Grill / Flat Top Cleaning SOP
Daily grill and flat top cleaning SOP: cool-down, carbon scraping, degreasing, sanitizing, and seasoning.
- Estimated time
- 20 min
- Frequency
- daily
- Business type
- restaurant
- Category
- cleaning
- Role
- line cook
- Role
- kitchen manager
Purpose
Remove carbon buildup and grease safely so the cooking surface is ready for the next service.
Run this grill cleaning SOP after the last ticket or during a scheduled break-down. Never scrape a hot surface: confirm cool-down before starting.
Cool-Down
Confirm the surface is safe to clean.
-
Surface cooled to safe touch temperature
Pass / Fail
-
Required PPE worn (gloves, eye protection)
Scraping & Wash
Remove carbon and grease buildup.
-
Carbon buildup scraped from surface
-
Surface washed with approved degreaser
-
Grease trough emptied and wiped
Finish
Sanitize and prepare for next service.
-
Surface sanitized and passes inspection
Pass / Fail
-
Re-seasoned per equipment manual (if needed) (optional)
-
Grill maintenance notes or repair requests (optional)
Note
Frequently Asked Questions
- How often should a flat top grill be deep cleaned?
- Scrape and wipe down after every service period. Full carbon removal and sanitizing happens at close per this daily SOP.
- When is it safe to clean a flat top grill?
- Wait until the surface is cool enough to touch with a gloved hand: typically 30–45 minutes after shutdown. Use the cool-down pass-fail check before scraping.
- Should I re-season the flat top after cleaning?
- Re-season if you stripped the cooking surface or used aggressive chemicals. Light daily cleaning usually only needs a thin oil wipe: check your equipment manual.
- What PPE is required for grill cleaning?
- Heat-resistant gloves, eye protection when using degreaser, and non-slip shoes. Confirm PPE on the checklist before scraping.
- How long does flat top cleaning take?
- Plan about 20 minutes including cool-down wait time. Split scraping and sanitizing between two cooks to finish faster.