Commercial Stove and Range Repair Services in Prospect Heights – 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. It is essential to take care of your appliances regularly and maintain their efficiency.
Here are some common issues with Commercial Ovens and Stoves.
- The range is not baking.
- The electric range is not able to start
- Oven or Range does not heat during baking.
- The elements on the cooktop won’t heat.
The appliance timer is not advancing
- The appliance does not heat up when broiling.
- Oven is too hot.
- The appliance control board can’t program.
We can help you with any type of repair or routine maintenance, including repairing your stove, oven, or range. 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 Prospect Heights is committed to serving the community with high-quality, restaurant appliance repair & management. Appliance system repairs can be costly. We make it our priority that you are satisfied with the diagnosis we provide.
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 specialists in commercial refrigeration units. We also offer preventative maintenance to ensure that your appliances work safely and efficiently.
Get in touch with us today to schedule your next appointment.
Range Top Cleaning Tips
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 cover. Spot clean throughout the day in order to wipe up spillages and maintain 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. Also, re-season the griddle as needed.
Cleaning a hot top. The cooking surface should be slightly warm. Use a coarse cloth, such as burlap, to wipe it clean and remove any food residue. If excessively dirty, the hot top should be removed and washed in a sink of warm, soapy water. To prevent rust, it is recommended that the hot top be cleaned with a light coating of 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. Blue and steady flames are also desirable. 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 the Flame and Electric Elements to Ensure Proper Heating
On commercial gas ranges, check the flame. After cleaning out the range, turn each burner on one by one and inspect the flame. You should see a steady, blue flame.
If the flame becomes jumpy, switch off the burner and adjust the bolt that locks the flame shutter. Make any adjustments necessary.
Plan a schedule that includes cleaning, calibrating, and checking the temperature of commercial ovens.
Open the shutter slightly if the flame is too yellowed or white to ensure adequate airflow.
After you place the flame where you desire, tighten it.
If the pilot does not stay lit, it is likely that the port has become clogged. It should be cleaned with the range unplugged.