Commercial Stove and Range Repair Services in Marine Park – 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. You need to ensure your appliances work efficiently by taking care of them.
These are the most common issues associated with commercial ovens, stoves and ranges.
- The range is not baking.
- The electric range doesn’t start
- Oven or Range has no heat when baking.
- Cooktop elements don’t heat.
The appliance timer isn’t advancing
- Broiling is not possible because the appliance isn’t heating.
- Oven temperature is too high.
- The appliance control boards doesn’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. 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. Repairing an appliance can be costly. That is why we are committed to making sure your interests are met.
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 specialists in commercial refrigeration units. We also offer preventative maintenance to ensure that your appliances work safely and efficiently.
Book your next appointment today with one of our technicians.
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 clean throughout the day to wipe up any spills and maintain 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. Clean the griddle top after with a grill brick at the end of each day, and degrease the griddle once a week. You can also reseason the griddle if necessary.
Clean a hot top. 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. If the hot top is excessively dirty, you should remove it and wash it in warm, soapy running water. 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. If any of the holes are clogged, the burner should be removed and cleaned more thoroughly to assure a proper flame. Also, the flame should be steady and blue. The port could be blocked or the gas-to air mixture may not be working properly if it’s jumpy, yellow, or white. To adjust the mixture, consult the owner’s handbook.
To Ensure Proper Heating, Monitor Flame And Electric Elements
Verify the flame on commercial gas ranges. After cleaning the range after each shift, turn on each burner individually and check the flame. You should see a steady blue flame.
If the flame becomes jumpy, switch off the burner and adjust the bolt that locks the flame shutter. Recheck it and make any adjustments if necessary.
Make a schedule for cleaning, calibrating commercial ovens, checking commercial refrigerator temperatures, descaling dish machines and any other type of commercial equipment upkeep.
If the flame is to yellow or white, open the shutter just a tiny bit to ensure proper air flow.
Once you have the flame where you want it, tighten the screw around the shutter.
The port may be clogged if the pilot stops lighting up. It should be cleaned with the range unplugged.