Commercial Stove and Range Repair Services in Georgetown – Restaurant Gas Appliance Repair
While gas and electrical ranges and ovens, stoves, and ovens are easy to use, their repairs can often be more complex. This includes repairs for temperature fixes, electrical problems, and repairs for surface elements. It is essential to take care of your appliances regularly and maintain their efficiency.
Here are some problems that can be associated with Commercial Ovens and Stoves.
- Range isn’t baking.
- The electric range won’t turn on
- Oven or Range has no heat when baking.
- The elements on the cooktop won’t heat.
The appliance timer is not advancing
- The appliance doesn’t heat when broiling.
- Oven is too warm.
- The appliance control boards doesn’t program.
We are available for routine maintenance and complex repair of your oven, stove, range, or other appliance. We are experts in restoring a faulty appliance back to normal. We understand the issues and requirements of stove repair, oven repair, and range repair.
Expert Restaurant Appliance Repair & Maintenance at Georgetown We are passionate about providing quality restaurant appliance repair & service. 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 SimpliCool Refrigeration Repair team is available to assist you in any way you need. Our team is experts in commercial refrigeration units such as walk-in and reach in coolers, freezers, restaurant refrigerators, stoves, oven appliance repair, and ice makers. We also offer preventative maintenance to ensure that your appliances work safely and efficiently.
Book your next appointment today with one of our technicians.
Cleaning Tips for Range-Stove 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 top. Spot clean the French top throughout the day to remove any spillages and ensure 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.
Cleaning a top griddle. Use a grill brick to clean the griddle top at the end every day. Then, once a week, remove any grease from the griddle. Also, re-season the griddle as needed.
Cleaning a hot top. Clean a hot top while it is still warm. If the hot top is excessively dirty, you should remove it and wash it in warm, soapy running water. To prevent rust, wipe down the hottop with a light oil coat after drying.
Cleaning gas open burners. Each day’s burner grates should be removed, cleaned, dried, and dried. Use a wire brush to clean out the burner ports. The burner should be taken out if any holes become blocked. The flame must also be blue and steady. The port could be blocked or the gas-to air mixture may not be working properly if it’s jumpy, yellow, or white. Refer to the manual of the owner for instructions on how to adjust this mixture.
Monitor Flame and Electric Elements to Ensure Proper Heating
Verify the flame on commercial gas ranges. After cleaning the range after each shift, turn on each burner individually 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. You can check it again and make any necessary adjustments.
Create a schedule to clean, calibrate, check commercial oven temperatures, descaling dishes machines, and any other maintenance of commercial equipment.
If the flame is to yellow or white, open the shutter just a tiny bit to ensure proper air flow.
Once you have the flame where you want it, tighten the screw around the shutter.
If the pilot fails to stay lit, the port might be blocked. The port should be cleaned and unplugged.