A small electric motor rotates product on a spit as moist, hot air circulates around food and throughout the rotisserie's cavity.


Rotisseries: Cleaning and Maintenance

Here, Bruce Hodge, president of General Parts & Service, Bloomington, Minn., provides insight into extending the service life of rotisseries.

  • First and foremost, allow the oven to cool completely before cleaning. For those ovens with a self-cleaning system, follow the prescribed procedure found in the manufacturer’s operating manual.
  • After each cook cycle, clean the glass door with warm, soapy water and a glass cleaner approved by the manufacturer. Do not use abrasives or razor blades as these will mar or scratch the surface and may cause the unit to break without notice.
  • Remove spits, baskets and rotating components, and soak them in a cleaning solution based on what the manufacturer recommends. Some of these may be dishwasher safe. Dry thoroughly before reinstalling these in the oven.
  • Spray the interior of the oven with a cleaning solution, and wipe it clean with a soft cloth. Steam cleaning may be an option, but follow the procedures recommended by the manufacturer. Be sure to avoid getting water on the burners, pilots or elements if it’s an electrical unit. Be aware that too much water sprayed inside the cavity may soak the insulation.
  • Using either a sponge or a cloth, wipe down the interior of the oven with an approved solution, removing any grease or fat. Wipe the interior dry with a soft cloth.
  • Clean the exterior of the oven with a manufacturer-approved stainless-steel cleaner or solution to remove all grease, oil and fat residues.


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