Commercial Stove and Range Repair Services in Windsor Terrace – 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.
- The range is not baking.
- The electric range doesn’t start
- The oven or range does not heat up when baking.
- The cooktop elements don’t get hot.
The appliance timer has stopped advancing
- The appliance won’t heat while broiling.
- Oven is too warm.
- The appliance control board can’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 Windsor Terrace is committed to serving the community with high-quality, restaurant appliance repair & management. Appliance system repairs can be costly. We make it our priority that you are satisfied with the diagnosis we provide.
The SimpliCool Refrigeration Repair team can help you with your stove range and refrigerator problems. We are experts in commercial refrigeration units, including walkin or reach-in coolers, freezers, as well as restaurant refrigerators, icemakers, stoves, and oven appliance repairs. 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 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 to wipe up any spills and maintain heat transfer. At the end of the day, wipe the French top down with warm soapy water for a more thorough cleaning and to increase its longevity.
Cleaning a griddle top. Use a grill brick to clean the griddle top at the end every day. Then, once a week, remove any grease from the griddle. Re-season the grddle as 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 hot surface becomes excessively filthy, remove it and wash in warm, soapy waters. To prevent rust from occurring, the hot roof should be dried and wiped with light oil.
Cleaning gas open burners. Each day’s burner grates should be removed, cleaned, dried, 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. Blue and steady flames are also desirable. If the flame is bouncy, yellow or white it could indicate that the port is blocked or that something is wrong with the gas-to–air mixture. Reference the owner’s manual to adjust this mixture.
Monitor Electric Elements and Flame to Ensure Proper Heating
The flame of commercial gas ranges must be checked. After cleaning the range after each shift, turn on each burner individually and check the flame. A steady, blue flame is what you should expect.
Turn off the burner if the flame seems jumpy. Adjust the screw that holds the flame shutter. Check it again, and make any tweaks necessary.
Plan a schedule that includes cleaning, calibrating, and checking the temperature of commercial ovens.
Open the shutter slightly if the flame is too yellowed or white to ensure adequate airflow.
Once you have the flame where you want it, tighten the screw around the shutter.
If the pilot does not stay lit, it is likely that the port has become clogged. The port should be cleaned and unplugged.