The oven-range combination often becomes a good solution for operations tight on space or that offer baked entrees like meatloaf or lasagna. Keeping these units running properly becomes critical for every kitchen that has them.

• Equipment Maintenance 101: Keep the unit’s vents clear of debris. A clogged vent can damage fans and cause components to overheat.
• Wipe down the oven door gasket every day. Some gaskets can cost hundreds of dollars to replace, so this simple step can save operators a lot of money.
• Train staff to treat the oven door with respect. While staff is understandably pressed for time, slamming the door can knock its hinges out of whack, while opening the door with something like a spatula or tongs can damage the gasket.
• Clean the range surface and burners every day. Without proper cleaning, burners and pilots can get clogged. This can require a more extensive (and more expensive) cleaning by a service agent or even part replacement.

Some operators place sheet pans at the bottom of units to catch any food debris. While the intention is good, the pan can act as a heat sink that damages the bottom of the cooking chamber. It can also disrupt the flow of air in convection ovens.