| st a long time and to perform well commercial kitchen | | | | At least every six months calibrate the oven |
| equipment must be maintained regularly and correctly. | | | | temperature and check and clean out the flue. |
| Daily cleaning and regular weekly and monthly | | | | Commercial Conveyor Ovens |
| maintenance is essential. It is much better to clean off | | | | These types of ovens are used in pizza kitchens as |
| food before it has the chance to become baked on | | | | they have a good rate of throughput. |
| as it will be much harder to remove. We've put | | | | At least once a day clean the inside of the oven with |
| together a guide to help you ensure that your | | | | a damp cloth to remove food and grease build up |
| equipment is kept in the best condition and last as long | | | | before it becomes baked on. Clean the fan and vents |
| as possible. | | | | at the same time. |
| Commercial Convection Ovens | | | | The belt should not be used for resting pans and other |
| These ovens are used for main dishes, baking bread | | | | equipment on. Pizza cutters and knives left on the belt |
| and desserts. They should be wiped down daily inside | | | | can cause damage when it is switched on. |
| and the fan cleaned thoroughly. Grease and food on | | | | Remove the belt at least once every two to three |
| the walls and fan affect the flow of air and severely | | | | months. Although this is a time consuming job it is |
| impact the efficiency of the oven. | | | | necessary to continue to cook efficiently. Soak the belt |
| Place the racks so that they are level or there will be | | | | overnight in a soapy solution to remove grease and |
| too much strain on the rack guides which can cause | | | | replace it in the morning. You may need to use a |
| them to break. | | | | pressure washer if the belt is extremely greasy. |
| It is easy to get into the habit of resting heavy items | | | | Commercial Combi Ovens |
| on the oven door. Avoid this as it will strain the hinges. | | | | Combi ovens are used for steaming and baking. |
| If the hinges break the whole oven will be unusable. | | | | Wipe down the inside and clean the racks daily. If they |
| Check the seal on the door daily and clean out any | | | | are very heavily used it may be necessary to do this |
| food caught in it. If the seal is not tight air will leak from | | | | twice a day. If you clean any food debris immediately it |
| the oven and the performance will deteriorate. | | | | will not get baked on and be harder to remove. Many |
| Commercial Pizza Deck Ovens | | | | combi ovens are equipped with a spray nozzle to |
| These ovens are reliable and efficient and it is easy to | | | | make cleaning easier. |
| neglect maintenance. Clean off crumbs and flour | | | | Place all racks evenly so the guides are not strained |
| accumulating on the racks. Don't leave it to the end of | | | | and check the door hinges weekly. Avoid slamming |
| the day, clean off regularly whenever it begins to | | | | the doors and wipe of any debris around the hinges |
| accumulate. If food is baked on remove it with a wire | | | | daily. |
| brush. Once a day thoroughly clean all the racks. | | | | Steamer ovens will need regular descaling. Check your |
| Daily clean the bottom of the oven. Food building up | | | | manufacturers manual for instructions and how often |
| here will affect the temperature of the oven and food | | | | this should be done. |
| may cook unevenly. | | | | |