Commercial Stove and Range Repair Services in Sunset Park – 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 is not baking.
- The electric range doesn’t start
- New_paragraph: Ovens and Ranges do not produce heat during baking..
- The elements on the cooktop won’t heat.
The appliance timer is not advancing
- Broiling is not possible because the appliance isn’t heating.
- Oven temperature isn’t accurate.
- The appliance control board can’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 is passionate about providing excellent restaurant appliance repair & maintenance. Having an appliance system repair can be expensive, so we make it our priority to ensure any diagnoses provided is in your best interest.
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. Preventative maintenance is also available to keep your appliances running smoothly and safely.
Make an appointment to see one of our technicians right away.
Cleaning Tips for Stove 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 top. Spot clean the French top throughout the day to remove any spillages and ensure heat transfer. The French top should be wiped clean with warm soapy liquid at the end to ensure it lasts longer.
Cleaning the griddle top. Clean the griddle top after with a grill brick at the end of each day, and degrease the griddle once a week. Season the griddle as often as you need.
Cleaning a hot stove top. You can clean a hottop while it’s still warm. If the top becomes too dirty, it should be removed and washed in warm soapy water. To prevent rust, wipe down the hottop with a light oil coat after drying.
Cleaning gas open burners. The burner grates must be taken out, cleaned, and dried at the end of each day. Use a wire brush to clean out the burner ports. To ensure a flame, it is important to clean out any clogs in the burner. The flame must also be blue and steady. If it is jumpy, yellow or white, a port may be clogged or the gas-to-air mixture is wrong. Refer to the manual of the owner for instructions on how to adjust this mixture.
Monitor Electric Elements and Flame to Ensure Proper Heating
Verify the flame on commercial gas ranges. After cleaning the range at end of shift, turn on each burner and check the flame. You should see a steady, blue flame.
Turn off the burner if the flame seems jumpy. Adjust the screw that holds the flame shutter. Check it again, and make any tweaks necessary.
Plan a schedule that includes cleaning, calibrating, and checking the temperature of commercial ovens.
Open the shutter slightly if the flame is too yellowed or white to ensure adequate 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.