OPERATING INSTRUCTIONS | SMART LINE | BOILING PAN
EN | 02-2015 DOC.N
O
: ST09184-02 15
OPERATING INSTRUCTIONS | SMART LINE | BOILING PAN
15
9.1 Handling stainless steel
The types of stainless steel used on industrial kit-
chen appliances are highly sophisticated, tried and
tested materials. Thanks to its positive character-
istics, stainless steel is an ideal material for prepar-
ing food.
The reason stainless steel can resist corrosion and
rust is its passive layer which builds up when oxy-
gen hits the metal surface. There is sufficient oxy-
gen in the air to do this. If this passive layer is phys-
ically broken or damaged by chemical substances,
leaving it unable to regenerate itself, even rust-free
stainless steel can be subject to corrosion.
It is possible to develop or regenerate the passive
layer by treating it with running, oxygen-rich water.
Oxygen-starving abrasives such as hydrochloric
acid, chlorides and spice concentrates, mustard,
vinegar essences, spice cubes and cooking salt
solutions can lead to chemical damage or rupture
of the passive layer, depending on the concentra-
tion and temperature.
Extraneous rust (iron particles), the formation of
galvanic elements and lack of oxygen could cause
more damage. If the appliance is kept in an envir-
onment with corrosive substances (e.g. chlorine), it
is advisable to apply a thin layer of Vaseline oil to its
cleaned stainless steel surfaces.
NOTE
Please follow these instructions
• Keep stainless steel surfaces clean at all times
and make sure they are well ventilated.
• Do not place the lid on appliances when not in
use so that air can get to the surface.
• Remove limescale, fat, starch and protein layers
with regular cleaning to avoid corrosion. De-scale
the appliance with a solution of 10% vinegar, 10%
phosphoric acid or a suitable de-scaling solution
available for purchase.
• Do not let stainless steel parts come into pro-
longed contact with acids, spices, salts, etc.
Rinse off work surfaces with fresh water. This ap-
plies especially after cooking potatoes, pasta or
rice in salted water.
• Avoid physical damage to the stainless steel sur-
face, especially with other metals. If stainless
steel comes into contact with iron (wire wool,
9. CLEANING
swarf from cables, iron-rich water) this can lead
to corrosion.
9.2 Suitable cleaning products
ENVIRONMENT
Help protect our environment
• For environmental protection reasons it is recom-
mended that the appliance is cleaned only with
products which are more than 90% biologically
degradable.
The appliances must be cleaned with commercially
available, food compatible cleaning agents. No
bleaching, chlorine-based, highly flammable, gran-
ular or abrasive cleaning agents must be used to
clean the appliance.
9.3 Cleaning the appliance
IMPORTANT!
Danger of fire, explosion and death
• Before cleaning, the appliance must be discon-
nected from the power supply and cooled down
completely to avoid the risk of scalding or elec-
tric shock.
• Do not clean the appliance with flammable li-
quids.
Clean the appliance after each use. The surfaces of
our appliances must be washed with hot water and
mild detergent. After cleaning, the surfaces must be
thoroughly rinsed with water and rubbed dry.
Accessories such as tools and strainer plates must
be cleaned outside of the appliance.
NOTE
Please follow these instructions
• Do not spray the appliance or its parts with a
high-pressure cleaner or a steam cleaner; this
may cause it to malfunction.
• Must not be cleaned with steel brushes, steel
wool, copper cloths, sand-based or similar
products!
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