Tips to Make Your Stainless Steel Stain Less

The majority of commercial kitchen equipment is manufactured using stainless steel. The durability of this material makes it perfect for the heavy use that it must endure on a daily basis. It is easy to clean and can be purchased to be resistant to bacteria, making it especially suited to work tops and prep tables. Stainless steel gives an attractive and uniform appearance to any kitchen regardless of size and layout. The efficiency of this material can be a huge benefit to your business however as with any metal, without the correct cleaning and maintenance it will corrode and tarnish leaving the appearance untidy, dirty and altogether run down and unhygienic. All stainless steel products have a thin layer of chromium coating on the outside which gives the ‘stainless’ aspect. Without the proper maintenance and cleaning this chromium layer will be compromised and therefore will be rendered useless. By understanding the correct ways to care for your stainless steel units and implementing strict and regular cleaning schedules for your kitchen you can guarantee that you will get the most out of your equipment.

Recommended cleaning methods

The beauty of the stainless steel chromium layer coating the surfaces is that it will never be eroded by too much cleaning, only by not cleaning it enough. There are correct methods to care for your equipment which will prolong the appearance of your units.

1. Only use a damp cloth to clean the stainless steel surfaces. If there is a particularly dirty spot that requires more than water you can use a mild diluted cleaning detergent to remove any stubborn build up of grime.
2. Any accidental spills should be wiped at the soonest possible moment before it sets and becomes baked on. Not only with this make cleaning easier at the end of service but will reduce the risk of leaving lasting damage. Understandably in a hectic working commercial kitchen it is not always feasible to stop in the middle of service to wipe any spillages but every attempt should be made to carry out this action as soon as is possible.
3. Baked on grease can be a more difficult substance to remove and will not be possible with simply water and cleaning detergent. In situations such as these you will need to use a different mixture. Baking soda mixed with water will create a paste that will remove even the most stubborn stains. Alternatively a cream cleaner can be used however it is important that you ensure that is a non abrasive substance.
4. When cleaning you should always wipe in the direction of the finish. Failure to do this can result in the finish and the chromium layer being damaged.
5. For fingerprints that seem to linger on the stainless steel surface it is recommended to use a glass cleaner. Fingerprints hold natural oils that can cause etching marks or a permanently tarnished appearance if not dealt with appropriately. At the end of every shift wiping all stainless steel surfaces with a glass cleaner will ensure that your equipment remains attractive and smart.
6. After performing any cleaning procedures to your stainless steel equipment you should always rinse the areas afterwards with warm water and a soft cloth. This action will guarantee that you have successfully removed any residual cleaning soaps or detergents. Leaving any chemical residue, regardless of how mild it is, will harm the protective chromium layer if left on the surfaces for an extended period of time.
7. Once you have cleaned the stainless steel surfaces and rinsed them accordingly it is vital to dry the area immediately. Water spots can be damaging in themselves when left for prolonged periods of time therefore a quick and easy drying wipe will remove excess water and prevent water spots from forming.

Following the recommended cleaning procedures will guarantee that you can maintain the integrity and the attractive appearance of your stainless steel equipment. If you encounter a particularly stubborn area you may veer away from the advised cleaning methods and try a personal concoction. This can be dangerous as there are chemicals and scrubbing methods that, although effective on other surfaces are extremely harmful to stainless steel. Knowing what to avoid at all costs will aid you in prolonging the longevity of your units.

Chemicals and methods to avoid

• It is vital that you never use and abrasive scrubbing methods such as steel wool or rough sponges. The surface will be scratched and the protective layer will be compromised. Any scratches will leave the stainless steel open to the chance of rust. Nylon pads or brushes, soft plastic utensils or any other soft materials should be sufficient to clean even the toughest of areas. If you find that removal of built up grime is difficult, perseverance will pay off.
• Only use either mild detergents or baking soda in a diluted form to clean surfaces. Chlorine or any other cleaners which contain this chemical will definitely work with regards to killing any bacteria present however will also break down the chromium layer leaving your stainless steel surfaces unprotected. If you find that the recommended cleaning substances just aren’t working you can use an ammonia based solution for added bacteria killing measures however this should only be a last resort.
• Stainless steel cleaners are often thought to be a safe choice with regards to stainless steel equipment however this is not actually true. Essentially these cleaners are not used for cleaning per say but are to be used as a repairing polish. If a stainless steel surface is already scratched or marked then these cleaners are used as a coating aiming to repair and restore the protective layer and prevent corrosion from occurring. An uncompromised stainless steel surface will not require this repair as it is already protected by the chromium coating.

By caring for and maintaining your stainless steel equipment in the correct manner and on a daily basis you can enhance the appearance of your commercial kitchen and gain the maximum longevity out of your equipment.