hussmann FMSS-L - Manual (Page 14)

igss-fMss-l-0708
14
electrical Wiring diagrams
low / Medium temp
3’ W1400007
8’ W1400009
10’ W1400015
11’ W140001
1’ W1400016
fMss-l 4’ reM dUal teMP 4’ W1400017
fMss-l 8’ reM dUal teMP 8’ W1400005
3. Use alkaline, alkaline Chlorinated or
non-chloride Containing Cleaners
While many traditional cleaners are loaded
with chlorides, the industry is providing an ever
increasing choice of non-chloride cleaners. If you
are not sure of your cleaner’s chloride content
contact your cleaner supplier. If they tell you that
your present cleaner contains chlorides, ask for
an alternative. Also, avoid cleaners containing
quaternary salts as they also can attack stainless
steel & cause pitting and rusting.
4. treat your Water
Though this is not always practical, softening hard
water can do much to reduce deposits. There
are certain filters that can be installed to remove
distasteful and corrosive elements. Salts in a
properly maintained water softener are your friends.
If you are not sure of the proper water treatment, call
a treatment specialist.
5. Keep your food equipment Clean
Use alkaline, alkaline chlorinated or non-chlorinated
cleaners at recommended strength. Clean
frequently to avoid build-up of hard, stubborn stains.
If you boil water in your stainless steel equipment,
remember the single most likely cause of damage is
chlorides in the water. Heating cleaners that contain
chlorides has a similar effect.
6. rinse, rinse, rinse
If chlorinated cleaners are used you must rinse,
rinse, rinse and wipe dry immediately. The sooner
you wipe off standing water, especially when sit
contains cleaning agents, the better. After wiping the
equipment down, allow it to air dry for the oxygen
helps maintain the stainless steel’s passivity film.
7. never Use hydrochloric acid (Muriatic acid) on
stainless steel
8. regularly restore/Passivate stainless steel