Commercial Stove and Range Repair Services in Gowanus – 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 doesn’t start
- Oven or Range does not heat during baking.
- The cooktop elements don’t get hot.
The appliance timer is not advancing
- The appliance does not heat up when broiling.
- Oven is too hot.
- The appliance control panel doesn’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 in Gowanus is dedicated to providing high-quality restaurant appliance repairs & maintenance. An appliance system repair can be costly. Our priority is to make sure you get the best possible diagnosis.
Whether your stove range or refrigerator breaks when you need it most or you’re looking for quality solutions of energy standards, you can count on the SimpliCool Refrigeration Repair’s team. We are experts on commercial refrigeration units. Preventative maintenance is also available to keep your appliances running smoothly and safely.
Schedule your next appointment with one of our technicians today.
Cleaning Tips For 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 the French top throughout the day to remove any spillages and ensure heat transfer. 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.
Clean a griddle’s top. Clean the griddle surface with a grill brick at the end of each working day. Re-season the grddle as necessary.
Cleaning a hot stove top. While the cooking surface is still slightly warm, wipe it down with a coarse cloth (like burlap), and scrape off any burnt-on food. If excessively dirty, the hot top should be removed and washed in a sink of 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. Burner grates must be removed at the end each day. 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. Refer to the manual of the owner for instructions on how to adjust this mixture.
Monitor Electric Elements and Flame to Ensure Proper Heating
On commercial gas ranges, check the flame. After cleaning out the range, turn each burner on one by one and inspect the flame. You should see a steady, blue flame.
If you notice a jumpy flame, turn off your burner and adjust that screw that locks the flame shutter. You can check it again and make any necessary adjustments.
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 you’ve got the flame where it should be, tighten up the shutter.
If the pilot fails to stay lit, the port might be blocked. The range should be unplugged and the port should be cleaned.