Commercial Stove and Range Repair Services in Flatlands – 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.
- Range is not baking.
- The electric range does not start
- Oven or Range does not heat during baking.
- The elements on the cooktop won’t heat.
The appliance timer is not advancing
- The appliance does not heat up when broiling.
- Oven is too hot.
- The appliance control boards doesn’t program.
Whether your oven, stove or range is out of commission or needs a checkup, be it a routine maintenance to complicated repair, we are here for you.
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 in Flatlands is dedicated to providing high-quality restaurant appliance repairs & maintenance. 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 are specialists in 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 Range-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 cleaning is important throughout the day to clean up any spillages and preserve heat transfer. Wipe the French top clean with warm soapy waters at the end. This will give it a deeper clean and increase its durability.
Clean a griddle’s top. Use a grill brick to clean the griddle top at the end every day. Then, once a week, remove any grease from the griddle. Season the griddle as often as you need.
Cleaning a hottop. While the cooking surface is still slightly warm, wipe it down with a coarse cloth (like burlap), and scrape off any burnt-on food. The hot top should be taken off if it is too dirty. To prevent rust, it is recommended that the hot top be cleaned with a light coating of oil.
Cleaning gas open burners. Burner grates must be removed at the end each day. A wire brush should be used to clean the burner ports. This is the part where the flame exits. The burner should be taken out if any holes become blocked. Blue and steady flames are also desirable. If it becomes jumpy, yellowish, or white, the gas/air mixture could be wrong. This mixture can be adjusted by consulting the owner’s manual.
Monitor Electric Elements and Flame to Ensure Proper Heating
Check flame on commercial gas ranges. After cleaning the range at end of shift, turn on each burner and check the flame. A steady, blue flame is what you should expect.
Turn off the burner if it is causing a jumpy flame. Then adjust the screw to close the flame shutter. It is worth checking again.
Make a schedule for cleaning, calibrating commercial ovens, checking commercial refrigerator temperatures, descaling dish machines and any other type of commercial equipment upkeep.
If the flame is to yellow or white, open the shutter just a tiny bit to ensure proper air flow.
Once the flame is where you want it to be, tighten the shutter.
If the pilot doesn’t stay lit, then the port is clogged. It should always be unplugged.