Commercial Stove and Range Repair Services in Rutland Plaza – 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. To ensure that your appliances are working efficiently, it is important to maintain them regularly.
Here are some common issues with Commercial Ovens and Stoves.
- Range is not baking.
- The electric range doesn’t start
- Baking is not possible in the oven or range.
- The elements on the cooktop won’t heat.
The appliance timer isn’t advancing
- The appliance does not heat up when broiling.
- Oven temperature is too high.
- The appliance control boards 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 is passionate about providing excellent restaurant appliance repair & maintenance. Having an appliance system repair can be expensive, so we make it our priority to ensure any diagnoses provided is in your best interest.
The SimpliCool Refrigeration Repair team is available to assist you in any way you need. 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.
Make an appointment to see one of our technicians right away.
Cleaning Tips For Range Tops
There are several top configurations available for commercial ranges. Each top should be cleaned in a different way to ensure its cooking efficiency.
Cleaning a French cover. Spot clean during the day to wipe any spills and maintain heat transmission. For a deeper cleaning and longer lasting results, wash the French top with warm soapy water at the end of each day.
Cleaning a grild 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. You can also reseason the griddle if necessary.
Clean a hot top. Clean a hot top while it is still warm. If excessively dirty, the hot top should be removed and washed in a sink of warm, soapy water. After drying, the hot top should be wiped down with a light coat of oil to prevent rust.
Cleaning gas open burners. At the end of each day, the burner grates need to be removed, cleaned and dried. The burner ports, where the flame enters, should also be cleaned using a wire brush. If any of the holes are clogged, the burner should be removed and cleaned more thoroughly to assure a proper flame. Also, the flame should be steady and blue. 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. This mixture can be adjusted by consulting the owner’s manual.
Monitoring the Flame and Electric Elements to Ensure Proper Heating
On commercial gas ranges, check the flame. After cleaning the range after each shift, turn on each burner individually and check 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. Check it again, and make any tweaks necessary.
You can create a schedule for cleaning commercial ovens, calibrating them, checking their temperatures, descaling dish-machines, and any other equipment maintenance.
To ensure that the flame does not turn yellow or white, you can open the shutter a little to allow air to flow.
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 port should be cleaned and unplugged.