Plancha 101

I’ve worked with planchas before but I’ve been lucky enough to only be on the opening team so I’ve never had to close a plancha station. Unfortunately I also have two fryers to clean and I’m short on time since I’m the only one cleaning like 3 pieces of equipment on the line. I feel like I kind suck at cleaning them considering it’s my first and everyone has such a different way of cleaning them it’s kinda confusing. Need tips on getting a plancha as clean as possible in the shortest amount of time or just tips on efficiency. If it’s helpful we have degreaser sprays, pot pan detergent and all kinds of scrubbers.