Cleaning a Commercial Oven: Your 5-Step Guide

Cleaning a Commercial Oven: Your 5-Step Guide

Cleaning a commercial oven isn’t just a chore to do for the sake of cleanliness. It has a major impact on your oven’s energy efficiency and the ultimate taste and quality of the products you bake.

Cleaning a Commercial Oven: Your 5-Step Guide

Regular maintenance also helps prevent breakdowns over time. Cleaning your oven is not a task you should avoid, but embrace! If it’s not you personally handling the job, make sure your employees are fully trained on how to do it right. Below is our five-step guide to a clean commercial oven.

Step 1: Don’t Put it Off, Time it Right

We’ve already explained why it’s not the best move to put off cleaning a commercial oven but take note: The oven should be wiped down at least once per day. This is the only way to prevent a buildup of grime, oil and debris that would otherwise be difficult to remove.

As important as it is to clean the oven daily, don’t do it first thing in the morning. Save it for right before closing time. That way, you can leave the door open and let it air dry so it’s fresh for the next day.

Step 2: Wipe Up Crumbs Immediately

Crumbs are one of the biggest reasons the oven needs to be cleaned so often. When particles build up at the bottom of the oven, they burn and smoke, which can affect the flavor the baked products. Wipe up all crumbs whenever they spill.

Step 3: Soak, Soap and Scour Racks

Next, remove all oven racks and soak them in hot water and a cleaning solution. Use a wire brush or scouring pad to dislodge any baked-on particles. While this can be time-consuming and require multiple rounds of soaking, it’s worth it to have shiny oven racks.

Step 4: Go In-Depth Once a Month

It’s not essential to do an in-depth cleaning every night, but it is smart to plan one at least once a month. For a deep cleaning, wipe down all interior oven surfaces thoroughly with a manufacturer-approved solution. Check your manual for specific recommendations. Pay special attention to the areas near the vents and fans to make sure airflow is efficient.

Step 5: Wipe Down Seals

Also, make sure you include the seals on your cleaning checklist. It can be a significant expense to replace worn and ineffective oven gaskets, but if you keep them clean, you’re less likely to have problems.

At Stratton Sales, we are all about helping you maximize your appliance investment by offering tips on cleaning a commercial oven or any other maintenance questions you might have. Just call us whenever you need advice!


Why New Restaurant Equipment Can Enhance Safety

New Restaurant Equipment Can Enhance Safety 

Adding restaurant equipment to augment or replace current machines is a big investment, and isn’t one that should be made lightly. There is room for plenty of debate on when it’s time to retire a machine, such as an old oven, or when a repair could make it last just a little bit longer.

Why New Restaurant Equipment Can Enhance Safety

But when it comes to employee safety, it’s hard to argue for keeping restaurant equipment that contributes to injury risk, no matter how old it is.

Is it time for new restaurant equipment for your establishment because of safety concerns?

Move from Residential to Commercial

Do you use residential appliances when you should have commercial-grade systems? Not only can this possibly void the warranty on the equipment, but the appliance or tool will wear down much faster than it should. This means a breakdown is more probable, and a malfunction could mean injury to a staff member.

If you’re depending mainly on residential appliances to get the job done, consider making the investment in commercial-quality equipment. If you are building a restaurant to last for the long-term, it’s a smart move.

Upgrading: An Excuse to Re-Train Your Staff

Whenever you add an asset to your kitchen, it’s the perfect opportunity to revisit proper safety procedures with your staff. You can go over federal and state operating regulations and ensure every person who will have to use the oven, mixer or tool is prepared. This can mean acknowledging that they’ll use the right eye protection or gloves, or signing off on a fire-safety protocol training procedure.

New Equipment Means Proper Function, Less Injury Risk

When you’re using outdated equipment, there’s a higher risk of improper function, such as a frayed wire leading to an electrical shock. When you upgrade to new equipment, you know everything is working properly. If it isn’t, your warranty is still valid to cover manufacturer defects, restoring full, safe function.

When Is it Time to Upgrade?

The ideal time to upgrade is when your equipment has lived a useful life, but before it causes any employee injury. You should regularly assess each item in your commercial kitchen, as a full inspection can reveal defects before any injuries happen, signaling it’s the right time to look into a replacement.

You Have Options at Stratton Sales

At Stratton, we make your restaurant success a priority. That means we want to make sure you get the longest useful life out of your current systems, but also get the right upgraded restaurant equipment when you need it. We offer a range of high-performing, commercial-grade appliances for our customers, and we’re dedicated to making it fit your budget with flexible financing options.

Contact Stratton Sales today, where you have options and a team committed to your success.