How often should the grill be scraped and squeegeed?

The grill should be scraped and squeegeed after every run to ensure that it operates efficiently and food quality is maintained. This practice is important for several reasons: it helps to remove any leftover debris or food particles that can affect the taste and safety of the food being cooked, prevents the build-up of grease that can lead to burning or smoky flavors, and promotes a consistent cooking surface temperature.

Additionally, maintaining a clean grill is crucial for preventing cross-contamination between different food items, which is a significant aspect of food safety. Cleaning the grill after every cooking run allows staff to ensure that the surface is properly prepped for the next item being cooked, thereby optimizing cooking efficiency and contributing to overall kitchen hygiene.

Other choices reflect different schedules for cleaning, but they may not ensure the same level of cleanliness and food safety. For example, cleaning only at the end of a shift might leave accumulated residue that can negatively impact the food throughout the shift. Similarly, cleaning once an hour could allow for undesirable build-up between cleanings, while cleaning only at the beginning of a shift does not address cleanliness during peak cooking times.