Unox OVEN - Chloride Content in Inflow Water Too High - Cooking Cabinet Rust

⚠️ Caution / Monitor Closely
Warning: The information provided here is for educational purposes only. Working with commercial kitchen equipment involves high voltage, gas, and high temperatures. We strongly recommend contacting a certified service technician for any repairs. We are not responsible for any damage or injuries resulting from DIY repair attempts. This information is provided 'as is' without any guarantees of completeness or accuracy.

TLDR

On your CHEFTOP and BAKERTOP MIND.Maps™ unit, high chloride content in the inflow water can lead to significant corrosion and rust formation within the cooking cabinet. This issue, if unaddressed, will degrade the unit's components and compromise performance over time. The primary solution involves installing a dedicated reverse osmosis (RO) system to condition the water and polishing any existing rust from steel surfaces.

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Technical Details

Repair Steps:

  1. Verify Water Quality: Before proceeding, it is crucial to obtain a professional water analysis report for your facility’s inflow water. This will confirm the exact chloride levels and other contaminants, ensuring compliance with UNOX technical specifications. This diagnostic step is critical for proper system sizing and treatment.
  2. Install a Reverse Osmosis (RO) System: If the water analysis confirms excessive chloride, install a commercial-grade reverse osmosis system. UNOX specifically recommends the UNOX.Pure-RO system, designed to effectively reduce chloride and total dissolved solids (TDS) to acceptable levels. Ensure professional installation and proper integration with your oven’s water supply.
  3. Clean and Polish Rusted Surfaces: Any existing rust within the cooking cabinet must be addressed immediately. Thoroughly clean the affected stainless steel surfaces using a non-abrasive stainless steel polish paste, as specified by UNOX or a reputable kitchen equipment supplier. Follow product instructions carefully to remove rust without damaging the steel’s passivation layer.
  4. Regular System Maintenance: Once the RO system is installed, establish a routine maintenance schedule for it, including filter changes and membrane inspections, according to the manufacturer’s guidelines. This ensures consistent water quality and protection for your oven.
  5. Monitor Oven Condition: Periodically inspect the cooking cabinet for any signs of new rust formation or corrosion. Early detection allows for prompt intervention and prevents further damage, maximizing the lifespan of your UNOX CHEFTOP or BAKERTOP unit.

Common Questions:

Q: Why is high chloride water detrimental to my UNOX oven?

A: High chloride content can lead to pitting and stress corrosion cracking on stainless steel surfaces, eventually causing rust, component degradation, and potential contamination of food within the cooking cabinet. This shortens the lifespan of your valuable equipment.

Q: Can a standard water filter fix this issue?

A: No, standard water filters typically remove sediment, chlorine, and some contaminants, but they are generally ineffective at removing high concentrations of chlorides or other dissolved solids. A reverse osmosis (RO) system is specifically designed for this purpose.

Q: How often should I check my water quality after installing an RO system?

A: It is recommended to have your water quality checked annually or whenever you notice any unusual issues with your oven’s performance, water taste, or signs of scale/corrosion. Regular monitoring ensures the RO system is functioning optimally.

When to call a technician

Consider calling a certified technician if:

  • The error keeps coming back after you've tried the steps above.
  • You're not comfortable doing the checks or repairs yourself.
  • You notice unusual noise, smell, or behaviour.
  • Equipment is under warranty and you want official service.
  • You need the unit back in service quickly with minimal downtime.

Need Professional Help?

Our certified technicians can help you on-site.

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