Commercial Stove and Range Repair Services in Manhattan Beach – Restaurant Gas Appliance Repair
Although electric and gas ranges, ovens and stoves may be simple to operate, they can be difficult to repair. Repairs can include repairs to temperature and other surface elements, as well as electrical problems. This calls for routine care and maintenance of your appliances to make sure that they’re functioning efficiently.
Here are some problems that can be associated with Commercial Ovens and Stoves.
- Range is not baking.
- The electric range won’t turn on
- The oven or range does not heat up when baking.
- No heat from the cooktop elements.
The appliance timer isn’t advancing
- Broiling is not possible because the appliance isn’t heating.
- Oven temperature isn’t accurate.
- 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. 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 Manhattan Beach is committed to serving the community with high-quality, restaurant appliance repair & management. 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 on commercial refrigeration units. We offer preventative maintenance services to make sure your appliances run safely and efficiently.
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 during the day to wipe any spills and maintain heat transmission. 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.
Cleaning a top griddle. Clean the griddle’s top with a grill block at the end each day. Degrease the grid once per week. Re-season the grddle as necessary.
Cleaning up a hot-top. You can clean a hottop while it’s still warm. 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. Use a wire brush to clean out the burner ports. The burner should be taken out if any holes become blocked. The flame must also be blue 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. Refer to the manual of the owner for instructions on how to adjust this mixture.
Monitor Electric Elements and Flame to Ensure Proper Heating
Commercial gas ranges should be checked for flame. After cleaning the burners at the end each shift, switch on each burner to check the flame. A steady, blue flame is what you should expect.
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.
You can create a schedule for cleaning commercial ovens, calibrating them, checking their temperatures, descaling dish-machines, and any other equipment maintenance.
To ensure that the flame does not turn yellow or white, you can open the shutter a little to allow air to flow.
Once the flame is where you want it to be, tighten the shutter.
If the pilot fails to stay lit, the port might be blocked. It should be cleaned out with the range unplugged.