Commercial Stove and Range Repair Services in Midwood – 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. 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 is not baking.
- The electric range doesn’t start
- New_paragraph: Ovens and Ranges do not produce heat during baking..
- The cooktop elements don’t get hot.
The appliance timer isn’t advancing
- The appliance doesn’t heat when broiling.
- Oven is too hot.
- The appliance control board can’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.
Restoring your faulty appliance to its normal working condition is what we do best, as we understand all the needs and issues related to oven repair, stove repair, and range repair. Expert Restaurant Appliance Repair & Maintenance Midwood is committed to serving the community with high-quality, restaurant appliance repair & management. An appliance system repair can be costly. Our priority is to make sure you get the best possible diagnosis.
The SimpliCool Refrigeration Repair team can help you with your stove range and refrigerator problems. We are experts on 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.
Range Top Cleaning Tips
There are several top configurations available for commercial ranges. Each top should be cleaned in a different way to ensure its cooking efficiency.
Cleaning a French-style top. Spot clean during the day to wipe any spills and maintain heat transmission. To give it a thorough clean and prolong its life, rinse the French top with warm soapy hot water.
Cleaning a top griddle. Clean the griddle top after with a grill brick at the end of each day, and degrease the griddle once a week. Also, re-season the griddle as needed.
Clean a hot top. The cooking surface should be slightly warm. Use a coarse cloth, such as burlap, to wipe it clean and remove any food residue. If the top becomes too dirty, it should be removed and washed in warm soapy water. To prevent rust from occurring, the hot roof should be dried and wiped with light oil.
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 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. Reference the owner’s manual to adjust this mixture.
Monitoring the Flame and Electric Elements to Ensure Proper Heating
Verify the flame on commercial gas ranges. After cleaning the range at the end of a shift, turn on each burner one at a time and check 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.
After you place the flame where you desire, tighten it.
The port may be clogged if the pilot stops lighting up. It should be cleaned out with the range unplugged.