Commercial ranges typically involve a range top and base, but sizes, features and configurations vary widely.


Maintaining Electric and Gas Ranges

From food preparation to cooking, most ranges operate the entire day as the application for this equipment spans multiple dayparts.

For this reason, consistent cleaning and maintenance schedules are essential. While daily and monthly cleaning should be performed by trained employees, professional service agents should handle quarterly and yearly maintenance. When properly cared for, these units can last as long as 10 years or more.

Neglect represents the biggest issue with ranges, and it’s important to note that units not regularly and properly cleaned have severely compromised service lives and can become fire hazards. Never hose down a range as water can damage electronics and corrode non stainless-steel materials.

Daily basic maintenance involves cleaning all surfaces; removing and thoroughly cleaning the grates and burners; thoroughly cleaning the burner box; and inspecting pilot systems, control systems and burners. It is easy to overlook the oven base when it comes to cleaning, yet it needs daily attention. Also, clean refrigerated drawers daily so inside debris does not become a fire hazard.

Range burner heads may need occasional cleaning to unclog port holes as heat buildup can cause control failure. In some units, components are removable to make cleaning easier.

If an oven has a convection fan, unplug the range before checking the interior fan for debris. If something such as a piece of foil gets pulled into the fan, it can reduce airflow and affect the cooking process.

Monthly cleaning should include removing the oven base plate and clearing lint and grease that may block the air intake ports. Each month, carefully pull ranges with convection ovens away from the wall to remove debris from behind the units.


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