Title: +038=67.005-##017._01-Pos 30, 31, 32 og 33 Kokeøy Brukermanual.pdf
Large kitchen appliances like your cooking suite are primarily produced from stainless steel (chromium-nickel steel type 1.4301). This steel is resistant to water, steam, humidity, food acids, as well as weak organic and inorganic acids, and is therefore particularly well-suited for use in the food sector. The corrosion-resistance of the stainless steels is the result of a passive layer, which forms on the surface with exposure to oxygen (corrosion: Gradual destruction of a substance due to the effects of other substances in its environment). Damage to the passive layer due to mechanical effects is constantly independently repaired by the oxygen in the air.Flowing water containing oxygen and in particular oxidising acids (e.g. nitric acid) result in faster formation of the passive layer. The passive layer can be damaged or destroyed by oxygen consuming substances, if these come in contact with stainless steel in concentrated form or at high temperatures. Harmful substances and materials are: