How To Clean A Commercial Griddle Plate Properly?

By Author: Sanjiv Chaudhary
Total Articles: 38
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Maintaining a pristine cooking surface is not merely about aesthetics; it is a fundamental requirement of Food Standards Australia New Zealand (FSANZ), besides being a critical factor in the longevity of your equipment. A commercial griddle plate is the workhorse of many Australian kitchens, from the bustling coastal surf clubs to high-end Melbourne bistros. Over time, carbonised food particles, grease, and mineral deposits accumulate, forming an insulating layer that impedes heat transfer and alters the flavour profile of your dishes. Learning how to clean your griddle properly ensures consistent cooking temperatures, reduces energy consumption, and keeps your kitchen compliant with local health regulations.

The Essential Cleaning Toolkit for Professional Chefs

To achieve a professional-grade clean, you need the right supplies. In Australia, many suppliers offer specialised griddle cleaning kits that comply with local chemical safety standards (SDS). Having these items staged near your station ensures that the cleaning process is efficient rather than a chore.

Tool/Supply

Purpose

Recommendation ...
...

Heavy-Duty Scraper

Removes large food debris during service.

High-quality stainless steel blade.

Griddle Brick or Screen

Provides abrasive action for steel plates.

Use only on non-chrome surfaces.

Non-Abrasive Scourer

Cleaning for chrome or delicate finishes.

Pallet-style soft pads.

Griddle Cleaning Solution

Chemical breakdown of carbonised fats.

Food-safe, non-toxic formulations.

Squeegee

Directs liquid and debris into the grease trough.

High-heat resistant rubber.

Fresh Lemon Juice or Vinegar

Neutralises odours and adds shine.

Natural acidity for a final polish.

Step-by-Step Guide: The End-of-Shift Deep Clean

You should perform a deep clean at the end of every business day. For venues operating 24/7, this should be scheduled during the slowest period. Following a logical sequence prevents cross-contamination and ensures no chemical residue is left behind for the morning prep team.

1. Scrape and Degrease While Warm

The cleaning process begins while the griddle is still warm but turned off. Most experts recommend a surface temperature of approximately 150°C to 175°C. Use your heavy-duty scraper to remove all burnt-on food and excess oil, pushing the debris into the grease drawer. If the plate is too cold, the grease will be viscous and difficult to move; if it is too hot, your cleaning chemicals may flash-boil, creating dangerous fumes.

2. Apply the Cleaning Agent

Pour your chosen griddle cleaner over the surface. In many Australian kitchens, a mixture of soda water and lemon juice is used as a natural alternative, but commercial-grade degreasers are more effective for heavy carbon buildup. Spread the liquid evenly across the plate. Let it sit for the time specified by the manufacturer—usually 30 to 60 seconds. You will see the carbon start to bubble and lift away from the metal.

3. Scrubbing the Surface

For standard steel plates, use a griddle brick or a screen held by a specialised pad holder. Scrub in a circular direction, concentrating on the corners and edges where grease tends to accumulate. If you are cleaning a chrome plate, skip the brick entirely and use a soft cloth or a non-abrasive pad to avoid scratching the mirror finish.

4. The Final Rinse and Neutralisation

Once the debris is loosened, squeegee the liquid into the grease trap. Rinse the surface with clean water. A common Australian kitchen hack is to use a small amount of white vinegar or lemon juice during this stage. The acidity helps neutralise any remaining alkaline cleaning chemicals, leaving the steel with a bright, clean shine. Continue to squeegee until the water runs clear.

Maintenance Frequency and Best Practices

Cleaning is not just an end-of-day task. Proper maintenance involves a tiered approach throughout the business's operational hours.

Frequency

Action Required

Benefit

During Service

Frequent scraping of food bits and "mopping" with a damp cloth.

Prevents flavour transfer between different orders.

Every 4 Hours

Emptying the grease drawer/trough.

Prevents overflows and fire hazards.

Daily (EOB)

Full chemical clean and rinse.

Maintains thermal conductivity and hygiene.

Weekly

Inspection of burners/elements and deep scrub of the exterior.

Extends the lifespan of the unit components.

Special Considerations for Steel vs Chrome Plates

The most common mistake made in Australian commercial kitchens is treating all griddles the same way. Steel plates are porous; they have tiny microscopic "pores" that soak up oil. After a deep clean, a steel griddle must be "seasoned." This procedure includes applying a thin layer of high-smoke-point oil (such as canola) and heating it until it forms a protective, non-stick polymerised coating. Without this step, a steel griddle will rust overnight in Australia's humid coastal air.

Chrome griddles, by contrast, are non-porous. They do not require seasoning and should never be "seasoned" with oil, as this will only generate a sticky leftover that is tough to remove. The primary goal with chrome is to maintain the integrity of the plating. Never use ice to cool a hot chrome plate quickly; thermal shock can cause the chrome to "craze" or peel from the base metal, leading to permanent damage.

Troubleshooting Common Griddle Problems

Even with regular cleaning, you may encounter issues. If your food is sticking despite a clean surface, your seasoning may have stripped away, or your temperature calibration might be off. If you notice a "metallic" taste in the food, it is a sign that the cleaning chemical residue hasn't been properly rinsed off.

Safety First: Protecting Your Staff

Cleaning a griddle involves heat, steam, and chemicals. Ensure your team has high-heat-resistant gloves and aprons. In Australia, Work Health and Safety (WHS) guidelines require that staff are trained in the handling of cleaning chemicals. Always ensure the kitchen's extraction fans are running at full speed during the cleaning process to pull away any chemical vapours or steam that could cause respiratory discomfort.

A well-maintained griddle plate is a sign of a disciplined and professional kitchen. By following these steps and localising your approach to the specific equipment and climate of Australia, you ensure that your burgers stay juicy, your eggs remain pristine, and your equipment lasts for decades. Consistency in cleaning leads to consistency in cooking, which is ultimately what keeps Australian diners coming back for more. Treat your griddle with respect, and it will remain the most reliable asset in your culinary arsenal.

For more information, please visit here - https://leadingcatering.com.au/commercial-cooking-equipment/hotplate-griddle.html