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CARE, USE & GUIDELINES

Whilst stainless steel is highly resistant to staining and corrosion, even the fines alloys will suffer if corrosive food chemicals, salts, vinegar, harsh detergents etc., are not removed by proper washing, rinsing and drying procedures.

Please note the following to prolong the life of your stainless steel cutlery.

  • Never leave salt or food on unwashed items – always rinse off.
  • When hand washing, use warm/hot water with added soap or liquid detergent and rinse thoroughly. A water softener may be required if using water containing a high mineral content.
  • In dishwashers, follow the manufacturer’s instructions and remove cutlery immediately at the end of the drying cycle.
  • Do not mix stainless steel and silver plated items in a dishwasher basket.
  • Do not use abrasive washing powders or bleach for hand or machine washing, as this will corrode your cutlery.
  • Dry immediately after washing with a soft cloth.
  • Do not scour with an abrasive pad or with wire wool.
  • Do not use silver cleaner on stainless steel.
  • Do not expose cutlery to a flame.

RAW MATERIAL USE

AISI 430(18/0)18% CHROME MAGNETIC STINLESS STEEL
AISI 304(18/8) 18% CHROME 8% NICKLE NON-MAGNETIC STAINLESS STEEL
202(13/0.3) 13% CHROME 0.3% NICKLE NON-MAGNETIC STANDARD

FOOD GRADE STAINLESS STEEL | GOOD FOR HEALTH | CORRISION RESISTANCE

INTERNATIONALLY APPROVED, TESTED, GURANTEED & CERTIFIED UNDER RULES

  • BRITISH STANDARD - BS EN ISO 8442-2 : 1998
  • FDA STANDARD - (AMERICAN) PROP-65
  • GERMAN STANDARD - LFGB SECTION 30831
  • INDIAN STANDARD - DLG 108/92 DPR 777/82 AND ECC REG. CEE 76/893 AND 89/109

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