Commercial Teppanyaki Griddle | Cleaning And Seasoning

You know very well that a commercial teppanyaki griddle may be the most versatile cooking equipment in your restaurant kitchen. From steak to eggs, you can actually use it to cook anything on a cooking surface without the risk of flavor transfer. On the other hand, it is very important that you properly maintain this surface, because otherwise the taste of the food will come down and it will be affected.

Seasoning Commercial Teppanyaki Griddle

If you want to ensure that your food does not stick to the cooking surface, then you need to take care of it properly. In this regard, condiments do not refer to taste. In fact, you need to coat the cooking surface with lard or oil to ensure that the food does not stick to it. If your teppanyaki griddle has been washed many times or is new, then it must be seasoned. In addition, if the food starts to stick, you may also need to season it. As for the seasoning process, it is like this:

1. Wipe the surface of the teppanyaki griddle clean with a lint-free cloth.
2. With a lint-free cloth, carefully wipe baking soda, beef suet, shortening or oil. Next, heat the griddle to 350-400 degrees Fahrenheit.
3. When it reaches the right temperature, be sure to turn off the griddle and let it cool down for a while.

Excess oil must be wiped off, and steps 3 to 5 must be repeated.

Generally speaking, the teppanyaki griddle should be re-seasoned once a week, but it all depends on how often you use it. After all, if your food starts to stick, then this is a clear sign that you need to re-season. If you have a new griddle, turn on all the burners at the lowest setting and let them burn for 1 hour. Let the griddle cool down before you go to the next step.

Cleaning A Commercial Griddle

To prevent flavor transfer and maintain cooking efficiency, you need to scratch and clean your commercial teppanyaki griddle frequently. Here are some tips on when to do this:

Daily: Carefully remove the empty grease container and clean the grease griddle. Every time you remove food from the grill, scrape it clean with a grill spatula.

In addition, be sure to use grill bricks to clean the grill surface. If the griddle is made of stainless steel, make sure you rub it in the direction of the food.

Once a week: After the bakeware has completely cooled down, clean it with a food-grade degreaser. Do not use water and soap, as they will affect the taste of the food. When the weekly cleaning is over, be sure to re-season the griddle. Otherwise, it is best to use a thin layer of cooking oil on the teppanyaki griddle plate to prevent it from rusting.