Commercial Stove and Range Repair Services in Marcy Houses – 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. 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 isn’t baking.
- The electric range doesn’t start
- New_paragraph: Ovens and Ranges do not produce heat during baking..
- Cooktop elements don’t heat.
The appliance’s timer is not progressing
- Broiling is not possible because the appliance isn’t heating.
- Oven is too hot.
- The appliance control board can’t program.
We can assist you whether your oven or stove is broken or in need of routine maintenance. 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 is passionate about providing excellent restaurant appliance repair & maintenance. It can be very expensive to repair an appliance system. Therefore, we will make sure that any diagnosis is in your best interests.
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. Our team is experts in commercial refrigeration units such as walk-in and reach in coolers, freezers, restaurant refrigerators, stoves, oven appliance repair, and ice makers. We offer preventative maintenance services to make sure your appliances run safely and efficiently.
Contact us to book your next appointment.
Range Top Cleaning Tips
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. 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.
Clean a griddle’s top. After each day, clean the top of the griddle with a grill brick. Once a week, degrease it. Season the griddle as often as you need.
Clean a hot top. Clean a hot top while it is still warm. The hot top should be taken off if it is too dirty. To prevent rust, it is recommended that the hot top be cleaned with a light coating of oil.
Cleaning gas open burners. Each day’s burner grates should be removed, cleaned, dried, and dried. Use a wire brush to clean out the burner ports. To ensure a proper flame, remove any obstructions from the burner and clean them more thoroughly. The flame must also be blue and steady. The port could be blocked or the gas-to air mixture may not be working properly if it’s jumpy, yellow, or white. Refer to the manual of the owner for instructions on how to adjust this mixture.
Monitoring the Flame and Electric Elements to Ensure Proper Heating
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. What you should see is steady blue flame.
If the flame is jumpy, turn off the burner, and adjust the screw that secures 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.
Open the shutter slightly if the flame is too yellowed or white to ensure adequate airflow.
Once you’ve got the flame where it should be, tighten up the shutter.
The port may be clogged if the pilot stops lighting up. It should always be unplugged.