Last updated on July 1st, 2022 at 02:06 pm
Keeping your commercial restaurant equipment cleaned and properly maintained ensures you’re getting peak performance and reduces the need for costly repairs. Commercial ranges are the most important piece of restaurant equipment in your kitchen. Below are some tips for keeping yours cleaned and well-maintained.
Spills happen. Although you can’t always clean the range as spills occur, the surface and other exterior components of the range should be wiped away as the spill happen. Use a damp cloth or sponge as soon as possible so that the food does not become hardened onto the surface of the equipment. We all know once a spill has become cooked on, it’s is much harder to clean at the end of the day.
When all of your cooking is completed for the day, remove the drawers, trays and chutes that collect grease and crumbs on the range. Whether you’re using a gas or electric stove, make sure they are completely clean and dry before replacing them. Clean around the pilot areas and the burners. Food and spills that have fallen into this area could ignite and cause damage to the burner area. For stuck on grease or food, simply soak your drawers and trays in warm soapy water.
In addition to the daily cleanings, the stainless steel surfaces should receive special attention. For everyday grease and grime, a mixture of soap and water may be used on the surface. In cases where grease and food have been cooked onto the surface, a more thorough cleaning is required.
Apply a commercial-grade degreaser to a damp sponge or cloth and rub on the surface in the direction of the polishing lines on the metal. Doing this rather than cleaning in circular motions will avoid dulling your range’s surface. For the really stubborn spills, consider using stainless steel scouring pads – make sure you’re not using ordinary steel wool it will leave particles on the surface that could cause it to rust. After cleaning, completely dry the surface.
Other Helpful Tips
Check the hood attached to the range at least twice a year. Just as important as cleaning the surface of the range, proper cleaning and maintenance of the ventilation system ensures a safer environment for the kitchen staff.
2 Replies to “Tips for Cleaning and Maintaining Your Commercial Range”
Thanks a lot for sharing these useful tips. They are a big help in keeping restaurant equipments
grease-free. But I wonder if this commercial degreaser should be used every day
or only if there are so much grease on the equipments?
Hi There – I wouldn’t recommend using the Soakoff on a daily basis. It is a very astringent solution made for really baked on grease. Thanks!
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