Commercial Stove and Range Repair Services in Kensington – Restaurant Gas Appliance Repair
Although gas and electric ranges, ovens, and stoves can be operated easily, repairs can sometimes be more difficult. These repairs may include temperature fixes, surface element repairs, and electrical problems. 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 won’t turn on
- Oven or Range has no heat when baking.
- The cooktop elements don’t get hot.
The appliance timer has stopped advancing
- The appliance doesn’t heat when broiling.
- Oven is too hot.
- The appliance control board does not 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. As we have the expertise to repair ovens, stoves, and ranges, our specialty is to restore them to their normal operating condition.
Expert Restaurant Appliance Repair & Maintenance in Kensington 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 SimpliCool Refrigeration Repair team can help you with your stove range and refrigerator problems. We are experts on commercial refrigeration units. We offer preventative maintenance services to make sure your appliances run safely and efficiently.
Book your next appointment today with one of our technicians.
Cleaning Tips for Stove 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 cleaning is important throughout the day to clean up any spillages and preserve heat transfer. For a deeper cleaning and longer lasting results, wash the French top with warm soapy water at the end of each day.
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. Re-season the grddle as necessary.
Cleaning a hot stove top. You can clean a hottop while it’s still warm. If the hot top is excessively dirty, you should remove it and wash it in warm, soapy running water. To prevent rust from occurring, the hot roof should be dried and wiped with light 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. To ensure a good flame, any blocked holes should be cleaned out and the burner removed. The flame should be bright and steady. If the flame is bouncy, yellow or white it could indicate that the port is blocked or that something is wrong with the gas-to–air mixture. To adjust the mixture, consult the owner’s handbook.
Monitoring the Flame and Electric Elements to Ensure Proper Heating
Verify the flame on commercial gas ranges. After cleaning the range at end of shift, turn on each burner 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.
Create a schedule to clean, calibrate, check commercial oven temperatures, descaling dishes machines, and any other maintenance of commercial equipment.
To ensure that the flame does not turn yellow or white, you can open the shutter a little to allow air to flow.
Once you get the flame exactly where you want, tighten your shutter.
If the pilot does not stay lit, it is likely that the port has become clogged. The port should be cleaned and unplugged.