Restaurant Equipment Repair in Tampa, St. Pete & Clearwater
The hot line, the dish pit and everything between them, for independent restaurants, hotel kitchens and multi-unit groups around Tampa Bay.
Line equipment we work on
- Fryers: pilots and thermocouples, gas valves, high-limits, thermostats, Pitco, Frymaster, Vulcan.
- Ovens: convection, deck, conveyor pizza ovens and combis. Ignition, blower motors, door switches, steam generators on Rational and Unox.
- Ranges, griddles, charbroilers: burners, valves, thermostats on griddle plates, igniters.
- Dish machines: wash and rinse temperatures, booster heaters, pumps, chemical feed lines. Hobart, Jackson, CMA, Champion.
- Prep equipment: slicers, mixers, holding cabinets, steam tables.
What we see in Tampa Bay kitchens
A lot of the kitchens on Water Street, in SoHo and along Central Avenue in St. Pete open early and run hard until late, with a line built tight against a hood. Heat builds up behind the equipment. Wiring and gas connectors behind a fryer bank or a range age faster in that pocket, and thermostats drift. When a fryer won't hold 350°F or a griddle runs hot on one side, the cause is usually there.
Dish machines are the other common call. A rinse that won't reach 180°F on a high-temp machine is a health inspection problem the same day. Scale on the booster heater element is the usual cause, and hard water around the bay speeds it up.
Related pages
Refrigeration on the line has its own Tampa page: walk-in cooler and refrigeration repair. For combi ovens see combi oven repair, and for dish machines commercial dishwasher repair. Prices across the kitchen are listed in the commercial kitchen repair cost guide.
- Gas or electric, brand and model
- What it does: no heat, won't hold temp, tripping, leaking
- When you open, so the tech can land before service
- Service call $89, free with an approved repair
Request kitchen equipment service in Tampa Bay
A dispatcher calls back to confirm the window. Or call (754) 345-4515.