The most common material when manufacturing professional kitchen equipment is stainless steel. A base metal contains iron, a maximum of 1.2% carbon and a minimum of 10.5% chromium, although it can also contain other metals.
The industrial kitchens stainless steel have the advantage of being hygienic, resistant to heat, shock resistant, suitable for cleaning, corrosion – resistant, durable and has good aesthetic image. They are made with the perfect material for food use.
Unlike conventional steel, stainless steel does not rust, thanks to the chrome plating that prevents corrosion when in contact with humid air and water. That is why today industrial kitchens are always used.
Regular cleaning and rinsing with plenty of water is sufficient to preserve the initial shiny appearance of stainless steel.
Products that contain chlorides such as salts or disinfectants or acid products can damage that surface layer of chrome on stainless steel.
Salt water or disinfectants cause some small gaps, not visible at first that can go through the entire protective layer. If they are rinsed quickly, the passive layer of the stainless steel re-forms and is restored. But if not removed properly, corrosion progresses, permanently damaging the utensil.
Acidic foods such as vinegar, cider or coarse salt, which have a PH lower than 7, can cause corrosion if they are not cleaned properly.
Recommendations for industrial Stainless steel cookware
• Remove the labels and remove the glue with solvent as the glues may contain chlorides that will cause corrosion on first use.
• Pour frying oil in the first use for 1 or 2 minutes to remove the remains of oily liquids used during the manufacture of the product and clean with water and liquid detergent.
• Never add coarse salt if the water has not yet reached the boiling point. Coarse salt that collects at the bottom of the container before bringing the water to a boil can form corrosion pits.
• Never heat an empty pot and look for utensils the same size as the fire.
• Clean with water and mild liquid detergent after each use.
• If it is located near the sea, rinse the assembly regularly with fresh water.
• Dry quickly after rinsing. Especially if the tap water supplied is rich in chloride, or install softeners.
TIPS FOR THE CARE OF STAINLESS STEEL COOKING ITEMS
When using any of Stainless steel utensils, whether they are pots, pans or stainless steel pans, it is better to follow a series of tips if we want them to maintain their original appearance and properties after prolonged use.
Although the pieces are cleaned at the factory before being packed, it is important to carry out a first cleaning of the kitchenware before its first use.
First of all, the pieces might have passed through different hands before reaching your kitchen, and you will also have to remove the stickers and residue from the glue that keeps them attached to the utensil.
The glues often contain chlorides that could cause corrosion from the first firing. Therefore, it is essential to carry out a first wash of the pieces until checking that they are completely free of any trace of dirt.