We recommend cleaning any part of the kitchen as soon as possible, as giving dirt time to congeal can noticeably increase the risk of rings, stains, and surface damage. Pay particular attention to cooking oils and intensely coloured substances such as coffee, cola, tomato juice, wine, vinegar…” Getting rid of grime is much easier when done immediately since some elements, in particular cooking oils and greases, may become very hard and adhere to the surfaces of your kitchen once they have dried and been oxidised by the oxygen in the atmosphere; this may tempt you to use abrasive products and tools, which – with the exception of those surfaces for which it is expressly recommended (for example, units made of synthetic material) – should be avoided at all costs
TOUGH DIRT – HERE’S WHAT WE DO!
Our laboratory constantly carries out cleaning tests on our kitchen components using cleaning methods we consider “standard” for laminate, lacquered, and wood surfaces. Normally, you can use a nonabrasive, neutral liquid detergent diluted in warm water and applied with a soft sponge cloth. We recommend always drying surfaces after rinsing to avoid the formation of marks. For particularly soiled surfaces we recommend:
Treating tough (greasy and/or old) dirt:
- Apply a sufficient quantity of concentrated liquid detergent to the grime using a damp and soft non-abrasive cloth (sponge cloth); then clean the rest of the surface with the detergent. For excellent
results on especially greasy grime, try a liquid gel with ammonia.
- Allow the detergent to take effect (1 minute is sufficient), rinse the entire surface with a sponge cloth and warm water, then dry with a soft and clean cotton cloth to prevent the formation of lime marks.
- If there are still traces of grime, repeat the process.
Generally, marks are the result of traces of grime that weren’t treated with a sufficient amount of detergent so that, rather than being rinsed away, the grease is distributed across the surface being cleaned. Some marks may be the result of non-greasy substances (such as the lime present in water) that don’t dissolve using products like LIQUID VIM; in these cases, very good results can be achieved using other products and white wine vinegar. Never use powders or abrasive products (except when expressly recommended), abrasive sponges, pointed instruments (when necessary, use bristle brushes or wood and plastic devices). We do not recommend using bleach, ammonia, or solvents such as acetone or alcohol (sodium hydroxide and hydrochloric acid should be avoided at all costs). A good rule of thumb is to test any new product on a concealed part of your kitchen to determine its effect. The use of abrasive utensils or devices such as cleaning powders or abrasive sponges may lead to the dulling of surfaces, removal or weakening of their protective film, or erosion of parts of the surface pattern.