Commercial Oven Repairs

We repair all commercial ovens & ranges with natural gas, LPG and electric and we carry parts in van stock for many manufactures including:

Lincat
Falcon
Blue Seal
Imperial
Moorwood Vulcan
Burco
Thor
Buffalo
Parry
Fagor
Electrolux
Alto Shaam Cook & Hold

Reduce repair costs with planned preventative maintenance

Our maintenance schedule Gas & LPG
Dismantle and grease taps, clean burners and venturis, check and adjust gas pressure as necessary, check and adjust gas burner pressures, check condition of thermocouples, check calibration of thermostats, check condition of door seals and carry out soundness tests as necessary.

Our maintenance schedule Electric
Check operation of control panel switches and elements, visual check of internal wiring and connectors, carry out earth continuity and insulation resistance tests. Check condition of door seals and carry out soundness tests as necessary

Energy Saving Tips Gas & LPG
Do not turn up the flame too high. A good rule of thumb is if the flame can be seen anywhere up the side of the pot, it is too high. Match the pan size to the burner. Using a 6" pan on an 8" burner will waste over 40% of the heat produced by the burner. Invest in sturdy flat bottomed cookware. The ideal pan has a slightly concave bottom so when it heats up, the metal expands and the bottom flattens out. When boiling water you could use 50% more energy on a cheap, warped-bottom pan compared to a flat-bottom pan. Use high conductivity materials. Some work better than others, copper-bottom pans heat up faster than regular pans. In the oven, glass or ceramic pans are typically better than metal, so you can turn down the temperature about 25°F and cook foods just as quickly. Keeping your range clean, when burners become blackened from heavy use, they can absorb a lot of heat, reducing burner efficiency. If they are clean they will reflect heat more effectively to the cookware. Considerable gains can be made if staff know how to use equipment in an energy efficient way. Operator training will save significant costs on energy bills.

The energy consumption of a burner is strongly influenced by the user’s way of cooking. For example some chefs use 50% more energy than others cooking the same meal just because of their style of cooking.

Switch off equipment when it is not needed. By providing good staff training they should know how long a piece of equipment takes to reach a required temperature.

Check thermostats regularly to ensure efficiency.

Energy Saving Tips Electric
The energy consumption of hobs is strongly influenced by the user’s way of cooking. For example some chefs use 50% more energy than others cooking the same meal just because of their style of cooking.

A convection oven uses fans to force air movement, moving fast hot air past the food cooks food efficiently and quickly and the air circulation eliminates hot spots and cooks food evenly.

Another form of a convection oven is the commercial impingement oven. This type of oven is often used to cook pizzas in restaurants. Impingement ovens have a high flow rate of hot air from both above and below the food. The air flow is directed onto food that usually passes through the oven on a conveyor belt. Match the pan size to the hob. Using a 6" pan on an 8" hob will waste over 40% of the heat produced by the hob. Invest in sturdy flat bottomed cookware. The ideal pan has a slightly concave bottom so when it heats up, the metal expands and the bottom flattens out. When boiling water you could use 50% more energy on a cheap, warped-bottom pan compared to a flat-bottom pan. Use high conductivity materials. Some work better than others, copper-bottom pans heat up faster than regular pans. In the oven, glass or ceramic pans are typically better than metal, so you can turn down the temperature about 25°F and cook foods just as quickly. Keeping your hob clean, when the hob is dirty and becomes blackened from heavy use, they can absorb a lot of heat, reducing burner efficiency. If they are clean they will reflect heat more effectively to the cookware.

Trouble Shooting Gas & LPG
Most of the faults that affect gas ranges involve the supply and ignition of gas in the burners. Regular maintenance will avoid larger, more expensive repairs and keep them in service

If the oven won't heat to the desired temperature or heats unevenly, the problem could be a faulty door gasket. The best way to test for this is to pass your hand around the door, while the oven is turned on. If you can feel heat escaping, the gasket needs replacement

Clogged burners are a common problem with gas ranges because foods spilled on the burners block the gas ports and prevent ignition. Clear the holes with fine wire.

An oven that does not heat or heats unevenly is most likely to be a faulty control, thermostat, or timer

If the oven doesn't heat evenly or doesn't heat at all, the oven thermostat may be faulty

The flame of gas range burners should be steady and slightly rounded, with a light-blue tip. The flame should be quiet and should respond to adjustments made at the control knobs.

Most burner troubles can be quickly solved by adjusting the air shutter mixer plate. If the flame is yellow, it's not receiving enough air. If the flame is high or makes a roaring noise, it's getting too much air.

Trouble Shooting Electric
One of the most common faults that affect electric ranges and ovens involve faulty heating elements. If your oven will not get up to temperature or is heating unevenly it is could be a faulty door gasket. A simple way to identify the problem would be to pass your hand around the edge of the door when the oven is turned on. If you can feel heat escaping the door gasket requires replacing.

When your oven will not heat or heats unevenly, the fault could be with the thermostat or controller.

Another common fault is fuses. If the cooker is receiving power but will not switch on it is most likely to be a fuse fault. Check to see if the fuse has blown or circuit breaker tripped out and test the electrical cord.

To test the oven temperature, place a thermostat in the oven and set the temperature 300°C. After 20 minutes if the result is off by less than °F the control is normal.