Bricking a Commercial Griddle: Pro Seasoning Guide

Bricking a commercial griddle means using an abrasive cleaning block to remove deposits from a cooking plate that permits that method. It is not the same as seasoning, and it is not a required step after every chemical clean. Before using a brick, confirm the exact griddle model, plate material, and manufacturer's cleaning instructions.

This guide focuses on deciding whether abrasive cleaning is appropriate and preparing a compatible plate for seasoning afterward. For the regular shift-cleaning routine, grease drawer, chemical handling, and cleaning records, use our commercial griddle cleaning guide. For equipment selection, compare the plate types and controls in our commercial griddle collection.

Identify the Cooking Plate Before Choosing a Brick

A stainless steel cabinet does not identify the cooking surface. The plate may be steel, chrome-plated, cast iron, or a proprietary composite, and similar-looking surfaces can require different care. Check the model documentation rather than deciding from shine, color, or an existing dark coating.

Chrome damage is not a reason to scrape harder or cover the surface with seasoning. If the plate shows peeling, exposed substrate, deep scratches, or another defect, obtain an assessment before returning the affected surface to food use. Do not assume that a small damaged area is acceptable without review.

Important Atosa Model Distinction

The Atosa ATMG-24, ATMG-36, and ATMG-48 operating manual calls for cooling before cleaning and warns against abrasive cleaning materials. Do not use this general bricking guide as permission to brick those units. Follow the applicable manual and obtain manufacturer clarification if the surface cannot be cleaned using its permitted procedure.

Use the matching product page to identify the size and fuel configuration of the unit you own or are considering. Natural gas and propane are separate configurations; a product link is not authorization to convert the appliance or change its cleaning procedure.

Other Atosa product families have their own instructions, including distinctions between steel and chrome versions. The brand name, a similar model number, or a steel-looking plate is not enough to transfer one model's instructions to another.

Decide Whether the Plate Needs Cleaning, Seasoning, or Service

Loose food and grease may need only the normal approved cleaning routine. Persistent deposits may require a more thorough approved process, but they do not automatically justify a brick. Likewise, a sticking surface is not proof that the entire plate should be stripped.

A new griddle normally needs the manufacturer's first-use preparation, not an automatic abrasive restoration. Remove packaging and protective residues using the specified method, then season only if the particular plate requires it. Avoid turning a routine first-use task into an unnecessary surface-stripping exercise.

Choose Compatible Tools and Protect the Work Area

A grill brick is a consumable abrasive block; composition and intended use vary by product. The Winco GBK-348 grill brick is one product to consider only after checking compatibility with the griddle. Do not assume that every block has identical material, hardness, temperature limits, or certification.

Use a suitable holder and the protective equipment required by the tool, equipment, and any chemical instructions. A folded towel is not a substitute for an appropriate holder or heat protection. Inspect the block and holder for cracks, insecure fit, wear, and exposed metal that could contact the plate.

• Remove food, packaging, and exposed utensils from the cleaning area.
• Plan the equipment shutdown and cooling procedure required for the task.
• Keep the work area separated from active food preparation.
• Prepare a safe method to collect grease, cleaning liquid, and abrasive residue.
• Control floor spills and keep the walking route clear.
• Use the ventilation and personal protection specified for the work.

Do not spray an unidentified cleaner onto a hot plate or improvise a chemical mixture to make a brick work faster. Cleaner quantities, dwell time, application temperature, and rinsing come from the product label and equipment instructions, not a generic bricking recipe.

A Controlled Bricking Procedure for a Compatible Plate

The sequence below is a planning framework, not authorization to use a brick on a model that prohibits abrasives. If the griddle manual and tool or cleaner instructions conflict, resolve the conflict before beginning. Do not select whichever instruction seems faster.

1. Confirm authorization. Identify the plate and the permitted abrasive procedure. Have the correct instructions available to the person doing the work.
2. Prepare the station. Remove or protect food, isolate the work area, and follow the required shutdown and cooling steps.
3. Remove loose debris. Use the approved scraper without gouging the surface. Empty the collection area when it is safe to handle.
4. Use the specified conditions. Follow the required plate temperature and any approved oil, water, or cleaning-product application. There is no universal 250–300°F bricking rule.
5. Work gently and systematically. Use the authorized holder, pressure, and stroke direction. Where the manual specifies working with the grain, follow that direction rather than a mandatory crosshatch or circular pattern.
6. Remove all loosened material. Collect debris and abrasive slurry using the permitted method. Follow any required potable-water rinse and repeat residue removal as needed without flooding the equipment.
7. Inspect and dry. Check for remaining deposits, fragments, and damage. Dry as directed and do not proceed over an unclean or deteriorating surface.
8. Season or protect only as instructed. Use the plate-specific finishing procedure, then verify readiness before cooking resumes.

A clean-cloth check can reveal remaining visible residue, but it does not prove that chemical residues or allergens have been removed. Follow the actual cleaning and rinsing requirements even if the plate looks clean. Keep cleaning liquids away from burners, controls, electrical parts, and areas the manual prohibits wetting.

Seasoning After Approved Cleaning

Seasoning builds a thin heat-treated oil layer on a surface designed to use it. It is distinct from washing away food and chemical residue, and it cannot make a dirty or damaged surface suitable for cooking. Chrome-plated plates should not be treated as bare steel that needs a dark seasoning layer.

Use the manufacturer's recommended food-grade cooking oil, temperature, amount, and repetition. Apply thin, even coats where instructed and remove excess oil as directed. Do not impose a four-, six-, or ten-coat requirement on every model, or use visible smoke as the only indication that a coat is complete.

A protective oil film during storage and a fully established working seasoning layer are not necessarily the same thing. Follow the shutdown and first-use instructions so the next employee knows whether additional preparation is required. Do not leave an unexplained heavy layer of oil for the opening shift.

Troubleshoot Without Repeatedly Stripping the Plate

Never try to flatten a warped cooking plate, grind away deep pitting, or repair damaged chrome with a cleaning block. Those are equipment-condition questions, not seasoning tasks. Keep burner adjustments, gas controls, and electrical repairs with qualified service personnel.

Set a Condition-Based Schedule and Keep a Short Log

Bricking frequency should follow the permitted procedure and observed condition, not a table promising that every burger restaurant needs it every two weeks. Where abrasives are prohibited, the schedule is not “less often”; use a different approved method. Good routine cleaning can reduce difficult deposits without creating a need for scheduled stripping.

Record the model, plate material, reason for the work, approved method, tools, chemicals if used, operator, condition afterward, and any service referral. Train staff to identify when they should stop, not only how to finish the task. Our commercial kitchen equipment maintenance guide provides a broader framework for responsibilities and repair records.

Frequently Asked Questions

Can every steel commercial griddle be cleaned with a grill brick?

No. The exact equipment instructions determine whether abrasive cleaning is permitted. Some steel-plate models restrict abrasives, including the Atosa ATMG manual discussed in this guide. Identify the model before choosing a cleaning block.

Should I brick a griddle after every chemical clean?

No. A chemical clean does not automatically require an abrasive pass. Follow the equipment manual and cleaner label, remove residues as directed, and season only when the plate's instructions call for it.

Can I use a grill brick on chrome?

Do not use a grill brick on a chrome-plated cooking surface. Use the manufacturer's specified scraper, brush, and compatible cleaning products. Damaged or peeling plating needs assessment rather than aggressive cleaning or a layer of seasoning.

What temperature should the plate be for bricking?

Use the temperature specified by the equipment and cleaning-tool instructions for an authorized procedure. Do not apply a universal hot-cleaning range across models. Where the equipment requires cooling before cleaning, a generic bricking guide does not override that requirement.

How many seasoning coats does a griddle need?

There is no universal coat count. Follow the plate manufacturer's oil, temperature, and repetition instructions, applying thin coats and removing excess where directed. Seasoning does not replace cleaning and is not appropriate for every plate material.