Maintenance of Every Commercial Oven

Maintenance of Every Commercial Oven

Let's review some additional tips about dedicated ovens.

Standard ovens, also known as radiant ovens. Primarily intended for home use, it is nowhere near as intense as a commercial oven. In line with housework.

Convection thermostatic oven. Mainly used in breads and pastries, making it easy to access and clean.

Deck oven. Deck oven got dirty from sticky dough. Do not clean it with water or detergents as they will wear down the deck. Instead, turn up the heat until the food pellets turn to ash. Dust it with an oven brush and use a spatula to remove any residue.

Conveyor oven. These ovens are made up of many parts. It is necessary to clean each one separately. Thoroughly clean impact fingers, debris tray and conveyor belt. Do it several times a week, if not every day.

BBQ. It collects a lot of dirt and grease throughout the day. So, clean it every day. It's easy to clean, whether or not it looks the other way around. Remove the oven's rotor and baking sheet and soak them in water containing an industrial oven cleaner. When it's empty, clean the inside of the rotisserie with the same cleaning product or steam clean for better results.

Combination oven. For small and medium bakeries use airflow cooking, easy to clean.

Steam oven. Not much to do with stubborn stains. Just rub it once in a while.