Commercial Stove and Range Repair Services in Bath Beach – Restaurant Gas Appliance Repair
The operation of gas and electric stoves, ovens, ranges, and ovens is very simple. However, the repairs can be quite complicated. They may need to be repaired for everything from surface repairs and temperature fixes to electrical problems. To ensure that your appliances are working efficiently, it is important to maintain them regularly.
Here are some common issues with Commercial Ovens and Stoves.
- Range isn’t baking.
- The electric range is not able to start
- Oven or Range does not heat during baking.
- No heat from the cooktop elements.
The appliance timer isn’t advancing
- The appliance does not heat up when broiling.
- Oven is too warm.
- The appliance control board doesn’t 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 Bath Beach is dedicated to providing high-quality restaurant appliance repairs & maintenance. An appliance system repair can be costly. Our priority is to make sure you get the best possible diagnosis.
The team at SimpliCool Refrigeration Repair can help you, whether your stove range or refrigerator stops working when you most need it or you are looking for energy standards-compliant solutions. We are experts on commercial refrigeration units. We provide preventative maintenance services so that your appliances always run safely and efficiently.
Schedule your next appointment with one of our technicians today.
Range Top Cleaning Tips
There are several different top configurations for commercial ranges, and each top has to be cleaned in a particular manner in order to maintain its cooking efficiency.
Cleaning a French top. Spot cleaning is important throughout the day to clean up any spillages and preserve heat transfer. To give it a thorough clean and prolong its life, rinse the French top with warm soapy hot water.
Cleaning a top griddle. Use a grill brick to clean the griddle top at the end every day. Then, once a week, remove any grease from the griddle. As needed, you can also re-season your griddle.
Cleaning up 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 top becomes too dirty, it should be removed and washed in warm soapy water. To prevent rust, wipe down the hottop with a light oil coat after drying.
Cleaning gas open burners. Each day’s burner grates should be removed, cleaned, dried, and dried. A wire brush should be used to clean the burner ports. This is the part where the flame exits. The burner should be taken out if any holes become blocked. The flame must also be blue and steady. If the flame is bouncy, yellow or white it could indicate that the port is blocked or that something is wrong with the gas-to–air mixture. Reference the owner’s manual to adjust this mixture.
Monitoring the Flame and Electric Elements to Ensure Proper Heating
Verify the flame on commercial gas ranges. After cleaning the range after each shift, turn on each burner individually and check the flame. What you should see is steady blue flame.
If the flame is jumpy, turn off the burner, and adjust the screw that secures the flame shutter. You can check it again and make any necessary adjustments.
Create a schedule to clean, calibrate, check commercial oven temperatures, descaling dishes machines, and any other maintenance of commercial equipment.
To ensure that the flame does not turn yellow or white, you can open the shutter a little to allow air to flow.
After you place the flame where you desire, tighten it.
If the pilot is not lit up, the port is blocked. The range should be unplugged and the port should be cleaned.