Commercial Stove and Range Repair Services in Bushwick – 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. It is essential to take care of your appliances regularly and maintain their efficiency.
Here are some common problems associated with Commercial Ovens, Stoves and Ranges.
- The range isn’t baking.
- The electric range won’t turn on
- Oven or Range does not heat during baking.
- Cooktop elements don’t heat.
The appliance timer is not advancing
- The appliance doesn’t heat when broiling.
- Oven is too hot.
- The appliance control board can’t program.
We are available to help with routine maintenance or more complex repairs, no matter if your oven, stove, or range is not working properly. 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 Bushwick is committed to serving the community with high-quality, restaurant appliance repair & management. It can be very expensive to repair an appliance system. Therefore, we will make sure that any diagnosis is in your best interests.
The team at SimpliCool Refrigeration Repair can help you, whether your stove range or refrigerator stops working when you most need it or you are looking for energy standards-compliant solutions. 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 many types of tops for commercial ranges. Each one must be cleaned in an appropriate manner to maintain its cooking efficiency.
Cleaning a French-style top. Spot clean the French top throughout the day to remove any spillages and ensure heat transfer. For a deeper cleaning and longer lasting results, wash the French top with warm soapy water at the end of each day.
Cleaning a griddle top. Clean the griddle surface with a grill brick at the end of each working day. As needed, you can also re-season your griddle.
Cleaning a hot top. 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, it is recommended that the hot top be cleaned with a light coating of oil.
Cleaning gas open burners. Each day’s burner grates should be removed, cleaned, dried, and dried. Use a wire brush to clean out the burner ports. If any of the holes are clogged, the burner should be removed and cleaned more thoroughly to assure a proper flame. The flame should be bright and steady. If it is jumpy, yellow or white, a port may be clogged or the gas-to-air mixture is wrong. Refer to the manual of the owner for instructions on how to adjust this mixture.
Monitor Flame and Electric Elements to Ensure Proper Heating
Verify the 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. Make any adjustments necessary.
Schedule cleaning and calibration of commercial ovens, testing commercial refrigerator temperatures, descaling dish machine, and other maintenance tasks.
To ensure that the flame does not turn yellow or white, you can open the shutter a little to allow air to flow.
After you place the flame where you desire, tighten it.
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.