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Commerical Oven Maintenance

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By Hanady Burkett-Awad

February 21, 2012

Ranges, Refrigerators and Ovens are all vital components of any commercial kitchen. From warming foods to baking your fabulous dishes your Oven is perhaps one of the most used piece of equipment in your restaurant so let’s keep it performing at 100%. While specific maintenance requirements vary for each manufacturer, here are a few tips to keep you Oven working. Refer to your Instruction Manual for more specific maintenance advice.

Convection Ovens:

Clean exterior with a cloth and stainless steel cleaner. Dry with a clean cloth.
To clean interior, remove racks, rack supports and back panel. Soak parts in a water and ammonia solution. Clean porcelain interior with commercial oven cleaner but do not allow cleaner to come in contact with temperature probe, heating element or blower wheel. Let cleaner sit 10-20 minutes then wipe clean with wet cloth. If you have caked on spills inside your oven, use an oven brush to thoroughly clean these spots.

Oven Brush
  1. Clean painted and stainless steel surfaces with a wet cloth. Reinstall removed components.
  2. Clean air intake weekly.
  3. Clean fan daily to prevent grease buildup.
  4. Inspect oven seal to prevent heat from escaping. Clean around door to remove food particles that prevent a proper closing.
  5. Annual Maintenance: Venting system should be checked annually for possible deterioration from moisture and corrosive flue products. This must be done by an authorized service technician.

Conveyor Oven:
  1. Clean interior with a wet cloth regularly to remove spills, crumbs and grease as this will prevent even airflow and cooking.Use a damp cloth for light cleaning and a non-caustic cleaner for heavier, baked on messes. To prevent costly damage, do not use excessive water or caustic oven cleaner.
  2. Cooling Fan Grill: Clean daily with a stiff nylon brush and check air intake.
  3. Conveyor Belt: Remove excess crumbs from conveyor belt with a brush. Remove and clean crumb pans. Remove the belt once a month for a more thorough cleaning.
  4. Blower/Fan Motor: Thoroughly blow out the fan motor components and vents with compressed air to prevent the failure of the blower fan motor. Do this every 3 months. Check Blower Fan Belt for wear and tear.
  5. Electrical Terminals: Every 3 months tighten all electrical control terminal screws.
  6. Ventilation: Check air circulation every 3 months throughout the oven to make sure it’s not blocked and is properly working.
If you have any tips or questions about maintaining your Oven, comment below.

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Posted by Brian Carrick on 2/24/12 at 8:44 AM EST

Maintaining one's ovens is the backbone of any professional kitchen and all too often, they are taken for granted and expected to fire up every day without a quarrel. Unfortunately, like anything else, if they are not cared for properly, they will eventually malfunction and the only place in which I was employed over the course of the past 40+ years, Maui Medical Center's kitchen as a Cook III, were the ovens treated with the care in which they should. Thanks for the great article, Chef Brian Carrick, professional chef and ACF member.

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