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3. FLUE VENT:
Ventilation system must be inspected every six months and maintained clean and free of obstructions.
4. OVEN INTERIOR:
Clean the oven interior only when the oven is cold. Use only the detergent solutions and cleaners that
meet the national and / or local codes.
(a) BAKING CHAMBER:
Clean the ceiling and the walls of the baking chamber with a mild soap and water solution. Do not use
oven cleaners, caustic solutions or mechanical means as they will damage the interior
aluminized surface.
(b) BAKING DECKS:
The baking decks are heavy and fragile. They should be handled carefully.
The baking decks should be cleaned by using a long-handled scraper and stiff wire brush. At the end of
each day, turn the thermostat up to its maximum setting and let the oven sit at that temperature for at
least ½ hour. This will burn off the food spilled onto the baking decks during day’s production and turn it
into ash. This ash can be brushed off the next day before turning the oven on. The baking decks should
be scraped and brushed during the day also to help keep them clean. To remove excessive crumbs or
carbon, the baking decks and the oven cavity may vacuumed when the oven is cold. Do not use water
or other liquids on the baking decks as that may cause them to crack. After long use, heavily soiled
baking decks may be cleaned by turning over after scraping down and brushing off. This will burn off the
heavily soiled side of the baking decks. This procedure may be repeated as needed.
(c) BURNER COMPARTMENT:
Vacuum out any carbon, crumbs or residue in the burner compartment and all around the doors. The
holes and louvers on the outer surfaces of the oven must be kept free of obstructions to allow free
movement of air into the controls and for proper combustion. The burner ports and crossover holes
should be kept free of carbon and other deposits.
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