viking range with griddle--how to clean it?
1. For first time use, scrub the surface of the griddle with room temperature
club soda using a Scotch Brite® (blue) soft scour pad.
2. After using the griddle, always remove the drip pan located below it by
pulling the drip pan toward you. The drip pan needs to be cleaned after each
use. Cooked off grease will drain from the griddle through the drain tube and
accumulate in the drip pan. Wash the pan in hot soapy water or with any
kitchen cleaner. If grease is permitted to accumulate, a fire hazard
could occur, since the griddle burners are directly above the pan.
3. Using a spatula, scrape food particles down into drain tube. Flush the surface of a warm griddle
(200ºF/93ºC) with room temperature club soda and wipe entire surface with a paper towel. Coat
lightly with cooking oil.
4. Using hot soapy water to clean the griddle will remove the cooked-in seasoning and will require
re-seasoning by coating lightly with cooking oil.
IMPORTANT: Never flood a hot griddle with cold water! This promotes griddle warping and can
cause the griddle to crack if continued over a period of time.
• For heavy duty cleaning, Viking Range Corporation offers a Griddle Cleaning Kit. This fast and
easy commercial grade cleaning system will clean your griddle in a matter of minutes. To order,
contact your local Viking dealer or Viking Range Corporation at the number given below.
Clean greasy parts with a household grease
solvent such as household ammonia and
water. If necessary, a soap filled steel wool
pad can be used on the grill grate support.
Viking Range Corporation • 111 Front Street • Greenwood, Mississippi (MS) 38930 USA • (662) 455-1200
For product information, call 1-888-VIKING1(845-4641)
or visit the Viking website at http://www.vikingrange.com
• Cast aluminum griddle with non-stick coating
NOTE: DO NOT use metal utensils on this surface as they will remove the non-stick coating
I used to have a Wolf with a 24inX24in griddle. It was very heavy but would lift off. It's carbon steel, so needs to be seasoned and maintained like any other carbon steel such as a wok. For routine cleaning I'd use the griddle brick on it while hot, wipe it down, and rub some clean lard into it. Once in a while if it got really icky I'd take it outside and really work it over and hose it off. Got a lot of good use out of that griddle and really miss it.
re: Jim Washburn
Thanks for your input. Maybe I don't know how to season it. Give me some guidance, please! You could even send it to my e-mail addres directly - firstname.lastname@example.org
Thanks! I'd appreciate it. I just spend a couple of hours getting the gook sticky oil residue off. Used vinegar and water...vinegar and baking soda and lots of elbow grease. What a pain!!
I would recommend taking it outside to get the packing grease off. Once you get that off you have bare metal exposed to air, and it will start to corrode very quickly. You've got to get it dry and get some grease on it fast. Then get it good and hot and start rubbing grease into it. This will not be pleasant work. If you're not careful you can burn yourself, and the grease will smoke like hell. Cheap grocery-store hydrogenated lard is great for this. You wouldn't ever want to cook with it, but for seasoning cast iron or carbon steel cooking vessels it is excellent. Don't let grease pool on the hot surface. Keep wiping (carefully) so you just have a thin layer of grease everywhere. Do this for a half hour or even an hour if you can stand it. Turn off the fire and let the griddle cool off. Repeat a time or two at your convenience. Then you will have a good initial seasoning and can start cooking. Yeah, it's work, but was well worth it for me. Especially when I'd have company for breakfast, I could have the griddle covered with bacon and eggs and pancakes. Great fun and very efficient. Hope this helps, and feel free to ask me more questions. I'll be delighted if I can help you enjoy your griddle.
I stumbled upon this very late in the game but I did want to say I have what I think is a great, easy method to clean my viking griddle and keep it seasoned. If food gets stuck on it--which it usually doesn't--I use plain old kosher salt and a paper towel to scrub it off. (No water.) Then, after every use, I put a little olive oil (lard if I have it) on the griddle while it's still hot. I let it sink in for five minutes or so, and then wipe it off with a towel so there's a nice, thin even layer. This keeps the grill free of food but still seasoned. I think I first found this method on MarthaStewart.com for cast iron skillets, and it works great for my griddle as well. Oh, one other thing: I don't use anything with acid on the griddle as that takes off the seasoning. This would include, for example lemon, vinegar, and tomatoes.
I have a terrible time cleaning my griddle! I've tried seasoning it - but it always leaves a sticky oily mess that is near impossible ot clean!
I'm frustrated with it - having spent this much money for the thing in the first place!
Does someone have a suggestion that I'm overlooking?
- 1- Mix 1tsp baking soda (arm & hammer pure sodium bicarbonate) with 8oz lukewarm water.
- 2 - Pour a dash on the blackest part of the griddle while still warm (but not hot enough to burn you) and rub with a paper towel
- 3 - Repeat step 2 until the griddle is clean or your solution is all used up
The griddle is NOT SS, it is a more like a "carbon steel skillet" and as such needs to have a seasoning on it or it will rust.
Food can stick to it, especially if the seasoning is not uniform and/or the griddle is used infrequently, so I tell folks that are on the fence about how much they'll use it to consider how often they currently do the sort of cooking best suited to this surface.
Viking sells a kit with some solvent type cleaner in it, for those how want to strip down their griddle an/or have maid get everything shiny, but then you have to reseason all over again --
http://www.vikingrange.com/MEDIA_Cust... (last section of PDF is griddle care...)
My griddle is a lovely black from almost constant use. I rarely do a huge clean-up on it, preferring to use a bit of water on the still hot griddle and simply scrape off the accumulated crud. After almost five years, nothing, absolutely nothing sticks on ole faithful - much like a well-used and much-loved cast iron skillet. The local health dept. hasn't beaten down my door yet and until they do, I'll continue with my benign neglect. OK, I will admit to a very occasional spurt of cleanliness but try to resist these shortcomings by hiding the stone. Love the griddle and use it frequently.