Industrial Oven Not Heating? 10 Real Industrial Oven Problems & How to Fix Them

Takeaways

1. Most common oven issues come from failed elements, sensors, or airflow problems.

2. Many issues are fixable with basic tools like a multimeter and a screwdriver.

3. Preventive maintenance (cleaning, inspections) saves major repair costs.

4. Choosing reliable equipment from a qualified supplier reduces risk from day one.

When your industrial oven stops working, it’s more than just an inconvenience — it disrupts production, delays orders, and can cost hundreds or thousands in lost sales. Whether you run a bakery, pizza chain, or café, oven issues are inevitable over time.

This practical guide breaks down 10 specific commercial oven problems, what causes them, and exactly how to fix or diagnose each one.

Plus, we explain how choosing the right bakery equipment manufacturer from the start can reduce your repair needs altogether.

1. Problem: My Oven Won’t Heat Up at All

What’s Likely Happening:

• The heating element (electric ovens) is burnt out and can’t generate heat.

• The temperature sensor or thermostat is faulty and tells the oven it’s already hot.

• A fuse has blown or the breaker has tripped, cutting power to the heating system.

• There’s a loose connection at the terminal block, or the heating wire is broken.

What to Do:

1. Unplug the oven and open the back panel.

2. Check the heating element for visible cracks, swelling, or burn marks.

3. Use a multimeter to test resistance. No continuity = replace the element.

4. Find the temperature sensor (usually a small rod inside the cavity) and test with a multimeter (typically 1000–1100 ohms at 20°C).

5. Open the fuse box or breaker panel. Reset the breaker and try again. If it trips immediately, call a technician.

6. Check the power terminal connections — wires should be snug and free of corrosion.

Real-World Example: A bakery in Nigeria found that their 380V deck oven stopped heating during peak hours. The issue? A loose neutral connection overheated and melted the wire casing. They replaced the connector block, and heat resumed immediately.

2. Problem: My Oven Takes Too Long to Preheat

What’s Likely Happening:

• One of the multiple heating elements is failing, reducing heating power.

• The door gasket is worn out, leaking heat before the set temperature is reached.

• The oven is overfilled with trays during warm-up, absorbing the initial heat load.

• The oven is underpowered for your production volume.

What to Do:

1. Check if all sides of the oven cavity are heating. If only the top or bottom glows, one element has failed.

2. Inspect the door gasket: look for cracks, peeling rubber, or looseness.

3. Preheat with the chamber empty — trays of dough act as heat sinks.

4. Check your power supply. A 380V oven running on 220V will underperform.

Pro Tip: If you use your oven more than 8 hours/day, elements should be tested every 3–6 months. A weak element often seems to work, but cannot sustain baking temperatures.

3. Problem: My Convection Oven Bakes Unevenly

What’s Likely Happening:

• The internal fan motor has stopped spinning or is rotating slowly.

• The fan blade is dirty or warped, disrupting airflow.

• The oven is overloaded, blocking hot air circulation.

• One heating zone is dead (left side, top coil, etc.).

What to Do:

1. Turn off the oven and open the rear panel.

2. Spin the fan blade manually. If it’s tight or doesn’t move freely, the motor bearing is worn.

3. Remove and clean the blade with degreaser; check for damage or imbalance.

4. Test each heating element — even one failed coil can cause cold zones.

5. Avoid overstacking trays. Leave 2–3 cm between each tray and the cavity wall.

Pro Tip: Fans coated with flour dust and oil become unbalanced and noisy. Clean monthly with warm degreaser to extend motor life.

4. Problem: The Conveyor Belt Isn’t Moving (Pizza Ovens)

What’s Likely Happening:

• The drive chain or belt is loose or misaligned.

• The drive motor has failed, or the capacitor is burned.

• Food debris is jammed under the belt track.

• The speed controller is faulty (for variable-speed models).

What to Do:

1. Unplug the oven. Remove belt guards and visually inspect the gearbox and chain.

2. Look under the track for any food pieces, foil, or buildup.

3. If the motor is running but the belt isn’t moving, re-tension or replace the belt.

4. If the motor is silent or buzzes, test it with a multimeter — no resistance = replacement required.

Real-World Example: A pizza kitchen in Jakarta found that its conveyor oven wasn’t feeding pizzas through. The issue? A failed capacitor inside the 120W gear motor. Replacing it ($5 part) fixed the problem.

5. Problem: Oven Trips Breaker Every Time It's Turned On

What’s Likely Happening:

• Short circuit in the heating coil or fan motor.

• Moisture inside the control panel or switch contacts after cleaning.

• The oven is on a shared circuit, overloading the capacity.

What to Do:

1. Open the plug head and control box (if safe) to inspect for burnt smells or moisture.

2. Let the oven sit unplugged with the door open for 24 hours to dry out.

3. Move the oven to a dedicated electrical circuit if tripping continues.

4. Test each electrical component (element, motor, controller) for continuity.

Pro Tip: Always dry the oven thoroughly after wet cleaning. Never use pressurized water near control panels.

6. Problem: Oven Keeps Heating Even After Turning Off

What’s Likely Happening:

• The temperature relay or contactor is stuck closed, keeping power flowing.

• The thermostat sensor is faulty, not registering the actual temperature.

• Control board logic failure (digital ovens).

What to Do:

1. Check the temperature relay in the main board — if it’s stuck in the “closed” position, replace it.

2. Test the sensor resistance. Inaccurate readings will cause overheating.

3. If a digital control board is faulty, replace the full PCB.

7. Problem: Oven Door Doesn’t Close Tightly

What’s Likely Happening:

• The hinges are worn or misaligned.

• The door gasket is compressed or torn.

• The metal door frame has bent due to heat expansion over time.

What to Do:

1. Try lifting the door while closing — if it aligns better, the hinge pins are worn.

2. Replace the door gasket if the rubber is flattened or cracked.

3. Use a carpenter’s square to test if the door is warped — if so, contact the supplier for a replacement door.

8. Problem: Oven Light Doesn’t Work

What’s Likely Happening:

• Bulb is burnt out (usually a 25–40W oven-grade bulb).

• The light switch or circuit is faulty.

What to Do:

1. Unplug the oven. Remove the light cover (usually held by a screw or clip).

2. Replace with a high-temperature bulb.

3. If the bulb is fine, test the light switch or PCB contact.

9. Problem: Strange Burning Smell or Smoke From Oven

What’s Likely Happening:

• Grease or crumbs on the heating element or fan.

• Wiring insulation has melted due to overheating or a short.

• A plastic tray or tool may have been left inside by mistake.

What to Do:

1. Turn off the oven and ventilate the room.

2. Check for food buildup near the element or under trays.

3. Open the rear panel — look for melted plastic or insulation.

4. Replace any damaged wires or connectors immediately.

10. Problem: Control Panel Doesn’t Respond

What’s Likely Happening:

• A power surge damaged the controller.

• The touch membrane panel is worn.

• Loose or disconnected data cable inside the control box.

What to Do:

1. Disconnect the oven from power, wait 10 minutes, then restart.

2. Open the panel and inspect internal connectors and ribbon cables.

3. Replace the control board if the screen doesn’t boot or responds erratically.

Choosing the Right Oven = Fewer Repairs

Many of these issues stem from poor build quality or mismatched equipment. At Yuemen Baking Equipment, we manufacture durable, high-efficiency ovens built for real bakeries, including:

• Rotary ovens for toast and bun production

• Conveyor ovens for pizza chains and food factories

• Deck ovens for artisan-style baking

• Convection ovens for cafés and restaurants

As a Guangzhou China bakery equipment manufacturer, we focus on:

1. Long-lasting stainless steel construction

2. Easy-to-maintain components

3. Export-ready models with CE/SASO/UL certification

4. Affordable factory-direct pricing

Need Help With Oven Issues or Equipment Replacement?

Yuemen Baking Equipment supports bakeries, cafés, and food factories worldwide. If you’re unsure what the problem is — or need to upgrade your oven — we can help.

Get expert support, brochures, or a price quote today:

📞 WhatsApp/WeChat: +86 188 1945 9649

📧 Email: kian.huang@yuementrading.com

Let’s keep your kitchen baking smoothly — no downtime, no drama.