Commercial grills are known by several names including flattop stove, cooktop or griddle. This type of restaurant equipment is typically made of stainless steel and is used extensively in restaurants. Because commercial grills are one of the most-used pieces of commercial equipment, they need to be cleaned frequently to increase their longevity, keep food tasting fresh and help meet sanitation standards.
There are many grill-cleaning tools out there including grill blocks, grill scrapers, grill brushes and special grill cleaners. You may use one or all of these products depending on the specifications for the specific grill you have. Heat-resistant gloves are also handy to keep around, as is some form of container to collect the old grease from your grill.
Before you clean the grill, it is wise to turn it off and allow it to cool to less than 200 degrees F. Empty the grease into your container, and with your heat-resistant gloves on, scrape the surface of the grill with the tool recommended for your grill to remove cooked-on food particles. Wipe away all of the food and debris with a damp towel.
Since a commercial grill is typically subjected to heavy use, it is wise to clean it at least once per day to maintain the appearance and performance. If the business is open for breakfast, lunch and dinner and the grill is used for all three, you may want to scrub it down during the day and at the end of the day.
Seasoning the Grill
Before you use your commercial grill for the first time, it is a good idea to “season” it to prevent smoking during the first few uses. To season the grill, get the surface temperature up to 350 degrees F. Pour vegetable oil over the top to cover the entire surface and allow it to heat for five to 10 minutes. Turn the grill off and let it cool before wiping all the oil away with a clean cloth.