Commercial Stove and Range Repair Services in Lafayette 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. Regular maintenance and care is necessary to keep your appliances running smoothly.
These are common problems with Commercial Ovens and Stoves.
- The range isn’t baking.
- The electric range is not able to start
- Baking is not possible in the oven or range.
- The cooktop elements don’t get hot.
The appliance timer is not advancing
- The appliance does not heat up when broiling.
- Oven temperature is too high.
- The appliance control board can’t program.
We can assist you whether your oven or stove is broken or in need of routine maintenance. 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 Lafayette Houses We are passionate about providing quality restaurant appliance repair & service. An appliance system repair can be costly. Our priority is to make sure you get the best possible diagnosis.
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 in commercial refrigeration units, including walkin or reach-in coolers, freezers, as well as restaurant refrigerators, icemakers, stoves, and oven appliance repairs. Preventative maintenance is also available to keep your appliances running smoothly and safely.
Make an appointment to see one of our technicians right away.
Cleaning Tips for Range-Stove Tops
There are several top configurations available for commercial ranges. Each top should be cleaned in a different way to ensure its cooking efficiency.
Cleaning a French top. Spot clean throughout the day in order to wipe up spillages 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.
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 top. Clean a hot top while it is still warm. If excessively dirty, the hot top should be removed and washed in a sink of warm, soapy water. After drying, the hot top should be wiped down with a light coat of oil to prevent rust.
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. To ensure a good flame, any blocked holes should be cleaned out and the burner removed. The flame should also be blue and steady. If it becomes jumpy, yellowish, or white, the gas/air mixture could be wrong. To adjust the mixture, consult the owner’s handbook.
Monitoring the Flame and Electric Elements to Ensure Proper Heating
Commercial gas ranges should be checked for flame. After cleaning out the range, turn each burner on one by one and inspect 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. You can check it again and make any necessary adjustments.
You can create a schedule for cleaning commercial ovens, calibrating them, checking their temperatures, descaling dish-machines, and any other equipment maintenance.
The shutter can be slightly opened if the flame is too bright or yellow. This will allow for proper airflow.
Once the flame is where you want it to be, tighten the shutter.
If the pilot does not stay lit, it is likely that the port has become clogged. It should always be unplugged.