I've just started a new job, where I'm working on the fish section. I'm required to use a plancher (I think thats the word for it, basically a flat top that you cook straight onto) to seal all the fish. The problem is that during a busy service, the thing gets ruined. Totally blackened, to the point where it starts to taint the fish that I'm cooking on it. Anyone have any tips to keep this thing clean during service?