Commercial griddles are one
of the most commonly used pieces of kitchen and catering equipment in the
industry, yet so many people fail to clean them or fail to clean them
correctly. Consequently, food can build up on the griddle eventually rendering
it ineffective, taking longer to heat up and cook your food, not to mention the
unsavoury flavour transfer that can occur if you do not maintain the griddle
properly.
After each use the griddle
should be scraped clean with the griddle scraper to remove the majority of the
food.
At the end of each day the
grease trough should be emptied and cleaned. If you have one, clean the griddle
surface with a grill brick whilst it is still warm.
Once a week you should let
the griddle cool down completely and then clean the plate with a concentrated
degreasing solution or spray. You can then recoat the griddle plate with a thin
film of oil to prevent rusting.
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