To last a long time and to perform well commercial kitchen equipment must be maintained regularly and correctly. Daily cleaning and regular weekly and monthly maintenance is essential. It is much better to clean off food before it has the chance to become baked on as it will be much harder to remove. We've put together a guide to help you ensure that your equipment is kept in the best condition and last as long as possible.

Commercial Convection Ovens

These ovens are used for main dishes, baking bread and desserts. They should be wiped down daily inside and the fan cleaned thoroughly. Grease and food on the walls and fan affect the flow of air and severely impact the efficiency of the oven.

Place the racks so that they are level or there will be too much strain on the rack guides which can cause them to break.

It is easy to get into the habit of resting heavy items on the oven door. Avoid this as it will strain the hinges. If the hinges break the whole oven will be unusable.

Check the seal on the door daily and clean out any food caught in it. If the seal is not tight air will leak from the oven and the performance will deteriorate.

Commercial Pizza Deck Ovens

These ovens are reliable and efficient and it is easy to neglect maintenance. Clean off crumbs and flour accumulating on the racks. Don't leave it to the end of the day, clean off regularly whenever it begins to accumulate. If food is baked on remove it with a wire brush. Once a day thoroughly clean all the racks.

Daily clean the bottom of the oven. Food building up here will affect the temperature of the oven and food may cook unevenly.

At least every six months calibrate the oven temperature and check and clean out the flue.

Commercial Conveyor Ovens

These types of ovens are used in pizza kitchens as they have a good rate of throughput.

At least once a day clean the inside of the oven with a damp cloth to remove food and grease build up before it becomes baked on. Clean the fan and vents at the same time.

The belt should not be used for resting pans and other equipment on. Pizza cutters and knives left on the belt can cause damage when it is switched on.

Remove the belt at least once every two to three months. Although this is a time consuming job it is necessary to continue to cook efficiently. Soak the belt overnight in a soapy solution to remove grease and replace it in the morning. You may need to use a pressure washer if the belt is extremely greasy.

Commercial Combi Ovens

Combi ovens are used for steaming and baking.

Wipe down the inside and clean the racks daily. If they are very heavily used it may be necessary to do this twice a day. If you clean any food debris immediately it will not get baked on and be harder to remove. Many combi ovens are equipped with a spray nozzle to make cleaning easier.

Place all racks evenly so the guides are not strained and check the door hinges weekly. Avoid slamming the doors and wipe of any debris around the hinges daily.

Steamer ovens will need regular descaling. Check your manufacturers manual for instructions and how often this should be done.