Those in the foodservice industry knows that keeping up with the rush at the busiest times is crucial. There is no time for down cooking equipment, especially a commercial oven. When your commercial oven is not maintaining temperature, it can result in dissatisfied and practically stop business completely.
There are a few reasons why an oven does not keep a consistent temperature:
Pilot light won’t stay lit
If the pilot light won’t stay lit, usually it is the result of a thermocouple issue; not getting hot enough to open the safety valve, or the thermocouple is not directly in the flame as it should be. If neither of these are issues, the thermocouple may need to be replaced altogether.
When you experience problems where the commercial oven is not reaching the desired temperature or is getting too hot, it’s usually a sign of a defective, faulty or uncalibrated thermostat. If you do not have experience checking for an adequately calibrated thermostat, you will need a professional to place a thermometer inside of the oven and set your thermostat to the desired temperature. After doing this, if the flame dies before it reaches temperature, or you show a difference in temperature of 5-10 degrees, your thermostat needs to be calibrated. It is always best to call a professional technician for calibration.
Faulty capillary tube
If you have checked your thermostat, and the temperature in your oven is too high or low, a bulb may be placed in the wrong position. The end of the capillary tube has a bulb that is held in place by snug fitting clips. This bulb is supposed to keep an even temperature in the oven. However, if the bulb is not correctly clipped, it can cause temperature fluctuations.
Surprisingly, the position of the oven racks or the cookware you use could also cause the oven to cook unevenly. Many times, an adjustment to the heat is just a matter of playing with the positioning of the oven rack and making sure you are using the proper cookware.
If you have a gas oven, first make sure the gas supply is getting to the burners on the gas stovetop. This will determine if it’s receiving gas and igniting. Listen for the “whoosh” and the sound of “clicks”. If you do not hear the gas ignite, and the clicking stops, turn the oven off. You may need to replace the igniter.
If you have an electric oven, check that the heating elements are glowing red. If one or both elements are not glowing, it may be time to replace them.
If food is taking longer to cook than it should or comes out undercooked, your oven might not be reaching the desired temperature indicating the temperature sensor may be faulty or touching the oven wall.
No matter how hard someone tries to improve commercial kitchen efficiency, faulty cooking equipment will slow the process. Maintaining commercial ovens can help prevent breakdowns and malfunctions. If you encounter interruptions in your foodservice operation, contact Smart Care Equipment Solutions for routine maintenance and repairs. Contact us today to learn about our Planned Maintenance and Fast Fix emergency services.