Commercial Stove and Range Repair Services in Downtown Brooklyn – Restaurant Gas Appliance Repair
The operation of gas and electric stoves, ovens, ranges, and ovens is very simple. However, the repairs can be quite complicated. They may need to be repaired for everything from surface repairs and temperature fixes to electrical problems. Regular maintenance and care is necessary to keep your appliances running smoothly.
These are the most common issues associated with commercial ovens, stoves and ranges.
- Range isn’t baking.
- The electric range won’t turn on
- Oven or Range has no heat when baking.
- The elements on the cooktop won’t heat.
The appliance’s timer is not progressing
- The appliance won’t heat while broiling.
- Oven is too hot.
- The appliance control board doesn’t program.
We can assist you whether your oven or stove is broken or in need of routine maintenance.
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 Downtown Brooklyn is committed to serving the community with high-quality, restaurant appliance repair & management. Repairing an appliance can be costly. That is why we are committed to making sure your interests are met.
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 offer preventative maintenance services to make sure your appliances run safely and efficiently.
Get in touch with us today to schedule your next appointment.
Cleaning Tips for Stove Tops
Commercial ranges come in many different top styles. To maintain their cooking efficiency, each top needs to be cleaned differently.
Cleaning a French 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. Also, re-season the griddle as needed.
Cleaning a hot stove top. You can clean a hottop while it’s still warm. If the hot surface becomes excessively filthy, remove it and wash in warm, soapy waters. After drying, the hot top should be wiped down with a light coat of oil to prevent rust.
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 flame, it is important to clean out any clogs in the burner. Blue and steady flames are also desirable. It should also be steady and not jumpy. Refer to the manual of the owner for instructions on how to adjust this mixture.
Monitor Flame and Electric Elements to Ensure Proper Heating
The flame of commercial gas ranges must be checked. After cleaning out the range, turn each burner on one by one and inspect the flame. You should see a steady blue flame.
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.
You can create a schedule for cleaning commercial ovens, calibrating them, checking their temperatures, descaling dish-machines, and any other equipment maintenance.
Open the shutter slightly if the flame is too yellowed or white to ensure adequate airflow.
Once you’ve got the flame where it should be, tighten up the shutter.
If the pilot is not lit up, the port is blocked. It should always be unplugged.