In terms of safety, cleanability is important when choosing an outdoor grill or rotisserie.

When it comes to cleaning outdoor grills, empty, clean and refill the water pan after every use. Operators can run water pans through their dishwashers or wipe them down well with soap and water. Pressure wash the entire unit at least once a year or, in high-volume applications, at the end of events, provided the manufacturer specifications allow for this. Operators can also spray down the grates with oven cleaner, let it sit for a bit and then pressure wash it. Also keep clean the radiant above the grill burners. Thoroughly clean outdoor grills stored over the winter prior to using them.