Chef cooking on commercial range

Properly Cleaning Your Commercial Range

If you want to maintain a hygienic and safe kitchen, properly cleaning your commercial range is vital. A clean range is a good range. It needs to be maintained every day. Without proper care, the lifespan of your commercial range can be compromised. Ignoring this task will result in the accumulation of filth and increased health risks for your customers.

Here are some tips in order to ensure proper maintenance.

Disclaimer: Be sure to disconnect the gas and power prior to disassembling any parts. Use utility gloves as well for hand protection.

Clean Your Range Daily

It’s that simple. You’re using your range every day, so you should clean your range daily. If not, there will be a substantial build-up of oil and grease around the burners, hinges, and knobs. This will reduce your commercial range’s efficiency. Here’s a quick range cleaning guide to simplify the process:

  1. Pull out the range’s crumb trays and remove the used foil. Wipe everything down with a wet cloth
  2. Remove bits of food around the range
  3. Wipe down all ledges, including backsplashes, doors, knobs, and handles with a wet, soapy cloth
  4. Wipe grates with a wet cloth. Use a wire brush to remove any remaining food particles
  5. Wipe down the oven as well using a warm, soapy cloth

Clean While It’s Warm

You may be inclined to clean your cooking equipment once it’s had a chance to cool down. But it’s actually more efficient to clean while it’s warm. The residual warmth will help loosen up oil and grease much easier, making the cleaning process much less of a hassle. If the range has a chance to cool, the oil will harden, making it more of a hassle to clean.

Don’t Use Abrasive Cleaners

You want to keep your commercial range in great condition so that it lasts long. Abrasive cleaners can have a detrimental impact on this. Try to avoid them as much as possible. This includes any cleaners that contain ammonia, borate, or sodium hydroxide. These cleaners tend to leave visible damage to the metal, and can also cause scratching. Scratches aren’t simply a cosmetic problem, though. They can cause corrosion, and can also pool bacteria. Try to use safer, natural disinfectants like vinegar.

Soak And Scrub

It’s a good idea to soak a few of the range parts while you’re scrubbing the surface of your range. This will not only cut down on your cleaning time, but this allows the grease to soften in the soapy water. Make sure you use a scraper brush to remove excess food off the range.

If you’re using cast iron grates, don’t forget to season them. Otherwise, they will rust.

After you let the parts soak, scrub all areas of the range with a cloth and cleaner. Then, rinse off the soaked items and scrub once more. Once they start drying, take a degreaser to the drip trays and clean up all the sludge and crumbs.

Making sure you take proper care of your commercial range will help keep it safe and functional for many years to come!