Ovens cover a broad range of equipment pieces and include combi, deck, cook and hold, microwave and convection.


Service Tips: Convection Microwave Ovens

Operations from sandwich chains to c-stores to coffee shops use convection microwaves. These units can toast a sandwich, heat a pastry and cook a pizza, usually in 90 seconds or less.

While microwaves can be cheap enough that they’re nearly disposable, convection microwaves cost several thousand dollars or more. To protect these investments, operators should take the following steps:

  • Convection microwaves are often the workhorses of their operations. It’s very important to train staff to follow daily cleaning guidelines on a unit. This can include wiping down the interior and exterior and cleaning out filters. Don’t use a hose to clean the unit.
  • While these ovens cook quickly like microwaves, they don’t cool down as quickly. Most units must be fully cooled down prior to cleaning.
  • The air vents on convection microwaves can easily get clogged with food particles. Make sure they’re clear before and/or after every day of work.
  • Dedicated cleaning solutions are acceptable for the interior of most convection microwaves. Be careful not to spray the door seal with the solution, though, as chemicals can damage the seal over time.


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