Restaurant Equipment Repair in Los Angeles
Commercial kitchen refrigeration, ice machines, and dish equipment repair for restaurants, cafes, and food service across Westside LA — scheduled around your service hours, with NET terms.
$85 service call credited toward repair · 30-day labor / 90-day parts warranty
Updated September 2026
Quick facts
| Service call | $85 — credited toward the repair when you proceed |
|---|---|
| Warranty | 30-day labor · 90-day parts |
| Credentials | BEAR #A 50636 · EPA Section 608 Universal |
| Hours | Mon–Fri 09:00–19:00 Sat–Sun 10:00–16:00 |
Scheduled around your service hours
A dead cooler or ice machine can shut a kitchen. Restaurant work is booked into early mornings and the gaps between meal rushes.
Commercial refrigeration
Reach-ins, prep tables, under-counters, and walk-in components — EPA Section 608 Universal certified for refrigerant work.
Ice machine service & descaling
Low or no ice from scale, water-system, or refrigeration faults — restored and cleaned to spec.
Commercial dish & warewashing
High-temp and low-temp dishwashers — not cleaning, not draining, not heating.
Recurring maintenance plans
Scheduled coil cleaning, gasket checks, and descaling keep health-code-critical equipment reliable.
NET terms & consolidated invoicing
One monthly invoice across all equipment. NET 15 / NET 30 for qualified restaurants.
Bilingual EN/ES
Both languages spoken — practical for back-of-house teams.
What does commercial kitchen equipment repair cost in Los Angeles?
A failed walk-in or ice machine mid-service is an emergency, and urgency — not just the broken part — is what a restaurant pays for. Cost tracks the fault: descaling and gasket work at the low end, sealed-system refrigeration the biggest jobs. Priority accounts are scheduled around rushes, so we work around your service hours.
How Epic Star repairs restaurant equipment in Los Angeles
In a restaurant, broken equipment isn’t an inconvenience — it’s lost revenue, spoiled inventory, and a kitchen that can’t open. A failed walk-in or ice machine during service is an emergency. We service commercial kitchens with that urgency in mind: scheduling around your rushes, standing accounts whose equipment we already know, and maintenance plans that prevent the breakdowns in the first place.
Scheduled around service
Restaurant work is booked around your service hours. Ask about available appointments; timing depends on scheduling and parts. We work around your hours — early mornings or between lunch and dinner — to reduce disruption during a rush.
Refrigeration is where it counts
Most commercial refrigeration failures in restaurants come from the environment: condenser coils caked with grease and dust, fan motors worn from constant runtime, and door gaskets torn from heavy use. Any of these pushes a reach-in or prep table out of food-safe temperature. We are EPA Section 608 Universal certified — Section 608 certification is legally required for refrigerant work — so when a unit is low on charge we find the sealed-system leak instead of topping it off and waiting for it to fail again. Walk-in components, defrost faults, and warm-running cases get the same root-cause approach.
Ice machines and warewashing
LA’s hard water scales ice machines fast, cutting output and eventually stopping production. We descale and service the water and refrigeration systems to restore full output. On the warewashing side, commercial dishwashers that won’t sanitize, drain, or heat usually trace to clogged jets and filters, a failed drain pump or solenoid, or a wash/rinse heating fault — all repairs we handle.
Maintenance plans that prevent emergencies
The best service call is the one you never have to make. Scheduled coil cleaning, gasket checks, and ice-machine descaling keep health-code-critical equipment in spec and dramatically cut surprise failures. We build a recurring plan around your specific equipment mix, with documented service reports you can keep for your records.
Easy to do business with
Qualified restaurants run on NET 15 or NET 30 terms with one consolidated monthly invoice across all equipment and locations, itemized per repair. New accounts can start per-visit and move to terms once established. Certificate of insurance available on request.
Credentials
California BEAR registered (#A 50636), EPA Section 608 Universal certified, $1,000,000 general liability insurance, 30-day labor warranty. Bilingual English and Spanish service for your back-of-house team.
Service area
Westside LA, Hollywood, West Hollywood, Santa Monica, Culver City, Mid-City, the beach cities, and the San Fernando Valley.
Call (213) 205-2055
Ask about priority restaurant accounts, recurring maintenance plans, and NET terms.
Real Restaurant Equipment Repair in Los Angeles jobs we've completed
Common issues we fix
-
Reach-in or prep refrigerator not holding food-safe temp
Most likely causes:
- Condenser coils caked from grease and dust
- Failed condenser or evaporator fan motor
- Low refrigerant from a sealed-system leak
- Worn or torn door gaskets
-
Ice machine making little or no ice
Most likely causes:
- Heavy scale buildup needing descaling
- Clogged water filter or inlet valve
- Water pump or float-switch failure
- Refrigeration-system or condenser fault
-
Commercial dishwasher not sanitizing or draining
Most likely causes:
- Clogged spray arms, jets, or filters
- Drain pump or solenoid failure
- Wash or rinse heating element / booster fault
- Scale buildup affecting temperature
-
Walk-in cooler or freezer running warm
Most likely causes:
- Dirty condenser or iced evaporator coil
- Failed defrost cycle
- Door gasket or closer failure
- Refrigerant leak in the system
-
Commercial oven or range not heating evenly
Most likely causes:
- Failed ignitor or burner valve
- Thermostat or temperature sensor fault
- Convection fan motor failure
- Gas pressure or supply issue
Frequently asked questions
How do you schedule a repair around our service hours?
Restaurant work is booked around your service hours because downtime can shut a kitchen and risk food spoilage. Ask about available appointments; timing depends on scheduling and parts. We coordinate around service, including early mornings or gaps between meal rushes, to reduce disruption.
Do you offer NET terms and one invoice for all our equipment?
Yes. Qualified restaurants can set up NET 15 or NET 30 terms after a short approval, with consolidated monthly invoicing across all units and locations and itemized line items per repair. This keeps your books clean and makes it easy to track equipment costs. New accounts can start per-visit and move to terms once established.
Do you do preventive maintenance, not just repairs?
Yes, and for restaurants it's the smart move. Scheduled condenser-coil cleaning, gasket inspection, and ice-machine descaling prevent the failures that strand a kitchen mid-service. We build recurring maintenance plans around your equipment so health-code-critical refrigeration stays in spec and surprise breakdowns drop sharply.
Are you certified for commercial refrigeration?
Yes. We are EPA Section 608 Universal certified, and Section 608 certification is legally required for refrigerant handling on commercial refrigeration — reach-ins, prep tables, ice machines, and walk-in components. We diagnose sealed-system leaks correctly rather than just adding refrigerant. We're also California BEAR registered (#A 50636) and carry $1,000,000 in general liability insurance, with a certificate of insurance available on request.
What kitchen equipment do you repair?
Commercial refrigeration (reach-ins, prep tables, under-counters, walk-in components), ice machines, commercial dishwashers and warewashing, and commercial ovens and ranges. For very large or highly specialized equipment we'll tell you honestly if a manufacturer specialist is the better fit rather than take on work outside our expertise.
Can you keep us in compliance with health-code temperatures?
We restore refrigeration to food-safe operating temperatures and can document it for your records. Recurring maintenance plans are the best protection — cleaning coils and checking gaskets before a unit drifts out of spec. We don't perform health inspections, but our service reports give you the temperature and repair documentation your team needs.
What's the warranty on restaurant equipment repairs?
Completed repairs include a 30-day labor warranty, and parts we supply are warranted for 90 days. Because commercial kitchen equipment runs hard, we'll also flag when a unit is nearing end of life so you can plan a replacement instead of paying for repeated repairs during service hours.
Google reviews
★★★★★
Great service!
★★★★★
They quickly diagnosed the A/C in hot weather and offered good prices on the replacement part. The technician, Ivan, fixed the issue, explained everything in detail, and provided recommendations for A/C maintenance. I recommend this company.
★★★★★
They upgraded my thermostat to a smart thermostat. Amazing, same day service and install was fast. Great communication and scheduling was easy 10/10 recommend
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