Commercial Stove and Range Repair Services in Gerritsen – 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. You need to ensure your appliances work efficiently by taking care of them.
These are common problems with Commercial Ovens and Stoves.
- Range is not baking.
- The electric range does not start
- The oven or range does not heat up when baking.
- The cooktop elements don’t get hot.
The appliance timer isn’t advancing
- The appliance does not heat up when broiling.
- Oven temperature isn’t accurate.
- The appliance control board doesn’t program.
We are available for routine maintenance and complex repair of your oven, stove, range, or other appliance. 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 in Gerritsen is dedicated to providing high-quality restaurant appliance repairs & 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 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 experts on commercial refrigeration units. We also provide preventative maintenance services to ensure your appliances are always running safely and efficiently.
Contact us to book your next appointment.
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 Top. Spot clean during the day to wipe any spills and maintain heat transmission. 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 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 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 hot surface becomes excessively filthy, remove it and wash in warm, soapy waters. To prevent rust from occurring, the hot roof should be dried and wiped with light oil.
Cleaning gas open burners. Each day’s burner grates should be removed, cleaned, dried, and dried. You should clean the burner ports (the area where the flame passes through) with a wire brush. The burner should be taken out if any holes become blocked. The flame should 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. For more information, refer to the owner’s guide.
To Ensure Proper Heating, Monitor Flame And Electric Elements
On commercial gas ranges, check the flame. After cleaning the range at the end of a shift, turn on each burner one at a time and check the flame. The flame should be steady and blue.
If you notice a jumpy flame, turn off your burner and adjust that screw that locks the flame shutter. Make any adjustments necessary.
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 you have the flame where you want it, tighten the screw around the shutter.
If the pilot does not stay lit, it is likely that the port has become clogged. It should always be unplugged.