Common Commercial Oven Issues, Part 1

At Stratton Sales, we’re proud to be your go-to experts when it comes to repair for commercial bakery equipment. No matter what your issue is, large or small, we can assess the problem and help you find the most cost-effective solution. 

common commercial oven issues

There are a few different issues that might present themselves when speaking specifically about your commercial oven, and we can address all of them for you. In this two-part blog, we’ll go over a few of the most common such issues and what might need to be done about them – in part one here, we’ll discuss one specific issue: An oven that won’t heat up. There are several distinct sub-causes here that you should be aware of. Let’s take a look.

Defective Heating Elements

Commercial ovens use multiple heating elements to create the required temperature for baking, and the most common reason they struggle to heat up properly is that one or more of these elements isn’t working the right way. First check to ensure that your oven is set to the proper setting, then look to see if all your heating elements are glowing red – this is a telltale sign that they are working.

If one or more elements isn’t working, it may need to be replaced. In other cases, electrical issues in the wiring may be causing this element to be faulty, and you might just need to have a few things tweaked. 

Igniter Issues

In other cases, the bake ignitor might be the reason your oven isn’t heating up. This is a more common issue when the oven simply won’t heat at all, rather than only heating partially. 

If you think this is your issue, first shut off the gas to your oven and pull it away from the wall. Find the ignitor, which is located on the back of the oven. You will then need to use an item called a multimeter to detect whether the ignitor has power – our pros can help with this if you’re unsure how. 

Sensor or Bulb Problems

Most modern ovens have sensors that monitor and control temperatures, but these can go out and not display correctly. Other ovens without sensors, though, use a temperature-sensing bulb to control temperature – but again, this can go out or become loose. 

Thermostat and Calibration

If you’ve tried all of the above with no success, consider your thermostat and selector switches. The former might be defective or just sticking, while the latter might be defective and stopping you from switching between various cooking settings.

Furthermore, your oven may need to be calibrated. This is done using a dial on the back of your temperature knob, or sometimes at the bottom of the small shaft. For more on what the causes of your oven not heating might be, or to learn about any of our commercial ovens or other baking equipment, speak to the pros at Stratton Sales today. 

Commercial Oven Options

Comparing Commercial Ovens to Select the Right Equipment

Commercial ovens are a critical component of any successful bakery, restaurant or food service business.

If you’re in the market for a new oven for your business, you will have many options to choose from. It’s easy to become overwhelmed but, once you look more closely at your needs, budget and the space you have available, the choice will become less daunting.

When you have a commercial bakery equipment expert to assist you, you can be confident that your new oven will be the perfect fit for your needs as well as your budget.

Commercial Oven Considerations

Before purchasing a commercial oven, you must consider several critical factors.

Financial constraints are typically at the top of the list, especially for small businesses and startups. No matter how willing you may be to make an investment in your business, you are limited by the resources you have available. Naturally, you want to realize as many benefits as possible from your investment.

You need a commercial oven that is large enough and powerful enough to get the job done. Otherwise, you may not be able to keep up with demand.

The space you have available for your oven is particularly important, as you must work within the size and layout constraints of your commercial kitchen. Unless you’re willing and able to undertake a major renovation, you must choose those appliances that fit your available space.

Quality and reliability are always critical when selecting industrial or commercial kitchen equipment. You’ll want to choose those appliances that offer the greatest value for your investment. A high-quality oven will last for years or even decades, getting the job done with minimal downtime.

Types of Commercial Ovens

Because “oven” can refer to traditional designs, convection ovens, microwaves, rotisseries, combi ovens, conveyors and more, you must identify your specific needs before you begin comparison shopping.

In most commercial bakeries, standard ovens – convection or not – form the basis of the operation. However, your business model may call for other designs as well. Depending on our needs, you can choose from countertop ovens or freestanding models, including bakery deck ovens and bakery convection ovens.

Choosing the right model of commercial oven is critical to the future of your business. Fortunately, you don’t have to figure it all out on your own.

Stratton Sales represents the world’s finest commercial kitchen equipment manufacturers, supplying commercial bakery and industrial kitchen equipment in Utah and throughout the United States. To provide a full-service experience for our customers, we also offer expert commercial bakery equipment maintenance and repair services.

We can help you assess your needs and work with you on the logistics of kitchen layout and workflow. Whatever you need to make your bakery business a success, the Stratton Sales team will be there for you. Contact us today for help with all your commercial oven, industrial kitchen and bakery equipment needs.

Commercial Bakery Equipment Hobart

Troubleshooting a Hobart Mixer

Commercial bakery equipment is designed and manufactured to provide years of reliable use.

When you use your equipment according to the manufacturer’s instructions and keep up with the recommended maintenance regimen, you’ll enjoy consistent quality with very little downtime. However, no matter how diligent you are, you’re bound to have the occasional glitch in equipment that you use daily.

Hobart mixers are a standard in commercial bakeries, thanks to this brand’s quality and durability. If yours starts to give you trouble, you can take some preliminary steps to troubleshoot the problem before you place a commercial mixer repair call.

If Your Mixer Is Making Unusual Noises

Nothing sends a commercial baking operation into a frenzy like a mixer that starts making unusual squealing, squeaking or grinding sounds.

This may indicate a loose bolt or a dry seal. If you regularly lubricate the planetary seal, you’re unlikely to experience this problem. However, if you haven’t done so in a while, you can try rubbing some mineral oil into the seal.

Usually, however, the sudden development of a strange noise coming from any piece of commercial bakery equipment should send you straight to the phone to schedule a visit from the repair tech.

If Your Mixer Has No Power

Whenever commercial bakery equipment has no power, start by checking the breaker and making sure the mixer is plugged in. You may roll your eyes at this request but you’d be surprised by how often equipment gets unplugged in a commercial setting.

Next, check to make sure everything is seated properly. If the bowl isn’t in the right position or if the protective wire cage isn’t placed correctly, your mixer won’t start.

If everything is plugged in and properly situated, you may have overheated the motor. Try letting it sit for 15 or 20 minutes and try again. If that doesn’t work, call your commercial baking equipment repair professional.

If Your Mixer Bowl or Dough Hook Won’t Seat Properly

If the mixer bowl won’t latch properly into place, check the latches and tabs to make sure they haven’t gotten inadvertently bent.  If the dough hook won’t go into place, check to see if you have buildup on the spindle. If so, clean it off to resolve the problem.

For other problems, refer to the troubleshooting section of your user’s manual. If you don’t find the answers you need, don’t waste any more time trying to resolve the situation yourself.

Stratton Sales supplies industrial kitchen and commercial bakery equipment in Utah and throughout the U.S. We also provide commercial baking equipment repair and maintenance. Our experienced repair technicians can quickly troubleshoot your mixer and complete the necessary repairs, getting you and your team back to work. Call on the Stratton Sales team for all your bakery equipment and supplies as well as commercial bakery equipment repair.

horizontal or spiral mixer

Horizontal or Spiral Mixer: What’s the Best Choice?

Should you invest in a spiral mixer? Or is a horizontal mixer a more economical choice?

When you’re looking at your dough mixing machine options, it can be difficult to know which is better at first glance. Whether you’re running a commercial bakery or opening a pizza restaurant, research both options carefully before deciding.

horizontal or spiral mixer

The Horizontal Mixer Delivers on Volume and Speed

How much dough do need to produce on a daily basis? A horizontal mixer gives you a clear advantage when you’re trying to mix thousands of pounds of dough. Medium-to-large-sized bakeries and factories depend on this type of machine because of its sheer size and capability.

Horizontal mixers come with a selection of mixing arms that allow you to customize based on the type of dough you are mixing. They also allow for continuous mixing, meaning once the mixed dough comes out, exiting easily into a trough, the next batch can go into the machine on the other end.

When you need to mix a large volume of dough quickly, choose a horizontal mixer.

The disadvantage to this choice is that heat generation is a concern. The friction from the dough rubbing on the sides of the mixing chamber causes the dough temperature to rise, which can be damaging to some types of dough.

The Spiral Mixer Provides Premium Flexibility

A spiral mixer works differently. The spiral-shaped blade remains stationary and mixes the dough in a rotating bowl that moves it in and out of the blade. It mixes dough more efficiently and also more gently than a horizontal mixer, so heat from friction isn’t as critical of a concern. These characteristics allow bakeries to produce a range of different products with consistent quality.

Because a spiral mixer uses an energy-efficient mixing process, the cost to run it is typically lower than that of a horizontal mixer. It’s also usually a less expensive piece of equipment.

The only downside to a spiral mixer is that it may not be able to mix quite as much dough at once as a horizontal mixer. Still, spiral mixer capacity is large, with the ability to produce hundreds of pounds of dough at one time.

What’s Right for Your Bakery?

If your goal is to produce a large quantity of one type of dough, a horizontal machine is better. If you want to create a range of products with the flexibility to create many different doughs, a spiral mixer is the better investment.

No matter which option is right for you, Stratton Sales has options for you, with a range of bakery products to fit your schematic and your budget. Find either the horizontal or spiral mixer that will be an asset to your business for years to come — shop our catalog today.