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Choose an oven and grill cleaner for a commercial kitchen
Should I choose an aerosol or a pourable cleaner?
Start with how your crew applies the cleaner and how much buildup is on the equipment. Aerosols make it easier to treat specific spots and control coverage on oven walls, broiler grates, and detailed areas. A pourable commercial oven cleaner is better suited to flat-top griddles or batches of removable parts such as fryer baskets and hood filters. MA5X Heavy-Duty Oven & Grill Degreaser is a pourable concentrate sold in 1-gallon containers and 55-gallon drums. Namco Muscle Man Oven Cleaner is sold by the case in quart containers or 18-ounce aerosols. Before choosing a format, consider storage space, cleaning frequency, and the equipment manufacturer's care instructions.
Can a pH 13-14 cleaner be used on every kitchen surface?
No. MA5X has a pH of 13-14 and is meant for surfaces that can tolerate highly alkaline cleaning chemicals. Do not use it on aluminum fryer components, trays, filters, trim, or other aluminum surfaces. Strong alkalinity can attack the metal and cause permanent damage. Check the material before applying the product and follow the label and safety data sheet. If compatibility is uncertain, test a hidden area first. Staff should receive workplace chemical information consistent with OSHA's Hazard Communication guidance. Store products in labeled containers and use the specified personal protective equipment. Make sure the work area has suitable ventilation. Never mix cleaners unless the manufacturer expressly directs it. Employers can review the Hazard Communication Standard when setting up training, labeling, and safety data sheet procedures.
Related: Cleaning Chemicals · Heavy Duty Degreasers
How should carbonized grease be removed from commercial cooking equipment?
Shut down the equipment and bring it to the temperature specified on the cleaner label and in the equipment instructions. Remove loose debris so the commercial kitchen degreaser can reach the bonded grease. Leave the product on for the stated dwell time, but do not let it dry unless the directions allow it. Loosen stubborn deposits with a compatible non-scratching pad, brush, or scraper. Then rinse or wipe the surface as directed. Fryer baskets, hood filters, and removable broiler grates may be easier to clean in a designated wash area where runoff can be controlled. When cleaning griddles and oven interiors, shield igniters, electrical components, controls, painted finishes, and nearby materials from spray or splashes. Rinse food-contact surfaces according to the product label before returning the equipment to service. Light cleaning between deep cleans can keep carbonized buildup from becoming harder to remove.
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