Commercial Stove and Range Repair Services in Borough Park – Restaurant Gas Appliance Repair
Although electric and gas ranges, ovens and stoves may be simple to operate, they can be difficult to repair. Repairs can include repairs to temperature and other surface elements, as well as electrical problems. This calls for routine care and maintenance of your appliances to make sure that they’re functioning efficiently.
Here are some problems that can be associated with Commercial Ovens and Stoves.
- Range isn’t 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 has stopped advancing
- Broiling is not possible because the appliance isn’t heating.
- Oven is too warm.
- The appliance control panel doesn’t program.
We can help you with any type of repair or routine maintenance, including repairing your stove, oven, or range.
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 at Borough Park We are passionate about providing quality restaurant appliance repair & service. Appliance system repairs can be costly. We make it our priority that you are satisfied with the diagnosis we provide.
The SimpliCool Refrigeration Repair team can help you with your stove range and refrigerator problems. We are experts on commercial refrigeration units. We provide preventative maintenance services so that your appliances always run safely and efficiently.
Schedule your next appointment with one of our technicians today.
Cleaning Tips for Cleaning Range Tops
There are several top configurations available for commercial ranges. Each top should be cleaned in a different way to ensure its cooking efficiency.
Cleaning a French Top. Spot clean throughout the day to wipe up any spills and maintain heat transfer. The French top should be wiped clean with warm soapy liquid at the end to ensure it lasts longer.
Cleaning a grild 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. As needed, you can also re-season your griddle.
Clean 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. At the end of each day, the burner grates need to be removed, cleaned and dried. Also, the burner ports (the part the flame comes through) should be cleaned with a wire brush. The burner should be taken out if any holes become blocked. The flame should also be blue and steady. It should also be steady and not jumpy. 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. A steady, blue flame is what you should expect.
Turn off the burner if the flame seems jumpy. Adjust the screw that holds the flame shutter. Check it again, and make any tweaks necessary.
Schedule cleaning and calibration of commercial ovens, testing commercial refrigerator temperatures, descaling dish machine, and other maintenance tasks.
The shutter can be slightly opened if the flame is too bright or yellow. This will allow for proper airflow.
After you place the flame where you desire, tighten it.
The port may be clogged if the pilot stops lighting up. It should always be unplugged.