Stainless Steel Cutlery: Care and Maintenance Tips for Professionals by Pintinox
Excellent construction quality may be essential to the durability of any type of professional equipment, however, proper maintenance is the key to extending its lifespan.
One of the top priorities in terms of maintenance for any dining store is definitely the stainless steel cutlery. Their increased use, combined with frequent washing, exposes the equipment to rapid wear and tear, altering its quality soon enough.
That beckons the Pintinox cutlery experts to give us a hand! The No1 experts in steel cutlery are presenting us below with everything we need to know about effective cleaning steps for stainless steel cutlery and suggest the most useful tips for proper use and care, that professionals should apply to their routine.
- It is important to know that the risk of corrosion of the material is possible, regardless of the washing method. Especially if the cutlery does not dry well after washing, or you wash in areas with “hard” water.
- Also, several chemical solutions used to clean silver-plated handles are extremely aggressive to the blade. Fat, vinegar and salt, fruit juices cause the characteristic rainbow-like color effect on cutlery. Pay special attention to the composition of the solutions you use.
- Cutlery should be washed immediately after use and should not be left plunged in water and salt or water and vinegar solutions for a long time.
- Do not leave the cutlery wet or dirty for long hours, as the presence of moisture corrodes the material in the long term.
When putting cutlery in the dishwasher, it is important not to use the 'rinse and keep wet' program for each wash. Start a wash cycle. If the dishwasher does not have a quick and forced dry cycle, knives should be removed when the wash cycle is complete, and avoid leaving them wet.
- Avoid a particularly harmful practice of leaving knives plunged in water, salt and detergent, as this inevitably leads to very rapid corrosion.
- Additionally, water added with chlorine dioxide (CLO2) used in recent years by many catering establishments as a disinfectant has many contraindications, as with temperatures above 60 degrees hydrochloric acid (HCLO3) is formed, which is a corrosive agent for the material.
Discover the wide range of Pintinox high-quality cutlery at Horeca Next and add a special touch to your serving style and table design. Follow the care and maintenance instructions and tips by Pintinox to keep your cutlery sparkling for many years.