Commercial Stove and Range Repair Services in Bedford-Stuyvesant – 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 won’t turn on
- Baking is not possible in the oven or range.
- Cooktop elements don’t heat.
The appliance timer is not moving
- The appliance doesn’t heat when broiling.
- Oven is too hot.
- The appliance control panel doesn’t program.
We are available for routine maintenance and complex repair of your oven, stove, range, or other appliance. Our specialty is restoring your appliance to its working condition. We have a deep understanding of all issues associated with stove repair, oven repair, range repair and stove repair.
Expert Restaurant Appliance Repair & Maintenance is passionate about providing excellent restaurant appliance repair & maintenance. It can be very expensive to repair an appliance system. Therefore, we will make sure that any diagnosis is in your best interests.
The SimpliCool Refrigeration Repair team can help you with your stove range and refrigerator problems. We are experts in commercial refrigeration units, including walkin or reach-in coolers, freezers, as well as restaurant refrigerators, icemakers, stoves, and oven appliance repairs. We also offer preventative maintenance to ensure that your appliances work safely and efficiently.
Get in touch with us today to schedule your next appointment.
Cleaning Tips for Stove Tops
Commercial ranges come in many different top styles. To maintain their cooking efficiency, each top needs to be cleaned differently.
Cleaning a French Top. Spot cleaning is important throughout the day to clean up any spillages and preserve heat transfer. For a deeper cleaning and longer lasting results, wash the French top with warm soapy water at the end of each day.
Cleaning a griddle top. After each day, clean the top of the griddle with a grill brick. Once a week, degrease it. As needed, you can also re-season your griddle.
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. 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. The burner ports, where the flame enters, should also be cleaned using 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. It should also be steady and not jumpy. To adjust the mixture, consult the owner’s handbook.
To Ensure Proper Heating, Monitor Flame And Electric Elements
The flame of commercial gas ranges must be checked. After cleaning the range at the end of a shift, turn on each burner one at a time and check the flame. The flame should be steady and blue.
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.
You can create a schedule for cleaning commercial ovens, calibrating them, checking their temperatures, descaling dish-machines, and any other equipment maintenance.
The shutter can be slightly opened if the flame is too bright or yellow. This will allow for proper airflow.
Once the flame is where you want it to be, tighten the shutter.
If the pilot doesn’t stay lit, then the port is clogged. The range should be unplugged and the port should be cleaned.