Grills and griddles are essential in commercial kitchens. To maintain food quality, hygiene and safety, and ensure your vital piece of equipment runs efficiently, regular cleaning is a must.

Whether you’re routinely serving fry-up breakfasts for customers or flipping burger patties on the regular, you’ll be working your kitchen griddle or grill hard every day. Since running a successful commercial kitchen requires keeping your equipment in tip-top shape, a clean grill is key to good hygiene, food safety, and cooking smartly. 

In this guide for restaurant owners and kitchen supervisors, we’ll tell you how to clean a commercial kitchen grill, step by step. Plus, we’ll offer advice on routine maintenance to keep your flat-top grill or commercial griddle running smoothly for longer. Remember that proper care will ensure your hard-working equipment delivers delicious results every time. This consistent quality will keep your customers happy, day in and day out. 

Why Clean a Grill Regularly?

It goes without saying that cleaning your commercial grill isn’t just about keeping it looking spick and span. It’s vital for food quality and hygiene. When cooking, grease, food debris, and unsightly residue accumulates. This grease buildup not only affects the taste of food, but it can also cause heat to be unevenly distributed, making it harder to cook meals properly... And, let’s be real − no one wants a greasy, dirty grill affecting the taste of their meals, right?

More importantly, grease buildup can breed harmful bacteria, potentially compromising food safety. Left unchecked, it can also lead to rust and wear, shortening the lifespan of your equipment. Why fork out more money for a new machine, when you can ensure yours runs well for as long as possible? 

By keeping the grill clean, it will operate at its best, cooking food evenly and efficiently, saving on energy costs. Regular cleaning also prevents any greasy residue from flaking into your dishes, which could impact both the taste and presentation of your food.

In short, cleaning your commercial grill is a critical part of maintaining a safe, efficient kitchen and delivering high-quality, consistent meals to your clients.

Essential Cleaning Tools and Equipment for Grills

First up: To keep your commercial grill or griddle in good shape, you’ll need the right gear. 

Essential cleaning tools include:

• A grill scraper – for scraping away the big stuff.
• A scrub pad – to get to the nitty-gritty.
• A griddle brick – which works wonders for stubborn spots.
• A grease trough – to collect and get rid of excess grease during cleaning (don’t forget about this).

Depending on your grill type, you might need extra tools. Cast iron grills are harder to clean, for instance. Using a gas grill? Invest in a brush with stiff bristles to clean the grates, and heat-resistant pads or gloves to protect your hands when cleaning hot surfaces. 

A stainless steel griddle or chrome grill, on the other hand, will require gentler cleaning methods, so always use non-abrasive tools to avoid damaging the surface during cleaning. 

A degreaser or cleaning solution is also useful for breaking down grease, while protective gloves keep you safe from hot griddle burns and protect your skin against harsh cleaning agents. Keep everything handy, so you’re not scrambling halfway through.

How to Clean a Kitchen Grill in 6 Steps

Follow these six simple steps to ensure a thorough, safe clean:

Step 1: Turn Off, Cool Down

Before you start, make sure the grill’s off and has cooled completely. Check the manufacturer’s guidelines to confirm the safe temperature range for cleaning. Typically, it’s between 120°C and 150°C. For gas grills, don’t forget to disconnect the supply to prevent any accidents − safety is key. 

Step 2: Remove Excess Grease and Debris

Next, roll up your sleeves and get stuck in. Use a scraper to scrape off large chunks of food and grease, clearing the surface of any big pieces that might get in the way. To remove smaller debris, use a dry cloth. 

Step 3: Apply Your Cleaning Solution

Once the surface has been scraped and wiped clean, a commercial griddle cleaner or a baking soda solution works wonders for stubborn grease and grime. Let it sit for a few minutes. This will loosen up any residue and make scrubbing much easier. For heavier grease buildup, you may want to apply a stronger degreaser, following the product’s instructions carefully.

Step 4: Scrub the Surface Thoroughly

Once the cleaning solution has had time to work, grab a griddle brick or scrub pad and get scrubbing. Work in sections, using a circular motion, to ensure you cover every part of the cooking surface thoroughly. 

Note: avoid abrasive pads that could damage the surface.

Step 5: Clean the Grease Trough and Other Areas

Don’t forget the grease trough or any other nooks where grease may have stuck. Removing grease from these areas will help prevent clogs and ensure the grill continues to operate smoothly. Again, use a scraper or a damp cloth to clean these areas properly. 

Step 6: Rinse and Dry

Once all areas are cleaned, rinse off any remaining cleaning solution with warm water. Dry the grill thoroughly to prevent rust or any residue that could affect the cooking process. Once completely dry, reassemble any parts that were removed and you’re good to grill again.

Notes on Cleaning a Restaurant Flat Top Grill or Gas Grill

Cleaning a flat-top grill or gas grill requires a little more attention to detail. For flat-top grills, focus on cleaning the grease trough as it can collect a lot of gunk. For a gas grill, take care around the burners − don’t let any cleaning solution get inside, as too much moisture can cause issues with gas flow. Use a soft brush to clean the burner grates so they’re clear of any grease buildup. 

Pro tip: To avoid damaging sensitive components, always follow your manufacturer's guidelines. 

Routine Maintenance Tips for Keeping Your Grill in Top Condition

As mentioned, a well-maintained grill boosts kitchen efficiency, improves food quality and ensures a safe cooking environment. That’s why regularly maintaining your commercial griddle or grill should form part of your kitchen’s food safety management system. 

Below are some simple routines we suggest to form part of your cleaning schedule and keep your grill performing at its best:

Daily Maintenance

• Clean the cooking surface: Each day end, use a grill scraper to remove food debris and grease. Follow up with a grill brush or scrub pad to clean the surface thoroughly. Wipe down with a damp cloth and re-season the cooking surface with a thin layer of oil. Seasoning prevents rust and keeps the grill’s non-stick properties.
• Don’t neglect the grease traps: Empty and clean them daily to avoid overflow and fire hazards. Use hot water and a degreaser to remove any stuck-on food and oil.
• Inspect for wear and tear: As you do a quick clean, check the grill for any cracks or loose components. See to such issues early to prevent them from worsening.

Weekly Maintenance

• Deep clean the grill: Turn off and cool the grill, then disassemble any removable parts. Soak them in hot, soapy water, and scrub away any grime. Thoroughly clean the cooking surface and other parts with a heavy-duty grill cleaner, then rinse and dry before putting parts together again.
• Check gas lines: Inspect lines and connections for leaks by using a soapy water solution. Tighten any loose connections and replace damaged lines.
• Lubricate moving parts: Apply food-grade lubricant to knobs, valves, and any moving parts to ensure smooth operation.

Monthly Maintenance

• Inspect and clean burners for blockages or damage. Clean them with a wire brush and replace worn-out burners.
• Calibrate temperature controls: Temperature controls must be accurate for consistent cooking. If needed, consult the manual or hire a technician.
• Inspect electrical components: Check for wear or damage and replace faulty parts.

Common Mistakes to Avoid When Cleaning a Grill

As much as some might not want to admit it, even experienced cooks can make mistakes. When it comes to cleaning a flat-top griddle or grill, one common error is using harsh chemicals. These can leave a residue that affects food flavour and even damage the grill’s surface. Instead, opt for food-safe, degreasing solutions designed specifically for grills when you clean a griddle. 

Also, don’t underestimate the power of a little elbow grease. Avoid relying solely on chemicals. A good scrub with the right tools can help you clean a commercial grill properly and keep your kitchen compliant with hygiene standards.

Another issue? Neglecting the grease trough. A full grease trough is both a fire hazard and a breeding ground for bacteria, so be sure to empty and clean it regularly. 

When to Call on Professional Help

If the above step-by-step process sounds like a lot, you always have the option to call on the assistance of cleaning experts like us. In fact, you should consider professional inspection and maintenance of your griddle or flat-top grill every six months, at the least. This could form part of your kitchen’s regular deep clean – essential for safety and compliance for any commercial food business. 

Pros like us lessen the grunt work by getting stuck into hard-to-reach areas, following TR19 compliance safety protocols and cleaning at a time that suits you. 

Conclusion

And there you have it – now you know how to clean a commercial grill. With a little routine love and care, your grill or commercial griddle will keep firing up delicious, great-looking meals. Just remember, regular cleaning helps extend the lifespan of your equipment, improves cooking performance, and – most importantly − keeps everything safe and hygienic. Keep on top of it, and you’ll have a grill that’s always ready to function.

If, after cleaning it yourself, your griddle is still grimy – or even if you’d rather not get your hands dirty and just need a hand with a deep clean − give KDC Food Hygiene Ltd. a ring for a free quote. We’ll handle the messy matters so you can focus on doing what you do best – satisfying your customers’ appetites.

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