ruby paulline
New member
Point 1 - use the proper tools to clean it, like non-abrasive tools, like soft cloths and plastic scouring pads, stainless steel pads;
Point 2 - Scrub in a motion parallel to the lines when visible lines are present; use alkaline, alkaline chlorinated or non-chloride containing cleaners, avoid cleaners containing quaternary salts to avoid pitting and rusting; use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength to keep your food equipment clean;
Point 3 - always keep it dry after use.
If rusted seriously, please stop using and replace with new parts
Point 2 - Scrub in a motion parallel to the lines when visible lines are present; use alkaline, alkaline chlorinated or non-chloride containing cleaners, avoid cleaners containing quaternary salts to avoid pitting and rusting; use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength to keep your food equipment clean;
Point 3 - always keep it dry after use.
If rusted seriously, please stop using and replace with new parts
