Commercial Stove and Range Repair Services in Bay Ridge – Restaurant Gas Appliance Repair
Gas and electrical ranges, ovens and stoves are very easy to operate, but their repairs can often be more complicated, from temperature fixes and surface element repairs to electrical problems and beyond. Regular maintenance and care is necessary to keep your appliances running smoothly.
Here are some common issues with Commercial Ovens and Stoves.
- Range is not baking.
- The electric range doesn’t start
- New_paragraph: Ovens and Ranges do not produce heat during baking..
- The cooktop elements don’t get hot.
The appliance’s timer is not progressing
- The appliance doesn’t heat when broiling.
- Oven temperature isn’t accurate.
- The appliance control boards doesn’t program.
We can assist you whether your oven or stove is broken or in need of routine maintenance.
Restoring your faulty appliance to its normal working condition is what we do best, as we understand all the needs and issues related to oven repair, stove repair, and range repair. Expert Restaurant Appliance Repair & Maintenance in Bay Ridge is dedicated to providing high-quality restaurant appliance repairs & maintenance. Having an appliance system repair can be expensive, so we make it our priority to ensure any diagnoses provided is in your best interest.
Whether your stove range or refrigerator breaks when you need it most or you’re looking for quality solutions of energy standards, you can count on the SimpliCool Refrigeration Repair’s team. 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 offer preventative maintenance services to make sure your appliances run safely and efficiently.
Contact us to book your next appointment.
Cleaning Tips For Range Tops
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. At the end of the day, wipe the French top down with warm soapy water for a more thorough cleaning and to increase its longevity.
Cleaning a grild top. Clean the griddle’s top with a grill block at the end each day. Degrease the grid once per week. Re-season the grddle as necessary.
Cleaning up a hot-top. The cooking surface should be slightly warm. Use a coarse cloth, such as burlap, to wipe it clean and remove any food residue. If the hot top is excessively dirty, you should remove it and wash it in warm, soapy running water. To prevent rust, it is recommended that the hot top be cleaned with a light coating of oil.
Cleaning gas open burners. After each day, it is important to remove, clean, and dry the burner grates. Also, the burner ports (the part the flame comes through) should be cleaned with a wire brush. If any of the holes are clogged, the burner should be removed and cleaned more thoroughly to assure a proper flame. Also, the flame should be steady and blue. The port could be blocked or the gas-to air mixture may not be working properly if it’s jumpy, yellow, or white. For more information, refer to the owner’s guide.
Monitor Flame and Electric Elements to Ensure Proper Heating
The flame of commercial gas ranges must be checked. After cleaning out the range, turn each burner on one by one and inspect the flame. You should see a steady, blue flame.
If the flame is jumpy, turn off the burner, and adjust the screw that secures the flame shutter. It is worth checking again.
Make a schedule for cleaning, calibrating commercial ovens, checking commercial refrigerator temperatures, descaling dish machines and any other type of commercial equipment upkeep.
If the flame is to yellow or white, open the shutter just a tiny bit to ensure proper air flow.
After you place the flame where you desire, tighten it.
If the pilot is not lit up, the port is blocked. The port should be cleaned and unplugged.