Equipment we repair
- Commercial ovens: convection, combi, pizza deck and slow-cook ovens.
- Fryers, gas and electric.
- Griddles, grills and charbroilers.
- High-output ranges and burners (commercial ranges and woks).
- Salamanders and cheesemelters.
- Kettles and tilting skillets for volume production.
- Hot food tables, bain-maries and holding cabinets.
- Steamers and pasta cookers.
We work with brands common in professional kitchens, including Vulcan, Garland, Southbend, Imperial, Pitco, Frymaster, Rational, Blodgett and others.
Signs a piece of equipment needs repair
- It won’t light or the pilot keeps going out.
- It doesn’t reach temperature or takes much longer than before to heat up.
- Uneven temperature: cold spots on the griddle or food cooking unevenly.
- The thermostat or controls don’t respond or show error codes.
- A gas smell or a yellow, unstable flame (turn off the equipment and shut off the gas immediately).
- Breakers trip when an electric unit is turned on.
- Fryer oil overheats or the unit shuts off on the high-limit.
The problems we repair most often
- Thermocouples, pilots and gas valves that prevent ignition.
- Out-of-calibration or damaged thermostats and temperature probes.
- Burned-out heating elements on electric equipment.
- Electronic igniters and control modules.
- Fan motors on convection ovens.
- High-limit safety switches that trip.
- Doors, hinges and gaskets that let heat escape.
- Loose electrical connections or heat-damaged wiring.
How we work
- You call us or fill out the form and tell us which unit is failing and how it affects your operation.
- On-site diagnosis. We check gas, electrical, controls and safety to find the cause, not just the symptom.
- Clear quote. We explain what’s wrong, what it costs to fix and, if a repair doesn’t make sense, what your options are.
- Repair and test. We make sure the equipment lights, reaches temperature and runs safely before we leave.
Whenever possible, we schedule the visit to disrupt your lunch or dinner service as little as possible.
Repair or replace?
If the equipment is very old, parts are no longer available or repairs keep coming back, replacing it may make more sense. We’ll tell you honestly, with numbers. See our commercial kitchen equipment installation service. To prevent many of these breakdowns, we recommend a commercial kitchen maintenance plan.
Kitchen equipment repair in Tampa and surrounding areas
We serve restaurants, hotels and commercial kitchens in Tampa, South Tampa, West Tampa, Carrollwood, Town ‘n’ Country, Westchase, Brandon, Riverview, Temple Terrace, Lutz and New Tampa. Hours: 24/7
Is the problem with cold rather than heat? See our commercial refrigeration services.
Frequently asked questions
Why won’t my commercial fryer heat up?
On gas fryers, the most common causes are a damaged pilot or thermocouple, a gas valve that won’t open or a tripped high-limit. On electric fryers, it’s usually a burned-out heating element or a damaged thermostat. After the diagnosis we tell you exactly which part has failed.
What should I do if I smell gas in the kitchen?
Turn off the equipment, shut the main gas valve if you can do so safely, ventilate the area and leave the building. Call the gas company or 911 from outside. Once the area is safe, we can inspect and repair the equipment that caused the leak.
Do you repair combi and convection ovens?
Yes. We repair convection, combi and deck ovens, including fan motors, heating elements, ignition, controls and temperature probes.
How much does commercial kitchen equipment repair cost?
It depends on the equipment and the problem. Replacing a thermocouple doesn’t cost the same as replacing a control module. After the diagnosis we give you a clear price before doing any work.
Do you serve hotels and institutional kitchens?
Yes. In addition to restaurants, we serve hotel kitchens, cafés, corporate cafeterias, schools and other production kitchens.
Is a piece of kitchen equipment slowing down your service? Call (832) 872-9183 or request service and a technician will contact you.