Commercial Stove and Range Repair Services in Sheepshead Bay – 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. Regular maintenance and care is necessary to keep your appliances running smoothly.
Here are some common issues with Commercial Ovens and Stoves.
- Range is not baking.
- The electric range doesn’t start
- Oven or Range has no heat when baking.
- The elements on the cooktop won’t heat.
The appliance’s timer is not progressing
- Broiling is not possible because the appliance isn’t heating.
- Oven is too warm.
- The appliance control board doesn’t program.
We can assist you whether your oven or stove is broken or in need of routine maintenance. 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 at Sheepshead Bay We are passionate about providing quality restaurant appliance repair & service. It can be very expensive to repair an appliance system. Therefore, we will make sure that any diagnosis is in your best interests.
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 are experts on commercial refrigeration units. We offer preventative maintenance services to make sure your appliances run safely and efficiently.
Make an appointment to see one of our technicians right away.
Cleaning Tips for Stove 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 Top. Spot clean throughout the day in order to wipe up spillages and maintain heat transfer. Wipe the French top clean with warm soapy waters at the end. This will give it a deeper clean and increase its durability.
Cleaning a grild top. Clean the griddle surface with a grill brick at the end of each working day. As needed, you can also re-season your griddle.
Cleaning a hottop. While the cooking surface is still slightly warm, wipe it down with a coarse cloth (like burlap), and scrape off any burnt-on food. 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. At the end of each day, the burner grates need to be removed, cleaned and dried. Use a wire brush to clean out the burner ports. To ensure a flame, it is important to clean out any clogs in the burner. The flame should also be blue and steady. The port could be blocked or the gas-to air mixture may not be working properly if it’s jumpy, yellow, or white. For more information, refer to the owner’s guide.
Monitoring Flame and Electric Elements Is Necessary To Ensure Proper Heating
Verify the flame on commercial gas ranges. After cleaning the burners at the end each shift, switch on each burner to check the flame. What you should see is steady blue flame.
If you notice a jumpy flame, turn off your burner and adjust that screw that locks the flame shutter. It is worth checking again.
You can create a schedule for cleaning commercial ovens, calibrating them, checking their temperatures, descaling dish-machines, and any other equipment maintenance.
Open the shutter slightly if the flame is too yellowed or white to ensure adequate airflow.
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 always be unplugged.