B2B Care Protocols: Extending the Luster of Commercial Kitchenware

The Chloride Threat in Industrial Kitchens

Commercial kitchens are harsh environments. Constant exposure to salt (chlorides) and high heat can cause "burn marks" on even the best-buffed Sauce Pots. To prevent this, a daily neutral-rinse protocol is essential.

Avoiding the 'Steel-on-Steel' Trap

A common mistake in Mumbai restaurants is using steel wool to clean mirror-polished utensils. This leaves carbon steel deposits that create "false rust." We recommend nylon scouring pads paired with a non-abrasive cream cleanser to maintain the finish RAJA BUFFING WORKS provided.

Periodic Re-buffing Cycles

For high-volume caterers, we recommend a 6-month professional re-buffing cycle. This removes the accumulated surface oxidation and restores the food-grade safety of the utensil, ensuring you pass every health department audit with a 5-star equipment rating.