Commercial Fryer & Griddle Repair in Miami
A fryer that will not hold temperature does not just cook badly. It burns oil, and oil is a line item you feel every week.
What we replace most
- Thermostats, probes and controls
- High-limit switches and safety devices
- Heating elements and contactors
- Pilot assemblies and thermocouples
- Gas valves on the appliance
- Oil filtration pumps and motors
- Drain valves and lines
- Griddle elements and burner sections
- Steamer descaling, inlets and level probes
Tell us the make, model and what it is doing when you call. That is what decides which parts go on the truck — and whether this is one visit or two.
Fryer, Griddle & Steamer Repair across South Florida
The hot line is where temperature control matters most and gets checked least. A fryer running hot degrades oil far faster than it should, costing you in product quality and in oil you are replacing early. A griddle with a dead zone means half the surface is unusable during the only hours it matters. A steamer that has scaled up stops producing steam and takes a section of the menu with it.
As with all gas-fired equipment, this is split work in Florida. Thermostats, high-limit switches, elements, controls, pilot assemblies, valves on the appliance and drain systems are ours. Gas supply line work requires separate licensing, and we tell you when a job needs it.
Equipment down right now? Describe the failure, not just the equipment — it decides what we bring.
Call (888) 822-7754Symptoms, and what usually sits behind them
These are patterns our technicians see in the field, not a diagnosis. The point of listing them is so you can describe the fault accurately on the phone — and so you can tell whether a quote you are holding matches the symptom you actually have.
| Symptom | What it usually means |
|---|---|
| Fryer not holding oil temperature | Thermostat or probe drift, a failing element or burner, or a control that has lost calibration. Running hot destroys oil; running cold makes soggy product and slows the line. |
| High-limit tripping repeatedly | A genuine safety device doing its job — usually a failed thermostat letting the oil overshoot, or a high limit at the end of its life. Do not bypass it; that is how a fryer becomes a fire. |
| Slow recovery between baskets | Weak burner or element output, or scale and carbon on the heat exchange surfaces. Recovery, not peak temperature, is what determines whether you keep up at service. |
| Griddle heating unevenly, dead zones | A failed element or burner section, a thermostat serving that zone, or a plate that has warped. Uneven griddles waste the majority of the cooking surface. |
| Pilot will not stay lit | Thermocouple, pilot assembly or a safety valve. Common, usually inexpensive, and frequently ignored until the appliance will not light at all. |
| Steamer producing no steam | Scale in the generator, a failed water inlet or level probe, or a drain that has closed. South Florida water is hard on steam equipment. |
| Filtration system not working | Pump, motor or a blocked filter path. A fryer without working filtration burns through oil at a rate that shows up in your food cost. |
The repair is rarely the expensive part
A dead fryer takes a section of the menu with it, and for a concept built on fried product it takes the concept. Published industry figures put a down cookline unit at roughly $1,400 per hour in lost revenue against an average repair time of about three and a half hours — several times the cost of the repair itself.
We say this because the decision most kitchens get wrong is waiting — running a failing machine through one more weekend because the repair feels expensive, when the weekend costs more than the repair would have.
Brands we work on
We are independent, not tied to one manufacturer, so one call covers a kitchen running six different badges. If your equipment is still under manufacturer warranty we will tell you — even though it means we do not get the job.
Written quote before we start
You approve the number on site, in writing, before any work begins.
Ranges, so you can sanity-check any quote
Almost nobody in this market publishes numbers. These are published national industry ranges, shown so you have something to measure a quote against at six in the morning.
| Item | Published industry range |
|---|---|
| Diagnostic / trip fee | $85 – $175 |
| Standard labor | $75 – $150 per hour |
| After-hours surcharge | $100 – $300 |
| Common repairs | $150 – $600 |
| Major components | $400 – $1,200+ |
These are national industry ranges published by trade and cost-guide sources, shown so you can sanity-check any quote you receive. They are not Express Xpert prices — we quote your specific equipment on site, in writing, before any work begins.
See the commercial repair overview for how we handle inspection findings, maintenance scheduling and vendor paperwork.
Get a commercial technician dispatched
Tell us what is down and how fast you need it. Commercial requests go to a dispatcher, not a general queue — and we ask for your service hours so a technician is not arriving in the middle of your dinner rush.
- Technician on site within 2 hours when equipment is down
- Written quote before any work begins
- $5M general liability — COI and W-9 for vendor onboarding
- Net-30 terms available for registered businesses
Equipment down right now? Calling is faster — (888) 822-7754.
Fryer, Griddle & Steamer Repair — FAQ
Our fryer keeps tripping the high limit. Can you just bypass it?
No, and you should not let anyone else either. The high limit is the device that stops a fryer full of oil from becoming a fire. Repeated tripping almost always means a failed thermostat is letting the oil overshoot, or the limit itself has aged out — both of which are straightforward repairs. Bypassing it removes the last protection between a control fault and a serious incident.
Do you work on gas fryers and griddles?
We repair the appliance — thermostats, high limits, pilot assemblies, thermocouples, valves on the unit, burners, elements, filtration and drains. Gas supply line work requires separate Florida licensing (a gas contractor licence for natural gas, an FDACS LP Gas Installer licence for propane) and we will tell you plainly when a job needs that trade.
Half our griddle has a cold spot. Is the whole unit finished?
Usually not. Griddles are zoned, so a dead area normally points at one element or burner section and the thermostat serving it — a repair, not a replacement. The exception is a plate that has genuinely warped, which changes the calculation and which we will tell you about honestly rather than selling you a part that will not fix it.
Is fryer oil filtration worth repairing?
Almost always. A fryer without working filtration burns through oil far faster, and oil is a recurring cost that shows up every week rather than once. Filtration pumps and blocked filter paths are among the cheaper repairs on the hot line and among the fastest to pay for themselves.
We service the whole kitchen, not one machine
Commercial Refrigeration
Reach-ins, prep tables, display cases & bar coolers
Walk-In Coolers & Freezers
Box down, doors, coils, compressors & controls
Commercial Ice Machines
Cubers, flakers, nugget & remote condenser units
Commercial Ovens & Ranges
Convection, combi, deck ovens & the cooking line
Pizza Ovens
Deck, conveyor & brick oven repair
Commercial Dishwashers
High-temp, low-temp & conveyor warewashing
Exhaust & Range Hoods
Fans, motors, dampers & makeup air — repair, not cleaning
Fryer, Griddle & Steamer Repair — Miami-Dade, Broward & Palm Beach
Call (888) 822-7754. Tell us the make, model and what it is doing — English or Spanish.