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Home > San Diego Commercial and Restaurant Oven Repair

We specialize in fixing all brands and models restaurant and commercial ovens in entire San Diego. If your restaurant or commercial oven doesn't heat, temperature is too low or high or you have any problematic issues with it, simply call our toll free number and we will take care of everything. We are available 24/7 for any commercial and restaurant oven repair at:

800-729-8566

We repair all commercial and restaurant oven brands such as:

Scotsman
Hoshizaki
Blodgett ovens
Manitowoc ice
Hobart oven
Hobart refrigerator
Aga appliances

Southbend oven
Toastmaster ovens
Moffat ovens
Cleveland range
Vollrath refrigeration
Silverking refrigeration
Wells ovens

Wolf gas range
Randell refrigeration
Traulsen refrigeration
True mfg
Silverking
and many more view all brands

Our commercial or restaurant oven service area includes entire San Diego county listed below:

San Diego
Chula Vista
Imperial Beach
La Mesa
Lemon Grove
National City
Coronado

Encinitas
San Marcos
Santee
Solana Beach

Escondido
La Jolla
Clairemont

El Cajon
Del Mar
Point Loma
Oceanside
Poway
Vista

view the rest service areas

Attention: the information below, which will help you to become more familiar with your restaurant or commercial oven. This information will also help you to use your restaurant and commercial oven in the most efficient and effective way, which will save you money from utility bills and future restaurant or commercial oven repairs. However, we do not suggest you perform any restaurant or commercial oven repairs that you are not familiar with, especially because most restaurant or commercial oven require professional training and knowledge with gas and electricity. For professional San Diego commercial oven repair help call us 24/7 at:

800-729-8566

CONVEYER OVEN

The conveyer oven, sometimes referred to by a brand name, "Impinger oven," has a limited use in the kitchen. While commercial oven can be used to bake cookies, pies, and other items, its primary use has evolved into baking pizzas. It is almost foolproof to operate (keeping in mind that no equipment is totally foolproof). A commercial oven conveyor belt carries the product through the oven cavity. The product is placed on the commercial oven belt on the loading end and comes out fully baked on the receiving end. The speed of the belt determines the length of time that the product is in the commercial oven. It is a form of convection oven in that a fan blows hot air on the product. Its heating source is either electric or gas.

Parts

Commercial oven conveyer drive motor—Moves the conveyer belt.
End trays—Catches the product as it exits the commercial oven at the receiving end.
Conveyer—Moves the product through the oven at a predetermined rate which allows the product to be in the oven for a specified period of time.
Crumb pans—Catches crumbs and other things that fall through the commercial oven conveyer belt.
Commercial oven control panel—Houses the operating controls for the commercial oven.
Blower switch—turns the commercial oven blower fan on or off.
Heat switch—Turns the electrical heating element or the gas burners on or off. Conveyer switch—turns the conveyer belt on or off.
Temperature gauge—a digital readout of the commercial oven temperature.
Conveyer speed control—Allows for setting the speed of the conveyer, which determines the amount of time the product is in the commercial oven.

Commercial oven operation

Most commercial conveyer ovens operate in a similar manner:
•           Switch the circuit breaker to the ON position.
•           Turn the oven blower switch to the ON position.
•           Turn the conveyer oven switch to the ON position.
•           Adjust the commercial oven conveyer speed setting. Normally this is expressed in minutes and seconds, denoting the amount of time that the product on the conveyer is in the commercial oven cavity.
•           Adjust the commercial oven temperature setting to the desired temperature.
•           Turn the heat switch to the ON position. Most commercial ovens have a light indicating that the heat is on.
•           Wait for the commercial oven to come to the desired temperature. This will normally take approximately 5-10 minutes.
•           When the commercial oven has reached the proper temperature, place the product on the conveyer on the loading end. Check the product on the receiving end for proper doneness. If necessary, make adjustments on the temperature or the conveyer speed.
•           At the end of the shift, reverse the procedure to shut the oven down. The blowers will continue to operate until the oven has cooled down.
•           Switch the circuit breaker to the OFF position.
Cleaning the commercial ovens
Prior to cleaning the oven, make sure that it has cooled down and that the circuit breaker is in the OFF position.
When cleaning the commercial oven, do not use a water hose, pressurized steam cleaning equipment, or an excessive amount of water. Also do not use any caustic oven cleaners.
When the oven has cooled down:
•           Remove the commercial oven panels and clean the cooling fan grills and vents using a stiff nylon brush.
•           Replace the commercial oven panels.
•           Turn the circuit breaker and the conveyer ON.
•           Clean the commercial oven conveyer with a stiff nylon brush at the receiving end of the oven as the conveyer moves. When complete, turn the commercial oven conveyer off and switch the circuit breaker to the OFF position.
•           Remove and clean the crumb trays and replace.
•           Clean the exterior of the commercial oven using a cloth dampened with a solution of mild detergent and water.

Commercial ovens maintenance

Since maintenance requires that the commercial oven be disassembled, it is recommended that a qualified commercial oven repair technician perform the following maintenance procedures.
•           Monthly—remove the air finger components. Clean the air finger components and the interior of the oven using a damp cloth and a vacuum cleaner.
•           Quarterly—vacuum the commercial oven blower motors and compartments.
•           Semiannually—check and, if necessary, replace the commercial oven conveyer drive motor brushings. Clean the commercial oven burner nozzle, electrode assembly, the oven venting system, and the flue. Check and replace, if necessary, the conveyer drive shaft bushing and spacers.
•           Annually—lubricate the drive shaft bearings.

If your problem cannot be resolved after reading the text, we strongly suggest that you call us for San Diego commercial oven repair appointment at.

800-729-8566