8.3 Panini Grill Cleaning & Maintenance

# 8.3 Panini Grill Cleaning & Maintenance

**Little Coffee Bean Co**
**Version:** V2
**Date:** October 2025
**SOP Number:** 8.3

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## Purpose

To provide staff with clear procedures for daily cleaning, maintenance, and deep cleaning of panini grills, ensuring food safety, optimal performance, and equipment longevity.

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## Scope

This SOP applies to all panini grills at Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops).

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## Equipment Required

– Soft-bristled cleaning brush
– Damp cloths and dry cloths
– Degreaser (food-safe)
– Scraper (non-abrasive)
– Oil (for conditioning plates)
– Thermometer (for temperature verification)
– Manufacturer’s manual

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## Daily Cleaning (During & End of Shift)

### 1. Cool Down Plates
– Allow grill to cool slightly (still warm, not hot)
– Never clean while extremely hot or cold
– Ensure grill is switched off

### 2. Wipe Plates
– Use damp cloth to wipe down both upper and lower plates
– Remove food residue and grease buildup
– Wipe in one direction, not circular motions
– Repeat with dry cloth

### 3. Clean Edges & Exterior
– Use soft brush to remove crumbs from edges
– Wipe exterior with damp cloth
– Dry with clean cloth
– Check for damage or wear

### 4. Empty Grease Trap
– Remove grease trap (if applicable)
– Empty grease into appropriate waste container
– Rinse trap with hot water
– Dry and replace

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## Weekly Deep Clean (Friday)

### 1. Deep Clean Heating Plates
– Ensure grill is off and cool
– Apply food-safe degreaser to plates
– Use soft brush to scrub away buildup
– Use non-abrasive scraper for stubborn residue
– Rinse thoroughly with damp cloth
– Dry completely with clean cloth

### 2. Clean Grill Exterior
– Wipe down entire exterior with damp cloth
– Use degreaser for greasy areas
– Dry with clean cloth
– Polish if applicable

### 3. Inspect & Condition Plates
– Check plates for damage or wear
– Look for uneven heating areas
– Apply thin layer of food-safe oil to plates
– Wipe excess oil with cloth
– Heat grill briefly to distribute oil

### 4. Check Temperature
– Use thermometer to verify heating temperature
– Should reach 180–200°C for panini
– Report any temperature issues to management

### 5. Inspect Hinges & Seals
– Check hinges for wear or damage
– Inspect rubber seals for cracks
– Ensure grill opens and closes smoothly
– Report any issues to management

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## Monthly Maintenance

– Inspect electrical cord for damage
– Check all bolts and fasteners are tight
– Verify thermostat accuracy with thermometer
– Inspect for signs of rust or corrosion
– Test temperature controls
– Check that grill heats evenly

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## Troubleshooting

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## Food Safety

– Never use harsh chemicals or abrasive materials
– Ensure all cleaning products are food-safe
– Do not submerge grill in water
– Keep cleaning materials away from food prep areas
– Wash hands after cleaning

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## Safety

– Always ensure grill is off before cleaning
– Allow grill to cool before deep cleaning
– Be careful of hot surfaces during daily cleaning
– Never use water on extremely hot plates
– Report any damage or malfunction immediately

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## Responsibility

– **All Staff:** Complete daily wipe-down after use
– **Shift Managers:** Oversee daily cleaning and complete weekly deep clean
– **Store Manager:** Verify cleaning standards and arrange professional servicing
– **Directors:** Review maintenance logs and budget for repairs

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## References

– Panini Grill Manufacturer Manual
– Manufacturer Maintenance Guidelines
– UK Food Standards Agency (FSA) Guidance