Outdoor flat top grill is also called an iron. It is a large and flat metal surface that can be used to cook everything from bacon, eggs and sandwiches, hamburgers, steaks, chicken and fish. Because they can be used to cook so many different types of foods, commercial areas are used most of the day in a restaurant. Keep commercial grills clean so they work well and meet the health and hygiene standards required by the food service industry.
Turn off the grill; also let it cool for a few minutes. Empty the grease trap in a container intended for grease removal while you wait. Scrape the surface of the grill with a metal spatula or spatula to remove freshly prepared food and debris. Wipe the residue with a damp cloth, taking care not to touch the hot surface of the grill with your hand.
Consult the grill manufacturer’s instructions to determine the best way to clean the remaining dirt. Some grills can be cleaned with abrasive products or grate bricks; other new grills should be cleaned with a brush. Some should not be cleaned with abrasive products, as they may scratch, but you need special iron cleaner or soapy water. Wipe the surface of the grill clean with a dry, absorbent cloth.