When you’re running a restaurant business or a commercial kitchen, cleanliness can go a long way. This is because while the speed and efficiency of your staff depend on the performance of your commercial equipment, their safety and health depend on its cleanliness. It’s extremely important to maintain hygiene around your restaurant, especially for your oven which is the heart of every commercial kitchen.
Ovens are used so frequently that it’s just inevitable to keep them from accumulating food particles, grease, and other debris. This accumulation can potentially make food taste bad, affect performance and even increase the risk of fire and safety hazards. Improper cleaning and maintenance of your commercial oven can also lead to pricey heating inefficiencies.
The only way to prevent these problems from occurring is by maintaining a proper code of hygiene, establishing guidelines for cleaning your kitchen and restaurant equipment, and training your employees on sanitizing kitchen tools and other equipment. Ask your management to engage in practicing cleanliness by outlining a daily, weekly and monthly commercial kitchen cleaning schedule.
Although you can hire commercial oven cleaning and repair services, it may not be a good idea if you’re trying to save up on your expenses. Here are some tips on cleaning and maintaining a sparkling clean kitchen operation.
Schedule Daily Cleanings
Commercial kitchens are one of the busiest places to work in and putting off daily cleanings may seem like a simple way to save time and head home early, but this habit can give rise to bigger problems in the long run. Crumbs and other residues that fall off in the oven during meal service may spend hours in there before someone finally realizes and scrubs it off. Imagine what could happen if they stay there for months. Just light cleaning with a non-abrasive pad and cleaner at the end of the day can easily remove any stain or residue as long as it’s done early. Leaving the mess in there for a long time can cause rust formation in the metal and even promote bacterial growth.
Make sure your industrial oven’s interior is cleaned at least once a day no matter what. Reinforce designated cleaning times with your staff and let it be the last thing of the day so that doors can be left open to dry overnight.
Cleaning a commercial oven is certainly not a fun thing to do but regular cleaning makes the task significantly more manageable that’s for sure. Read your oven’s manufacturer manual on what’s the ideal way of cleaning it. The information manual could recommend opening windows, turning on the exhaust fan, placing a cloth on the floor underneath and/or removing shelves to clean separately.
Don’t Use Abrasive Cleaners or Harsh Scrubbers
Using abrasive cleaners may seem like the best option to remove tough baked-on stains, but these solutions can not only leave a bluish/hazy cast on your shiny metal parts but also create surface pits and scratches. Avoid using caustic solutions(such as sodium hydroxide) as well as alkaline ones(such as borate and ammonia). Tiny pits and imperfections are potential breeding grounds for bacteria and even cause corrosion.
Avoid using harsh scrubbers such as steel wool, scourers, wire brushes or any type of metal scrapers as they can create problems in stainless steel parts. If there are spills or residue carbonized on the metal, always use a cloth or any non-abrasive cleaner to remove it. Microfiber cloths are ideal to clean commercial ovens because they’re made of non-flammable fibers.
Make sure you read and follow the manufacturer instructions when cleaning your oven because every oven is different and may have different instructions.
Empty Crumb Trays Daily
The best way to maintain cleanliness of your commercial oven is to be mindful of it every day. Crumb accumulation is just unavoidable and if they’re left in there for a long time, you’ll observe a subtle change in the flavor of your food. As harmless as they may look, crumbs can also cause smoke and fires.
Whether you call it a grease or crumb tray, the removable pan underneath the cooktop, never forget to clear it up on a regular basis. Let your oven cool completely, then take the tray out and empty any crumbs into a heat-proof garbage can. Wash the tray lightly in the dish sink without using any alkaline, caustic or abrasive cleaners.
Also, make sure that the drain screen in your commercial oven is always in place or else chunks of food waste can clog the drain and impact your oven’s efficiency.
Manage Spills Immediately
Crumbs are one thing but when it comes to spills and boil-overs, you need to act fast! Daily cleanings are not going to be enough for spills. Attend to spills immediately so that your oven can perform throughout the day because leaving it for the end of the day after it has been carbonized, will definitely make it a challenge to clean up.
Weekly/Monthly Cleanings
Gaskets- Consider checking on the gaskets (rubber door seals) monthly to keep it in good condition. Wipe them down with a damp soft cloth and some soap. Gaskets can also wear down from heavy usage so if you observe any damage or cracks on the seal, replace it instantly. A faulty gasket will make it difficult for the oven to maintain heat inside. This will also drive up your energy costs.
Walls and Door- Remove the racks and wipe down the oven interior using a damp towel at least once a week. Don’t use harsh cleaners. If you have a well-maintained oven, only warm water will be good enough to make it squeaky clean. Don’t forget to wipe the doors every day.
Grates- You might be wiping clean the grates every day but if your commercial oven has cast iron grates, reseason them at least once a year. If you notice that it’s flaking off or rusting, it needs re-seasoning right away. An easy way is to boil or scrub the outer layer off and then coat it with some cooking oil. You can also try setting all your burners on a low temperature or simply put them in a low setting in the oven for a couple hours and then wipe clean. This will give you a hard, non-stick surface that will last long.
Fan- Check for grease buildup on your commercial oven’s exhaust fan, fan motor or blower every other week. If debris and crumb accumulation compromises the airflow, your oven will not work to its maximum potential. Not only this, but it can also affect ventilation throughout your kitchen. Follow instructions on your oven’s manual for specific de-greasing instructions and replace immediately if there is any damage.
Follow the above tips for using your commercial oven for a long run. But if your commercial oven giving you immense trouble or if you are looking for affordable, high-quality commercial ovens in UAE, you can get them now through UAE Ekuep!
