How to Maintain a Restaurant Grill
Most restaurants have a commercial charbroiler grill and flat-top grill. Charbroilers use underfired burners to heat ceramic or volcanic-rock briquettes that transfer the heat into the cooking grids or grates above. Flat-top grills, or griddles, have flat metal grilling surfaces that are easy to clean. Maintenance routines are critical to the long-term performance of your grill, and the bulk of grill maintenance consists of regular cleaning. You must keep all kitchen equipment clean in your restaurant to meet food sanitation regulations and local health codes when you are serving food to the public.
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Things You'll Need
- Grease disposal container
- Scraper
- Pitcher
- Soapy water
- Flat-top grill model owner's manual
- Steel scrub brush
- Abrasive pads
- Grill brick
- Dust-free absorbent cloths
- Commercial dishwasher
- Vinegar
- Measuring spoons and cup
- Lemon juice
- Vegetable oil
- Metal spatula
- Sheet pans
- Tongs
- Mild detergent
- Soft wire brush
Instructions
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Flat-Top Grill
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1
Turn the heat off on your flat-top grill and wait 2 minutes.
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2
Remove the fat catcher and pour the fat and any residual debris into a grease disposal container. Scrape off residual food from the surface of the flat-top.
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3
Fill a pitcher with soapy water. Pour the water onto the surface of the flat-top. Wait 5 minutes for the grill to soak.
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4
Scrub the flat-top grill by moving an approved scrubbing tool for your grill model up and down the grilling surface or from side to side. Consult your owner's manual to determine whether you can use a steel brush, abrasive pads or grill bricks.
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5
Fill the pitcher with warm water and pour it onto the grilling surface. Dampen a cloth with warm water and wipe the flat-top off.
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6
Wipe the grill down with a dry cloth. Wash the fat catcher and solid debris bin in your dish washer.
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7
Spray soapy water on the rest of the grill and wipe the grill off with a cloth. Replace the fat catcher and debris bin when they are clean.
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8
Pour vinegar or lemon juice onto a cloth and wipe the grilling surface with it to break down the oxidation in the metal. Repeat this procedure after fast-paced shifts or after you have finished cooking at closing time.
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9
Pour between 3 tbsp. and 1/4 cup of vegetable oil over the surface of the grill, depending on the size of the grilling surface area, once daily after cleaning. Smaller flat-top grills require smaller amounts of oil, and larger grills will require more oil for proper seasoning.
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10
Test for hot spots on the grilling surface once a week by turning the heat on and holding your hand approximately 1 foot above the grilling surface.
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11
Make sure there are no frayed electrical wires and that all of the cords are connected properly on the grill. Have repairs performed as needed.
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12
Inspect the flue at least twice a day to make sure it isn't getting clogged with grease or debris. Insert a spatula into the flue to push out any deposits when the flue becomes clogged.
Charbroil Grill
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13
Cover the grids with sheet pans and turn your grids on high to carbonize the surface of the grill. This helps release debris buildup on the surface of the grids.
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14
Turn the grids off and wait 2 minutes. Use tongs to move the grids from the grill into the sink you use to wash your pans. Fill a pitcher with 1 part detergent to 3 parts hot water. Dip the soft wire brush into the cleaning mixture and scrub the grids off with the brush.
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15
Pour the remaining cleaning mixture over the drip shields and outer broiler exterior and scrub these areas with the soft wire brush. If the grill is stainless steel, soak a cloth in a mixture of 1/4 cup vinegar and 1 quart water and wipe off the front of the grill with the cloth.
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16
Dry the grill with a clean cloth. Remove food deposits from the burner ports with the soft wire brush as needed.
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17
Pour 1 tbsp. of the detergent onto a cloth and hold the cloth under running hot water. Wipe the outer surfaces of the grill with this cloth.
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18
Rinse the grill off with hot water and wipe the entire grill dry with another cloth. Drain the grease pan and clean it in your dishwasher. Dry the grease pan and put it back to the grill.
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19
Inspect the gas fittings once every shift to make sure they are secure.
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1
Tips & Warnings
Clean your grills while they are still warm to remove food debris with more ease.
Do not clean chrome-plated flat-top grills with abrasives.
References
- All Food Business: Broilers
- Food Service Warehouse: Griddles -- Grab a Green Griddle
- Scott Stoll; Professional Cook; Roswell, GA
Resources
- Photo Credit Jupiterimages/Photos.com/Getty Images
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Comments
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I'm using the same technique to clean the flat top at work, but the first eggs of the morning almost always have a metalic residue on the egg and will discolor the steel surface. Would like suggestions as to how to remedy.
