To optimise oven performance, ensure the Hood Exhaust above the oven functions.
This serves multiple purposes: safely venting carbon monoxide, removing excess heat for team comfort, and filtering airborne grease particles to maintain a clean and presentable environment.
Efficient combustion within the oven requires balanced air pressure within the restaurant. Ideally, the space should maintain slightly negative pressure, allowing air to be drawn up through the hood exhaust system. To verify this, perform a simple napkin test: hold a napkin near the front door while slightly opening it. If the napkin is gently pulled inward, the pressure is optimal. Conversely, if it blows outward, there’s excessive positive pressure, indicating poor exhaust of combustion gases.
You can test the hood exhaust vents using an unfolded napkin.
Place it directly over one of the vents; if the napkin is tightly drawn to the vent, it confirms sufficient negative pressure. If not, the exhaust system may need cleaning or adjustment to ensure good airflow and safety.
Cleaning and regular maintenance of the Extraction system are crucial to sustaining these conditions and ensuring a safe, efficient operation.
Cleaning essentials
Frequency
Oven exterior, crumb
trays and oven windows
Daily
Oven hoods
Monthly
Oven deep clean
Restaurants over 500 weekly transactions
Monthly
Restaurants under 500 weekly transactions
Every two months
Chemicals
Heavy Duty Degreasing Solution
Supersoak Concentrate
Stainless Steel Cleaner
Sanitiser Mix
Note: Always follow the manufacturers’
chemical use instructions.
PPE
Gloves
Safety Goggles
Apron