Types of dishwashers we service
- Undercounter for bars, cafés and small kitchens.
- Door-type (hood) for mid-volume restaurants.
- Conveyor (flight or rack) for hotels, banquets and high-volume kitchens.
- Glasswashers for bars.
- High-temperature (heat sanitizing) and low-temperature (chemical sanitizing).
We work with common brands such as Hobart, Jackson, CMA, Champion, Insinger and others.
Signs your dishwasher needs service
- Dishes come out dirty, spotted or with food residue.
- It doesn’t reach wash or rinse temperature.
- It won’t fill, won’t drain or leaves standing water.
- Water leaks under or around the machine.
- The cycle doesn’t finish or the unit shows error codes.
- Excessive chemical use or dishes that smell of chemicals.
- The conveyor jams or moves in jerks.
The problems we repair most often
- Tank heaters and booster (rinse heater) elements.
- Wash and drain pumps.
- Fill solenoid valves.
- Wash arms and nozzles clogged with scale.
- Thermostats, probes and electronic controls.
- Detergent, rinse aid and sanitizer dispensing pumps.
- Conveyor motors and mechanisms.
- Gaskets, doors and micro switches.
Hard water in Tampa: your dishwasher’s enemy
Water in the area tends to be hard, and scale builds up on heating elements, nozzles and boosters. That lowers the temperature, increases energy use and causes many breakdowns. On every visit we check for scale and recommend the right descaling frequency. Include your dishwasher in your commercial kitchen maintenance plan.
Installation and replacement
If your dishwasher is no longer worth repairing, we help you choose and install a new one sized for your volume, with the correct water, drain and electrical connections and, if required, its ventilation hood. See commercial kitchen equipment installation.
Commercial dishwashers in Tampa and surrounding areas
Tampa, South Tampa, West Tampa, Carrollwood, Town ‘n’ Country, Westchase, Brandon, Riverview, Temple Terrace, Lutz and New Tampa. Hours: 24/7
Frequently asked questions
Why isn’t my commercial dishwasher heating the rinse water?
On high-temperature machines, the cause is usually a burned-out booster element, a damaged thermostat or scale buildup. If the rinse temperature isn’t reached, dishes aren’t sanitized, so it should be addressed right away.
What’s the difference between a high-temp and a low-temp dishwasher?
A high-temp machine sanitizes with very hot water in the final rinse and needs a booster heater. A low-temp machine sanitizes with a chemical and uses less energy, but depends on correct dosing. We help you choose the right one for your kitchen.
Do you repair chemical dispensing pumps?
Yes, we inspect and repair dispensing pumps and lines. If your chemical supplier owns the pumps, we coordinate with them.
How often should a commercial dishwasher be descaled?
It depends on water hardness and workload. In high-use kitchens it may be needed frequently. We determine it when we inspect your equipment.
Do you service hotel conveyor dishwashers?
Yes. We service rack and flight-type conveyor machines for hotels, banquets and institutional kitchens.
Dishes piling up? Call (832) 872-9183 or request service and a technician will contact you.