Commercial
Restaurants, cafés, offices and rental properties. Equipment that cannot sit idle gets priority, because for you the cost of waiting is measured in a closed kitchen.
Equipment
Front of house, back of house and the laundry room.
Reach-ins, undercounters, prep tables and walk-in components.
Low production, cloudy ice or a unit that has stopped.
Ranges, ovens and cooktops.
Booster heaters, pumps and door seals on high-temp and low-temp machines.
Coin-op and in-unit machines across apartment buildings and short-term rentals.
Refrigerators, ice makers, dishwashers and disposals in offices and shared kitchens.
How it works
Say what the equipment is and whether service is stopped. Down equipment goes first.
We prioritize jobs where downtime is costing money over routine residential calls.
Full number before anything starts. For property managers we can send it in writing for approval.
Every repair carries a 60-day warranty. For recurring faults we tell you when replacement is the cheaper answer.
Pricing
Every job is priced after an on-site inspection, because the same symptom can point to a small part or a major one. The technician checks the appliance and gives you the exact price before any repair starts.
The $115 service call covers the visit and diagnosis. It is credited toward the repair when you approve it, and if you decide not to repair, the $115 is all you pay. Contact us to schedule an inspection and receive an on-site estimate.
Downtime is the real cost
For a home refrigerator, a two-day wait is inconvenient. For a restaurant, a walk-in that drifts five degrees overnight is a health inspection problem and a five-figure product loss, and a dead ice machine on a Friday in summer takes the bar down with it. That difference is the whole reason commercial work is organized differently: what you are buying is response time as much as the repair itself.
We prioritize commercial calls where service is actually stopped. In practice that means telling us plainly whether the kitchen is running. A prep table that is running warm but holding is a scheduled job; a walk-in condenser that has failed is not, and we would rather you say so than be polite about it.
For property managers and short-term rental operators the pattern is different again. There the problem is usually volume: a dozen units with laundry and refrigeration of varying ages, and no way to predict which one goes next. We can send written quotes for approval before work starts, which is normally what the accounting side needs, and we will tell you when a machine has reached the point where replacing it beats repairing it a third time.
One honest note on scope. We are an appliance and refrigeration service, not a full commercial HVAC contractor. Reach-ins, undercounters, prep tables, ice machines, cooking equipment, commercial dishwashers and laundry are squarely our work. Full walk-in construction and rooftop HVAC are not, and we will say so rather than take the job and learn on your equipment.
We cover San Diego, La Jolla, Del Mar, Rancho Santa Fe, Solana Beach, Carlsbad and nearby areas.
Questions
Same day whenever we can, and down equipment takes priority over routine residential calls. Tell us plainly whether service has stopped, because that is what decides how soon we come.
Yes. We can send written quotes for approval before starting, which is usually what the accounting side needs, and we handle laundry and refrigeration across multiple units.
We service walk-in components such as fans, thermostats and condensing units. Full walk-in construction and rooftop HVAC are outside our scope, and we say so up front rather than take work we are not set up for.
It depends on how often the same fault has come back. A first failure on a well-built commercial unit is almost always worth repairing; a third failure on the same component usually means the machine is telling you something, and we will say so.
Leave your details and we'll call you back within 15 minutes during business hours.