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Spraying my grill grates with pan spray before the dinner rush cut my scraping time in half
Fifteen years back I was the guy hunched over the flat top with a scraper for 20 minutes after every service. Burnt on grease, onion bits welded to the steel, the whole mess. One night the old line cook who trained me watched me fight it and just shook his head. He grabbed a can of pan spray, hit the grates and the flat top while they were still warm, and said the carbon lets go on its own if you get to it while the surface is hot.
Now I do it every close. 30 seconds of spray, wait a couple minutes, one pass with the scraper and it comes up in sheets instead of dust. Saved me probably 40 minutes a week across the line. The old guy retired to Gulfport years ago and I still owe him a beer.
Anybody got a move like that for the inside of the fryer baskets? That is the last thing on my closing list that still eats time.
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