You only need water and ice on a high temp and a rubber glove to protect from the steam. NEVER put degreaser anywhere near where food is cooked! Hella toxic!
Solid content. I wish I saw this video 15 years ago. Personally, I like white vinegar instead of lemon juice. Lemon juice had sugars that could cause browning. Also, depending on the temp you run your grill, olive oil will burn and cause more carbon build up to clean the next day. Most fry oils are higher temp smoke point. A bit of grapeseed or flaxseed oil is the best.
@@RollerdinoGaming right with other oils doing the same thing, it’s a bit wasteful to take one of the nicer oils, olive oil, just to quite literally burn it up
This is the only way tutorials should be filmed. No unnecessary advertising, no hour long intro, just showing the process, explanations what to do and that's it! Perfect, thank you for this, despite the fact I don't own such a device.
Do I have a flattop grill? -No Will I encounter cleaning a fltop grill? -No do I see myself cleaning a flattop grill in the future? -No Did I watch the whole video? *-Yes*
I used dill pickle brine on the hot grill and finished off with grill screens and fryer oil but everybody had their favorite technique. A satisfying end to a busy night.
It's because we've all watched kitchen nightmares at some point. The algorithm actually works it's not that hard to see why it would recommend videos like this.
I’ll tell u this bro it ain’t broken. I used to be a manager when I was 20. We just say that instead of saying oh the machine is down and doing a clean up cycle. So we don’t waste time explaining
FYI never use ice or ice water! For tough burned on surface or to refinish scratched surface use veg oil and a special fine grain griddle brick. Produces a super smooth griddle!
It's been six, going on seven years since I last used this stuff and I can *still* smell it clear as day. Thanks for the acrid, yet somehow fond and familiar, memories of what were simultaneously some of the best and worst years of my life.
Yeah, I remember whilst I was working as a kitchen aid, the chefs would make the tiny kitchen into a literal gas chamber after pouring the chemicals onto the grill
Do you know what was in spray bottle? I only have a 14" commercial tabletop griddle, when I was cook at dog track years ago we used soda water and ice, then a scraper Lol. Any ideas? Ty
We used to use these wiry metal scouring balls. I think they were made of copper (?) and they sort of resembled one of those poof balls you use with body wash in the shower. Squirt some vinegar on the grill, scrape it with the scraper to get the big stuff, squirt again and finish with the scouring thing and a final rinse. The grill would come out pretty much spotless without much effort...usually,.
I used to run a sautee side of the line at a 5 star hotel before I became a chef. I used to get mad when the am shift would leave it spotless/dry. It's much like cast iron skillets; etc ...You need to have some oil on it otherwise nearly everything sticks to it for a day and makes life hell.
@@homelessrobot smart guy. Had been doing the same thing. Had been carrying my own bottle of coconut oil and use it as a finisher after cleaning the grill. I remembered my manager said that the reason why I have such a flexible schedule because I'm the only guy that can clean the grill perfectly lol.
But in all seriousness i used to work at a bar and grill at 17 and i had to do this everyday. Im now 25 and thanks for bringing a good memory back to me. Kudos and thank you for your time creating and editing the vid for our viewing pleasure.
Same I was a kitchen closer and did this every night. I used to use orange hi-c, clean off, then water, clean off. It would be so clean. Morning shift could never figure it out lol
I can see it. Worked at mcdonalds for a cpl years, cleaning thr grill with the liquid chemical packets given to us was satisying but you'd get light headed and feel like shit after breathing in the fumes for 10mins or longer depending on how long it took to clean
its been a minute since my ServSafe certification but i'm pretty sure it's a bad idea to mix chemicals 3 feet away from where food is being prepped on the same table
I work as a cook and its so goddamn satisfying to clean the grill at the end of the day and watch it go from dark yellow and black, spray some ranger on then scrape and pour white vinegar (instead of lemon juice) on and watch it bubble up and eat it away and turn it in to black goopy sludge that you can easily scrape away and dispose of. Came to this video just to watch someone else do it because its so satisfying
this is a great video for people to learn about how lemon or vinegar breaks down charred food in a pan too, its basically deglazing at a collossal level lol!😂
One of my favorite things when I worked at Wendy's years ago. They were the only restaurant in the area using a flat top. Cleaning that thing at the end of the night was unbelievably satisfying
I work at king taco and it's just a lot of elbow grease cleaning with oil and scotchbrote pad and sponge. Idk if that's the proper way to clean it but that's they way they want me to do it.
2024. Watching this for maybe the fifth or even seventh time. Thank you for the edutainment - from during lockdown until not even. :-) Edit: 17 million views as a today, 11 June 2024! Well done! :-)
Yes, I'm one of the comments who has a flat top grill. edit: a year after i commented this, let's all pray for my flat top grill, whose life span was 6 years. tbh, i expected this since i got it second hand. But nonetheless, I cooked some pretty tasty burgers there.
Gets interview at chipotle Manager: why should we hire you? Me: I already know how to clean your grill. Manager: *looks up intensely* “you are the chosen one”
First thing I thought about when seeing the grill. I feel like asking my manager if I can do so. We always have a lot of lemon juice to clean other things and use for food
Back when I worked at McDonald like 25 years ago we cleaned ours similarly, though used pickle juice instead of lemon juice. We always had plenty of pickle juice left from the bags of pickle slices.
I was looking for cleaning methods for a Blackstone, this video showed up. I'd never put water on a real hot Blackstone, guaranteed to warp. This method is great for restaurant type griddles.
Really appreciate this. I work at a fast-food chain as the only cook currently and, having just been employed two weeks ago, I'm being insisted of to clean a grill that no other cook ever maintained and it has to look immaculate. Was incredibly pissed, but challenge is worth it to build endurance.
Iced water, ice cubes in water if possible, do it for u without the chemicals. If u dont hv the chemicals or doesnt wanna use it. For lemon juice u can also use vinegar. But is not needed. Hot grill and iced water do it
If youre the only cook you can basically tell them to feck off. Ive been there, nobody wants to do that job. If you can see where the standards of the last cook were, just mildly exceed them and youll look amazing. Theyll tell you any old bullshit, but if you leave then that manager is the one bricking the grill. If you have a job nobody wants, youre not expendable. Especially if you do actually have aspergers, dont let them take advantage of that to work you like a mule for minimum wage.
You should take on the challenge of educating yourself about labor law and unions. The iww has a lot of organizer manuals and stuff that can be found online. Even in audiobook format. Staughton lynd also writes books worth checking out.
When I worked in food service, we had an almost identical flat top that we cleaned by taking a scoop of oil from the deep fryer nearby, pouring it on the flat top, then rubbing it down with this charcoal brick. Scrape off the charcoal slurry, then wipe it with paper towels until they stop picking up the black stuff.
Back in the 70's when I worked at a place that had a grill like this, they gave us the cleaning bricks only. Took forever and a mess to clean up. I usually work the closing shift as I was a teenager. I worked a Saturday and day crew showed me a secret. Turn on to high and get hot. Turn off and throw on ice cubes. Worked great everytime. Quick and easy to clean up. Touched up any spots with Brillo if needed. No chemicals.
Dang when I was a short order cook back in the 70s I was taught that while the hot top was still hot just pour a cup of club soda on it and clean no waiting still use it today, although I have long ago stopped being a short order cook. No spray bottles just a simple stupid glass of it. Still love a flat top to this day.
Just in case anyone wants to know why add oil at the end? Ill tell you why, I was taught this during my restaurant internship. Metal, when it goes under heated environments especially, always breathes, making it expand overtime, and contract overtime. Oil acts as a lubricant to fill in the empty pores so that you can cook on the grittle easier later, without wearing out the metal top and sticking food to it when being used in the long run. If you don't oil the grittle at the end, what happens is the metal has an easier chance to break, and beforehand during cooking youll have food begin to stick to the metal surface, preventing you from getting higher quality food and risk of breaking the metal top. That's as much as I remember up to now but generally its important to oil it everyday to keep it moist, lubricated and appreciated for its use. If you don't love your tools, your tools won't love you back. ;)
I've mostly only ever worked in places where we turn off the burners, pour a packet of cleaner on the flattop, move it around, then hit it with watered down lemon juice and again with ice then water. Took all of 5-10 minutes to get it looking like new every time. I'd assume a new hire was trying to milk the clock if I saw them cleaning like this.
