Protecting Your Stainless Steel Equipment From Damaging Substances And Know How To Properly Clean It
Restaurants and other food service facilities are no strangers to stainless steel equipment and utensils. Stainless steel has a well-deserved reputation for being durable, attractive and safe for use with food. However, stainless steel is not a completely carefree metal; in fact, it requires careful attention to keep it well-maintained in the harsh environments found in commercial kitchens. Below is how you can preserve stainless steel items by understanding how to protect them from certain substances as well as information on how to properly clean them:
What to protect your stainless steel from
Stainless steel is made by combining ordinary steel with the element chromium. The chromium within the stainless steel forms an external, microscopically-thin layer that resists other substances. While the thin chromium layer is protective and remarkably strong, it can be penetrated in some instances and permanent damage to the steel will ensue.
As a result, preventing damage to stainless steel is mostly a matter of understanding what substances can penetrate the chromium barrier. Below are a few relevant examples of damaging materials you should keep away from your kitchen stainless steel:
Chlorine in pure form as well as in chemical compounds
The element chlorine is destructive to the chromium layer and will introduce pitting and corrosion. While pure chlorine is not a concern in commercial kitchens, there are numerous compounds containing chlorine that are often found in this environment. Sodium chloride is an obvious example of a chlorine compound; that's why it is important to immediately remove salt when it spills onto a stainless steel surface, especially when it becomes wet.
Another chlorine-based problem chemical is ordinary bleach. While bleach is useful and safe for most sanitizing tasks, it should never be used to clean stainless steel. In addition, protect stainless steel fixture legs or supports from bleach-containing mopping solutions, and immediately rinse exposed stainless steel to reduce any damage.
Other types of steel including stainless steel
Stainless steel can be its own worst enemy in some instances; if two pieces of unprotected stainless steel make direct contact with each other, then they actually form a chemical bond. When these pieces are separated from each other, surface-level damage known as galling occurs in both. Galling results in pitting of the surface and detracts from the appearance and integrity of the metal.
Other types of metal, such as ordinary steel, can also do harm to stainless steel. For example, plain steel wool can break apart when applied to stainless steel surfaces. This disintegration leads to tiny particles of steel wool being deposited; while invisible at first, these tiny particles will oxidize and leave rust stains embedded in stainless steel surfaces.
How to properly clean stainless steel
Fortunately, cleaning stainless steel kitchen equipment and utensils is simple as long as the above cautions are kept in mind and the appropriate materials are used. Below are a few possible cleaning situations and how you can properly handle them:
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Day-to-day cleaning tasks – For most daily cleaning, a solution of warm water with liquid dish washing detergent works well to remove contaminants such as grease. Just be sure to rinse with fresh water after cleaning to create a sanitary surface.
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Light rust stains – Apply a weak solution of nitric acid to the stained areas, then thoroughly rinse with clean water to remove the acid. Be sure to wear gloves and keep the area well-ventilated when working with nitric acid.
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Scratched surfaces – Scrub stainless steel surfaces with nylon-fiber pads to "buff out" scratches. Using a paste of baking soda mixed with ordinary water is also helpful in removing lightly marred surfaces.
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Burned food on surfaces – For stainless steel pots and pans or other containers, immerse the burned areas in a solution of hot water, ammonia and dish washing detergent. Use a nylon pad or copper wool to scrub away stubborn particles of food.
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Hard water deposits – For areas of stainless steel with hard water stains, such as lime accumulation, apply a solution of one-part household vinegar mixed with three-parts warm water to the area.
For more tips on how to properly care for your kitchen equipment, contact a company like K & D Factory Service Inc.
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