Commercial Stove and Range Repair Services in Brevoort Houses – Restaurant Gas Appliance Repair
While gas and electrical ranges and ovens, stoves, and ovens are easy to use, their repairs can often be more complex. This includes repairs for temperature fixes, electrical problems, and repairs for surface elements. This calls for routine care and maintenance of your appliances to make sure that they’re functioning efficiently.
Here are some common problems associated with Commercial Ovens, Stoves and Ranges.
- Range is not baking.
- The electric range is not able to start
- New_paragraph: Ovens and Ranges do not produce heat during baking..
- The cooktop elements don’t get hot.
The appliance timer has stopped advancing
- The appliance doesn’t heat when broiling.
- Oven temperature isn’t accurate.
- The appliance control board doesn’t program.
We can assist you whether your oven or stove is broken or in need of routine maintenance. As we have the expertise to repair ovens, stoves, and ranges, our specialty is to restore them to their normal operating condition.
Expert Restaurant Appliance Repair & Maintenance at Brevoort Houses 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 in commercial refrigeration units, including walkin or reach-in coolers, freezers, as well as restaurant refrigerators, icemakers, stoves, and oven appliance repairs. Preventative maintenance is also available to keep your appliances running smoothly and safely.
Schedule your next appointment with one of our technicians today.
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 clean during the day to wipe any spills and maintain heat transmission. Wipe the French top clean with warm soapy waters at the end. This will give it a deeper clean and increase its durability.
Clean a griddle’s top. After each day, clean the top of the griddle with a grill brick. Once a week, degrease it. Season the griddle as often as you need.
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 hot top is excessively dirty, you should remove it and wash it in warm, soapy running water. To prevent rust, it is recommended that the hot top be cleaned with a light coating of oil.
Cleaning gas open burners. The burner grates must be taken out, cleaned, and dried at the end of each day. Also, the burner ports (the part the flame comes through) should be cleaned with a wire brush. To ensure a flame, it is important to clean out any clogs in the burner. Also, the flame should be steady and blue. If it is jumpy, yellow or white, a port may be clogged or the gas-to-air mixture is wrong. For more information, refer to the owner’s guide.
Monitoring the Flame and Electric Elements to Ensure Proper Heating
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.
Turn off the burner if it is causing a jumpy flame. Then adjust the screw to close the flame shutter. Check it again, and make any tweaks necessary.
You can create a schedule for cleaning commercial ovens, calibrating them, checking their temperatures, descaling dish-machines, and any other equipment maintenance.
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.
If the pilot is not lit up, the port is blocked. The range should be unplugged and the port should be cleaned.