How to Clean Commercial Ranges

A commercial range is used for cooking hundreds of meals in a single day. The way to keep it functioning properly is with routine cleaning and maintenance. During the day, any spills should be cleaned up as they occur. A commercial range should be cleaned every night before closing down.

• 1

  Turn the range off for the night and wait until all the components are cool to the touch. Use a metal spatula to gently pull up and remove any stuck-on or burned food from the surfaces.

• 2

  Remove all drawers, trays or chutes that collect grease and crumbs as well as the grids and burners from the top of the range. Soak the pieces in a solution of grease solvent and water. Scrub them and rinse with fresh water. Dry the pieces thoroughly before putting them back on the range.

• 3

  Scrub under the burners, rings, plates or lids on the range top.

• 4

  Push a stiff wire through the opening of the burner ports to remove any grease or food trapped inside. Twist the wire as you insert it in the opening and the pieces should become trapped on the wire.

• 5

  Use a sponge to clean the exterior stainless steel surface with a mixture of soap and water. Dry the surface thoroughly with a towel. Apply a thin coat of valve grease to the burner valve handles as needed to keep them turning smoothly.