Commercial Stove and Range Repair Services in Dyker Heights – 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.
- The cooktop elements don’t get hot.
The appliance timer is not moving
- The appliance doesn’t heat when broiling.
- Oven temperature isn’t accurate.
- The appliance control boards doesn’t program.
We can assist you whether your oven or stove is broken or in need of routine maintenance. Our specialty is restoring your appliance to its working condition. We have a deep understanding of all issues associated with stove repair, oven repair, range repair and stove repair.
Expert Restaurant Appliance Repair & Maintenance at Dyker Heights We are passionate about providing quality restaurant appliance repair & service. An appliance system repair can be costly. Our priority is to make sure you get the best possible diagnosis.
The team at SimpliCool Refrigeration Repair is here to help, no matter if your stove range breaks or your refrigerator doesn’t work when it’s needed most. We’re experts in commercial refrigeration units like walkin or reach in coolers, freezers, and restaurant refrigerators, ice makers, stoves and oven appliance repair. We offer preventative maintenance services to make sure your appliances run safely and efficiently.
Contact us to book your next appointment.
Range Top Cleaning Tips
There are several top configurations available for commercial ranges. Each top should be cleaned in a different way to ensure its cooking efficiency.
Cleaning a French Top. Spot clean during the day to wipe any spills and maintain heat transmission. At the end of the day, wipe the French top down with warm soapy water for a more thorough cleaning and to increase its longevity.
Cleaning a griddle top. Clean the griddle’s top with a grill block at the end each day. Degrease the grid once per week. As needed, you can also re-season your griddle.
Cleaning up a hot-top. The cooking surface should be slightly warm. Use a coarse cloth, such as burlap, to wipe it clean and remove any food residue. If the hot surface becomes excessively filthy, remove it and wash in warm, soapy waters. 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. Also, the burner ports (the part the flame comes through) should be cleaned with a wire brush. To ensure a flame, it is important to clean out any clogs in the burner. The flame must also be blue and steady. It should also be steady and not jumpy. Refer to the manual of the owner for instructions on how to adjust this mixture.
To Ensure Proper Heating, Monitor Flame And Electric Elements
Check flame on commercial gas ranges. After cleaning the range at the end of a shift, turn on each burner one at a time and check the flame. A steady, blue flame is what you should expect.
If the flame is jumpy, turn off the burner, and adjust the screw that secures the flame shutter. Recheck it and make any adjustments if necessary.
Create a schedule to clean, calibrate, check commercial oven temperatures, descaling dishes machines, and any other maintenance of commercial equipment.
The shutter can be slightly opened if the flame is too bright or yellow. This will allow for proper airflow.
Once you get the flame exactly where you want, tighten your shutter.
If the pilot doesn’t stay lit, then the port is clogged. It should always be unplugged.