The short answer
Commercial kitchens run heavier equipment on bigger gas lines and higher-voltage power, with walk-ins and remote condensers no home has. Health and fire codes apply. Hire a company that works on commercial equipment every day, carries the right certifications and insurance, and can respond fast enough to save your stock.
Built for a different job
It runs all day. A home oven might run an hour a day. A restaurant oven runs from open to close, every day. Parts are bigger and built for that load, and they fail in different ways.
The refrigeration is bigger. Walk-in coolers and freezers have separate evaporators, condensers on the roof or outside, and long refrigerant lines. Prep tables and reach-ins run harder than any home fridge.
The power and gas are bigger. Many commercial units run on higher-voltage or three-phase power. Gas lines are sized for a whole cook line. Mistakes here are dangerous.
The rules are different. Commercial food equipment is generally expected to carry a sanitation listing, such as NSF. Hoods and fire systems fall under the fire code. Health inspectors check temperatures.
Four things
- Daily experience on commercial equipment. Fryers, combi ovens, ice machines and walk-ins, not just the occasional one.
- The right certification for refrigerant. Under the EPA's Section 608 rules, technicians who work on refrigerant systems must be certified.
- Insurance that names your company. Your vendor file should hold a certificate of insurance before the first job.
- Speed that matches the food clock. Cold food above 41°F for four hours has to be thrown out. A next-week appointment doesn't work for a warm walk-in.
Adding a repair company to your vendor list?
One standard across stores
When each store calls whoever answers, you get different prices, different quality and no history. One commercial repair company across your stores means one set of terms, one vendor file and one record of every unit.
It also means the technician has seen your equipment before. That makes the next repair faster.
Get it in writing
- How fast can you be on site for an emergency, and is that in writing?
- How often do you have to come back for the same problem?
- How do you bill, and do you set a not-to-exceed amount?
- Can you send a certificate of insurance and a W-9 before the first job?
- Do you work on refrigeration, HVAC and the cook line, or just one?
More guides for managers
Free guideQuestions to ask a restaurant equipment repair company
A vetting checklist for facilities directors: what to ask a restaurant equipment repair company before it joins your vendor list.
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Free guideBefore you call for service: quick checks and what to tell us
Some service calls end with a plug or a breaker. Quick checks a manager can make first, and what to tell dispatch so the right technician comes ready.
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Setting up a repair company for your stores? Start here.
See what we send for your vendor file on our vendor setup page.
When equipment is down, call (636) 327-8349. For an emergency, a technician is on site within four hours. And it stays fixed. 98% of our calls are completed in one trip.