Artisan bakers rely on the quality high-temperature bake they get from their stone hearth deck oven. Their ability to retain heat and distribute that heat evenly is why so many breadbakers choose these ovens. Ciabatta breads, French baguettes, sourdoughs and more are baked directly on the hearth providing that unmistakable crust you crave in an artisan loaf. Just like other pieces of equipment you rely on in your bakery, routine maintenance is the key to your oven's longevity and reliability. The experts here at Empire have put together some tips on how to properly maintain your deck oven and ensure years of high quality and reliability.

DAILY MAINTENANCE

Just a few moments spent daily on deck oven maintenance is all you need to keep it performing to the best of its ability. Cornmeal, flour and other debris are unavoidable messes that are left behind in your deck oven. Using an oven brush or industrial vacuum to clean the interior of each deck is strongly advised. Under the right circumstances, flour can become combustible and potentially cause significant damage. When it comes to the exterior, you’ll want to wipe it 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. When it comes to cleaning the glass doors of your oven, wait for the glass to cool and wipe them down. It is important to make sure the doors are cool to not damage the glass and more importantly, yourself!

MONTHLY MAINTENANCE

Even with your daily maintenance upkeep food items can sometimes spill onto the oven deck and get baked onto the stone. For this reason, we recommend a deep cleaning each month. Be sure to scrape off or scrub any large, baked-on deposits. Empire Deck Ovens allow you to remove the glass from the doors and give those a deep and thorough cleaning as well. It is also important to vacuum out any dust or debris from the steam exhaust blower and the air intake on the oven burner each month to ensure the proper function of your oven as debris can prevent the airflow free in these areas.

SEMI-ANNUAL & ANNUAL MAINTENANCE

If you are a busy bakery and are using your oven day in and day out, we strongly advise that you have an authorized oven technician visit your bakery and provide a preventative maintenance check every 6 months to a year. They will provide a routine check of your oven burner and make sure that gas pressure, draft, C0, C02 and 02 levels are at optimum efficiency. They will examine the exhaust stack for cleanliness and blockage, and make sure the steam generators do not show any signs of build-up or rust. A visual inspection of the oven's control panel, and mechanical switches and interior lighting should be done as well.

LONG-TERM MAINTENANCE

The long-term wear on your oven is typical with any machine. Every 3-5 years you may need to replace a part. These parts may include water fill and steam drain hoses, the steam exhaust motor, draft inducer, and any worn-out control panel. Bakers with an Empire Deck Oven have the piece of mind knowing that Empire has a 24/7 bakery equipment service department that has over $1 million in parts on hand to ship out to those customers in need!

From daily clean-up to replacing parts, keeping up with the maintenance of your stone oven is crucial in preserving the overall performance and longevity of one of the most important pieces of equipment in your bakery. These steps will go a long way in helping not only your deck oven perform well, but allow your bakery to perform well and contribute to its success.