When I worked for Perkins Cake and Steak back in the 70's, that's how we did the grills every night. Slightly different method/tools, but the same result. :)
Thanks for the reminder, it was oddly comforting. I cooked in a chain breakfast restaurant for years, but I couldn't support a family on the wages. It's been sixteen years, and I pay the bills with an o.k. job, but nothing was as gratifying as cleaning my grill and pans at the end of the day.
Bittyboo52. It depends on what the cooking surface of your griddle is. His is stainless, which doesn't develop a layer of "seasoning". If you buy a griddle with a mild steel or cast iron cooking surface, then it will season, and your correct, a commercial cleanser would strip off your seasoning.
That look of a completely clean griddle, looking nearly brand-new in a completely cleaned kitchen after a long, crazy, sweaty day of hard work behind the grill, the griddle, etc... I still think of how comforting this feels, and I haven't been in the industry since the early 1990's, but this one thing is the one thing that I go back to in my minds eye. #ShortOrderStories
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
@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 ✌️
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.
god Dang!. you can pass that as new now!. Carlos got skills. good job. now I need the names of all the thing he use seen if I can come close to what he did!
If you watch the video from a laptop/PC it has descriptions to all of the steps here. The grill cleaner he uses is a high temp grill cleaner. Everything else is pretty self-explanatory.
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.
-people who eat pig stomachs don't really care what they swallow or they'd never eat pigs in the first place. Might as well eat dogs since pigs are smarter, just as social, love life, love their young, have incredible capacity to learn any and everything dogs do, and are brutalized by the pork/bacon industry....BRUTALIZED..
MyLaura33 you mean to tell me that you have never eaten sausage (casing is intestines)hot dogs,bologna are made of left overs of the left overs. if by these people you mean the entire human species, you are correct we are gross. some eat unpleasant items to others, some are just unpleasant and comment their ignorance.
Musicians Kitchen The high temp grill cleaner you are referring to being sprinkled over the bacon, although never coming in contact with any food, is technically a food grade product. Making it safe to be around ready to eat food and not a threat to ones health. Yes, it would not taste good! But nonetheless... still safe.
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.
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.
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
going in a circle will cause sticking for opening shift go in on direction only and use a grill squeegee .work smarter not harder also water and ice will cause crack or warping of grill
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.
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?
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.
Do you clean it while the plate is hot or let it get hot and then turn off? And what liquid did he put on it before ANd after? I totally cleaned this the wrong way and now has rusty marks on it. Can I restore it using this process? I have that brick looking thing.
Lily Rose safe temp is around 140-170 for griddle surface, sometimes the steam and other liquids may splash up on your hands,arms if not wearing sleeves or protective kitchen gloves. The liquid solution could be something similar to scotch Brite. Simple vegetable or canola oil is best to use for this method if performed daily. It certainly takes more effort but the outcome is very effective. Chemical cleaners that are safe for kitchenware that makes food contact like scotch Brite is more often used for weekly 'deep' cleaning of all kitchen appliances/equipment. Typically to avoid and reduce likelihood of any food contamination mistakes like we see here.. If inspection was coming up or say the griddle was not well taken care of for some reason and needs to be restored safe to use chemical cleaners could be used Normally I'd just go with the warm water first to clean up food residue then after scraping all that off, switch to the oil and brick scrub method. Rinse and repeat, no chemicals needed!
Yes, you will want to clean the grill when it is still hot for a few reasons. First, you want the oil to get nice and hot before you brick the grill so you can pull off everything stuck to the grill and then easily remove all of the carbon left behind from the brick. Also, the grill cleaner we use is a specific HIGH TEMP grill cleaner. Meaning it won't activate unless it reaches a specific temperature. It essentially needs to be at least at 212 so its starts to boil. After it starts to boil on your flat top you can kill the heat and start scrubbing it in. Then you can proceed to start doing some deep cleaning and hit the sides and edges in the well and whatnot. Then just rinse and polish it up with the lemon juice.
They make specific rust agents that remove rust. Outside of that you will need to get a paint chipper and just go to town. I have brought grills/ovens completely back to life after being completely caked on with rust with just a couple hard days of serious elbow grease and a lot of soaking in product. You could probably find some pretty serious chemicals with a simple google search. Obviously, just make sure to give it a serious wash/cleaning up before any food contact!
My apologies I didn't respond to you earlier. The process is oil, brick, scrape, apply high temp grill cleaner, rinse with water, polish with lemon juice/water.
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.
Every night after closing and during the day if you get really busy and it gets real dirty you need to stop and clean it nobody wants crappy dirty food served to them...
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.
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.
+Spoderman Swag what would you say is best i clean my plack with some sort of acid spray bottle and than finish with elbow grease and vinegar lol but i would like your opinion plus i need a mask that acid shit is ruff
Just use Scotch Brite Quick Clean High Tenperature Activated Flat Grill Cleaner, at my local restaurant supply store, they sell bags individually for $1.00 each or 100 packs for $75
No, we're cooking burgers. They give off enough fat that prevent them from sticking too bad. Also, we kind of want them to stick/SEAR pretty good, so we have a pretty good spatula that gets in between that grill/sear barrier.
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 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.
fetusflipper Scotch Brite quick clean high temperature activated flat grill cleaner is food safe, non toxic, does not leave residue like regular non food safe degreaser, and does not put degreaser fumes into the grill, hood filters, exhaust fan, or hood ducting like a degreaser would. A degreaser will break down grease but will release it back into the air to clog the hood fan and filters, the Scotch Brite uses alkaline to dissolve the grease and keep it liquid to drain into the oil tray
.....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
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.
If you have an open kitchen like ours, you need everything looking brand new all of the time. Lemon juice and water, would not produce that result. That's lazy! Don't be lazy!
Try burning cheese, fat, potatoes, and other foods on a burning hot pan and try to clean it with lemon juice and water, let me know how that goes, it won’t go well
Thanks for the video guys, but how about some explanation? Who knows what the different substances you're putting on the surface are, unless you already know how to do this, in which case, why are you watching this?
I've seen mixecan poor lemon or vinegar and water no scrubbing cleaner than this .... I work in NYC restaurant I always heated cleaning the grill ..,... love to NYC
wow I hope that bacon and stuff they will never serve again to the customers, its not all about cleaning has to follow the health and safety rules too.
Won’t keep it from rusting or oxidizing, look up chemophobia, I think you are suffering from it. Product in bag is 3m quick clean heat activated grill cleaner, which is food safe,
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...
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.
