Strata 24-25 Catalog - Generic - Flipbook - Page 55
EQUIPMENT
CHOOSING THE RIGHT COMMERCIAL
CONVECTION OVEN OVENS
When selecting a commercial convection oven, focus on consistent heat distribution, precise temperature control and durable
construction. Look for intuitive controls, multiple rack positions and efficient airflow for even cooking results. Consider energy
efficiency, ease of cleaning and service accessibility. Choosing the right size and capacity ensures it meets your establishment's
needs without sacrificing performance or workflow efficiency.
Proper Maintenance=Maximum Performance
Deck Configuration
Keeping your convection oven properly maintained helps
ensure consistent cooking performance, energy efficiency
and longer equipment life.
Single deck ovens accommodate 3-5 full-size sheet pans
1. Clean daily after use
Triple deck ovens accommodate 9-15 full-size sheet pans
2. Inspect and clean fan blades
Quadruple deck ovens accommodate 12-20 full-size sheet pans
Double deck ovens accommodate 6-10 full-size sheet pans
3. Wipe door gaskets
4. Check temperature accuracy
Standard or Bakery Depth
5. Wipe down exterior surfaces
Standard Depth is available for all convection ovens
6. Schedule routine servicing
Bakery Depth is available for single and double deck ovens and
perfect for professional bakeries
CONVECTION OVENS
MONTHLY
ANNUALLY
Clean air intake vent
Change water filters
Clean and remove obstructions from flue
Check heat exchanger for deformities
Check door seal for any damage
For boiler-based combis, descale and then change gaskets
ANNUALLY
Replace steam bypass hose
Check venting system for possible deterioration
Check drain lines and solenoid hoses
thermostat and temperature probes for
Check
correct calibration
some models, lubricate the oven door chain with
On
high-temperature grease
Check knobs, handles and gaskets and repair as needed
Tighten bolts
Inspect electrical connections
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