How to Squeeze More Value Out of Your Oven
How to Squeeze More Value Out of Your Oven
May 22, 2024

Commercial ovens are one of the largest investments you can make in your kitchen. Cleaning, inspection, maintenance, and repair can keep your ovens running at peak performance for years to come.

On average, commercial kitchen appliances have a lifespan of 7 years. But with preventative care, maintenance, and cleaning, they can perform much longer.

Every oven has its own list of preventative maintenance, but there are universal recommendations to help you squeeze more value out of your oven.


Perform a thorough cleaning of your oven’s rear filters and cooking grates. Sweep out any carbon build up inside of the oven. Clean the inside cavity and door, jet plates, front door cooling fans, and the rack and pinion gear.

If your oven has a conveyor assembly or belt, it needs routine cleaning approximately every six months, as do any entry or exit doors.

Other cleaning habits include correct disposal of grease and fat to help prevent blockages. Keep the drain cover in place, and only use recommended or approved cleaning chemicals for your oven.

Inspection and maintenance

Regularly scheduled inspections will prevent maintenance surprises for significant repairs. Complete a six-month maintenance and inspection checklist to preserve the life of your oven.

Some inspection checks include monitoring the thermostat and oven door seal, inspecting the drain lines of a combination oven and door hinges, and paying attention to voltage, cooking temperature, and ventilation.

Other maintenance checks include checking the drive gear set screws, checking the wing balance, and running the blower and element diagnostics for proper operation and excess noise. (Note: the oven must be cool.)

Verify the thermocouples are within 10 degrees of each other (the oven must be hot). In a conveyor oven, check the drive belt and conveyor belt for tension.

Inspect if the conveyor belt has stretched or if there is significant sag or slack. If so, take out a link. Be sure also to monitor the operation of IR sensors. Pull the conveyor belt manually to test bearing functionality.

Of course, always visually check for damaged, broken, or inoperative items.

Regularly scheduled cleaning maintenance contributes to your oven’s longevity, ease of use, and consistent cooking. Your cleaning, inspection, and maintenance diligence will help you contribute to your oven’s return on investment. If you need support with your Ovention oven, our team of experts is here to help.

Ovention Ovens Make It Easy
Shuttle® NEW 2600! 2000/1600/1200
Shuttle® NEW 2600! 2000/1600/1200

If you value precision and volume, Ovention has the perfect oven to fit your operation. The Shuttle sets the new standard for conveyor ovens everywhere. No other oven can operate as both a conveyor and a closed-cavity oven.

Matchbox® 1718/1313
Matchbox® 1718/1313

Cook a full menu of delicious offerings without an oven hood. The Ovention Matchbox 1718/1313 takes the traditional conveyor oven to a whole new level.

Conveyor 2600/2000/1400
Conveyor 2600/2000/1400

Simple, smart and the right fit for operators looking for a high-throughput conveyor oven. The Ovention Conveyor Oven is the most technologically elegant and operator-friendly conveyor on the market today.

Matchbox® M360 14/12
Matchbox® M360 14/12

Cook a full menu better, faster, and easier. The Ovention Matchbox M360 has Precision Impingement® technology, a unique cooking carousel, and a small footprint, making it the perfect fit for any operation.

Finishing F1400
Finishing F1400

Finish your plates with ease and precision with this robust IR finishing conveyor. Melt, sear, toast, and finish to perfection with this operator-friendly, quiet conveyor.

MiLO® Double/Single
MiLO® Double/Single

Revolutionary infusion of Linear Impingement and Infrared (IR) technologies. Independently controlled top and bottom cavities, each with its own interior light and control panel.


Introducing MiSA; Microwave Speed Assist. Higher quality, higher speed, smaller footprint.

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Cooked with Conveyor 2600/2000

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