Grill & Charbroiler Repair in New York

Expert repair for commercial grills and charbroilers to keep your kitchen running. Connect with 476+ verified kitchen equipment technicians in New York for expert grill & charbroiler repair.

Find Grill & Charbroiler Repair Pros

$150 - $1,200

About Grill & Charbroiler Repair

Commercial grills and charbroilers operate under extreme conditions — high heat, constant use, and grease buildup create demanding service requirements. Our technicians repair all types of commercial grilling equipment including gas charbroilers, lava rock grills, infrared grills, and electric grills from brands like Vulcan, Montague, Garland, and American Range. Common issues include burner failures, igniter problems, gas valve malfunctions, and grate degradation. We also service the radiant and lava rock systems that give charbroilers their distinctive flavor profile. Our technicians understand the importance of even heat distribution for consistent cooking results.

Benefits of Professional Grill & Charbroiler Repair

Restores consistent heat across all burner zones

Ensures proper ignition for fast service

Extends equipment life with quality parts

Maintains food quality and cooking consistency

Reduces gas waste from inefficient burners

All major brands serviced

Common Grill & Charbroiler Repair Issues We Solve

Burners not igniting or staying lit

Uneven heat across grill surface

Gas valve failures

Igniter spark module problems

Clogged burner ports

Lava rock or radiant heat system issues

Grate and burner degradation

Our Grill & Charbroiler Repair Process

Gas safety check and inspection

Burner and ignition system diagnosis

Repair estimate

Component replacement

Gas pressure and flow verification

Heat distribution testing

When to Call for Grill & Charbroiler Repair

Burners not lighting or staying lit
Uneven cooking across the grill
Gas smell or suspected leak
Igniter sparking but not lighting
Significant performance drop

Grill & Charbroiler Repair FAQs

How often is exhaust hood cleaning required by NFPA 96?

NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) requires cleaning frequency based on cooking volume: monthly for solid fuel cooking (wood, charcoal); quarterly for high-volume cooking (24-hour operations, charbroiling); semi-annually for moderate-volume cooking; and annually for low-volume cooking (pizzerias, churches, seasonal businesses). Your local fire marshal may have additional requirements. Failure to comply can void your fire suppression system coverage.

What are the critical food safety temperatures for kitchen equipment?

Critical food safety temperatures: Cold holding — 40°F (4°C) or below for refrigeration; freezer 0°F (-18°C) or below. Hot holding — 140°F (60°C) or above for steam tables and food warmers. Cooking temperatures vary by food type (145°F-165°F). Dishwasher final rinse — 180°F (82°C) for high-temp machines. Any equipment consistently failing to maintain these temperatures is both a safety risk and a health code violation.