Cutting boards come in many varieties, but the two basic are wood and plastic. Care and maintenance for each type of board is different depending on the material used to make the board.
Commercial Convection Ovens are great for baking breads, main dishes, and desserts. They are a common
fixture in any kitchen and require maintenance.
Wipe down interior, pay special attention to the fan.
Use a moist towel to wipe down the interior of your convection oven. Food and grease on the interior affect airflow, especially if it gets caught in the fan. The most important part of your convection oven is the fan. Make sure it is clean at the end of every day. If it gets gummed up with grease and stops working, so does your convection oven.
Keep oven racks level.
Most ovens come with rack guides throughout the oven. It is up to you where you want to place the racks. Once you pick a level, make sure your rack is on the same level on both sides. Not only can a lopsided rack cause your cakes to fall, it can also put strain on your guides and cause them to break over time.
Avoid leaving heavy items on the door.
We have all done it. Sometimes it is easy to let the door act as a temporary shelf for dishes going in and out of the oven. Keep this strain to a minimum to increase the life of your door. Without the door, the oven is useless.
Check the oven seal.
The oven door seal should be maintained to keep warm air in. The door should seal snuggly against the wall of the oven. Be sure to clean any debris around the oven door. This can adversely affect the seal.
Commercial Pizza deck ovens are commonly used in pizza restaurants because they are reliable and efficient. However, they will only continue to be efficient if they are maintained properly.
Keep flour, cornmeal and crumbs off the rack.
This seems easy enough, but ovens that see a lot of daily use need to be cleaned multiple times a day. Flour and cornmeal should be brushed off throughout the day. A wire brush is perfect for getting baked on items. Once it is clean, it is easier to keep clean if done daily.
Empty crumbs from bottom of oven.
Ovens are designed to heat things inside the cavity. Your oven does not recognize the fact that you are not interested in baking the crumbs lying in the floor of your oven cavity. If they are not removed regularly, it could affect the temperature of your oven and prevent your products from being cooked evenly.
Maintain annual and semi-annual check ups.
It is important to calibrate your oven every few months to ensure that you are baking at the proper temperature. The flue should be checked every few months as well. When purchasing the oven, read the manual and adhere to the manufacturer’s service plan.
Commercial Conveyor ovens are great for pizza establishments that require greater production. Increase the life of your machine by following these steps.
Wipe down interior regularly.
You can do this by using a moist towel. When food and grease gets caked on the inside of the oven, it affects airflow and prevents pizzas from being cooked evenly. This step is relatively easy when done regularly. Once grease gets baked onto the interior walls, it becomes more and more difficult to remove.
Keep utensils away from the belt.
The belt is designed to only hold food products. It is easy to place a knife or pizza cutter on the belt when it is not in use, but if it gets turned on, the utensil will go into the oven and could cause some damage to belt or oven. Also the utensil will warp in the oven.
Clean the belt after extended use.
For a crispier crust, be sure to keep the belt clean. Cleaning the belt is quite a task and requires removing the belt completely. It is not necessary every day, but should be done every other month. When it is time to clean, take the belt off at the end of the day and let it soak overnight in a mild detergent solution. For deep grease, a pressure washer can be used to loosen it.
Clean vents and cooling fan.
The vents and cooling fan keep your oven running smoothly without over heating. Wipe them down daily with a cloth to remove build up and dust.
Adhere to maintenance specified by the manufacturer.
Upon buying your oven, take a close look at the manual and mark your calendar to ensure that your maintenance goals are met. This is sure to keep your machine running longer.
Commercial Combi Ovens are definitely multitasking machines. They act as both a steamer and an oven, and should be maintained as such.
Clean your oven daily.
At the end of each shift, wipe down the oven cavity and racks to ensure proper use. Also wipe down the fan to ensure proper airflow. It is easy to wait until the next day to clean, but cleaning at the end of the shift is easier because food has not had time to harden. Most combi ovens come with a spray nozzle that can be used to spray the inside.
Check hinges weekly.
Kitchens are busy and often hectic. Oven doors are often opened and slammed shut throughout the day. Avoid doing this if possible. Also at the end of the day, wipe any excess residue off the hinges to keep them working.
Make sure racks are even.
Just like a convection oven, rack guides are designed to hold your product level while it is cooking. Any irregularity can keep your food from cooking evenly.
Delime regularly.
Like any other steamer, combi ovens need to be delimed regularly.
Check your water.
Commercial combi ovens have water lines that entire them, the same way a steamer would. Anytime water enters a piece of equipment it should be checked for solvent levels. We recommend:
Total Dissolved Solids
Less than 60 PPM
Total Alkalinity
Less than 20 PPM
Chlorine
Less than 1.5 PPM