I’ve noticed the cleanliness problem in many Chinese resturants. At the same time that it looked like they rarely cleaned the place, the BROILER looked new in every kitchen I saw. I’ve worked with those broilers and it takes an immense effort to keep them looking new day in and day out. Made no sense to me.
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They might have ruined their original broilers with unwashed grease, grease and yet more grease. The answer MIGHT be that simple.
What do Chinese broil, by the way? I can't think of a single dish that is broiled. Soaked in grease, yes, broiled, no.