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You should move the pans of food on the side before cleaning. Especially if you added a chemical pouch.
Say what you will, but that man takes pride in his work and gives meaning to the old adage, "A thing worth doing is worth doing well." Kudos to him!
don't get me wrong its not bad to have a good work ethic but it can be done with no chemicals and 1/3 of the time
Doing well includes removing food from potential chemical contamination. Say what you will, but cleaning chemicals are not part of the recipe.
Took me back 30 years....that's how it's done boy's and girls...great job Carlos!
When I worked for Perkins Cake and Steak back in the 70's, that's how we did the grills every night. Slightly different method/tools, but the same result. :)
Thanks for the reminder, it was oddly comforting. I cooked in a chain breakfast restaurant for years, but I couldn't support a family on the wages. It's been sixteen years, and I pay the bills with an o.k. job, but nothing was as gratifying as cleaning my grill and pans at the end of the day.
Yeah me too! My first job was flipping burgers at the end of the day this what I like/loved doing to close shop.
won't this take off all the seasoning? I am buying a griddle and want to make sure to keep it clean and seasoned..any help would be appreciated!
Bittyboo52. It depends on what the cooking surface of your griddle is. His is stainless, which doesn't develop a layer of "seasoning". If you buy a griddle with a mild steel or cast iron cooking surface, then it will season, and your correct, a commercial cleanser would strip off your seasoning.
That look of a completely clean griddle, looking nearly brand-new in a completely cleaned kitchen after a long, crazy, sweaty day of hard work behind the grill, the griddle, etc...
I still think of how comforting this feels, and I haven't been in the industry since the early 1990's, but this one thing is the one thing that I go back to in my minds eye.
#ShortOrderStories
You serious? I own a popular soup truck and I hate cleaning the grill and washing pots. Worst part of the job.
all we use is oil and the black brick to get it to look like new
Great job Carlos, I tip my hat before you. However, it would have been nice and really educating for us the watchers if you or someone else filming the video would've: 1.- Show the pouch of chemical you used at the beginning. 2.- Explain what was the greenish liquid that looked like lemonade you poured out of a jug on top of the griddle and 3.- Show us what was that last can of spray at the end
ALFREDO oil to start, food safe grill cleaner in pouch, lime juice, oil spray
That is a very good video but I guess no one noticed that if you work with chemicals you have to move all your food out of the way all them fumes and chemicals are in the air and now on the food great video poor food sanitation
What was the brand of the cleaner and the oil in the can?
If he takes the much pride in cleaning I bet his food is awesome 👏🏻 👏🏻👏🏻👏🏻👏🏻👏🏻
@awesomeguynamedjon What logic is that? Are you saying that only the best chefs can make good food? Are you saying that chefs don't clean flat top grills? Your assumptions don't make sense at all
@awesomeguynamedjon And I am saying that you dont have to be a head chef to make good food.
awesomeguynamedjon are you saying all chefs are head chefs? Not really following you.
@awesomeguynamedjon you are correct that most chefs take a role of management..I can only speak on my own knowledge.. I do not work in the food industry but I do enjoy a good meal.. My best friend is a masterchef and yes he has the Credentials to prove it .. all I can speak on is his way of doing things He leads by example period he never ask someone to do something he would not do himself.. I have been in the kitchen with him and his crew the respects him and he gives respect even to the dishwasher he believes in a team effort.. we all should in life support and treat people the way you would want to be treated.. thanks for replying to my original statement peace and grace to you ✌️
We used just water, steel screen, steel wool and a rag. 50 years and the flat top still looks great.
Very well done you're hired 👍
well done. I like it when I work after someone who cleans their station well. I wish my job had more people who take pride in their work and their cleaning like this guy.
Rule 1. Remove all open food in range of the splashes and dust from the cleaning.
It’s just common sense, Disappointing that this chef can not see the risks here.
Quokka Pirquish agree i was just thinking that
carlos is a hard worker
You don't need any chemical. Just the carbon block scrubbing, squarely - never scrub circle wise - and oil. Cut the chemical step altogether. Use liquid oil instead. Faster, cheaper, no fumes, safer! Use a squeegee for large grills. Start by scrubbing the corners and edges with a small piece of carbon block saved from previous cleans. The rest is OK, although I would turn off the grill before starting. It should remain hot enough for the cleaning operation, which takes 5 minutes and 1 person, not 10 and 2 people.
Max Min yeah. I was surprised he didn’t turn the grill off before cleaning. And all I use is oil and the brick. Wipe. Then re oil.
can i know what the brick is called so i can order it?
@@effarhanmd170 grill brick
Nice work :)
Great, thanks so much for a wonderful instruction - that is what I want my kitchen grill to look like every day. And now I know how!
Yep! Looks PRO that's how we do it but you have a few steps we don't use so I'll add them GREAT!
What else can you use if you don’t have the bag of cleaning agent?
thats a great job
going in a circle will cause sticking for opening shift go in on direction only and use a grill squeegee .work smarter not harder also water and ice will cause crack or warping of grill
I liked this video, other than sprinkling the Grill cleaning solution over the bacon and food to his left it was a good demo.
-people who eat pig stomachs don't really care what they swallow or they'd never eat pigs in the first place. Might as well eat dogs since pigs are smarter, just as social, love life, love their young, have incredible capacity to learn any and everything dogs do, and are brutalized by the pork/bacon industry....BRUTALIZED..
MyLaura33 you mean to tell me that you have never eaten sausage (casing is intestines)hot dogs,bologna are made of left overs of the left overs. if by these people you mean the entire human species, you are correct we are gross. some eat unpleasant items to others, some are just unpleasant and comment their ignorance.
Musicians Kitchen The high temp grill cleaner you are referring to being sprinkled over the bacon, although never coming in contact with any food, is technically a food grade product. Making it safe to be around ready to eat food and not a threat to ones health. Yes, it would not taste good! But nonetheless... still safe.
laura slitt shut up, I bet your a bleeding heart liberal that cares about the treatment of pigs but would abort a baby without a thought
Got a closing shift at a new job tomorrow night, this was super helpful!
Was that lemon juice he poured into that pitcher? I use vinegar to neutralize the chemical cleaner that I use, so I was wondering if lemon juice does the same.
god Dang!. you can pass that as new now!. Carlos got skills. good job. now I need the names of all the thing he use seen if I can come close to what he did!
If you watch the video from a laptop/PC it has descriptions to all of the steps here. The grill cleaner he uses is a high temp grill cleaner. Everything else is pretty self-explanatory.
Well Done!
I just learn how to clean this grill today, my boss told me to pour vinegar on the surface and scraped it, the odor was very strong
Just acquired a small restaurant have been trying for 2 days to clean and season a castle stainless steel commercial griddle nothing seems to work everything sticks. We've tried olive oil, crisco, vegetable oil, coconut. try to maintain a temp of 350 - 400 when cooking nothing. Are we seasoning this wrong is there a special way to season it? how hot do you let the griddle get when seasoning? Any help would be greatly appreciated. Do you have a video explaining how long it take to fully season a griddle? thanks
There's some good techniques here. Where I work we don't use the Scotch Brite grill cleaner stuff.
Saves them money but more work for whoever cleans it XD we literally 7se a griddle pad scotchbrite sponge and 3m grill pad and go tf at it for 30 mins
Please help I wanna start doing burgers at my Boba shop and wanna know what’s the best burger patty or what supplier to use or if I should try patties from sams club or smart n final.
its not a very clear picture but that grill looks super ventilated, must be a joy to be able to clean it without any fumes in your face
Looks like you are removing all seasoning. Very clean! Mine will never be that clean, wasn't when new.
I have a griddle and range that has been seriously neglected and has rust everywhere. I want to clean it up and get it serviceable. Suggestions?
They make specific rust agents that remove rust. Outside of that you will need to get a paint chipper and just go to town. I have brought grills/ovens completely back to life after being completely caked on with rust with just a couple hard days of serious elbow grease and a lot of soaking in product. You could probably find some pretty serious chemicals with a simple google search. Obviously, just make sure to give it a serious wash/cleaning up before any food contact!
good job but he forgot to move the garnish and sauces so they don't get contaminated
Ok question... my friend owns one about the same size as the video. He doesnt clean it as often because he says the grease left on there gives it flavor. Same with a normal grill.... i say its bs and not worth keeping dirty. What do yall think? Ive heard that from other people.
Do you clean it while the plate is hot or let it get hot and then turn off? And what liquid did he put on it before ANd after? I totally cleaned this the wrong way and now has rusty marks on it. Can I restore it using this process? I have that brick looking thing.
Lily Rose safe temp is around 140-170 for griddle surface, sometimes the steam and other liquids may splash up on your hands,arms if not wearing sleeves or protective kitchen gloves. The liquid solution could be something similar to scotch Brite. Simple vegetable or canola oil is best to use for this method if performed daily. It certainly takes more effort but the outcome is very effective. Chemical cleaners that are safe for kitchenware that makes food contact like scotch Brite is more often used for weekly 'deep' cleaning of all kitchen appliances/equipment. Typically to avoid and reduce likelihood of any food contamination mistakes like we see here.. If inspection was coming up or say the griddle was not well taken care of for some reason and needs to be restored safe to use chemical cleaners could be used
Normally I'd just go with the warm water first to clean up food residue then after scraping all that off, switch to the oil and brick scrub method. Rinse and repeat, no chemicals needed!
Yes, you will want to clean the grill when it is still hot for a few reasons. First, you want the oil to get nice and hot before you brick the grill so you can pull off everything stuck to the grill and then easily remove all of the carbon left behind from the brick. Also, the grill cleaner we use is a specific HIGH TEMP grill cleaner. Meaning it won't activate unless it reaches a specific temperature. It essentially needs to be at least at 212 so its starts to boil. After it starts to boil on your flat top you can kill the heat and start scrubbing it in. Then you can proceed to start doing some deep cleaning and hit the sides and edges in the well and whatnot. Then just rinse and polish it up with the lemon juice.
Carlos must be a virgo.......
every time I clean the grill its a light grey but my other cooks make it look brand new. is it suppose to look brand new or is that bad?
You'll learn, we all do/did.
You are probably just forgetting the polish at the end. Use something with acid like lemon juice, sprite, or vinegar.
One question what was that packet solution you put on after the brick
Looked like degreaser.
It is a high temp grill cleaner.
Called 3m quick clean High temp activated grill cleaner
Does applying oil before using the grill brick make it easier to clean?
Trevor McCullum yes it does
A lot.
Yes
Helpful tips. I can't stand it when I start cooking at a place that has caked on carbon and oils. Any advice on how to remove the really caked on stuff from previous neglect?
Teresa Tuttle I use really harsh degreaser. Only to remove previous abuse. Then maintain it daily.
Christopher Cabral thank you!
Yeah, forget the job and be my house wife jk lol I have the perfect wife already
What it is made of, iron or stainless steel?
charcoal.
impressive
That's sysco brand grill cleaner. Same shit different pair of underwear
So oil it scrub it scape whipe it down. I'm at work and I need to clean the grill tonight just asking for a quick explanation
My apologies I didn't respond to you earlier. The process is oil, brick, scrape, apply high temp grill cleaner, rinse with water, polish with lemon juice/water.
i dunno why he's playin so much. you should have that grill shiny in 3 or 4 minutes max.
Someone who takes pride in their tools.
What was the lemon juice for?
Hibachi restaurants use lemon juice and water to clean the grills. Helps make it look cleaner i would guess.
The lemon juice is purely used as a polish. It prevents oxidation.
Can somebody tell me if it is good to use aluminum foil to clean the plancha ?
In what purpose would you be using aluminum foil to clean the plancha? Anything steel related with sharp edges, will scratch your grill. That's why the best thing to use to clean your grill is a stainless still brissel pad that has ROUNDED edges... and will not scratch stainless steel.
what is the first thing he scrab with? is it whetstone? thanks
its a grill brick. I think its made of charcoal. if you google it im sure you'll find it.
It's called a grill brick, it's basically giant pumice
It's a pumice stone made for cleaning grills
It's a charcoal brick.
how often is it require to be clean?
every night for sure
Daily after service. Take pride in your kitchen
Every night after closing and during the day if you get really busy and it gets real dirty you need to stop and clean it nobody wants crappy dirty food served to them...
WhYpt was that block thing he was using?
It's a charcoal brick.
Where I can get the black brick?
Any pravayer will have them. I.E. sysco, us foods, pfg, restaurant depot. You can also get them online at Amazon, webstraunt, and any other restaurant website. I personally like to use Restaurant Equipers (equipers.com) they have the best prices and great customer service.
what kind of brick is it chap?
PEACE MAKER 007 it's like a pumice stone you can get them on eBay or the grill section in a hardware store.
thanks
You can get it for about $2 a piece or $20 for 15, they don’t last long
You can buy them at any restaurant supply store. I think it’s a charcoal brick. Very very common.
I don't even use the brick and I also let the chemical shit for about 10 mins. then I use the scraper to clean the top and move the chemical around let sit for another 5mins. then rinse with water after use lemon juice to polish off the top.
What is that bag of stuff he put on?
It's grill cleaner
delimer degreaser buddy...stuff that cost a fortune on small businesses...highly corrosive powder degriser .
+Spoderman Swag what would you say is best i clean my plack with some sort of acid spray bottle and than finish with elbow grease and vinegar lol but i would like your opinion plus i need a mask that acid shit is ruff
Just use Scotch Brite Quick Clean High Tenperature Activated Flat Grill Cleaner, at my local restaurant supply store, they sell bags individually for $1.00 each or 100 packs for $75
food is found next to it when he is cleaning the grill
At 2:30, "What? What does he need? Just a second!" (I'm making a video)
The food on you left is being exposed to all that chemical splashing while you cleaning and the fumes as well.
Lee Andrada, yeah; was a mistake he did at cleaning video demonstration.
The cleaning agent we use is actually food safe! Not that we want that taste to be on the food, but it is technically FDA approved.
Nowadays fda approved means jack lol. All you need is boiling water
I mean, I'm pretty sure the vent hood was doing it's job, regardless of it being food safe or not. I hardly saw anything go near the food.
Ill use a regular brick thank you
That brick is the fuckin shit
is that a daily routine??
Most of the kitchens ive worked in it's actually cleaned after each shift.
Yes, every night.
Of course. Keep your kitchen clean.
I think he was tipped off health department was doing inspection. The grill should pass, good and clean.
We use vinegar and the brick but the bastards run out of it and too lazy to order in time so im looking for alternate ways cause without brick it took me 2 hours beside service... pure cancer.
with all the carbon off the griddle, will the food stick when you start your next frying
that was the reason for seasoning it at the end with a light coating of cooking spray
No, we're cooking burgers. They give off enough fat that prevent them from sticking too bad. Also, we kind of want them to stick/SEAR pretty good, so we have a pretty good spatula that gets in between that grill/sear barrier.
Mountain Dew
Aria Gonzalez lol
You should get a squeegee for the rinsing
Unnecessary piece of equipment. Run a profitable business, goal #1. Find tools that can do the job that cost $2.00 vs $22.00. Might not seem like a big difference if you just have one establishment, but can add up if you have several establishments that go through 10 squeegee's/year. Thanks for the input, though!
Song: luz de dia enanitos verdes
Yeah that's how you clean it if you don't want to fucking go home and ride the clock.
fuck that will take a long time
I hate doing this shit at work and we don’t have gloves for it
Hi, so what reason does anyone actually have to make a commercial griddle shiny the next day? Answer is absolutely nothing besides aesthetics over night and 15 minutes into its usage it looks the same? Not to mention it actually does more harm than good.
The only reason to clean a com griddle surface if there are items that are sticking, besides that chemicals and griddle bricks are dangerous and have caused more unnecessary burns of any kitchen endeavor. The waste is just rampant, labor and wasted chemicals or vinegar lemon juice etc to make them shiny.
You would never do any of the above in between every griddled item so why do it at the end of the night?
Every griddle is made of some compound that is porous and oils tend to bond to fill in the gaps and keep the griddle non-stick for egg users etc. Over cleaning removes those bonds.
Another thing to mention is that carbon and grease bonds as well making another surface of char on top of that griddle, layer after layer, as long as the griddle is clean from previous debris via a good scraper and a rag ( i recommend a water rinse but it will cool griddle ) no previous flavors or color should be imparted.
High heat griddles also clean themselves and basically chip off char layers, if this is in mid cooking, not great but griddles react to loss of heat. Slow times will make a griddle much hotter if its heat isn't being dispersed into our food.
The only recommendation to clean a griddle is to crank the heat for 15 minutes if your griddle doesn't get hot enough use some sheet pans during closing to cover it, then use a scraper to remove debris. with a water rinse. This should keep it non stick.
If i haven't made it clear a sharp scraper & unbent 1 is your best friend.
Why don't he just use degreaser after bricking
fetusflipper Scotch Brite quick clean high temperature activated flat grill cleaner is food safe, non toxic, does not leave residue like regular non food safe degreaser, and does not put degreaser fumes into the grill, hood filters, exhaust fan, or hood ducting like a degreaser would. A degreaser will break down grease but will release it back into the air to clog the hood fan and filters, the Scotch Brite uses alkaline to dissolve the grease and keep it liquid to drain into the oil tray
Polish with lemon juice and water really? I’ve never done that. I just reapply oil .
.....I hate to be "that guy".. but i can get a flat top just as clean with no chemicals and a third of that time... I mean thats something I would do if I was preparing the flat top to be sold.. but you dont want to put that coat on there everyday lol the first people to come in are literally eating all that crap he just sprayed on there.. and even though the grill cleaners are all "food service" chemicals its not good to eat xD
Noooooooo don't go sideways or in circles 🤪
Hey, why, d you toss it all in the through?! That's flavour man! Lol
I dont get the water part. Huh?? SMH 😨😨😨
Its water with lemon
Meth guys
My first thought also,
Remove all food from area where cleaning is in progress.😡
wow I hope that bacon and stuff they will never serve again to the customers, its not all about cleaning has to follow the health and safety rules too.
The cleaning agent we use is actually food safe! Not that we want that taste to be on the food, but it is technically FDA approved.
Thanks for the video guys, but how about some explanation? Who knows what the different substances you're putting on the surface are, unless you already know how to do this, in which case, why are you watching this?
Donald Dunn yeah... I grew up with just the brink and oil to clean it then reapply oil. Warm water sometimes but I don’t know what all they’re adding.
Heat really hot. Pitcher of ice cubes! Done! Too many chemicals! Sick customers!
TIJUANA KING scrape, oil and stone, rinse with water, done
Michael Durkin butter works better
Won’t keep it from rusting or oxidizing, look up chemophobia, I think you are suffering from it. Product in bag is 3m quick clean heat activated grill cleaner, which is food safe,
Its clean, but the violations from department of agriculture are huge. Dont eat here
Lemon juice and water would have did the job.
deja bryant That would crack the grill, this is not the typical at home cleaning procedure
If you have an open kitchen like ours, you need everything looking brand new all of the time. Lemon juice and water, would not produce that result. That's lazy! Don't be lazy!
That wouldn’t o the trick
Try burning cheese, fat, potatoes, and other foods on a burning hot pan and try to clean it with lemon juice and water, let me know how that goes, it won’t go well
WAT?
I've seen mixecan poor lemon or vinegar and water no scrubbing cleaner than this .... I work in NYC restaurant I always heated cleaning the grill ..,... love to NYC
Nagyeb mahfoz how would the grill be cleaner than this, it has no dark marks, chunks, or even deep scratches, please explain
let it ride....more flavor, the heat will kill the bacteria!
i work at mcdonalds.. you dont want to let it ride.
ihop ?
I know he scrubbed it and then scraped it then poured something on it then scraped it again pretty useless.
I like my women like I like my flat tops when I clean them. Turned to high heat and sizzle away. Thank God grills don't take batteries or I'd be in the poor house...
That is one of the MOST disgusting ways i have ever seen a flat top bricked. Never use chemicals, always go with the grain in bricking, never against it. Yes Grills have grains just like wood. Then you need to remove all debris from the grill brick before steaming it clean, or it causes a sticky residue that goes into your customers next meal Then when buffing the grill you don't use another chemical to final clean. That is just GROSS & i feel sorry for your customers to eat chemicals for dinner.