There is a range of commercial ovens that are used by large and small bakeries and each one has a specific baking task to perform. Regardless of what the baking task is, using a rack oven that has not been maintained and cleaned properly will impact its efficiency and the quality of your product. Irrespective of which oven you are using, certain tasks are very common across the board. Take a look at what these are.
The Cleaning Schedules:
If you own an “artisan” bakery or a scratch bakery, you will have to ensure that the cleaning is carried out more often. This is because you will be making your own dough and this produces a lot more flour. On the contrary, a bake-off bakery makes all their baked goods from dough that has already been prepared. This significantly reduces the amount of in-house flour and resultantly the oven stays cleaner.
The one way to judge how often you need to get your rack oven’s burner cleaned is to understand how much you bake and how often that oven is used. By general estimates, for scratch bakeries, it’s good to get the cleaning done every 3 to 6 months, while bake-off bakeries can just action the cleaning on an annual basis.
Despite these recommended cleaning schedules, you will also have to keep a check on the state of the rack ovens and take your decisions about having them cleaned. These are the things you should be looking out for:
- Your rack ovens are not burning properly
- Whenever you shut the door, some soot falls out of the oven’s hood
- A flame keeps shooting out of the oven side holes. This flame is yellow, rather than blue.
- A visual of the air-intake burner will be filled with flour
Most commercial bakeries, hire professional rack oven cleaning and maintenance professionals for the job. But if you have some staff to handle this work for you, it’s not too difficult to clean a commercial oven.
How to clean your Rack Oven:
- Follow a regular cleaning routine for all the rack ovens in your bakery. This minimizes the risk of fires & smoke as well as bad-tasting food
- The interior of the oven should be cleaned every single day. Always remember, that the cleaner your oven, the better it will perform. Clean the interior with a very mild detergent at the end of every working day.
- Remove all the stray crumbs that may have fallen at the bottom of the rack oven. If you fail to remove those, they keep on cooking every time you start the oven and will eventually burn and smoke.
- All the racks in the oven should be removed and will have to be cleaned separately.
- If any spill occurs, ensure that it is wiped without delay as it will be tougher to clean if any food gets backed on it. In addition, spills can also end up “stealing” the heat and will impact the performance of your rack oven.
- A deeper clean should be carried out once each month
- Scrub the interior very thoroughly once a month.
- The exterior should be cleaned on a weekly basis and a mild soap & soft cloth should be used for the same.
Read the Rack Oven’s Manual
It is important to note that all of these are very generic rack oven cleaning tips. The best approach is to read your owner’s manual and follow the cleaning procedures that have been listed there. It is also important that you use only the approved oven-cleaning agents and carry out regular maintenance of your oven, as recommended.
Thanks for reading,
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