Commercial Dishwasher Repair Near Me

Booster heatersHigh-temperature dish machines rely on a booster heater to bring final-rinse water up to sanitizing temperature. A machine that cannot reach rinse temperature often has a failed element, thermostat or contactor.

Wash and rinse temperaturesCommercial machines have temperature gauges for the wash tank and final rinse. A technician checks those readings against the data plate, since health inspections look at them too.

Wash tank heat and pumpsDoor-type and conveyor machines keep a tank of hot wash water and recirculate it with a large pump. Tank heaters, low-water cutoffs and pump seals are common repair points.

Chemical dispensingDetergent, rinse aid and sanitizer are fed by pumps that are often owned and serviced by a chemical supplier. A machine that runs but leaves film or fails sanitizer tests may need the supplier rather than a repair company.

Fill valves and solenoidsCommercial machines fill and rinse through solenoid valves. Weak rinse pressure, a machine that keeps filling or one that will not fill points to valves, strainers or water pressure.

Undercounter, door-type and conveyorUndercounter units behave much like heavy home dishwashers, while door-type and conveyor machines add hoods, curtains, tank heaters and motors. Mention the type when you call.

Downtime mattersFor a restaurant, school or bar, a dish machine out of service slows the whole kitchen. Ask about parts availability and how quickly a company can return for a second visit.