Angelo Po A12M1E Manual De Empleo página 25

Only ever ub in the direction of the satining, then thoroughly rinse with clean water and carefully dry. Never
use jets of water as these could cause infiltration to internal parts.
6.2.1 Spots of baked food
Wash spots of baked food with hot water before they have time to harden. If the residuals have already
hardened, use soap and water or detergents without chlorate, using a wooden spatula or fine stainless steel
wool if necessary; thoroughly rinse and dry.
6.2.2 Calcite deposits
Calcite deposits are at the bottom of tanks, pans, etc, must be removed with commercial descaling products
applied according to the relative instructions.
6.2.3 Scoring
Scratches on the surfaces must be smoothed with very fine stainless steel wool, or synthetic fibrous abrasive
pads, by rubbing in the direction of the satining; rinse well and dry. Never use wire wool on stailess steel
surfaces since very small iron deposits could remain there and create the formation ot rust by contamination.
6.2.4 Rust
Water supply pipe, inevitably convery particles of rust dissolved in the water especially in new installation
plants or when taps are opened after a period of inactivity. These iron deposits must not be allowed to
remain on the stainless steel since they produce rust by contamination.
Use suitable products to remove any rust marks, from companies which produce detergents for industrial
use.
After application, throughly rinse with clean water, neutralizing the action of the product with an alkaline
detergent normally used to clean such appliances or with another specific product.
6.2.5 Burns
To eliminate burns or scorch marks from the steel, use soft stainless steel wool or abrasive latex,soap,
carefully rub in the direction of the grain of satin finish and take care to prevent the surface from becoming
scratched; thoroughly rinse and dry.
6.3 PRECAUTIONS DURING USE
6.3.1 Sauces and condiments
All stainless steel vessels used to hold acid ingredients (vinegar, salt, lemon juice, tomato, etc) must be
throughly cleaned.
Use only fine grain salt as an additive to cooking procedures.
Do not allow any salt deposits to remain in pans or containers after use.
Store containers uncovered.
6.4 PROTECTINC THE STAINLESS STEEL
When not in daily use, stainless steel is best treated with a thin fil or oil based product.
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