Commercial Stove and Range Repair Services in Spring Creek Towers – 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. Regular maintenance and care is necessary to keep your appliances running smoothly.
Here are some common problems associated with Commercial Ovens, Stoves and Ranges.
- The 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 doesn’t heat when broiling.
- Oven is too warm.
- The appliance control panel doesn’t program.
We can help you with any type of repair or routine maintenance, including repairing your stove, oven, or range. Our specialty is restoring your appliance to its working condition. We have a deep understanding of all issues associated with stove repair, oven repair, range repair and stove repair.
Expert Restaurant Appliance Repair & Maintenance Spring Creek Towers 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 team at SimpliCool Refrigeration Repair can help you, whether your stove range or refrigerator stops working when you most need it or you are looking for energy standards-compliant solutions. We are experts on commercial refrigeration units. 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
Commercial ranges come in many different top styles. To maintain their cooking efficiency, each top needs to be cleaned differently.
Cleaning a French top. Spot clean throughout the day to wipe up any spills 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 top griddle. 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 hot stove 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, you should wipe the hot top with oil after drying.
Cleaning gas open burners. Each day’s burner grates should be removed, cleaned, dried, and dried. The burner ports, where the flame enters, should also be cleaned using a wire brush. The burner should be taken out if any holes become blocked. Blue and steady flames are also desirable. If it becomes jumpy, yellowish, or white, the gas/air mixture could be wrong. To adjust the mixture, consult the owner’s handbook.
Monitoring Flame and Electric Elements Is Necessary To Ensure Proper Heating
Verify the flame on commercial gas ranges. After cleaning the range at end of shift, turn on each burner and check the flame. You should see a steady, blue flame.
If you notice a jumpy flame, turn off your burner and adjust that screw that locks the flame shutter. Recheck it and make any adjustments if necessary.
Make a schedule for cleaning, calibrating commercial ovens, checking commercial refrigerator temperatures, descaling dish machines and any other type of commercial equipment upkeep.
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.
If the pilot fails to stay lit, the port might be blocked. The range should be unplugged and the port should be cleaned.