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INSTALLATION INSTRUCTIONS | SmART LINE BOILINg PAN
9.
CLEANING
9.1
Handling stainless steel
The types of stainless steel used on industrial
kitchen appliances are highly sophisticated, tried
and tested materials. Thanks to its positive char-
acteristics, stainless steel is an ideal material for
preparing food.
The reason stainless steel can resist corro-
sion and rust is its passive layer which builds
up when oxygen hits the metal surface. There
is sufficient oxygen in the air to do this. If this
passive layer is physically broken or damaged by
chemical substances, leaving it unable to regen-
erate itself, even rust-free stainless steel can be
subject to corrosion.
It is possible to develop or regenerate the pass-
ive layer by treating it with running, oxygen-rich
water. Oxygen-starving abrasives such as hy-
drochloric acid, chlorides and spice concen-
trates, mustard, vinegar essences, spice cubes
and cooking salt solutions can lead to chemical
damage or rupture of the passive layer, depend-
ing on the concentration and temperature.
Extraneous rust (iron particles), the formation
of galvanic elements and lack of oxygen could
cause more damage. If the appliance is kept in
an environment with corrosive substances (e.g.
chlorine), it is advisable to apply a thin layer of
Vaseline oil to its cleaned stainless steel surfaces.
NOTE
Please follow these instructions
• Keep stainless steel surfaces clean at all times
and make sure they are well ventilated.
• Do not place the lid on appliances when not in
use so that air can get to the surface.
• Remove lime-scale, fat, starch and protein
layers with regular cleaning to avoid corro-
sion. De-scale the appliance with a solution
of 10% vinegar, 10% phosphoric acid or a
suitable de-scaling solution available for pur-
chase.
• Do not let stainless steel parts come into pro-
longed contact with acids, spices, salts, etc.
Rinse off work surfaces with fresh water. This
applies especially after cooking potatoes,
pasta or rice in salted water.
EN | 10-2018
• Avoid physical damage to the stainless steel
surface, especially with other metals. If stain-
less steel comes into contact with iron (wire
wool, swarf from cables, iron-rich water) this
can lead to corrosion.
9.2
Suitable cleaning products
ENVIrONmENT
Help protect our environment
• For environmental protection reasons it is re-
commended that the appliance is cleaned
only with products which are more than 90%
biologically degradable.
The appliances must be cleaned with commer-
cially available, food compatible cleaning agents.
No bleaching, chlorine-based, highly flammable,
granular or abrasive cleaning agents must be
used to clean the appliance.
9.3
Cleaning the appliance
ImPOrTANT !
Danger of fire, explosion and death
• Before cleaning, the appliance must be dis-
connected from the power supply and cooled
down completely to avoid the risk of scalding
or electric shock.
• Do not clean the appliance with flammable li-
quids.
Clean the appliance after each use. The sur-
faces of our appliances must be washed with
hot water and mild detergent. After cleaning, the
surfaces must be thoroughly rinsed with water
and rubbed dry.
Accessories such as tools and strainer plates
must be cleaned outside of the appliance.
NOTE
Please follow these instructions
• Do not spray the appliance or its parts with a
high-pressure cleaner or a steam cleaner; this
may cause it to malfunction.
• must not be cleaned with steel brushes, steel
wool, copper cloths, sand-based or similar
products !
DOC N° ST0 9183-02
15
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