Commercial Stove and Range Repair Services in Cobble Hill – 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.
- The range is not baking.
- The electric range does not start
- Baking is not possible in the oven or range.
- No heat from the cooktop elements.
The appliance timer isn’t advancing
- Broiling is not possible because the appliance isn’t heating.
- Oven temperature isn’t accurate.
- The appliance control board does not 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.
Restoring your faulty appliance to its normal working condition is what we do best, as we understand all the needs and issues related to oven repair, stove repair, and range repair. Expert Restaurant Appliance Repair & Maintenance Cobble Hill is committed to serving the community with high-quality, restaurant appliance repair & management. Appliance system repairs can be costly. We make it our priority that you are satisfied with the diagnosis we provide.
Whether your stove range or refrigerator breaks when you need it most or you’re looking for quality solutions of energy standards, you can count on the SimpliCool Refrigeration Repair’s team. 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.
Get in touch with us today to schedule your next appointment.
Cleaning Tips for Stove Tops
There are many top options for commercial ranges. Each top must be cleaned in a specific way to preserve its cooking efficiency.
Cleaning a French Top. Spot clean the French top throughout the day to remove any spillages and ensure heat transfer. The French top should be wiped clean with warm soapy liquid at the end to ensure it lasts longer.
Cleaning a griddle 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.
Cleaning a hottop. While the cooking surface is still slightly warm, wipe it down with a coarse cloth (like burlap), and scrape off any burnt-on food. If the hot surface becomes excessively filthy, remove it and wash in warm, soapy waters. 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. Also, the burner ports (the part the flame comes through) should be cleaned with a wire brush. 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 the flame is bouncy, yellow or white it could indicate that the port is blocked or that something is wrong with the gas-to–air mixture. For more information, refer to the owner’s guide.
Monitor Flame and Electric Elements to Ensure Proper Heating
Commercial gas ranges should be checked for flame. After cleaning the range after each shift, turn on each burner individually and check the flame. What you should see is steady blue flame.
Turn off the burner if it is causing a jumpy flame. Then adjust the screw to close the flame shutter. Recheck it and make any adjustments if necessary.
Plan a schedule that includes cleaning, calibrating, and checking the temperature of commercial ovens.
Open the shutter slightly if the flame is too yellowed or white to ensure adequate airflow.
Once you have the flame where you want it, tighten the screw around the shutter.
The port may be clogged if the pilot stops lighting up. It should be cleaned out with the range unplugged.