Shokhrat Agabekov
Restaurant equipment technician. Gas and electric cooking equipment, hood components, warming systems.
Background
Mechanical background before crossing into commercial appliance service. The cooking line was an easy choice — I prefer the immediacy of gas and ignition work to the slower-paced refrigeration troubleshooting cycle.
What I work on
Vulcan and Wolf ranges, Garland and Imperial cooktops, microwaves, hood components, warming wells, and proofers. Gas valves, ignition modules, electric elements, and the kind of operator-error issues that resolve themselves once someone explains what's actually happening.
Why I work at Berne
Berne pays for ongoing factory training. That matters in the cooking-line segment where ignition systems evolve every model year.
Service area
Restaurant calls across Miami-Dade and Broward. English and Russian.