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Kenny Graven

Oven Cleaning Tips – How to Clean A Commercial Restaurant Oven

Commercial ovens are the workhorses of any restaurant kitchen. But the fact that they’re so vigorously used also means that they’re prone to accumulating food particles, grease and other debris. This can lead to everything from issues with flavor to performance to the risk of smoke and fire. Not only that, but failure to clean your commercial oven can lead to costly heating inefficiencies. One way to prevent these issues before they start? Conducting proper cleaning and maintenance. Read on for six tips aimed at safeguarding the ongoing performance of your commercial oven through proper cleaning.


1. Schedule Daily Oven Cleanings

There’s no denying that industrial kitchens are busy. While skipping daily commercial oven cleanings may seem like a simple way to trim time, it can lead to significant problems in the long run. Instead, commit to cleaning your industrial oven’s interior at least once a day by designating cleaning times and reinforcing the importance of following through on this task with your staff. One tip? Schedule daily cleanings for the evenings so doors can be left open to dry overnight.


2. Control Crumbs

We all know how quickly crumbs accumulate in commercial ovens. Unfortunately, if left in the oven they can be a big problem, impacting the flavor of your food and even causing smoke and fires. To avoid this, be sure to clear away all food debris from your commercial kitchen’s interior.


3. Remove Racks

Food debris also accumulates on oven racks. Clean these separately by removing them from the oven and dunking them in soapy hot water. For particularly stubborn grime or baked-on foods, use a scouring pad or wire brush.


4. Wipe Down Walls and Doors With Warm Water or Industrial Oven Cleaner

With the racks removed, wipe down the oven interior and inside of oven doors using a damp towel. A well-maintained commercial oven may not even require oven cleaner; warm water will suffice. The Vulcan VC Series Ovens have removable doors, making them even easier to clean. Be sure to thoroughly wipe down the areas around fans as removing any debris here maximizes efficiency by promoting airflow. (If your oven does require something stronger than water, you have a variety of commercial oven cleansers to choice from, including plenty of safe, natural products.) An added bonus of Vulcan commercial ovens? An easy-to-wipe-down porcelain interior.


5. Schedule Monthly Cleanings

While daily cleanings are essential, comprehensive monthly cleanings are also an invaluable part of optimizing the performance of your commercial oven. Give both the interior and exterior of your commercial oven a monthly deep cleaning to ensure that it will continue to look and perform its best.


6. Manage Spills and Boil-Overs Immediately

Daily and monthly cleanings are no match for spills. Attending to spills immediately not only ensures your oven’s performance throughout the day, but also spares you the more challenging task of cleaning messes up at the end of the day after they’ve carbonized.

One last thing to keep in mind when cleaning and maintaining your industrial kitchen oven:  Always make sure the oven is cool before beginning the task in order to prevent burns.

Ultimately, while commercial oven cleaning may not top anyone’s list of favorite things to do, it’s an important part of running a clean and high-performing industrial kitchen. In addition to these six tips aimed at incorporating cleaning into your restaurant operation’s best practices, be sure to consult with your owner’s manuals for instructions pertaining to your specific model.

Interested in learning more about cleaning your kitchen equipment (both commercial and industrial)? Visit our Commercial Cleaning Best Practices Guide.


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