Running a food business is no small feat. Be it flipping pancakes at a busy breakfast diner, crafting mouth-watering pastries at a bakery, or running a fine dining restaurant, your commercial range is the beating heart of your kitchen. It’s where most of the magic happens: searing, sautéing, boiling, baking-you name it, it handles everything. But let’s be honest, how often do we stop to think about how to take care of this essential workhorse? Whether you’re running a busy restaurant in Toronto, a cozy cafe in Halifax, or a high-volume bakery in Vancouver, keeping it in excellent condition is essential. Proper commercial range maintenance not only ensures consistent performance but also extends the life of one of your most important kitchen investments.

At Canada Food Equipment, we realize quite well that your commercial range is more than just another appliance, but an investment in your business. For over 30 years now, we have worked together with restaurants, cafes, and bars across Canada- from Toronto to Vancouver-keeping kitchens running like clockwork. If you want your range to work as hard as you do, here are some practical tips from this guide that will go a long way in maintaining your commercial range and also extending its useful life.

Why Commercial Range Maintenance Matters

Think of the commercial range as a chef’s favorite knife. It needs care to perform at its best and survive for years. Without regular commercial range maintenance, with time there can be several problems such as uneven cooking, breakdowns during service, or even costly replacement. And let’s be honest, it gets busy in the kitchen, and that is simply a recipe for unhappy customers.

These 10 tips can help you save money and stress by keeping your kitchen running day in and day out.

10 Detailed Tips to Keep Your Commercial Range in Great Shape

1. Daily Cleaning: The Foundation of Commercial Range Maintenance

Let’s start with the obvious: daily cleaning. After a long day of service, the last thing anyone wants to do is scrub the range. However, not cleaning it will certainly cause grease buildups, clogged burners, and very uneven cooking. A clean range doesn’t just look better; it performs better and lasts longer, too.

Here’s How to Do It:

• Take the burner grates off and wipe away the grease with a soft cloth.
• Clean out any food particles trapped in burner ports using a stiff brush or toothpick.
• Use a high-quality degreaser (we recommend Rubbermaid products) for stubborn spots.
• Empty and clean drip trays at the end of every shift.

Pro Tip: Make cleaning a team effort and assign tasks to specific staff members to keep things consistent.

2. Inspect Burners Weekly

Your burners are the MVPs of your range. If they’re not working right, your whole kitchen slows down. Yellow flames or uneven heat distribution can mean blocked ports or improper gas flow.

What to Do:

• Check burners for blockages and clean them weekly with a stiff brush.
• If flames are uneven or yellow, adjust the air-to-gas ratio.

Pro Tip: Keep replacement burners in stock to avoid disruptions during busy service periods. You can get high-quality parts at our restaurant supply store.

3. Test Gas Connections Monthly

Gas-powered ranges are phenomenally efficient, but they do call for extra attention to ensure safety. A loose connection or even a minor leak can result in serious problems.

Steps to Test for Leaks:

1. Mix soapy water in a spray bottle.
2. Spray the solution onto the gas connections.
3. Turn the gas on and look for bubbles. If you see bubbles, you have a leak.

Pro Tip: If you think you have a problem, don’t try to fix it yourself. Call a licensed technician. Need help? We can connect you with trusted pros.

4. Use the Right Cookware

Did you know that the type of cookware used can actually impact how well your range performs? Using cookware that is warped or too large will put additional stress on the burners, encouraging hotspots.

Our Recommendations:

• Buy flat-bottomed, commercial-grade cookware from Cambro and Winco.
• Avoid dragging heavy pots across the surface, which can scratch it.

Pro Tip: Regularly check your cookware for damage and replace worn-out pieces immediately.

5. Do Not Overcrowd Your Range

It may be very tempting to push your range to its limits during any busy period, but that will eventually lead to burners being broken and food cooked unevenly. Follow the capacity guidelines as stated by the manufacturer to help keep things running with ease.

Busy Kitchen Tips:

• Consider supplemental equipment such as commercial countertop ranges during very busy periods.
• Space out the cooking load to eliminate putting too much pressure on one range.

Pro Tip: If your current range can’t keep up with your kitchen output, it might be time to upgrade. We offer flexible restaurant equipment financing options that can help you build out without blowing out your budget.

6. Replace Worn Parts Immediately

Knobs, thermostats, and igniters see heavy action each day. If those components aren’t operating correctly, your range performance suffers.

What to Watch For:

• Loose knobs or non-responsive igniters.
• A thermostat that doesn’t maintain appropriate temperatures.
• Worn or cracked oven door seals.

Pro Tip: We stock replacement parts for all major brands, so you’re never waiting long for repairs.

7. Deep Cleaning: The Key to Advanced Commercial Range Maintenance

Great, it’s good to clean daily, but the weekly deep clean is what’s going to get all that grease and grime built up over some time. This helps avoid blockages, improves performance, and will keep your range looking new.

How to Deep Clean:

1. Remove grates, burners, and drip trays.
2. Soak removable parts in warm, soapy water.
3. Scrub the oven interior and exterior with a safe cleaner.

Pro Tip: If at all possible, try to schedule deep cleans during downtime so that it doesn’t interrupt service.

8. Schedule Annual Professional Inspections

Even the best-kept equipment needs a check-up. Professional technicians will find potential issues you may be overlooking, saving your range from inefficiency and breakdown.

Why It Matters:

• Technicians will be able to calibrate thermostats, check gas lines, and inspect burners.
• This will help in preventing costly repairs.

Pro Tip: Make this part of your yearly routine. A little preventive care goes a long way.

9. Train Your Staff on Commercial Range Maintenance Best Practices

A well-trained team is your first line of defense against equipment damage. Teaching staff how to properly use and clean the range can significantly reduce wear and tear.

What to Cover in Training:

• Proper cleaning techniques.
• Identifying and reporting potential issues.
• Avoiding the common mistakes of overloading or using improper cookware.

Pro Tip: Having regular training refreshers lets new and seasoned staff be on the same page.

10. Upgrade When Necessary: The Final Step in Commercial Range Maintenance

No matter how well you maintain your range, there does come a time when repairs are no longer cost-effective. Frequent breakdowns, poor performance, or outdated technology are all signs it is time for a new one.

At Canada Food Equipment, we have commercial ranges available for every kitchen. From refurbished products to brand-new ones, we have what you need.

Pro Tip: Save money without sacrificing quality with our used kitchen equipment deals.

Maintenance Tasks Quick Reference Table

Upgrade Your Commercial Range with Canada Food Equipment

For over 30 years, we’ve been helping businesses across Canada succeed by providing high-quality commercial kitchen equipment and expert support. From our 150,000 sqft showroom in Toronto to our nationwide delivery, we’re committed to meeting your kitchen’s every need.

What Sets Us Apart:

• The largest selection of new and used food equipment in Canada.
• Competitive prices and flexible financing options.
• Recognized Brands: Vulcan, Omcan, Hobart
• Unmatched customer service, from Halifax to Vancouver.

Your Commercial Range Deserves the Best

Your commercial range is more than just a piece of equipment; it’s the backbone of your kitchen. With these 10 tips, you can protect your investment, reduce downtime, and ensure your kitchen operates efficiently for years to come.

Looking to Upgrade or want expert advice? Call us now, or drop by our showroom in Toronto. With Canada Food Equipment, the success of your business is a recipe for success-one kitchen at a time.