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Watching a prep cook at a diner in Boise handle a flat top changed my whole cleaning routine
I was grabbing a late bite at this 24-hour spot and saw the guy on the line. Right after the rush, he poured a splash of water on the hot grill, scraped it once, then wiped it with a clean rag. It took maybe 30 seconds and the surface was spotless. I'd always let my flat top cool way down and then spend ten minutes scrubbing burnt-on gunk. His way is faster and gets it just as clean while it's still hot. Anyone else clean their flat top this way, or is there a better method?
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gavin_reed23d ago
Yeah, that steam clean trick is solid for service. Saw the same thing at a truck stop grill years back. The key is doing it right after you cook, while the heat is still in it. Lets you wipe off the grease before it turns into that concrete-like carbon. Still gotta do a weekly burn-off and brick scrub though, or it gets nasty underneath.
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jessica9021mo ago
That method works okay for a diner rush but it's not a deep clean. Just water on a hot surface basically steams off the top layer. Over time you get carbon buildup that needs a real scrub with a grill brick and some oil. Letting it cool a bit before hitting it with the brick gets all the stuck on stuff off for real.
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