24/7 Emergency Commercial Service Across the Carolinas
When commercial equipment fails, the clock starts immediately. Product is at risk, service stops, and every hour costs money. Pro-Serv technicians are on call 24 hours a day, seven days a week, and same-day service is available for emergencies. Calls are dispatched from four branches in New Bern, Raleigh, Wilmington, and Charlotte, which keeps a technician close to most Carolina markets. Call (910) 650-3721 to reach a technician.
What counts as an emergency?
An emergency is any failure that stops your business from operating or puts product, safety, or compliance at risk. A walk-in or freezer losing temperature. A fryer, oven, or range down during service. A refrigeration leak. A hood or exhaust system that has shut the line down. A plumbing failure that closes a kitchen. No heat or no cooling in an occupied building.
The test is one question: can the business still run? If it can, the problem is a scheduled repair. It can be booked around your operating hours, it usually costs less, and you get a planned arrival window. If it cannot, call it in as an emergency. That is the line between emergency restaurant equipment repair and a repair that can wait for tomorrow. If you are not sure which side of the line you are on, call and describe what is happening. The person on the phone will tell you which it is.
How fast can a technician get here?
Emergency calls are answered 24 hours a day, seven days a week, and same-day service is available. Dispatch comes from the nearest of four Carolina branches, so how quickly a technician arrives depends on where your site is, which technicians are free, and what has failed. Pro-Serv does not promise an exact response time that has not been confirmed. What you will get on the call is a straight answer about who is coming and when.
Customers on a preventative maintenance program receive priority scheduling. If your building is already on a program, say so on the call.
Multi-site businesses can run every location through one account and one number. Emergency restaurant equipment repair at any of your kitchens starts with the same call to (910) 650-3721, and the nearest branch takes it.
What equipment do you cover on an emergency call?
Pro-Serv covers commercial kitchen equipment, refrigeration, HVAC, plumbing, and hood and exhaust systems on emergency calls. That includes walk-in and reach-in coolers and freezers, ice machines, fryers, ovens, ranges, griddles, steamers, dishwashers, prep tables, condensers and evaporators, rooftop units, and commercial plumbing failures.
The practical advantage is one call for the whole building. You do not need a different contractor for the cooler, the rooftop unit, and the floor drain. The on-call technician who arrives can diagnose across systems instead of sending you to somebody else.
Pro-Serv is a CFESA certified company, and its technicians are CFESA certified. CFESA is the commercial foodservice equipment industry’s certification for service companies and technicians.
Professional. Reliable. Hard Working. Team Driven. Results Matter.
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What happens when you call
Tell us what the equipment is doing, where you are, and whether the business is currently down. That is enough to get the call classified and dispatched. You will be told which branch is covering it and what the arrival window looks like. The technician arrives with the diagnostic tools and common parts for the equipment described, so most calls are resolved in a single visit.
Have these ready if you can:
- The equipment type and brand
- The model or serial number, if it is visible on the plate
- What happened and when it started
- The site address, and the name and number of someone who will be there
If you do not have all of it, call anyway. The technician can find the model number on site. The equipment should not wait for the paperwork.
What does emergency service cost?
Emergency work is priced on diagnosis, parts, and labor, the same as scheduled repair. What changes is the timing, not the formula. Pro-Serv quotes after a technician has diagnosed the equipment rather than over the phone, because two sites can describe the same fault and have completely different causes.
Emergency dispatch outside standard hours can carry a different labor rate. Standard office hours are Monday to Friday, 8:00am to 5:00pm. If a different rate applies to your call, you will be told before a technician is sent, never after.
The surest way to spend less on emergency calls is to have fewer of them. A preventative maintenance program catches worn parts and drifting temperatures on a scheduled visit, before they turn into a failure at the worst possible hour.
Emergency service compared to scheduled repair
Where does Pro-Serv provide emergency service?
Pro-Serv dispatches emergency calls from four branches across North Carolina, covering North and South Carolina.
Frequently Asked Questions
Do you really answer the phone at 2am?
Yes. Pro-Serv technicians are on call 24/7, including nights and weekends. The office is open Monday to Friday, 8:00am to 5:00pm, but an emergency call outside those hours still reaches an on-call technician. Call (910) 650-3721, say whether the business is down, and describe what the equipment is doing. You will get a straight answer about who is coming and when.
What is the difference between an emergency call and a same-day call?
An emergency call is about the state of the business: something has failed and you cannot operate, or product, safety, or compliance is at risk. Same-day is about timing, and same-day emergency service is available. A fault that still lets you operate is usually better booked as a scheduled repair, planned around your operating hours. If you are not sure which you have, call and describe it.
Do you charge more for after-hours emergency service?
Emergency dispatch outside standard office hours, which are Monday to Friday, 8:00am to 5:00pm, can carry a different labor rate. If it applies to your call, you will be told on the phone before a technician is sent, never after. The rest of the price works like any Pro-Serv repair: diagnosis, parts, and labor, quoted once a technician has diagnosed the equipment.
What should I do while I wait for a technician?
Protect the product and keep people safe. Move product from a failing cooler or freezer to another unit, or onto ice. Keep the doors of a failing cooler closed. Turn off equipment that is leaking or sparking, if you can do it safely. Do not attempt a repair on gas or electrical equipment yourself. Leave that to the technician who is on the way.
My walk-in is losing temperature. How long do I have?
Refrigerated food has to be held at or below 41 degrees Fahrenheit to stay safe. A closed walk-in typically holds safe temperature for a few hours, but that window starts when the unit fails, not when someone notices. Call for emergency refrigeration repair as soon as the temperature starts climbing, rather than checking again later.
Do you cover emergencies outside of restaurants?
Yes. Emergency restaurant equipment repair is one part of the work, not the limit of it. Pro-Serv technicians respond to refrigeration, HVAC, and plumbing emergencies in commercial buildings across the Carolinas, including offices, retail spaces, convenience stores, and warehouses. No heat or no cooling in an occupied building counts as an emergency whether or not there is a kitchen in it.
Can you handle emergencies across all of our locations?
Yes. Multi-site businesses can run every location through one account and one service number. An emergency at any site goes to (910) 650-3721 and is dispatched from the nearest of the four branches in New Bern, Raleigh, Wilmington, and Charlotte. You do not need a separate contractor or number for each market.
How do I reduce how often I need emergency service?
Put the building on preventative maintenance. Scheduled visits through the year cover inspection, cleaning, and system checks, with a written report after each one, so worn parts and drifting temperatures get caught before they stop the business. Maintenance customers also receive priority scheduling when something does fail. It runs as a flat recurring cost per building.
One Partner. Every Solution.
Managing a building is easier when fewer vendors are involved. Pro-Serv Facility Solutions brings kitchen equipment, refrigeration, HVAC, plumbing, hood systems, and additional facility services under one team. *One Company. Multiple Solutions. Complete Peace of Mind.
One Company. Multiple Solutions. Complete Peace of Mind.
Call (910) 650-3721 or request service.
