Commercial Stove and Range Repair Services in Parkville – Restaurant Gas Appliance Repair
Although electric and gas ranges, ovens and stoves may be simple to operate, they can be difficult to repair. Repairs can include repairs to temperature and other surface elements, as well as electrical problems. You need to ensure your appliances work efficiently by taking care of them.
These are common problems with Commercial Ovens and Stoves.
- Range is not baking.
- The electric range does not start
- New_paragraph: Ovens and Ranges do not produce heat during baking..
- Cooktop elements don’t heat.
The appliance timer is not advancing
- The appliance doesn’t heat when broiling.
- Oven temperature is too high.
- The appliance control board doesn’t program.
We are available to help with routine maintenance or more complex repairs, no matter if your oven, stove, or range is not working properly. 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 Parkville 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.
Whether your stove range or refrigerator breaks when you need it most or you’re looking for quality solutions of energy standards, you can count on the SimpliCool Refrigeration Repair’s team. 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 provide preventative maintenance services so that your appliances always run safely and efficiently.
Get in touch with us today to schedule your next appointment.
Range Top Cleaning Tips
Commercial ranges come in many different top styles. To maintain their cooking efficiency, each top needs to be cleaned differently.
Cleaning a French-style top. Spot clean throughout the day to wipe up any spills and maintain heat transfer. The French top should be wiped clean with warm soapy liquid at the end to ensure it lasts longer.
Cleaning the griddle top. Clean the griddle top after with a grill brick at the end of each day, and degrease the griddle once a week. Season the griddle as often as you need.
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 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. After each day, it is important to remove, clean, and dry the burner grates. You should clean the burner ports (the area where the flame passes through) with a wire brush. To ensure a proper flame, remove any obstructions from the burner and clean them more thoroughly. The flame should also be blue 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. For more information, refer to the owner’s guide.
To Ensure Proper Heating, Monitor Flame And Electric Elements
Verify the flame on commercial gas ranges. After cleaning out the range, turn each burner on one by one and inspect the flame. A steady, blue flame is what you should expect.
Turn off the burner if it is causing a jumpy flame. Then adjust the screw to close the flame shutter. You can check it again and make any necessary adjustments.
Schedule cleaning and calibration of commercial ovens, testing commercial refrigerator temperatures, descaling dish machine, and other maintenance tasks.
Open the shutter slightly if the flame is too yellowed or white to ensure adequate airflow.
Once the flame is where you want it to be, tighten the shutter.
The port may be clogged if the pilot stops lighting up. The range should be unplugged and the port should be cleaned.