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Maintaining Your Commercial Kitchen Ovens
By Janet Ashby
All commercial kitchen equipment need regular maintenance if it is to last a long time and perform efficiently. Check out our guide to ensure you keep your equipment in top condition. Commercial Convection ovens are versatile ovens used for bread baking, cooking main courses and desserts. At least once a day wipe down the inside of the oven ensuring the fan is thoroughly cleaned as this is the most important part. Clean off any grease and food on the inside of the oven and fan as these can affect the air flow especially when adhering to the fan. Ensure oven racks are placed at the same height on both sides. The rack guides can be easily strained and break if the racks are not inserted at the same level on each side. Do not use the door as a shelf by placing heavy items on it. This will put strain on the hinges and reduce the life of the door and consequently the whole oven. Daily check the door seal which should fit against the oven wall and remove any food debris caught in the seal. This will allow the warm air to leak out of the oven and cause a poor performance. Commercial Pizza Deck Ovens are efficient and reliable but do need some maintenance to ensure they continue this way. Do not let flour or crumbs to accumulate on the racks. Brush off before it accumulates throughout the working day. For baked on food use a wire brush to remove it and at least once a day do a thorough clean of the racks. Clean out food and debris from the bottom of the oven. A build up of food can affect the oven temperature and food may not cook evenly. Pizza ovens need to be calibrated every six months or so to make sure the baking temperature is correct. Follow the service plan in the manual. Check the flue at the same time. Commercial Conveyor Ovens are often used in pizza outlets for greater throughput. They should be maintained as follows. Use a moist towel to wipe the interior of the oven and remove any grease and food debris. These will affect the air flow and pizzas will not cook evenly. It is much easier to do this regularly before food and grease becomes baked on. Once a day is a good interval to aim for. The cooling fan and vents need to be cleaned daily with a damp cloth. Do not put anything but food products on the belt even when it is not turned on. Knives and pizza cutters can easily damage the belt if placed on the belt and the belt is turned on. The utensils will end up in the oven and cause damage to both the belt and the oven. At least every two months remove the belt for a thorough clean. This is quite a big job but needs to be done to ensure the oven cooks efficiently and give a crisp crust. Take off the best and leave it to soak in a detergent solution overnight. If the belt is very greasy it may be necessary to use a pressure washer. Commercial Combi Ovens are used for both baking and steaming dishes. They need to be wiped down inside and the racks cleaned daily or more often for heavy use. Clean off the food before it has a chance to become baked on will make regular cleaning much easier. Combi ovens usually have a spray nozzle to clean out the inside. Avoid slamming the oven doors and check the hinges weekly. Every day wipe off any debris caught in the hinges. Racks should be placed evenly to avoid strain on the guides. Steamer ovens need to be de-scaled regularly. Check your manufacturers manual to find out the best way to do this.
This intel first appeared on: http://usedcommercialkitchenequipment.net/2008/12/07/maintaining-yo...
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The copyright for this content entitled "Maintaining Your Commercial Kitchen Ovens" has been specified by the contributor as:
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This intel was contributed by janetra
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May, 2012
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