The Stainless steel Kitchens are generally simple and Easy to clean.
Washing with soap or a mild detergent and warm water followed by a clean water rinse is usually adequate for most applications.
When cleaning use a clean soft sponge, soft cloth, or soft fiber brush and rinse thoroughly with clean water and dry.
When cleaning stainless steel doors and frames always clean along with the grain so as not to scratch the finish and damage the inherent beauty.
To Cleanse below;
Fingerprints:
Use soap or mild detergent or dilute (1%) ammonia solution in warm water or commercially available sprays that are primarily first sold for stainless steel.
Oil & Grease:
Use Hydrocarbon Solvents (methylated spirit, isopropyl alcohol, or acetone).
NOTE: Do not use Hydrochloric acid removers. The Solutions containing chloride can cause unacceptable surface staining, and pitting and therefore should not use in contact with stainless steel.
General Maintenance/Cleaning Chart
| Environment Maintenance/cleaning intervals |
| Metro 3 Months |
| Suburban 4 Months |
| Rural 4 Months |
| Coastal Fortnightly |
PS: Above Environment conditions are taken into consideration of Moisture level in the air and the Saltwater distance from the site
To summarize the care and maintenance of the Stainless Steel Kitchen from a Bird’s eye view:
Regular Cleaning
Avoid Harsh Chemicals
Use Microfiber Cloths
Avoid Scratching
Routine Inspections
