Commercial Stove and Range Repair Services in Seagate – 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. This calls for routine care and maintenance of your appliances to make sure that they’re functioning efficiently.
These are common problems with Commercial Ovens and Stoves.
- The range isn’t baking.
- The electric range won’t turn on
- Oven or Range does not heat during baking.
- The elements on the cooktop won’t heat.
The appliance timer is not advancing
- The appliance doesn’t heat when broiling.
- Oven is too hot.
- The appliance control board can’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 Seagate 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.
The SimpliCool Refrigeration Repair team can help you with your stove range and refrigerator problems. Our team is experts in commercial refrigeration units such as walk-in and reach in coolers, freezers, restaurant refrigerators, stoves, oven appliance repair, and ice makers. We also provide preventative maintenance services to ensure your appliances are always running safely and efficiently.
Make an appointment to see one of our technicians right away.
Cleaning Tips for Range-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-style top. Spot clean during the day to wipe any spills and maintain heat transmission. At the end of the day, wipe the French top down with warm soapy water for a more thorough cleaning and to increase its longevity.
Clean a griddle’s top. After each day, clean the top of the griddle with a grill brick. Once a week, degrease it. As needed, you can also re-season your griddle.
Cleaning up 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 the top becomes too dirty, it should be removed and washed in warm soapy water. 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. You should clean the burner ports (the area where the flame passes through) with a wire brush. 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 it is jumpy, yellow or white, a port may be clogged or the gas-to-air mixture is wrong. This mixture can be adjusted by consulting the owner’s manual.
To Ensure Proper Heating, Monitor Flame And Electric Elements
On commercial gas ranges, check the flame. After cleaning out the range, turn each burner on one by one and inspect the flame. What you should see is steady blue flame.
Turn off the burner if the flame seems jumpy. Adjust the screw that holds the flame shutter. Check it again, and make any tweaks necessary.
Schedule cleaning and calibration of commercial ovens, testing commercial refrigerator temperatures, descaling dish machine, and other maintenance tasks.
If the flame is to yellow or white, open the shutter just a tiny bit to ensure proper air flow.
Once you get the flame exactly where you want, tighten your shutter.
The port may be clogged if the pilot stops lighting up. It should be cleaned out with the range unplugged.