How to Care for Stainless-Steel in a Kitchen Environment

Whether you are running a commercial or domestic kitchen, it is important to be able to keep your work surfaces clean. Stainless-steel is a popular material, especially in commercial kitchens, and for good reason. Its surface is smooth and pore-free which makes it difficult for bacteria to gain a strong foothold. It is also relatively easy to clean and to keep the surface in first-class order, especially once you know how best to deal with different types of contamination.

Stainless-steel is an ideal material for use in even the most demanding of kitchen environments. However, even stainless-steel cannot be considered to be totally maintenance free. Over time, all grades of stainless-steel will stain and discolour. Where staining or discolouring does occur, it may be as a result of the build-up of contamination or surface deposits such as tiny particles of rust or iron. Other sources of deposits include pollutants in the atmosphere which can produce deposits which can be equally corrosive (e.g. salt deposits), especially if you are in an area subject to industrial pollution, or coastal air.

Moreover, all kitchen surfaces can be exposed to a range of agressive cleaning agents (such as bleaches) used for general cleaning purposes. Normally these have little effect, but when the stainless-steel surface is hot, then there is a risk of corrosion, and the cleaning agent should be wiped away immediately with a damp cloth.

So, to achieve maximum corrosion resistance the surface of the stainless-steel must be kept clean. The good news is that provided cleaning schedules are carried out on a regular basis, good performance and long service can be expected.

When to clean? It goes without saying that surfaces used for food handling require particularly high levels of cleanliness. As a rule of thumb, you should get into the habit of cleaning the metal whenever it appears to be dirty and aim to restore its original appearance. In a particularly aggressive situation, such as a commercial catering application, this may need to be carried out once per day. Nevertheless, the frequency and effort of cleaning stainless-steel is still a lot less than with any other materials.

How to Clean? Stainless-steel is easy to clean. Washing with soap or a mild detergent and warm water followed by a clear water rinse is usually perfectly adequate most of the time. If the water is hard, then the surface should be dried with a soft cloth to prevent water spotting.

Where stainless-steel has become particularly dirty (perhaps following a period of neglect or misuse) with signs of surface discolouration, other methods of cleaning that can be applied include the following;

1) Routine cleaning: Use soap or mild detergent and water (such as fairy liquid). After cleaning, rinse with warm water using a clean cloth, and then wipe the surface dry to eliminate streak marks.

2) Fingerprints and Oil/Grease marks: Use soap and water or organic solvent such as Acetone or Alcohol. After cleaning, rinse with warm water using a clean cloth, and then wipe the surface dry to eliminate streak marks.

3) Stubborn stains and discolouration: Use mild cleaning solutions such as purpose designed abrasive-free stainless-steel cleaning creams. After cleaning, rinse with warm water using a clean cloth, and then wipe the surface dry to eliminate streak marks.

4) Rust and other corrosion products: Use Oxalic Acid. Apply the cleaning solution with a swab and allow to stand for 15-20 minutes before being washed away with water. Continue using mild cleaning cream to give a final clean. After cleaning, rinse with warm water using a clean cloth, and then wipe the surface dry to eliminate streak marks.

5) Scratches (on brush satin finish): Use impregnated nylon pads. Polishing with the pads dressed with iron free abrasives. For deeper scratches: apply in direction of polishing. Do not use ordinary steel wool. Tiny Iron granules can get into the stainless-steel which then leads to further damage.

By simply keeping an eye on the cleanliness of your stainless-steel surfaces, and wiping clean whenever you start to see staining or discolouration, your fixtures and fittings will give many years of productive and hygienic service. Even if an area does become neglected, it is normally possible to restore it back to its original condition.

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<!DOCTYPE HTML PUBLIC '-//W3C//DTD HTML 4.01 Transitional//EN' 'http://www.w3.org/TR/html4/loose.dtd'><html><head><title>Look For Articles - Articles Directory | How to Care for Stainless-Steel in a Kitchen Environment</title></head><body><h3>How to Care for Stainless-Steel in a Kitchen Environment</h3><br><br> By: Iain Jones<br><br><p><p>Whether you are running a commercial or domestic kitchen, it is important to be able to keep your work surfaces clean. Stainless-steel is a popular material, especially in commercial kitchens, and for good reason. Its surface is smooth and pore-free which makes it difficult for bacteria to gain a strong foothold. It is also relatively easy to clean and to keep the surface in first-class order, especially once you know how best to deal with different types of contamination.</P><p>Stainless-steel is an ideal material for use in even the most demanding of kitchen environments. However, even stainless-steel cannot be considered to be totally maintenance free. Over time, all grades of stainless-steel will stain and discolour. Where staining or discolouring does occur, it may be as a result of the build-up of contamination or surface deposits such as tiny particles of rust or iron. Other sources of deposits include pollutants in the atmosphere which can produce deposits which can be equally corrosive (e.g. salt deposits), especially if you are in an area subject to industrial pollution, or coastal air.</P><p>Moreover, all kitchen surfaces can be exposed to a range of agressive cleaning agents (such as bleaches) used for general cleaning purposes. Normally these have little effect, but when the stainless-steel surface is hot, then there is a risk of corrosion, and the cleaning agent should be wiped away immediately with a damp cloth.</P><p>So, to achieve maximum corrosion resistance the surface of the stainless-steel must be kept clean. The good news is that provided cleaning schedules are carried out on a regular basis, good performance and long service can be expected.</P><p>When to clean? It goes without saying that surfaces used for food handling require particularly high levels of cleanliness. As a rule of thumb, you should get into the habit of cleaning the metal whenever it appears to be dirty and aim to restore its original appearance. In a particularly aggressive situation, such as a commercial catering application, this may need to be carried out once per day. Nevertheless, the frequency and effort of cleaning stainless-steel is still a lot less than with any other materials.</P><p>How to Clean? Stainless-steel is easy to clean. Washing with soap or a mild detergent and warm water followed by a clear water rinse is usually perfectly adequate most of the time. If the water is hard, then the surface should be dried with a soft cloth to prevent water spotting.</P><p>Where stainless-steel has become particularly dirty (perhaps following a period of neglect or misuse) with signs of surface discolouration, other methods of cleaning that can be applied include the following;</P><p>1) Routine cleaning: Use soap or mild detergent and water (such as fairy liquid). After cleaning, rinse with warm water using a clean cloth, and then wipe the surface dry to eliminate streak marks.</P><p>2) Fingerprints and Oil/Grease marks: Use soap and water or organic solvent such as Acetone or Alcohol. After cleaning, rinse with warm water using a clean cloth, and then wipe the surface dry to eliminate streak marks.</P><p>3) Stubborn stains and discolouration: Use mild cleaning solutions such as purpose designed abrasive-free stainless-steel cleaning creams. After cleaning, rinse with warm water using a clean cloth, and then wipe the surface dry to eliminate streak marks.</P><p>4) Rust and other corrosion products: Use Oxalic Acid. Apply the cleaning solution with a swab and allow to stand for 15-20 minutes before being washed away with water. Continue using mild cleaning cream to give a final clean. After cleaning, rinse with warm water using a clean cloth, and then wipe the surface dry to eliminate streak marks.</P><p>5) Scratches (on brush satin finish): Use impregnated nylon pads. Polishing with the pads dressed with iron free abrasives. For deeper scratches: apply in direction of polishing. Do not use ordinary steel wool. Tiny Iron granules can get into the stainless-steel which then leads to further damage.</P><p>By simply keeping an eye on the cleanliness of your stainless-steel surfaces, and wiping clean whenever you start to see staining or discolouration, your fixtures and fittings will give many years of productive and hygienic service. Even if an area does become neglected, it is normally possible to restore it back to its original condition.<br></P></p> <br><br> <b>Author Resource:-></b>  Iain Jones is with Pro-Duct Clean Ltd who deliver tailored cleaning solutions for the Catering and Hospitality Sector. Want to find out more about <a href="http://www.pro-ductclean.com">commercial kitchen deep cleaning</a>?<br><br><b>Article From</b> <a href='http://www.look4articles.com/'>Look For Articles - Articles Directory</a><br></body></html>