Caring for commercial stainless steel food service equipment

To best understand how to care for stainless steel in a food service environment, a basic understanding of stainless steel composition is needed.

Stainless steel is not stain proof, it is stain resistant.  Steel is classified as stainless only if it contains a minimum of 10.5% chromium.  When exposed to oxygen, chromium forms a layer of chrome-containing oxides only a few atoms thick.  This extremely thin and tightly packed molecular structure formed by the chromium atoms is called a passive film.  The passive film seals the remaining steel preventing oxidation.  When the passive film layer is scratched, the newly exposed chromium reacts with oxygen to create a new seal.  It is self-repairing and prevents further oxidation.

But there are chemicals that can easily damage the passive film.  Commonly, halogen family elements such as fluorine, chlorine, bromine, iodine, and astatine will cause corrosion.  If bleach is poured directly in a sink before being filled with water, the chlorine in the bleach can cause the passive film to breakdown and begin corrosion.  Once that process begins, the corrosion covers the surface and prevents the chromium from forming its protective layer.  The oxidation of the steel will continue.  This is typical of how surface rust on stainless steel occurs.

300 series stainless is commonly used is the food service industry fabrication.  All worktables and sinks are usually 304 series stainless steel.  304 stainless steel contains a minimum of 16% chromium with an additional 8% nickel and maximum of .15% carbon by mass.  The addition of nickel to a stainless steel alloy adds strength and further resistance to chemicals.

Now that we’ve bored you with the statistics and facts about stainless steel and why it is such an important metal for commercial use, let’s talk about how to care for your stainless steel sink or worktable.  There are a few basic rules to follow:

Usage

• Always add water to a sink before adding bleach or other chemical agents.
• Immediately clean and rinse cleaning agent spills on all stainless steel surfaces.
• Clean sink bowls at the end of each shift.

To clean

• Use mild soap and water to clean stainless steel surfaces.
• Always go with the grain when wiping stainless steel.
• When cleaning stainless steel, never use steel wool or caustic chemicals.
• For the best cleaning, really on a good, safe cleaner specifically for stainless steel. We recommend Sheila Shine and we’re about to tell you why.

Sheila Shine is a 3-in-1 stainless steel cleaner designed to not only clean but polish and protect all of your stainless steel surfaces and fixtures.  This technology is unlike any other on the market.  No one can compare to Sheila Shine.  To keep your food service stainless steel equipment and surfaces clean and protected from erosion, trust that Sheila Shine is the perfect product for the job. #RestaurantDepot

With a little bit of care, your commercial stainless steel will last for many years.  Try Sheila Shine today!

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