Cleaning & Care of Insulated Stainless Steel Containers

Wash containers with normal dishwashing solution – be sure to drain some of the cleaning solution from the containers through the faucet.  Rinse containers thoroughly being sure to drain clean rinse water through faucet.  Faucet may also be removed from containers and cleaned separately.

When sterilization is desired, filling or immersing containers in hot water (171°F or above) for a minimum of 30 seconds (1)  is the preferred method. 

The U.S. Department of the Navy(1)   recommends a 10 second chlorine rinse using any of the following:

Minimum Water Temperature               Min. Chlorine Concentration
            120°F                                                                25 mg/L (ppm)
                         100°F                                                                50 mg/L (ppm)             
              55°F                                                                100 mg/L (ppm)

If using chemical sanitizers, follow manufacturers guidelines for proper dilution of solution and recommended exposure timetable for sanitizing.  Do not exceed recommended concentrations or minimum timetable.  Immediately rinse the containers and faucet thoroughly with clean water if any chemical sanitizer is used (this includes chlorine bleach).

Do not allow prolonged contact with chloride solutions, chemical sterilizers or bleaching agents, as these are corrosive to stainless steel.

With minimum care precautions and maintenance these units will last for many years.

Note: Using a Sodium Hypochlorite Liquid with 5% available chlorine, an example of a 100 ppm concentration would be 1.25 ounces per 5 gallons of water

1 U.S. Department of the Navy, Manual of Naval Preventive Medicine: Chapter 1, Section IV: Food Safety-Sanitation of Food Service Equipment