You know how it goes: once your deck oven is hot enough to bake, it’s also hot enough to bake on residue—on the stone hearth, on pans, even on the oven walls. That buildup isn’t just ugly. It carries flavors over, cuts your service window short, and makes sanitation a headache. So we built the Disinfection Cabinet IR Tube to hit cleaning temperatures you can verify, not guess at. The heart of it is a short-wave infrared tube, designed for fast, controllable heat. In real life, that means the heating zone snaps back to target after you load it, so you can run disinfection cycles without forcing the whole kitchen into a long cool-down and reheat. The energy focuses where it needs to—on the surfaces—so you get disinfection performance without cooking the oven’s control electronics or insulation. Here’s the part that matters in a commercial oven: heat distribution is what separates a clean result from a spotty one. With this IR tube, you get tighter temperature uniformity across the treated area, and that keeps sanitation consistent. For you, that means fewer surprises during inspection, less cross-contamination risk, and a kitchen that stays on pace. Installation is straightforward on most standard oven platforms, but you still have to check mounting geometry, power tap, and thermal clearance. Plan on a dedicated circuit that matches the tube’s rated load, and make sure the oven cavity can handle the focused radiant heat without reflecting it onto sensitive components. One practical note: the tube runs hot, so give yourself a cool-down window before you open the chamber for cleaning or service.