23 Apr 2011, 17:01

Don't neglect your range and saute burners. Restaurant equipment CAN'T miss out on regular proper cleaning and maintenance; if so you'll end severely jeopardizing the life expectancy as well as it becoming a fire hazard. When properly cared for, we have customers that tell us their ranges have lasted as long as 20 years or more. In fact, one of our customers still has a Montague range stamp dated from 1945.


Basic daily/weekly maintenance for ranges and saute burners requires:

Removing and thoroughly cleaning the grates (degrease them and run them through the dish machine and burners (one way is to flip the burners on top of the other burner heads to burn them off)

Cleaning the oven and saute burner box areas. (These get dusty, linty and greasy)

Wire brushing pilot assemblies, clearing orifice holes burners.

Cleaning all surfaces

DO NOT LEAVE ANY OF THESE COMPONENTS WET

- this causes rust and will degrade over time.

The oven base, well-known for not being cleaned regularly, this is required on a weekly basis. In addition, drip trays, doors and kick panels need to be cleaned weekly, or the build up of dust, lint and grease inside can become a fire hazard.

Warm water, mild soapy solution and decent scrubbing as outlined above of the day will go a long way to keep these components clean. Harsh chemicals should not be used to clean the equipment.

It is important restaurant equipment should never be hosed down. Water can damage the controls, cause gas leaks, cause short circuits and corrode the metal including some stainless steel materials.


Some common restaurant equipment repair parts for maintenance are located here:

Saute Burner Heads

Pilot Valves

Pilot Tubes

Burner Valves

Saute Burner Valve Knobs

Burner Grates

Oven Thermocouples

Oven Pilot Burners