Commercial ranges typically involve a range top and base, but sizes, features and configurations vary widely.


Cleaning and Maintaining Commecial Ranges

Neglect represents the biggest issue with ranges. When units do not receive regular and proper cleaning their service lives become severely compromised. They also become a fire hazard. When properly cared for, ranges can last 10 years or more.

Basic daily maintenance for ranges requires removing and thoroughly cleaning the grates and burners; fully cleaning the burner box; inspecting pilot systems, control systems and burners; and cleaning all surfaces.

The oven base, notorious for not being cleaned regularly, also needs attention daily. In addition, clean the drawers daily or the debris inside can become a fire hazard.

Because heat buildup can lead to control failure, range burner heads may require occasional cleaning in order to unclog port holes.

As for griddles, plancha tops and charbroilers, warm water and decent scrubbing at the end of the day will go a long way to keep these components clean. Do not use chemicals to clean these parts.

It’s important to note that operators should never hose down their ranges. Water can damage the electronics and corrode non stainless-steel materials.


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