Commercial Stove and Range Repair Services in Navy Yard – 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. Regular maintenance and care is necessary to keep your appliances running smoothly.
Here are some problems that can be associated with Commercial Ovens and Stoves.
- The range is not baking.
- The electric range does not start
- Baking is not possible in the oven or range.
- Cooktop elements don’t heat.
The appliance timer is not moving
- Broiling is not possible because the appliance isn’t heating.
- Oven is too warm.
- The appliance control panel doesn’t program.
We are available for routine maintenance and complex repair of your oven, stove, range, or other appliance. 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 Navy Yard is committed to serving the community with high-quality, restaurant appliance repair & management. 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 team at SimpliCool Refrigeration Repair is here to help, no matter if your stove range breaks or your refrigerator doesn’t work when it’s needed most. We are experts on commercial refrigeration units. Preventative maintenance is also available to keep your appliances running smoothly and safely.
Schedule your next appointment with one of our technicians today.
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 cover. Spot clean the French top throughout the day to remove any spillages and ensure heat transfer. For a deeper cleaning and longer lasting results, wash the French top with warm soapy water at the end of each day.
Cleaning a top griddle. Clean the griddle surface with a grill brick at the end of each working day. As needed, you can also re-season your griddle.
Cleaning a hot stove 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. The hot top should be taken off if it is too dirty. To prevent rust, it is recommended that the hot top be cleaned with a light coating of oil.
Cleaning gas open burners. Burner grates must be removed at the end each day. The burner ports, where the flame enters, should also be cleaned using a wire brush. To ensure a proper flame, remove any obstructions from the burner and clean them more thoroughly. 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. For more information, refer to the owner’s guide.
Monitoring the Flame and Electric Elements to Ensure Proper Heating
Check flame on commercial gas ranges. After cleaning the range after each shift, turn on each burner individually 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. Check it again, and make any tweaks necessary.
Make a schedule for cleaning, calibrating commercial ovens, checking commercial refrigerator temperatures, descaling dish machines and any other type of commercial equipment upkeep.
To ensure that the flame does not turn yellow or white, you can open the shutter a little to allow air to flow.
After you place the flame where you desire, tighten it.
If the pilot doesn’t stay lit, then the port is clogged. The port should be cleaned and unplugged.