Commercial appliance repair in Greater Boston

Commercial calls are worked ahead of booked domestic ones, because a kitchen that cannot hold temperature or produce ice cannot trade. Call as early as you can and we will tell you honestly what is achievable today rather than committing to a window we cannot hold.

Where the kitchen's routine allows it, yes. Arriving mid-shift helps nobody, so we schedule around service where we can and tell you plainly when a fault cannot safely wait for a quieter slot.

Hoshizaki, Manitowoc, Scotsman, MaxxIce and Keomatic on ice production; True, Turbo Air, Atosa, Everest and Perlick on refrigeration; Hobart on warewashing; Vulcan on cooking equipment. Residential-badged equipment installed in a commercial setting gets the commercial service approach, because that is what the duty cycle actually is.

On commercial refrigeration it is nearly always maintenance rather than a defect. Grease-laden kitchen air fouls condensers, and a fouled condenser drives a compressor to failure long before the compressor would have worn out. Door gaskets and water treatment work the same way. We name the underlying cause rather than replacing the same component repeatedly.

Yes — a written record of what was found and what was corrected, in a form a manager or an environmental health inspector can file. Holding temperature is a food-safety obligation rather than a comfort question, and the paperwork should reflect that.