Commercial Stove and Range Repair Services in East New York – 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. This calls for routine care and maintenance of your appliances to make sure that they’re functioning efficiently.
These are the most common issues associated with commercial ovens, stoves and ranges.
- The range isn’t baking.
- The electric range does not start
- New_paragraph: Ovens and Ranges do not produce heat during baking..
- Cooktop elements don’t heat.
The appliance timer is not moving
- The appliance doesn’t heat when broiling.
- Oven temperature is too high.
- The appliance control panel 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. 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 East New York 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.
The team at SimpliCool Refrigeration Repair can help you, whether your stove range or refrigerator stops working when you most need it or you are looking for energy standards-compliant solutions. 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 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.
Cleaning Tips For Range Tops
There are many types of tops for commercial ranges. Each one must be cleaned in an appropriate manner to maintain its cooking efficiency.
Cleaning a French cover. Spot clean throughout the day in order to wipe up spillages and maintain heat transfer. 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 surface with a grill brick at the end of each working day. Season the griddle as often as you need.
Cleaning up a hot-top. You can clean a hottop while it’s still warm. If the hot top is excessively dirty, you should remove it and wash it in warm, soapy running water. To prevent rust, you should wipe the hot top with oil after drying.
Cleaning gas open burners. Burner grates must be removed at the end each day. Use a wire brush to clean out the burner ports. 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 it becomes jumpy, yellowish, or white, the gas/air mixture could be wrong. Reference the owner’s manual to adjust this mixture.
Monitoring Flame and Electric Elements Is Necessary To Ensure Proper Heating
Commercial gas ranges should be checked for flame. After cleaning out the range, turn each burner on one by one and inspect 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. Check it again, and make any tweaks necessary.
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 the flame is where you want it to be, tighten the shutter.
If the pilot is not lit up, the port is blocked. The range should be unplugged and the port should be cleaned.