Clean a rotisserie oven every day after the last batch: turn it off, let it cool until it is warm but safe to touch, empty the drip pan, wash the spits and forks, wipe down the inside and clean the glass. Once a week, take out every removable part and degrease the cabinet properly.
For whole chickens, see the YSD-12G gas rotisserie oven, which holds up to 12 birds.
For higher volume, the Southwood RG7 commercial gas rotisserie oven holds 28 to 35 chickens on 7 spits.
Before you start
- Read the manual for your model. It lists the parts that come out and the cleaners that are safe.
- Turn the controls off. Unplug an electric oven or switch off its breaker. On a gas oven turn the burners off.
- Let the oven cool. Warm grease wipes off easily. Hot grease and hot glass burn.
- Wear heat resistant gloves and an apron. Rotisserie grease stays hot for a long time.
Daily cleaning
- Take out the spits, forks and baskets and soak them in hot water with detergent. Chicken fat and skin bake onto the forks, and a soak saves scrubbing.
- Pull the drip pan or drip drawer and empty it into your grease container once the grease has cooled enough to carry safely. Never pour it down a drain.
- Wash the drip pan, spits and forks, then rinse and sanitize them like any other food contact item.
- Wipe the inside walls, floor and door frame with a degreaser that is safe for food equipment, then wipe again with clean water.
- Clean the glass inside and out.
- Wipe the outside, the handles and the control panel with a damp cloth. Do not spray the controls.
- Dry everything and put the parts back so the oven is ready for the morning.
Keeping the glass clear
Customers buy with their eyes, and brown glass hides the product. Grease that is wiped off every day comes away with a cloth. Grease that is left for a week bakes on and needs a scraper. Use a non-abrasive pad and a cleaner rated for oven glass, and never put cold water on hot glass, because it can crack.
Weekly cleaning
- Remove everything that comes out: spits, forks, drip pans, racks and any removable panels or deflectors.
- Degrease the cabinet from the top down, including the ceiling and corners where smoke residue collects.
- Check the drive sockets or gears where the spits seat and wipe old grease and food from them. A spit that does not seat properly will not turn evenly.
- Check the door gasket and hinges, and wipe the gasket gently.
- Empty and wash the grease container.
Gas models
Gas rotisseries cook with burners behind or above ceramic bricks or radiants. Do not soak or spray the ceramics. Brush loose debris off when they are cold, as the manual directs. Keep degreaser and water away from the burners and pilots. One of the gas rotisseries we sell has 27 ceramic bricks and separate controls for each burner, so check each section lights and glows evenly after cleaning. If a burner lights unevenly or a pilot will not stay lit, call a gas technician.
Electric models
Do not spray the heating elements. Wipe around them when they are cold. Make sure the oven is unplugged or the breaker is off before you reach inside.
What not to use
- Steel wool or wire brushes on stainless steel or glass
- Oven cleaner on aluminum parts, or any cleaner the manual rules out
- A hose or pressure washer
- Bleach left standing on stainless steel
Handling grease safely
A full day of chickens produces a lot of fat. Empty the drip pan during the day if it gets close to full, because an overflowing pan is a fire risk. Carry grease only when it has cooled, in a container with a lid, and store it for collection by a rendering or grease service.
Food safety around the oven
Raw chicken goes on the spits, and cooked chicken comes off the same spits. Wash, rinse and sanitize spits and forks between loads if raw and cooked product would otherwise touch the same surface, and use separate tongs and trays for raw and cooked birds. Cooked chicken that is held hot for sale is held at 135 F or above under the FDA Food Code, which we read today in a state adoption of the code. Your local health department has the final say.
Mistakes to avoid
- Leaving the cleaning until the oven is cold and the grease has set hard.
- Skipping the glass because the inside looks fine.
- Putting wet spits back into the oven and turning it on.
- Forgetting the drive end of the spit, where grease builds up out of sight.
When to call for service
Call a technician if a spit motor stops or struggles, if a burner or element does not heat, if you smell gas, or if the door will not close properly. Have the model number from the data plate ready.
Frequently asked questions
How often should a rotisserie oven be cleaned?
The drip pan, spits, forks, interior and glass every day. A full strip down and degrease once a week is common practice, and more often if you cook all day.
Can the spits go in the dish machine?
Check the manual. Many are too long for a machine, so soak and wash them in the three compartment sink.
What takes baked-on grease off the glass?
A cleaner rated for oven glass, time to soak and a non-abrasive pad. Daily wiping is what prevents it.
Which rotisserie ovens do you sell?
Our commercial rotisserie oven range includes 40 inch gas and electric batch ovens that cook 12 chickens, and a 7 spit gas model that holds about 28 to 35 chickens. Cooked birds are usually held in heated display cases. Other ovens are under commercial ovens, and soaking space is under 3 compartment sinks. Freight to the 48 contiguous states is included in the price, powered equipment has a 7 day return window, and financing is offered on orders from 500 dollars.