Preventing Stainless Steel Rust
Use non-abrasive tools to clean stainless steel products. Soft cloths and plastic scouring pads will not harm the steel's passive layer.

Clean with polish lines. Some stainless steels have visible polishing lines or "grain". When visible lines are present, always scrub in a motion parallel to the lines. When the grain cannot be seen, polish in a consistent straight pattern and not in a circular motion.

Use alkaline, alkaline chlorinated or non-chloride containing cleaners. While many traditional cleaners are loaded with chlorides, the industry is providing an ever- increasing choice of non-chloride cleaners. If you are not sure of chloride content in the cleaner being used, contact your cleaner supplier. If your present cleaner contains chlorides, ask your supplier for an alternative. Avoid cleaners containing quaternary salt; it also can attack stainless steel and cause pitting and rusting.

Keep food equipment clean. Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength. Clean frequently to avoid build-up of hard, stubborn stains. The single most likely cause of damage is chlorides in the water. Remember, adding heat to cleaners that contain chlorides dramatically increases their effect on stainless steel.

If chlorinated cleaners are used, immediately rinse and wipe equipment and supplies dry. The sooner you wipe standing water, especially when it contains cleaning agents, the better. After wiping equipment down, allow it to air dry. Oxygen helps maintain the stainless steel passive film.

Cleaning the Cabinet Interior/Exterior
NEVER use hydrochloric acid (muriatic acid) on stainless steel. Do not use abrasive cleansers or cloths on any interior or exterior surfaces or removable parts.

Glass panels may be cleaned using any standard glass cleaner available on the market. To clean interior and exterior non-metallic surfaces and removable parts, wash with mild solution of soap and lukewarm water with a little baking soda. Rinse and dry thoroughly. Avoid getting water on the lights, controllers, fan motors and unfinished wood wine rack faces.

Cleaning the Condenser
The condenser (located behind the front grill cover) should be cleaned every three (3) months. Use a soft bristle brush and vacuum to remove dust and lint.

Store white wine and red wine at their appropriate temperatures in the same cabinet - even outdoors. Perlick's Industry Exclusive 24" Signature Series Dual-Zone Wine Reserve boasts separate zones that can be programmed to different temperatures. Two independently controlled temperature zones; (top) Wine Reserve temperature 40 degree - 68°F (factory set to 55°F), (bottom) Wine Reserve temperature 40 degree - 68°F (factory set to 55°F). Includes four + 1/2 (4 1/2) full-extension wine shelves Wine shelves feature stainless steel fronts Product capacity is 32 wine bottles (750 ml.) - 5.0 cubic feet total capacity. Shelves are adjustable to accommodate oversized (magnum) bottles. Adjustable Crisp White and Cool Blue LED lighting. Perlick's exclusive commercial-grade 1,000 Btu variable-speed compressor.

Note: Generation 4 products now feature R600a refrigerant, 1,000 BTU variable speed compressor delivering the industry’s most energy efficient cool down, 6 year full parts and labor warranty, new door alarm to signal when door has been left open, and full-extension smooth glide shelving for easy access.