Despite what you’ve heard, stainless steel IS susceptible to rusting. Corrosion on metal is common. It is easily recognizable on iron and steel as unsightly yellow/orange rust. Such metals are called “active” because they actively corrode in a natural environment, when their atoms combine with oxygen to form rust.
Stainless steels are passive metals because they contain other metals, like chromium, nickel and manganese, that stabilize the atoms.
- 400 series stainless steels are called ferritic, contain chromium, and are magnetic
- 300 series stainless steels are called austenitic, and contain chromium and nickel
- 200 series stainless, also austenitic, contains manganese, nitrogen and carbon
- Austenitic types of stainless are not magnetic, and generally provide greater resistance to corrosion than ferritic types
With 12-30 percent chromium content, an invisible passive film covers the steel’s surface, acting as a shield against corrosion. As long as the film is intact and not broken or contaminated, the metal is passive and stainless. If the passive film of stainless steel has been broken, equipment starts to corrode. As the corrosion continues, the steel will rust.
Enemies of Stainless Steel
There are three basic things which can break down stainless steel’s passivity layer and allow corrosion to occur:
1. Mechanical abrasion. Mechanical abrasion refers to objects that will scratch a steel surface. Steel pads, wire brushes and scrapers are prime examples.
2. Deposits and water. Tap water has varying degrees of hardness. Depending on what part of the country you live in, you may have hard or soft water. Hard water may leave spots, and when heated leave deposits behind that if left to sit, will break down the passive layer and rust stainless steel. Other deposits from food preparation and service must be properly removed.
3. Chlorides. Chlorides are found nearly everywhere. They are in water, food and table salt. One of the worst chloride perpetrators can come from household and industrial cleaners.
Here are some best practices that can help prevent stainless steel rust.
1. Use the proper tools and clean with the polish lines. When cleaning stainless steel products, use non-abrasive tools. Soft cloths and plastic scouring pads will not harm steel’s passive layer. Stainless steel pads can be used, but the scrubbing motion must be in the direction of the manufacturer’s polishing marks. Some stainless steel comes with visible polishing lines or “grain.” When visible lines are present, always scrub in a motion parallel to the lines. When the grain can’t be seen, play it safe and use a soft cloth or plastic scouring pad.
2. Use alkaline, alkaline chlorinated or non-chloride containing cleaners. While many traditional cleaners are loaded with chlorides, the industry is providing an ever-increasing selection of non-chloride cleaners. If you are not sure of chloride content in the cleaner used, contact your cleaner supplier. If your present cleaner contains chlorides, ask your supplier if they have an alternative. Avoid cleaners containing quaternary salts; it can attack stainless steel and cause pitting and rusting.
3. Treat your water. Though this is not always practical, softening hard water can do much to reduce deposits. There are certain filters that can be installed to remove distasteful and corrosive elements. To ensure proper water treatment, contact a treatment specialist.
4. Keep your equipment clean. Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength. Clean frequently to avoid build-up of hard, stubborn stains. If you boil water in stainless steel equipment, remember the single most likely cause of damage is chlorides in the water. Heating cleaners that contain chlorides have a similar effect.
5. Rinse, rinse, rinse. If chlorinated cleaners are used, rinse and wipe equipment and supplies immediately. The sooner you wipe off standing water, especially when it contains cleaning agents, the better. After wiping equipment down, allow it to air dry; oxygen helps maintain the stainless steel’s passivity film.
6. Never use hydrochloric acid (muriatic acid) on stainless steel. If used, hydrochloric acid can cause cracking, corrosion and pitting on stainless steel.
7. Regularly restore/passivate stainless steel. This is discussed in the recommended cleaners chart below.
Recommended Cleaners for specific situations
|Routine cleaning||Soap, ammonia, detergent, Medallion||Apply with cloth or sponge|
|Fingerprints & smears||Arcal 20, Lac-O-Nu Ecoshine||Provides barrier film|
|Stubborn stains & discoloration||Cameo, Talc, Zud, First Impression||Rub in direction of polish lines|
|Grease & fatty acids, blood, burnt-on-foods||Easy-off, De-Grease It Oven Aid||Excellent removal on all finishes|
|Grease & oil||Any good commercial detergent||Apply with sponge or cloth|
|Restoration/Passivation||Benefit, Super Sheen|
Winston’s Breader/Sifter table is a compact work station for preparing product for frying. Wet and bread your product, then load into the fryer basket of your Collectramatic fryer.
These tables have a maximum capacity of 25lbs of breading with a 16″ stainless steel solid shelf, a 16″ stainless steel shelf with a a hole, dip bucket, and a dip basket.
The leaves have fallen along with the temperature, and that means we’re into the season for feasting! Preparing a meal fit for a holiday AND a crowd can be challenging. Thankfully, we’ve got the perfect recipe! This turkey and dressing dish with gravy feeds 50 and can be prepared in a single piece of CVap® equipment. Try it this Thanksgiving and get your gobble on!
CVap Turkey and Dressing
Recommended Equipment: CVap Retherm Oven
Channel: Select Channel #3 for Preheat
Cook Time: 50 minutes or until internal temperature
Prepare turkey, dressing, and gravy 1 day in advance and chill, preparations methods for each follow. Next, prepare 2 each (12″ x 20″ x 2.5″) steam table pans by spraying or coating lightly with non-stick spray. Divide dressing mixture between the 2 pans, pressing into the bottom. Add chopped cooked turkey to top of dressing. Cover with turkey gravy. Cover pans with foil and place in oven. At 30 minutes, remove covers and continue to cook an additional 20 minutes OR until internal temperature reaches 165°F. Serve immediately or hold in a CVap Holding Cabinet (Food Temp = 140°F Food Texture = 5°F).
FOR THE TURKEY
• Boneless No-Rolled Turkey (USDA commodity) | 1 each @8lb
• Poultry seasoning | 2 Tbsp
• Olive Oil | 1 Tbsp
Recommended Equipment: CVap Retherm Oven
Channel: Select Channel #1 for Preheat
Cook Time: 90 minutes or until internal temperature
Coat the Turkey in Olive Oil and Seasoning. Place on roasting plaque. When the oven display reads LOAD, place turkey in oven and cook approximately 90 minutes or until temperature reaches 165°F. Remove from oven and allow to cool completely. Chop meat into ½” cubes and keep refrigerated until ready to assemble and bake.
NOTE: Use recommended CVap equipment and settings for best possible results!
FOR THE DRESSING
• Whole grain, enriched bread cut into cubes | 3 lb 2 oz
• Ground white pepper | 2 tsp
• Dried blend of thyme, marjoram, sage | 2 Tbsp
• Fresh flat leaf parsley | 2 Tbsp
• Yellow onion, chopped fine | 8 oz
• Celery, chopped fine | 4 oz
• Carrots, chopped fine | 4 oz
• Margarine or butter, melted | 12 oz
• Chicken stock (non-MSG, low sodium) | 2 qt
Mix all ingredients in a large bowl and keep refrigerated until ready to assemble and bake.
FOR THE GRAVY
• Margarine or butter, room temperature | 6 oz
• Enriched flour | 7 oz
• Chicken stock or turkey stock (non-MSG, low sodium) | 3 qt
In a medium mixing bowl, blend the flour and butter together to make a paste and reserve. In a saucepan, heat the stock to 140°F. Ladle 4 oz of hot stock into the paste. Using a whisk, blend together. Continue adding stock to paste until the paste becomes loose and resembles a slurry. Pour the slurry into the hot stock and heat to 165°F, whisking intermittently. Remove gravy and chill until ready to assemble and bake recipe. Use hot stock only when recipe will be assembled and baked immediately.
Per Serving: 271 Calories, 19.79 g Protein, 18.31 g Carbohydrate, 12.63 g Total Fat, 2.92 g Saturated Fat, 45 mg Cholesterol, 366 IU Vitamin A, 0.4 mg Vitamin C, 2.21 mg Iron, 55 mg Calcium, 441mg Sodium, 0.8 g Dietary Fiber
*Recipe has been adapted from USDA/NFSMI recipe for “Turkey and Dressing Supreme.”
The application period for the annual Winston Equipment Grant is now open! What school district couldn’t use ten pieces of new kitchen equipment?!
Winston Foodservice has once again partnered with the School Nutrition Foundation (SNF) to award ten pieces of new foodservice equipment to a deserving school district. The annual grant, which has been offered since 2007, is open to any school district in the United States. “I’ve been fortunate to have three winners in my territory and the excitement they’ve shown makes it all worthwhile,” says Corey Ainsworth, Regional Sales Manager. “Ten pieces of equipment would be a huge boost to any district.”
Winston CEO Valerie Shelton likes to look at the big picture. “Good nutrition is vital for our youth to learn and grow and to be contributing members of society. In many cases, schools are the main provider of this basic human need and Winston Foodservice is proud to play a role in the success of our young people.”
By partnering with SNF to provide the grant, Winston can help a deserving district increase participation, improve food safety, maintain food quality, and reduce waste.
What do you need to know?
- Applicant must be an active, director-level School Nutrition Association member of at least one year.
- There are no restrictions or requirements based on students eligible for free or reduced meals.
- The winning district may choose up to ten pieces of CVap Cooking or Holding Equipment, including CVap Holding Cabinets, CVap Hold and Serve Drawers, and CVap Retherm Ovens. Winston will work closely with the grant winner to help make the best selections to fit their unique operational needs.
How do you apply?
For more information on how to apply and to access the application, visit schoolnutrition.org or follow the link here. Grant applications will be accepted until January 31, 2019.
CVap uses Controlled Vapor Technology to deliver high quality cooking and holding in your kitchen. CVap stands out amongst other cabinets, because it is designed to heat food intead of heat air like the others.
CVap technology was designed on the principle that food contains water, so it behaves like water when it is heated. By following this principle, only CVap provides control of both Food Temperature and Food Texture.
Once the water in the cabinet’s evaporator is heated to your preferred temperature, it raises the food’s temperature to the exact set point and keeps it there without drying out, overcooking, or significant. No other equipment is capable to do what CVap does.
Last week, Winston Industries had the pleasure of hosting the September board meeting for the Kentucky Federation for Advanced Manufacturing Education (KY FAME). KY FAME provides college mechanic students with programs similar to an apprenticeship, through a network of participating regional manufacturers throughout Kentucky.
Winston Industries is a member of the KY FAME board, and has been active in the program for over a year.
Winston Industries’ Corporate Chef Barry Yates served the KY FAME board members a gourmet breakfast during the meeting. The meal highlighted the capabilities of Winston’s CVap® cooking equipment, and featured filet mignon, poached eggs, and cheese grits.
There is a growing awareness of the need for increased education in professional trades, such as manufacturing, electrical, and plumbing. Long looked upon as perhaps inferior to” white collar” careers, these trade professions have gained renewed respect as a crucial part of the modern American economy. KY FAME offers a pathway to a rewarding, high-paying career with little or no student debt. The program places an emphasis on developing students who are highly flexible and will be able to successfully navigate the multiple shifts in their work career.
Winston Industries is proud to be a KY FAME partner, and supports it’s efforts to improve the future of our region’s students through education.
Child nutrition is important to Winston Foodservice, so every year we partner with the School Nutrition Foundation (SNF) to offer the annual Winston Equipment Grant Award. This grant is for schools in need of new equipment to serve their students hot and nutritious meals. The winning district may select up to 10 pieces of Winston’s CVap® equipment, based on the needs of their school kitchens.
This year’s winner is Grand Haven Area Public Schools, which is located in Western Michigan. The district serves more than 6,200 students across seven elementary schools, two middle schools and two high schools.
Grand Haven’s Director of Dining, Sarah Stone, spoke about the district and its challenges. “At Grand Haven Area Public Schools, we struggle with a really tight budget. We don’t have much funding to cover our aging food service equipment. Most of the equipment at our buildings are over 30 years old. The aging equipment has definitely served its purpose. It’s time to start replacing and making improvements. Having thermalizers in our kitchens will allow our staff to cook onsite, which will improve quality 100%! There is so much to say about cooking onsite vs. satelliting food in. For one, students will smell the food cooking, which leads to hungry students that want to eat what they are smelling, which leads to increase in participation!”
The application process for the 2019 Winston Equipment Grant will open online in September. Visit https://schoolnutrition.org for more information.