Spicewine Cleaning Question
 

I have the good fortune to be doing a festival on Labor Day weekend. They project anywhere from 5-10K people everyday for all four days of the weekend.

I have the temporary food service application submitted and it will be approved. One of the things that I have to do in between cooking is clean each rack in my spicewine.

In the past I just hose them down and scrub them as much as possible. Not really caring how clean or not clean it gets. The charred stuff gives it flavor. The Board of Health requires me to clean it to it's original shininess before I can cook on it again, though I'm pushing for them to let me give it a quick once over and go back to work.

Anyone have any success in this? Is there a fast and efficient way to clean my racks in the spicewine to that they get back there. Finding a wash tub for them is hard enough, let alone scrubbing them in public. I'm not complaining about it at all. I love my Ginny and dote on her almost as much as I do my boys and definitely more than my wife. It's just tricky with the cooking for the public.

Just off the top of my head....A do it yourself car wash ???
They have high pressure hoses with hot water.
Then a light cleaning and oil rub.

That is ... if there is one nearby.

Just a thought.

Might want to try and rent a pressure washer if you don't have one. How far do you live from the event site? Just thought you could go home if you don't want the public viewing.

I wanted to do that but they won't let me cook off site this year so far. Then I would cook everything off site and just foil, and deliver. It's about 45 minutes from house.

Last night I sprayed them with oven cleaner and put them in trash bags, today I took them to a car wash and hosed them off they came out ok but it was an expensive ordeal.

I am thinking I will try putting one in the oven and putting it on self clean to see what that does. Also I had a gooey muck in the water pan so I put down some oil soak material like you use on a garage floor and let it sit all night. It soaked it up and let me scoop it out in short order.
Dave

Sent you a PM Bob.

What festival is it?

It's the Canal Winchester Labor Day Festival.

Thanks for the note. I'm heading down there this week to take a look at the place. Prices are unbelievable there.

I do what MoDave does... oven cleaner and into a trash bag for 24 hours. Holy cow, though... original shiney grates? That's a crock if you ask me. Smoke discolors them after one or two cooks. Mine get clean but never clean as new.

shiny new clean sounds a bit harsh to me as well,. Think you mite question them or find a different inspector to ask about it, if possible.
Dave

I agree. I think they are just trying to be a Big Richard!!

Have you ever seen ANY kind of concession cooking appliance like griddles, deep fryers etc. that was shiny as new unless it was actually new?

Not me.

Get old cooler that racks fit in Spray with degreaser and let set lid on in sun. Rinse and fill with detergent and hot water and scotchbright them.

Original Shinyness?
 

Are they drunk? Have they ever seen the pit in any old BBQ joint? The only rules for my health department are no visible pieces of meat carried over from day to day, and no wire brushes.

We take the FEC and trailer to the carwash. I like Norcoredneck's idea.

Simple green is a good degreaser and cheap, use that and a scotchbrite pad

Ever think of buying an extra set of racks for inspection? :eek: :-D

Now that is thinking!:biggrin: