Commercial Range MaintenanceCommercial Range Maintenance
Clean as you goWhenever a spill occurs, be sure to wipe it up immediately. This will prevent the food from becoming baked on to the range top. If a spill extinguishes the pilot light on a gas range, you will need to clean the burner heads and pilot orifice before relighting it.
Clean the gratesWhether your commercial range is gas or electric, the burners can be removed for cleaning. Cast iron grates, common additions to gas ranges, can be cleaned by simply wiping down with a wet cloth. If they are in need of a deeper cleaning, these grates can be soaked in warm soapy water to break down the grease. Calrod heating elements, that are prominent on electric commercial ranges, can be wiped down the same way. If you choose to soak these elements, be sure to let them dry before plugging them back in!
Clean under the grates or burnersWhen your grates and burners are out for cleaning is a great time to clean under them. If your stove has drip trays, remove them and wipe them down. If they are wiped down daily, they will not be as difficult to clean. These can be soaked in warm soapy water if necessary. For gas ranges, wipe down the area underneath the grates.
Empty scrap traysAfter cooking on a griddle, use a scraper to scrape off excess food products. Be sure to do this throughout the day. Not only will these keep your griddle surface clean, but it will also prevent taste contamination between foods. At the end of the shift, or the end of the day, pour water on your griddle and heat it to 150ºF or 175ºF and wipe down the area with a thick clean cloth.
Clean the oven interiorIf the range comes with an oven base, that oven needs to be cleaned at least once a month; more frequently if there is a spillover. If it is a porcelain enamel interior, use a standard oven cleaner. For metal interiors, use a mild detergent and soft cloth.
Monitor Flame and Electric Elements to Ensure Proper Heating
- If the flame is jumpy, turn off the burner, and adjust the screw that secures the flame shutter. Check it again, and make any tweaks necessary.
- Make a schedule for cleaning, calibrating commercial ovens, checking commercial refrigerator temperatures, descaling dish machines and any other type of commercial equipment upkeep.
- If the flame is to yellow or white, open the shutter just a tiny bit to ensure proper air flow. Once you have the flame where you want it, tighten the screw around the shutter.
- If the pilot doesn’t stay lit, then the port is clogged. It should be cleaned out with the range unplugged.
- Garland Service Agents
- Southbend Service Agents
- Star Manufacturing Service Agents
- Town Food Equipment Customer Service: 800-221-5032
- Vulcan-Hart Service Agents
- Wolf Range Service Agents
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