How to clean and maintain a commercial range

Commercial Range Cleaning and Maintenance

Commercial ranges are frequently used in busy kitchens and require regular cleaning to maintain performance. Thorough range service involves cleaning cooktops, oven interiors, and stainless steel exteriors.

Key Takeaways

  • Use proper cleaning agents for stainless steel, cast iron, porcelain, and other materials
  • Set up a checklist for daily and weekly cleaning tasks
  • Carefully inspect and clean oven and burner ports to ensure efficiency and safety
  • Review your range manual for cleaning instructions and read cleaning labels for additional warnings

Cleaning the Range Top

Ranges feature various cooktop styles, each requiring different cleaning methods. Always consult your owner's manual for specific directions or warnings before cleaning.

Open Burners

Open burners typically have cast iron grates and burner ports, which tend to collect burnt-on grease and food debris. Burners should be regularly deep cleaned to maintain efficiency.

  1. Remove and wash spill trays and grates daily
  2. Turn the burners on to verify there are no clogged ports
  3. Turn the burners off, let them cool, and use a pipe or valve cleaning brush to clean the inside and outside of the burners; use a wire to unclog ports if needed
  4. Wash burners and grates with hot water and soap if grease is present
  5. Dry all parts thoroughly and install them
Don't Let Spills Sit

Spills can clog burner ports and damage the air-to-gas mixture, causing burners to work inefficiently. Combat clogging burner ports by cleaning up spills as soon as it's safe to do so.


Griddles

Designed for direct cooking, griddles are flat sheets typically made of stainless steel. They should be thoroughly cleaned after each use.

  1. Turn off heat and remove food debris with a metal scraper
  2. Pour room temperature water on the hot surface to remove stuck-on food
  3. Use a pumice stone with oil or a cleaning pad to remove carbon buildup
  4. Soap, vinegar, or lemon juice can help remove burnt-on grease
  5. Thoroughly dry and season with a thin layer of oil

Charbroilers

Charbroilers provide heavy grills for direct cooking with open flames. Clean these cooktops with a heavy-duty wire brush as you would an outdoor grill.

  1. Scrape food debris from cooled grill plates, diffusers, and burners
  2. Use degreaser to remove heavy residue
  3. Clean the drip tray and line with foil to aid future cleaning

French Tops

French tops offer gradient heat across a flat metal surface designed for multiple pots and pans. Frequently used French tops will need daily scrubbing.

  1. Remove the center plate and inspect the burner. Clean ports if they're clogged or dirty
  2. Wipe down the surface with water and scour with a cleaning pad
  3. Use vinegar or soapy water on tough stains
  4. Rinse, dry completely, and apply a small amount of oil

Electric Hot Tops

Electric ranges typically have covered heating elements and should be handled with care.

  1. Scrub burner surface with soapy water and a soft cloth
  2. Clean metal surfaces between burners
  3. Gently scrape off any burnt-on residue

Plancha Tops

Plancha range tops, like griddles, use high heat on a metal cooking plate. In general, it's best to follow the same cleaning process you would use on a griddle. Consult your owner's manual for further directions or requirements.

Cleaning Commercial Range Oven Bases

Oven interiors collect grease and debris during operation and require regular cleaning.

Porcelain Enamel Ovens

Porcelain enamel is a smooth, glass-like coating that withstands high temperature but cannot handle abrasive or overly caustic cleaners.

  1. Disconnect gas or power supply
  2. Remove all racks, and clean with mild soap and warm water; some racks are dishwasher safe
  3. Use light oven cleaner to clean the inside of the oven following manufacturer directions

Standard Aluminized Steel Ovens

Standard aluminized steel resists rust, handles high temperatures, and is durable, but it cannot be cleaned with certain chemicals.

  1. Disconnect gas or power supply
  2. Remove oven racks and guides and clean with mild soap and warm water; some racks are dishwasher safe
  3. Apply concentrated detergent onto a plastic pad, and scrub areas in the oven that have burnt-on materials
  4. Do not use steel wool, abrasive powders, or oven cleaner
Cleaning a Range Cabinet Base

Range cabinets are typically made of stainless steel and should be wiped down when necessary. Soap and water will work in most cases.


Cleaning Range Exteriors

Most commercial ranges have stainless steel exteriors, including the front, sides, risers, and shelves. Stainless steel is durable but shouldn't be cleaned with bleach or abrasive cleaners. Use the following guidelines when maintaining the outside of your range.

  • Follow manufacturer's directions whenever possible
  • Clean with hot, soapy water, mild detergent, or ammonia
  • Use a soft cloth
  • Rinse with clean water
  • Clean stainless steel surfaces with a stainless steel scouring pad along the grain direction
  • Use paper towels or a soft towel to completely dry the surfaces and avoid water spots
  • Wear protective gear when working with harsh cleaners (goggles, gloves, etc.)

Avoid these stainless steel cleaning mistakes:

  • Never mix bleach and acid; this can create harmful chlorine gas
  • Avoid light scouring cleaners on highly polished stainless steel surfaces
  • Don't use normal scouring pads or steel wool since it can cause rust

Maintaining your commercial range takes time, but regular cleaning will save money by ensuring a longer service life. For more commercial kitchen use and maintenance advice, visit our Learning Center.