Commercial Appliance Repair
in Los Angeles
When a reach-in warms up before a Friday dinner rush or a laundry room goes down in a 40-unit building, it's a business problem. We diagnose the equipment, tell you what failed and why, and get your approval before any repair.
- Walk-ins, reach-ins, prep tables, ice machines, dishwashers and cooking lines
- Visits scheduled around service hours wherever we can
- A summary of what we found and what we did, for your records
- Root causes named: a dirty condenser is maintenance, not a failed part
Tell us the equipment, the brand and your service hours, and we'll plan the visit around them.
Who we work with
From single-location cafés to property portfolios across LA County.
Restaurants, Cafés & Bars
- Reach-in and walk-in refrigeration
- Undercounter and bar refrigeration
- Ice machines and bins
- Ovens, ranges, fryers and griddles
Ghost Kitchens & Catering
- Prep-table and line refrigeration
- High-use cooking equipment
- Commercial dishwashers
- Scheduling between shifts
Hotels & Hospitality
- Guest-room mini-fridges
- Back-of-house refrigeration
- Ice machines on guest floors
- On-site laundry equipment
Property Managers & Multi-Unit Buildings
- In-unit refrigerators, ranges and dishwashers
- Stacked and compact laundry in units and ADUs
- Shared laundry rooms
- Tenant access coordinated with your office
Offices & Workplaces
- Break-room refrigerators
- Dishwashers and microwaves
- Ice makers
- Visits planned around office hours
Laundromats & Laundry Rooms
- Commercial washers that won't drain or spin
- Dryers that run but don't heat
- Door locks, belts and bearings
- Speed Queen and other commercial laundry
How we handle commercial calls
Around your hours
Tell us when the kitchen is quiet or the building office is staffed. We aim for a visit that doesn't cut into service.
Documentation you can file
A written summary of the fault, the repair and any follow-up, useful for owners, managers and maintenance records.
Cause, not just the part
Heat-soaked condensers, scale in ice machines and blocked drains get called out, so the same failure doesn't come back next month.
Tenant coordination
For multi-unit buildings, we work with your office on access, notice and approvals before work starts.
LA summers are hard on refrigeration. Kitchens in the Valley and other inland areas run hot, and a condenser that's coated in grease and dust struggles most on the days you need it. Regular condenser cleaning is one of the simplest ways to avoid an emergency call.
Equipment we repair
Commercial refrigeration and ice, warewashing, cooking and laundry, plus the residential-style appliances in offices and rental units.
Refrigerator Repair
A refrigerator never gets a day off. The compressor, fans and defrost system cycle around the clock, so most breakdowns are ordinary wear on parts that have logged a lot of hours: a fan motor slowing down, a defrost heater that quits, a gasket that no longer seals. Caught early, those faults usually keep the compressor out of the conversation.
Washer Repair
A washer spends its life moving heavy, wet weight. Filling, agitating, draining and spinning load the pump, the drive, the bearings and the suspension all at once, and most breakdowns start with one of those wearing out or getting blocked rather than with the electronics. An error code tells you what the machine noticed, not necessarily what failed.
Dryer Repair
A dryer is mostly an airflow machine. It heats air, pulls it through the load and pushes the moisture out the vent, so a crushed transition hose or a lint-packed duct makes it overheat, trip its safeties and take two cycles to dry. In a garage that climbs past 100°F during a Valley heat wave, a restricted vent leaves even less margin.
Dishwasher Repair
A dishwasher is part plumbing, part heater, part pump. It has to fill to the right level, heat the water, spray it hard enough and drain it completely, and trouble in one step often shows up as a symptom in another. Hard water adds its own layer: scale and film build up on spray arms, filters and heating surfaces over time.
Oven Repair
An oven has to hold a set temperature inside an insulated box that is losing heat the whole time. When it runs cold, hot or unevenly, the cause could be an element, a gas igniter, the temperature sensor, the control, or simply a door that no longer seals, and each of those calls for a different fix.
Microwave Repair
Microwaves look simple but carry high-voltage parts: a magnetron, a transformer or inverter board, and a capacitor that can hold a charge after the unit is unplugged. Door switches are the most common failure and they are a safety part, so a microwave that runs with the door open, or stops every time you touch the door, shouldn't stay in use.
Freezer Repair
Upright and chest freezers are simpler than refrigerators, but they hold a much lower temperature and often live where conditions are hardest: a Valley garage in August, a laundry porch, a back room with little airflow. Heat around the cabinet is the most common reason a freezer starts running nonstop and still drifts warm.
Cooktop Repair
Cooktops come in three very different technologies. Gas depends on clean burner ports and a strong spark; radiant electric uses elements under glass governed by switches; induction relies on power electronics and cooling fans under the glass. The same complaint, a zone that won't heat, has a different cause in each.
Ice Maker Repair
An ice maker is a water appliance that happens to freeze things. It fills, freezes, harvests and repeats, and every pass leaves a little mineral behind. Much of Los Angeles gets moderately hard to hard water, depending on the neighborhood and the supplier, so scale on valves, molds and evaporator plates sits behind a large share of slow production, small cubes and leaks.
Wine Cooler Repair
A wine cooler's job is to hold a narrow, steady temperature, not just to be cold. Compressor models cycle like a small refrigerator; thermoelectric models use a solid-state module that loses capacity quickly as the room warms up. In a sunny kitchen or an undercounter spot next to the dishwasher, that difference matters more than the badge on the door.
Stove Repair
“Stove” usually means the cooktop and oven together in one freestanding unit. The two halves share a cabinet and often a control, but they fail independently: a burner that won't light says nothing about the oven underneath, and the reverse is true too.
Range Repair
Ranges run from basic 30-inch freestanding models to 48-inch pro-style units with two ovens and a griddle. The bigger pro-style ranges put out far more heat and carry more burners, valves and igniters to keep in order, so small faults such as a weak igniter or a sticky valve are much more common than an outright failure.
Commercial brands we service
Ice, refrigeration, warewashing and cooking equipment. The rest of our 48 brands are on the brands page.
Common questions from businesses
Answers to the questions we hear most before a visit. If yours isn't here, add it to the notes on your request and we'll answer it when we follow up.
Rather talk it through? Call (213) 787-3989
We treat down refrigeration and ice machines as urgent and schedule them as soon as we can. Book as early in the day as possible and we'll tell you honestly what we can do.
Where it's safe to wait, yes. We'll plan around prep and service to limit disruption, and tell you plainly if something shouldn't wait until after the rush.
Ice machines from Hoshizaki, Manitowoc, Scotsman, Ice-O-Matic and Maxx Ice; refrigeration from True, Turbo Air, Atosa, Everest and Perlick; Hobart warewashers; and Vulcan cooking equipment, among others.
In commercial kitchens, it's usually maintenance: grease-laden condensers, scaled ice machines, worn door gaskets or poor airflow around the unit. We point out the root cause so you're not paying for the same repair twice.
The make, model and serial number from the data plate, a note on what the unit is doing and since when, and who on site can approve the repair. For refrigeration, tell us whether product has already been moved.
The technician diagnoses the appliance first, then explains what failed, what the fix involves and what it will cost. Nothing is repaired until you've approved it, and if the numbers don't make sense for your appliance, we'll say so.
Yes. If a repair would cost a large share of a comparable new appliance and yours is well into its expected life, we'll tell you replacement is probably the better choice. Built-in and luxury equipment is the usual exception, because replacing it can mean new cabinetry or panels.
Equipment down or running badly?
Tell us what's failing, the brand and model if you have it, and when the site is accessible.