Cleaning a Charbroiler

How to Clean a Charbroiler

To begin, ensure that your charbroiler is no longer turned on but still warm. Employ a wire brush or scraper to eliminate any particles or fat that may be stuck to the grates on both sides. Afterwards, allow the charbroiler to cool down entirely. Subsequently, employ a damp cloth or sponge soaked in soapy water to cleanse the remaining areas of the grill. Apply a degreaser or grill cleaner to thoroughly eliminate any excess residue. Finally, rinse the grill diligently. If you have a radiant charbroiler, clean the radiants in the sink. For lava rock charbroilers, periodically flip the stones to burn away any accumulated grease.

Radiant and Lava Rock Charbroiler

Charbroiling is popular in display kitchens, because it's showy and fun to watch, but charbroiling also impart a nice, charcoal flavor to food. The underfired broiler has its heating elements located beneath the food. The flames smokes results when the cooking juices drip onto the heating elements.

Cleaning a Charbroiler

Did you know that regular cleaning and maintenance of char broilers and griddles save you money on your gas bill?

So you got a new charbroiler your customers love the delicious steaks and chickens that you have been serving up, but don't forget to keep that charbroiler clean. Grease buildup on a Charbroiler will be harder to deal with if not done religiously, and excessively dirty emitters or burner boxes can lead to uneven heating and food shrinkage. A little care will go a long way. Save yourself the headache and ensure your staff is cleaning the char-broiler nightly. The first thing to do when you close up the kitchen is to let it burn for an extra 10 plus minutes or until all the grease has been burned off the charbroiler. Power down the charboiler and start scraping the grills. Once the charbroiler has cooled down you can flip the grills and scrape the other sides. Many restaurant owners find that a wire brush also called a butcher block brush to be very effective and efficient for cleaning the charboiler grills. If the unit uses radiant heat. Make you use scraper and not water to clean the radiant. If the unit uses lava rocks make sure to flip the rocks monthly to burn of any grease. The heat shield for the lava rocks should be cleaned weekly and extra debris below should be removed.

Seasoning a Charboiler

Your charboiler should be seasoned just like griddle a after its cleaned. Simply apply an high temperature cooking oil to the grates of the charbroiler, place the charbroiler on high for 30 minutes until it starts smoking and then let it cool. Atosa Charbroilers reset to your choice of either natural gas charbroiler or propane gas charbroiler. They also come with a conversion kit if you should need to convert to the other gas type. Most mobile vendors and food trucks purchase the Propane version and stand alone restaurant locations purchase natural gas.

New Restaurant Equipment at Used Prices Restaurant Equipment Prices

The Restaurant Warehouse sells Atosa USA, the leading brand NSF rated in commercial refrigeration and cookware. Atosa USA offer a highly durable and efficient performance in any commercial environment.

• Free delivery in the continental United States
• No lift gate fees
• Available financing for purchases over $1,000
• No lofty down payments required (so you can start cooking today)
• And no overhead or middleman to cut into your savings 

Always remember that the menu should influence your restaurant equipment needs.

NSF Rated for restaurant equipment sanitation is awarded to Atosa USA

All propane and natural gas powered Char-Broilers, Griddles, Hot Plates Deep Fat Fryers One year parts and labor warranty. Deep Fryer oil drums Five year warranty. The Commercial Refrigerators, Commercial Freezers, Sandwich Prep Tables, and Pizza Prep Tables come with a two year parts and labor warranty. Plus you get a Five year compressor warranty. We offer the option is to finance restaurant equipment. Finance your restaurant and have cash on hand. Budget your payments over several years making less expensive.

My name is Sean Kearney and I own and operate The Restaurant Warehouse my cell/text 206-419-5801 or email therestaurantwarehouse@gmail.com. I answer emails, phone calls, or texts morning, noon or night.