Addressing Cutlery Stains: Intech Chemical Solutions’ Expertise

Introduction

A prominent events centre recently encountered an issue with their new stainless steel cutlery. Spots and stains were appearing on the cutlery after just a few washing cycles, causing concern for the venue's staff. In response, Intech was called in to diagnose the problem and recommend a long-term solution. This case study details the collaborative efforts and findings of a key meeting.

The Initial Concern

The events centre contacted Intech regarding spots and stains on their new stainless steel cutlery. A meeting was arranged, attended by the centre's chef and manager, a representative from the cutlery supplier Tomkin, and Intech.

During the meeting, the team examined the stainless steel spoons and knives branded Tablecraft. The spoons had surface blemishes after a few washing cycles, and the knives had both surface blemishes and red rust stains. The events centre requested an analysis of the blemishes and staining and a review of their dishwasher processes to find a long-term solution.

Sampling and Observations

Samples of both new and used spoons and knives were taken to Intech's laboratory for testing. The findings were as follows:

• Spoons: The spoons, made from 1810 stainless steel, had a uniform section thickness and were manually polished. New spoons had abrasive scores and embedded foreign materials on the handles. Used spoons showed multiple scores and indentations likely caused by contact with other hard objects after manufacture.

• Knives: The knives, also made from 1810 stainless steel, were of one-piece forged construction and manually polished. New knives had embedded metallic particles, while used knives displayed red corrosion stains, primarily at surface scores from the manufacturing process. One used knife showed an as-forged, unpolished surface with red rust corrosion.

  
  

Composition Analysis

The samples were analysed using an Innov-X Omega FP-XRF spectrograph. The analysis revealed that:

• The spoons were made from grade 304 austenitic stainless steel (18/8 stainless steel), which has good general corrosion resistance but did not meet the 10% nominal nickel content required for 1810 cutlery.

• The knives were made from grade 420 martensitic stainless steel, known for good corrosion resistance in specific environments but also not meeting the 1810 grade composition requirements.

Recommendations

Based on the analysis, the following recommendations were made to address the issues with the cutlery:

1. Surface Finish Review: The surface finish of the cutlery should be improved to remove gaps and grooves that can trap corrosive solutions.

2. Proper Cleaning: The cutlery should be cleaned with a mild alkaline detergent, thoroughly rinsed, and dried as per the manufacturer’s instructions.

3. Separation During Washing: To minimise mechanical damage, items should be separated during washing. If separation is not possible, care should be taken to prevent contact between hardened knives and softer spoons and forks.

Conclusion

The collaborative effort between the events centre, Tomkin, and Intech highlights the importance of addressing material and manufacturing issues to ensure the longevity and cleanliness of stainless steel cutlery. Intech provided a thorough analysis and practical recommendations, demonstrating their expertise in resolving complex cleaning and maintenance challenges.

By implementing these solutions, the events centre can ensure their cutlery remains spotless and in pristine condition, maintaining the high standards expected by their clientele.