For Convection Ovens

Cleaning convection ovens is one of the most time-consuming but essential kitchen hygiene maintenance processes — the build-up of thick grease and food deposits impairs heat distribution, creates a fire hazard and can directly affect the taste of prepared food. A properly selected cleaning agent and appropriate cleaning technique significantly reduce the time and effort required for oven cleaning, while ensuring HACCP hygiene standards.

Types of convection oven cleaning chemicals

Degreasing sprays are used on the oven’s interior surfaces — walls, racks and fan housing — where alkaline or acidic degreasers act on grease deposits, loosening them and making them easier to wash off. The spray form ensures even coverage in hard-to-reach areas. Contact time is typically 10–30 minutes, depending on the thickness of the deposits.

Gel-consistency cleaning agents remain on vertical surfaces longer than sprays, providing extended contact time for tougher deposits. Rack soaking tablets or powders allow convection oven racks to be placed in a soaking tub, where the chemical agent dissolves deposits without the need for intensive scrubbing.

Original or universal cleaning agents

Universal professional cleaning agents are cheaper and often just as effective, but it is important to check whether they meet the material requirements of the equipment.

Some convection oven models with automatic cleaning systems (ACS) require special cleaning solutions that are poured into a tank, allowing the system to perform cleaning automatically. For such models, it is essential to use the manufacturer-recommended original solutions for proper system operation.

Safe cleaning practices

Cleaning agents for convection ovens contain strong chemicals that require appropriate protective equipment during use — gloves, safety goggles and adequate ventilation. The cleaning procedure should be carried out before turning on the oven or on sufficiently cooled equipment to prevent the cleaning chemicals from overheating.

After cleaning, the chemical agent must be thoroughly rinsed off with clean water before the oven is turned on. Chemical residues in the oven can vaporize during cooking and contaminate food. HACCP plan should include a convection oven cleaning schedule and a list of the agents used.

HoReCa oven cleaning frequency

In a restaurant with high food turnover and intensive oven use, the oven interior should be cleaned at least once a day — after each work shift. Racks should be cleaned at least once a week, while the exterior and doors should be cleaned daily. The fan and its housing should be cleaned once a week, as grease build-up on the fan reduces air circulation and increases energy consumption.

Also explore cleaning agents for dishwashers, cleaning agents for grills and other Professional Cleaning Chemicals for kitchen equipment maintenance.

Frequently asked questions

How often should a convection oven be cleaned in a professional kitchen? In a restaurant with intensive use, the oven interior should be cleaned daily. Mild cleaning agents are used for daily cleaning, while stronger degreasers are applied once a week or as needed when thicker deposits are visible. A HACCP plan sets the cleaning schedule for each specific establishment.

Can universal cleaning agents be used for convection ovens? Most oven models can use universal professional degreasers.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.