Commercial Stove and Range Repair Services in Boerum Hill – Restaurant Gas Appliance Repair
Although gas and electric ranges, ovens, and stoves can be operated easily, repairs can sometimes be more difficult. These repairs may include temperature fixes, surface element repairs, and electrical problems. You need to ensure your appliances work efficiently by taking care of them.
These are the most common issues associated with commercial ovens, stoves and ranges.
- The range is not baking.
- The electric range won’t turn on
- Baking is not possible in the oven or range.
- No heat from the cooktop elements.
The appliance timer isn’t advancing
- The appliance won’t heat while broiling.
- Oven is too hot.
- The appliance control boards doesn’t program.
We are available for routine maintenance and complex repair of your oven, stove, range, or other appliance. We are experts in restoring a faulty appliance back to normal. We understand the issues and requirements of stove repair, oven repair, and range repair.
Expert Restaurant Appliance Repair & Maintenance at Boerum Hill We are passionate about providing quality restaurant appliance repair & service. 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 is available to assist you in any way you need. We are experts on commercial refrigeration units. We provide preventative maintenance services so that your appliances always run safely and efficiently.
Make an appointment to see one of our technicians right away.
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 cleaning is important throughout the day to clean up any spillages and preserve heat transfer. The French top should be wiped clean with warm soapy liquid at the end to ensure it lasts longer.
Cleaning the griddle top. Use a grill brick to clean the griddle top at the end every day. Then, once a week, remove any grease from the griddle. Season the griddle as often as you need.
Cleaning a hottop. The cooking surface should be slightly warm. Use a coarse cloth, such as burlap, to wipe it clean and remove any food residue. The hot top should be taken off if it is too dirty. After drying, the hot top should be wiped down with a light coat of oil to prevent rust.
Cleaning gas open burners. At the end of each day, the burner grates need to be removed, cleaned and dried. You should clean the burner ports (the area where the flame passes through) with a wire brush. The burner should be taken out if any holes become blocked. The flame must 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.
Monitor Electric Elements and Flame to Ensure Proper Heating
Commercial gas ranges should be checked for flame. After cleaning the range at end of shift, turn on each burner and check the flame. What you should see is steady blue flame.
If you notice a jumpy flame, turn off your burner and adjust that screw that locks the flame shutter. Make any adjustments necessary.
Create a schedule to clean, calibrate, check commercial oven temperatures, descaling dishes machines, and any other maintenance of commercial equipment.
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 does not stay lit, it is likely that the port has become clogged. It should be cleaned out with the range unplugged.