Commercial Stove and Range Repair Services in Clinton Hill – 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. 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.
- The range isn’t baking.
- The electric range is not able to start
- Baking is not possible in the oven or range.
- 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 boards doesn’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 is passionate about providing excellent restaurant appliance repair & maintenance. An appliance system repair can be costly. Our priority is to make sure you get the best possible diagnosis.
The SimpliCool Refrigeration Repair team is available to assist you in any way you need. Our team is experts in commercial refrigeration units such as walk-in and reach in coolers, freezers, restaurant refrigerators, stoves, oven appliance repair, and ice makers. We also offer preventative maintenance to ensure that your appliances work safely and efficiently.
Get in touch with us today to schedule your next appointment.
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 cover. Spot clean the French top throughout the day to remove any spillages and ensure 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.
Clean a griddle’s top. Clean the griddle’s top with a grill block at the end each day. Degrease the grid once per week. Also, re-season the griddle as needed.
Cleaning a hottop. When the surface of your hot top is still warm, use a coarse cloth like burlap to wipe it down and remove any food that has been burned. If the hot top is excessively dirty, you should remove it and wash it in warm, soapy running water. To prevent rust, wipe down the hottop with a light oil coat after drying.
Cleaning gas open burners. Burner grates must be removed at the end each day. The burner ports, where the flame enters, should also be cleaned using a wire brush. To ensure a proper flame, remove any obstructions from the burner and clean them more thoroughly. The flame should also be blue and steady. It should also be steady and not jumpy. To adjust the mixture, consult the owner’s handbook.
Monitoring Flame and Electric Elements Is Necessary To Ensure Proper Heating
The flame of commercial gas ranges must be checked. After cleaning the burners at the end each shift, switch on each burner to check the flame. What you should see is steady blue flame.
If you notice a jumpy flame, turn off your burner and adjust that screw that locks the flame shutter. You can check it again and make any necessary adjustments.
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’ve got the flame where it should be, tighten up the shutter.
If the pilot doesn’t stay lit, then the port is clogged. The port should be cleaned and unplugged.