Commercial oven servicing for Wellington kitchens

Ovens we service

Our technicians service the ovens commercial kitchens rely on:

• Combi ovens. Steam, convection and combination cooking. See combi oven repairs.
• Convection ovens. Fan-forced ovens in cafés, bakeries, schools and hospitals. See convection oven servicing.
• Deck and rack ovens. Bakery ovens that run long hours.
• Pizza and conveyor ovens. See pizza and conveyor ovens.
• Gas and electric ovens. Both are covered.

Our technicians are registered electrical and gas technicians, so the gas and electrical side of your oven gets looked at in the same visit.

Why ovens need regular servicing

Ovens rarely fail without warning. Most faults build up slowly, and a service is the chance to catch them early. These are the parts we keep an eye on:

• Door seals. Worn seals let heat and steam escape. The oven works harder, cooks unevenly and costs more to run.
• Scale in combi steam generators. Hard water leaves scale behind. Over time it cuts steam output and can damage parts.
• Fans. A tired or noisy fan means uneven cooking in a convection or combi oven.
• Thermostats and probes. If the reading is off, the food isn't cooking at the temperature you think it is.
• Gas burners and ignition. Burners and ignition parts wear with use. A weak flame or slow light-up is worth checking before it stops altogether.
• Elements. On electric ovens, a failing element often shows up as slower heat-up before it burns out.

What an oven service involves

Every oven service follows our planned maintenance checklist:

• Visual inspection. We look the oven over for wear, damage or anything that doesn't look right.
• Cleaning. We clean dust, fluff and lint from the burners on gas ovens. We also clean dust from the electrical controls, PCBs (circuit boards) and other internal components. Heavy grease or carbon build-up is extra, and we'll let you know before we start.
• Seals and connections. We check door seals, plus gas, water and electrical connections, for wear, leaks or loose fittings.
• Operational test. We run the oven to check it heats, holds temperature and works as it should.
• Thermal imaging check. Where appropriate, we use thermal imaging as a preventive check to help spot hot spots and developing faults early.
• Service report. You get a service report for every oven we work on, so you have a clear record of what was checked and found.
• Certification. Gas or electrical certification as required.

If we find something that needs more work, we'll quote it. Nothing extra goes ahead without your OK. Our work is covered by a 90-day parts and labour warranty.

Signs your oven is due for a service

• It takes longer to heat up than it used to.
• Food is cooking unevenly, or one side browns faster.
• The temperature reading doesn't match the results.
• The door seal looks cracked, flattened or torn, or you can feel heat escaping.
• A combi isn't producing steam like it used to, or you can see scale.
• The fan is noisy or sounds slow.
• A gas oven is slow to light, or the flame looks weak or uneven.
• It's been more than six months since anyone looked at it.

If the oven has stopped working altogether, that's a repair. See commercial oven repairs.

How often to service an oven

Every 4 months or six-monthly is ideal. If your kitchen trades 7 days or runs early to late, quarterly servicing may suit better. We'll recommend a schedule that fits how hard your ovens work. Ovens can sit on the same schedule as the rest of your kitchen. See planned maintenance for the full picture.

We also offer asset management, so you can keep track of every oven and its service history.

Brands we service

CES Wellington are service agents for Rational, Convotherm, Moffat, Turbofan, Blue Seal, Bakbar, Waldorf and Middleby. We're service agents for Merrychef and TurboChef, so high-speed ovens can go on planned maintenance too. Got another make? Call with the brand and model and we'll tell you straight whether we can help.

CES Wellington brings 46+ years' combined experience, led by Mark Edwards (36 years) and Nathan Bean (10+).

Where we cover

Our workshop is at Unit 39/83 Eastern Hutt Road, Lower Hutt 6109, and we have technicians based in the Wairarapa. We cover Wellington City, Lower Hutt, Upper Hutt and Porirua, the Kāpiti Coast including Paraparaumu and Waikanae, the Wairarapa, and Palmerston North and Pahiatua. Wairarapa jobs are covered by our technicians based in the Wairarapa, with same-day response and emergency response within 2 hours. See our areas page for more.

Office hours are Monday to Friday, 7:30am to 5:00pm, with 7-day cover and after-hours emergency cover. If an oven breaks down between services, we offer same-day response, and emergency response within 2 hours. That might be a technician talking it through on the phone or someone on the way.

FAQ

How often should a commercial oven be serviced?

Every 4 months or six-monthly is ideal. Kitchens trading 7 days or early to late may suit quarterly servicing.

What's included in a commercial oven service?

A visual inspection, cleaning, a check of seals and connections, an operational test and a thermal imaging check where appropriate. You get a service report for every oven, with gas or electrical certification as required.

Do you service gas and electric ovens?

Yes. Our technicians are registered electrical and gas technicians, so both are covered in one visit.

What if you find a problem during the service?

We'll quote any extra work we find. Nothing extra goes ahead without your OK.