Commercial Stove and Range Repair Services in Windsor Terrace – Restaurant Gas Appliance Repair
Although gas and electric ranges, ovens, and stoves can be operated easily, repairs can sometimes be more difficult. These repairs may include temperature fixes, surface element repairs, and electrical problems. Regular maintenance and care is necessary to keep your appliances running smoothly.
These are the most common issues associated with commercial ovens, stoves and ranges.
- Range is not baking.
- The electric range does not start
- Baking is not possible in the oven or range.
- No heat from the cooktop elements.
The appliance’s timer is not progressing
- The appliance doesn’t heat when broiling.
- Oven temperature is too high.
- The appliance control board doesn’t program.
We can assist you whether your oven or stove is broken or in need of routine maintenance.
Restoring your faulty appliance to its normal working condition is what we do best, as we understand all the needs and issues related to oven repair, stove repair, and range repair.
Expert Restaurant Appliance Repair & Maintenance at Windsor Terrace 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.
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 offer preventative maintenance services to make sure your appliances run safely and efficiently.
Contact us to book your next appointment.
Cleaning Tips For Range Tops
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 Top. 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.
Clean a griddle’s top. Clean the griddle top after with a grill brick at the end of each day, and degrease the griddle once a week. Re-season the grddle as necessary.
Cleaning a hot stove top. 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 the top becomes too dirty, it should be removed and washed in warm soapy water. To prevent rust, wipe down the hottop with a light oil coat after drying.
Cleaning gas open burners. After each day, it is important to remove, clean, and dry the burner grates. A wire brush should be used to clean the burner ports. This is the part where the flame exits. To ensure a flame, it is important to clean out any clogs in the burner. Blue and steady flames are also desirable. 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.
Monitor Flame and Electric Elements to Ensure Proper Heating
The flame of commercial gas ranges must be checked. After cleaning the range at the end of a shift, turn on each burner one at a time 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. Make any adjustments necessary.
Create a schedule to clean, calibrate, check commercial oven temperatures, descaling dishes machines, and any other maintenance of commercial equipment.
To ensure that the flame does not turn yellow or white, you can open the shutter a little to allow air to flow.
Once you’ve got the flame where it should be, tighten up the shutter.
If the pilot is not lit up, the port is blocked. The range should be unplugged and the port should be cleaned.