Book a visit
Book a commercial appliance
repair visit.
One short form books a commercial equipment visit, and no card details are taken. Nothing is owed until a technician has checked the unit and walked you through the repair.
Mon–Sat, 8am–8pm
- Three short steps
- Price before any work
- No payment to book
Book a visit
Three short steps, about a minute.
or call (844) 571-4566
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What the form asks,
and why.
Everything written here is read before the truck leaves, so the gasket, probe, valve, pump or motor your unit needs has a better chance of already being on board. Sending the form commits the business to nothing, and no figure is quoted before the cause is found.
Have the model number to hand if you can find it: where the data plate is covers the usual places.
Rather talk? (844) 571-4566Step oneThe unit and what it is doing
Walk-in, reach-in or prep table; fryer, griddle, combi or convection oven; dish machine; washer-extractor or tumbler; the make; gas, electric or steam; and whether it runs warm, will not heat, will not light, leaks, will not drain or spin, or shows a code. That decides who comes and which thermostats, probes, valves, pumps and belts go on the truck.
Step twoA day and a half-day window
Morning or afternoon; for a kitchen, a slot between breakfast and lunch or after close, and for a laundry, a time when that machine can be taken out of the rotation.
Step threeGetting to the equipment
Where the unit sits (line, prep area, basement box, roof, laundry room), what feeds it (gas, a circuit, water, a drain) and where its shutoff or breaker is, and who holds the keys. A roof hatch, a loading dock, the hours the dining room is empty: each one saves time on the day.
After you book,
the visit.
The three steps above are the booking. These four are what happens once a technician is in your back of house.
What repairs costSafety and supply before anything else
The technician starts with the gas supply and its shutoff, the circuit and its breaker, the water and the drain, and the product at risk. Then the unit is run under load while the technician watches the pull-down, the flame, the recovery, the rinse or the spin. Panels, burners, pumps and drums are opened only by the technician, with the gas closed, the power locked out and the unit cool enough to work on.
The cause, and what it costs
At the unit, the technician names the part that failed or wore out and gives its price in the same breath, and nothing is ordered until the owner or manager says yes. If a replacement makes more sense than the repair, you hear that just as plainly, with the reasons.
Parts that ride along
Door gaskets, thermostats, high-limits, thermopiles, pilot assemblies, igniters, common probes, fan motors, contactors and fuses often travel on the truck. A compressor, a steam generator, a controller for one model, a wash pump or a laundry drive motor is ordered; put the serial in the booking and that order can go in before we arrive.
Proved under load before we leave
With the part in and the panels back, the unit runs a real cycle while you watch: the box pulling down and holding, the vat recovering between baskets, the combi making steam, the rinse reaching its heat, the drum reaching full spin. The readings go on the service ticket for your records and the inspector.
Before the
technician arrives.
Three things that make the first visit the only one.
What a code meansAfter gas, fire or a burning smell, keep it off
After a gas smell, a fryer or hood fire, a burning smell or water that reached a cord or a panel, do not restart the unit to see what happens. Leave the gas valve closed or the breaker off, keep the suppression system as it discharged, and wait for us.
Log the readings and the code
Walk-in and reach-in temperatures with the times you took them, a code on the controller, a fryer that recovers slowly after the fourth basket, a rinse that never reaches its heat, an extractor that stops at the same step: write it down. The log helps the technician and it is the record the health inspector asks for.
Clear the product and the path
Move food from a failing box to units that hold, drain and cool a fryer if it is safe to do so, empty the dish machine and the laundry drum, and clear racks, cases and carts from in front of the unit and from the route to the roof or the basement. Think back to what came just before: a power outage, a delivery that sat in the box, a new chemical, a filter change, a record weekend.
Where we
come out.
Nine metros. If your street is not listed, give the address in the form and we will say straight away.
All service areasTampa BayFL · 31 areas
Miami / South FloridaFL · 47 areas
New York MetroNY · 75 areas
HoustonTX · 36 areas
ChicagoIL · 50 areas
Los AngelesCA · 95 areas
San DiegoCA · 31 areas
Questions
about booking.
Does requesting a commercial equipment visit cost anything?
Where is the data plate on commercial kitchen equipment?
Can I book a commercial repair by phone?
What if the equipment is not worth repairing?
Not ready to book?
Start from what it is doing.
Every symptom we see, what each one usually means, and the causes in the order they are worth checking.