Objective
To ensure commercial grills are kept sanitary, safe, and efficient by removing grease, food residue, and carbon buildup that can compromise food quality, cause flare-ups, and shorten equipment lifespan.
Supplies & Tools Needed
Item | Purpose |
Grill scraper | To remove food and carbon buildup |
Grill brick or pad | For deeper scrubbing |
Heat-resistant gloves | Protect hands during hot cleaning |
BS EN 1276-certified degreaser | Food-safe disinfectant |
Cloths or blue roll | For wiping down |
Hot water (in bucket or spray) | Helps loosen grease |
Stainless steel brush | For charbroilers or grill grates |
Grill oil (for seasoning flat tops) | Prevents sticking after cleaning |
Cleaning Schedule
Frequency | Task |
After each use | Scrape down surface while still warm |
Daily (end of shift) | Full surface clean + drip tray |
Weekly | Deep clean with grates, burner guards |
Monthly | Check and clean grease ducts/hoods |
Daily Grill Cleaning Procedure (Flat Top)
1. Turn Off & Cool Slightly
Allow grill to cool to a safe but warm temperature (~60°C / 140°F).
Wear heat-resistant gloves.
2. Scrape Cooking Surface
Use a grill scraper to remove food particles and grease.
Scrape toward the grease trap or grease chute.
3. Scrub with Grill Brick or Pad
Use a grill brick or pad to scrub surface evenly.
Apply small amounts of hot water to loosen tougher spots.
4. Wipe Down
Use blue roll or cloth with hot water or food-safe degreaser.
Wipe down the entire surface, backsplash, and control knobs.
5. Empty and Clean Grease Trap
Remove the grease trap and clean it thoroughly.
Use hot soapy water or degreaser, then rinse and dry.
6. Re-season (if applicable)
For flat tops: once clean and dry, apply a thin layer of grill oil using a cloth to prevent rust and sticking.
Weekly Deep Clean Procedure (Including Grates & Charbroilers)
1. Cool and Disassemble
Turn off grill and allow to fully cool.
Remove:
Grill grates
Burner covers
Heat shields (if applicable)
2. Soak Grates and Parts
Place in hot water with degreaser or a designated soak tank.
Let sit for 15–30 minutes.
3. Scrub Grates
Use stainless steel brush or scouring pad.
Rinse thoroughly and let air dry.
4. Scrub Internal Surfaces
Spray or wipe internal surfaces with BS EN 1276-certified degreaser.
Scrape off carbon buildup and remove loose debris.
5. Clean Underneath & Floor Area
Wipe down walls, floor beneath grill, and grease traps.
Mop area with degreaser solution if needed.
6. Reassemble
Ensure all parts are dry and reinstalled properly.
🚫 Important Safety Tips
Never clean a hot grill with cold water — may cause cracking or splattering.
Never use abrasive wire brushes on flat tops (can damage surface).
Always use food-safe degreasers and follow label instructions.
Empty grease trays daily to avoid fire risk.
✅ Clean These Grill Parts Regularly
Component | Frequency |
Flat cooking surface | Daily |
Grates & burners | Weekly |
Drip trays/troughs | Daily |
Control knobs | Daily |
Grease filters/hoods | Monthly (or by contract) |