Category Archives: Cleaning

Jackson WWS, Inc

Jackson Warewashing – Optimal Clean, Low Energy

Solid Clean, Low Energy

Jackson Warewashing Systems is a leading manufacturer of high-quality commercial dishwashers driven by their “Clean the First Time” commitment. All of their dishmachines are made in the USA and deliver optimal cleaning performance while reducing labor, chemical use, and cleaning costs. With nearly a century of experience in developing innovative designs, it’s no wonder they’re thought to be one of the best commercial dishmachine producers in the industry.

Jackson produces many eco-friendly, ENERGY STAR® models, striving to lower operating cost by reducing the overall water consumption in each unit. The Jackson DynaTemp High Temperature Door-Type Dishwasher uses only 0.69 gallons of water per rack, and their RackStar rack conveyor dishwashers uses just 0.35 gallons per rack! Both models have the lowest water consumption in their product categories.

Jackson RackStar Conveyor Dishmachine

Jackson RackStar Conveyor Dishmachine

The Innovation of the Delta HT-E-SEER

Jackson WWS, Inc. recently revealed two new innovations with their trademark, Clean the First Time results and Energy Star certifications. The Jackson Delta® HT-E-SEER-S (underbar unit) and the Delta® HT-E-SEER-T (freestanding unit) feature new steam elimination and energy recovery technology. The revolutionary Energy Recovery System recycles the hot water vapor that builds up during the wash and rinse cycles to preheat the incoming rinse water. This enables these high temperature dishmachines to operate from a cold-water supply, saving energy, reducing steam and improving the operator’s experience.

Jackson Delta HT-E-SEER-T


The Delta HT-E-SEER-S fits neatly underneath bars, saving valuable space. The Delta HT-E-SEER-T is a freestanding model with a 14” clearance beneath the unit, allowing for additional storage of one-gallon size containers of detergent and rinse aid. Both feature a 12” clearance to accommodate taller stemware, glasses and mugs, with a Soft Start functionality that helps protect glassware from chipping and breaking. The built-in booster heater with Sani-Sure™ final rinse system ensures proper rinse temperatures. Both units wash up to 720 glasses per hour!

High Temperature vs. Low Temperature

Jackson WWS, Inc. manufactures both high temperature and low temperature dishmachine units. What does this mean? Is one better than the other?

Both have their benefits. This simply refers to the method in which these units sanitize their contents. High temperature machines use heat to sanitize dishes, glassware and flatware. Using a booster heater, the temperature rises to 180 degrees, effectively killing any remaining germs and leaving your dishes squeaky clean for your next guests. This temperature is high enough to tackle hard to clean grease and other residues, like lipstick. Because of the high heat, drying also takes place more quickly, preventing bacteria from growing due to excess moisture.

Low temperature units, on the other hand, use a sanitizing chemical agent during the final rinse to make sure contents are fully clean and ready for use. Instead of going up to 180 degrees, these units usually only rise between 120 – 140 degrees, which can save on energy water heating costs. However, operators will need to continually purchase chemicals, usually on a month by month basis. These machines traditionally have a lower upfront cost; however, the cleaning power is not always as effective. Grease and lipstick, for example, do not remove as easily because the temperature does not rise high enough. In addition, dishes may not dry as effectively as high temp units, especially if the humidity in the dish room is too high, which can lead to food safety concerns such as potential bacteria growth.

Shop Jackson Dishmachines at Central

We offer both high temperature and low temperature commercial dishmachine units at Central, and we’re proud to sell Jackson’s industry-changing assortment of undercounter, freestanding and conveyor units, as well as parts and accessories. See what nearly a century of experience can do for you. Get that high quality clean while saving on labor and energy today! Browse all Jackson Warewashing products here.

Tuesday Tip: Maintain Your Grill

Ahhhh, summertime.  The days are longer, hotter, and packed full of activity; and one of the top summer activities is BBQ!  All of that summertime fun can come grinding to a halt if your grill is not in working order.  But fear not, this can all be avoided if you regularly maintain your grill.  Since there are more things that can go wrong on a gas grill, the maintenance tips provided here are for gas grills.  So read on and make sure your next BBQ is the best it can be!

Maintain Your Grill- Routine Gas Grill Maintenance Tips:

According to there are not a lot of complicated things that need to be done to maintain your grill.  Follow these simple steps and your grill will be primed and ready!

  1. Check for propane leaks.  This is as simple as rubbing soapy water along the gas line and connectors.  You will need the propane turned on to do this.  If any bubbles appear, you have a propane leak and will need to tighten your connections or replace the gas line altogether.
  2. Keep it covered! This is the easiest way to keep your grill from rusting, becoming exceedingly dirty, or just being exposed to harsh weather conditions.
  3. Keep it Clean! After each use, and while it is still hot, brush the grates with a sturdy grill brush.  After it has cooled, you can also wipe the exterior with some window cleaner.  In addition to this, a deeper cleaning should be performed once or twice a year, depending on how much you grill.

Maintain Your Grill- Deep Cleaning Tips

You’ve done a good job of keeping up with your routine maintenance, but inevitably you will need to perform deep cleaning once or twice a year.  Not sure how to begin? shows us the steps to performing a deep cleaning below.

  1. Turn off the gas and disconnect the propane tank.
  2. Remove cooking grates and burner cover bars.
  3. If your grates and/or burner bars are exceedingly rusted or pitted, it is time to replace them.  If they are in good shape, simply soak them in warm water and scrub them with a scouring pad.
  4. Remove the warming rack, replace if needed.  If not, clean in similar fashion to the grates and burner bars.
  5. Inspect the burners.  Either replace them if they are worn out, or clean them.  Make sure the burner holes are not clogged with debris.  If they are, simply poke through with a small pointy tool.
  6. Scrape inside of the grill and the hood with a putty knife.  This will get rid of that tough, built-up residue.
  7. Once it is all scraped, hit it with degreaser and let it stand for 10-15 minutes.  Rinse it out and repeat if necessary.  Let it dry completely before using.
  8. If there are any buttons or functions that no longer work, those need to be replaced.
  9. Lastly, put your grill back together and get cooking!


Stainless steel microwave controls, close up

Tuesday Tip: Clean Your Microwave Oven

Don’t spend another minute cooking in or looking at a dirty microwave!  A dirty microwave can leave lingering tastes, pose sanitation and health issues, and just look nasty.  While it is best to remove stains and food splatter as soon as it occurs, who has time for that?!  Chances are you will need to do some heavier cleaning from time to time.  Although you may not enjoy the task, your customers, guests, and/or family will thank you.  Read on to learn some microwave cleaning “do’s and don’ts”.  Delay no longer!  Clean your microwave!

Clean Your Microwave: DO

  1. Unplug the microwave from the power supply before performing maintenance or cleaning.
  2. Sweep out any crumbs/loose debris.  We don’t want to make mud!
  3. Use mild dishwashing liquid and a damp cloth, scrubber sponge, or paper towel.
  4. For tough spots, you can use a plastic scouring pad with mild dishwashing liquid.
  5. Baking soda and water can be used to remove any lingering odors.
  6. Change your air filters.  Dirty air filters collect grease.

Clean Your Microwave: DO NOT

  1. Use foil or other metal objects.  Metal in a microwave equals danger!  Can cause a fire!
  2. Turn the machine on while there are cleaning products inside.
  3. Spray household air-fresheners as these can stay behind and contaminate food.
  4. Use commercial oven or abrasive cleaners.
  5. Use sharp utensils on oven walls.
  6. Spray cleaners directly onto the control panel.

Now that you know the basic do’s and don’ts, get in your kitchen and clean your microwave! Still have questions about proper procedure for your microwave oven, consult your owner’s manual.

Need a new microwave altogether?  Let us help!  Central has a wide variety of microwave ovens to fit your needs.  Visit our website to see what we have to offer.  If you still have questions you can call a knowledgeable product consultant at 1-800-215-9293 or  live chat  with one.  Call today!

Cleaning Products

Spring Cleaning: Cleaning Your Commercial Kitchen Equipment

The spring season is always a great reminder to deep clean your dining room, kitchen and equipment. Keeping in mind how often to clean and how to properly clean your commercial kitchen equipment will ensure that your equipment lasts longer, is more efficient, and cooks food properly with a consistent great taste!

The following is generic instructions and guidelines to cleaning and upkeep of your equipment. Please consult the User Manual for your specific model for precise instructions on cleaning your equipment. Improper cleaning can lead to damage of the equipment or injury.

CharbroilersVulcan VACB47-2

Frequency:  Daily

How: Wipe exterior with clean, soft cloth. Any discoloration can be removed with a non-abrasive cleaner. Remove the water pan and cooking grates and wash in a sink. To clean the heating element, remove the grate and scrub with a stiff wire brush or equivalent.




Star 536TGFGriddles

Frequency: Daily

How: Use a pumice stone or griddle brick to scrape food waste off of the griddle until the griddle’s surface is a bright metal and wiping the remaining powder residue. Never use steel wool, detergent, or oven cleaner to clean the griddle surface. Then, use a soft-bristled fiber brush in a circular motion to remove any remaining food particles. Wipe the surface with a clean cloth and dry thoroughly. Empty and clean the grease trough. Wipe down the splash guard in a sink with warm water and mild detergent. Wipe down exterior of griddle and control panel with a clean cloth and non-abrasive cleaner.

To see more details on how to properly clean a commercial griddle, see Cody Bell’s recent article here!


Fryers& Fryer FiltersPitco 2-SSH55SSTC-S/FD

Frequency: Clean outside daily and the kettle/tank once a week or as needed (it is also recommended to clean the oil more than once a day)

How: Wipe the exterior with a soft cloth. Any discoloration can be removed with a non-abrasive cleaner. To clean the kettle of an open pot style fryer, drain fat from fryer while the fat is warm, not hot. Rinse to remove all loose residue and crumbs. Fill with water, bring to a boil and add a fryer cleaner. Boiling time with depend on the condition of the fryer. Turn heat off, drain and rinse with water until clean. Use a vinegar rinse to stir, drain and rinse thoroughly with clean water. Wipe kettle with a soft cloth and allow to thoroughly dry.

To clean the tank of a tube style fryer, drain the tank and flush out scraps and sediment with a small amount of warm shortening using tank brush. Use a low foaming cleaner/ degreaser to clean the fry tank. Add commercial boil-out solution, allow solution to simmer for 15 to 20 minutes and drain the cleaning solution from the tank. Close the drain valve and refill the tank with water. Add 1 cup of vinegar to neutralize alkaline left by the cleaner. Bring solution to a simmer and allow to stand. Drain the tank and rinse thoroughly with hot water so that all traces of cleaner are removed. Dry the tank and close the drain valve.

Cleaning the oil will vary depending on the make and model of your fryer/filtration system, but it is important to clean the oil at least once a day, though it is recommended to clean it more frequently. This will decrease the chances of a grease fire, fill allow your fryer to operate more efficiently, and will give your food a better taste.



Larkin Commercial Range HoodHoods& Hood Filter

Frequency: Regular basis (Weekly)

How: Wash stainless steel hoods on a regular basis using a clean cloth, warm water and mild soap or dish detergent. Clean in the direction of the polish lines. Rinse with clear water and immediately wipe dry. Note: be cautious about using “new and improved” cleaning agents. Most chemicals found in these cleaning agents react with the heat from being above hot cooking equipment and may loosen paint.

Aluminum mesh grease filters should be washed in your dishwasher approximately every month, depending on the amount of usage, with a non-phosphate detergent. Using phosphate detergents may cause discoloration of the filter. Baffle filters are made to operate for longer periods of time in high grease conditions. These need to be cleaned on a regular basis (every other month depending on usage) with soap and water.


RefrigerationTrue T-49

Frequency: Regular cleaning daily, coils at least every 3-4 months

How: Wipe down the exterior, interior and shelves daily with a clean, wet cloth for the protection of your produce. Additionally, you should clean the evaporator coil and condenser coil at least every 3-4 months. To clean the these coils, wipe with a commercial coil cleaner. Then on the condenser coil, brush the fins from top to bottom (never side to side). Be sure that the unit is disconnected from power to clean the coils. These coils collect dust and lint that is in the air and can cause your refrigeration to not cool properly if not cleaned regularly. This simple step will keep your refrigeration running properly far longer!



Hoshizaki F-450MAH-CIce Machines

Frequency: Every 6 months

How: Remove evaporator and all ice from the bin or dispenser. Change toggle switch to CLEAN position. Wait until the water trough refills and water flows over the evaporator, then add the proper amount of ice machine cleaner. Wait until the clean cycle is complete and place the toggle switch in the OFF position and disconnect power. Remove and clean water curtain, ice thickness probe, water trough and shield, splash shield,  and water pump assembly in solution of cleaner and warm water. While those parts soak, thoroughly clean the foodzone surfaces of the ice machine and bin/dispenser with a nylon brush or cloth.




Your equipment will now look as good as new and will work in a similar fashion! If you have any further questions, please speak with one of our helpful Product Consultants at 888.537.1674- or live chat with them!



Top photo credit:

How to Clean a Commercial Griddle

If your restaurant uses a commercial griddle, especially in high volume, it is important to keep your griddle cleaned regularly. A clean griddle will not only last longer, but perform better, as carbonized grease can build up and prevent product from being evenly cooked. Here are some steps to take in order to keep your griddle clean and operating at peak efficiency.

Cleaning Your Griddlegriddle scraper

After each use, you should clean your griddle with either a wire brush or a grill scraper. Having worked several years behind a griddle in college, I swear by the grill scraper. It allows you to really get under and remove any debris or carbonized grease that builds up on the griddle plate and almost squeegee them off.

Once per day, clean the griddle backsplash, sides and front. All sorts of grease and cooking liquids can accumulate in these areas, so make sure they get wiped down well! Remove, empty and wash the grease drawer. The grease drawer should be emptied as needed throughout the day, but at the very least, make sure you do it at the end of each day.

Once per week, you will want to clean your griddle surface thoroughly. grill brickTo do this, make sure your griddle surface is warm, but not hot. Then, using a grill brick, rub with the grain of the metal on the surface. Rubbing against the grain can create damage to your griddle plate, which can cause it to not cook as efficiently. Once the griddle is cooled, clean the surface with a damp cloth and polish with a soft, dry cloth or griddle pads.

If necessary, you can use a detergent to help clean the plate surface, but if you do, be sure it is removed thoroughly by flushing with clear water. Should you use detergent, you should take steps to re-season your griddle. To do so, follow these steps below.

Seasoning Your Griddle

In order to season your griddle, you will first heat your griddle to a low temperature, around 300°F to 350°F. Then, apply a small amount of cooking oil (around one ounce per square foot of surface). Use a soft, lint-free cloth to spread the oil over the whole griddle surface, creating a thin film. Any excess oil can be wiped off with a cloth. Repeat this until the griddle has a slick, mirror-like finish. Seasoning your griddle helps keep products from sticking to the surface, which in turn makes it easier to clean!

Taking care of cleaning and seasoning your griddle can help extend your griddle’s life greatly, saving you from having to buy a new griddle before you’re ready. Check out our griddle cleaning products here.

Restaurant Cleaning Checklist

Keeping your restaurant clean and safe is crucial for it’s success! There are some jobs that need to be done multiple times a day, while others should be performed weekly or monthly. Follow this handy restaurant cleaning checklist to ensure your restaurant is spick and span, passing all health and safety inspections!

Kitchen Items to Clean Daily

These places should be cleaned throughout every cooking shift, via

  • Brush the grill between cooking red meat, poultry and fish
  • Wipe down the line and prep areas
  • Switch cutting boards
  • Change sanitizing water and cleaning ragsRestaurant Cleaning Checklist
  • Empty trash bins
  • Clean out grease traps
  • If you have foil linings, change them on your grill, range or flattop
  • Use a can opener? Be sure to wash that!
  • Run your hood filters through the dishwasher

Kitchen Items to Clean After Each Cooking Shift

  • Wash and sanitize all surfaces including cutting boards, the line and prep tables
  • Wash your meat and cheese slicer after each use
  • Put all cleaning rags in dirty laundry. Also throw in all aprons and chefs coats, but not in the same bin as the dirty rags.
  • Clean the fryers
  • Brush the grill
  • Empty sanitizing buckets
  • Make sure your steam table is empty and wiped clean
  • If you have bins in your reach-in cooler, cover them in plastic wrap
  • Wash your floor mats
  • Sweep and mop the kitchen floor (you never know what kinds of messes happen on the kitchen floor!)
  • Sweep the walk-in cooler

Kitchen Items to Clean Weekly

  • Delime your sinks and faucets
  • Empty your reach-in refrigerators so you can wash and sanitize them
  • Clean all coffee machines
  • Clean oven (Use your manufacturer’s guide on how to do this one)

Kitchen Items to Clean Monthly

  • Clean freezers
  • Empty and sanitize your ice machine (one of the dirtiest restaurant products!)
  • Wash behind ovens, stoves and fryers to eliminate grease build up, which can result in a major fire hazard
  • Wash walls and ceilings for grease and food stains
  • Wipe down all storage areas
  • Change pest traps (if applicable)

Kitchen Items to Clean Yearly

  • Clean the pilot lights on gas kitchen equipment
  • Clean your hoods twice a year
  • Check fire suppression systems and fire extinguishers

This simple restaurant cleaning checklist will save you time on deciding what should be cleaned and when. Having a clean kitchen and restaurant throughout the year will not only improve your health inspection, but will ensure happy customers every time they visit! If you’re in need of some cleaning supplies, don’t worry, we have you covered! Shop Central now!

Featured Photo credit: robertpaulyoung / Foter / CC BY

Easily Remove Lip Stains on Glassware with a High Temperature Dishwasher

How many times have you picked up a glass from your dishwasher only to find a lipstick print from a previous customer staring right back at you? This is a problem that pops up at every restaurant across the globe, and getting rid of those stains can be a real pain. Instead of utilizing resources and labor by scrubbing rims and washing glasses two times, invest in a high temperature dishwasher to do the dirty work for you!

Features and Benefits

Commercial dishwashers are required to heat the water up to a minimum of 120 degrees for sanitizing purposes, but it doesn’t always take care of lip prints on the rim. (Ladies, we can blame those long-lasting lip stains for that!)

With a high temperature dishwasher, the fear of s571-001erving a customer with a lipstick print on the glass can be put at bay. These machines use heat to sanitize dishes and glassware. They require a booster heater to raise the temperature of the final rinse to 180º. A high temperature dishwasher also dries dishes more effectively, so plates and glassware won’t come out wet when you need to use them.

Looking to save a little on cost while you’re washing dishes? A high temperature dishwasher does not require the purchase of chemicals that you’ll have to continue to buy through the dishwasher’s life. This type of dishwasher does not damage flatware or plastics.

The only downside to a high temperature dishwasher? They use slightly more energy than a chemical sanitizing machine. To combat that, many high temp dishwashers are Energy Star rated for energy efficiency and water usage. Other ways to save on energy include turning the machine off at night, repairing leaks and replacing worn spray heads.

Shop Central

Are ready to get rid of lipstick stains for good? Central offers a variety of high temperature dishwashers that you can find here. You can also contact a Product Consultant at 800-215-9293 with any questions you may have about what dishwasher is best for your establishment. You can also live chat with them too!


Celebrate National Food Safety Month Year Round

Did you know that September is National Food Safety month? If you did not, it’s probably because a successful restaurant operator knows that food safety is important every month…every day…and every hour. Their customers and employees expect it.

2014 is the National Restaurant Association's 20th year of National Food Safety Month

2014 is the National Restaurant Association’s 20th year of National Food Safety Month

According to the NFSM website, the event was created in 1994 by the National Restaurant Association to heighten awareness about the importance of food safety education. Each year has a different theme and for 2014 they highlight ‘20 tips for 20 years of National Food Safety Month‘ through videos, posters and training materials.

Step By Step; Week By Week

All the materials are based in  ServSafe® Food Safety Training Programs and broken into four weeks of general themes: Week 1: Cleaning and Santiizing Week 2: Cross-Contamination Week 3: Time-Temperature Control Week 4: Personal Hygiene Week 5: Allergens Operators can use the videos and quizzes on the site to educate their employees about the issues in simple terms. For example, a week 1 video on Cleaning and Sanitizing explained how bar surfaces where drink garnishes are cut need to be treated the same as a kitchen food prep surface. The video continues by showing the steps to safely treat that surface. In week 2, the quiz asks a question to remind employees to always store fruits and vegetables above meats in the refrigerator to eliminate the possibility of cross-contamination from meat juices. Future weeks will also include poignant topics, including a video where people with food allergies talk about the dangers of allergic reactions from cross-contaminated or non-labeled ingredients in restaurant dishes.

An allergen kit includes separate utensils to use when working on an order with a specific allergen concern.

An allergen kit includes separate utensils to use when working on an order with a specific allergen concern.

More Information and Tools

Want to get your staff more involved in the program this month? Download the full 5 weeks of content in a PDF, or view the week-by-week activities on the NFSM website. And remember, Central Restaurant has all the supplies and tools your food service establishment needs to keep your employees and customers safe. Check out our selection of cleaning supplies, temperature control and allergen awareness, including the San Jamar Saf-T-Zone system to avoid cross-contamination.