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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
1. Char Broiler
* Consult your owners manual to determine any specific cleaning requirements.
DAILY:
a. Clean grates with stiff wire brush as necessary throughout the day.
b. Wipe out and clean grease channel and drain spigot at closing.
c. At closing, burn off grates and then scrape clean with wire brush. Seasoning of the grill may be necessary at this time to minimize sticking of the patties to the grill.
d. Remove catch pans below grill for cleaning.
WEEKLY:
a. Disassemble grill (grates and tents) for thorough cleaning.
b. Wipe out entire interior of broiler.
B-V Consulting
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