Check it yourself first — honestly

Troubleshooting Guides for Restaurant Equipment

Some “repairs” are a tripped breaker, a clogged filter or a door gasket — and you can check those yourself in ten minutes, free. These guides walk you through the safe checks, then tell you plainly when to stop and call a licensed tech.

(561) 695-9808Skip the guides — 24/7 Emergency Line

Walk-In Cooler Not Holding Temp: What to Check Before You Call Five owner-safe checks before the product's at risk — and the stop-and-call list. Read the guide → Pizza Deck Oven Cold Spots & Pilot Problems: A Working Diagnosis Map the cold spot, check the stones, relight the pilot safely — once. Read the guide → Commercial Fryer Not Heating or Slow to Recover: First Checks Pilot, high-limit and oil checks — plus the reset you should never repeat. Read the guide → Ice Machine Making Less Ice (or None): Work the List Heat, filters, scale — the fade is diagnosable weeks before the bin runs dry. Read the guide → Espresso Machine Losing Pressure or Steam: Barista-Safe Checks Grind honesty, gauge reads, gaskets & wand tips — before blaming the machine. Read the guide → Commercial Dishwasher Not Sanitizing: Fix It Before the Inspector Finds It Temp labels, test strips, the booster — verified before the inspector does. Read the guide →

The rule behind every guide

Owner-safe checks only: power, settings, airflow, cleaning, gaskets, filters. The moment a fix involves gas lines, refrigerant, or the inside of an electrical panel, the guide says “stop — call a licensed technician,” because in Florida that's both the law and the thing that keeps your insurance valid. Honest triage beats a bigger repair bill later.

Down equipment? Let’s get you back cooking.

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