How to Clean & Maintain Your Rotisserie Oven

While not as common as stoves or fryers, some commercial kitchens use rotisseries for cooking chicken. These unique pieces of equipment require daily cleaning and maintenance to keep them working properly. Today's blog from Fast Fix LLC offers some tips for cleaning and maintaining rotisserie ovens.

Cleaning Your Rotisserie Oven


While you should clean every piece of equipment in your commercial kitchen each day, it's especially important to clean your rotisseries daily to maintain good performance. In order to do so, you will need a bucket of water with non-chlorinated soap, a spray bottle of floor and wall cleaner, a spray bottle of food-safe sanitizer, a bottle of food-safe coating spray, a scrub pad, a clean cloth, a squeegee, safety goggles, oven cleaning gloves and possibly a razor blade scraper.

Cleaning Prep
After the last cooking cycle of the day, be sure to power off the rotisserie. Make sure to let it cool off for at least 15 minutes before attempting to clean it. Place an empty gallon bucket under the drain, open the valve and drain the drip pan. You'll want to remove the grate covering the drip pan and use the squeegee to remove all the grease from the inside of the equipment. You'll also want to remove the "jet plate" that covers the fans in the top of the rotisserie. This, along with the grates, will need to be washed.

Cleaning 
Once you've removed the grease and food debris, spray the inside of the rotisserie windows with the floor and wall cleaner. Allow it to sit for 5 minutes before wiping it clean. Never use scouring pads or oven cleaner on the rotisserie windows. If applicable, clean fireplace glass with non-chlorinated soap and water, using a razor blade scraper if necessary. Wipe down the inside walls of the oven with soapy water. Never use a hose or water jet; you don't want to get too much water in there in places where water shouldn't be. Clean all parts of the rotisserie oven with spray cleaner.

Post Cleaning 
Once you've cleaned all parts of the rotisserie oven, and removed all grease from the bottom of the oven, wipe down all surfaces with a dry towel. Then spay the rotisserie wheels with sanitizer and allow it to air dry. Spray the rest of the oven with sanitizer as well, being careful not to spray the burner, ignitor or temperature probe. Again, allow to air dry. Follow the sanitation step by spraying the upper surfaces of the oven, along with the replaced grates, with coating spray. Use the same caution not to spray the burner, ignitor or temperature probe. Spray the fan blades with coating spray as well as both sides of the jet plate before re-installing it. Preheat the oven for 5 minutes to seal the food-safe coating. Be sure to shut off the oven again after that. In addition, examine the vent hood and fireplace flue (if applicable) for signs of sooting/blockage.

If any problems with your rotisserie are suspected, call your trusted Missouri commercial food-service equipment repair company. We are here for 24/7 emergency service, as well as warranty work needed. Give us a call at 573-544-0456 to schedule repairs or sign up for one of our maintenance plans.

Fast Fix LLC. Restaurant Equipment Service & Repair - 

One Call Does It All! 


Fast Fix LLC. Restaurant Services
9403 County Road 154
Auxvasse, MO 65231

Phone: 573-544-0456
St. Louis Customers: 636-FASTFIX
Website: www.FastFixLLC.com

"Like" us on Facebook
"Follow" us on Twitter
"Follow" us on LinkedIn
Location: Auxvasse, MO 65231, USA

Comments

Post a Comment

Popular posts from this blog

The History of the Oven

Image
One piece of equipment crucial to pretty much any restaurant is the oven. Ovens have come a long way since ancient times. Before the first oven was invented, people had to cook over open fires. Today's ovens are energy efficient and temperature controlled. In today's blog, F ast Fix LLC is going to take you through the timeline of the evolution of the oven. The First Ovens The first oven recorded in history was invented in 1490. It was built in Alsace, France and was made entirely of brick and tile, including the flue. While there may have been others before this, the French oven is the first to be recorded. Simple ovens were used by the ancient Greeks for making bread and other baked goods. By the middle ages, taller brick and mortar hearths, often with chimneys were being built. Often times, the food to be cooked was hung over the flames in a large metal cauldron. Wood Burning Stoves After the first oven was created, inventors began working to make improvements t...
Read more

The History of Deep Fried Foods

Image
Deep fried foods are a typical menu item, especially in the fast food industry. Who doesn't love some crispy french fries to accompany their burger? From mozzarella sticks to onion rings, fried foods offer some of the best side dishes you can find. Who thought to drop food in hot oil to cook it though? Who invented the first deep-fryer, and when did they become a staple in the restaurant industry? Keep reading to learn more about the history of deep-fried foods from your favorite restaurant equipment repair company in Missouri . The History of Deep Fried Foods The process of deep-frying foods is said to have come about in the 5th millennium BC. The Egyptians that invented deep-frying during this time had no idea how it would change the culinary industry. Fried cakes were one of the first foods to be fried (think donuts). Other cultures began to follow suit. For our ancestors, frying food was a quick and easy way to prepare a meal. Deep frying was also a way of preserving foo...
Read more

Cleaning & Maintaining Your Salamander Broiler

Image
Many professional kitchens contain a salamander broiler. This piece of equipment is used for grilling and toasting, melting cheese and the browning of grain dishes. Unlike a traditional broiler, a salamander broiler has belts and grates that are constantly exposed to foods. Therefore, it's very important that this piece of equipment remain clean and well-maintained. Keep reading to learn how to properly clean and maintain this piece of commercial kitchen equipment. Cleaning Your Salamander Broiler  The main issues with not properly caring for your salamander broiler are the sanitation and health risks. Not only does this put your restaurant at risk of a health code violation, but you're also risking the safety of your customers. In addition, the equipment can smoke excessively if it's not kept clean of food remnants. Below are some tips for cleaning your salamander broiler: Be sure to cool the salamander broiler completely before attempting to clean it. This piece ...
Read more