Gas stoves are still very much an important fixture in kitchens and have kept the cooking flames burning for many. Compared to induction stoves which mostly require just a wipe down, gas stoves need more attention. Yet, many times the crew neglects them and as food spillages build up, the stove loses its efficiency and also attracts household pests. The stoves are not difficult to clean and will be easier to do when done regularly. Aside from ensuring that spills are wiped up from the range area immediately, the staff should perform a more thorough cleaning at the end of the day. It goes without saying that the gas stove must be cooled before you handle it. If you are using an electric gas stove, disconnect the electricity connections.
CLEANING THE GRATES
Cast iron grates can be cleaned with a wet cloth but if grease has accumulated on them, they need to be soaked in hot water with a bit of dish washing soap for about 20 minutes. If the amount of grease is heavy, soak them overnight before scrubbing. A simple solution to get rid of buildup is applying a paste of baking soda and water on the grates.
UNDER GRATES OR BURNERS
Since grates and burners have been removed, wipe this area down with hot soapy water and if there are food crusts or stains, use a plastic scouring pad or steel wool to get them out. Collect the loose debris with a sponge then wipe down with the damp cloth.
If you happen to run low on cleaning solution, the kitchen has items that you can use to make your own – mix some vinegar, baking soda, lemon juice in hot water. Put it on the surface and scrub with a steel wool sponge.
Some stoves come with a griddle and excess food products can be scraped off with a scraper. Doing it throughout the day is recommended for hygiene and to prevent taste contamination and before closing, pour water on the griddle, heat it to 150ºF and wipe clean with a thick cloth.
For kitchens using stoves with an oven, it needs to be cleaned at least once a month, unless there is excess spillage. A mild detergent and soft cloth is suitable for metal interiors while a standard oven cleaner solution is suitable for porcelain enamel interiors.
Gas stoves come in various configurations and each top should be cleaned according to its manual. The common range tops include:
• GAS OPEN BURNERS
As mentioned above, the burner grates need to be removed, cleaned and dried. If you find any clogged holes, the burner needs a more thorough cleaning for the flame to burn properly; which should be blue in colour and at a steady glow. If you notice the flame being jumpy or with a yellow / white shade, check the port as it might be clogged or the gas-to-air mixture is incorrect.
• FRENCH TOP
You can spot clean throughout the day if there are any spills and at the end of service, wipe down with warm soapy water.
• HOT TOP
Wipe it down with a coarse cloth while the cooking surface is still slightly warm. Scrape off any burnt food and if it is excessively dirty, you should remove it and wash it in warm, soapy water. Wipe the hot top with a light coat of oil to prevent rust after it is dry.
• GRIDDLE TOP
Use a specialty grill brick to clean the griddle top at the end of everyday service and degreasing should be done once a week. This type of tops also requires periodical re-season to prevent food from sticking. First, wipe the surface clean with a lint-free cloth followed by rubbing cooking oil or baking soda with the same type of cloth. Heat the griddle to 350 – 400 °F and when it reaches the desired temperature, turn off and let cool before wiping off excessive oil. Repeat the steps beginning from the rubbing of oil one more time.
** The methods of cleaning gas stove as mentioned in this article serves as a
general suggestion only. It is recommended that you refer to your service manual
GRIDDLE TOP for the accurate directions.