Prep Table Repair

Commercial prep table and cold pan repair to keep your prep line operational. Connect with 24932+ verified kitchen equipment technicians nationwide for expert prep table repair.

Find Prep Table Repair Pros

$150 - $1,800

About Prep Table Repair

Commercial prep tables and refrigerated prep lines are the backbone of sandwich shops, pizza operations, and full-service restaurants. When refrigeration fails in a prep table, food safety and service speed are immediately affected. Our technicians repair all types of refrigerated prep tables including pizza prep tables, sandwich prep tables, and salad prep tables from brands like True, Turbo Air, Bohn, and Beverage-Air. We address refrigeration system issues, compressor failures, temperature control problems, and cold pan malfunctions. Food safety requires prep tables to maintain proper temperatures — our technicians verify compliance with food safety standards after every repair.

Benefits of Professional Prep Table Repair

Maintains food safety temperature compliance

Protects food inventory in prep line

Fast repairs to minimize kitchen disruption

All major brands serviced

Cold pan and insert replacement available

Temperature calibration included

Common Prep Table Repair Issues We Solve

Not maintaining temperature

Compressor issues

Cold pan not cooling properly

Door gasket failures

Refrigerant leaks

Temperature control malfunctions

Fan motor failures

Our Prep Table Repair Process

Food safety assessment

Temperature and refrigeration diagnosis

Component inspection

Repair estimate

Repair execution

Temperature verification and documentation

When to Call for Prep Table Repair

Prep table not maintaining temperature
Cold pans warming up during service
Compressor making unusual noises
Door not sealing properly
Food safety concerns

Prep Table Repair FAQs

How long does commercial kitchen equipment typically last?

Commercial kitchen equipment lifespans vary: commercial ovens 15-20 years, fryers 10-15 years, refrigeration equipment 10-15 years, ice machines 7-10 years, dishwashers 10-15 years, steam tables 10-15 years. Regular preventive maintenance significantly extends equipment life. Equipment that is properly maintained often outlasts these averages by 5+ years.

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.