Commercial Stove and Range Repair Services in Coney Island – 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. To ensure that your appliances are working efficiently, it is important to maintain them regularly.
Here are some common issues with Commercial Ovens and Stoves.
- Range is not baking.
- The electric range won’t turn on
- Oven or Range does not heat during baking.
- No heat from the cooktop elements.
The appliance’s timer is not progressing
- The appliance won’t heat while broiling.
- Oven is too warm.
- The appliance control board doesn’t program.
We can assist you whether your oven or stove is broken or in need of routine maintenance. Because we are familiar with all aspects of oven repair, stove repair and range repair, we can restore your appliance to its original working 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.
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 on commercial refrigeration units. We also provide preventative maintenance services to ensure your appliances are always running safely and efficiently.
Get in touch with us today to schedule your next appointment.
Range Top Cleaning Tips
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 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. Clean the griddle surface with a grill brick at the end of each working day. 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, wipe down the hottop with a light oil coat after drying.
Cleaning gas open burners. The burner grates must be taken out, cleaned, and dried at the end of 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. Also, the flame should be steady and blue. If it becomes jumpy, yellowish, or white, the gas/air mixture could be wrong. For more information, refer to the owner’s guide.
Monitoring Flame and Electric Elements Is Necessary To Ensure Proper Heating
On commercial gas ranges, check the flame. After cleaning the range at end of shift, turn on each burner and check the flame. The flame should be steady and blue.
Turn off the burner if it is causing a jumpy flame. Then adjust the screw to close the flame shutter. You can check it again and make any necessary adjustments.
Plan a schedule that includes cleaning, calibrating, and checking the temperature of commercial ovens.
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 fails to stay lit, the port might be blocked. The range should be unplugged and the port should be cleaned.