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		<title>Repair on Infrared Heating Tubes</title>
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				<title>Convection Oven Heat Tube Repair</title>
				<link>http://ir-tubes.com/en/posts/convection-oven-heat-tube-repair/</link>
				<pubDate>Sat, 11 Jul 2026 11:51:37 +0800</pubDate>
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				<description>&lt;p&gt;&lt;img src=&#34;http://ir-tubes.com/images/5ad69e249228417753bb46b71e83b903.png&#34; alt=&#34;Convection Oven Heat Tube Repair&#34;&gt;&lt;/p&gt;&#xA;&lt;h1 id=&#34;fixing-the-cold-spot-problem-in-rotary-ovens&#34;&gt;Fixing the &amp;ldquo;Cold Spot&amp;rdquo; Problem in Rotary Ovens&lt;/h1&gt;&#xA;&lt;p&gt;If you&amp;rsquo;ve ever pulled a rack of food out of a rotary oven only to find the middle is raw while the edges are burnt, you know exactly how frustrating it is. Relying on hot air &lt;a href=&#34;https://goldisgood.com&#34;&gt;alone&lt;/a&gt; just doesn&amp;rsquo;t cut it. The air swirls around, but it often misses the center or the bottom.&#xA;To fix this, we stopped relying solely on convection. We started putting infrared (IR) heat &lt;a href=&#34;https://henruite.com&#34;&gt;tubes&lt;/a&gt; right into the oven chassis. It’s basically direct heat that hits your food instantly.&#xA;&lt;strong&gt;How we get the heat everywhere&lt;/strong&gt;&#xA;We don&amp;rsquo;t just throw a couple of lamps in there. We stagger them in a specific pattern around the axis where the rack spins.&#xA;Here&amp;rsquo;s the thing: air has to travel, but IR waves move in a straight line. By overlapping these &amp;ldquo;cones&amp;rdquo; of heat, we make sure that no matter where a tray is sitting as it rotates, it&amp;rsquo;s getting hit by those photons. No more dead zones. Just an even, golden brown across the board.&#xA;&lt;strong&gt;The gear under the hood&lt;/strong&gt;&#xA;We use high-wattage quartz glass for these tubes. Why? Because they can handle being turned on and off rapidly without cracking. They hit peak temperature almost the second you flip the switch.&#xA;You need a lot of power here. If the wattage is too low, the rack spins faster than the heat can soak in, and you&amp;rsquo;re right back to having uneven browning. It&amp;rsquo;s all about that &lt;a href=&#34;https://o-yate.com&#34;&gt;thermal&lt;/a&gt; density.&#xA;&lt;strong&gt;Keeping things running&lt;/strong&gt;&#xA;Now, commercial kitchens are messy. Grease is the enemy.&#xA;When oil splashes onto those quartz tubes and bakes on, it creates a crust. That crust acts like a blanket, trapping heat inside the tube until it eventually overheats and pops. Keep them clean, and they&amp;rsquo;ll last way longer.&#xA;Also, double-check that the tubes are snapped tight in their clips. If they&amp;rsquo;re loose, the vibration from the oven spinning will wear them down.&#xA;One last tip: those high-wattage tubes are great for speed, but they&amp;rsquo;ve got a kick. Just make sure your &lt;a href=&#34;https://o-yate.net&#34;&gt;wiring&lt;/a&gt; and circuit breakers can handle the initial surge when they power up, or you&amp;rsquo;ll be spending your morning resetting the breaker box.&lt;/p&gt;</description>
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