Local Repair Service
for Boston Kitchens
Commercial Appliance Repair
Priority scheduling for Boston businesses. Restaurants, cafés, laundromats, hotels and multi-family buildings — a kitchen that cannot hold temperature or make ice cannot trade.
- Kitchens out of action go ahead of booked domestic work
- Booked into the morning window between delivery and prep wherever the room allows it
- Ice, refrigeration, warewashing and cooking — Hoshizaki, Manitowoc, Scotsman, True, Turbo Air, Atosa, Hobart and Vulcan
- Written record of what was found and corrected, for your files and for inspection
- Where the cause is an interval nobody kept, we say so — a greased-up condenser is not a broken part
- Gas shut off at the isolator, and every joint opened tested with a detector before it goes back
Worked ahead of booked domestic calls · Scheduled around your service hours
Industries We Serve
Commercial appliance repair across Boston and the surrounding towns
Restaurants & Cafés
- Walk-in refrigerators & coolers
- Commercial dishwashers
- Ovens, ranges & flat-tops
- Ice machines, with records an inspector can file
Laundromats
- Speed Queen & Dexter washers
- Huebsch & Alliance dryers
- Coin-op mechanism repair
- Multi-unit service contracts
Hotels & Short-Term Rentals
- In-room mini-fridges
- Stack washer/dryer units
- Built-in dishwashers
- Microwave & appliance suites
Gyms & Fitness Centers
- Laundry room washers & dryers
- Sauna & steam equipment
- Break room refrigerators
- Commercial ice makers
Co-ops, Condos & Offices
- Common-area refrigerators
- Microwaves & coffee equipment
- Dishwashers
- Board-compliant repair documentation
Multi-Family Buildings
- In-unit and shared-basement laundry
- Refrigerators & dishwashers
- Stoves & ovens
- Scheduling coordinated with building staff
Why Businesses Choose Us
Commercial Appliances We Repair
Refrigerator Repair
Refrigeration gives less warning than anything else we service. A refrigerator works continuously, every hour of every day against a temperature band it is judged on continuously, and the fault that matters — a condenser fan slowing, a defrost cycle shortening — makes no noise and shows no symptom until the compartment is already climbing.
Washer Repair
Laundry equipment runs in cycles that fill, agitate, drain and spin under load, which is genuinely hard duty — heavy wet loads, sustained vibration, water and heat sharing one cabinet. What wears is what absorbs that load: bearings, suspension, seals and pumps. The electronics usually just report what those have done.
Dryer Repair
A dryer runs as a fan with a heater attached, moving air through a load and out of the building. Its heat comes from an electric element or a gas burner, guarded by a thermal fuse and high-limit thermostat that open when air stops moving through the dryer. In older Boston housing the vent run behind a dryer, often long and full of elbows in a basement or closet, decides as much about drying time as anything inside the cabinet.
Dishwasher Repair
A dishwasher runs in cycles that fill, heat, circulate and drain, which makes it a plumbing appliance at least as much as an electrical one. Inside the MWRA area the water is soft, so scale is rarely what narrows a passage — sediment shed by century-old iron mains and building risers is, and the machine reports the consequence rather than the cause.
Oven Repair
Your oven operates by holding a cavity at a set temperature against constant heat loss, and cooking equipment fails in a way that is easy to miss. Performance drifts, recipes stop behaving, someone adjusts for it, and by the time it is unmistakably broken the underlying fault has been developing for the better part of a year.
Microwave Repair
A microwave runs by generating microwave energy in a magnetron and steering it into the cavity. Its heating side works at voltages that stay dangerous after the plug is pulled, which is why the high-voltage capacitor is discharged before any microwave cover comes off. Most microwave faults turn out to be door switches, fuses, keypads and turntable drives, while magnetron and inverter failures are rarer and decide whether a repair makes sense.
Freezer Repair
A freezer runs continuously, with no duty cycle to rest on. No other appliance in the house is asked to do that, and it explains almost everything about how one fails: fans, defrost heaters, gaskets and sealed-system components wear out from never stopping, not from being badly made. The compressor is usually the last thing to go, and usually the first thing blamed.
Cooktop Repair
A cooktop works by putting heat into the pan itself, whether from a gas flame, a radiant element under glass or an induction coil. Simple to describe, precise to diagnose — because "will not heat", "heats unevenly" and "will not hold temperature" each arrive from several unrelated components, and telling them apart takes a thermometer rather than a conversation.
Ice Maker Repair
An ice maker works in harvest cycles, drawing and freezing water on demand. That makes an ice maker as much a water appliance as a refrigeration one, with supply pressure, filter condition, the inlet valve and the cleanliness of the water path deciding both output and taste. On the soft MWRA supply scale is rarely what restricts an ice maker, while sediment from old pipes and biofilm often are.
Wine Cooler Repair
Refrigeration gives less warning than anything else we service. A wine cooler works continuously, holding a much narrower temperature band than a refrigerator against a temperature band it is judged on continuously, and the fault that matters — a condenser fan slowing, a defrost cycle shortening — makes no noise and shows no symptom until the compartment is already climbing.
Stove Repair
A stove runs as two largely independent appliances — a cooking surface and an oven — sharing one cabinet, which means heat, and heat is what ages everything around it. Seals harden, hinges lose tension, sensors drift out of specification. Most of what gets replaced on cooking equipment failed gradually rather than suddenly, which is also why it is so often caught late.
Range Repair
A range runs as a cooking surface and an oven that share a cabinet and a control panel but almost nothing else, which means heat, and heat is what ages everything around it. Seals harden, hinges lose tension, sensors drift out of specification. Most of what gets replaced on cooking equipment failed gradually rather than suddenly, which is also why it is so often caught late.
Commercial Brands We Service
Commercial Appliance Repair — FAQ
The questions our coordinators field most often. Can't see yours? Ask us directly — it takes a minute.
Still have questions?
We cover Boston and the surrounding towns, out through Cambridge, Somerville and Newton, south to Brookline and Quincy, and up the North Shore to Salem and Gloucester.
Kitchens go ahead of booked domestic work, for the obvious reason: a room that cannot hold temperature or make ice cannot open. Ring as early in the day as you can manage and you will get a straight answer about what is genuinely reachable today, rather than a window that sounds better than it is.
Wherever the room allows it, yes — the useful slot is the morning between the delivery and the prep, and that is when this work gets booked. Turning up mid-service helps nobody. Where a fault genuinely cannot wait for a quiet hour you will be told that rather than left to discover it. Loading and delivery restrictions on the tighter restaurant blocks get planned into the stop instead of arriving as a surprise.
Hoshizaki, Manitowoc, Scotsman and MaxxIce on ice production; True, Turbo Air, Atosa, Everest and Perlick on refrigeration; Hobart on warewashing; Vulcan on cooking equipment. Domestic-badged equipment doing commercial hours is treated as commercial, because the duty cycle is what determines how something fails, not the badge on the front of it.
On commercial refrigeration a repeating fault is almost always a maintenance interval rather than a defective part. Kitchen air carries grease, grease coats condensers, and a coated condenser works a compressor to death years before it would have worn out honestly. Gaskets opened with hips and trays go the same way, and in older buildings so do water circuits carrying whatever the mains are shedding. The underlying cause gets named — replacing the same component every eighteen months is not a service.
Yes. What was found, what was done, and what the unit was holding when the technician left — written up so a manager can file it and an inspector can read it. Temperature in a commercial box is a food-safety obligation rather than a preference, and being asked for that record and not having it is a genuinely bad afternoon.
The phone is answered 24/7, including weekends and holidays, so you can always reach a person. Getting a technician to your door is the separate question: we run Greater Boston as a set of routes rather than one territory — the city neighbourhoods, the Cambridge–Somerville–Medford side, the Brookline–Newton–Quincy side and the North Shore each get worked as a block — so what is genuinely available depends on where the van already is. Call (857) 810-1119 and the coordinator will tell you what is actually open rather than booking a window we cannot hold.
Once the technician has identified the actual fault you get one price covering parts and labour together, and you approve it before anything is dismantled. Once you have agreed it, that figure holds even if the job takes longer than expected, and no separate labour line turns up at the end. If the fault turns out to be something we cannot put right, you are told that at the diagnosis rather than after a part has been ordered.
No. The rate is the same whenever you call, including nights, weekends and holidays. What changes overnight is availability rather than price: the line is staffed around the clock, but fewer vans are on the road, so a call taken at two in the morning is usually booked for first thing rather than dispatched on the spot. If it is a genuine emergency — a gas smell, water running, a freezer full of food — say so and you will get an honest answer about what can be done that hour instead of a booking that looks good on paper.
Commercial Emergency? We're Ready.
Priority scheduling · Written service records · Worked around your service hours
Call (857) 810-1119