Front-of-line commercial repair for independent restaurants, family chains, ghost kitchens, and food halls — refrigeration, cooking line, warewashing, and ice. Same-day priority during service windows, after-hours dispatch when product is on the line.
Reviewed by Mike Larson, Master Appliance Technician · 18+ yrs in-field · Last reviewed
Same-day priority
Commercial dispatch first.
EPA 608 certified
Sealed-system work in-house.
OEM parts on truck
True, Hoshizaki, Manitowoc, Hobart.
1-yr written warranty
Parts & labor in writing.
$199 trip charge — waived with any repair. Approve the work on the same visit and the trip charge comes off the invoice. If you decline, you pay only the $199 and we leave a written scope. Every completed repair carries a 1-year written parts-and-labor warranty.
Quick answer
Restaurant equipment repair across the Twin Cities covers the full back-of-house: walk-in and reach-in refrigeration, sandwich / pizza prep tables, combi ovens, convection ovens, six-burner ranges, deep fryers, char-broilers, undercounter and door-type dishwashers, ice machines, kegerators, and commercial laundry where on-site. Every tech is EPA Section 608 Universal certified, carries OEM parts for True, Hoshizaki, Manitowoc, Hobart, Vulcan, and Garland, and dispatches front-of-line on restaurant accounts. Commercial diagnostic is $199 (credited on approval). Most repairs land $280–$780 all-in; sealed-system or combi-boiler work is quoted in writing. 1-yr parts-and-labor warranty. Net-15 / Net-30 invoicing.
Services covered
True, Traulsen, Continental, Beverage-Air, Delfield, Turbo Air — condenser / evap fans, defrost components, gaskets, control boards, sealed-system diagnosis. Most repairs single-visit.
Typical all-in: $285–$685 all-in
Heatcraft, Bohn, Master-Bilt, Norlake — defrost heaters and timers, evap and condenser fan motors, door / gasket replacement, drain heater work, leak detection.
Typical all-in: $385–$985 all-in
Rational, Alto-Shaam, Blodgett, Vulcan — convection fan motors, steam generator faults, igniter / spark module, door gaskets, control-board swaps. We carry common parts on truck.
Typical all-in: $385–$885 all-in
Vulcan, Garland, Wolf, Pitco, Frymaster — ignition controllers, gas valves, thermostats, pilot assemblies, fryer high-limits. Gas-line work outside the appliance handled by licensed plumber.
Typical all-in: $285–$685 all-in
Hobart, Jackson, CMA, Champion under-counter and door-type machines — wash and drain pumps, booster heater work, rinse-arm rebuild, descaling, control-board replacement.
Typical all-in: $285–$685 all-in
Hoshizaki, Manitowoc, Scotsman cubers; Perlick and Glastender back-bar coolers. Scale cleaning, water-inlet valves, harvest sensors, condenser cleaning, dispense-side temperature work.
Typical all-in: $320–$780 all-in
Repair vs. replace
A closed dinner shift in the Twin Cities routinely costs $2,400–$6,000 in lost revenue. Commercial dispatch is front-of-line because a $485 same-day fan motor is the difference between open and closed.
Our trucks stock condenser and evap fan motors, defrost components, ignition controllers, drain pumps, and common control boards for True, Hoshizaki, Hobart, and Vulcan — so most jobs finish in one visit instead of becoming a 72-hour parts-order saga.
Refrigerant recovery, evacuation, brazing, and recharge are handled by the same tech who diagnoses the unit. You don't pay two trip fees and you don't wait for a second contractor's schedule to open up.
A quarterly preventive plan (condenser clean, gasket inspection, drain flush, electrical tightness, controller verification) catches the failing condenser fan before the Friday night call. One prevented spoilage event typically pays the annual.
Standard Certificates of Insurance for landlords and franchise compliance, Net-15 / Net-30 terms after the first paid visit, PO acceptance from restaurant groups and hospitality operators.
On 15-yr-old reach-ins or fryers with a $1,800 compressor quote, we'll tell you when the math says replace. We'd rather lose a single invoice than oversell a repair that doesn't earn its keep.
Brands serviced
If your equipment is down right now
Shift dairy, raw protein, and TCS prepped items to a working unit. Note the time — your HACCP log and your insurer will both ask.
Snap the controller display, internal thermometer, and any error code now. It speeds up diagnosis and protects you if you need to file a spoilage claim.
Pull the kickplate, vacuum the condenser, confirm doors seal, and check the drain pan. A felted coil or torn gasket is the failure 40% of the time and may get you through service.
(651) 364-7466. Tell us the equipment, the symptom, and whether product is at risk so we triage correctly. Calls before 2pm typically land same-day; refrigeration emergencies dispatch after hours.
FAQs
Commercial accounts get front-of-line dispatch. Calls before 2pm typically land a same-day window across Minneapolis, Saint Paul, and the inner-ring suburbs. After-hours emergency dispatch is available for refrigeration failures — tell us when you call if product is at risk.
Yes — Rational, Alto-Shaam, Blodgett, Vulcan, and similar. Convection fan motors, steam-generator faults, igniters, gaskets, and control boards. Most parts on the truck; specialty combi components ordered 24–72 hr.
Yes. Quarterly and semi-annual PM contracts with tiered pricing by equipment count and location. Multi-unit groups get a single POC, standardized reporting, and priority dispatch across the portfolio.
Yes — high-failure parts for those brands are stocked on the truck (fan motors, defrost components, gaskets, ignition controllers, wash and drain pumps, common control boards). Less common parts ship from OEM 24–72 hr.
Yes. After-hours and before-open service is available for restaurants and hospitality accounts that can't take equipment down during service. Same-day after-hours is offered for refrigeration emergencies.
Yes, naming your landlord, franchisor, or operating group as additional-insured. Issued at no charge, typically the same business day.
Yes — ghost kitchens and food-hall operators are a core segment. We coordinate dispatch through the operator-of-record and invoice the responsible tenant.
Standard restaurant equipment repairs run $280–$780 all-in after the $199 commercial diagnostic (credited on approval). Combi ovens, sealed-system refrigeration, and ice-machine teardowns can run higher and are quoted in writing first.
Yes. We issue COIs naming your property manager, hospitality group, hospital facilities office, or municipal account as additional-insured at no charge — typically the same business day. General liability and workers' comp are in force year-round; we can raise limits per contract on request.
First visit is card-on-file or COD. Once an account is established, we invoice Net-15 or Net-30 with itemized statements aligned to your accounting cycle. We accept POs from restaurant groups, hotel brands, property management firms, school districts, and city and county accounts. ACH and card payments both fine.
Yes — quarterly, semi-annual, and annual PM plans tiered by equipment count and equipment class. Every visit includes condenser cleaning, drain flushing, gasket and hinge inspection, electrical-tightness verification, controller and setpoint check, and a written report you can hand to insurers, health inspectors, or franchisors.
Every technician holds EPA Section 608 Universal certification covering R-404A, R-448A / R-449A (Solstice N40, Opteon XP40), R-290 hydrocarbon systems where code permits, and legacy R-22. Cooking-equipment techs are gas-certified for natural gas and LP on ranges, fryers, ovens, and combi-ovens.
Yes. We coordinate dock and freight-elevator windows in advance, badge in through hotel or hospital engineering, and work around banquet, service-window, and clinical-department timing. Overnight and pre-open service is available when a daytime window won't work.
Yes — after-hours, weekend, and holiday emergency dispatch is available for refrigeration, ice, and warewashing failures across the Twin Cities metro. A published after-hours premium applies and is confirmed in writing before the tech leaves the shop.
A 1-year written parts-and-labor warranty on every commercial repair — the same failure mode, on the same unit, within 12 months is covered at no additional charge. Some sealed-system components carry an extended manufacturer warranty on top; those terms are itemized on the invoice.
Yes. Truck-mounted reach-ins, undercounter units, generator-fed ice machines, and mobile prep tables are all serviceable — we typically shop-visit at your commissary or overnight parking rather than roadside so the unit can stabilize before diagnosis.
Yes. Written estimates are issued before any sealed-system, compressor, or major-component work. On request we provide inspector-ready documentation: repair scope, part numbers, refrigerant type and charge, and the date service restored the unit to spec.
Full Twin Cities metro — Minneapolis (55401–55488), Saint Paul (55101–55155), Bloomington, Edina, Eden Prairie, Maple Grove, Woodbury, Eagan, Plymouth, Minnetonka, Roseville, Burnsville, and the surrounding suburbs — plus Hudson, WI 54016 and Western Wisconsin. Commercial dispatch runs a daily route across the metro.
Related coverage
Who we serve
Restaurant Equipment Repair — Twin Cities covers foodservice, hospitality, healthcare, retail, and institutional accounts across the Twin Cities metro. Multi-location operators get one dispatcher, one COI on file, and Net-15 / Net-30 invoicing.
Service area
Daily route across Minneapolis, Saint Paul, and the surrounding metro. ZIP coverage: 55401–55488 (Minneapolis), 55101–55155 (Saint Paul), 55420–55439 (Bloomington/Edina), 55304–55449 (north metro), 55044–55124 (Lakeville/Apple Valley/Eagan), 55125–55129 (Woodbury), and 54016 (Hudson, WI).
