Commercial Stove and Range Repair Services in Brownsville – 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. You need to ensure your appliances work efficiently by taking care of them.
Here are some problems that can be associated with Commercial Ovens and Stoves.
- Range is not baking.
- The electric range doesn’t start
- The oven or range does not heat up when baking.
- The elements on the cooktop won’t heat.
The appliance timer is not moving
- The appliance won’t heat while broiling.
- Oven is too hot.
- The appliance control board can’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 is passionate about providing excellent restaurant appliance repair & maintenance. Appliance system repairs can be costly. We make it our priority that you are satisfied with the diagnosis we provide.
The team at SimpliCool Refrigeration Repair is here to help, no matter if your stove range breaks or your refrigerator doesn’t work when it’s needed most. We are specialists in 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 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 throughout the day in order to wipe up spillages and maintain heat transfer. Wipe the French top clean with warm soapy waters at the end. This will give it a deeper clean and increase its durability.
Cleaning a top griddle. Use a grill brick to clean the griddle top at the end every day. Then, once a week, remove any grease from the griddle. Also, re-season the griddle as needed.
Cleaning a hottop. You can clean a hottop while it’s still warm. The hot top should be taken off if it is too dirty. 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. Use a wire brush to clean out the burner ports. To ensure a flame, it is important to clean out any clogs in the burner. Blue and steady flames are also desirable. If it is jumpy, yellow or white, a port may be clogged or the gas-to-air mixture is wrong. To adjust the mixture, consult the owner’s handbook.
Monitor Flame and Electric Elements to Ensure Proper Heating
Check flame on commercial gas ranges. After cleaning the range after each shift, turn on each burner individually and check the flame. The flame should be steady and blue.
If you notice a jumpy flame, turn off your burner and adjust that screw that locks the flame shutter. It is worth checking again.
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’ve got the flame where it should be, tighten up the shutter.
If the pilot does not stay lit, it is likely that the port has become clogged. The range should be unplugged and the port should be cleaned.