FAQ & Support

Our customers have access to a comprehensive FAQ database, created based on many years of field experience from our technicians.

1. Dishwasher Chemicals – the Most Commonly Neglected Area

Problem: Operations often order dishwashing chemicals “at the last minute” or use cheap no-name products. Result: Glass with streaks, aggressive impact on stainless steel, clogged spray arms, and shortened pump lifespan.

Recommendations:

Always keep at least a monthly stock of original Stalgast® chemicals – tablets, rinse aids, and degreasers.
Use precise dosing according to water hardness – too much detergent won’t clean better, it only increases residue buildup.
Have regular service inspections of dosing systems.
Never mix different brands of chemicals – chemical reactions may occur.

💡 GastroMarket Tip: If your dishwasher leaves streaks or spots, the issue is usually in incorrect chemistry or dosing, not in the machine itself.

2. Improper Handling of Induction Cooktops

Problem: Induction cooktops are sensitive to mechanical stress and improper cookware. This often leads to damage of the glass or electronics – some of the most expensive repairs.

Recommendations:

Use only flat-bottomed pots and pans, certified for induction.
Do not use cookware with damaged or uneven bottoms – it may overheat and damage the electronics.
Avoid dropping heavy objects onto the glass – while tough, it is not indestructible.
Clean the surface only with suitable agents – abrasive powders or steel wool can scratch the glass.

💡 GastroMarket Tip: After using the cooktop, wait for it to cool down before cleaning – sudden temperature change can cause microcracks.

3. Hand Blenders – Common Mistakes in Use

Problem: Most failures of hand blenders occur because staff:

immerse the motor part into liquids,
use the mixer in doughs that are too thick,
or let the device run continuously without breaks.

Recommendations:

The motor part must never come into contact with liquid – it can destroy bearings and electronics.
Always wash and dry the detachable blending arm separately.
Avoid using the mixer in overly thick doughs or for extended periods.
After use, clean the mixing attachment – residue can cause clogging.

💡 GastroMarket Tip: If you hear unusual noise or smell burning, switch off the unit immediately – it can prevent serious damage.

4. Combi Ovens – Correct Settings and Maintenance

Problem: Many malfunctions are not caused by equipment defects but by improper use, such as:

neglected descaling,
incorrect program selection,
overloading the cooking chamber.

Recommendations:

Run automatic cleaning once a week and use only original cleaning agents.
Do not overload GN containers – air and steam must circulate evenly.
Use functions such as Clima Control or EcoVapor – save energy while maintaining food quality.

💡 GastroMarket Tip: Improper descaling can reduce the lifespan of the steam generator by up to 50%.

5. Ventilation Hoods and Extraction – How Often Should They Be Cleaned?

Problem: Clogged filters lead to higher energy consumption, fire hazards, and unpleasant odors in the kitchen.

Recommendations:

Clean grease filters at least once a week – daily in high-volume operations.
Schedule professional air duct cleaning once a year.
Regularly check for grease buildup around the fan housing – it’s the most common source of malfunctions.

💡 GastroMarket Tip: Remember, a clean extractor means lower fire risk and longer fan lifespan.

6. Food Storage in GN Containers

Problem: Improper storage leads to faster spoilage, HACCP violations, and unnecessary food waste.

Recommendations:

Use only original GN containers made of stainless steel or polycarbonate – cheap alternatives deform and lose seals.
When storing food, always label containers with the date and type of content.
For longer storage, use vacuum systems to maintain freshness.
Clean lids regularly – residues can block proper air circulation for even cooling.

7. Care for Kitchen and Table Knives

Proper knife maintenance is key to their long lifespan and keeping their cutting performance. Our kitchen and table knives are corrosion-resistant, but they must still be properly cared for. Improper cleaning, humidity, high salt content in the air or water, and food residue can damage the blade surface.

Cleaning After Use

After use, rinse the knife under warm water and wipe it dry.
Do not leave knives in water for a long time — acids or salts may cause stains or corrosion.
Knives with plastic handles can be washed in the dishwasher, but hand washing is recommended to prevent heat and steam damage.
After the wash cycle is complete, open the dishwasher immediately to avoid exposure to hot steam and condensation.

💡 Tip from GastroMarket: Any stains or residues can easily be removed with a fine abrasive sponge. Stains often appear due to incomplete rinsing or contact with foreign metal objects.

Dishwasher Use and Water Hardness

Always use a water softener or regeneration salt.
Avoid aggressive cleaning agents — they can damage the blade.
We recommend cleaning the dishwasher once a month with a special cleaner to prevent limescale buildup and maintain washing quality.
In the dishwasher basket, make sure blades don’t touch other metal items, which could cause scratches or discoloration.

Cutting Boards

Avoid hard surfaces such as stone or artificial stone, which can quickly dull the blade.
Use wooden or plastic boards – they are gentle on the edge and easy to maintain.

Sharpening

Regularly sharpen knives using a steel rod or sharpening stone.
For professionals, we recommend machine sharpening performed by experts.
For manual sharpening, the Victorinox Sharpener 7.8715 is a reliable choice.

Knives with Wooden Handles

After washing, wipe the blade and handle dry with a soft cloth.
Avoid exposure to high temperatures, moisture, or harsh cleaning agents.
Occasionally oil the handle with a natural kitchen oil (e.g., rapeseed oil).
Oil preserves the natural wood fibers and improves grip.
⚠️ Never put knives with wooden handles in the dishwasher – the wood can swell and crack.