Commercial Stove and Range Repair Services in Bensonhurst – 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. It is essential to take care of your appliances regularly and maintain their efficiency.
Here are some common problems 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 hot.
- The appliance control board doesn’t program.
We are available for routine maintenance and complex repair of your oven, stove, range, or other appliance. 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 Bensonhurst is committed to serving the community with high-quality, restaurant appliance repair & management. An appliance system repair can be costly. Our priority is to make sure you get the best possible diagnosis.
The SimpliCool Refrigeration Repair team is available to assist you in any way you need. 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 provide preventative maintenance services so that your appliances always run safely and efficiently.
Contact us to book your next appointment.
Cleaning Tips for Cleaning Range Tops
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 clean throughout the day in order to wipe up spillages and maintain 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 the griddle top. After each day, clean the top of the griddle with a grill brick. Once a week, degrease it. Also, re-season the griddle as needed.
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 excessively dirty, the hot top should be removed and washed in a sink of warm, soapy water. 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. The burner ports, where the flame enters, should also be cleaned using a wire brush. The burner should be taken out if any holes become blocked. The flame should also be blue and steady. If it becomes jumpy, yellowish, or white, the gas/air mixture could be wrong. Reference the owner’s manual to adjust this mixture.
Monitoring Flame and Electric Elements Is Necessary To Ensure Proper Heating
Verify the flame on commercial gas ranges. After cleaning the range at end of shift, turn on each burner and check 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.
Plan a schedule that includes cleaning, calibrating, and checking the temperature of commercial ovens.
To ensure that the flame does not turn yellow or white, you can open the shutter a little to allow air to flow.
Once you’ve got the flame where it should be, tighten up the shutter.
If the pilot doesn’t stay lit, then the port is clogged. It should always be unplugged.