Commercial Stove and Range Repair Services in Eastern Parkway – 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. 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 is not baking.
- The electric range does not start
- The oven or range does not heat up when baking.
- Cooktop elements don’t heat.
The appliance timer is not moving
- The appliance doesn’t heat when broiling.
- Oven is too hot.
- The appliance control board doesn’t program.
We are available for routine maintenance and complex repair of your oven, stove, range, or other appliance.
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 Eastern Parkway is committed to serving the community with high-quality, restaurant appliance repair & management. 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 are specialists in commercial refrigeration units. We also provide preventative maintenance services to ensure your appliances are always running safely and efficiently.
Book your next appointment today with one of our technicians.
Cleaning Tips for Cleaning Range 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 cover. Spot clean the French top throughout the day to remove any spillages and ensure heat transfer. To give it a thorough clean and prolong its life, rinse the French top with warm soapy hot water.
Cleaning a griddle top. After each day, clean the top of the griddle with a grill brick. Once a week, degrease it. Re-season the grddle as necessary.
Cleaning up a hot-top. When the surface of your hot top is still warm, use a coarse cloth like burlap to wipe it down and remove any food that has been burned. If the top becomes too dirty, it should be removed and washed in warm soapy water. To prevent rust, it is recommended that the hot top be cleaned with a light coating of oil.
Cleaning gas open burners. After each day, it is important to remove, clean, and dry the burner grates. The burner ports, where the flame enters, should also be cleaned using 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 must also be blue and steady. It should also be steady and not jumpy. Reference the owner’s manual to adjust this mixture.
Monitoring Flame and Electric Elements Is Necessary To Ensure Proper Heating
The flame of commercial gas ranges must be checked. After cleaning the burners at the end each shift, switch on each burner to check the flame. You should see a steady blue flame.
If the flame becomes jumpy, switch off the burner and adjust the bolt that locks the flame shutter. It is worth checking again.
Schedule cleaning and calibration of commercial ovens, testing commercial refrigerator temperatures, descaling dish machine, and other maintenance tasks.
The shutter can be slightly opened if the flame is too bright or yellow. This will allow for proper airflow.
Once the flame is where you want it to be, tighten the shutter.
The port may be clogged if the pilot stops lighting up. It should be cleaned out with the range unplugged.