Commercial Stove and Range Repair Services in Williamsburg – 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. It is essential to take care of your appliances regularly and maintain their efficiency.
These are the most common issues associated with commercial ovens, stoves and ranges.
- Range is not baking.
- The electric range won’t turn on
- Oven or Range has no heat when baking.
- No heat from the cooktop elements.
The appliance timer has stopped advancing
- The appliance does not heat up when broiling.
- Oven temperature isn’t accurate.
- The appliance control board does not program.
We are available for routine maintenance and complex repair of your oven, stove, range, or other appliance. As we have the expertise to repair ovens, stoves, and ranges, our specialty is to restore them to their normal operating condition.
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 team at SimpliCool Refrigeration Repair is here to help, no matter if your stove range breaks or your refrigerator doesn’t work when it’s needed most. 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 also offer preventative maintenance to ensure that your appliances work safely and efficiently.
Contact us to book your next appointment.
Cleaning Tips for Range-Stove 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 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.
Cleaning the griddle top. Clean the griddle surface with a grill brick at the end of each working day. Re-season the grddle as necessary.
Cleaning up 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. The hot top should be taken off if it is too dirty. To prevent rust, it is recommended that the hot top be cleaned with a light coating of oil.
Cleaning gas open burners. At the end of each day, the burner grates need to be removed, cleaned and dried. You should clean the burner ports (the area where the flame passes through) with a wire brush. To ensure a proper flame, remove any obstructions from the burner and clean them more thoroughly. The flame should also be blue and steady. 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. 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
Check 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.
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.
You can create a schedule for cleaning commercial ovens, calibrating them, checking their temperatures, descaling dish-machines, and any other equipment maintenance.
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 doesn’t stay lit, then the port is clogged. The port should be cleaned and unplugged.