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.
Here are some common problems associated with Commercial Ovens, Stoves and Ranges.
- The range isn’t baking.
- The electric range doesn’t start
- Baking is not possible in the oven or range.
- The cooktop elements don’t get hot.
The appliance’s timer is not progressing
- The appliance does not heat up when broiling.
- Oven is too warm.
- The appliance control board doesn’t program.
Whether your oven, stove or range is out of commission or needs a checkup, be it a routine maintenance to complicated repair, we are here for you. 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 Windsor Terrace is committed to serving the community with high-quality, restaurant appliance repair & management. 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 can help you, whether your stove range or refrigerator stops working when you most need it or you are looking for energy standards-compliant solutions. 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 provide preventative maintenance services to ensure your appliances are always running safely and efficiently.
Get in touch with us today to schedule your next appointment.
Cleaning Tips for Cleaning Range Tops
There are many top options for commercial ranges. Each top must be cleaned in a specific way to preserve its cooking efficiency.
Cleaning a French cover. Spot clean throughout the day in order to wipe up spillages 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.
Clean a griddle’s top. Clean the griddle surface with a grill brick at the end of each working day. You can also reseason the griddle if necessary.
Cleaning up a hot-top. The cooking surface should be slightly warm. Use a coarse cloth, such as burlap, to wipe it clean and remove any food residue. If excessively dirty, the hot top should be removed and washed in a sink of warm, soapy water. 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. The burner should be taken out if any holes become blocked. Blue and steady flames are also desirable. If it is jumpy, yellow or white, a port may be clogged or the gas-to-air mixture is wrong. This mixture can be adjusted by consulting the owner’s manual.
Monitor Flame and Electric Elements 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. The flame should be steady and blue.
If you notice a jumpy flame, turn off your burner and adjust that screw that locks the flame shutter. Make any adjustments necessary.
Schedule cleaning and calibration of commercial ovens, testing commercial refrigerator temperatures, descaling dish machine, and other maintenance tasks.
If the flame is to yellow or white, open the shutter just a tiny bit to ensure proper air flow.
Once you get the flame exactly where you want, tighten your shutter.
If the pilot fails to stay lit, the port might be blocked. It should always be unplugged.