› ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Flat top griller problem
New Posts  All Forums:Forum Nav:

Flat top griller problem

post #1 of 6
Thread Starter 
Hi all . I have new flat top griller working on gas
My problem is when i am cooking a burger or anything the top is turning to black even the spaces that I don't use it , i used with oil with butter or without and all the same , is it normal thing or not , and it will effect the food taste or burn it or it's ok
Thank you
post #2 of 6

I would not worry about it too much. You can get a grill thermometer to check the temperature of the surface to make sure it is not too hot. About 300-350 is fine. The grill I worked on for years did the same thing. I just cleaned it every night so it did  not build up. My friend at a different restaurant always kept his shiny while cooking but we never figured out why his and not mine.  

Cooler temperature, closer to 300 might be the answer but the food takes longer to cook. 

In either case, it won't affect the food. Keep scraping any residue off the grill so one thing does not taste like another but otherwise it's just a pain to clean. 

post #3 of 6
Thread Starter 
Thank you
post #4 of 6

I have my flat top temp set at 400, they always turn black. I just clean it every night after the service.

post #5 of 6

I should have mentioned that you should buy a large, long heavy duty aluminum handled grill scraper with a knob on the handle and a 4 inch replaceable blade. The blade should be very sharp.  I don't remember the name of it but your supply company catalog should have one and you will know it when you see it. This will make clean up so much easier. They cost about $40 and are worth every penny.

post #6 of 6

Our griddle gets brown/black as soon as we cook on it.  I scrape after every order.  It stays darkened, but smooth.  Some buildup from larger orders is harder to scrape.  Those parts of the griddle I let cook for longer periods.  It ashes up and scrapes off eventually.


At night, we use a plain stainless scraper, grill brick, and water.  Back to shiny with a little bit of elbow grease.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Flat top griller problem