Commercial Stove and Range Repair Services in Mill Basin – Restaurant Gas Appliance Repair
Gas and electrical ranges, ovens and stoves are very easy to operate, but their repairs can often be more complicated, from temperature fixes and surface element repairs to electrical problems and beyond. It is essential to take care of your appliances regularly and maintain their efficiency.
Here are some common problems associated with Commercial Ovens, Stoves and Ranges.
- Range is not baking.
- The electric range is not able to start
- Baking is not possible in the oven or range.
- No heat from the cooktop elements.
The appliance timer isn’t advancing
- The appliance does not heat up when broiling.
- Oven is too warm.
- 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. 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 in Mill Basin is dedicated to providing high-quality restaurant appliance repairs & maintenance. An appliance system repair can be costly. Our priority is to make sure you get the best possible diagnosis.
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. Wipe the French top clean with warm soapy waters at the end. This will give it a deeper clean and increase its durability.
Clean a griddle’s top. Clean the griddle surface with a grill brick at the end of each working day. You can also reseason the griddle if 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 the hot surface becomes excessively filthy, remove it and wash in warm, soapy waters. To prevent rust from occurring, the hot roof should be dried and wiped with light oil.
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. If any of the holes are clogged, the burner should be removed and cleaned more thoroughly to assure a proper flame. The flame should be bright 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. For more information, refer to the owner’s guide.
Monitor Flame and Electric Elements to Ensure Proper Heating
On commercial gas ranges, check the flame. After cleaning the range at the end of a shift, turn on each burner one at a time and check the flame. A steady, blue flame is what you should expect.
If the flame becomes jumpy, switch off the burner and adjust the bolt that locks the flame shutter. It is worth checking again.
Create a schedule to clean, calibrate, check commercial oven temperatures, descaling dishes machines, and any other maintenance of commercial equipment.
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 get the flame exactly where you want, tighten your shutter.
If the pilot fails to stay lit, the port might be blocked. It should always be unplugged.