Commercial Stove and Range Repair Services in Tompkins 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. It is essential to take care of your appliances regularly and maintain their efficiency.
Here are some problems that can be associated with Commercial Ovens and Stoves.
- Range is not baking.
- The electric range won’t turn on
- The oven or range does not heat up when baking.
- The cooktop elements don’t get hot.
The appliance timer is not moving
- Broiling is not possible because the appliance isn’t heating.
- Oven is too hot.
- The appliance control boards 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 Tompkins Houses 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 can help you with your stove range and refrigerator problems. We are specialists in commercial refrigeration units. We provide preventative maintenance services so that your appliances always run safely and efficiently.
Book your next appointment today with one of our technicians.
Cleaning Tips for Range-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 cover. 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.
Cleaning up a hot-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 from occurring, the hot roof should be dried and wiped with light oil.
Cleaning gas open burners. At the end of each day, the burner grates need to be removed, cleaned and dried. Also, the burner ports (the part the flame comes through) should be cleaned with 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. Refer to the manual of the owner for instructions on how to adjust this mixture.
Monitoring Flame and Electric Elements Is Necessary To Ensure Proper Heating
Verify the flame on commercial gas ranges. After cleaning the range at the end of a shift, turn on each burner one at a time and check the flame. The flame should be steady and blue.
If the flame is jumpy, turn off the burner, and adjust the screw that secures 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’ve got the flame where it should be, tighten up the shutter.
If the pilot does not stay lit, it is likely that the port has become clogged. It should be cleaned out with the range unplugged.