A Service Pro You Should Know: Scott Marshall, Training Manager and Senior Technician, AR Repairs Bakers Kneads Inc., Center Line, Mich.

It’s a heck of a business to be in, and I really enjoy it. I especially like the hands-on work and that the job has new challenges every day.

Scott Marshall grew up working on boats before transitioning to foodservice equipment after meeting his wife, a restaurant manager.

“She needed help with the equipment, so I dug in and taught myself,” Marshall says. “Then I decided it was time to get a full-time job in the industry.”

Marshall contacted AR Repairs Bakers Kneads Inc., where he was able to get the training and support he needed to become a training manager and senior technician. He has now been at the company for 14 years.

“It’s a heck of a business to be in, and I really enjoy it,” he says. “I especially like the hands-on work and that the job has new challenges every day. The gratitude from customers also is very rewarding.”

Here, Marshall reveals what operators should be aware of when cleaning and maintaining combi and conveyor ovens to minimize problems and maximize service life.

FE&S: What are three maintenance musts that operators should follow with combi ovens?

SM: One thing that’s important is to keep the equipment clean. When manufacturers say that these units need to be cleaned every night, they mean it. And if a greasy item like rotisserie chicken is prepared in the oven, it may need to be cleaned at least twice a day, or this will produce a fire hazard. It’s also key to delime the steam generator regularly during cleaning. Also, operators should make sure door gaskets are properly maintained so there is no loss of heat or steam.

FE&S: What’s a common mistake operators should avoid in trying to maintain their combi ovens?

SM: Again, it all comes back to cleaning. Operators should follow proper cleaning procedures recommended by manufacturers on a regular basis. Combis are foolproof in terms of cooking, but regular maintenance and cleaning are needed for the ovens to operate at peak performance.

FE&S: Operators use conveyor ovens to cook pizzas and a variety of other items. How does that impact maintenance?

SM: Most conveyor ovens are impingement ovens and have constant air moving through. If an item is being prepared that is wrapped in tinfoil, this is where problems can arise. When the foil gets caught in the blowers, it needs to be removed. Also, depending on the environment, the cooling fan on the blower motors should be kept clean or it can overheat. This will cause the controls to get too hot, melt, malfunction or fail.