Cleaning a Grill Unit is an essential process, no doubt.
The big challenge is that meats squirt in different directions when you grill them. Due to the protein and fat content in meat juice, a very firm crust emerges when the juice splashes on the hot surfaces of the grill.
Therefore here we want to tell you how to clean a Rotisserie Grill Unit in two steps on a daily basis.
The first step
should take place at the point of sale. When you have just finished selling the grill still has some temperature. Now it is by far easier to loosen the firm crust than later when the grill is cooled down. Using a wire sponge (like in the Picture on top of this page) allows you to fight the residues successfully. Nevertheless, a certain amount of elbow grease is mandatory. Therefore you should wear robust rubber gloves like the person in the pictures below to protect your skin from the strings of the wire sponge!
The second step
for Cleaning a Grill Unit is best done at home. Here you have time and can clean the whole grill and the refrigeration compartments with suitable cleaning agents. If you have spits of meats left in the refrigeration compartments you can bring them to your storage fridge. If the crust has already been scratched off at the site, further cleaning is not very strenuous and you can concentrate on the thoroughness.
Depending on the intensity of the cleaning agents and the tools you use you must protect yourself! In the bigger stations in Germany the guys responsible for the second step cleaning in the stations of Hertel’s Chicken wear waterproof protection equipment (see photo). Since they use cleaning agents that contain sodium hydroxide solution and they use high-pressure water blasters this is important. With such strong agents and tools the Grill Unit and the fridge get very clean in a very short time on a high hygienic level.
But such agents and tools are not necessary. If you use brushes and sponges with regular dish soap, you will get the job done!
Another thing you must take care for are the burners. If you get too many splashes of water or even cleaning solutions onto the burners’ ceramic tiles they might wear more quickly.
Furthermore you must regard hygienic regulations from the authorities having jurisdiction (Health Departments) in the areas you want to operate. Experience has shown that the requirements often differ. The use of sanitizers for example is mandatory for commercial cooking appliances in many districts in the US, but not in all of them.