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How to Clean Stainless Steel Restaurant Equipment

Mar 8th 2019 - J. Vigotsky Blog,  Cleaning,  Restaurant, 

How to Clean Stainless Steel Restaurant Equipment

It’s no mystery why so much restaurant equipment is made out of stainless steel. Long hailed for its durability, stainless steel sets the standard by which all other materials are measured. That said, even stainless steel can wear down if not properly cared for. This post will provide several tips for how to properly clean stainless steel restaurant equipment.

How to Get Scratches Out of Stainless Steel Kitchenware

Although stainless steel is quite tough, it can be scratched. Small scratches on brushed stainless steel equipment can be easily removed with common household items.

  • To begin, remove any dust or debris from the surface by wiping it down with a clean microfiber cloth and stainless steel polish.
  • To remove the scrape, use a soft sponge or scouring pad and a non-abrasive cleanser. Use a coarser grit pad to remove the scratch, and then transition to a finer grit pad to integrate the repaired area with the surrounding finish if the scratch is deep. Always wipe in the direction of the grain to prevent scratching the surface any further. Powders should be made into pastes by adding a small amount of water.
  • Use stainless steel polishing cleaner to clean and polish the surface once the scratches and blemishes have been eliminated.

Winco CSFP-8

How to Clean Flatware Made of Stainless Steel

Following these guidelines will help your stainless steel flatware last longer and look better:

As quickly as possible, wash your silverware to get rid of any lingering food particles.

Prepare by presoaking for around 20 minutes.

If you want to presoak your stainless steel cutlery, Silva Soak Presoak Powder from Noble Chemical is an excellent option. This highly concentrated powder (a little goes a long way) dissolves into water and saturates dirt before washing it away.

Don't let toxins and leftover food particles build up in your soaking solution by forgetting to change it after repeated uses.

The protective film will wear away over time if exposed to harsh water or detergents that are high in chlorides. Any good detergent and sanitizer should be safe for your flatware as long as you follow the recommended presoaking and drying methods, and your dish machine is rinsing properly.

Methods for Disinfecting Stainless Steel Utensils

Stainless steel cookware can be maintained using the same methods as the rest of your stainless steel appliances. Some more considerations:

Pitting can occur from coming into direct touch with salt, so it's best to dissolve salt in hot water.

Use utensils made of plastic, wood, or silicone/rubber to protect the surface.

Cleaning cookware by hand with hot soapy water might help it last longer. The metal's grain should always be scrubbed in.

Season the cookware before using it for the first time, and do so again before each usage.

Types of Stainless Steel

Stainless steel has extra metals like chromium and nickel, making it much more corrosion-resistant than iron or steel. Galvanized steel is just regular steel with a thin layer of zinc placed on the outside, thus the two should not be confused.

There are various "series" (compositions) of stainless steel, but the 400 series and 300 series are the most frequent in the food service business.

  • Stainless steel from the 400 series has chromium in it.
  • Chromium and nickel give 300 Series stainless steel its exceptional toughness and corrosion resistance.

Without getting too technical, when these metals are added to steel at precise concentrations, the atomic structure of the steel is altered, and an invisible coating is formed on the surface, protecting it from corrosion.

This film is only a few hundred-thousandths of an inch thick, thus it can easily be broken if treated roughly. There are three primary factors that might compromise this protective layer, allowing corrosion to set in:

  • Steel wool, wire brushes, and scrapers all qualify as examples of mechanical abrasion, which scratches the surface of the steel.
  • The hard water left resting on the surface leaves water spots and can break down the protective layer, while food deposits can also cause damage.
  • Chlorides are a common component of many commercial and residential cleaning products.

Pro-tips to Clean Stainless Steel

Use the Right Brush

use the right brush

Always use softer materials like microfiber cloths, sponges, and plastic scouring pads when cleaning stainless steel appliances. While steel wool and wire brushes might be great for removing stubborn debris, they also have potential to leave unsightly scratches on stainless steel surfaces. Even worse, steel brushes can leave little particles in your stainless steel equipment, and those particles can eventually lead to rusting.  

Clean Frequently and Go With the Grain

go with the grain

The best way to avoid the build-up of stubborn debris is by cleaning your equipment regularly. Create a schedule and make sure your  staff sticks to it. The more build-up that forms on your equipment, the more difficult it will be to clean off later.

If you look closely at stainless steel, you might be able to see little lines pointing in the same direction. When scrubbing stainless steel equipment, it’s best to scrub with the lines and never against them. In other words, scrub parallel to the lines/grain.

Use the Right Cleaner

To keep stainless steel looking great, it’s best to use an alkaline or alkaline chlorinated cleaner.

While bleach might seem like a good idea, the reality is that stainless steel does not mix well with chloride or chloride-based cleaning products. So never use these or hydrochloric acid when cleaning stainless steel.

In addition to helping your stainless steel equipment look like new, the right cleaner will reinforce the equipment’s protective coating. This provides an extra layer of protection and increases durability of your stainless steel freezer or fryer.

Removing Oil and Grease

removing oil and grease

If there’s a pesky oil or grease mark that you want gone from your equipment, there are a couple of different cleaners you can use. Isopropyl alcohol, acetone, and methylated spirit are all great options. The grease mark on your stainless steel might not be gone after the first washing. So if that’s the case, simply keep applying the solvent until you achieve your desired results.

Rinse Thoroughly

Especially if someone uses non-chloride cleaner (which should never happen!), it’s imperative to thoroughly rinse the  stainless steel cleaner off your equipment. After that, lingering water should be wiped off, and the unit should be dried as soon as possible.

Use Clean Water

rinse thoroughly

Despite its name, stainless steel can in fact be stained. Hard water is notorious for leaving spots and staining. So if you have an issue with hard water, try to soften it by installing water filters. This will help reduce corrosive elements that threaten the integrity of stainless steel. It also doesn’t hurt to enlist the help of a trained professional. Treatment specialists can help ensure your water treatment is satisfactory.

Knowing how to properly clean stainless steel is one thing, but consistently putting that knowledge to action is something completely different. Diligence is key when it comes to cleaning stainless steel. The only way to ensure your restaurant equipment remains in peak condition is by rolling up your sleeves and putting the work in.