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Roxanne Holt
Maintain
11.19.19

The Do's and Don'ts of Range Cleaning

Commercial ranges are the workhorses of the foodservice industry. Keep yours in excellent working condition and extend lifespan with routine cleanings. Cleaning your electric or gas range not only keeps your investment running optimally, but serves as an invaluable preventative maintenance measure that helps you to identify minor problems before they become major ones.

NOTE:

Be sure to turn all controls off and that the oven and cooktop are cool before cleaning. Do not wipe down inside surfaces or components until the equipment is completely cool. Follow all cleaning product label instructions and use soap, water and a soft cloth or sponge unless otherwise noted. Please note that frequently cleaning light soils maximizes the time you can go between major cleanings. Rinse thoroughly to avoid additional staining.

Keep in mind that these are general guidelines; for instructions specific to your range model, consult your kitchen equipment manufacturer's Installation and Operation manual.

Cleaning Cooktop Controls

Do:

  • Pull knobs straight from the control panel to expose covered surface. (Please note some knobs are secured with setscrews that may need to be loosened before removal)
  • Use warm, soapy water and a non-abrasive cloth or sponge
  • Ensure knobs are in the off position when returning them to the control panel after cleaning

Don’t:

  • Soak control knobs
  • Use oven cleaner, steel wool or abrasive cleaners on control panel

Cleaning Grates and Burner Heads

Do:

  • Use a nonabrasive scrubbing pad and cleanser, wipe down cooktops, grates and burner heads
  • Be mindful of acidic food spills, such as tomato or vinegar to avoid damaging the finish of your commercial range
  • Re-season grates with cooking oil to prevent rusting

Don’t:

  • Bang burner heads against each other or on hard surfaces to prevent chipping

Cleaning Surface Burners

Do:

  • Turn all controls off and ensure the oven and cooktop are cool before cleaning
  • Clean the surface grates and burner cap as instructed above
  • Use a mild detergent and damp cloth to clean under and around burners
  • Clean the gas tube opening with a damp cloth, and use a straight pin or thin wire to unclog burner ports if needed
  • Properly seat the burner cap before replacing the surface grates
  • Test to ensure that the burner lights (If the burner does not light and the head is seated properly, contact a trained service representative)

Don’t:

  • Use a wooden toothpick to unclog or alter burner port (schedule a service call with a trained service representative if adjustments to the burner are needed)

Cleaning the Oven Cavity

Do:

  • Be sure to turn all controls off and that the oven and cooktop are cool before removing oven racks
  • Use a brush or cloth to wipe down oven interior before using mild, soapy water and scouring pad to remove spills
  • Consult the Installation and Operation manual to determine whether a commercial oven cleaner is recommended in the case of heavy soils
  • Follow the product label instructions on your choice of oven cleaner when cleaning the oven cavity, ensuring that the oven is completely cool when using abrasive cleaning materials
  • Rinse well; wipe clean any oven cleaner that gets on the thermostat bulb.

Don’t:

  • Use abrasive materials on a hot oven (can lead to staining, pitting, etching and other damage)

Cleaning the Oven and Roasting Racks

Do:

  • Use a damp cloth to wipe off oven racks
  • Use steel-wool pads to remove stuck-on grease and food residue
  • Soak racks in hot soapy water to remove burned-on food and grease

Cleaning Stainless Steel

Do:

  • Use soap or detergent and water to clean stainless steel
  • Rinse with warm water and wipe dry with a soft cloth to prevent water spots and streaks

For optimal performance and preventive maintenance of your commercial stove, clean open top burners, range tops, griddle top, exterior, oven and door(s) daily.

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