17 Aug How to Clean a Commercial Induction Range

Commercial Induction Ranges are generally easier to clean than Gas Burners but still require to be cleaned on a regular basis in order to keep them in a clean and hygienic condition and for the purposes of inspection.

Daily Surface Wipe-Down

Clean the surfaces using a damp cloth and a little washing-up liquid, or use a ceramic hob cleaner. Avoid things that make lots of foam and can leave a residue. Remember not to get the hob too wet. It is best to clean the hob when it is cold.

Removing Burnt-On Residue

Clean tough burnt-on patches using a scraper. Rub into patches using a low angle then apply a ceramic hob cream using a soft cloth. (Never use steel wool, scouring pads or abrasive powders as these scratch the induction hob surface forever.)

Controls and Ventilation Slots

Clean the controls using a lightly dampened cloth. Remember to keep any moisture in the cleaning materials away from the gaps between the controls. Using a dry pastry brush or even a soft toothbrush to clean dust and debris from the ventilation slots, and from the underside of the handles and also from the underside of the trim surrounding the hob.

Weekly Deep-Clean Checklist

Once a week the full surface of the hob has been cleaned with ceramic hob cream using a soft cloth, all the vents have been brushed out and the underside of the hob including the trim all been degreased with a food safe degreaser, check for any cracks or discolouration and add to your kitchen maintenance record for future reference.

Keep a Cleaning Log

Food hygiene inspectors often want to see evidence of your routine maintenance. Keeping a simple dated log of what you have cleaned and what products you have used can be as quick as two minutes. More on Commercial Induction Range can be found at htargetcatering.co.uk/induction-suites/commercial-induction-range.

Cleaning your induction hob on a regular basis will keep it in good working order and ensure your kitchen is hygienic and complies with regulations.