4 Important Safety Measures For Commercial Gas Broilers

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If you have recently purchased a gas broiler for your restaurant, you are probably looking forward to being able to offer your clientele such delectable delights as charbroiled burgers and fish. However, it's important that your staff be properly trained in how to cook on the broiler so that the food comes out as tasty as possible -- and it's also important that they are made aware of certain safety precautions that should be taken when a gas broiler is on the premises. Proper care of the appliance will increase employee safety as well as help keep the broiler in good operating condition. Following are four safety measures that everyone with a gas broiler should observe.

Have the Unit Properly Installed

Your gas broiler should be installed on a completely level surface by a contractor who is qualified to install gas appliances in commercial establishments in accordance with all city, state, and federal codes. Failure to do so can possibly result in injury or death of employees as well as restaurant patrons, and you will be running an extreme liability risk if you fail to have the unit properly installed.

Never Store Flammables Nearby

Flammable liquids should never be stored near this appliance. Not only is it a safety risk, it will decrease your rating if the the local health departments pays a surprise visit in order to inspect the premises. Keep all flammables in a well-ventilated area as far away from sources of open flames as possible.

Always Allow to Cool Completely Before Cleaning

This is one of the hardest rules to enforce in many restaurants because employees are understandably in a hurry to finish their work and get off the clock. However, it's essential that gas broilers are cleaned properly, and part of that process is waiting until the unit is completely cool before it's cleaned. The two ways to handle this are:

  • Oversee the nightly cleaning yourself or give the job to a trusted employee who understands the importance of waiting until the unit cools before it's cleaned.
  • Assign the job of cleaning the gas broiler to someone on your opening crew.

Which ever option you choose, it's extremely important that food debris are not allowed to build up on the unit -- even small amounts can result in fire. Also, make certain that whoever is assigned the job of cleaning the unit is trained in proper procedure. For instance:

  • Cleaning agents should never be sprayed directly onto the controls because this can result in them entering the gas lines, and this could cause an explosion.
  • The grates should be cleaned with a stiff nylon bristle brush. Burned-on food can be removed using a combination of one part baking soda to two parts white vinegar.
  • Minimize the use of water on cast iron grates because this will lead to rust. Brushing vegetable oil over the grates after cleaning will help prevent rust from forming.

The grates should be deep cleaned once per year. They can be removed from the unit and soaked in a mixture of white vinegar and baking soda, or you can use a commercial product designed for this purpose. Do not use anything that has not been designated as "food safe."

Don't Hesitate to Schedule Repairs

A gas broiler is a significant investment in your business, so be certain to protect it. If you suspect that your gas broiler is malfunctioning because it's smoking, is difficult to start, or otherwise is not functioning as it should, don't hesitate to click here to read or call a qualified repair service. Putting off doing so only increases the risk of injury to your employees and increases the chances of further damage to the unit.