How to Inspect Your Tandoor Before Daily Use
For safe and effective cooking work, especially in commercial restaurants, the tandoor inspection should be done properly. Whether you run a small restaurant or a big one, checking and maintaining your tandoor every day will help it last longer and keep people safe. This piece gives you an organized way to do your pre-use safety check before you use it
Why Tandoor Inspection is Important
Tandoors, especially gas-based ones, work with a lot of heat and pressure. They can be very dangerous if you don’t take care of them; they could leak gas, cause damage to the building, or heat inefficiently. A tandoor that is well taken care of guarantees regular food quality, saves energy, and keeps the kitchen safe.
Tandoor Morni suggests doing a daily tandoor maintenance before using it to make sure it stays safe and works well.
Step-by-Step Tandoor Inspection Guide
- Visual Tandoor Inspection
Start with a full check from the outside. Check the tandoor’s outside, wheels, and handles for damage, cracks, or rust that you can see.
- Make sure the outside case isn’t rusty or loose.
- Check for cracks or signs of wear in the insulation layer and clay models.
- Make sure that all of the parts fit together correctly and are stable.
Regular tandoor inspections make sure that the structure of the equipment is still sound and safe to use.
- Look for gas leaks
A tandoor gas leak check is very important if you use a gas tandoor. This step stops fire risks and makes sure operators are safe.
- On all links, use a spray that finds gas leaks or a solution of soapy water.
- Watch for bubbles that may indicate a leak.
- Tighten any loose connections or repair any lines that are worn out right away.
- You shouldn’t use the tandoor until any leaks are fixed. Always follow the safety rules.
- Burner and Ignition Check
- Clean the hob and make sure the flame is even and blue, not yellow or orange.
- Use a gentle brush or towel to remove soot.
- Check ignition for spark and flame.
- Replace damaged components, particularly if the ignition fails often.
- An uneven ignite can make food taste worse and use more fuel.
- Examine the Tandoor Interior
If the inside is made of clay or stainless steel, look for:
- Cracked clay liner.
- Old food residue or ash.
- Grills or skewers that are loose or broken.
Use the suggested tools to gently clean the inside. If you use water inside a clay tandoor, the clay could crack when it’s fired again.
- Look over the Restaurant Tandoor Checklist
Make a restaurant tandoor checklist to make sure you don’t miss any steps when you’re inspecting. According to Tandoor Morni, you should include the following:
- Checking the body and shape
- Fix the gas line and check for leaks.
- Test of the hob and flame
- Cleanliness inside
- How well buttons, handles, and safety valves work
- Clean chimney or exhaust
- Kitchen supervisors or managers should review and sign this checklist regularly.
Final Thoughts
Daily tandoor inspection is not just a habit; it is a necessary safety step. A daily maintenance check of the tandoor can save you a lot of money on fixes, keep you safe, and make sure the food quality stays the same. You can keep your kitchen safe and a good name by following this plan and using a good restaurant tandoor checklist. Tandoor Morni is a well-known brand in business tandoor options that you can trust for expert tandoors, accessories, and help.
Need Help? Order and Technical Support
Have questions or ready to place an order? Reach out to us via phone at +1(727) 251 6924 or email us at info@tandoormorni.com. Need detailed instructions? Explore the Operation Manual for our CH & CS models to get started with your Tandoor oven today.
About Tandoor Morni
Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.
Common Queries – FAQ’S
Can I use a tandoor Indoors?
Yes, certain tandoor models are designed for residential use, including compact, home-friendly versions. However, using a tandoor indoors requires proper ventilation and adherence to safety precautions to manage high heat and potential smoke. Always consult the manufacturer’s guidelines to ensure safe indoor use. For best results, they are often used in well-ventilated spaces or outdoors.
Are Tandoor-Cooked Foods Healthy?
Yes, tandoor-cooked foods are often considered healthy because they typically require little to no oil. The high cooking temperatures allow the food to cook quickly, preserving nutrients while reducing the need for additional fats. Additionally, the vertical cooking method allows excess fats to drip away, resulting in leaner dishes.
What Types of Fuel Can Be Used in a Tandoor?
Tandoors can be heated using charcoal, wood, natural gas or propane. Charcoal and wood provide an authentic smoky flavor, while natural gas or propane is more convenient and easier to control. The choice of fuel often depends on the specific cooking requirements and local regulations, especially in commercial settings.
How Does a Tandoor Oven Differ from a Conventional Oven?
Unlike conventional ovens, which use electric or gas heat, a tandoor is made from clay and uses charcoal, wood, or gas to heat the walls. The cylindrical shape and porous clay walls create an environment where heat circulates evenly, cooking food quickly while adding a smoky flavor. Conventional ovens, in contrast, lack the intense heat and unique cooking technique of a tandoor.
How Much Maintenance Does a Gas Tandoor Require?
Gas Tandoor needs regular maintenance, though less than Charcoal Tandoor models. Here’s a breakdown:
- Daily Maintenance: Wipe down the inner chamber and clean the burner.
- Weekly Maintenance: Check the burner and gas line for any blockages or leaks.
- Monthly Maintenance: Deep clean the gas pipes, burners, and inner chamber.
- Quarterly Maintenance: Have a professional inspect the gas connections and burners.
- Annual Maintenance: Perform a full inspection and reapply clay lining if needed.
Avoid exposing the tandoor to excessive water, and gradually increase heat to prevent cracks.
How Can I Make a Payment for My Tandoor Order?
You can pay for your tandoor order through our website by placing an online order using the available payment options. If you prefer to place an order over the phone, we accept payment via Zelle for a quick and secure transaction.
Which Tandoor Oven Size Should I Choose?
- For Home Use: Consider the number of family members or guests you typically serve. A mini tandoor is ideal for smaller gatherings.( Suggested Product: R26 )
- For Restaurants: Measure the entrance to ensure the oven fits through the door. Select a size based on available space and cooking needs. (Suggested Product: CH02)
- For Naan Bread: Opt for an oven with a smaller mouth opening, resulting in a more egg-shaped clay pot, perfect for naan preparation. For larger meat portions, choose a bigger oven to maintain heat longer. (Suggested Product: CH04)
- For Catering: A Clay Tandoor Oven is suitable for catering due to its lightweight and easy transport features. (Suggested Product: CS01)
- For Banquet Halls: A larger oven with a spacious clay pot is ideal for preparing multiple dishes quickly during big events. (Suggested Product: CH06)
- For Open Kitchens or Outdoor Patios: Choose a model with a decorative finish, such as a copper tandoor, to enhance the kitchen’s appearance with a touch of elegance. (Visit Our Copper Tandoor).
What Should You Consider When Installing a Restaurant Clay Oven?
- When installing a tandoor in your restaurant kitchen, consider the following:
- Space and Placement: Ensure there is enough clearance around the tandoor for ventilation and safety, with fireproof or heat-resistant flooring.
- Ventilation and Exhaust: Proper ventilation is essential to handle heat and smoke, especially with charcoal tandoors.
- Safety Measures: Use heat-resistant barriers if the tandoor is near other equipment, and keep fire safety equipment like extinguishers handy.
- Fuel Supply: Decide between charcoal, which offers traditional flavors, and gas, which is easier to manage.
By keeping these points in mind, you can ensure a safe and efficient tandoor setup. If you're looking for a Restaurant Clay Oven for Sale, make sure to choose a model that fits your kitchen's requirements and meets all necessary safety standards.
- Menu Considerations: Larger tandoors or multiple units may be needed if you have a diverse menu or high demand during peak hours.
- Maintenance and Cleaning: Clean the tandoor daily and monitor for any wear or damage to the clay or gas parts.
- Compliance with Regulations: Ensure your installation meets local safety standards and health codes.
- Staff Training: Train staff in safe tandoor operation and fire safety protocols.
