Commercial Stove and Range Repair Services in Bay View Houses – Restaurant Gas Appliance Repair
While gas and electrical ranges and ovens, stoves, and ovens are easy to use, their repairs can often be more complex. This includes repairs for temperature fixes, electrical problems, and repairs for surface elements. This calls for routine care and maintenance of your appliances to make sure that they’re functioning efficiently.
These are the most common issues associated with commercial ovens, stoves and ranges.
- Range isn’t baking.
- The electric range doesn’t start
- The oven or range does not heat up when baking.
- No heat from the cooktop elements.
The appliance timer isn’t advancing
- Broiling is not possible because the appliance isn’t heating.
- Oven is too warm.
- The appliance control panel doesn’t program.
We are available to help with routine maintenance or more complex repairs, no matter if your oven, stove, or range is not working properly. As we have the expertise to repair ovens, stoves, and ranges, our specialty is to restore them to their normal operating condition.
Expert Restaurant Appliance Repair & Maintenance Bay View Houses is committed to serving the community with high-quality, restaurant appliance repair & management. Having an appliance system repair can be expensive, so we make it our priority to ensure any diagnoses provided is in your best interest.
The SimpliCool Refrigeration Repair team can help you with your stove range and refrigerator problems. We are experts on commercial refrigeration units. Preventative maintenance is also available to keep your appliances running smoothly and safely.
Contact us to book your next appointment.
Cleaning Tips for Cleaning Range Tops
There are many types of tops for commercial ranges. Each one must be cleaned in an appropriate manner to maintain its cooking efficiency.
Cleaning a French cover. Spot clean throughout the day in order to wipe up spillages and maintain 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. Clean the griddle surface with a grill brick at the end of each working day. You can also reseason the griddle if necessary.
Cleaning 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 top becomes too dirty, it should be removed and washed in warm soapy water. To prevent rust, it is recommended that the hot top be cleaned with a light coating of oil.
Cleaning gas open burners. Burner grates must be removed at the end each day. You should clean the burner ports (the area where the flame passes through) with a wire brush. To ensure a proper flame, remove any obstructions from the burner and clean them more thoroughly. Blue and steady flames are also desirable. If it is jumpy, yellow or white, a port may be clogged or the gas-to-air mixture is wrong. To adjust the mixture, consult the owner’s handbook.
Monitoring Flame and Electric Elements Is Necessary To Ensure Proper Heating
Verify the flame on commercial gas ranges. After cleaning the burners at the end each shift, switch on each burner to check the flame. You should see a steady blue flame.
Turn off the burner if the flame seems jumpy. Adjust the screw that holds the flame shutter. You can check it again and make any necessary adjustments.
Schedule cleaning and calibration of commercial ovens, testing commercial refrigerator temperatures, descaling dish machine, and other maintenance tasks.
If the flame is to yellow or white, open the shutter just a tiny bit to ensure proper air flow.
Once you get the flame exactly where you want, tighten your shutter.
If the pilot is not lit up, the port is blocked. It should be cleaned with the range unplugged.