Commercial Stove and Range Repair Services in Sumner Houses – Restaurant Gas Appliance Repair
The operation of gas and electric stoves, ovens, ranges, and ovens is very simple. However, the repairs can be quite complicated. They may need to be repaired for everything from surface repairs and temperature fixes to electrical problems. To ensure that your appliances are working efficiently, it is important to maintain them regularly.
These are common problems with Commercial Ovens and Stoves.
- Range isn’t baking.
- The electric range doesn’t start
- New_paragraph: Ovens and Ranges do not produce heat during baking..
- No heat from the cooktop elements.
The appliance timer is not advancing
- The appliance won’t heat while broiling.
- Oven temperature is too high.
- The appliance control board can’t program.
We are available to help with routine maintenance or more complex repairs, no matter if your oven, stove, or range is not working properly. 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 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 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 provide preventative maintenance services so that your appliances always run safely and efficiently.
Contact us to book your next appointment.
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.
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. You can also reseason the griddle if necessary.
Clean a hot 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 the hot surface becomes excessively filthy, remove it and wash in warm, soapy waters. After drying, the hot top should be wiped down with a light coat of oil to prevent rust.
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. To ensure a good flame, any blocked holes should be cleaned out and the burner removed. The flame must also be blue and steady. 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
On commercial gas ranges, check the flame. After cleaning the range at end of shift, turn on each burner and 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.
Schedule cleaning and calibration of commercial ovens, testing commercial refrigerator temperatures, descaling dish machine, and other maintenance tasks.
Open the shutter slightly if the flame is too yellowed or white to ensure adequate airflow.
Once you’ve got the flame where it should be, tighten up 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.