Commercial Stove and Range Repair Services in Marcus Garvey Village – Restaurant Gas Appliance Repair
While gas and electrical ranges and ovens, stoves, and ovens are easy to use, their repairs can often be more complex. This includes repairs for temperature fixes, electrical problems, and repairs for surface elements. 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 isn’t baking.
- The electric range won’t turn on
- Oven or Range does not heat during baking.
- No heat from the cooktop elements.
The appliance timer is not advancing
- Broiling is not possible because the appliance isn’t heating.
- Oven is too warm.
- The appliance control board doesn’t program.
We are available to help with routine maintenance or more complex repairs, no matter if your oven, stove, or range is not working properly. 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 Marcus Garvey Village is committed to serving the community with high-quality, restaurant appliance repair & management. It can be very expensive to repair an appliance system. Therefore, we will make sure that any diagnosis is in your best interests.
The SimpliCool Refrigeration Repair team can help you with your stove range and refrigerator problems. We are specialists in commercial refrigeration units. Preventative maintenance is also available to keep your appliances running smoothly and safely.
Book your next appointment today with one of our technicians.
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 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.
Cleaning a griddle top. 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 a hottop. When the surface of your hot top is still warm, use a coarse cloth like burlap to wipe it down and remove any food that has been burned. The hot top should be taken off if it is too dirty. After drying, the hot top should be wiped down with a light coat of oil to prevent rust.
Cleaning gas open burners. At the end of each day, the burner grates need to be removed, cleaned and dried. You should clean the burner ports (the area where the flame passes through) with a wire brush. To ensure a flame, it is important to clean out any clogs in the burner. Blue and steady flames are also desirable. If it is jumpy, yellow or white, a port may be clogged or the gas-to-air mixture is wrong. To adjust the mixture, consult the owner’s handbook.
To Ensure Proper Heating, Monitor Flame And Electric Elements
Check flame on commercial gas ranges. After cleaning out the range, turn each burner on one by one and inspect the flame. What you should see is steady blue flame.
Turn off the burner if the flame seems jumpy. Adjust the screw that holds 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.
Open the shutter slightly if the flame is too yellowed or white to ensure adequate airflow.
After you place the flame where you desire, tighten it.
If the pilot doesn’t stay lit, then the port is clogged. It should be cleaned with the range unplugged.