The most important thing a chef does is prepare quality food for their loyal customers. Not only does the food have to be delicious, but this means that the food must also be safe to consume as well. The most common ways a chef can make sure that their food is safe to eat is by making sure the kitchen staff washes their hands and by making sure the food is fresh.
However, another important way to ensure your kitchen staff is serving consumable food is by making sure your cooking equipment, like your griddle, is thoroughly cleaned.
When cooking on your griddle, it is common for fats, juices, and crumbs to be left behind on either the surface of your griddle or the collection pans. If this debris is not cleaned off, it will start to compound into a disgusting thick layer grease. Not only is it unhealthy for people to consume this grease, but this gummy layer will eventually harden, making it extremely difficult to remove from the griddle. Also, with this thick layer of grease, your griddle will not evenly transfer heat. Consequently, there is a high chance that your food will not be fully cooked, which ultimately puts your customers at risk.
When using a commercial griddle, it is important to properly and thoroughly clean it to avoid these potential safety risks. Not sure on what is the proper way? Read our tips below on how to clean your commercial griddle.
