How to Clean a Taylor Double-Sided Grill: Step-by-Step Guide for Restaurants in Canada
Learn how to clean a Taylor double-sided grill with a simple step-by-step guide and video. Covers tools, daily SOP, safe cooling, rinsing, and release-sheet care for Canada.
Keeping your Taylor® commercial flat-top grill clean protects food quality, extends equipment life, and reduces downtime. Below is a concise, staff-friendly procedure based on our technician training video, tailored for restaurants across Ontario, Nova Scotia, New Brunswick, Prince Edward Island, and Newfoundland.
What You Need To Clean a Taylor Double-Sided Grill
Heat-resistant gloves
Grill squeegee
Grill scrubber pad
Spray bottle of approved grill cleaner
Clean grill cloths (sanitizer-soaked and damp)
Rubber spatula (for tight spots)
1 litre container of clean water
Safety first: The grill must cool to the proper cleaning temperature. Never pour cold water or ice on a hot surface. Touching hot metal can cause injury.
How to Clean a Taylor Double-Sided Grill (Step-by-Step Video)
Watch our step-by-step video from TFI Food Equipment Solutions to learn how to clean your Taylor commercial double-sided grill safely and correctly. See the exact tools you need, how to cool to "Ready to Clean", release-sheet care, scrubbing, and rinsing so your line is ready for the next shift in Canada.
Step-by-Step Taylor Grill Cleaning Guide for Restaurants
1) Cool the grill correctly
On each control, select Clean mode.
Allow the unit to cool. When it reaches the correct temperature you will hear a chime and the control will read Ready to Clean.
Press the touchscreen button once to cancel the alarm.
Do not attempt to clean before this point, and do not use cold water or ice to speed cooling.
2) Remove and clean the Teflon® release sheets
Remove the clips at the top of the upper platen and unhook the right side to release the sheet.
On a flat surface, clean both front and back of each sheet using grill cleaner, the scrubber pad, and a wet cloth.
Each sheet has two sides with different colours. Note which colour faced the food so you can flip to the other side on re-install to extend sheet life.
Wipe the exposed surface with a sanitizer-soaked grill cloth. Keep sheets flat. Do not fold or crease.
3) Clean the upper platen (top grill)
Spray a cleaning pad with grill cleaner, then scrub the platen face and outer edges.
Clean both sides of the upper platen. Use the rubber spatula and cloth to reach the back.
Wipe the top, sides, and rear with a cleaner-damp cloth.
Remove any residue with a damp cloth.
4) Clean the lower grill surface
Lightly spray the cooking surface with grill cleaner.
Scrub to lift grease and carbon. Work section by section until the whole surface is clean.
5) Rinse and squeegee
Fill the 1 litre container with water. Slowly pour about half onto the grill.
Use the grill scraper to free remaining residue.
Squeegee and wipe with a clean damp cloth to remove cleaner.
Repeat with the remaining half-litre until the surface is completely free of cleaner.
6) Reinstall the release sheets
Start from the right side of the platen, wrap the sheet around, then reattach the top clips.
Ensure sheets are snug and smooth.
Repeat for the other platen.
7) Empty and clean grease troughs
Remove, empty, and wash the troughs on both sides. Dry and reinstall.
8) Power down or preheat
For standard operations, turn the grill off for the night.
For 24-hour operations, turn the grill back on and preheat to cooking temperature.
Common Taylor Grill Cleaning Mistakes To Avoid
Cleaning before the unit indicates Ready to Clean.
Using cold water or ice to cool the surface.
Leaving cleaner residue on the plate.
Creasing Teflon release sheets or reinstalling with slack.
Forgetting the backs and edges of the upper platen.
How often should I clean a Taylor Grill?
Daily: Follow the full procedure above at close or during a scheduled cleaning window.
Shift wipes: Between dayparts, perform quick squeegee and damp-cloth wipes on residue and check trough levels.
Weekly: Include extra attention to external panels, handles, and control bezels with food-safe cleaner.
Service, Parts, and Preventive Maintenance for Taylor Grills in Canada
Equipment Maintenance & Parts
Equipment Maintenance: Prefer predictable care over surprise repairs. TFI Total Care is a low monthly programme that covers reactive service calls, planned equipment maintenance, parts mailers, training access, and no overtime charges across Ontario and Atlantic Canada.
Parts: Need a technician fast or OEM-quality repair for Taylor® grills and other hot-side equipment. Our factory-trained team services major brands with genuine parts and 24/7 response.
Restaurant Equipment Financing & Sales
Rentals: Looking to add another commercial flat-top grill or upgrade your line without the upfront cost. Ask about flexible rentals of used and demo units, month-to-month or 12–60 months.
Financing: Prefer to own with manageable payments. Explore restaurant equipment leasing and financing through our partner with quick approvals and lease-to-own options.
Purchase New: Building out a station. We supply Taylor® two-sided grills and a focused portfolio from Henny Penny®, LightFry, and Franke to optimize foodservice operations across Canada.
Used: On a budget. Browse our certified used commercial restaurant equipment inventory. Every unit is inspected, tested, and includes a parts and labour warranty.
Taylor Grill Cleaning Checklist for Staff
Daily close SOP: Taylor® double-sided grill
Select Clean mode and cool until chime.
Remove clips and Teflon sheets. Clean both sides.
Scrub upper platen face, sides, and back.
Spray, scrub, and section-clean lower plate.
Rinse with 1 L water in two passes. Scrape, squeegee, and wipe until no residue.
Reinstall sheets snug.
Empty and wash grease troughs.
Power off or preheat for 24-hour operations.
Book Taylor Grill Training and Demos in Ontario and Atlantic Canada
Book a refresher with TFI Food Equipment Solutions in Mississauga or Dartmouth. For service or programme details, submit our contact form here! We serve Ontario, Nova Scotia, New Brunswick, PEI, and Newfoundland.
Follow your local health authority’s sanitization requirements in addition to this SOP.
Nicole Camposeo-Cheung is the Director of Marketing, People & Culture at TFI Food Equipment Solutions, Canada’s leading provider of premium commercial foodservice equipment. She combines her expertise in business management and fashion arts to foster a dynamic, innovative, and people-centric corporate culture. Passionate about empowering teams, building strong client relationships, and driving growth through creativity and collaboration, Nicole plays a key role in shaping TFI’s brand and workplace culture. She also shares her industry expertise and insights through the TFI blog, helping foodservice professionals stay informed about the latest trends, best practices, and innovations in commercial food equipment.
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