When it comes to Artisan bread baking, nothing beats a Stone Hearth Deck Oven. Like traditional brick ovens they bake so well because of their ability to retain heat. Ciabatta breads, French baguettes, rustic breads and more are baked directly on the hearth providing that unmistakable bottom finish. Integrated steam systems allow you to control exactly how much steam you supply each deck allowing you to achieve amazing results.

As with any other piece of equipment in your bakery, routine maintenance is the key to your oven's longevity and reliability. The schedule below outlines some of the more common routines required to keep your Stone Hearth Deck Oven in tip-top shape.

DAILY MAINTENANCE

brushJust a few minutes a day is all that's needed to keep your Deck Oven running smoothly. Using an oven brush or industrial vacuum, clean the interior of each deck removing any loose debris including crumbs, corn meal and especially flour. Under the right circumstances, flour can become combustible and even explode potentially causing significant damage - so be sure to clean the decks thoroughly. Wipe the exterior of your oven down with a mild soap and soft cloth in order to prevent dirt build-up. Since most oven exteriors are stainless-steel be sure to avoid abrasive cleaners that can scratch, scuff or otherwise damage the surface. If your oven doors are made of glass, this is a good time to clean the exterior of them as well. Just make sure they're cool first in order to avoid damaging the glass.

MONTHLY MAINTENANCE

Despite your best efforts, sometimes food just gets baked onto the oven interior. That's why once a month you should do a deep cleaning of your oven's interior. Scrape off or scrub any large, baked-on deposits. Where applicable, remove and thoroughly clean both the interior and exterior of glass oven doors. Also, be sure to vacuum out any dust or debris from the steam exhaust blower and the air intake on the oven burner. Keeping the airflow free in these areas is important for optimal performance.

SEMI-ANNUAL & ANNUAL MAINTENANCE

Depending on your oven usage, it's advised that you have an authorized oven technician come in and provide a preventative maintenance call every 6 months to a year. They will provide a routine check-up of your oven burner ensuring that factors such as gas pressure, draft, C0, C02 and 02 levels are at optimum efficiency. They will also check things like the exhaust stack for cleanliness and blockage, the steam generators for signs of lime build-up or rust and the steam exhaust fan for signs of wear and tear. A visual inspection of the oven's control panel, and mechanical switches and interior lighting should be done as well.

LONG-TERM MAINTENANCE

breadEvery 3-5 years you may be required to replace certain wearable items on your oven. This may include water fill and steam drain hoses, the steam exhaust motor, draft inducer, and any worn out switches and relays. Some other things to watch for would include the burner motor, burner door plug, steam generator gaskets, airflow switches and the high limit switch. Your authorized oven technician should inspect these items during their annual visit and will let you know when it's time to replace these elements.

Whether it's your daily clean-up or an annual servicing, one thing to always keep in mind is that it's important to allow your oven to cool before beginning any form of maintenance. Working on a hot oven not only carries the risk of damaging the equipment itself, but it also carries the possibility of injury to yourself or your maintenance team. Remember, the proper care of your deck oven can go a long way toward maintaining consistent, quality baking results. With just a little TLC, you'll be able to rely on your Stone Hearth Deck Oven for years to come!