Teppanyaki Flat Top Grill | Hygiene Issues

The teppanyaki flat-top grill is probably one of the most difficult to clean. This is because it is affected by extreme heat, and food ingredients and other fat accumulations cooked on it can become difficult to remove over time.

This is especially true if the teppanyaki flat-top grill is an important tool in restaurants, bars and grills, and fast food chains.

However, although products with chemical preparations are designed to clean teppanyaki flat-top grills, resulting in an ultra-smooth finished product, you can achieve a similar effect using household ingredients such as vinegar.

Food Stains, Debris and Grease Buildup

Typical food ingredients being prepared on the teppanyaki flat top grill include fried rice, vegetables, eggs, meat, and seafood.

Condiments such as mirin, dashi, soy sauce, salt, pepper, herbs and spices are also mixed with other main ingredients, not to mention a few liters of oil when frying food.

At high temperatures, at least 10% of food ingredients will be dehydrated and broken into pieces, becoming food stains and residues.

The oil used to cook them becomes very viscous over time, because food residues mixed with it will also remain on the grill surface.

The problem with these food stains, crumbs, and grease accumulation is that they harden, stick to the grill, and are difficult to clean.

Daily Cleaning and Maintenance

In order for the service life of the teppanyaki flat top grill to exceed the expected service life specified by the manufacturer, you must clean and maintain it every day.

Scrape off the food residue and grease on the surface of the grill, remove the ashes and other charcoal/sawdust fragments from the collection tray, and apply all the oil on the grill (to prevent rust). These will extend the life of the grill.

A teppanyaki flat-top grill that is still useful beyond its prescribed life span will mean more profits and savings for your restaurant or bar and grill business.