Commercial Stove and Range Repair Services in Marlboro Houses – Restaurant Gas Appliance Repair
Although gas and electric ranges, ovens, and stoves can be operated easily, repairs can sometimes be more difficult. These repairs may include temperature fixes, surface element repairs, and electrical problems. It is essential to take care of your appliances regularly and maintain their efficiency.
These are the most common issues associated with commercial ovens, stoves and ranges.
- Range isn’t baking.
- The electric range doesn’t start
- Baking is not possible in the oven or range.
- The elements on the cooktop won’t heat.
The appliance timer is not advancing
- The appliance won’t heat while broiling.
- Oven is too hot.
- The appliance control boards 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. We are experts in restoring a faulty appliance back to normal. We understand the issues and requirements of stove repair, oven repair, and range repair.
Expert Restaurant Appliance Repair & Maintenance at Marlboro Houses We are passionate about providing quality restaurant appliance repair & service. Having an appliance system repair can be expensive, so we make it our priority to ensure any diagnoses provided is in your best interest.
The SimpliCool Refrigeration Repair team is available to assist you in any way you need. We are experts on commercial refrigeration units. We provide preventative maintenance services so that your appliances always run safely and efficiently.
Book your next appointment today with one of our technicians.
Range Top Cleaning Tips
There are many types of tops for commercial ranges. Each one must be cleaned in an appropriate manner to maintain 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.
Clean a griddle’s top. Clean the griddle’s top with a grill block at the end each day. Degrease the grid once per week. You can also reseason the griddle if 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. If the hot top is excessively dirty, you should remove it and wash it in warm, soapy running water. To prevent rust, wipe down the hottop with a light oil coat after drying.
Cleaning gas open burners. At the end of each day, the burner grates need to be removed, cleaned and dried. A wire brush should be used to clean the burner ports. This is the part where the flame exits. To ensure a flame, it is important to clean out any clogs in the burner. Also, the flame should be steady and blue. 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. This mixture can be adjusted by consulting the owner’s manual.
Monitor Flame and Electric Elements to Ensure Proper Heating
Verify the flame on commercial gas ranges. After cleaning out the range, turn each burner on one by one and inspect the flame. You should see a steady, blue flame.
Turn off the burner if it is causing a jumpy flame. Then adjust the screw to close 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.
Open the shutter slightly if the flame is too yellowed or white to ensure adequate 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.