Commercial grill cleaning
We are today covering an area that some new restaurant owners are wondering about, and trying to learn new techniques. Or you just might be an old restaurant owner who enjoys learning new methods This article will go over grill cleaning techniques and how to properly deep clean them for health inspections, and stay in the blue area, and not the red area with Health Inspectors.
36" gas countertop radiant Charbroiler!
The item of focus today is The 36" gas countertop radiant Charbroiler. Lets go over some of the features first, then outline the cleaning of this unit, then go over some common health inspection violations associated with this type of grill and how to deal with it. This is a life saver for new restaurant owners, and a chance to learn before it cost you.
This units features are amazing. It houses 3 independently operated burners. Its perfect for multitasking your cooking duties and maximizing your cooking orders. It’s a very sturdy unit that is built to last and pass the rigors of cooking in a commercial kitchen. With its convenient size it is a perfect unit for fitting in tight spaces and maximizing the amount of equipment you can store in your restaurant. Upon arrival, the unit is manufactured to be able to connect to a gas connection. It also is equipped with a propane connector, if that is the route a restaurant owner chooses to take.
To prevent over running of grease and oils, the unit carries a pretty nice cast iron gate. The burners are at 40,000 BTU U-Shaped. The cast iron frame allows cookers to even broil any food that touches its surface. It also holds a pan that catches all greases which can be used as seasoning for certain dishes. Some Chefs enjoy food art creation while cooking, and this ubit is perfect for creating such masterpieces.
Cleaning Grill burner grill trays
This blog highlights the restaurant cleaning industry, and standards in health inspection cleaning services