The back kitchen oven is the core of hot food processing. The radiation uniformity of the heating tube and the sealing performance of the furnace jointly determine the quality of baking products.The uniformity test of the heating tube can use the flour test method: spread the white toast slices on the baking tray, set the conventional temperature to bake for five minutes, and observe the color depth of each piece. The dark area corresponds to the heating tube overheating or too close, and the light-colored area is the aging or power attenuation of the heating tube.The blackening at both ends of the quartz tube and the bulging on the surface of the metal tube are signals that need to be replaced.The original specifications should be used for the replacement of the same batch, and different power models cannot be mixed.

The aging of the furnace sealing strip leads to the overflow of hot air, which not only increases energy consumption, but also makes the temperature near the furnace door low and the baked goods are not evenly cooked.The sealing strip is mostly made of silicone rubber braided core, with a temperature resistance of 300 degrees Celsius.During the inspection, the A4 paper is clamped behind closed doors, and the paper is easily drawn out and needs to be replaced.Replacement steps: Remove the old sealing strip adhesive, clean the oily door frame with alcohol, and press the new sealing strip flat along the inside of the door frame to avoid stretching at the corners, and the overlapping parts are cut and spliced at 45 degrees.After installation, the door should be slightly elastic and resistant.

The stable operation of the back kitchen oven depends on daily attention.Many bakeries list the heating tube test as a routine work on the first day of each month, and the sealing strip is fully inspected before the summer every year.The traditional oven has a simple structure, and most of the maintenance can be done by the staff in the store.The spare sealing strips and heating tubes randomly provided by the company encourage users to develop the habit of self-inspection.As soon as the stove door opens and closes, the heat comes and goes in knots. This is the long-term tacit understanding between the oven and the operator.