Stainless steel is widely used in the production of hospitality furniture. Its smooth surface prevents the growth of pathogenic microflora, aiding in maintaining a high level of hygiene in (large) kitchens during food processing.

Generally, austenitic stainless steel is symbolically represented by the 200 and 300 series, while ferritic and martensitic stainless steel belongs to the 400 series. However, the most common stainless steel types are austenitic, which have higher chromium content and also include nickel. 430 Stainless steel is a low-carbon chromium ferritic stainless steel, and type 304 is austenitic steel.

Like any other material, stainless steel requires correct usage and maintenance. Regular cleaning and maintenance of stainless steel furniture ensure prolonged and trouble-free usage.

1. The furniture surfaces must be kept clean, and any contaminants should be removed promptly. Dirt and deposits left on the furniture surface can cause discoloration and corrosion.
2. Hospitality furniture should only be cleaned with cleaning agents intended for stainless steel. In most cases, the cleaning procedure involves applying the cleaning agent to the furniture surface, removing the dirt with a cloth or sponge, rinsing with clean water, and drying all surfaces, including hard-to-reach areas where dirt and moisture can accumulate.
3. After cleaning, the stainless steel furniture should be preserved using products meant for stainless steel maintenance.
4. Do not use abrasive powders or cream cleansers, silver cleaners, bleach, or other chlorine-containing agents.
5. Stainless steel surfaces that are misused or cleaned improperly are susceptible to discoloration and tarnishing, which can lead to corrosion in the long term.
6. There is a wide range of professional cleaning products available on the market for cleaning and maintaining stainless steel. Use products only from reputable brands and follow the manufacturers' instructions.

Stainless steel can be damaged by contact with organic and inorganic acids and bases, such as derivatives of table salt, vinegar extracts, mustard, spice blends, concentrates, etc. Therefore, it is advised not to leave food or herb residues on the furniture surface for extended periods.

Other factors that can affect stainless steel include contact with other non-ferrous and ferrous metals, e.g., knives or metal scouring pads. Do not cut directly on the furniture surface and avoid other operations with metal kitchen equipment that may damage the passive layer.

Stainless steel furniture surfaces can also discolor due to contact with ingredients that have intensive color properties, such as blood or spices. This type of discoloration is not damage to the steel surface but a result of normal use. With regular cleaning and maintenance of the furniture, the discolorations will gradually fade away.

Inorganic compounds found in hard or iron-containing tap water can form deposits on the steel surfaces. If you leave the furniture without wiping it dry, it leads to water evaporation and the deposition of deposits that may have a rusty color. Such discolorations are not signs of steel corrosion but merely sediments on the surface. Such sediments should be immediately removed as described above.

The manufacturer and distributor of stainless steel furniture are not liable for any damage to the furniture resulting from use, cleaning, or maintenance that is contrary to the above instructions, nor for any discolorations and sediments resulting from normal use.