The commercial range is the most versatile piece of equipment in your kitchen. They come in various widths and various top configurations. They come with open burners, griddle tops, hot top, French tops and charbroiler tops. Each aspect of the range requires special care, and if they care if given, your range will last longer.
During the day, spills happen. Do your best to safely wipe up excess liquids from the range area. At the end of each shift, have your kitchen staff perform a more thorough cleaning process, but implementing some of the procedures below. Before thoroughly cleaning, be sure that the range is off and the top is cool.
Before you begin any cleaning or maintenance procedures, be sure to turn off your commercial range and allow everything to cool down, first.
There are several different top configurations for commercial ranges, and each top has to be cleaned in a particular manner in order to maintain its cooking efficiency.
Cleaning a French top.
Spot clean throughout the day to wipe up any spills and maintain heat transfer. At the end of the day, wipe the French top down with warm soapy water for a more thorough cleaning and to increase its longevity.
Cleaning a griddle top.
Clean the griddle top after with a grill brick at the end of each day, and degrease the griddle once a week. Also, re-season the griddle as needed.
Cleaning a hot top.
While the cooking surface is still slightly warm, wipe it down with a coarse cloth (like burlap), and scrape off any burnt-on food. If excessively dirty, the hot top should be removed and washed in a sink of warm, soapy water. After drying, the hot top should be wiped down with a light coat of oil to prevent rust.
Cleaning gas open burners.
At the end of each day, the burner grates need to be removed, cleaned and dried. Also, the burner ports (the part the flame comes through) should be cleaned with a wire brush. If any of the holes are clogged, the burner should be removed and cleaned more thoroughly to assure a proper flame. The flame should also be blue and steady. If it is jumpy, yellow or white, a port may be clogged or the gas-to-air mixture is wrong. Reference the owner’s manual to adjust this mixture.
Check flame on commercial gas ranges.
After cleaning the range at the end of a shift, turn on each burner one at a time and check the flame. What you should see is steady blue flame.
- 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.
Each commercial range manufacturer has a list of authorized service agents around the country. These service agents are the best people to contact if something goes wrong with your range. If the range is under warranty, the manufacturer will often cover some or all of the cost for the service call.
When contacting a service agent or considering handling repairs yourself, be sure to check the warranty information on your range to see what is covered. Oftentimes, warranties are voided if you attempt to make your own repairs.