Question: What is your warranty policy?
* Warranty period is 12 months from delivery date or installation date. Warranty applies to machine system and parts, excluded wear and tear items such as light bulbs, water hoses, casters, etc.
* Warranty does not cover any consequential damages, down time or other expenses directly or indirectly resulting from break down.
* Warranty does not include units that are subjected to misuse, neglect, abuse, improper maintenance, unauthorized alteration, poor supply voltage, chemical damages, water damage, flood or other risks.
Question: Are you trading company or manufacturer?
Answer: We are both manufacturer and trading company providing one-stop Hotel & Restaurant supplies purchasing service. As you know, it is hard for a manufacturer to produce all series of kitchen products. So in order to improve our customers' purchasing experience, we are committed to selecting the higher quality products from the global market. Plus, we are good at the integration of all resources according to your actual requirements, and all we can do for you is based on the stable backup by many brand factories that we have long-term cooperation. We can guarantee all of our products at high quality but lower price also reduce some potential risk and save more time and energy for you.
Question: How can I prevent rust on my stainless steel equipment?
Answer: Here is a list of things you can do to properly maintain your stainless steel pieces.
*Use the proper cleaning tools. Use non-abrasive tools when cleaning your stainless steel products. The stainless steel’s passive layer will not be harmed by soft cloths and plastic scouring pads.
*Clean along the polish lines. Polish lines (or grain) are visible on some stainless steel. Always scrub parallel to visible lines. Use a plastic scouring pad or soft cloth when grain is not visible.
*Use alkaline, alkaline chlorinated or non-chloride containing cleaners. While many traditional cleaners are loaded with chlorides, the industry is providing an ever increasing choice of non-chloride cleaners. If unsure of chloride content, contact the cleaner supplier. If present cleaner contains chlorides, ask for an alternative. Avoid cleaners containing quaternary salts as they can attack stainless steel causing pitting and rusting.
*To reduce deposits, use soft water whenever possible. Installation of certain filters can be advantageous and assist with this. Contact a treatment specialist about proper water treatment.
*Maintain cleanliness of food equipment. Use cleaners at recommended strength (alkaline, alkaline chlorinated or non-chloride). Avoid buildup of hard stains by cleaning frequently.
*When using chlorinated cleaners, you must rinse and wipe dry immediately. It is better to wipe standing cleaning agents and water as soon as possible. All stainless steel equipment should be air dried. Oxygen helps maintain the passivity film on stainless steel.
*Hydrochloric acid (muriatic acid) should never be used on stainless steel.
*Regularly restore/passivate stainless steel.