[DPG]

Hello,
I'm sure this or similar has been asked before so please bare with me.
I run a small independant domestic oven cleaning business, which so far has been quite successful. I've run it for approx twelve months.
I'm thinking of moveng into commercial ovens some time in the near future and was hopeful that someone may be able to give some info what extra equipment I need. I've currently got the heated tank (with caustic) in my van with scraping and degreasing paste for inside the domestic oven.
Apart from the certificate in Food Hygiene what other equipment would I need. I.E. steam cleaner? Whats involved with the commercial ovens that's different to domestic, apart from size. Also may possibly look at the rest of the kitchen!
Any advice appreciated.
Thanks, Darrell

[AJCleaningServices]

Why would you need steam cleaner?

[DPG]

I don't know whether I would need a steam cleaner. That's one of the things I'm asking. Some of the commercial ovens must be a lot bigger!

[AJCleaningServices]

How do you clean ovens at the moment?
What would you  like to do with steam cleaner?

[DPG]

I suppose what my question should have been was would I be able to use the same method, as mentioned at the start of my thread, on commercial ovens? 

[AJCleaningServices]

I suppose what my question should have been was would I be able to use the same method, as mentioned at the start of my thread, on commercial ovens?

I don’t do ovens, but let me ask you:
If parts of a commercial oven could fit into your dipping tank, then why would you not be able to clean that oven?
Take a look at this website
Hope it helps,
Good luck,
Arthur

[bulldug]

Watch what your insurance states. My insurance states domestic ovens ONLY.
I believe there is a significant increase in premiums to cover commercial ovens.
Tom

[AJCleaningServices]

DPG, you have deleted your last message…

[Kelvin]

We use the same products on commercial ovens that we do on domestics.  The major problem would be the size of your tank.  Is it big enough to put racks
in for instance?  Obviously the chances are that a commercial oven is going to be dirtier than a domestic one (not in all cases!!!) so you would need to use more of your chemical(s) and a  lot more elbow grease.

Kelvin