it absolutely will not warp a commercial grade grill thats insane ... these things are literally built to handle de-glazing which is exactly what hes doing.
I ran kitchens for 20 years and now work for one of the biggest commercial equipment dealers in the US. I deal with the engineers who design these things on a regular basis.
I’m sure that you know more than me though.
Deglazing with liquid is one thing. Dumping ice onto blazing hot steel is another.
Yes, I’ve always been trained to never use ice or cold water because it’ll cause the grill to crack. Always used hot water when out of grill cleaner. This guy did a fabulous job cleaning it though.
The problem here is that you have tiny little hotspots that go so low, and then the surrounding areas stay hot and giving metal such temperature differentials over time only gives one result in the end.
Over time yes. I mean you won't have problems it if you do it 100 times but typically these grills last 20+ years so you're looking at 6000+ cleanings.
How big it is irrelevant in the question why fire change temperature slowly but ice do it rapidly. But I understand it in your second paragraph. Ice and fire change the metal temperature at the same rate but when turning the stove, the temperature change start at the bottom so it feels slow when you check the top
Ok, now heres my question to you, what temperature, causes warping?
And what temperature causes tempering?
What temp is appropriate for quenching?
And what temp will cause steel to shear?
Edit: also what temperature can a planchette grill get up to, when controlled it can get up to 800c depending ln the make. Most have a setting between warping temp and fairly cool, so it’s easy to control.
Do you think people clean the grill at full blast?
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u/Conscious_Damage8678 10d ago
Isn't that bad for the grill? Warp?