Commercial Stove and Range Repair Services in Gerritsen – 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. To ensure that your appliances are working efficiently, it is important to maintain them regularly.
These are the most common issues associated with commercial ovens, stoves and ranges.
- Range isn’t baking.
- The electric range does not start
- Oven or Range does not heat during baking.
- The cooktop elements don’t get hot.
The appliance timer is not advancing
- The appliance doesn’t heat when broiling.
- Oven temperature is too high.
- The appliance control panel doesn’t program.
We can assist you whether your oven or stove is broken or in need of routine maintenance. 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 at Gerritsen We are passionate about providing quality restaurant appliance repair & service. It can be very expensive to repair an appliance system. Therefore, we will make sure that any diagnosis is in your best interests.
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’re experts in commercial refrigeration units like walkin or reach in coolers, freezers, and restaurant refrigerators, ice makers, stoves and oven appliance repair. We offer preventative maintenance services to make sure your appliances run safely and efficiently.
Contact us to book your next appointment.
Cleaning Tips for Stove Tops
Commercial ranges come in many different top styles. To maintain their cooking efficiency, each top needs to be cleaned differently.
Cleaning a French top. Spot clean throughout the day in order to wipe up spillages 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.
Cleaning a grild top. Clean the griddle surface with a grill brick at the end of each working day. Also, re-season the griddle as needed.
Clean a hot top. 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 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. Each day’s burner grates should be removed, cleaned, dried, and dried. Use a wire brush to clean out the burner ports. 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. 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. To adjust the mixture, consult the owner’s handbook.
Monitoring Flame and Electric Elements Is Necessary To Ensure Proper Heating
The flame of commercial gas ranges must be checked. After cleaning the range after each shift, turn on each burner individually and check the flame. The flame should be steady and blue.
Turn off the burner if it is causing a jumpy flame. Then adjust the screw to close the flame shutter. Make any adjustments necessary.
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 have the flame where you want it, tighten the screw around the shutter.
If the pilot is not lit up, the port is blocked. It should always be unplugged.