The first step in seasoning the grill is cleaning. You can use water or a metal spatula to scrape the surface. Then lightly oil the surface. After you season the grill, it will be more resistant to sticking. You should use high quality cooking oil as trans fats have been linked to heart disease, liver dysfunction and obesity.
When you buy a new commercial grill, the surface will be coated with mineral oil to prevent oxidation and rusting. This coating is gray in color and will show up on the paper towels when you wipe them. To remove this coating, you must thoroughly wash the grate and wipe it with warm water and a mild detergent. After you have cleaned the grates, you can start heating. The grill should be preheated to 350 degrees Fahrenheit. You should use heat gloves to prevent burns.
Apply the seasoning oil in thin layers over the entire surface of the grill. When applying oil, it is important to be careful not to put too much oil on the hot pan, because the thick layer will not last long and will crack. Crisco shortening is another common ingredient that should be used sparingly as a seasoning.
After cleaning, you can apply a special cleaning detergent to the surface of your grill. This will remove rust and residue, but you should wash it with room temperature water afterwards. A putty knife is also useful for removing hard-to-reach debris. If you are going to use your commercial grill on a regular basis, you will need to follow a few simple guidelines.