Commercial Stove and Range Repair Services in Jonathan Williams Houses – 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. To ensure that your appliances are working efficiently, it is important to maintain them regularly.
Here are some common problems associated with Commercial Ovens, Stoves and Ranges.
- Range is not baking.
- The electric range is not able to start
- The oven or range does not heat up when baking.
- The cooktop elements don’t get hot.
The appliance timer has stopped advancing
- Broiling is not possible because the appliance isn’t heating.
- Oven temperature isn’t accurate.
- The appliance control board doesn’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. 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 is passionate about providing excellent restaurant appliance repair & maintenance. Appliance system repairs can be costly. We make it our priority that you are satisfied with the diagnosis we provide.
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 experts on commercial refrigeration units. We offer preventative maintenance services to make sure your appliances run safely and efficiently.
Schedule your next appointment with one of our technicians today.
Cleaning Tips for Cleaning Range Tops
There are several different top configurations for commercial ranges, and each top has to be cleaned in a particular manner in order 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. 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 griddle top. Clean the griddle top after with a grill brick at the end of each day, and degrease the griddle once a week. You can also reseason the griddle if necessary.
Cleaning a hot stove top. The cooking surface should be slightly warm. Use a coarse cloth, such as burlap, to wipe it clean and remove any food residue. 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. 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. To ensure a proper flame, remove any obstructions from the burner and clean them more thoroughly. Also, the flame should be steady and blue. The port could be blocked or the gas-to air mixture may not be working properly if it’s jumpy, yellow, or white. This mixture can be adjusted by consulting the owner’s manual.
To Ensure Proper Heating, Monitor Flame And Electric Elements
Commercial gas ranges should be checked for 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 the flame becomes jumpy, switch off the burner and adjust the bolt that locks the flame shutter. Make any adjustments necessary.
Plan a schedule that includes cleaning, calibrating, and checking the temperature of commercial ovens.
The shutter can be slightly opened if the flame is too bright or yellow. This will allow for proper airflow.
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 be cleaned out with the range unplugged.