To clean the stainless tops or hot wells; use “alkaline”, “alkaline chlorinated”, or “non-chloride” containing cleaners. These can be purchased from a chemical supplier.
Do not use steel pads, wire brushes, or scrapers. Do not use any POWDERS. The powder residue will turn black when heated.
Use soft cloths and plastic scouring pads.
For the stainless steel tops but not the hot wells, you can get them to shine brightly by using a light coating of oil such as lemon oil or baby oil or using a stainless steel cleaner such as Wow which is attached. Or their chemical supplier will have an alternate.
As to the hot wells, food will stick and burn just like a fry pan. It does need to be cleaned.
Cleaning and care maintenance is a crucial part of keeping your stainless steel equipment in tip-top shape. Most often, corrosion and rust is result of the passivity film shield breaking down from scrapes, scratches, water deposits, or chlorides. Take note of these stainless steel care methods to keep rust and corrosion at bay.
- Use the proper tools
- Non-abrasive tools, like soft cloths and plastic scouring pads
- Stainless steel pads (scrub in direction of polishing marks)
- Clean with the polish lines or “grain”
- Scrub in a motion parallel to the lines when visible lines are present
- Use a soft cloth or plastic scouring pad when grain cannot be seen
- Use alkaline, alkaline chlorinated or non-chloride containing cleaners
- Ask your supplier for an alternative if your present cleaner contains chlorides
- Avoid cleaners containing quaternary salts to avoid pitting and rusting
- Treat your water
- Reduce deposits by softening hard water
- Install filters to remove distasteful and corrosive elements
- Call a treatment specialist to insure proper water treatment
- 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
- Chlorides in water causes damage, including in boiled water and heating cleaners
- Rinse, rinse, rinse
- Rinse and wipe equipment and supplies if chlorinated cleaners are used, dry immediately
- Wipe off standing water as soon as possible, especially when it contains cleaning agents
- Never use hydrochloric acid (muriatic acid) on stainless steel
- Regularly restore/passivate stainless steel