Restaurants Appliance Repair

Consider replacement when: repair costs exceed 50% of replacement cost, the equipment is over 75% of its expected lifespan, parts are no longer available, the equipment frequently breaks down, or energy costs are significantly higher than modern alternatives. Repair when: the equipment is relatively new, the repair is straightforward, and the total repair cost is well below replacement value. A qualified technician can help evaluate your specific situation.

CFESA (Commercial Food Equipment Service Association) certification is the industry standard for commercial kitchen equipment technicians. Certified technicians have passed rigorous examinations on electrical, refrigeration, and gas systems. When you hire a CFESA-certified tech, you can trust they have the knowledge to properly diagnose and repair commercial kitchen equipment safely and effectively.

A comprehensive PM program should include: scheduled inspections at manufacturer-recommended intervals, cleaning of condenser coils and filters, calibration of temperature controls, inspection and testing of safety systems, lubrication of moving parts, replacement of wear items (gaskets, filters, belts), refrigerant level checks, combustion analysis for gas equipment, and detailed documentation for each visit. Avoid programs that are just a visual inspection without hands-on service.