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How to Clean and Maintain Your Pizza Oven Stone
If you own a commercial pizza oven—whether it's a GAM, Paramount, Atlas, or other professional brand—one of the most important components is the stone deck (or baking stone). This surface is responsible for giving pizzas their crispy, authentic base and ensuring even cooking.To keep your oven performing at its best, it's essential to know how to properly clean and maintain your pizza oven stone. Proper care not only extends the stone's lifespan but also ensures consistent results and food safety in your commercial kitchen. Key Takeaways Never clean pizza oven stones with water or detergent—they're porous and will absorb moisture Use dry cleaning methods: brushing, scraping, and burn-off techniques Allow stones to heat and cool gradually to prevent thermal shock and cracking Pizza stones are consumable parts not typically covered by warranty Why Is Pizza Stone Care So Important? Proper maintenance of your pizza deck oven stone directly impacts your kitchen's output and efficiency. Here's why regular care matters: Longevity: Stones are considered consumable parts, meaning they can wear out over time. Proper care extends their lifespan, saving you money on replacements. Performance: A well-maintained stone delivers consistent heat distribution and produces that signature crisp, evenly-cooked pizza base your customers expect. Hygiene: Regular cleaning prevents burnt residue, flour buildup, and unwanted odours that can affect food quality and safety standards. 💡 Key Insight: Stones that are properly maintained can last several years even in high-volume commercial environments, making them a worthwhile investment when cared for correctly. How to Clean a Pizza Oven Stone Unlike stainless steel or metal commercial oven parts, pizza stones are porous, which means they absorb moisture and can be damaged if cleaned incorrectly. Follow these steps to clean your pizza oven stone safely and effectively: 1. Allow the Stone to Cool Down Completely Never attempt to clean the stone while it's hot. Let the oven cool completely to avoid burns or cracks caused by sudden temperature changes. Thermal shock is one of the leading causes of stone damage in commercial kitchens. Patience during this step protects both you and your equipment. 2. Scrape Off Debris Use a stiff-bristled brush or a dough scraper to remove burnt cheese, flour, or crumbs from the stone surface. Do not use metal tools that can gouge the surface or create grooves where debris can accumulate. Gentle but firm scraping is the key. 3. Dry Cleaning Only (No Water) This is the most critical rule for pizza stone maintenance: Never soak or wash your stone with water Because stones are porous, water will seep in, and the next time you heat the oven, it can cause cracks or even complete stone failure Moisture trapped in the stone expands when heated, leading to structural damage 💡 Key Insight: If your stone accidentally gets wet, allow it to air dry completely for at least 48-72 hours before heating. Never attempt to speed up drying with heat. 4. Burn-Off Cleaning Method For tough, baked-on residue, the burn-off method is your best solution: Heat the oven to its maximum temperature Let the stone "burn off" any leftover food particles—this carbonises residue, making it easy to remove After cooling, brush away the ash with a dry brush This technique is particularly effective for pizza shop equipment that sees heavy daily use. 5. Avoid Chemicals and Oils No detergents or soap: The stone will absorb these chemicals and affect food taste. Even residual soap can transfer flavours to your pizzas. No oil seasoning: Unlike cast iron cookware, stones should not be oiled. Oil will soak into the porous surface and cause smoking or bad odours during cooking. Maintenance Tips to Keep Your Pizza Stone in Top Condition Beyond regular cleaning, these maintenance practices will help maximise your stone's performance and lifespan: Maintenance Task Frequency Benefit Brush surface clean After each service Prevents buildup Burn-off cleaning Weekly or as needed Removes stubborn residue Visual inspection Weekly Identifies cracks early Rotate stone position Monthly Ensures even wear Preheat Gradually Avoid thermal shock by allowing the stone to heat up gradually with the oven. Never place a cold stone into a hot oven. This gradual temperature change prevents stress fractures that can compromise the stone's integrity over time. Rotate the Stone Some commercial cooking equipment configurations allow rotation of stones to ensure even wear and extend their lifespan. Hot spots in your oven can cause certain areas of the stone to degrade faster. Regular rotation distributes wear evenly. Brush After Each Service A quick sweep after every shift in a commercial kitchen prevents buildup and makes deep cleaning easier. This simple habit takes less than a minute but can add months or even years to your stone's working life. Replace When Needed Stones will naturally wear over time. If cracks become too large or heat distribution becomes noticeably uneven, it's time to replace them. Using a damaged stone can result in inconsistent cooking and potential safety hazards if pieces break off during service. 💡 Key Insight: Small hairline cracks are normal and don't typically affect performance. It's when cracks exceed 5-10cm or pieces begin to separate that replacement becomes necessary. Are Pizza Stones Covered Under Warranty? Most manufacturers—including GAM, Paramount, and Atlas—class stones as consumable parts. This means they are not usually covered by warranty unless they arrive damaged or defective upon delivery. Keeping up with regular maintenance ensures you don't need replacements too often, protecting your investment in bakery equipment and pizza ovens. Always check your specific manufacturer's warranty documentation to understand what's covered and for how long. Common Questions About Pizza Stone Care Can I wash my pizza stone with water? No. Stones are porous and will absorb water, which may cause cracking when the stone is next heated. Always use dry cleaning methods only. Why does my pizza stone look stained? Stains and discolouration are completely normal and don't affect performance. Over time, your stone will "season" and darken naturally from use. This darkening actually indicates a well-used stone. Don't attempt to restore it to its original colour—doing so risks damaging the stone. How long does a pizza stone last in a commercial oven? With proper care, many stones last several years, even in high-volume kitchens. Lifespan depends on usage frequency, maintenance practices, and heating/cooling cycles. Heavy-use pizzerias might replace stones every 1-3 years, while moderate-use venues can extend this to 4-5 years or more. Can I use the same cleaning methods for all stone types? Yes, whether you have cordierite, ceramic, or refractory stones, the dry-cleaning principle applies to all. Never use water or chemicals on any porous stone surface. Final Thoughts Maintaining your pizza oven stone is simple but crucial for consistent results in your commercial kitchen. By following these cleaning and care tips, your oven will deliver authentic, crispy pizzas for years to come. Whether you're working with a GAM, Paramount, or Atlas oven, a well-kept stone is the key to crisp bases, quick cooking times, and customer satisfaction. Remember: dry cleaning only, gradual heating and cooling, and regular brushing are the three pillars of effective stone maintenance. Ready to upgrade or replace your pizza oven stone? Explore our full range of professional pizza equipment or contact our team for expert advice on selecting the right replacement stones for your commercial kitchen.
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How to Clean a Commercial Dishwasher: Do You Need Chemicals Like Domestic Models?
In any commercial kitchen, your dishwasher is one of the hardest-working pieces of equipment. Whether you're in a bustling café, a fine-dining restaurant, or a large-scale catering operation, keeping your commercial dishwasher clean is essential for hygiene, performance, and equipment longevity.A common question kitchen staff ask is: "Do I need to clean a commercial dishwasher like a domestic one — with cleaning chemicals?" The short answer is: Yes — but there's more to it.This guide covers everything you need to know about maintaining your commercial dishwashing equipment, from daily cleaning routines to chemical selection and preventative maintenance. Key Takeaways Commercial dishwashers require daily filter cleaning and monthly deep cleaning with specialised chemicals Foodservice-grade descalers and cleaners are essential — avoid domestic products Regular maintenance prevents costly breakdowns and ensures compliance with health regulations Commercial units operate at higher temperatures and require more frequent attention than domestic models Why You Must Clean Your Commercial DishwasherEven though commercial dishwashers are designed for heavy-duty, high-speed operation, they still accumulate buildup that affects performance and hygiene. Without regular cleaning, you'll face problems with wash quality and equipment reliability.Common buildup includes: Grease and food debris from plates, cookware, and kitchen utensils Limescale and mineral deposits from hard water Detergent residue that can leave streaks on dishes Bacteria and foul odours that create health hazards Regular cleaning ensures: Sanitary washing results that meet health code requirements Reduced breakdowns and longer equipment lifespan Lower maintenance costs through preventative care Compliance with health regulations for food service operations 💡 Key Insight: A poorly maintained commercial dishwasher can harbour bacteria even while appearing to clean dishes. Regular deep cleaning isn't just about performance — it's a food safety requirement.How to Clean a Commercial Dishwasher: Step-by-Step ProcessFollow this comprehensive cleaning routine to maintain your commercial dishwasher in optimal condition. This process should be performed daily for basic cleaning, with a deeper chemical clean monthly.Step 1: Turn Off and DrainStart by switching off the dishwasher at the power source. Allow the machine to cool if it's been in use, then drain any remaining water from the tank. This prevents scalding and allows you to access all components safely.Step 2: Remove and Clean FiltersTake out all filters, strainers, and screens from the machine. Rinse them thoroughly under warm water to remove loose debris. Use a soft-bristled brush to scrub away any trapped food particles, grease, or buildup in the mesh.This step should be done daily in busy kitchens to prevent clogging and maintain wash quality.Step 3: Clean Spray ArmsRemove the spray arms if your model allows detachment. Inspect each nozzle for blockages from mineral deposits or food particles. Soak the arms in warm water mixed with a degreasing solution for 15-20 minutes, then use a small brush or toothpick to clear blocked holes.Step 4: Scrub the InteriorUsing a non-abrasive cloth or sponge, thoroughly scrub the interior walls, floor, and ceiling of the wash chamber. Pay special attention to corners, gaskets, and door seals where grease and debris accumulate.Check behind removable panels and around the door edges for hidden buildup that can harbour bacteria.Step 5: Use Commercial-Grade Dishwasher CleanerRun an empty cleaning cycle using a commercial-grade descaler or machine cleaner specifically formulated for commercial dishwashers. These products are designed to remove: Limescale buildup from hard water Soap scum and detergent residue Grease films and odours Mineral deposits that affect heating elements ⚠️ Important: Do not use standard domestic dishwasher tablets, vinegar, or baking soda. These products are not formulated for commercial use, may not be strong enough for heavy-duty cleaning, and can damage machine components or void warranties.Step 6: Clean the ExteriorWipe down the control panel, door handle, and exterior surfaces with a disinfectant-safe cleaner suitable for stainless steel equipment. This prevents cross-contamination and maintains a professional appearance.Step 7: Refill Detergent and Rinse AidCheck the levels of commercial dishwasher detergent and rinse aid. Refill dispensers as needed to ensure the next wash cycle has adequate chemical dosing for proper cleaning and drying.Do I Need Chemicals to Clean a Commercial Dishwasher?Yes, absolutely. Just like domestic dishwashers, commercial models require periodic use of specialized cleaning chemicals — but they must be foodservice-grade and compatible with high-temperature, high-volume machines.Commercial dishwashers operate under more demanding conditions than household units. They process hundreds of items daily, handle heavier grease loads, and run at higher temperatures. Standard household cleaning products simply aren't formulated for this level of performance.Recommended Chemical Types for Commercial DishwashersStock your kitchen with these essential commercial cleaning chemicals: Commercial descaler – Removes limescale buildup in hard water areas, protecting heating elements and spray nozzles Machine cleaner tablets or liquids – Dissolves grease, protein residue, and mineral deposits throughout the system Chlorinated cleaners or sanitizers – Provides deep cleaning and disinfection for monthly maintenance cycles Degreasing solutions – Specifically targets heavy grease accumulation from cookware and baking trays 💡 Key Insight: Avoid DIY cleaning hacks like vinegar or baking soda. While these may work for domestic dishwashers, they can corrode commercial machine seals, damage pumps, and void manufacturer warranties. Always use products approved for commercial use.Domestic vs Commercial Dishwasher Cleaning: Key DifferencesUnderstanding how commercial dishwasher maintenance differs from domestic models helps kitchen staff appreciate the importance of proper cleaning protocols. Feature Domestic Dishwasher Commercial Dishwasher Cleaning Frequency Weekly or bi-weekly Daily (plus monthly deep clean) Type of Chemicals Consumer-grade tablets Foodservice-grade descaler & cleaner Cleaning Method Mostly automatic Manual + chemical + rinse cycles Water Temperature Lower (60–70°C) Higher (80–90°C sanitising) Downtime Impact Minimal Affects entire kitchen workflow Volume Processed 5–15 place settings per cycle 100–300+ items per hour Pro Tips for Maintaining Your Commercial DishwasherBeyond regular cleaning, these maintenance practices will extend equipment life and prevent costly breakdowns in your commercial kitchen.Establish a Daily Cleaning RoutineClean filters and strainers daily without exception. This single habit prevents most clogging issues and maintains consistent wash quality. Train all kitchen staff on this procedure, not just dishwashing personnel.Address Hard Water IssuesInstall and maintain a water softener in hard water areas to significantly reduce limescale buildup. Test water hardness quarterly and adjust softener settings as needed. This protects heating elements, spray arms, and pumps from mineral damage.Schedule Monthly Deep CleaningRun a dedicated descaling cycle with commercial-grade descaler every month, even if the machine appears clean. Set a calendar reminder to ensure this critical maintenance isn't overlooked during busy periods.Train Your Kitchen TeamEducate all staff to recognize early warning signs of dishwasher problems: unusual noises, reduced spray pressure, longer cycle times, dishes not drying properly, or unpleasant odours. Early detection prevents small issues from becoming expensive repairs.Follow Manufacturer GuidelinesConsult your machine's manual for brand-specific cleaning recommendations. Different manufacturers (such as Hobart, Washtech, or Fagor) may have unique requirements for chemical types, cleaning procedures, or maintenance schedules.Keep cleaning logs to track maintenance activities and identify patterns that might indicate developing problems. Quick Reference: Cleaning Schedule After each service: Empty and rinse filters Daily: Remove and clean filters thoroughly, wipe down exterior Weekly: Inspect and clean spray arms, check gaskets and seals Monthly: Run descaling cycle, deep clean interior, check water softener Quarterly: Professional service inspection recommended Common Problems Caused by Poor Dishwasher MaintenanceNeglecting proper cleaning leads to predictable problems that affect both operation and food safety. Understanding these consequences reinforces the importance of consistent maintenance.Reduced Wash QualityClogged filters and spray arms result in poor water circulation. Dishes come out with food residue, grease films, or spotting. This forces rewashing, slowing down kitchen operations and wasting water and chemicals.Equipment BreakdownsLimescale buildup on heating elements reduces efficiency and eventually causes element failure. Mineral deposits in pumps and valves lead to mechanical failures. These repairs are expensive and cause significant downtime.Health Code ViolationsBacterial growth in neglected dishwashers poses serious food safety risks. Health inspectors can shut down operations for dishwasher sanitation failures, resulting in lost revenue and reputation damage.Higher Operating CostsInefficient operation from buildup increases water, energy, and chemical consumption. The machine works harder to achieve poor results, shortening its lifespan and requiring premature replacement.Choosing the Right Cleaning ProductsNot all commercial dishwasher cleaners are created equal. Select products based on your water quality, machine type, and specific cleaning challenges.For Hard Water AreasPrioritise powerful descalers with phosphoric or citric acid formulations. Use these monthly at minimum, or more frequently if you notice white film on glassware or dishes.For Heavy Grease LoadsRestaurants using commercial fryers or handling significant grease need alkaline cleaners designed to break down oils. These products prevent grease accumulation in spray arms and wash tanks.For High-Volume OperationsBusy kitchens processing hundreds of covers daily benefit from weekly deep cleaning cycles in addition to daily maintenance. Consider enzymatic cleaners that break down protein and starch residues effectively.When to Call a ProfessionalWhile regular cleaning is a staff responsibility, certain situations require professional service technicians.Contact a qualified technician when you notice: Persistent poor wash results despite thorough cleaning Unusual noises, vibrations, or error codes Water leaks or drainage problems Heating element failures or inability to reach proper temperatures Pump malfunctions or pressure issues Annual professional servicing supplements your regular maintenance routine and catches problems before they cause breakdowns. Many suppliers offer service contracts that include scheduled inspections and priority repairs.Final Thoughts: Make Dishwasher Maintenance a PriorityCleaning your commercial dishwasher isn't optional — it's a critical component of kitchen hygiene, operational efficiency, and equipment longevity. While the process shares some similarities with domestic dishwashers, commercial kitchens require stronger, food-safe chemicals and more frequent cleaning protocols.Whether you're cleaning a pass-through, undercounter, or conveyor-style dishwasher, always use proper commercial-grade products and follow a consistent maintenance routine. A clean machine means cleaner dishes, fewer breakdowns, compliance with health regulations, and a better overall kitchen experience.Ready to upgrade your commercial kitchen equipment or stock up on proper cleaning supplies? Explore our full range of commercial dishwashing and cleaning products, or browse our complete selection of professional kitchen equipment designed for Australian hospitality businesses.