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Wolf people - How to clean bull nose riser??

15 years ago

I have a 3 month old 48" Wolf oven. My husband uses the back burners a lot and the bullnose riser now has dark stains from the grease. I tried stainless steel cleaner and Fantastik. The booklet on how to clean it says not to use anything gritty, as it will scratch. Any ideas?

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Comments (4)

kitchendetective
15 years ago
I don't have a Wolf, but I do have this problem with my large American range. I use Dawn Power Dissolver as directed. You may want to
try it on an inconspicuous spot first to see if it alters the finish.
rakshashi
15 years ago
I have had this since the first time I used the stove - it turned light golden. I called in for warranty but have yet to get assistance. Not what I expect for the small fortune I spent on the stove. It would be good to know how to treat this.
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So maybe my theory about the island trim being poorly designed is plausible..... That slight difference in the angle/direction of the vent holes could mean the difference between the thing working in applications like ours (agains the wall) or not, no? The woman we've been dealing with at Wolf and the senior tech both told us we should NOT NEED to use the hood in order for the burners to work, but never said we couldn't use it (they all still feel it's a good idea to use the hood when using any part of the range; oven or burners as per Wolf's directions in the manual), just that it's NOT NECESSARY to use the hood for good burner performance during pre-heat or any other time. The svce guys (except for the svce mgr) all seem to feel that using the hood (and on high no less!) IS necessary in order for the burners to function while the oven is preheating (and maybe even while in use, period). No wonder we're confused, huh plum? One person tells me one thing, another tells you something else, and yet another tells us both something different, and then Dave gets another story entirely. Between the range issues we've had (both the Jade and the Wolf), our pot filler faucet parts popping off all over the place, and fridge doors that keep on developing pinging noises while opening/closing them...is it any wonder I keep telling people we're only 99.9% done with our kitchen reno (and am afraid to begin the bathrooms reno planning)?!?!
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I am always curious why people feel so strongly about dual fuel. It just feels like something that is more prone to failure. The appeal of the traditional Bluestar is its very straight-forward and rugged design. It's a true workhorse, and personally I wouldn't pick any other brand; but everybody has different preferences. As for fuel source, it doesn't make a big difference in practice. Every oven needs some adjustments to your cooking technique anyway. And it's a much bigger deal adjusting to an oven that doesn't heat evenly (just to give a common example), than adjusting to a different fuel source. We have a Bluestar gas range, and two electric Miele wall ovens (SpeedOven and CSO). And you know what, fuel source never even is a consideration when I have to pick one or the other. Each one of these three ovens has its own strengths, and I love this particular combination, though. If you have the money and space, I can't recommend it highly enough. Technically, an electrically heated oven has the advantage of higher moisture, which can help with things like baking bread. But that's so easy to compensate for; it's why people love making bread in a Dutch oven. What else do you make where you prefer electric over gas? In full fairness, the Bluestar gas range does have a known downside. It takes a long time to preheat. The upside is that it heats very evenly, is very predictable, and has the most amazingly powerful broiler, second only to commercial salamanders.
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luckychef
15 years ago
Unfortunately most sales folks don't mention that with heat, all stainless will start to patina (why do they call it stainless?). Over time, any stainless backsplash or riser will start to discolor. Every restaurant I've worked in does major stainless cleaning 2-3x per month but behind all the burners there is a light gold color on the stainless.

That being said, the grease will come off. For the future, a quick wipedown with a damp rag after every time you cook will prevent build-up. For your current issue, try a VERY light mixture of Bar Keeper's Friend and test it in an inconspicuous spot. I don't remember if there is a grain direction on the Wolf riser, but if there is wipe with the grain. Hope this helps.
breezy_2
15 years ago
Everyone who has responded to this issue in the past on Wolf and every other pro-style range with the riser vent option has used and recommends Barkeepers Friend. I had it once and used it and it worked fine. I never viewed it as a warranty issue but one of the limitations of the riser vent (on any model that has high BTU back burners) which is one of the reasons I used the island trim this time around.

The only "warranty" call I ever had on the Wolf I used to own was resolved in one phone call and turned out not to be an issue at all but rather y lack of understanding of how the Wolf worked.

Anyway, good luck, the Barkeeper's Friend should work fine.

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