Commercial Stove and Range Repair Services in New Utrecht – Restaurant Gas Appliance Repair
The operation of gas and electric stoves, ovens, ranges, and ovens is very simple. However, the repairs can be quite complicated. They may need to be repaired for everything from surface repairs and temperature fixes to electrical problems. This calls for routine care and maintenance of your appliances to make sure that they’re functioning efficiently.
Here are some common issues with Commercial Ovens and Stoves.
- Range is not baking.
- The electric range doesn’t start
- Oven or Range has no heat when baking.
- No heat from the cooktop elements.
The appliance timer has stopped advancing
- The appliance does not heat up when broiling.
- Oven is too warm.
- The appliance control boards doesn’t program.
We can assist you whether your oven or stove is broken or in need of routine maintenance. As we have the expertise to repair ovens, stoves, and ranges, our specialty is to restore them to their normal operating condition.
Expert Restaurant Appliance Repair & Maintenance at New Utrecht We are passionate about providing quality restaurant appliance repair & service. Repairing an appliance can be costly. That is why we are committed to making sure your interests are met.
The SimpliCool Refrigeration Repair team is available to assist you in any way you need. We are experts on commercial refrigeration units. We also provide preventative maintenance services to ensure your appliances are always running safely and efficiently.
Schedule your next appointment with one of our technicians today.
Cleaning Tips For Range Tops
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-style top. Spot clean throughout the day to wipe up any spills and maintain heat transfer. 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. 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 excessively dirty, the hot top should be removed and washed in a sink of warm, soapy water. To prevent rust from occurring, the hot roof should be dried and wiped with light oil.
Cleaning gas open burners. The burner grates must be taken out, cleaned, and dried at the end of 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. Also, the flame should be steady and blue. It should also be steady and not jumpy. To adjust the mixture, consult the owner’s handbook.
Monitor Flame and Electric Elements to Ensure Proper Heating
Check flame on commercial gas ranges. After cleaning out the range, turn each burner on one by one and inspect the flame. What you should see is steady blue flame.
Turn off the burner if it is causing a jumpy flame. Then adjust the screw to close the flame shutter. It is worth checking again.
Plan a schedule that includes cleaning, calibrating, and checking the temperature of commercial ovens.
The shutter can be slightly opened if the flame is too bright or yellow. This will allow for proper airflow.
After you place the flame where you desire, tighten it.
If the pilot doesn’t stay lit, then the port is clogged. The range should be unplugged and the port should be cleaned.