Commercial Stove and Range Repair Services in Bushwick Houses – 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.
These are the most common issues associated with commercial ovens, stoves and ranges.
- The range is not baking.
- The electric range doesn’t start
- Oven or Range has no heat when baking.
- The cooktop elements don’t get hot.
The appliance timer isn’t advancing
- The appliance doesn’t heat when broiling.
- Oven is too hot.
- The appliance control board can’t program.
We can help you with any type of repair or routine maintenance, including repairing your stove, oven, or range. 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 Bushwick Houses 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.
Whether your stove range or refrigerator breaks when you need it most or you’re looking for quality solutions of energy standards, you can count on the SimpliCool Refrigeration Repair’s team. 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 offer preventative maintenance services to make sure your appliances run safely and efficiently.
Make an appointment to see one of our technicians right away.
Cleaning Tips for Stove Tops
There are several different top configurations for commercial ranges, and each top has to be cleaned in a particular manner in order to maintain its cooking efficiency.
Cleaning a French top. Spot clean the French top throughout the day to remove any spillages and ensure heat transfer. To give it a thorough clean and prolong its life, rinse the French top with warm soapy hot water.
Cleaning the griddle top. Clean the griddle top after with a grill brick at the end of each day, and degrease the griddle once a week. You can also reseason the griddle if necessary.
Clean a hot top. You can clean a hottop while it’s still warm. If the hot top is excessively dirty, you should remove it and wash it in warm, soapy running water. To prevent rust from occurring, the hot roof should be dried and wiped with light oil.
Cleaning gas open burners. At the end of each day, the burner grates need to be removed, cleaned and dried. A wire brush should be used to clean the burner ports. This is the part where the flame exits. If any of the holes are clogged, the burner should be removed and cleaned more thoroughly to assure a proper flame. Also, the flame should be steady and blue. If the flame is bouncy, yellow or white it could indicate that the port is blocked or that something is wrong with the gas-to–air mixture. For more information, refer to the owner’s guide.
To Ensure Proper Heating, Monitor Flame And Electric Elements
Check 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.
If the flame becomes jumpy, switch off the burner and adjust the bolt that locks the flame shutter. Check it again, and make any tweaks necessary.
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 get the flame exactly where you want, tighten your shutter.
The port may be clogged if the pilot stops lighting up. It should be cleaned out with the range unplugged.