Smart Commercial Oven Maintenance: Keep It Firing

Alright folks, Sammy here, broadcasting from my cozy home office here in Nashville – Luna, my rescue cat, is probably napping on some important paperwork as we speak. Today, we’re diving deep into a topic that might not sound glamorous, but trust me, it’s the absolute backbone of any successful commercial kitchen: how to maintain your commercial oven. I’ve seen it happen too many times, a bustling kitchen brought to a screeching halt because the star player, the oven, decides to take an unscheduled vacation. It’s a nightmare scenario, especially when you’ve got a full house or a massive catering order. I remember this one spot, a new client back when I was still finding my feet in Nashville after the Bay Area hustle, their grand opening nearly derailed because their combi oven hadn’t seen a good clean since… well, let’s just say it was before it was installed. A little preventative care goes an incredibly long way, saving you money, stress, and keeping those delicious dishes coming out perfectly every single time. So, grab a coffee, and let’s talk about how to give your workhorse the TLC it deserves. We’re going to cover the daily grind, the deeper dives, and even when to wave the white flag and call in the pros.

Think about it – your commercial oven is arguably one of the biggest investments in your kitchen. It’s not just a box that gets hot; it’s a precision instrument. Whether you’re running a high-volume pizzeria, a delicate pastry operation, or a bustling restaurant, that oven’s performance directly impacts your food quality, your efficiency, and ultimately, your bottom line. Neglect it, and you’re looking at inconsistent cooking, higher energy bills (because a dirty oven has to work harder), potential fire hazards, and the dreaded expensive emergency repair call. I’m not trying to scare you, well, maybe a little, but it’s because I genuinely believe that understanding and implementing a solid maintenance routine is one of the smartest things any kitchen manager or owner can do. It’s not just about cleaning; it’s about inspection, understanding its quirks, and building a relationship with this vital piece of equipment. Is this the most exciting part of running a kitchen? Maybe not for everyone, but the peace of mind it brings? Priceless.

Over my years in marketing, especially focusing on the food and beverage industry, I’ve seen firsthand how operational efficiency, or lack thereof, can make or break a business. And so much of that efficiency in the back-of-house hinges on reliable equipment. This isn’t just about following a checklist; it’s about fostering a culture of care in your kitchen. When the whole team understands the ‘why’ behind oven maintenance, they’re more likely to participate in the ‘how.’ In this article, we’ll break down the essential maintenance tasks into manageable chunks, from daily wipe-downs to more involved monthly checks. We’ll touch on different oven types too, because a convection oven has different needs than a deck oven. My goal here is to give you practical, actionable advice that you can start implementing today. So, let’s get into the nitty-gritty of keeping your commercial oven in prime condition, ensuring it’s a reliable partner for years to come. It might seem like a lot, but trust me, building these habits will pay off tenfold.

The Core Components of Commercial Oven Upkeep

1. Daily Cleaning Rituals: The Non-Negotiables for Peak Performance

This is where the magic, or rather, the prevention of disaster, begins. Your daily cleaning routine is paramount. At the end of every single service, without fail, the oven interior needs attention. This means wiping down all accessible surfaces to remove food spills, grease splatters, and any loose debris. Think about it – that cheese that bubbled over from a lunch special? If left overnight, it becomes a carbonized nightmare that’s ten times harder to remove the next day, and can even start to smoke or affect the flavor of other dishes. A simple wipe-down with a damp cloth (once the oven has cooled sufficiently, of course!) can prevent this. For more stubborn bits, a non-abrasive scraper can be your best friend. Don’t forget the oven door, both inside and out, especially the glass. A clear view into your oven isn’t just for show; it allows chefs to monitor food without constantly opening the door, which helps maintain consistent temperatures and saves energy. Some kitchens I’ve worked with assign this task to a specific person on the closing shift, ensuring it always gets done. It’s about building habits. It’s also a good idea to quickly sweep or vacuum out any crumbs or debris from the oven floor. This not only keeps things cleaner but also reduces the risk of flare-ups or unpleasant odors. And honestly, it just feels better starting service the next day with a clean oven, doesn’t it? It sets a standard.

The exterior of the oven also needs daily love. Stainless steel surfaces can quickly accumulate fingerprints, grease, and water spots, making an otherwise professional kitchen look a bit tired. A quick wipe with a suitable stainless steel cleaner or even just a microfiber cloth and warm water can keep it looking sharp. Pay attention to handles, knobs, and control panels – these are high-touch areas and can harbor bacteria if not cleaned regularly. I always recommend using food-grade sanitizers in these areas after cleaning. It’s a small step that contributes significantly to overall kitchen hygiene. The consistency here is key. It’s far easier to spend 10-15 minutes on daily cleaning than to face a monumental cleaning task once a week or, heaven forbid, once a month. Plus, regular cleaning allows you to spot any potential issues, like a loose handle or a worn seal, before they become bigger problems. This daily vigilance is truly the first line of defense in commercial oven maintenance.

2. Weekly Deep Clean: Tackling Stubborn Grease and Grime

Okay, so daily wipe-downs are sorted. Now, let’s talk about the weekly deep clean. This is where you roll up your sleeves and get a bit more intimate with your oven. Once a week, schedule a more thorough cleaning session. This typically involves removing oven racks, trays, and any other removable components. These should be soaked in a solution of hot water and a good quality degreaser. There are commercial-grade degreasers specifically designed for ovens that work wonders on baked-on grease. Always follow the manufacturer’s instructions for dilution and contact time. While the racks are soaking, you can focus on the oven interior. For really tough, carbonized build-up, you might need to use a specialized oven cleaner. However, a word of caution: ensure the cleaner is appropriate for your oven type and material. Some aggressive cleaners can damage certain oven linings or components. And please, please, ensure the area is well-ventilated when using strong chemical cleaners – safety first! Goggles and gloves are not optional here, they’re essential. I’ve heard horror stories, and you don’t want to be one.

During this weekly deep clean, pay special attention to areas that might get overlooked in the daily routine. This includes the convection fan (if you have one and it’s accessible for cleaning – check your manual!), burner ports on gas ovens, or heating elements on electric ovens (again, ensure they’re cool and the power is off). Clogged burner ports can lead to uneven heating and inefficient gas consumption. A stiff brush or a specialized tool can be used to gently clear any blockages. For convection ovens, ensuring the fan blades are clean helps with proper air circulation, which is critical for even baking. This is also a good time to thoroughly clean the oven door, including the edges and around the seals. Sometimes I wonder if people realize just how much gunk can accumulate in those crevices. It’s not just about aesthetics; it’s about function and hygiene. A clean oven is a more efficient oven, and it’s definitely a safer one. This weekly commitment, while a bit more time-consuming, prevents the kind of build-up that can seriously impair your oven’s performance and lifespan.

3. Monthly Checks: Beyond the Surface for Long-Term Health

Moving beyond cleaning, your monthly inspection routine is crucial for catching wear and tear before it leads to a breakdown. This is less about scrubbing and more about observing and testing. One of the first things to check is the door seals or gaskets. These are vital for maintaining consistent oven temperatures and efficiency. A worn, cracked, or loose gasket allows heat to escape, making your oven work harder, use more energy, and potentially cook unevenly. Gently run your hand around the door seal (when the oven is cold!) to feel for any damage or areas where it might not be making proper contact. You can also do the “dollar bill test”: close the oven door on a piece of paper or a dollar bill. If you can easily pull it out, the seal might be compromised. If you find issues, replacing a gasket is often a relatively straightforward job, but it’s one that can save you a lot in energy costs and improve cooking consistency. It’s a small part with a big impact.

Next up on the monthly checklist should be the door hinges and latches. These components see a lot of action. Ensure the door opens and closes smoothly and latches securely. Wobbly or misaligned doors can also contribute to heat loss and can be a safety hazard. Lubricate hinges if recommended by the manufacturer, using a food-grade lubricant. Also, take a moment to check the calibration of your oven’s thermostat. You can do this with a reliable oven thermometer. Place the thermometer in the center of the oven, set the oven to a specific temperature (say, 350°F or 175°C), and let it preheat thoroughly. After about 20-30 minutes, check the reading on your oven thermometer against the oven’s setting. If there’s a significant discrepancy (more than 15-20°F or 8-10°C), your thermostat may need recalibration or replacement. Inconsistent temperatures are a recipe for disaster in a commercial kitchen, leading to undercooked or burnt food. Some thermostats can be recalibrated relatively easily, but for others, or if you’re unsure, this is a job for a qualified technician. This proactive inspection is what separates the well-maintained kitchens from the ones constantly fighting fires, literally and figuratively.

4. Understanding Your Oven Type: Tailoring Your Maintenance Approach

Not all commercial ovens are created equal, and neither should their maintenance plans be. It’s really important to understand the specific type of oven you have and tailor your care accordingly. For instance, convection ovens, with their internal fans for circulating hot air, require particular attention to those fans and their motors. The fan blades need to be kept clean for optimal airflow, as we touched on, and you should listen for any unusual noises from the fan motor, which could indicate bearing wear or other issues. Regular cleaning around the fan housing is also important to prevent grease buildup that could impede its function or even become a fire risk. I remember a bakery I consulted for had persistent issues with uneven baking in their convection oven; turned out, the fan was so caked with old grease it barely turned. A thorough cleaning and a new maintenance schedule solved the problem.

Then you have combi ovens, which are marvels of technology, offering convection, steam, and combination cooking. These units often have sophisticated self-cleaning cycles, which are fantastic, but they don’t negate the need for manual checks and maintenance. Steam generators in combi ovens can be prone to limescale buildup, especially in hard water areas. Regular descaling, as per the manufacturer’s guidelines, is absolutely critical to prevent damage and ensure proper steam production. Many combi ovens also have water filters that need regular replacement. Ignoring these can lead to costly repairs. Deck ovens, popular in pizzerias and bakeries, have their own set of needs. The baking stones or decks need to be cleaned carefully – usually with a stiff brush and scraper, avoiding excessive water which can crack a hot stone. Ensuring the heating elements or gas burners are functioning correctly for each deck is also key for even baking. And conveyor ovens, the workhorses of many high-volume operations, need their conveyor belts kept clean and properly tensioned. Any food debris left on the belt can transfer to other products or cause smoking. Regular inspection of the belt mechanism and motor is also wise. So, your first step? Dig out that manufacturer’s manual! It’s your best guide to the specific maintenance needs of your particular model. It sounds obvious, but you’d be surprised how many manuals gather dust.

5. Gaskets and Seals: The Unsung Heroes of Oven Efficiency

I briefly mentioned gaskets earlier, but they deserve their own spotlight because they are so incredibly crucial, yet often overlooked. The oven door gasket is essentially the weather stripping for your oven. Its job is to create an airtight seal between the oven door and the oven cavity. When this seal is intact and functioning correctly, it keeps the hot air in and the cold air out. This means your oven reaches temperature faster, maintains it more accurately, and uses less energy to do so. Think of it like a leaky window in your house during winter; you’d be cranking up the heat, and your energy bill would reflect it. Same principle applies to your oven. A compromised gasket means your oven is constantly fighting to maintain its set temperature, leading to longer cooking times, inconsistent results, and higher utility bills. Not to mention, escaping heat can make the kitchen environment uncomfortably hot and can even damage nearby equipment or controls over time.

So, how do you care for these unsung heroes? First, regular cleaning. Grease and food debris can build up on gaskets, making them sticky, less pliable, and eventually causing them to degrade or tear. Gently wipe down the gasket with a damp cloth and a mild detergent as part of your daily or weekly cleaning routine. Avoid harsh abrasives or sharp tools that could damage the gasket material. Second, inspect them regularly, at least monthly as we discussed. Look for any signs of wear and tear: cracks, splits, hardening, or areas where the gasket is compressed or no longer making even contact with the oven frame. That dollar bill test I mentioned? Do it. If it slides out easily, you’ve got a leak. If you notice the oven door isn’t closing as tightly as it used to, or if you see steam or heat escaping from around the door, your gasket is likely the culprit. Replacing a worn gasket is usually a relatively inexpensive and easy fix – often, they just clip or press into place. The return on investment, in terms of energy savings and improved cooking performance, is significant. Don’t let a faulty gasket sabotage your oven’s efficiency.

6. Ventilation and Exhaust: Keeping Air Clear and Operations Safe

Now, let’s talk about what happens to all that heat, smoke, and grease-laden vapor your oven produces. Your kitchen’s ventilation and exhaust system, particularly the hood directly above your oven, plays a critical role not just in maintaining air quality but also in the safe and efficient operation of the oven itself. A properly functioning hood system pulls away heat, steam, smoke, and airborne grease particles. If your hood filters are clogged with grease, the system can’t do its job effectively. This can lead to a buildup of heat and fumes in the kitchen, creating an uncomfortable and potentially unsafe working environment. Moreover, poor ventilation can actually affect your oven’s performance, especially for gas ovens that require adequate airflow for proper combustion. A greasy, poorly maintained hood system is also a major fire hazard. That accumulated grease is highly flammable. You absolutely need to ensure your hood filters are cleaned regularly – this might be daily or weekly, depending on your cooking volume and style. Many kitchens have a professional hood cleaning service come in periodically for a deep clean of the entire exhaust system, which is also highly recommended and often required by local fire codes and insurance policies.

Beyond the hood filters, consider the entire exhaust path. Ensure that exhaust fans are working correctly and that there are no obstructions in the ductwork. Any issues with the exhaust system can create backpressure or poor draft, which can interfere with how your oven vents, potentially leading to incomplete combustion in gas ovens (producing dangerous carbon monoxide) or overheating of oven components. It’s also important to ensure your kitchen has adequate makeup air. As the exhaust system pulls air out of the kitchen, that air needs to be replaced. If there isn’t enough makeup air, the kitchen can become negatively pressurized, which can cause all sorts of problems, including pilot lights being extinguished on gas appliances, doors being hard to open, and poor exhaust hood performance. While this is more of a whole-kitchen system issue, it directly impacts your oven. So, regular inspection and cleaning of your ventilation system is not just a side task; it’s integral to your oven’s health and your kitchen’s safety. Don’t skimp on this. It’s one of those things that, if neglected, can have really serious consequences.

7. Calibrating Your Thermostat: Precision is Key for Culinary Success

We touched on thermostat calibration in the monthly checks, but it’s so vital it deserves a deeper dive. An inaccurate thermostat is a chef’s worst enemy. Imagine your recipes are all based on precise temperatures, but your oven is actually 25 degrees hotter or cooler than what the dial says. The results? Inconsistent product, wasted ingredients, and frustrated cooks. Accurate temperature control is the cornerstone of consistent cooking, whether you’re baking delicate soufflés or roasting large cuts of meat. An oven that’s too hot can lead to burnt exteriors and raw interiors, while an oven that’s too cool will significantly increase cooking times and can affect texture and browning. This isn’t just about food quality; it’s also about food safety. Certain foods need to reach specific internal temperatures to be safe to eat, and an inaccurate oven can put you at risk.

So, how often should you check your oven’s calibration? I recommend doing it at least monthly, or any time you suspect there might be an issue (e.g., food consistently taking longer to cook, or burning). As mentioned, use a reliable, independent oven thermometer. Don’t trust the cheap ones; invest in a good quality one. Place it in the center of the oven, allow the oven to preheat for at least 20-30 minutes, and then compare the reading. If you find a significant difference, the first step is to consult your oven’s manual. Some commercial ovens have a relatively simple calibration procedure that you can perform yourself – often involving a small adjustment screw on the thermostat knob or behind the control panel. However, if your manual doesn’t provide clear instructions, or if the oven is a complex model (especially digital ones), or if you’re just not comfortable doing it yourself, then it’s time to call a qualified service technician. Messing with thermostats if you don’t know what you’re doing can cause more harm than good. Maintaining thermostat accuracy is a proactive step that ensures your recipes turn out as intended, every single time. It’s a small investment of time that yields big returns in consistency and quality.

8. Dealing with Common Oven Problems: Basic Troubleshooting Tips

Even with the best maintenance, commercial ovens can sometimes act up. Knowing how to troubleshoot a few common oven problems can save you time, money, and a lot of stress. One frequent issue is uneven baking or hot spots. Before you panic and call for service, check the basics. Is the oven level? An unlevel oven can cause batters to pool and cook unevenly. Are you overloading the oven? Overcrowding can obstruct airflow, especially in convection ovens, leading to inconsistent results. Ensure racks are positioned correctly and that there’s enough space around pans for air to circulate. Sometimes, simply rotating pans halfway through the cooking process can help. If you have a convection oven and experience uneven baking, check if the fan is operating correctly. Is it spinning freely? Is it clean?

Another common headache is an oven that won’t heat up or takes too long to reach temperature. For gas ovens, the first thing to check is the pilot light. Has it gone out? If so, follow the manufacturer’s instructions carefully for relighting it. If the pilot light won’t stay lit, there could be an issue with the thermocouple or safety valve, which usually requires professional attention. For electric ovens, a failure to heat could be due to a faulty heating element, thermostat, or even an issue with the power supply (like a tripped breaker). Always ensure the oven is properly connected to its power source. Strange noises? A rattling sound might indicate a loose panel or component, while a grinding or squealing noise from a convection fan could mean the motor bearings are failing. If your oven door isn’t sealing properly, we’ve already discussed the gasket, but also check the hinges and latch. Sometimes, a simple adjustment is all that’s needed. My advice is to familiarize yourself with your oven’s normal operation – how it sounds, how quickly it heats. This way, you’ll be quicker to notice when something is amiss. However, and this is important, know your limits. If a problem is beyond simple checks or adjustments, or if it involves gas or electrical components and you’re not trained, don’t attempt a DIY repair. It’s not worth the risk to yourself or your equipment. That’s when you make the call for professional oven repair.

9. Preventative Maintenance Schedules: Staying Ahead of Breakdowns

Okay, we’ve talked about daily, weekly, and monthly tasks. How do you keep track of it all and ensure nothing falls through the cracks? The answer is a preventative maintenance schedule and a detailed log. This might sound a bit formal, especially for smaller operations, but trust me, it’s a game-changer. Create a checklist that outlines all the necessary maintenance tasks for your specific oven(s), along with their frequency. This checklist should be easily accessible to your kitchen staff. You can assign responsibility for certain tasks to specific team members. For example, the closing shift is responsible for daily cleaning, while a lead cook or manager handles the weekly deep clean and monthly inspections. Having it written down removes ambiguity and promotes accountability. I’ve seen kitchens use a simple laminated checklist posted near the oven, or a digital version shared with the team. The format doesn’t matter as much as the consistency of its use.

Alongside the schedule, maintain a maintenance logbook for each major piece of equipment, including your oven. In this log, record when each maintenance task was performed, who did it, and any observations or issues noted. For example, “May 10, 2025: Weekly deep clean performed by Sarah. Noticed slight fraying on right side of door gasket. Will monitor.” This log also becomes invaluable when you do need to call a service technician. You can provide them with a clear history of the oven’s maintenance and any recurring problems. It helps them diagnose issues faster and more accurately. Furthermore, this log can help you track the lifespan of certain parts, like gaskets or ignitors, so you can anticipate when they might need replacement. Is this a bit of extra work? Yes, initially. But the long-term benefits – reduced downtime, fewer emergency repairs, longer equipment life, and consistent performance – far outweigh the effort. Think of it as an investment in your kitchen’s smooth operation. This kind_of proactive approach is what I always try to instill in my clients. It’s about systemizing care.

10. When to Call a Professional: Knowing Your Limits and Ensuring Safety

As much as I advocate for proactive in-house maintenance, there are absolutely times when you need to pick up the phone and call a qualified service technician. Knowing your limits is crucial, not just for the health of your oven but for the safety of your staff and your entire establishment. Attempting complex repairs without the proper training, tools, or knowledge can lead to further damage, void your warranty, or worse, create a serious safety hazard. So, when is it time to call in the cavalry? Any issues involving gas lines or gas components – such as suspected leaks (if you smell gas, evacuate and call your gas company and a technician immediately!), problems with gas valves, burners not igniting properly despite a working pilot, or pilot lights that repeatedly go out – are strictly for professionals. Gas is not something to experiment with. Similarly, most electrical problems, beyond a tripped breaker or a loose plug, should be handled by an expert. This includes issues like faulty wiring, malfunctioning control panels, or problems with heating elements that you can’t easily diagnose or replace.

If your oven is experiencing persistent temperature inaccuracies that you can’t resolve through simple calibration, or if it’s making unusual noises that suggest internal mechanical problems (like with a convection fan motor), it’s best to get a professional diagnosis. Major component failures, such as a broken thermostat, a malfunctioning safety valve, or a damaged control board, are also jobs for a technician. Trying to replace these yourself without experience can be a recipe for disaster. Another good reason to call a pro is if you’re consistently experiencing the same problem despite your best troubleshooting efforts. This could indicate a deeper, underlying issue that requires expert knowledge to identify and fix. Many businesses find it beneficial to have a regular service agreement with a reputable commercial kitchen equipment repair company. This often includes periodic professional inspections and preventative maintenance, which can catch potential problems early and keep your oven running optimally. While it’s an expense, it can often save you more in the long run by preventing costly emergency repairs and downtime. Remember, your oven is a complex piece of machinery; there’s no shame in admitting when a problem is beyond your expertise. In fact, it’s the smart and responsible thing to do.

Wrapping It Up: Your Oven’s Future is in Your Hands

So there you have it – a pretty comprehensive rundown on how to maintain your commercial oven. It might seem like a lot to take in, and honestly, setting up a new routine always takes a bit of effort. But I truly believe that investing time and effort into proper oven care is one of the most impactful things you can do for your kitchen’s success. We’ve covered everything from the daily wipe-downs that keep grime at bay, to the deeper weekly cleans, the essential monthly checks on things like gaskets and thermostats, and understanding that different oven types have their own specific needs. We’ve also touched on troubleshooting common issues and the critical importance of knowing when to step back and call in a professional. It’s a blend of diligence, observation, and respect for the machinery that works so hard for you.

Ultimately, a well-maintained oven is a more reliable, more efficient, and safer oven. It produces better quality food, uses less energy, and is far less likely to break down at the worst possible moment (which, let’s be honest, is usually during the peak of dinner rush on a Saturday night, right?). Implementing a consistent maintenance schedule, keeping logs, and training your staff on these procedures isn’t just about ticking boxes; it’s about fostering a culture of care and professionalism in your kitchen. Will this solve every potential oven problem you might ever face? Perhaps not every single one, but I’d wager it’ll prevent the vast majority and make the ones that do crop up far more manageable. So, my challenge to you is this: take one or two key takeaways from this article and start implementing them this week. Your oven, your staff, and your bottom line will thank you for it. And who knows, maybe even Luna will appreciate the lack of panicked phone calls about kitchen disasters while I’m trying to write my next piece for Chefsicon.com.

FAQ

Q: How often *really* should I deep clean my commercial oven?
A: Ideally, a thorough deep clean should happen at least once a week. However, this can vary based on your usage. A very high-volume kitchen or one that cooks a lot of greasy foods might even benefit from a deep clean twice a week or a more intensive weekly clean. The key is not to let grease and carbon build-up become a major, hard-to-remove problem. If your daily cleaning is diligent, the weekly deep clean will be much easier.

Q: Can I use regular household oven cleaner on a commercial oven?
A: It’s generally not recommended. Commercial ovens often have different interior surfaces and can experience much heavier build-up than household ovens. Household cleaners might not be strong enough, or worse, they could damage surfaces like specialized coatings, gaskets, or even certain metals if they are too caustic or abrasive. Always opt for commercial-grade oven cleaners specifically designed for the type of oven you have, and always check your oven manufacturer’s recommendations first. Safety data sheets for these products are also important to review.

Q: What’s the biggest mistake people make with commercial oven maintenance?
A: In my experience, the biggest mistake is inconsistency and neglect, especially with daily cleaning. Small spills and splatters that are ignored quickly carbonize and become incredibly difficult to remove. This build-up then leads to poor performance, smoking, bad odors, and can even be a fire hazard. Skipping daily cleaning because you’re ‘too busy’ just creates a much bigger, more time-consuming problem down the line. Another common mistake is not paying attention to door gaskets until the oven is clearly losing a lot of heat.

Q: Is a service contract for my commercial oven worth the money?
A: For many businesses, yes, a preventive maintenance service contract can be very worthwhile. While it’s an upfront cost, these contracts typically include regular professional inspections, cleaning of components you might not be able to access, calibration, and proactive replacement of worn parts. This can significantly reduce the likelihood of unexpected breakdowns, extend the life of your oven, ensure it’s running efficiently (saving on energy costs), and often gives you priority service if an emergency repair is needed. You need to weigh the cost of the contract against the potential cost of downtime and emergency repairs. For critical equipment like an oven, the peace of mind alone can be worth it. I’d say, if your oven is central to your entire operation, it’s a very smart investment.

@article{smart-commercial-oven-maintenance-keep-it-firing,
    title   = {Smart Commercial Oven Maintenance: Keep It Firing},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/how-to-maintain-your-commercial-oven/}
}