Electric Half-Size
Convection Oven Manual
10
DAILY
1. Clean the porcelain interior using a
degreasing agent. For heavier deposits a
commercial oven cleaner can be used.
2. Clean exterior painted surfaces with warm water
and a mild detergent. Moisten a cloth and wipe
down the oven while it is COLD.
3. Clean Stainless steel on the oven with a good
stainless steel cleaner.
4. Make sure that all parts are thoroughly rinsed
before returning to use.
WEEKLY
The racks and rack supports can be removed
and soaked in a solution of ammonia and water.
Make certain that all parts are thoroughly rinsed
before returning to use.
MONTHLY
1. Check door handle screws for tightness.
THREE MONTHS
1. Check the door gasket seal on the oven and
proofer for leaks. See the section on Door
Adjustments and Gasket Maintenance for help.
SIX MONTHS
Before performing control panel maintenance, main distribution panel circuit breaker for oven must be
turned off. This maintenance should be preformed by Qualified Maintenance Personnel only. Read and
follow the manufacturers instructions, Material Safety Data Sheets (MSDS) and Workplace Hazardous
Material Information Systems (WHMIS) before using any type of cleaning chemicals, de greaser, etc.
1. Clean Control Panel Mylar using a mild de greaser and water.
2. Clean Control Compartment Interior – Use commercial electronic component spray (if necessary)
to de-grease the control compartment (see Note above).
3. Inspect/Replace any or all wiring which is saturated with oil.
4. Inspect Oven Door-lubricate door plunger assembly and strike plate with food grade high
temperature lubricant adjust door as necessary
5. Inspect Element Wire Connections - take amp readings of elements.
6. Inspect Blower Motor – De grease as necessary
7. Inspect Blower Wheel – Clean with ammonia and water solution.
8. Inspect Back-up Thermostat – Check calibration.
CLEANING OF THE OVEN
These maintenance instructions are for the use of qualified service personnel
only. Service by other than qualified personnel may result in damage to the
oven and/or injury to the operator.
Qualified service personnel are those individuals, firms, companies or corporations which either in
person or through an agent are engaged in and responsible for repair or servicing of commercial food
preparation equipment, who are experienced in such work, familiar with all precautions required, and
have complied with all requirements of state and local authorities having jurisdiction.
If you should require assistance in the selection of a qualified service agency, please contact Duke
Manufacturing Co.’s Service Department at 800-735-3853.
• Never steam clean or hose down with water. Electric component will fail due to moisture.
• Do not use caustic cleaners, acids, ammonia products or abrasive cleaners or cloths.
These can damage the stainless steel and door gaskets.
MAINTENANCE INSTRUCTIONS
