GRIDDLES
SECTION IV Cleaning
A. Cleaning the Griddle
Surface
1.Good griddling requires clean equipment. To provide evenly cooked and perfectly browned foods, keep the griddle surface free of carbonized grease. Carbonized grease on griddle surface hinders the transfer of heat from the griddle surface to the food, resulting in spotty browning, loss of coo- king efficiency, and worst of all, carbonized grease tends to cling to the griddled foods giving them a highly unsatisfactory and unappetizing appearance.
2.At the end of each day’s operation, thor- oughly clean the grease trough and spout into grease drawer.
3.Clean the griddle surface with a pumice or griddle stone rubbing with the grain of the metal while the griddle surface is still warm.
4.Wipe griddle clean of residue from the griddle stone.
5.Empty and wash out grease drawer with hot water and a mild detergent. Wipe dry and replace in griddle.
NOTE: Refere to Paragraph 3 to reseason griddle before reuse.
B. Cleaning the Exterior
C. In Case of Fire
1.
elements allowing griddle to cool thus reducing the flash point temperature making it easier to stop the fire.
2.Cover the affected area with a heavy blanket or canvas. Play the fire extinguisher nozzle over the blanket or cover to seal off air thus smothering the fire.
CAUTION: Do not attempt to fight a grease fire by playing the nozzle of the fire extin guisher directly on the burning grease. The force will cause the burning grease to be sprayed to adjoining equipment making it difficult to contain the fires. Only use a f
ire extinguisher filled with CO2 for liquids and oils and suitable for electric powered equipment.
1.Clean all surrounding surfaces of the griddle with warm water and a mild detergent daily.
2.Rinse and wipe off excess water.
3.Polish with a dry soft cloth.
NOTE: This simple treatment not only keeps the equipment dirt free and sparkling, it also eliminates the danger of grease accumulation forming hard to remove stains if left too long.
Toastmaster ® | PAGE 11 |
