Restaurant Equipment Repair in Los Angeles
Commercial kitchen refrigeration, ice machines, and dish equipment repair for restaurants, cafes, and food service across Westside LA — with priority response and NET terms.
Updated May 2026
Quick facts
| Service call | $85 — fully credited toward your repair |
|---|---|
| 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 |
Priority response for downtime
A dead cooler or ice machine can shut a kitchen. Restaurant accounts move to the front of the queue.
Commercial refrigeration
Reach-ins, prep tables, under-counters, and walk-in components — EPA Section 608 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.
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: priority response, scheduling around your rushes, and maintenance plans that prevent the breakdowns in the first place.
Priority response, scheduled around service
Restaurant accounts move to the front of the queue. Call before noon and we typically reach you the same day, and we work around your hours — early mornings, between lunch and dinner — so the repair doesn’t shut you down during a rush. Standing accounts get our fastest response because we already know your equipment.
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 certified — 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 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 fast can you respond when our equipment goes down?
Restaurant accounts get priority dispatch because downtime can shut a kitchen and risk food spoilage. When you call before noon Monday through Saturday, we typically reach you the same day, and we coordinate around service hours — early mornings or between meal rushes — so the repair disrupts your operation as little as possible. Standing accounts get the fastest response.
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 certified, which 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 carry their manufacturer warranty (typically 90 days to one year). 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.
Call (213) 205-2055
Or text a photo of your appliance for a fast estimate.