Commercial Oven Cleaning and Maintenance Tips
While they can vary in use, commercial ovens are an integral
piece of equipment in the restaurant industry. Making sure your commercial oven
is functioning efficiently can be a key factor in your success as a restaurateur.
Of course equipment can fail and parts need to be replaced after wear and tear,
which is why we stock replacement parts from various commercial oven manufacturers like Bakers Pride, U.S. Range, and many more here at Parts Depot.
While you’re most likely going to find
yourself replacing some aspect of your commercial oven at some point, there are
plenty of maintenance and cleaning procedures you can perform to keep your oven
operating optimally for a very long time:
Cleaning Tips:
Cleaning your restaurant oven is a pretty straightforward
process, but making sure to clean it regularly can make all the difference when
it comes to minimizing the risk of fires, smoke, or worst of all…bad tasting
food.
·
Clean the
interior daily – The cleaner the interior is, the better your oven will
perform. We know it can be tough with late closing times, but aim to clean the
interior of the oven at the end of each day with a mild detergent. Any crumbs
should be removed from the bottom of the oven, as those will eventually burn.
Make sure to remove the oven racks and clean them separately. Wipe up any
spills immediately to ensure the food doesn't bake on to the oven, making it
harder to clean later on.
·
Clean the
exterior weekly – To avoid grease and other by-products of your oven use
from building up, clean the outside of your oven once a week. Most commercial
ovens exteriors are stainless steel, so for these you should use a mild soap
with a soft cloth or soft brush to scrub. More abrasive materials can damage
the finish of your oven and cause corrosion.
·
Monthly
Deep Clean – View this like you would an oil change for your car, every so
often you flush out the old dirty oil for a fresh new one to keep your engine
running optimally. The same goes for your oven, once a month you should
thoroughly scrub the interior of the oven and follow procedures listed in your
owner’s manual for approved chemicals and steps to follow.
General Maintenance
Along with regular cleanings, follow these procedures for
maintenance to keep your oven working at its full potential for you:
·
Regularly
Check the Seal – Heat can and will escape if the door isn’t sealing as it
should. Escaping heat means it will take longer to cook your food, and in turn
causing your utility bill to go up. You can easily check the condition of your
seal by sliding a dollar bill between the door and the jam, if the dollar bill
slides out easily, then you have a seal issue and should replace the gasket.
·
Accuracy
of Temperature – If the temperature of your oven is off, food will either
take longer to cook, or over cook. You should inspect the calibration of your
oven temperature every few months. Use an oven thermometer to make sure that
the cabinet of the oven is as hot as the digital display or knob says it is. If
temperatures are off, you either need to adjust the calibration of the
controls, or the oven thermostat is malfunctioning and must be replaced.
·
Don’t
Leave Heavy Objects on the Door – While most commercial oven doors open by
swinging down, and are equipped with hinges strong enough to hold a lot of
weight, and just because you can use it to hold items, doesn’t mean you should.
The longer a heavy object is left on the door, the more strain will be put on
the hinges. This will cause them to wear out quicker.
Labels: Parts Maintenance, Restaurant Equipment Cleaning, Restaurant Equipment Maintenance, Tips for Equipment Maintenance
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