If you ask 10 professional chefs how to clean a commercial griddle, you’re likely to get 10 different answers.
There are several ways to skin the proverbial cat.
While cleaning methods and materials may differ from chef to chef, the goal is universal: a clean, sanitary griddle that allows for efficient cooking and delicious, unadulterated food.
What You’ll Need
It usually takes 5-10 minutes to properly clean a grill.
- While the griddle is hot, pour 1 cup of cooking oil (you can use fryer oil) onto the griddle surface.
- Scrub the griddle surface with a griddle brick/pumice stone, making small concentric circles—Miyagi style—until the surface is clean.
- Scrape the oil into the grease trough and discard. Turn the griddle off.
- Pour (carefully) 1 cup of club soda/seltzer water onto the still-hot griddle. The carbonation helps loosen and lift stubborn grease.
- Scrub the griddle surface with your griddle brick/pumice stone, making small concentric circles until the surface is clean. Scrape remaining liquid into the trough for discarding.
- Pour 1/2 cup of vinegar onto the griddle surface, spreading liquid out evenly across the entire surface and not allowing the vinegar to pool.
- Rub the griddle surface with a rag, making small concentric circles until the surface is polished.
- Scrape the vinegar into your grease trough and discard.
- Rub the surface with a rag soaked in cooking oil to polish and reseason the steel.
- Bask in the warm glow of your newly cleaned griddle.
“How Often Should I Clean My Commercial Griddle?”
If your griddle sees heavy daily use, we advise cleaning it daily. This will prevent flavor transfer, efficiency loss and unsightly burnt-oil-flake contamination.
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