Commercial Stove and Range Repair Services in Prospect Lefferts Gardens – 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. It is essential to take care of your appliances regularly and maintain their efficiency.
These are the most common issues associated with commercial ovens, stoves and ranges.
- Range is not baking.
- The electric range is not able to start
- Baking is not possible in the oven or range.
- Cooktop elements don’t heat.
The appliance timer isn’t advancing
- The appliance does not heat up when broiling.
- Oven temperature is too high.
- The appliance control board can’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. Because we are familiar with all aspects of oven repair, stove repair and range repair, we can restore your appliance to its original working condition.
Expert Restaurant Appliance Repair & Maintenance at Prospect Lefferts Gardens We are passionate about providing quality restaurant appliance repair & service. Repairing an appliance can be costly. That is why we are committed to making sure your interests are met.
The SimpliCool Refrigeration Repair team is available to assist you in any way you need. We are experts on commercial refrigeration units. Preventative maintenance is also available to keep your appliances running smoothly and safely.
Contact us to book 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 clean throughout the day to wipe up any spills and maintain heat transfer. For a deeper cleaning and longer lasting results, wash the French top with warm soapy water at the end of each day.
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 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 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. At the end of each day, the burner grates need to be removed, cleaned and dried. The burner ports, where the flame enters, should also be cleaned using a wire brush. The burner should be taken out if any holes become blocked. Also, the flame should be steady and blue. If it becomes jumpy, yellowish, or white, the gas/air mixture could be wrong. To adjust the mixture, consult the owner’s handbook.
Monitor Flame and Electric Elements 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.
Turn off the burner if it is causing a jumpy flame. Then adjust the screw to close 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 get the flame exactly where you want, tighten your shutter.
If the pilot fails to stay lit, the port might be blocked. It should always be unplugged.