Commercial Stove and Range Repair Services in Medgar Evers 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. To ensure that your appliances are working efficiently, it is important to maintain them regularly.
Here are some problems that can be associated with Commercial Ovens and Stoves.
- Range is not baking.
- The electric range won’t turn on
- Oven or Range has no heat when baking.
- Cooktop elements don’t heat.
The appliance timer is not advancing
- The appliance does not heat up when broiling.
- Oven temperature is too high.
- The appliance control boards doesn’t program.
We can assist you whether your oven or stove is broken or in need of routine maintenance. 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 is passionate about providing excellent restaurant appliance repair & maintenance. 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 can help you with your stove range and refrigerator problems. We are experts in commercial refrigeration units, including walkin or reach-in coolers, freezers, as well as restaurant refrigerators, icemakers, stoves, and oven appliance repairs. We offer preventative maintenance services to make sure your appliances run safely and efficiently.
Schedule your next appointment with one of our technicians today.
Cleaning Tips For Range Tops
Commercial ranges come in many different top styles. To maintain their cooking efficiency, each top needs to be cleaned differently.
Cleaning a French cover. Spot clean the French top throughout the day to remove any spillages and ensure heat transfer. Wipe the French top clean with warm soapy waters at the end. This will give it a deeper clean and increase its durability.
Cleaning the griddle top. After each day, clean the top of the griddle with a grill brick. Once a week, degrease it. Re-season the grddle as necessary.
Cleaning up a hot-top. While the cooking surface is still slightly warm, wipe it down with a coarse cloth (like burlap), and scrape off any burnt-on food. If excessively dirty, the hot top should be removed and washed in a sink of warm, soapy water. To prevent rust, wipe down the hottop with a light oil coat after drying.
Cleaning gas open burners. Burner grates must be removed at the end each day. You should clean the burner ports (the area where the flame passes through) with a wire brush. To ensure a good flame, any blocked holes should be cleaned out and the burner removed. The flame should also be blue and steady. If it becomes jumpy, yellowish, or white, the gas/air mixture could be wrong. For more information, refer to the owner’s guide.
To Ensure Proper Heating, Monitor Flame And Electric Elements
On commercial gas ranges, check the flame. 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 is jumpy, turn off the burner, and adjust the screw that secures the flame shutter. Recheck it and make any adjustments if necessary.
Plan a schedule that includes cleaning, calibrating, and checking the temperature of commercial ovens.
To ensure that the flame does not turn yellow or white, you can open the shutter a little to allow air to flow.
Once you have the flame where you want it, tighten the screw around the shutter.
If the pilot is not lit up, the port is blocked. The port should be cleaned and unplugged.