Commercial Stove and Range Repair Services in Broadway Junction – Restaurant Gas Appliance Repair
Although gas and electric ranges, ovens, and stoves can be operated easily, repairs can sometimes be more difficult. These repairs may include temperature fixes, surface element repairs, and electrical problems. 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 isn’t baking.
- The electric range does not start
- Oven or Range has no heat when baking.
- The elements on the cooktop won’t heat.
The appliance timer is not moving
- The appliance does not heat up when broiling.
- Oven temperature is too high.
- The appliance control boards doesn’t program.
We are available for routine maintenance and complex repair of your oven, stove, range, or other appliance. We are experts in restoring a faulty appliance back to normal. We understand the issues and requirements of stove repair, oven repair, and range repair.
Expert Restaurant Appliance Repair & Maintenance Broadway Junction 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 offer preventative maintenance services to make sure your appliances run safely and efficiently.
Book your next appointment today with one of our technicians.
Cleaning Tips for Cleaning Range 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-style 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.
Clean a griddle’s top. Clean the griddle surface with a grill brick at the end of each working day. Re-season the grddle as necessary.
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, you should wipe the hot top with oil after drying.
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. The flame should be bright and steady. The port could be blocked or the gas-to air mixture may not be working properly if it’s jumpy, yellow, or white. To adjust the mixture, consult the owner’s handbook.
Monitor Flame and Electric Elements to Ensure Proper Heating
Verify the flame on commercial gas ranges. After cleaning out the range, turn each burner on one by one and inspect the flame. You should see a steady, blue flame.
If the flame is jumpy, turn off the burner, and adjust the screw that secures 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.
Once you get the flame exactly where you want, tighten your shutter.
If the pilot is not lit up, the port is blocked. It should be cleaned with the range unplugged.