Ranges

Vacuuming surfaces before cleaning may remove debris before cleaning and prevent scratches.

Avoid abrasive cleaners; use fine scrubbing sponges (often blue surfaces).

Use vinegar and water or cleaner recommended by OEM.

Only clean parts specifically labeled as dishwasher safe in dishwashers.

Be certain surfaces are cool enough to touch before any cleaning or other maintenance is performed.

Turn burner handles gently and grease with OEM recommended products.

Ovens

Burned food deposits

Door alignment and seals

Check for level and floor settlement issues

Remove boil overs and spills between cooking shifts to prevent carbonizing of foods on surfaces.

Clean crumbs and encrusted matter from around door opening; do not slam doors to remove debris.

Follow OEM instructions for selfcleaning ovens.

Excessive smoking

Burners should have a clear flame

Flames should never float

Empty grease pan and wash with mild solution of vinegar or OEM recommended cleaner.

Clean whole broiler chamber and body front with vinegar solution or OEM recommended cleaner.

Under fired broilers require additional cleaning to prevent “over-firing” which can severely damage surfaces.

Check to see that air shutters are clear.

Smoking can indicate that temperature is too high or fat has broken down.

Look for accumulated food crumbs

Check for gum build-up

Drain fryer with commercial filter

Wash kettle with hot alkaline solution

Rinse with clear water and vinegar mixture and dry with cloth.

When restarting after cleaning or servicing replace fat prior to lighting the gas burner to avoid flashovers.

When solid fat is used set on “melt” cycle to start.

Wipe frequently with heavy grease absorbent cloth.

Empty and wash grease receptacle

Regularly check thermostat operation

Polish cast iron with griddle stone

Rinse with hot water and drain. Pour two gallons of water into urn and add OEM recommended cleaner.

Scrub with urn brush

Rinse and drain twice

Clean gauge glasses with gauge brush and rinse.

Where faucet assemblies are designed for disassembly clean with urn solution.

Remove trays and clean with soap solution in warm water, rinse and dry.

Clean crumbs with soft brush

When chain drives are used clean chains and surrounding frame.

Clean all food compartments; remove all shelves and supports and clean out of place.

Add water and mild detergent and swish with a brush; brush drain and valve with bottle brush.

Replace gaskets when necessary

Check culinary filters regularly

Have operator blow down boiler to keep sediments out of “clean steam” source.

Immediately after unit is empty, turn off burners, add water and mild detergent; allow food particles to dissolve in the warm water.

Swish with a brush to properly strain food receptacle.

Steam kettles