Keeping Kitchens Safe: Why Cleaning Ranges, Ovens, and Fryers is Key to Food Safety

National Food Safety Month is the perfect reminder that safety starts with the basics—clean equipment. For foodservice professionals, ranges, ovens, and fryers aren’t just tools of the trade—they’re the heart of every operation. But without regular cleaning and maintenance, these same workhorses can quickly turn into food safety hazards.

Why It Matters

A neglected fryer or oven doesn’t just look unappealing—it can create real risks. Grease and food debris harbor bacteria, encourage pests, and even increase the chance of fire. According to the USDA Food Safety and Inspection Service, inspectors carried out 7.7 million food safety procedures across 7,100 establishments in 2024. That’s how closely regulators are watching. The FDA Food Code also requires food-contact surfaces to be cleaned at least every 24 hours—and more often if contamination or allergens are present.

The risks go beyond inspections. The National Fire Protection Association (NFPA) reports that 61% of restaurant fires are caused by cooking equipment, and 22% of those fires result from failure to clean. Beyond fire safety, dirty equipment can compromise cooking temperatures, leading to undercooked food and potential foodborne illness. Each year, nearly 48 million people in the U.S. are afflicted with foodborne diseases, costing operators anywhere from thousands to over a million dollars per outbreak.

The Hotspots Inspectors Watch

When health inspectors walk into your kitchen, they’re zeroing in on the usual suspects:

• Ranges: burner grates, drip trays, knobs

• Ovens: racks, handles, interiors

• Fryers: oil tanks, baskets, cabinets

These are areas where grease buildup, cross-contamination, and microbial growth thrive if not cleaned consistently.

Best Practices to Stay Ahead

A smart cleaning schedule can prevent downtime and keep you inspection-ready:

• Ranges: Clean grates, drip pans, and burners daily. Use food-safe degreasers and check for gas leaks.

• Ovens: Wipe down interiors after each use, use manufacturer-recommended cleaners, and calibrate thermostats for consistent temperatures.

• Fryers: Filter oil regularly, clean baskets and heating elements daily, and schedule deep cleans for exhaust and flues.

Smarter Kitchens Start with Smarter Equipment

While best practices matter, the right equipment makes them easier to follow. That’s where Royal Range of California, available through Don Stevens, stands out. Built for durability, performance, and ease of maintenance, Royal products help kitchens stay safe without slowing down.

• Ranges: Lift-off cast iron burners for even heating, porcelain oven interiors for quick wipe-downs, and stainless-steel construction that resists corrosion.

• Convection Ovens: Convection designs with energy efficiency ratings up to 76%, porcelain interiors for easy cleaning, and stackable options for space-conscious kitchens.

• Fryers: High-efficiency fryers with stainless steel cabinets, programmable controls, and advanced heat exchangers that reduce grease vapor and simplify cleaning.

Royal’s thoughtful design means easier daily sanitation, consistent performance, and less downtime—key factors in both food safety and efficiency.

Safety, Simplicity, and Peace of Mind

Clean equipment is non-negotiable for any foodservice professional who values safety, compliance, and customer trust. By pairing routine cleaning with equipment engineered for excellence, easy maintenance—you set your kitchen up for success.

At Don Stevens, we’re proud to partner with Royal Range of California—a brand trusted by chefs nationwide for reliability, performance, and long-term value. As you commit to cleaner kitchens this Food Safety Month, consider how the right equipment can make food safety second nature.

Because when your ranges, ovens, and fryers are built for safety and simplicity, food safety becomes more than a requirement—it becomes a guarantee.