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HC24EO SERIES STEAMER
Job
Routine
cleaning
Fingerprints
& smears
Stubborn
stains &
discoloration
Grease &
fatty acids,
blood, burnt-
on-foods
Grease & oil
Restoration/
Passivation
Cleaning
Agent
Soap,
ammonia,
detergent,
Medallion
Arcal 20, Lac-
O-Nu Ecoshine
Cameo, Talc,
Zud, First
Impression
Easy-off, De-
Grease It Oven
Aid
Any good
commercial
detergent
Benet, Super
Sheen
Comments
Apply with cloth
or sponge
Provides barrier
lm
Rub in direction
of polish lines
Excellent
removal on all
nishes
Apply with
sponge or cloth
4. Treat your water.
Though this is not always practical,
softening hard water can do much to reduce
deposits. There are certain lters that can be
installed to remove distasteful and corrosive
elements. To insure proper water treatment,
call a treatment specialist.
5. Keep your food equipment clean.
Use alkaline, alkaline chlorinated or non-
chloride cleaners at recommended strength.
Clean frequently to avoid build-up of hard
stubborn stains. If you boil water in stainless
steel equipment, remember the single
most likely cause of damage is chlorides
in the water. Heating cleaners that contain
chlorides have a similar effect.
6. Rinse, rinse, rinse.
If chlorinated cleaners are used, rinse
and wipe equipment and supplies dry
immediately. The sooner you wipe off
standing water, especially when it contains
cleaning agents, the better. After wiping
equipment down, allow it to air dry; oxygen
helps maintain the stainless steel’s passivity
lm.
7. Never use hydrochloric acid (muriatic
acid) on stainless steel.
8. Regularly restore/passivate stainless
steel.
Recommended cleaners for specic
situations
Review
1. Stainless steels rust when passivity (lm-shield) breaks down as a result of scrapes, scratches,
deposits and chlorides.
2 Stainless steel rust starts with pits and cracks.
3. Use the proper tools. Do not use steel pads, wire brushes or scrapers to clean stainless steel.
4. Use non-chlorinated cleaners at recommended concentrations. Use only chloride-free
cleaners.
5. Soften your water. Use lters and softeners whenever possible.
6. Wipe off cleaning agent(s) and standing water as soon as possible. Prolonged contact causes
eventual problems.
To learn more about chloride-stress corrosion and how to prevent it, contact the equipment
manufacturer or cleaning material supplier.