Commercial Stove and Range Repair Services in Atlantic Terminal Houses – Restaurant Gas Appliance Repair
Although electric and gas ranges, ovens and stoves may be simple to operate, they can be difficult to repair. Repairs can include repairs to temperature and other surface elements, as well as electrical problems. To ensure that your appliances are working efficiently, it is important to maintain them regularly.
These are the most common issues associated with commercial ovens, stoves and ranges.
- Range is not baking.
- The electric range won’t turn on
- Oven or Range does not heat during baking.
- The cooktop elements don’t get hot.
The appliance timer is not advancing
- Broiling is not possible because the appliance isn’t heating.
- Oven temperature is too high.
- The appliance control board does not program.
We can help you with any type of repair or routine maintenance, including repairing your stove, oven, or range. Because we are familiar with all aspects of oven repair, stove repair and range repair, we can restore your appliance to its original working condition.
Expert Restaurant Appliance Repair & Maintenance in Atlantic Terminal Houses is dedicated to providing high-quality restaurant appliance repairs & maintenance. Appliance system repairs can be costly. We make it our priority that you are satisfied with the diagnosis we provide.
The SimpliCool Refrigeration Repair team can help you with your stove range and refrigerator problems. Our team is experts in commercial refrigeration units such as walk-in and reach in coolers, freezers, restaurant refrigerators, stoves, oven appliance repair, and ice makers. We also offer preventative maintenance to ensure that your appliances work safely and efficiently.
Book your next appointment today with one of our technicians.
Range Top Cleaning Tips
There are many top options for commercial ranges. Each top must be cleaned in a specific way to preserve its cooking efficiency.
Cleaning a French cover. Spot cleaning is important throughout the day to clean up any spillages and preserve heat transfer. The French top should be wiped clean with warm soapy liquid at the end to ensure it lasts longer.
Cleaning the griddle top. Use a grill brick to clean the griddle top at the end every day. Then, once a week, remove any grease from the griddle. Season the griddle as often as you need.
Clean a hot top. When the surface of your hot top is still warm, use a coarse cloth like burlap to wipe it down and remove any food that has been burned. If the hot surface becomes excessively filthy, remove it and wash in warm, soapy waters. After drying, the hot top should be wiped down with a light coat of oil to prevent rust.
Cleaning gas open burners. Each day’s burner grates should be removed, cleaned, dried, and dried. Use a wire brush to clean out the burner ports. To ensure a good flame, any blocked holes should be cleaned out and the burner removed. The flame must also be blue and steady. The port could be blocked or the gas-to air mixture may not be working properly if it’s jumpy, yellow, or white. Refer to the manual of the owner for instructions on how to adjust this mixture.
To Ensure Proper Heating, Monitor Flame And Electric Elements
Commercial gas ranges should be checked for flame. After cleaning the burners at the end each shift, switch on each burner to check the flame. A steady, blue flame is what you should expect.
Turn off the burner if it is causing a jumpy flame. Then adjust the screw to close the flame shutter. Recheck it and make any adjustments if necessary.
Plan a schedule that includes cleaning, calibrating, and checking the temperature of commercial ovens.
If the flame is to yellow or white, open the shutter just a tiny bit to ensure proper air flow.
Once you’ve got the flame where it should be, tighten up the shutter.
If the pilot is not lit up, the port is blocked. It should be cleaned with the range unplugged.