For domestic and commercial cooking facilities, cleaning a commercial range is a necessary part of regular kitchen maintenance. Though it may not be as prominent in its cleaning requirements as other restaurant equipment, a commercial range can get filthy fast.

Set a daily cleaning schedule

 To keep a commercial range adequately maintained, cooking equipment should be cleaned on the daily. When possible, wipe up spills, keep crumbs and residue off the commercial range, and always perform a light clean before leaving. By doing a daily clean, bacterial growth can be kept to a minimum and the corrosion of any metal can be mitigated.

Use non-abrasive materials

 When completing a light clean, always use a non-abrasive pad. Choosing to use a steel wool or scouring pad is way too abrasive for a commercial range. If something has been carbonized on the metal of a commercial range, the best approach is to use a non-abrasive cleaner and a cloth to remove it.

 With regards to the best cleaners to use when maintaining a commercial range, do not use caustic, alkaline, or abrasive chemicals. By doing so, you risk pits and scratches across the surface, and causing permanent damage. This may not seem like much but as the prominence of these imperfections increases over time, bacteria and corrosion will begin to accumulate. No matter what you choose, never go with a caustic, alkaline, or abrasive chemical cleaner.

Let it look discolored

 Any commercial range will inevitably end up permanently discolored and slightly darkened. Though we may try, a commercial range can’t be kept ‘like new’ forever. Spills and other accidents happen, and as time passes, heat and residue will slowly leave their marks.

Cleaning grease is a big task

 Arguably the biggest job when cleaning and maintaining a commercial range is eliminating grease. To get started, grease cleans better when it is warmed. After a range has been turned off and once it is safe to touch, this is the perfect time to get started on cleaning the grease.

Be sure to empty to grease tray below the cooktop on a regular basis to ensure nothing builds up. This can easily create a fire hazard and/or could possibly start to smoke while in use. After a commercial range is done for the day, let it cool down and then remove and rinse the tray while, once again, avoiding abrasive cleaners in the process.

Re-seasoning cast iron grates

 Cast iron grates require a re-seasoning a minimum of once per year. In time, the grate may begin to flake or rust might become evident. If this is the case, you know it’s time to clean. Boiling or scrubbing the outer layer is the recommended process. Then, applying a coating of cooking oil and setting the burners on at low temperature should produce a non-stick surface to last for months under normal usage.

 Thankfully, cleaning a commercial range is not as exhausting as it may appear. For the best results, setting a monthly schedule for routine cleanings can help ensure everything is kept in proper working order. Prior to cleaning a commercial range, remember to consult any cleaning and maintenance instruction that came from the manufacturer.

 To learn more about how to clean a commercial range and for the best cleaning products on the market, visit Genesis Supplies. Partnering with some of the finest vendors in Canada, shop for the right cleaning products to help promote a professional, safe, and clean work environment.