How to thoroughly clean your commercial range
No one likes being tasked with the job of cleaning the stove, but for commercial kitchens it's an essential practice that protects the health of diners and the livelihood of your business.
Because a commercial kitchen is, by its nature, a fast-paced environment, the opportunity for spills is high. While a quick wipe-down might do for the interim, it's important that you take the time for a thorough cleaning at the end of the night to prevent to occurrence of bacteria and other germs that could get into your food.
Here are a few tips on how to keep your commercial range clean for every service:
1. First, determine whether your stove is gas or electric. If you have an electric unit, you may want to unplug the unit before you begin. If not, be careful to avoid wetting the electrical components with water or cleansers.
2. Remove all burners, drip trays, knobs and other removable pieces and place them in a sink filled with water and dish detergent to soak.
3. Use a kitchen cleanser to scrub your range top with the help of a steel wool scrubber or abrasive sponge. Be careful not to damage the finish.
4. Scrub and dry all soaked items before replacing them - this is especially important if you're working with an electric unit.
Practice regular cleaning at the end of each night to ensure a safe service on the following day.