Kitchen equipment repair
When a station goes down at 6:30, every minute is covers off the floor. Our technicians arrive truck-stocked for the most common failures on commercial cooking equipment and can usually return the line to service on the first visit.
If any of these
sound familiar…
A short list of the failures that drive most of the service tickets in this category. If yours is not on the list, call us anyway — odds are we have seen it.
- Pilot will not stay lit on a range or fryer
- Oven not heating evenly or not reaching set temp
- Fryer thermostat reading wildly or thermal-tripping
- Char-broiler burner clogged or yellow-flaming
- Steam table not holding temp
- Convection oven fan not running
Scope of work.
The full coverage envelope for this service line. We carry common parts on the truck so most fixes happen on the first visit.
We work on
what is in your kitchen.
A non-exhaustive list of the platforms we service most often. If yours is not here, ask — we probably do.
How a service ticket runs.
Same workflow whether it is an emergency or a standing PM.
A real human picks up the phone and confirms access, parking, and access window before assigning a tech.
Tech evaluates and quotes before any work begins. Diagnostic fee credits to the repair.
Common failure parts on every van so most repairs finish on the first visit.
Photos, notes, and a written summary attached to your ticket and emailed when we leave.
Common kitchen line calls.
Quick diagnostic guides for the failures we see most often in this category.
Need another trade?
EFM dispatches every trade under the same number. Browse the rest of the commercial service lines.