Gas and electrical ranges, ovens and stoves are very easy to operate, but their repairs can often be more complicated, from temperature fixes and surface element repairs to electrical problems and beyond. This calls for routine care and maintenance of your appliances to make sure that they’re functioning efficiently.

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. 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.

Here are some common problems associated with Commercial Ovens, Stoves and Ranges.

• Range is not baking
• The electric range does not start
• Oven or Range has no heat when baking
• Cooktop elements don’t heat
• The appliance timer is not advancing
• The appliance doesn’t heat when broiling
• Oven is too hot
• The appliance control board doesn’t program.

How to avoid all those issues with your Commercial Range, Commercial Oven and Stoves (Daily upkeep is key)

The commercial range is one of the most important equipment in a commercial kitchen. Not much happens without it. It is one of the most used but also the most abused.

During the day, spills happen. Do your best to safely wipe up excess liquids from the range area. At the end of each shift, have your kitchen staff perform a more thorough cleaning process, but implementing some of the procedures below. Before thoroughly cleaning, be sure that the range is off and the top is cool.

Let everything cool down first. Before you begin any cleaning or maintenance procedures, be sure to turn off your commercial range and allow everything to cool down,.

• Clean as you go. Whenever a spill occurs, be sure to wipe it up immediately. This will prevent the food from becoming baked on to the range top. If a spill extinguishes the pilot light on a gas range, you will need to clean the burner heads and pilot orifice before relighting it.
• Clean the grates. Whether your commercial range is gas or electric, the burners can be removed for cleaning. Cast iron grates, common additions to gas ranges, can be cleaned by simply wiping down with a wet cloth. If they are in need of a deeper cleaning, these grates can be soaked in warm soapy water to break down the grease.
• Clean under the grates or burners. When your grates and burners are out for cleaning is a great time to clean under them. If your stove has drip trays, remove them and wipe them down. If they are wiped down daily, they will not be as difficult to clean. These can be soaked in warm soapy water if necessary. For gas ranges, wipe down the area underneath the grates.
• Empty scrap trays. After cooking on a griddle, use a scraper to scrape off excess food products. Be sure to do this throughout the day. Not only will these keep your griddle surface clean, but it will also prevent taste contamination between foods. At the end of the shift, or the end of the day, pour water on your griddle and heat it to 150ºF or 175ºF and wipe down the area with a thick clean cloth.
• Clean the oven interior. If the range comes with an oven base, that oven needs to be cleaned at least once a month; more frequently if there is a spillover. If it is a porcelain enamel interior, use a standard oven cleaner. For metal interiors, use a mild detergent and soft cloth
  

  Range Top Cleaning Tips

There are several different top configurations for commercial ranges, and each top has to be cleaned in a particular manner in order 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. Clean the griddle top after with a grill brick at the end of each day, and degrease the griddle once a week. Also, re-season the griddle as needed.
• Cleaning 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 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. 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. If any of the holes are clogged, the burner should be removed and cleaned more thoroughly to assure a proper flame. The flame should also be blue and steady. If it is jumpy, yellow or white, a port may be clogged or the gas-to-air mixture is wrong. Reference the owner’s manual to adjust this mixture.
• Monitor Flame and Electric Elements to Ensure Proper Heating
• Check 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. What you should see is steady blue flame.
• If the flame is jumpy, turn off the burner, and adjust the screw that secures the flame shutter. Check it again, and make any tweaks necessary.
  Make a schedule for cleaning, calibrating commercial ovens, checking commercial refrigerator temperatures, descaling dish machines and any other type of commercial equipment upkeep.
  If the flame is to yellow or white, open the shutter just a tiny bit to ensure proper air flow. Once you have the flame where you want it, tighten the screw around the shutter.
  If the pilot doesn’t stay lit, then the port is clogged. It should be cleaned out with the range unplugged.

  We Provide Commercial Kitchen Cooking Equipment Services the following Areas.

  Raleigh and Surrounding Areas Providing Kitchen Cooking repair for Raleigh and surrounding areas.

  In Durham County: Durham

  In Orange County: Chapel Hill, Carrboro, Hillsborough

  In Chatham County: Pittsboro

  In Wake County: Apex, Cary, Fuquay Varina, Garner, Holly Springs, Knightsdale, Morrisville, Raleigh, Wake Forest, Wendell, Willow Spring, Zebulon