Cleaning Tips: How to Clean a Commercial Oven

chef cooking pizza in commercial oven

Why Clean The Oven?

If your oven is used every day it’s important to clean the inside of it every day, no matter what. Professional services should be called upon from time to time to ensure that the oven, the grills, the interior lights, and the kitchen equipment in its entirety receives an intensive deep scrubbing. 

Using professional services at least once annually is sufficient to work in tandem with daily washing and will ensure that all areas of your oven are as hygienic as possible. If not cleaned regularly there may be performance problems, taste problems, or food particles that could fall into crevices which could cause constant smoke and can also pose a serious fire hazard if allowed to build up. 

Keeping your restaurant kitchen clean also means avoiding mouse infestations, food-borne illnesses, and other hazards. The daily washing routine should include washing the oven, stove, grill, salamander, deep fryer, and ventilation system. 

Also, keep in mind that it may take several efforts to remove tough and resistant baking grease stains inside of the oven which may contribute to any heating, cooking, and food taste inconsistencies you may experience. Making this a routine activity will cut down, or eliminate, these problems before they begin.

Before You Start Cleaning

Make sure you read the manufacturer’s instructions and follow how to wash your oven for optimum maintenance, as each oven is different. Some manufacturers may also suggest that you open the windows, turn on the exhaust fan, and use specific techniques for their specific ovens. So, being mindful of their recommendations for maintaining your oven is best.

Cleaning Checklist

While most commercial kitchen workers scrub the exterior of the hood as part of their regular checklist for commercial kitchens, interior washing also needs to be tackled daily to ensure the safety and optimum preparation of food. In fact, according to the Food Code, you should clean your kitchen appliances at least every 24 hours. 

After using certain washing agents to clean the inside of the oven, ensure to wipe down the inside of it with baking soda and vinegar to remove the smell, (which can affect the taste of food) that can be transferred to the food after washing the inside with certain agents. 

Scrubbing down the interior with a clean towel, sponge, or steel wool, and using the baking soda and vinegar mixture after each washing, will go a long way in keeping your oven clean.

Who Should Clean a Commercial Oven

Although there are many applications you can administer yourself, regular professional cleaning services and technician checks are required for restaurants and food establishments for commercial kitchen maintenance in general, as it is an important part of operating a clean and efficient industrial kitchen. 

However, it’s also important that you keep an eye on the clean-up habits of your cooks since regular washing ensures that the kitchen employees who use the ovens adhere to your standards of cleanliness.

Tips for Cleaning a Commercial Oven

You want to ensure that your restaurant and oven functions smoothly and meet industry hygiene standards. And since the outside is the first thing anyone notices let’s start there.

 If you are more inclined to using a natural approach to washing your oven, you can use baking soda, vinegar, and water instead of detergents or oven cleaners. Although most commercial ovens can be cleaned with detergents you should check the operating instructions if the oven requires a different washing method.

Cleaning the Outside of the Oven

Cleaning the Inside of the Oven

It’s that simple. These daily tips work side-by-side with a professional annual cleaning service toward keeping your commercial oven squeaky clean. 

Not only will the kitchen staff breathe easier due to a well-maintained, smoke-free, and a healthier environment by making this a daily routine, it will become a habit.

Decreasing any chances of damage to the oven, or potential kitchen fires that can damage your establishment can be avoided with daily wipe downs. 

Your oven will run smoothly as intended, your cleanliness standards will be met, and the quality of the food won’t suffer.


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