By the nature of its cooking process, a rotisserie’s service life can be impacted by grease buildup.
Allow the oven to cool completely before cleaning. For those ovens with self-cleaning systems, follow the prescribed procedure found in the manufacturers’ operating manuals. After each cook cycle, clean the glass door with warm soapy water and a glass cleaner recommended 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.
Operators can also apply a degreaser and hose out the interior cabinet with water to clean their rotisseries. Remove the spits to wash them in the sink or dishwashing machine.
Clean door gaskets with warm soapy water, and
leave the door open to allow the gasket to dry thoroughly. If the oven has sliding doors, clean the door track or
To ensure efficient operation of ceramic gas burners, remove them monthly and use a paper clip to clean any debris from the burner openings. Also, clean the air inlet and venturi.
Check to verify the shaft gears properly mesh with the spit gears by placing a spit into position with the motor running. If the gears jump or do not align properly, adjust them accordingly.
Annually inspect the spit drive mechanisms and replace any worn or damaged components. Inspect the glass for chips or cracks. If any are found, replace the glass as soon as possible.
Periodic cleaning of the firebox ashes, convection fan blade and food racks is necessary.
When cleaning the exterior of the oven, use a stainless-steel cleaner or solution recommended by the manufacturer to remove all grease, oil and fat residues.
There are solutions available that can be sprayed on rotisserie ovens before cooking is performed and then wiped off at the end of the day. These prevent grease adherence to the metal.
A rotisserie can show a number of signs it might need replacing. With gas units, sulphur becomes low-grade sulphuric acid that can eat through most stainless steel. If there is extensive damage, the oven should be replaced.
The benefit of the rotisserie is that the customer can see the product as it cooks. If the unit is old and showing excessive wear and tear, it is not showcasing the product effectively and should be retired.
Although rotisseries have fairly simple mechanical components, it is possible that these can fail over time and with extensive use. If this occurs, a new unit may
If product quality is poor or inconsistent, and the rotisserie is reaching the end of its service life, it should be put out of service.