Commercial Ovens Repair in Egypt
Pizza, convection and deck oven service for restaurant kitchens
6-month written warranty on the repair and the replaced part
Agent Site is an independent repair center — not the manufacturer's authorized service or warranty provider.
Repair for restaurant, bakery and hotel ovens: pizza ovens (deck and conveyor), convection, deck and combi ovens. A technician who specializes in commercial ovens at the earliest available slot, a written price before any work, and a 6-month written warranty on the repair and the replaced part.
Commercial Ovens Service with Agent Site
Commercial oven repair in Egypt for pizzerias, bakeries, quick-service branches and hotel kitchens. We work on the oven types used in commercial kitchens: pizza ovens (deck, conveyor and wood-fired), convection ovens for bakeries and pastry shops, deck ovens for bread and baguette bakeries, and combi ovens in hotels and large restaurants. Call 16062 to book a visit at the earliest available slot for your area.
Technicians who specialize in commercial ovens, including Rational, Convotherm, Unox, Moretti Forni, Cuppone, Lainox and other brands, using original or compatible parts depending on the part and model, with a 6-month written warranty on the repair and the replaced part. We also offer scheduled preventive-maintenance visits by agreement, installation and hook-up of new ovens, and a walkthrough of daily operation and cleaning for your kitchen team. Call 16062 for a written quote.
- A technician who specializes in commercial ovens, not a generalist
- The hotline answers calls 24 hours a day; visits run daily, 9 AM–9 PM
- Original or compatible parts, depending on the part and model
- 6-month written warranty on the repair and the replaced part
- Scheduled preventive-maintenance visits for restaurants and hotels, by agreement
- An official invoice and a written price before any work
Commercial Ovens Services
Book a service- Commercial oven fault diagnosis with professional test equipment and the oven's display codes
- Heating-element replacement with original or compatible parts to the model's spec
- Stone-deck replacement with refractory stone matching the model's size and thickness
- Steam-generator repair and descaling
- Convection fan-motor replacement (single-phase / three-phase)
- Core temperature-probe replacement (Rational, Convotherm, Lainox)
- Touch-screen and control-board repair
- Door-gasket and heavy-duty hinge replacement
- Gas burner cleaning and gas-pressure adjustment on gas models
- Water and steam solenoid-valve replacement and water-line repairs
- Installation and hook-up of new commercial ovens
- Scheduled preventive-maintenance contracts based on the number and type of ovens
Commercial Ovens Types We Service
Pizza Oven Repair for Restaurants
Commercial pizza oven repair for restaurants, pizzerias and quick-service chains: deck (stone) ovens, conveyor ovens and wood-fired ovens. These ovens run very hot (around 450°C in stone and wood-fired ovens) for long hours, so any fault stops production. We work on Moretti Forni, Cuppone, Middleby Marshall, Lincoln, XLT and other brands, using original or compatible parts depending on the part and model.
Commercial pizza ovens come in three types: (1) Deck ovens — the pizza bakes directly on a refractory stone deck heated by elements or a gas burner above and below; best for Neapolitan and Roman-style pizza. (2) Conveyor (impinger) ovens — a belt carries the pizza through a heated tunnel at a set speed and a steady 250–300°C; their high output suits quick-service chains. (3) Wood-fired ovens — a firebrick dome running at 400–500°C. The most common faults: stones cracking from thermal shock, elements burning out from long hours, thermostats drifting out of calibration, gas burners clogged with flour and oil, and conveyor motor failures. If a gas oven smells of gas: shut the valve, ventilate, don't touch any electrical switch, and call the gas emergency line 129 before calling us.
Signs it needs service
- The oven doesn't reach the required temperature even after the usual heat-up time
- Pizzas cook on one side but not the other (uneven heat)
- The stone deck is cracked or broken
- The conveyor belt stops suddenly or runs at an irregular speed
- The oven uses noticeably more gas or electricity than usual
- A constant burning smell even when nothing is baking (built-up flour)
- Crackling or sparks from the elements at switch-on
- The oven door doesn't close properly and heat escapes
- An error code on the oven display (digital models)
- The breaker trips as soon as the oven starts (usually an element shorting)
Common faults
- A burnt-out top or bottom element — one of the most common deck-oven faults
- A stone deck cracked by thermal shock or overheating
- A faulty thermostat, or one that has drifted out of calibration
- A failed conveyor motor or a faulty speed sensor (tachometer)
- Gas burner holes clogged with flour and oil (gas models)
- A failed ignition module that no longer sparks
- Worn insulation letting heat escape
- A control board burnt out by power fluctuations
- A stopped cooling fan, so the electronics overheat
- Broken door hinges or a worn door gasket
What we do
- Element replacement with original or compatible parts to the model's spec (Moretti, Cuppone, Lincoln and others)
- Stone-deck replacement with cordierite refractory stone matching the model's size and thickness
- Thermostat replacement and calibration
- Conveyor motor and belt repair or replacement
- Gas burner cleaning and gas-pressure adjustment
- Ignition module and flame sensor replacement
- Insulation renewal and door spring repair
- Control board repair, or replacement with an original or compatible board
- Cooling and ventilation fan replacement
- Scheduled preventive-maintenance contracts for restaurants and pizzerias, by agreement
Care tips
- Heat the oven up gradually — thermal shock cracks the stone
- Brush the stone daily with a brass brush, and never put water on a hot stone
- Check the door gasket weekly — a worn gasket raises gas or electricity use
- If the flame turns yellow or weak, or flour builds up around the burner, turn the gas off and leave jet cleaning and calibration to the technician — never push a needle or wire into gas orifices
- Inspect the conveyor belt monthly with the oven switched off — if it is cracked or slack, have it replaced
- Use a voltage stabilizer rated for the oven to protect the control board
- Switch off the power and close the gas before cleaning the inside of the oven
- At peak times, give the stone time to recover its heat between batches
Questions
What is the difference in output between a deck oven and a conveyor oven?
Output depends on the model and size: a deck oven gives more hands-on control over the bake but produces less, while a conveyor oven is faster and more consistent, which suits chains producing large volumes. The choice depends on the restaurant: pizzeria = deck, quick-service chain = conveyor.
My stone deck broke. Can I replace it with an ordinary Egyptian stone?
No — it has to be a refractory stone (usually cordierite) matching the model's size, thickness and specifications. Ordinary stone can crack or break from thermal shock. We supply the right stone for the model, and if it isn't in stock we tell you when it will be available.
The oven no longer reaches 450°C like it used to. What is the most common cause?
The usual causes are a burnt-out heating element, worn refractory insulation or a thermostat out of calibration; a multimeter test pinpoints which.
The conveyor belt keeps stopping intermittently. What should I do?
Usually the conveyor motor has a fault or the speed sensor is dirty. Cleaning the sensor sometimes solves it; if the fault continues, the motor needs repairing or replacing. Switch off the power before any cleaning.
The stone has dark burnt patches — is that a fault?
Usually not — dark burn marks on a pizza stone are normal, from scorched flour and sauce, and come off with a brass brush. What matters is a deep crack, or a stone that moves or breaks — that needs replacing.
Do you work on Italian Moretti Forni and Cuppone ovens?
Yes — both are brands we work on, such as the Moretti Forni Neapolis series and the Cuppone Tiziano series, with technicians who specialize in commercial ovens and original or compatible parts depending on the model.
My gas pizza oven has a yellow flame — what should I do?
A yellow flame means incomplete combustion, which can produce carbon monoxide and soot up the stone. Turn the gas off and ventilate, and don't poke the burner holes with a needle or wire — cleaning and adjusting them is the technician's job. If you smell gas, call the gas emergency line 129 first.
The oven cuts out on its own mid-service. Why?
Usually the overheat protection (thermal cut-off) has tripped because of a stopped cooling fan or blocked vents, or the thermostat is faulty. Switch off the power, let the oven cool and make sure the vents aren't blocked. If it keeps cutting out, call a technician.
Pizzas come out of the conveyor raw or burnt. What should I adjust?
First check the belt speed and temperature against the oven manual and your recipe. If the settings are right and results still vary, the speed sensor, the conveyor motor or the air-distribution fan needs checking.
Convection Oven Repair for Restaurants
Commercial convection oven repair for bakeries, cafés, hotels and pastry shops. A powerful fan circulates hot air inside the oven, so heat reaches every tray evenly and baking is faster than in a conventional oven. We work on Unox, Rational, Lainox, Electrolux Professional, Convotherm, Blodgett and other brands, using original or compatible parts depending on the part and model.
A commercial convection oven uses a powerful fan to drive hot air from the heating elements around the cavity, so bread rises evenly and croissant layers come out even. Its key parts are the fan and motor (single- or three-phase depending on the size), the heating elements, the thermostat and temperature probe, steam injection on some models, the door hinges and gasket, and a digital control board or touch screen. The most common faults: fan motors burning out from long hours, elements burning out from built-up grease, steam nozzles clogged with scale from hard water, control board or touch-screen failures, and worn door gaskets. Always disconnect the power before cleaning.
Signs it needs service
- The fan doesn't turn at all or turns unusually slowly
- Baking comes out uneven — some spots burnt, others raw
- Baking time has gone up noticeably
- Grinding or clicking noises from the fan motor
- The oven casing is very hot on the outside (usually worn insulation)
- Steam injection produces no steam
- The touch screen doesn't respond, or responds intermittently
- An error or service message on the display — send us a photo on WhatsApp 01050887010
- The breaker trips as soon as the oven starts (a short in the motor or an element)
- A worn door gasket, with steam and heat escaping around the edges
Common faults
- A burnt-out convection fan motor — one of the most common commercial convection faults
- A heating element burnt out by grease build-up
- A failed temperature probe (NTC/PT100) giving wrong readings
- A steam injection nozzle clogged with scale from hard water
- A control board burnt out by power fluctuations
- A failed touch-screen membrane on digital models
- A worn door gasket or damaged door hinges
- A burnt-out rear cooling fan
- Air baffles clogged with grease, so the air no longer circulates properly
- A burnt-out relay board (the one that switches the heating elements)
What we do
- Convection fan motor replacement (single-phase / three-phase), original or compatible
- Heating element replacement to the model's specifications
- Temperature probe replacement (NTC/PT100/PT1000)
- Steam injection repair or replacement and nozzle descaling
- Control board repair or replacement
- Touch-screen membrane replacement
- Door gasket and hinge replacement
- Cleaning the air baffles and restoring even airflow
- Cooling fan and relay board replacement
- Scheduled preventive-maintenance contracts for bakeries and cafés, by agreement
Care tips
- Wipe grease off the air baffles with the oven switched off and cold — grease disrupts the airflow
- Don't block the vents around the oven — the cooling fan needs air to protect the control board
- If the oven has steam, run the descaling cycle as the manual says
- Open the door as little as possible mid-bake — heat and steam escape
- Leave space between trays so the air can circulate — overloading makes the bake uneven
- An oven running long hours every day needs regular preventive maintenance — the fan and elements are the first to suffer
- Clean the door gasket with a damp cloth and mild soapy water — grease dries it out and cracks it
- Use the oven cleaners the manufacturer recommends for your model
Questions
What is the difference between a standard convection oven and a combi oven?
A convection oven uses hot air only (dry heat), circulated by a fan. A combi oven combines steam, dry heat and a mix of the two. A combi costs more and does more (roasting, baking and steaming), while a standard convection oven is ideal for bread and pastry.
The oven fan is turning but baking is still uneven. Why?
Usually the fan blade is bent or the air baffles are clogged with grease, or the motor is turning slower than it should. An inspection determines whether the cause is mechanical or electrical.
The touch screen has failed. Is repair or replacement cheaper?
If only the touch membrane is damaged, replacing it costs far less than replacing the whole control board. If the board itself has burnt out, the cost is higher. An inspection pinpoints the problem, and the final price is set after the inspection.
Steam injection failed a year after installation. Why?
The most common cause is a steam nozzle clogged with scale from hard water. The fix: clean and descale the nozzle, and fit a water filter or softener ahead of the oven so it doesn't happen again.
My convection oven is a Unox. Do you work on it?
Yes — we work on Unox ovens such as the LineMicro, ChefTop and BakerTop, using original or compatible parts depending on the model, and we read the fault codes on the oven's display.
Do you repair small countertop convection ovens?
Yes — compact models such as the Unox LineMicro have the same core parts: a fan, elements, a thermostat and a control board. An inspection shows whether repair or replacement makes more sense.
What is the service life of a commercial convection oven?
Many years with regular preventive maintenance. The parts most often replaced over its life are the fan motor, then the elements, then the control board — and replacing them in time costs far less than a new oven.
The oven smells of burning when it starts — is that normal?
If it is a faint grease smell that fades, it is usually built-up grease burning off — clean the oven and the air baffles with the oven switched off. But if it smells of burning plastic or wiring, or the breaker trips, switch the oven off and call a technician.
Do you install commercial convection ovens in new bakeries?
Yes — installation covers an electrical supply rated for the oven (single- or three-phase) with proper earthing, the water connection and filter if the oven has steam, and a test run before handover.
Deck Oven Repair for Restaurants
Deck oven repair for bakeries, fino and baguette shops and artisan bakers. The oven is built in stacked decks, each with its own refractory stone and top and bottom elements under separate control, so you can bake different products at different temperatures at the same time. We work on Pavailler, Tagliavini, Bongard, Polin, Sveba Dahlen, Real Forni, Tom Chandley and other brands, using original or compatible parts depending on the part and model.
Each deck has a refractory stone hearth, independent top and bottom elements, its own thermostat and, on many models, steam injection. So you can bake fino bread on one deck at 240°C, baguettes on another at 220°C and cakes on a third at 180°C, all at the same time. Other key parts are the steam generator and its valves, heavy doors with heat-resistant glass, the vapor vent damper and the control panel. The most common faults: stones cracking from thermal shock or knocks, elements burning out from long hours, steam generators clogged with scale, worn vapor vent dampers and failed thermostats. On gas models, if you smell gas: shut the valve, ventilate and call the gas emergency line 129.
Signs it needs service
- Bread no longer rises like it used to, even with the right dough
- A deck stone is cracked or has deep cracks
- The top deck runs at a different temperature from the bottom deck despite the same setting
- Weak steam, so fino bread no longer gets a crisp, glossy crust
- Baking time has gone up noticeably
- Crackling or sparks from the elements at switch-on
- The door of one of the decks doesn't close properly
- An error code on the control panel
- The oven casing is hotter than normal on the outside (usually worn insulation)
- Electricity or gas use has suddenly gone up noticeably
Common faults
- A cracked or broken deck stone — one of the most common deck-oven faults
- A burnt-out top or bottom element on one of the decks
- A steam generator clogged with scale from hard water
- A failed thermostat on one deck that no longer holds its temperature
- A worn vapor vent damper or a broken damper handle
- A burnt-out steam solenoid valve
- A worn door gasket on one of the decks
- A control panel burnt out by power fluctuations or excess heat
- Door-window glass cracked by thermal shock
- Worn insulation wool inside the oven walls, letting heat escape
What we do
- Deck stone replacement with refractory stone matching the model's size and thickness
- Top or bottom element replacement on any deck, to the model's specifications
- Steam generator repair, descaling and water filter installation
- Thermostat replacement and calibration on any deck
- Vapor vent damper replacement and handle repair
- Steam solenoid valve and steam nozzle replacement
- Door gasket and hinge replacement
- Control panel repair, or replacement with an original or compatible unit
- Door-window glass replacement and frame repair
- Insulation wool renewal and inner wall restoration
Care tips
- Don't bang trays or tools on the stone — knocks crack it
- Brush each deck floor with a dry brush once it has cooled, without water or detergents
- Descale the steam generator as the manual says — scale weakens the steam over time
- If a deck seems off its set temperature, measure it with an oven thermometer before changing the recipe
- Don't slam the doors — the heat-resistant glass and hinges break from slamming
- Log electricity or gas use every month — a sudden rise is a sign of a hidden fault
- Test each door gasket with the oven cold: close the door on a sheet of paper and pull it — if it slides out easily, the gasket needs replacing
- Spread trays across the decks instead of overloading one — the stone cools and the bake turns uneven
Questions
What is the difference between a deck oven and a convection oven for a bakery?
A deck oven gives fino bread and baguettes a better crust thanks to the stone hearth and steam. A convection oven is faster and more economical for general baking, but the crust is not as good. An artisan bakery usually uses a deck oven; a large bakery uses both.
The stone in the middle deck broke. Can I keep using the oven until it is repaired?
Don't use that deck — pieces of broken stone can fall onto the element, and the deck won't hold its temperature. The other decks can be used once a technician has confirmed they are sound. Ask for a stone replacement, and we will tell you when it can be supplied for your model.
Steam injection is weak and the fino bread crust has come out dull. What is the fix?
The most common cause is a steam generator clogged with scale from hard water. The technician removes and descales the generator, and it is best to fit a water filter ahead of the oven so it doesn't happen again.
Do you work on French Pavailler and Bongard ovens?
Yes — we work on Pavailler and Bongard ovens, using original or compatible parts depending on the model, and we check whether a control board can be repaired before suggesting a replacement.
Our bakery oven is 18 years old. Is it worth repairing or should we replace it?
A deck oven can last many years with proper maintenance. If the body, stones and insulation are sound, replacing the electronics and elements is usually far cheaper than a new oven. An inspection shows you the repair cost against the price of a new oven.
Can I add a deck to my deck oven?
It depends on the model. Some brands allow an extra deck to be added on top, and installation requires checking the electrical supply and the floor's load capacity.
Is there a pre-Ramadan maintenance contract for bakeries?
Yes — we can agree an inspection and preventive-maintenance visit before Ramadan (ideally in the last two weeks of Shaaban), including replacement of consumable parts, plus a follow-up visit after Eid. Throughout the month, the hotline answers calls 24 hours a day and visits are booked at the earliest available slot.
Do you install a new deck oven at a new bakery branch?
Yes — installation covers checking that the floor can carry the oven's weight, a three-phase electrical supply rated for the oven with proper earthing, the gas connection and leak test on gas models, the water connection and filter, and a test run before handover.
What is the service life of a commercial deck oven?
Deck ovens are among the longest-lasting commercial ovens with regular preventive maintenance. The parts replaced over its life are the elements, then the stones, and the insulation wool at longer intervals.
Combi Oven Repair for Restaurants
Combi oven repair for hotels, large restaurants, caterers and hospitals. A combi oven combines three cooking modes in one unit: dry convection heat, steam, and a mix of the two with humidity control. We work on Rational (SelfCookingCenter and iCombi Pro), Convotherm, Lainox, Unox, Eloma, MKN, Electrolux Professional and other brands, using original or compatible parts depending on the part and model.
The combi oven is the most complex commercial oven: a steam generator, a variable-speed convection fan, heating elements, a core probe that goes into the food, a humidity sensor, a touch screen and an automatic cleaning system — and, on many models, a descaling system. The most common faults: a steam generator clogged with scale from hard water (the most frequent), elements burnt out by scale, a core probe with a broken internal wire, touch-screen faults, fan motors, water and steam solenoid valves, and the drain pump.
Signs it needs service
- Steam mode produces no steam
- The core probe reads wrong (the food is raw while the reading says it is done)
- The touch screen freezes or restarts on its own
- The fan turns slowly with a grinding noise
- Humidity readings are odd and illogical
- Auto-cleaning won't start or stops halfway
- An error or service message on the display — send us a photo on WhatsApp 01050887010
- The door doesn't close properly and steam escapes around the edges
- The drain pump isn't pumping out, leaving standing water in the oven
- Water and electricity use have suddenly gone up noticeably
Common faults
- A steam generator clogged with scale from hard water — the most common fault
- A failed core probe (its internal wire breaks from heat and bending)
- A burnt-out variable-speed fan motor
- A touch-screen fault (the display, the membrane or the board)
- Elements burnt out by scale built up on them
- A humidity sensor failed from constant steam
- Burnt-out water or steam solenoid valves
- Door glass cracked by a knock or excess heat
- A failed drain pump or a drain line clogged with grease
- A main board burnt out by a power surge or heat
What we do
- Steam generator repair: descaling and heater replacement if needed
- Core probe replacement, original or compatible (Rational, Convotherm, Lainox)
- Fan motor replacement to the model's specifications
- Touch-screen and membrane repair or replacement
- Element replacement and cavity descaling
- Humidity sensor replacement and calibration
- Water and steam solenoid-valve replacement and water-line repairs
- Door glass and gasket replacement
- Drain pump repair and drain line clearing
- Main board repair or replacement
Care tips
- Run the descaling programme when the oven asks for it — ignoring the prompt clogs the steam generator
- Run the automatic cleaning regularly, according to use and the manual
- If you open the door in steam mode, open it a little first and keep your face away — escaping steam scalds
- Check the core probe cable — if it looks cut or frayed, stop using it and have it replaced
- Don't wind or yank the probe cable — repeated bending breaks the wire inside
- Use the cleaners and cleaning tablets the manufacturer specifies for your model — ordinary cleaners can damage the oven
- Photograph any error code on the display along with the oven model — it makes diagnosis easier
- Disconnect the power before any manual cleaning — larger combi ovens run on 380 volts
Questions
The combi oven keeps asking for descaling — can I ignore it?
No — the prompt means scale is starting to build up in the steam generator. Run the descaling programme as the manual says; if the prompt keeps coming back quickly, your water is probably hard and needs a filter or softener ahead of the oven.
The steam generator failed after two years. Why?
The most common cause is scale from hard water. The lasting fix is a water filter or softener ahead of the oven plus regular descaling. The steam generator can be repaired, but without treating the water the fault comes back.
The touch screen on our Rational SelfCookingCenter or iCombi Pro has failed. Can it be repaired?
Yes — we work on both generations and replace the display or membrane with an original or compatible part depending on the model. Diagnosis uses professional test equipment and the fault codes shown on the oven's display.
Our Convotherm mini is leaking water underneath. Why?
Usually the drain pump has a problem or the drain line is clogged with grease; sometimes the door gasket is worn, so steam condenses and drips. An inspection pinpoints the source before any repair.
The core probe on our Lainox Naboo reads wrong. What is the fix?
The probe usually needs replacing — the flexible wire inside breaks from repeated bending. The technician tests it with a multimeter first to confirm, fits an original or compatible probe, then checks that the reading is accurate.
Do you offer maintenance contracts for 5-star hotels?
Yes — we agree scheduled preventive visits with the hotel for its combi ovens (checks, descaling and replacement of consumable parts) based on the number of ovens and how they are used, and provide a written quote. The hotline answers calls 24 hours a day, and visits run daily from 9 AM to 9 PM at the earliest available slot.
Our combi oven is 8 years old. Is it worth refurbishing?
If the stainless steel cavity and the insulation are sound, a refurbishment covers replacing the sensors, repairing the steam generator, replacing the fan motor, and replacing the door glass and gasket. It costs considerably less than a new oven, and an inspection shows which option makes more sense.
The oven isn't logging HACCP data or won't connect to the network — can you fix that?
We check the connection and settings on the oven itself. Some connectivity and update issues need the manufacturer's tools or account — if so, we tell you clearly before doing any work.
What is the service life of a combi oven with proper maintenance?
A combi oven's life depends above all on the water: with a filter or softener and regular descaling it lasts many years; without them the steam generator and elements fail early. The core probe is one of the parts replaced most often, because it is bent every day.
Commercial Ovens service areas
We cover Cairo, Giza, Qalyubia, Alexandria, Matrouh (North Coast), Sharqia, Gharbia, Dakahlia. Not sure about your area? Call 16062 and we confirm before booking.
- Cairo
- Giza
- Qalyubia
- Alexandria
- Matrouh (North Coast)
- Sharqia
- Gharbia
- Dakahlia
How We Work
- 01
Call 16062
The hotline answers calls 24 hours a day. Tell us the oven type, brand, model and fault, and we book a technician visit at the earliest available slot.
- 02
Schedule the Visit
You pick a suitable time from the available slots (visits daily, 9 AM–9 PM), and we confirm the address and time with you before the visit.
- 03
Diagnosis and Quote
The technician inspects the oven, pinpoints the fault with professional test equipment and gives you the repair price in writing before starting — you decide whether to go ahead or wait. The inspection fee is confirmed when you call 16062, before the visit.
- 04
Repair with Original or Compatible Parts
Once you approve, the technician repairs the oven with original or compatible parts depending on the part and model; if a part is not in stock, we tell you when it will be available before starting work.
- 05
Testing and Written Warranty
The technician runs a full cycle to check the repair and hands you an official invoice and a 6-month written warranty on the repair and the replaced part.
Book your oven service
at the earliest available slot for your area
- 6-month written warranty on the repair and the replaced part
- Technician visits daily from 9 AM to 9 PM
Why Agent Site?
One Call to 16062
One call books it: tell us the oven type, brand, model and fault, and we agree the earliest available slot with you.
Commercial Oven Specialists
We work on pizza, convection, deck and combi ovens, and the model details you give us help the technician come prepared.
Original or Compatible Parts
We use original or compatible parts depending on the part and model, and we tell you the part type and its price before fitting it.
6-Month Written Warranty
Every repair comes with an official invoice and a 6-month written warranty on the repair and the replaced part; if the same fault returns within the warranty, we fix it free of charge.
Report a Fault Any Time
The hotline takes fault reports 24 hours a day, and visits run daily from 9 AM to 9 PM at the earliest available slot for your area.
Clear Price Before the Repair
The technician inspects the oven, pinpoints the fault, and gives you a clear written repair price before starting. No surprises on the invoice and no hidden fees.
Pricing Transparency
The price is set after inspection
The inspection fee is confirmed when you call 16062, before the visit, and repairs are priced in writing before work begins — no hidden fees and no invoice surprises. Parts (original or compatible) are itemized on an official invoice.
Need a cost idea before the visit?
Call 16062 or WhatsApp — describe the problem and we explain the likely fix before the visit.
Call now WhatsApp — 01050887010Tips to Extend Your Oven's Life
- Heat the oven up gradually — thermal shock is one of the main causes of cracked deck stones
- Clean the oven interior daily once it has cooled and is switched off — built-up grease burns out the elements
- Fit a water filter or softener ahead of any oven with steam — hard water clogs the steam generator
- Check the door gasket weekly — if steam or heat escapes around the edges, have it replaced
- Use a voltage stabilizer rated for the oven to protect the control board from power fluctuations
- Note the oven's model and serial numbers in your maintenance log — it makes ordering parts easier
- Don't use strong acidic cleaners inside the oven — they corrode the stainless steel
- Listen to the convection fan — an odd noise or vibration means the motor or bearings need checking
- If the oven's outer casing gets hotter than usual, the insulation may be worn — ask for an inspection
- If you smell gas: shut the gas valve, ventilate, don't touch any electrical switch or flame, call the gas emergency line 129, then call us
Frequently Asked Questions
How do I book a commercial-oven maintenance technician?
Call 16062 — the line answers calls 24 hours a day. Give us the brand, model, fault and address, and we book a technician at the earliest available slot for your area (visits daily, 9 AM–9 PM).
How much does a commercial pizza-oven inspection cost?
The inspection fee is confirmed when you call 16062, before the visit, and depends on the oven type and area. The inspection covers the diagnosis and a written repair price before any work — no hidden fees.
Do you work on Rational, Convotherm and Moretti Forni?
Yes — we work on Rational, Convotherm and Moretti Forni with technicians who specialize in commercial ovens, using original or compatible parts depending on the part and model. We read the fault codes on the oven's display, and we check whether a control board can be repaired before suggesting a replacement.
Is there a monthly maintenance contract for a pizza restaurant?
Yes — we agree scheduled preventive visits with you (cleaning, component checks and replacement of consumable parts) based on the number and type of ovens, and send you a written quote. Call 16062.
The oven is down at 3 AM — can you help me?
The 16062 hotline answers calls 24 hours a day, so you can report the fault at any time and give us the oven details. Technician visits run daily from 9 AM to 9 PM, and we book the earliest available slot.
Do you install a new pizza oven in a new branch?
Yes — installation covers the gas connection and leak test, an electrical supply rated for the oven with proper earthing, a check of the flue and extraction, and a test run before handover. Call 16062 to request a site visit.
What is the difference between Deck, Conveyor, Combi and Convection ovens?
A deck oven has a refractory stone that pizza or bread bakes on directly (best for pizzerias and bakeries). A conveyor oven carries pizza through a heated tunnel on a belt, with high output (suits quick-service chains). A convection oven circulates hot air with a fan (best for bakeries and pastry shops). A combi oven combines dry heat, steam and a mix of the two in one unit (suits hotels and large restaurants). Each type's details and common faults are in the types section above.
Do you cover governorates outside Greater Cairo?
We cover Cairo, Giza, Qalyubia, Alexandria, Matrouh (North Coast), Sharqia, Gharbia and Dakahlia, with visits at the earliest available slot for your area.
Do you supply spare parts only, without a technician?
If you have an in-house technician, call 16062 with the oven model and part number (if available), and we will tell you whether the part is available (original or compatible), its price and when it can be supplied.
Do you train the kitchen team on preventive maintenance?
Yes — after an installation or a repair, the technician walks the kitchen team through correct operation, gradual pre-heating, daily cleaning and the early warning signs worth reporting.
We run a restaurant chain with several branches — how do you work with us?
We quote based on the number of branches and the number and type of ovens, and agree a schedule of preventive visits for each branch within the governorates we cover. Call 16062.
Do you work on Italian wood-fired ovens?
Yes — we maintain Italian and Egyptian wood-fired ovens: inspecting the firebrick dome, repairing cracks with refractory mortar, cleaning the chimney, replacing the damper and checking the chimney draft.
Need a oven technician now?
Oven down? Call 16062 and a commercial-oven specialist reaches you at the earliest available slot — original or compatible parts, a 6-month written warranty and an official invoice.
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