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Appliance Maintenance Tips to Keep Them Running Like New

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Save Money with These Appliance Maintenance Tips

Appliances are the vital organs of your kitchen. Without them, cooking meals at home would be next to impossible. Large items like your refrigerator, stove, dishwasher and the microwave cost a great deal of money. Considering how much you rely on these large pieces of equipment, it’s important to keep them running as efficiently as possible. Performing some routine maintenance will save you thousands of dollars in the years to come. Learn how to make the most of your kitchen appliances with these DIY maintenance tips.

Using Your Refrigerator Wisely

Most people tend to neglect the interior of their refrigerator, but all of those crusty containers of food are forcing your refrigerator to work overtime. It’s time to throw out the Chinese takeout that’s been sitting at the back of your fridge for months on end. Using drawers and shelf space wisely is one of the easiest ways to improve efficiency. Try not to overload your fridge either. The more food you add, the harder your fridge has to work every second of the day. Think of your fridge as a human being. Just like an obese person that’s at risk of heart failure, the cooling system in your fridge won’t last forever. Help your fridge drop a few pounds and clean out the interior regularly.

Keep Power Cords Tidy

The idea of inspecting the power cables on your appliances might sound frightening. The area behind your fridge or the stove probably hasn’t seen the light of day in over a decade. But cords tend to get bogged down by dust, dirt and all kinds of debris, making it that much harder for electricity to go from point A to point B. Take a deep breath and get behind those large-ticket items and start cleaning. Take a moist cloth and run it over the power cord on your refrigerator, microwave, washer and dryer, and the stove.

Lighten the Load for Your Dishwasher

You might be amazed with your dishwasher’s ability to gobble up and dispose of large bits of food, but your dishwasher doesn’t have the same rip-roaring power as your garbage disposal. Those hearty chunks of food will take a toll on your dishwasher overtime. Bits of food will jam the system in all sorts of places, leading to frequent clogs and poor drainage. Do your automatic dishwasher a favor and take a few seconds to rinse off your unwanted food in the sink. Your garbage disposal is much better equipped to take on those large chunks of food.

Address Spills and Messes Immediately

So your frozen pizza spilled some cheese on the oven floor. What’s the big deal? If you don’t clean up all of those splats and stains, your oven, microwave, or toaster oven will reheat those leftover pieces of food every time you need to cook something. For efficiency’s sake, wipe down the interior of your appliances on a regular basis. If you notice bits of sauce, a stray onion, or a clump of cheese sizzling on the oven floor, you might as well clean it up now instead of waiting until it’s black and crusted over.

If you’re having trouble with one of your appliances, contact Absolute Appliances Repair for fast, reliable in-home service today!

AVOIDING UNNECESSARY APPLIANCE REPAIRS

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Keep your refrigerator condenser clean.

The condenser is what keeps your compressor from overheating. Most refrigerators have a fan motor which moves air across the condenser which cools your compressor. Lint and pet hair gets sucked into the condenser. When it builds up and restricts the air flow, your compressor overheats. Compressor replacement is the most expensive repair on a refrigerator. Clean your condenser regularly to help prolong the life of your compressor.

 

Never overload your washing machine.

If you want your washing machine to last, don’t try to get your laundry done so quickly. Heavy loads and off-balanced loads put a strain on the moving parts of your machine and wear them out prematurely. It’s better to do smaller, evenly balanced loads.

 

Keep your dryer and vent line free of lint.

Cleaning the lint screen on your dryer before every load should be a habit but that’s not enough. Lint builds up in your dryer vent line over time. When your vent line starts to get restricted, more lint backs up into your dryer which creates a possible dryer fire. The inside of your dryer and vent line need to be vacuumed out periodically. You can prevent dryer fires with regular cleaning.

 

Rinse the excess food off of your dishes before placing them in the dishwasher.

Even though you may have seen commercials that say you can be lazy and leave the food on your dishes, there are still risks to your appliance. The food has to go somewhere and it commonly gets clogged up in the pump and spray arms, necessitating a call your appliance technician.

 

Avoid using the “self clean” feature on your oven.

The oven reaches such high temperatures during the self-clean cycle that the extreme heat causes parts to fail. A large percentage of oven repair calls occur right after someone has used the self-clean feature. If you just keep your spills wiped up when they happen, you won’t need to use the self-clean feature and risk health issues and repair costs.

Call Absolute Appliance Repair NOW if you have any problems with your appliance!

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(415) 831-1259 San Francisco
(415) 388-0690 Marin County
(650) 525-0512 South SF / Daly City / Pacifica

Stove Care and Maintenance

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Tips that Keep your Wall Oven or Range Clean and Problem Free

Clean the Oven Regularly

Cleaning your gas or electric stove is much easier if you took steps when you first moved into your new place. The best investment you can make is to buy a wide roll of heavy-duty aluminum foil. Remove the drip pans under the burners, and cover each with the foil before you ever use them. There are liners made for this purpose, but the aluminum foil covers much better, and cheaper to replace. Drip pans are fairly standard and cheap to replace.

Run the Self-Cleaning cycle on a regular basis

That will depend on how often you use the oven.  On average I would say once a month should do the trick.  Clean around the door and door seal area, the self-clean function will not get these areas.  The oven temperature in self-clean mode gets over 800 degrees.  Be sure to remove large chunks of food.  They will catch on fire and create lots of smoke.  After the cycle has completed and the oven has cooled, wipe out ashes with a clean wet rag. Run the self-cleaning cycle at night, when kids won’t get near the hot stove and you won’t notice the odor as much.  Line the oven with foil once its clean.  This will help the oven stay cleaner longer.  Keep the foil from contacting the Bake Elements, Igniters or anything else electrical.

Keep the Surface Burners Clean

Use Foil under the Stove Top.  This is where the worst mess forms from spills and daily use.  It better just to replace your old drip pans than try to clean them.  The are relatively inexpensive to buy and come in pretty much standard sizes to fit most stove tops.

Baking in a Gas Oven: 5 Things to Know About

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All ovens have their own unique quirks, but gas ovens can be particularly tricky. Most of the time it’s business as usual, and then out of the blue, you’ll bake some muffins that won’t brown on top or a cake that bakes unevenly. Wonder why, or what you can do about it? I have a few tips to help you out.

Understanding Your Gas Oven

All gas ovens have the main burner on the bottom of the oven compartment, usually shielded by a sheet of metal with large vents on the sides. This main burner provides very intense radiant heat upwards into the main oven compartment.

Some models also have a second burner on the roof of the oven, but this is primarily used for broiling and not for warming the oven for baking.

Gas is very efficient, so gas ovens tend to heat very quickly. However, the oven temperature can fluctuate more widely and the overall heating is often less even. Most gas ovens (especially older ones) will have hot spots. Gas ovens also tend to be more humid than either electric or convection ovens since the combustion of the gas releases some moisture into the air of the oven; this can lead to issues with browning and crisping some baked goods.

These are general characteristics of gas ovens. Your own oven might not show all these characteristics, particularly if it’s a newer model.

1. Always rotate your trays.

Gas ovens are notorious for having hot spots, so it’s important to rotate your trays once or twice during cooking (depending on the length of cooking). This ensures that everything bakes as evenly as possible. When baking foods like cakes, quick breads, or trays of muffins, rotate them 90 degrees midway through cooking. If you’re baking multiple trays of cookies, swap the top and bottom trays as well as rotating them. Long-cooking foods, like casseroles and some breads, will benefit from rotating a few times.

If you do a lot of baking, it can also be useful to map out the hot spots using a tray of shredded coconut or breadcrumbs.

2. A pizza stone helps provide even cooking.

A pizza stone holds heat incredibly well and also radiates it outward at a very even and steady rate. This makes it a great tool not just for making pizza, but also for turning your cranky gas range into a sure and steady cooking machine. When you’re not using it for actual baking, place your baking stone on the floor of your oven or on the lowest rack. Cook your foods on another rack just above the baking stone — baking directly on the stone can sometimes cause the bottoms of delicate foods to burn, but baking just above ensures you get the maximum benefit of that even, radiant heat.

If you’re purchasing a new pizza stone, I suggest buying a large rectangular one. This gives you a surface area that most closely matches the shape of your oven.

3. Move trays higher for browner tops.

Since gas ovens tend to have more ambient moisture in the air, it can take longer — sometimes a lot longer — for foods to brown on top. If you’d like to speed along the browning process, move the tray to the top of the oven or place a second baking sheet directly above the food. The heat will bounce off the ceiling and help brown your foods. Alternatively, you can run the food under the broiler for a minute or two. Be very attentive if you do this, though — it’s very easy to go from lovely golden-brown to scorched and burnt in just a few seconds under the broiler.

4. Turn up the heat for more crisping action.

Also due to the humid oven atmosphere, it can sometimes be hard to get foods as crispy as you want them to be — particularly things like roasted potatoes, meringue, or pâte à choux. If crunchy and crispy is your aim, try turning up the oven heat by 25°F. The cooking time will change slightly, so be attentive toward the end of cooking and look out for visual and aromatic cues that your food is done.

5. Avoid dark metal cookware.

Because the heat coming from that main burner is so intense, the bottoms of your foods can start to burn long before the middle or top is done. If you can, avoid using dark-colored metal bakeware, as this absorbs more heat and speeds up cooking. Light-colored metal, glass, and silicone are great choices for baking in gas ovens and will reduce the risk that the bottoms burn.

If you only have dark metal pans or if you’re still having problems with burnt bottoms, try moving the trays one rack higher in the oven to put a little more distance between the food and the heating element. You can also try reducing the oven temperature by 25°F, particularly in the last half of baking.

Possible Oven Problems:

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Possible Oven Problems:

  • Oven not reaching the correct cooking temperature.
  • Oven getting too hot and burning food.
  • Oven not turning on at all.
  • Oven lighting and/or power issues.
  • Broken oven heating element.
  • Damaged baking element.
  • Failing broiler element.
  • Oven thermostat issues.
  • Oven wiring problems.

Oven Tips

  • Cleaning the oven regularly and wiping up spills as they happen help your oven to work as efficiently as possible.
  • A solution of baking soda and vinegar cuts baked on grease and eliminate odor.

Absolute Appliance repair Gas Ovens, Stoves, Electric Ovens, Built-In Ovens, Combination Ovens, Convection Ovens, and Double Ovens.

Give us a call today at (415) 831-1259 to schedule an appointment for your oven repair!

CONVENTIONAL vs. CONVECTION – oven comparison

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CONVENTIONAL vs. CONVECTION Oven Comparison

If you are in the market for a new oven, there are two types that you can choose from conventional or convection. Consider the pros and cons before investing your money. Knowing and assessing the differences between the two will help you make the right choice that will work best for your needs and budget.

Heat Source

So what’s the difference (CONVENTIONAL vs. CONVECTION) ? Technically, all ovens cook by convection, where the hot interior air does the cooking. Standard or conventional ovens use natural convection and radiant heat to cook food. The burners heat the air inside the oven and transfer the heat to the surface of the food. With convection ovens, an insulating layer of air that is cooler than the overall interior of the oven surrounds the food. Convection ovens have an additional heating element and an extra motorized fan, which blows heated air throughout, diminishing the cooler air next to the food. A convection oven has upper, lower and back heating sources.

Internal Temperature

Regulating the internal temperature is easier with convection ovens because the fan circulates the hot air continuously. The third heating element located near or around the fan in the back of the oven heats the air to a uniform temperature before it enters the oven cavity. The balanced heat circulation prevents hot spots. Conventional ovens tend to have hot spots. Food on the bottom rack tends to overcook or burn because it is close to the heat source. In similar fashion, placing food near the top of the oven often overcooks it because it is close to the upper heat element. Furthermore, the rising heat tends to accumulate at the top. Placing food near the center of the oven will yield better cooking results.

Cooking Time

Foods cook much faster in convection ovens. Convection cooking speeds up the chemical reactions of food during cooking. Baked goods release steam quicker, roasted meats render fats sooner and sugars in vegetables caramelize faster. A convection oven cooks food 25 percent faster than a conventional oven.

Cooking Quality

Convection ovens cook food more evenly compared to conventional ovens. Meats cook faster with more juice retained inside. Convection ovens cook meats with deeper flavors, crispier edges and are tenderer inside. In some cases, cooking with conventional ovens can result in drier meats, with a burnt outer part and not cooked well inside. Convection ovens can cook different foods evenly in different pans on different racks at the same time without transferring tastes, while conventional ovens cannot.

Types

Conventional ovens come in two types — range and deck. A range oven, also known as the general-purpose oven, is a part of a cooking system. It usually has a stove on top and an oven at the bottom. Some models may come with an incorporated microwave or convection oven at the center. A range oven may use electric or gas heat source. Deck ovens save space. They can be freestanding or built-in. Deck ovens may use electric or gas heat source. You can choose from single, double or triple deck ovens. Convection ovens may come in a range or deck along conventional ovens to allow cooking preferences. There are also portable or countertop convection ovens that you can buy if you have a conventional oven but would like to use a convection oven to cook small amounts of food.

Price

Most convection ovens are pricier than conventional ovens; however, consumers find they quickly recoup the higher initial cost from the energy savings achieved with faster cooking time.

Call Absolute Appliance Repair NOW if you have any problems with your oven!

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(415) 831-1259 San Francisco
(415) 388-0690 Marin County
(650) 525-0512 South SF / Daly City / Pacifica

 

 

Cooking with convection oven

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Convection ovens—long a mainstay of professional kitchens—continue to gain popularity with home cooks, many of whom either opt for the compact countertop versions or purchase an oven with a convection setting. The allure of faster cooking times, evenly cooked food, and the oven’s improved energy efficiency is hard to ignore. However, for anyone new to cooking with convection ovens, there is a learning curve that often requires adjustments to either time or temperature—and sometimes both. If you’re trying to figure out how best to cook with your convection oven, we’ve got some helpful advice.

First, a few basic mechanics: A conventional oven uses radiant heat that emanates from the top and/or bottom surfaces. The result is usually an oven with hot and cold spots. What makes a convection oven stand apart is the internal fan that circulates hot air, creating an evenly heated environment for the food. The most obvious advantage to having a steady supply of heat surrounding and penetrating the food is that all your meat, produce, and baked goods will cook faster and brown more evenly.

Experts and manufacturers recommend adjusting any recipe in two ways: either by lowering the oven’s temperature by about 25 degrees or by shortening the cooking time by roughly a quarter. Follow the tips below and carefully monitor your first few attempts for browning, texture, and doneness. It may help to record the results—through trial and error, you will quickly get a sense of how your convection oven cooks and what further adjustments should be made.

 

cooking tips:

  • Air Supply

If the air cannot circulate over and around the food, your convection oven will be ineffective. Trays and baking pans with lower sides allow hot air to flow freely. Use shallow roasting pans and rimless cookie sheets when possible. Try to keep a two-inch clearance on all sides. Shelves should never be covered with aluminum foil. Trays and pans should be placed so they don’t hinder effective circulation.

  • Adjust the Recipe

Variables such as initial oven temperature, quantity of the food, desired level of doneness, and oven model will all affect cooking time. Experiment with your favorite recipes by either dropping the temperature by about 25 to 30°F or shortening the time (10 to 15 percent for cookies and up to 30 percent less for large roasts), or both. Consult your user manuals for specific advice.

  • Method Cooking

Roasting
Proteins: Fat renders rapidly, sealing in precious juices and leaving a crispy, uniformly brown skin without constant shifting and basting. Fruits and vegetables: The natural sugars start to caramelize more quickly, leaving centers that are creamy and moist, concentrated flavors, and edges that are crisp and golden.
recipe to try:
Roast Chicken and Root Vegetables with Mustard Rosemary Sauce

Baking
Butter releases steam almost immediately, making the dough rise higher. That means your baked goods will all be flakier, lighter, and loftier. For cookies, take advantage of all available shelf space by baking with several trays at once. Because the fan disperses heat throughout, you won’t have to rotate them as often.
recipe to try:
Chocolate Chip Cookies

Toasting/Drying
Nuts and grains: Achieve an even, golden hue with far less tossing and turning with a convection oven. Fruits and meats: The convection oven’s internal fan helps thinly sliced fruit and jerky dry out more quickly and uniformly than a dehydrator or a conventional oven does.

Extreme Granola

How to Choose an Oven

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Appliances are the workhorses of your kitchen. Together, they will add up to about nine percent of your kitchen budget. This figure is surprisingly low, considering the technological advances and energy efficiencies today’s appliances offer. While features and performance are obviously the most important considerations in choosing appliances, how they’ll look in your kitchen probably matters to you, too.

How to Choose an Oven

The traditional range or stove, a single unit with cooktop above and oven below, is an affordable, space-conserving solution still chosen by most homeowners. But it’s just one of the cooking options offered today.

Some serious home cooks choose commercial-style stoves with six or eight burners instead of four, basting and grilling functions, and built-in warming ovens. (Real commercial stoves pose special challenges, such as special ventilation systems and noncombustible walls and floors, when used in the home, so commercial-style may be easier to live with.) Other people love the new modular cooktops that let you add burners, downdrafts, griddles, deep-fry and steamer units, woks, rotisseries, and grills. And these are just a few examples of what’s available!

A modular approach to overall kitchen design is a pronounced trend. Wall ovens separate from cooktops let you create several cooking work stations instead of just one. A double wall oven stacks two ovens to save space and deliver twice the baking/roasting capacity, which many people find useful for special occasions. And you can still get two-oven stoves, with one oven below the cooking surface and the other well above, at cabinet height.

The first decision in range shopping has always been gas versus electric. Many serious cooks prefer gas for its instant response, precise controllability, and lower operating cost over time. Others praise the evenness of electric heat and the lower initial cost of the appliance.

Today, you can get the best of both heating methods with “dual fuel” ranges that let you mix gas and electric heat sources; for example, gas cooktop burners and an electric convection oven/broiler. Convection ovens, most often electric, use heated air to cook up to twice as fast as conventional ovens that rely on radiant heating action. You can even get a combination microwave/convection oven.

Electric coils are the most popular kind of electric burners, and the least costly. Smooth-top surfaces are offered with one of three heat source types: radiating electric coils beneath the glass surface, halogen burners, or magnetic-induction elements. All require thick, flat-bottom cookware. If gas is your choice, sealed burners are easiest to clean, and a pilotless ignition system means no hot spot when burners are off. Commercial-style glass stoves offer high BTUs (British thermal units, the measure of cooking heat) and high style. They require heavy-duty ventilation systems.

What about controls? Controls that are located on the front or on the side of the appliance are most common and convenient, but universal access means just that: While someone in a wheelchair can reach front-situated controls easily, unfortunately, so can a curious toddler. People with young children may prefer controls located on the backsplash, out of reach of exploring fingers. Wherever they’re located, controls should be easy to understand and operate. Top-of-the-line ovens may include electronic temperature readouts and touch-pad, rather than knob or dial, controls.

While many people like to blend refrigerators and dishwashers into the cabinetry with matching fronts, the latest trend is to keep ranges visible. However, if you do want to de-emphasize your oven, the easiest way is with an under-counter model. (Make sure the oven you choose is designed for under-counter use, because not all are.) You may install a cooktop directly above the oven or locate it elsewhere in the kitchen. A cooktop directly over an under-counter oven functions much the same as a conventional range, but, with no range backsplash and with the control knobs located on the countertop, the result is a more integrated look.

Cleaning baked-on spills from the cooktop has always been a challenge, but several options make short work of them. For easiest cooktop cleaning, consider ranges with ceramic glass cooktops housing electric or halogen burners; simpler knobs and handles; and a top and backsplash constructed from a single piece of metal, so there’s no seam to collect spills. Self-cleaning ovens come in two varieties: one that uses a high-heat cycle that turns cooked-on spills into ash you can wipe away, another that offers a continuous-clean function.

Range Hoods

If you don’t have a ventilation fan above your cooktop that vents to the attic or outside, you’ll want a range hood with ventilation fan built in. Why? Even if you don’t find some cooking odors objectionable, vaporized grease can dull beautiful new kitchen surfaces, and moisture can compromise the efficiency of home insulation. The solution is an updraft range hood that funnels cooking grease and smoke into one area so that the fan can draw it through a duct to the outside.

Filters capture additional grease and odors. Look for range hoods that come in copper, stainless steel, and other good-looking, easy-care materials, or customize a standard hood with ceramic tile to create a major focal point, furthering your decorating scheme. As an alternative, down-draft ventilation, usually part of a cooktop or grill, also employs a fan and duct arrangement. Units that rise above cooktop level provide the most effective venting.

Call Absolute Appliance Repair NOW if you have any problems with your oven!

(415) 831-1259

 

10 tips to extend the life of appliances

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Replacing a refrigerator or oven range can take a bite out of your budget, as can buying a new washer or dryer. To make sure your appliances stand the test of time and continue to perform, follow these pointers:

Keep your fridge and freezer clean.
In general, appliances operate best when spick-and-span. Besides regularly cleaning up leftovers in the fridge, keep condenser coils clean, says Bud Eader, manager at Bettar Appliance in Kensington, Md. Do so by using a condenser coil brush.

To clean the freezer, unplug it, remove all food, wipe it down with a baking-soda solution, use water to rinse it, and then dry the freezer with a towel before plugging it back in.

Defrost your freezer. Many freezers today are frost-free. However, if you have a manual defrost freezer, plan to defrost it at least once every year, before frost gets to about a half-inch thick. Use a plastic or wooden scrape — no knives or other sharp instruments — to remove the frost layer.

Scrub your oven and range, too.

Clean inside your oven often and never let food debris stick around on burners, even if it requires a bit of elbow grease to remove. Don’t spray cleaning fluid directly on control panels though, which could cause them to short circuit. Instead, apply a little onto a rag to clean that surface.
Don’t foil your oven. Experts debate whether you should use the self-cleaning feature if your oven comes with one, but they agree you shouldn’t use aluminum foil under the baking element.
Replace filters. Whether it’s a charcoal filter in an oven, a filter in some dishwashers or refrigerators or the one in your furnace, follow manufacturer guidelines to clean and/or replace them as directed.

Don’t use dish soap in the dishwasher. This can hamper the machine’s performance by creating gunky buildup. Use only dish detergent.

Scrape off plates. Food debris can clog dishwasher pumps.“It’s going to stop up the spray arms and, in the case of emptying the water out, it’s possibly going to make the pump fail prematurely.

Don’t overload your clothes washing machine.

Doing so adds strain on the motor, tub bearings and other parts, besides not getting your clothes clean if water and detergent can’t swish between them. “You shorten the life of the machine,” Eader says. Instead, follow the owner manual instructions on how much to load. Hint: If your machine is banging around under the weight of all of your laundry, you’ve gone overboard.
Improve your dryer’s circulation. Often forgotten, the lint screen needs to be cleaned regularly. Failing to do or allowing your dryer vent to become clogged will force your dryer to work overtime (read: retire sooner) and can present a serious fire hazard. Plan to have your dryer’s exhaust system cleaned annually.
Watch where you apply stain removers. Spraying it on top of washers or dryers can corrode painted or plastic parts.

SAFETY TIPS FOR YOUR APPLIANCES

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The kitchen in my previous home resembled a time capsule of 1950’s appliance splendor.  The yellow enamel wall oven with its round glass window was state of the art in 1953, but had become a vintage curiosity by the time I lived there.  The matching yellow cook top still worked fine, but looked rather dated, although it did go well with the yellow boomerang pattern laminate countertops.   While they may not be technological wonders by today’s standards, mid-twentieth century appliances had simple controls and were built to last for decades.

Kitchen appliances today are not just functional machines, they’re high tech works of art.  The stainless steel, colored glass and bronze finishes seen in contemporary showrooms make the appliances of decades past seem rather dowdy. Modern appliances can be concealed to near invisibility or be the stand out stars in the kitchen.  Even small appliances now have plenty of style.  They often resemble sculptures sitting on kitchen countertops.   It’s easy to forget about safety when confronted with all the dazzling appliance surfaces.

Whether your appliances are gleaming new marvels of technology or have seen better days, there are some basic safety tips to keep in mind for using and maintaining the appliances in your kitchen.

  1. Read the instruction manuals.  Modern appliances are complicated and using them safely often requires more than just flipping an on-off switch.  The manufacturer’s recommendations for safe use can be found in appliance manuals, but many people never take the time to read them.
  2. When you buy a new appliance, fill out the registration card.  Manufacturers then have a way to contact you in the event of a product recall.
  3. All appliances should have a UL seal of approval, indicating they have been tested and are safe to use.
  4. Do not use extension cords with appliances.  Check the cords on small appliances periodically to be sure they’re not frayed, burned or otherwise unfit for use.
  5. Vintage appliances, both large and small, are a hot design trend.  Vintage appliances should be professionally inspected and rewired if you plan to use them for more than display purposes.  Better yet, buy new appliances that look vintage.
  6. If you have electrical appliances with removable cords, connect the cord to the appliance first, then plug it into the wall outlet.  Unplug the cord from the wall outlet first, too, and then disconnect it from the appliance.

Call Absolute Appliance Repair NOW if you have any problems with your Appliances!

Phone lines

(415) 831-1259 San Francisco
(415) 388-0690 Marin County
(650) 525-0512 South SF / Daly City / Pacifica