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General working principles for the handling
of appliances made from "refined stainless steel"
Always keep the surface of appliances made from stainless steel clean and
accessible to the air.
Remove layers of limescale, grease, starch and egg-white daily by cleaning.
Corrosion can occur underneath these layers due to lack of air admission. No
bleaching and chloride-containing cleaning agents should be used.
If no special cleaning recommendations are given, low-chloride cleaning
agents should be used in any case.
After each cleaning operation remove all cleaning agent residues by rinsing
with copious fresh water. Afterwards the surface should be thoroughly dried.
Do not bring parts made from stainless steel into contact with concentrated ac-
ids, seasonings, salts etc. for longer than is absolutely necessary. Acid fumes
which form during cleaning of tiles also promote the corrosion of "refined stain-
less steel".
Avoid damaging the surface of the stainless steel, particularly by metals other
than stainless steel. Residues of extraneous metals produce extremely small
amounts of chemical elements which can cause corrosion. In any case, con-
tact with iron and steel should be avoided because that leads to extraneous
rust. If stainless steel comes into contact with iron (steel wool, swarf from
pipes, water containing iron), this can be the trigger for corrosion. Therefore
for mechanical cleaning use exclusively refined steel wool or brushes with nat-
ural, plastics or refined steel bristles. Steel wool or brushes with unalloyed
steel lead to extraneous rust due to abrasion. Fresh rust sites can be eliminat-
ed using gentle abrasives or fine abrasive paper. More severe rust sites can
be washed away with warm 2 – 3 % oxalic acid solution. If these cleaning
agents fail, treatment with 10 % nitric acid is necessary.
Caution! This should only be carried out by technically trained staff observing
the existing regulations!
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43.3000.6
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