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- Avoid food remains on the cooking table, especially if they are coming from
cooking with salt, cod, crustaceans, etc. Avoid contact of these products with
stainless steel surfaces. If this occurs, however, clean with a damp cloth.
- When cleaning the appliance and before using any detergent, check that
it is not aggressive to stainless steel, and the use of industrial dishwasher
detergents is not recommended. Use stainless steel scourers and spatulas or
softer materials first.
- Hazards and dark stains can be removed with a stainless steel pad or synthetic
sponge, always cleaning in the same direction.
- If you need to remove rust stains, contact an industrial detergent manufacturer
to find the right product. After cleaning and rinsing it may be necessary to use
an alkaline detergent to neutralize any acid components that remained on the
surface.
- In case of prolonged inactivity of the barbecue, clean it first, then dry it well and
protect it by applying a layer of a suitable product (for example, liquid paraffin
spray, or similar).
- Cleaning according to these instructions is recommended. Cleaning
that does not follow these principles can damage the components of the
appliance and reduce its performance and durability.
3.1. PRECAUTIONS
Heat-blackened surfaces are not harmful. They come from exposure to
high temperatures.
The main causes of deterioration and corrosion of stainless steel are:
- The use of abrasive or acid detergents, mainly chlorine-based, for example
bleach.
- Stagnation of iron deposits caused by rust that dissolves in water and
deposits on components, especially when the devices are not used for a
long period of time.
- Contamination by contact with ferrous materials (steel wool pads, steel
spatulas or other ferrous tools).
- The deposit and concentration of substances that contain acidic
components such as vinegar, lemon juice or salt.
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