What Is The Common Problem of Electric Oven

A commercial electric oven is a heavy-duty oven designed for use in professional settings such as restaurants, bakeries, catering businesses, or other food service establishments.

Unlike residential electric ovens, commercial models are built to handle high-volume cooking, frequent use, and larger quantities of food with greater durability, efficiency, and precision. They are powered by electricity and rely on heating elements to generate consistent heat for baking, roasting, broiling, or other cooking tasks.

But during the electric oven operating, there will meet some problems due to their intensive use. Below message will show you the common problems and offer sulution for your reference: 

1. Oven Not Heating.

The electric oven fails to reach the desired temperature, delaying food preparation. What makes it happen? 

Heavy use can wear out heating elements faster in commercial settings. High-voltage electrical issues, such as faulty breakers or wiring, are common. Control board failures may occur due to frequent cycling.

And how to solve the problem? 

Regularly inspect and replace heating elements as part of maintenance. Ensure the oven is connected to a stable, high-voltage power source. Test the control board and replace it if it’s not sending signals to the elements. Schedule professional electrical checks for safety.

   2. Uneven Cooking/Baking

Inconsistent browning or undercooked/overcooked food across trays. What makes it happen? 

Usually overloading the oven can block airflow, especially in convection models. A worn-out convection fan or clogged vents can disrupt heat distribution. Faulty thermostats may cause temperature fluctuations.

When this question happened, we should train staff to avoid overloading and ensure proper tray spacing. Clean vents and fans regularly to maintain airflow. Calibrate or replace the thermostat and inspect the fan for wear. Consider upgrading to a larger oven if capacity is an issue.

   3.Oven Not Turning On

This is basically question, it usually happened because of high-voltage circuits may trip due to overuse or electrical surges. Damaged power cords or connectors are common in busy kitchens. Control board failures can occur from constant use.

And also we need check the breaker panel and reset if tripped. Inspect high-voltage connections and cords for damage. Replace faulty control boards or call a technician for complex diagnostics. Ensure proper electrical setup during installation to prevent recurring issues.

   4.Temperature Inaccuracy

it can be caused of heavy use can degrade temperature sensors or thermostats faster. Improper calibration or control board glitches can also cause inaccuracies.

Solve this problem easy as well. Use a commercial-grade oven thermometer to verify temperatures daily. Recalibrate thermostats regularly as part of maintenance. Replace faulty sensors (test with a multimeter). Schedule routine professional inspections to catch issues early.

    5. Broken Oven Door

Doors don't seal properly, leading to heat loss, or they jam during busy service.

Frequent opening/closing in commercial kitchens wears out gaskets, hinges, and springs quickly. Heavy use can crack glass or loosen handles.

Solutions: Replace worn gaskets and hinges as part of routine maintenance. Realign doors to ensure a tight seal. For cracked glass, contact the manufacturer for replacements, as commercial oven doors are specialized. Train staff to handle doors gently.

    6.Self-Cleaning Function Failure

Self-cleaning cycle fails to start or locks the door improperly, disrupting cleaning schedules.

This would cause by high-temperature cleaning cycles stress door locks and control boards, leading to failures. Debris buildup from heavy use can jam lock mechanisms.

Solutions: Clean the door lock mechanism regularly to prevent debris buildup. Reset the oven to clear error codes. Replace faulty locks or control boards with professional help, as commercial ovens have complex systems. Consider manual cleaning for frequent use to reduce strain.

    7.Strange Noises

Buzzing, rattling, or grinding during operation, noticeable in busy kitchens.

Causes: Convection fans in commercial ovens may wear out or become unbalanced from constant use. Loose panels or screws are common due to vibration. Electrical buzzing may indicate wiring issues under high load.

Solutions: Inspect and lubricate fans, replacing them if damaged. Tighten all internal components regularly. For electrical noises, schedule an electrician to check high-voltage wiring. Avoid ignoring noises, as they can escalate into major failures.

    8.Error Codes/Display Issues

Error codes (e.g., F1, F7) or blank/flickering displays halt oven operation.

Causes: Constant use can overheat or wear out control boards. Power surges in commercial kitchens may damage displays. Loose wiring is common due to frequent movement or cleaning.

Solutions: Refer to the oven’s manual for error code meanings and reset the oven by unplugging it. Check wiring connections if accessible. Replace faulty control boards or displays through a technician, as commercial ovens often use proprietary parts.

Additional Considerations for Commercial Ovens

Maintenance: Regular cleaning and servicing are critical to prevent breakdowns, as commercial ovens endure heavy use. Schedule professional maintenance quarterly.

Energy Efficiency: Commercial ovens consume significant power, so energy-efficient models can reduce costs. Check for ENERGY STAR ratings or similar certifications.

Warranty and Support: Commercial ovens often come with warranties tailored for heavy use. Register the product and keep service contacts handy.

Staff Training: Ensure kitchen staff are trained to operate and clean the oven properly to avoid misuse-related issues.