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pressing button (Q). HACCP configuration; EEPROM Discharge fault display and signal by E23 COP485.1 (memory chip) has found a pressing button (Q) and repair fault. reading fault. HACCP configuration; EEPROM Discharge fault display and signal by E24 COP485.1 (memory chip) has found a pressing button (Q) and repair fault. spelling fault. 10. TREATMENT OF COMMERCIAL KITCHEN APPLIANCES Commercial kitchen appliances are executed in corrosion resistant chrome nickel steels, material numbers 1.4301 and 1.4404. The corrosion resistance of these steels is based on a passivelayer formed on the surface with access to atmospheric oxygen. Accelerated formation or reformation of the passivityoccurs by treating surfaces with running water containing oxygen. Aggressive media with a reducing effect (oxygen consuming) such as substances containing hydrochloric acid, chlorides and seasoning concentrates, mustard, vinegar essence, seasoning or spice tablets, salt solutions, etc., depending on concentration and temperature, can result inchemical damage or the destruction of the passive layer. Damage can also result from foreign rust (iron particles) due to theformation of galvanic elements and lack of oxygen (no airaccess or low oxygen water). Therefore the following principles should be observed whenworking with high grade steel equipment: 1. Surfaces of equipment of corrosion resistant steel are always to be kept clean and exposed to the air. Remove covers from utensils when not in use to provide free air access. Regularly remove lime scale, grease, starch and egg whitedeposits by cleaning. Corrosion can occur under these layersdue to the absence of air exposure. Lime scale can be removed with 10% acetic acid, 10% phosphoric acid or withsuitable lime scale removers available on the market. 2. Corrosion resistant steel objects must not be kept in long- term contact with acids, spices and seasonings, salt, etc. Alsopromoters of corrosion are acid vapors as produced duringfloor cleaning. Contact surfaces are to be rinsed off with freshwater. This applies after use, especially after cooking potatoes, noodles, rice etc. in salt water. Dried-on cooking waterresidues form high concentration salt solutions which can cause point corrosion. So, immediately after use, rinse cookingutensils in fresh water or keep filled with cold water to coolthem. It is not advisable to use one utensil exclusively for cooking e.g. potatoes in salt water. For stainless steel it is beneficialto use utensils for different produce, e.g. for soups containingfat or acid-containing vegetables (such as sauerkraut, for example). 3. Stainless steel surfaces should, where possible, be protected from mechanical damage, especially from other metals. Corrosion can occur if stainless steel comes into contact with iron (steel wool, chips from pipes, water containing iron). Newcorrosion locations can be removed with a mild abrasive or fine emery cloth. Heavier corrosion can be washed off with awarm 2-5% solut...

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