Commercial Stove and Range Repair Services in Paerdegat – Restaurant Gas Appliance Repair
While gas and electrical ranges and ovens, stoves, and ovens are easy to use, their repairs can often be more complex. This includes repairs for temperature fixes, electrical problems, and repairs for surface elements. You need to ensure your appliances work efficiently by taking care of them.
Here are some common issues with Commercial Ovens and Stoves.
- Range is not baking.
- The electric range does not start
- Oven or Range does not heat during baking.
- No heat from the cooktop elements.
The appliance timer isn’t advancing
- The appliance doesn’t heat when broiling.
- 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. Because we are familiar with all aspects of oven repair, stove repair and range repair, we can restore your appliance to its original working condition.
Expert Restaurant Appliance Repair & Maintenance in Paerdegat is dedicated to providing high-quality restaurant appliance repairs & maintenance. Appliance system repairs can be costly. We make it our priority that you are satisfied with the diagnosis we provide.
The SimpliCool Refrigeration Repair team can help you with your stove range and refrigerator problems. We are experts in commercial refrigeration units, including walkin or reach-in coolers, freezers, as well as restaurant refrigerators, icemakers, stoves, and oven appliance repairs. Preventative maintenance is also available to keep your appliances running smoothly and safely.
Book your next appointment today with one of our technicians.
Cleaning Tips for Cleaning Range Tops
There are many top options for commercial ranges. Each top must be cleaned in a specific way to preserve its cooking efficiency.
Cleaning a French cover. Spot cleaning is important throughout the day to clean up any spillages and preserve heat transfer. The French top should be wiped clean with warm soapy liquid at the end to ensure it lasts longer.
Clean a griddle’s top. Use a grill brick to clean the griddle top at the end every day. Then, once a week, remove any grease from the griddle. Also, re-season the griddle as needed.
Cleaning up a hot-top. You can clean a hottop while it’s still warm. If excessively dirty, the hot top should be removed and washed in a sink of warm, soapy water. To prevent rust, you should wipe the hot top with oil after drying.
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. The burner should be taken out if any holes become blocked. The flame should also be blue and steady. If it becomes jumpy, yellowish, or white, the gas/air mixture could be wrong. Refer to the manual of the owner for instructions on how to adjust this mixture.
Monitoring Flame and Electric Elements Is Necessary To Ensure Proper Heating
Commercial gas ranges should be checked for flame. After cleaning the range at end of shift, turn on each burner and check the flame. You should see a steady blue flame.
If you notice a jumpy flame, turn off your burner and adjust that screw that locks the flame shutter. Make any adjustments 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.
The port may be clogged if the pilot stops lighting up. It should be cleaned out with the range unplugged.