How to Use and Clean a Commercial Griddle – A Cleaning Guide

Foodservice operators depend on griddles due to their versatility in the kitchen. They can be used from opening at breakfast through the dinner rush. Griddles are used to crisp and brown, to sear, and to warm or toast. To ensure the commercial griddle is operating at its full potential, it is essential to follow proper cleaning procedures. Griddles have three main plate options: steel, chrome, and composite. Each has its benefits and disadvantages, requiring a different cleaning process. Knowing the differences between all three options will help operators ensure proper performance of the griddle and help ensure the longest lifespan for their griddle.

Among the various options available, the solid steel plate is by far the most common choice for commercial griddle plates. This popularity is largely due to its economical nature and notable durability. Steel plates are especially favored in busy kitchens due to their resilience against heavy daily use, although they do have some drawbacks. For instance, they tend to emit more heat into the kitchen environment, which can be uncomfortable for kitchen staff during peak hours. Moreover, despite its durability, a steel plate can become less visually appealing after the first use when compared to other options like chrome plates. However, one significant consideration is that the cleaning process for steel requires more labor and care. Operators may need to utilize a griddle brick or specialized detergent to achieve the best results.

1. At the end of service, allow griddle to cool down to 300°F-350°F and apply room temperature water.
2. Use a griddle scraper to remove debris from the surface.
3. Season the plate by applying oil, and use a griddle brick on the surface. Rub with the grain of the metal while the griddle is still warm.
4. Another viable method is to use a griddle specified detergent on the plate surface, but be sure the detergent is thoroughly removed by flushing the cooking surface with room temperature water.
5. For hard to reach places, a putty knife may also be used to remove debris.

This option is very aesthetically pleasing and is great for open kitchens when the cooking line is visible to end consumers. Chrome is very durable with proper use and will emit the least amount of heat into the kitchen. There is limited food flavor transfer and limited food sticking, however, this commercial griddle plate choice tends to be the most expensive compared to other plate types. Chrome plates are fairly easy to clean in comparison, but they do require special tools such as food-safe polish, a special razor bladed scraper and a Palmetto brush.

1. At the end of service, allow griddle to cool down to 300°F-350°F and scrape the griddle of debris with the “special razor scraper”.
2. Add room temperature water and scrub with a Palmetto brush to remove remaining debris and scrape into the grease trough.
3. Cover the plate with a non-abrasive, food-safe polish and wipe with a clean, dry cloth.
4. Use a clean damp cloth to ensure all polish has been removed.

Some manufacturers have now also introduced plate technology that offers the fastest recovery times and 5x the heat transfer rate. This is called a composite plate. This feature not only helps in reducing energy costs, but also supports more uniform cooking, improving food quality and customer satisfaction. While composite plates are positioned in the market at a price point between steel and chrome griddles, the benefits they offer in terms of energy savings and reduced cooking times make them an economically viable choice for many establishments.

1. At the end of service, allow griddle to cool down to 300°F-350°F.
2. Scrape the griddle with a standard griddle scraper to remove all debris.
3. Mix room temperature water with a mild detergent and coat the top surface of the griddle.
4. Use a non-abrasive scrubby pad to clean the surface. Scrape all remaining residue into the grease trough.
5. Be sure the detergent is thoroughly removed by flushing with room temperature water and then squeegee clean.

It is important to clean the griddle cooking surface regularly with an appropriate griddle scraper during operation. Frequent cleaning helps maintain commercial grill efficiency and prevents unwanted flavors from lingering in the food. Moreover, to reduce the amount of time needed to clean the flat top at the end of service, wipe down the backsplash, inside and outside of the side splashes, and the front of the grill throughout service. Such proactive measures not only promote hygiene but also contribute to the longevity of the griddle. Be sure to empty the grease drawer as needed to prevent overflow and potential hazards. Routine “dressing” of the cooking surface with a light coat of oil is also recommended after each cleaning. This practice helps maintain the griddle’s non-stick properties and further eases the cleaning process. Lastly, it is essential to refrain from using ice to cool down your griddle since this may cause thermal shock and damage the cooking surface. Always use room temperature water to prevent thermal stress and ensure the durability of your commercial griddle.

Griddle cleaning is just part of cleaning a commercial kitchen, and developing a routine maintenance schedule for all of your kitchen cooking equipment is advised. While restaurant cleaning services exist, these tips will allow your kitchen staff to handle this task in-house.

Griddle cleaning and maintenance is important to do every day in your operation to keep your equipment looking and performing at its best. To get the optimal results from your griddle it is essential to keep it free of carbonized grease.  If a griddle is left uncleaned, carbonized grease on the surface can hinder the transfer of heat to the food, resulting in spotty browning and loss of cooking efficiency. Plus, it can affect the appearance and taste of the food.

In this video, you will learn how to properly clean the three different plate materials available on Vulcan’s VCCG Series griddle; steel, chrome or Vulcan’s exclusive Rapid Recovery® composite plate. Each plate requires unique steps specific to the finish of the cooking surface. For instance, while a griddle brick may work well on a steel plate, it is damaging to a chrome surface. With any griddle, it is also important to empty the grease drawer as needed throughout the day and regularly clean it at least once daily.

Following the specific griddle cleaning procedures for each plate material outlined in this video will ensure that your VCCG griddle looks better, lasts longer and performs better. For more information on how to clean and operate your VCCG Series griddle, refer to the operations manual.