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3.4 Cau ons with Stainless Steel:
The Stainless Steel may present rust signs, which ARE ALWAYS CAUSED BY EXTERNAL
AGENTS, especially when the cleaning or sani za on is not constant and appropriate.
The Stainless Steel resistance towards corrosion is mainly due to the presence of
chrome, which in contact with oxygen allows the forma on of a very thin protec ve coat.
This protec ve coat is formed through the whole surface of the steel, blocking the ac on
of external corrosive agents.
When the protec ve coat is broken, the corrosion process begins, being possible to
avoid it by means of constant and adequate cleaning.
Cleaning must always be done immediately a er using the equipment. For such
end, use water, neutral soap or detergent, and clean the equipment with a so cloth or a
nylon sponge. Then rinse it with plain running water, and dry immediately with a so cloth,
this way avoiding humidity on surfaces and especially on gaps.
The rinsing and drying processes are extremely important to prevent stains and
corrosion from arising.
Acid solu ons, salty solu ons, disinfectants and some sterilizing solu ons
(hypochlorites, tetravalent ammonia salts, iodine compounds, nitric acid and
others), must be AVOIDED, once it cannot remain for long in contact with the
These substances a ack the stainless steel due to the CHLORINE on its composi on, causing
corrosion spots (pi ng).
Even detergents used in domes c cleaning must not remain in contact with the stainless
steel longer than the necessary, being mandatory to remove it with plain water and then dry
the surface completely.
Use of abrasives:
Sponges or steel wool and carbon steel brushes, besides scratching the surface and
compromising the stainless steel protec on, leave par cles that rust and react contamina ng
the stainless steel. That is why such products must not be used for cleaning and sani za on.
Scrapings made with sharp instruments or similar must also be avoided.
Main substances that cause stainless steel corrosion:
Dust, grease, acid solu ons such as vinegar, fruit juices, etc., saltern solu ons (brine),
blood, detergents (except for the neutral ones), common steel par cles, residue of sponges or
common steel wool, and also other abrasives.
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IMPORTANT
stainless steel:
3.3 Limpieza y Higienización
Re re la flecha de la toma eléctrica antes de iniciar la limpieza.
El equipo debe ser totalmente limpio y higienizado, cuando :
- Antes de usar por la primera vez
- Después de la operación en cada día.
- Siempre que no sea usado por un largo periodo de empo
- Antes de poner el equipo en operación después de un largo periodo sin uso.
Algunas partes del equipo pueden ser removidas para la limpieza :
- Puerta
- Taco de la Mesa Fija
- Hoja
- Volante Superior
- Volante Inferior
- Manija del calibrador de la Hoja
- Calibrador de la Hoja
Para remover las partes arriba proceda como abajo :
- Puerta
Gire las dos manijas de la puerta en el sen do ante horario hasta que se suelten del tornillo
de fijación.
Abra la Puerta No 01 (Fig.03) agárrela firmemente y levántela.
IMPORTANTE
FIGURA 03
01
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