Rotisserie ovens let operators make high-quality meats in large volumes. Given their capacity, rotisseries are usually a key piece of an operation. Below are a few tips on keeping these units working safely and effectively.

  • Rotisseries have more moving parts than most foodservice equipment. That means there’s more to lubricate. Be sure to follow the manufacturer’s recommended lubrication schedule.
  • As with all ovens, it’s important to check gaskets, seals and hinges on rotisseries. If they’re damaged or loose, call a service agent about repair/replacement right away.
  • There’s a lot to clean in a rotisserie. Manufacturers recommend operators remove and clean the spits each day, along with a thorough cleaning and degreasing of the cooking chamber.
  • Like all gas-fired equipment, gas rotisseries require clean burners and intake vents for air. If these get clogged, the unit will not work as expected. Cleaning these parts often requires help from a service agency.