Commercial Oven & Range Repair in Miami
An oven that is 30 degrees off does not look broken. It just quietly ruins covers all night and nobody can work out why.
What we replace most
- Thermostat, probe and control calibration
- Igniters, ignition modules and flame sensors
- Convection blower motors and bearings
- Heating elements and contactors
- Door hinges, springs and gaskets
- Control boards, transformers and wiring
- Combi steam generators and descaling
- Water inlet valves and level probes
- Safety limits and high-limit switches
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.
Commercial Oven & Range Repair across South Florida
Commercial ovens fail in two ways, and only one of them is obvious. The obvious one is a unit that will not light or will not heat. The expensive one is an oven that runs happily at a temperature that is not the temperature on the dial — burning one tray, undercooking the next, and costing you food and covers while the kitchen blames itself.
We handle the appliance side of this equipment: thermostats and controls, igniter components, blower motors, door hinges and gaskets, elements, and the boards behind it all. Work on the gas supply line itself falls under separate Florida licensing, and we will tell you plainly when that is what a job actually needs rather than taking it on.
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 |
|---|---|
| Oven not holding its set temperature | Thermostat or probe drift, a failing control board, or a door gasket letting heat out. Verify with an independent thermometer before anyone changes a part — plenty of "broken" ovens are correctly reporting an incorrectly calibrated dial. |
| Uneven bake front to back or side to side | Convection blower failing or running slow, a warped or dropped door letting heat escape one side, or a burner not firing evenly across its length. |
| Igniter clicking with no flame | Igniter or ignition module, a dirty flame sensor, or gas supply — the last of which is where the licensing line sits. |
| Long recovery time after the door opens | Weak burner output, a tired blower, or lost insulation value in an older cabinet. Recovery is what kills you at service, not peak temperature. |
| Door will not close or seal | Hinges, springs, or a gasket that has hardened and cracked. Every degree escaping the door is a degree the burner has to make again. |
| Control board faults or blank display | Board failure, a failed transformer, or heat damage to wiring behind the panel — common where a unit has been running with a blocked vent. |
| Combi oven not producing steam or draining | Scale in the steam generator, a failed water inlet or level probe, or a drain that has closed up. Combis are unforgiving about water quality. |
The repair is rarely the expensive part
Losing an oven mid-service is measured in covers, not in hours. Industry figures put a down primary cookline unit at roughly $1,400 per hour of lost revenue, against an average repair time of about three and a half hours — meaning the failure typically costs several times what the repair does before anyone has looked at the invoice.
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.
Commercial Oven & Range Repair — FAQ
Do you work on gas ovens and ranges?
We repair the appliance: thermostats, controls, igniter components, blowers, doors, boards and elements. Work on the gas supply line itself requires separate Florida licensing — a gas contractor licence for natural gas, or an FDACS LP Gas Installer licence for propane. When a job needs that trade we tell you, rather than doing work we are not the right people to do.
My oven is 25 degrees off. Does that need a whole new control?
Usually not. Start by confirming the actual cavity temperature with an independent thermometer, because a surprising number of "broken" ovens are running accurately against a dial that has drifted. From there it is typically calibration, a probe, or a gasket letting heat out — a control board is a long way down the list, not the first quote you should accept.
How long does a commercial oven repair usually take?
Most control, igniter, gasket and blower work is a single visit if the part is on the truck, which is why we ask for the make, model and symptom on the first call rather than just booking a slot. Boards and combi components for less common models sometimes have to be ordered, and we will tell you that up front instead of discovering it in your kitchen.
Can you service a combi oven?
Yes. The most common combi calls we see are scale in the steam generator and water-side faults — inlet valves, level probes and drains. South Florida water is hard on combis, and a descaling schedule is genuinely worth having on these rather than waiting for the failure.
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
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
Fryers, Griddles & Steamers
The rest of the hot line
Commercial Oven & Range Repair — Miami-Dade, Broward & Palm Beach
Call (888) 822-7754. Tell us the make, model and what it is doing — English or Spanish.