Convection Oven Care

We live in a world of multi-functional equipment, designed to make our lives more efficient, but sometimes the simple approach is still the best. And so it is with standard convection ovens. Although there are other ovens that cook as well as do so much more, many kitchen operations only need a reliable convection oven that produces consistent results.

Convection ovens are simple to operate and maintain. Although there are slight differences in the design and construction from one model to the next, their function remains essentially the same: to bake, broil and roast product. As with any piece of equipment, the better you care for and maintain it, the longer it lasts.

Keeping It Simple

Care for convection ovens begins with a clear understanding of how to operate it. Manufacturers provide operator’s manuals in hard copy form or digital form available on their websites. Take the time to read and understand this valuable document. Donny Smith, Service Manager for Commercial Parts & Service, Columbus, Ohio, says many unwarranted service calls could be avoided just by knowing the contents of this manual. For example, operators call to complain that the oven will not heat when in reality, they’ve left the cook/cool-down switch in the cool-down position.

Manufacturers make convection ovens as maintenance-free as possible. They design and build them with such features as sealed cavities to make sure water, grease and vapors don’t make contact with internal components and controls; interior and exterior composites and materials that make it hard for product or other substances to stick; and parts that are accessible and removable so that employees can clean them separately and reinstall with ease.

To make the process more efficient, one company recently developed an oven with removable glass-windowed doors that you lift off the hinges and can run through a dishmachine. Another company uses a flat-panel design for outer oven doors so that food particles cannot get lodged or stuck in the seams where the glass meets the stainless. At least one company has coved corners on the interior oven cavity to avoid particles getting stuck. Manufacturers have done their part to simplify the process, it’s up to you and your staff to regularly maintain the unit.

Regular Cleaning

There are a few steps you can take to keep the oven in peak condition.

Always consider safety first. Start by turning off the power switch and unplugging the electrical cord or turning off the breaker on electric units. On gas units, turn off the gas supply valve and disconnect the oven from power.

  • Let the oven cool down to a safe temperature; it should be cool to the touch.
  • Remove all pans, racks and crumb or drip trays and clean them separately.
  • Wipe down the exterior of the oven with a non-abrasive mild detergent and water solution; be mindful of all exterior parts, sides, top, front, doors, etc.
  • Never use a pressure sprayer or pressure washer to clean the oven; this could damage components and delicate controls.
  • If accessible and only after disconnecting power, carefully remove debris (for example, aluminum foil or food pieces, such as bone) from fan blades or housing. Check to see if the fan moves freely without obstruction or heavy resistance.
  • Wipe down and remove any grease or debris from the oven’s interior. To remove sticking contaminants, use a nylon-head brush. Don’t use a wire brush or harsh solvents.
  • Clean the air intake vent (usually located on the rear of the oven). This may have a cover on it that you can remove.

Ongoing Maintenance

Clean your convection oven daily and it should run hassle-free for a long time. Even so, it’s smart to hire a qualified service company to annually inspect your oven and perform planned maintenance if needed. Don’t attempt to repair or adjust technical components of the oven; leave it to a qualified technician—for safety and the warranty’s sake. A simple call to the factory technical support line can assist you in identifying what’s acceptable and safe for you to attempt in the way of maintenance and repair.

 

According to techs we spoke to, most service calls on convection ovens are a result of abuse, either from misuse, an incorrect installation or a lack of proper cleaning and care. More than 60% of warranty service calls are a direct result of improper installation and set-up, says John Schwindt, V.P. Operations/G.M. of Hawkins Commercial Appliance Service, Englewood, Colo. Make sure to hire a qualified technician to do the install. On the small percentage of service calls resulting in faulty components, many manufacturers are aiding service technicians with built-in diagnostic technology.

Simple and reliable, convection ovens play a key role in many kitchens. Caring for the oven and keeping it properly maintained will provide you with years of trouble-free operation and profitability

As originally printed in FER Magazine fermag.com

Discover how Specifi’s Design software is designed to provide architects and commercial kitchen designers all of the tools necessary to build all sorts of commercial kitchens.

Watch this 2 minute video to see how we can help you save time and assure the accuracy of your commercial kitchen projects

The post Convection Oven Care appeared first on Specifi®.

Recent Posts

Historic Minnesota Brewery Gets a Modern Reboot

By Foodservice Equipment Reports | August 13, 2019

The post Historic Minnesota Brewery Gets a Modern Reboot appeared first on Specifi®.

A More Efficient, Larger Display Kitchen at Prototype Chain Restaurant

By Foodservice Equipment Reports | July 30, 2019

The post A More Efficient, Larger Display Kitchen at Prototype Chain Restaurant appeared first on Specifi®.

How The French Laundry’s New Kitchen Combines Aesthetics with Efficiency

By Foodservice Equipment Reports | July 22, 2019

The post How The French Laundry’s New Kitchen Combines Aesthetics with Efficiency appeared first on Specifi®.

Upstate New York Hotel Restaurant Combines 21st Century Amenities with Roaring 20s vibe

By Foodservice Equipment Reports | July 9, 2019

The post Upstate New York Hotel Restaurant Combines 21st Century Amenities with Roaring 20s vibe appeared first on Specifi®.

Breaking Down the Walls Between Back-of-the-house and Dining Rooms

By Foodservice Equipment Reports | July 5, 2019

There’s something magical about watching a talented cook prepare a vegetable stir-fry or flame-grilled burger in front of you. Red…

Foodservice Industry is Making Wide Use of BIM

By Foodservice Equipment Reports | June 28, 2019

The post Foodservice Industry is Making Wide Use of BIM appeared first on Specifi®.

Friendly’s Kitchen Designed for Efficiency

By Foodservice Equipment Reports | June 20, 2019

New England Chain Rolls Out Upgrade Prototype Gray-on-white cone graphics. LED lighting.  Settee seating.  Online ordering. Friendly’s has come a long…

How a Commercial Laundry Facility Was Transformed Into a ‘Magic Bar’ of Chicago’s Past

By Foodservice Equipment Reports | June 11, 2019

Chicago Magic Lounge: Everywhere you Look, There’s Something to Delight the Eye. The Chicago Magic Lounge building, located in Chicago’s…

Little Caesar Arena

By Foodservice Equipment Reports | June 4, 2019

Little Ceasars Has a Mission: to Serve as the Heart of Detroit City Arenas are usually all about sports and entertainment.…

ChopShop Gets It Right

By Foodservice Equipment Reports | May 24, 2019

Big plans lie ahead for ChopShop: 4 projects are better than 1 When private equity firm Hargett Hunter Capital Partners,…

The New Concept of Italian Cuisine in Miami

By Foodservice Equipment Reports | May 21, 2019

Schwartz’s vision drew on his love of Italian cuisine and renowned French interior designer Philippe Starck created Fi’lia’s front-of-house décor.…

Showing Off Gelato

By Foodservice Equipment Reports | April 18, 2018

Creamy, dense, and intensely flavored, gelato is hard to resist, and a growing number of consumers don’t even try. However,…

US: +1 888 850 3357 EMEA: +39 041 88 40 004 info@specifiglobal.com

Send this to a friend