Please help I wanna start doing burgers at my Boba shop and wanna know what’s the best burger patty or what supplier to use or if I should try patties from sams club or smart n final.
Hi, so what reason does anyone actually have to make a commercial griddle shiny the next day? Answer is absolutely nothing besides aesthetics over night and 15 minutes into its usage it looks the same? Not to mention it actually does more harm than good. The only reason to clean a com griddle surface if there are items that are sticking, besides that chemicals and griddle bricks are dangerous and have caused more unnecessary burns of any kitchen endeavor. The waste is just rampant, labor and wasted chemicals or vinegar lemon juice etc to make them shiny. You would never do any of the above in between every griddled item so why do it at the end of the night? Every griddle is made of some compound that is porous and oils tend to bond to fill in the gaps and keep the griddle non-stick for egg users etc. Over cleaning removes those bonds. Another thing to mention is that carbon and grease bonds as well making another surface of char on top of that griddle, layer after layer, as long as the griddle is clean from previous debris via a good scraper and a rag ( i recommend a water rinse but it will cool griddle ) no previous flavors or color should be imparted. High heat griddles also clean themselves and basically chip off char layers, if this is in mid cooking, not great but griddles react to loss of heat. Slow times will make a griddle much hotter if its heat isn't being dispersed into our food. The only recommendation to clean a griddle is to crank the heat for 15 minutes if your griddle doesn't get hot enough use some sheet pans during closing to cover it, then use a scraper to remove debris. with a water rinse. This should keep it non stick. If i haven't made it clear a sharp scraper & unbent 1 is your best friend.
That is one of the MOST disgusting ways i have ever seen a flat top bricked. Never use chemicals, always go with the grain in bricking, never against it. Yes Grills have grains just like wood. Then you need to remove all debris from the grill brick before steaming it clean, or it causes a sticky residue that goes into your customers next meal Then when buffing the grill you don't use another chemical to final clean. That is just GROSS & i feel sorry for your customers to eat chemicals for dinner.
Ok question... my friend owns one about the same size as the video. He doesnt clean it as often because he says the grease left on there gives it flavor. Same with a normal grill.... i say its bs and not worth keeping dirty. What do yall think? Ive heard that from other people.
Great job Carlos, I tip my hat before you. However, it would have been nice and really educating for us the watchers if you or someone else filming the video would've: 1.- Show the pouch of chemical you used at the beginning. 2.- Explain what was the greenish liquid that looked like lemonade you poured out of a jug on top of the griddle and 3.- Show us what was that last can of spray at the end
That is a very good video but I guess no one noticed that if you work with chemicals you have to move all your food out of the way all them fumes and chemicals are in the air and now on the food great video poor food sanitation
Rule 1. Remove all open food in range of the splashes and dust from the cleaning. It’s just common sense, Disappointing that this chef can not see the risks here.
I like my women like I like my flat tops when I clean them. Turned to high heat and sizzle away. Thank God grills don't take batteries or I'd be in the poor house...
well done. I like it when I work after someone who cleans their station well. I wish my job had more people who take pride in their work and their cleaning like this guy.
Any pravayer will have them. I.E. sysco, us foods, pfg, restaurant depot. You can also get them online at Amazon, webstraunt, and any other restaurant website. I personally like to use Restaurant Equipers (equipers.com) they have the best prices and great customer service.
Just acquired a small restaurant have been trying for 2 days to clean and season a castle stainless steel commercial griddle nothing seems to work everything sticks. We've tried olive oil, crisco, vegetable oil, coconut. try to maintain a temp of 350 - 400 when cooking nothing. Are we seasoning this wrong is there a special way to season it? how hot do you let the griddle get when seasoning? Any help would be greatly appreciated. Do you have a video explaining how long it take to fully season a griddle? thanks
.....I hate to be "that guy".. but i can get a flat top just as clean with no chemicals and a third of that time... I mean thats something I would do if I was preparing the flat top to be sold.. but you dont want to put that coat on there everyday lol the first people to come in are literally eating all that crap he just sprayed on there.. and even though the grill cleaners are all "food service" chemicals its not good to eat xD
We use vinegar and the brick but the bastards run out of it and too lazy to order in time so im looking for alternate ways cause without brick it took me 2 hours beside service... pure cancer.
hey brother , never place the fucking food on the side while you cleaning !!! it going to contaminate all the stuff !! Be a good chef you must know how to handle everything with safety , otherwise you are going to fuck yourself
You don't need any chemical. Just the carbon block scrubbing, squarely - never scrub circle wise - and oil. Cut the chemical step altogether. Use liquid oil instead. Faster, cheaper, no fumes, safer! Use a squeegee for large grills. Start by scrubbing the corners and edges with a small piece of carbon block saved from previous cleans. The rest is OK, although I would turn off the grill before starting. It should remain hot enough for the cleaning operation, which takes 5 minutes and 1 person, not 10 and 2 people.
I don't even use the brick and I also let the chemical shit for about 10 mins. then I use the scraper to clean the top and move the chemical around let sit for another 5mins. then rinse with water after use lemon juice to polish off the top.
Was that lemon juice he poured into that pitcher? I use vinegar to neutralize the chemical cleaner that I use, so I was wondering if lemon juice does the same.
@awesomeguynamedjon What logic is that? Are you saying that only the best chefs can make good food? Are you saying that chefs don't clean flat top grills? Your assumptions don't make sense at all
@awesomeguynamedjon you are correct that most chefs take a role of management..I can only speak on my own knowledge.. I do not work in the food industry but I do enjoy a good meal.. My best friend is a masterchef and yes he has the Credentials to prove it .. all I can speak on is his way of doing things He leads by example period he never ask someone to do something he would not do himself.. I have been in the kitchen with him and his crew the respects him and he gives respect even to the dishwasher he believes in a team effort.. we all should in life support and treat people the way you would want to be treated.. thanks for replying to my original statement peace and grace to you ✌️
Helpful tips. I can't stand it when I start cooking at a place that has caked on carbon and oils. Any advice on how to remove the really caked on stuff from previous neglect?
Unnecessary piece of equipment. Run a profitable business, goal #1. Find tools that can do the job that cost $2.00 vs $22.00. Might not seem like a big difference if you just have one establishment, but can add up if you have several establishments that go through 10 squeegee's/year. Thanks for the input, though!
We work like hell regardless you goofy bastard... *and it's especially if they don't have a green card.* What's this *ain't got no green card* shit? Carlos could have wrote that better.😂😂
In what purpose would you be using aluminum foil to clean the plancha? Anything steel related with sharp edges, will scratch your grill. That's why the best thing to use to clean your grill is a stainless still brissel pad that has ROUNDED edges... and will not scratch stainless steel.
