Flat top griddle cleaning : AskCulinary
I would love recommendation on what’s the right kind strategy to handle the cooking floor on a industrial fuel flattop griddle.
After 15 years within the business and all the time having used chemical substances to “strip” the cooking floor day by day, a chum of mine advised me the opposite day this is wrong and that the skin will have to be left “seasoned” and scrubbed with oil day by day to handle a non stick floor.
Which is the most efficient follow? I’m opening a small breakfast/ lunch cafe and I’m looking to get started off with the most efficient cleaning and upkeep procedures.
TBH I’m additionally simply very curious, because the “seasoned” means made sense when my good friend defined it.