Commercial Kitchen Equipment and Refrigeration Repair
Pro-Serv handles commercial kitchen equipment repair for the whole kitchen, hot side and cold side, from fryers, ovens, and grills to walk-in coolers, freezers, and ice machines. Technicians are on call 24/7 for restaurant equipment repair, and same-day service is available. Four North Carolina branches cover restaurants, schools, and grocery stores across North Carolina and South Carolina.
What restaurant equipment repair does Pro-Serv cover?
Pro-Serv repairs commercial cooking equipment and commercial refrigeration for restaurants, multi-location chains, colleges and universities, and grocery stores. That covers the hot side of the kitchen (ovens, ranges, fryers, grills, steamers, and dish machines) and the cold side (walk-ins, reach-ins, prep tables, and ice machines). Technicians are CFESA certified.
CFESA, the Commercial Food Equipment Service Association, is the commercial foodservice equipment industry’s certification for service companies and technicians. Because one team covers the whole kitchen, you make one call whether the problem is a fryer or a freezer. That also helps with diagnosis. A prep table that runs warm may be pulling hot air off the cook line, and a pilot that keeps going out can be an air balance problem, not a burner problem. A technician who works on both sides of the kitchen can tell the difference.
Commercial cooking equipment repair
When a cooking line goes down, every ticket backs up. Pro-Serv handles commercial kitchen repair on gas and electric cooking equipment of every common type, from a single countertop fryer to a full line, plus specialty equipment. Find your equipment below.
Commercial refrigeration repair
Refrigeration problems put product at risk by the hour. Pro-Serv repairs walk-in and reach-in coolers and freezers, prep tables, cold wells, ice machines, and the temperature controls that run them. Refrigerated product must stay at or below 41 degrees Fahrenheit, so a unit drifting warm is worth a call before it becomes an emergency.
Commercial HVAC and ventilation repair
A kitchen also needs the right air. Pro-Serv repairs the rooftop units, split systems, exhaust fans, and air curtains that keep the kitchen and dining room comfortable for staff and customers. For full HVAC service, see our commercial HVAC page.
Brands we service
Pro-Serv technicians work on the major commercial kitchen and refrigeration brands, including the ones below.
Professional. Reliable. Hard Working. Team Driven. Results Matter.
Signs your equipment needs a technician now
Some problems can wait for a scheduled visit. These can’t. If you see any of them, call for service the same day.
Should you repair or replace it?
Most commercial kitchen equipment is worth repairing. Replacement starts to make sense when a repair costs about half the price of a new unit, when the same fault keeps coming back, or when parts for the model are no longer made.
Age matters less than condition and how hard the unit works. A fryer running two shifts a day wears faster than one that only runs lunch. After one diagnostic visit, a technician can tell you whether the unit is worth fixing and what the repair involves. Pro-Serv also sells and installs new equipment, so the advice isn’t tied to only one answer. If replacing makes more sense, you get that answer too.
How repair is priced
Repairs are priced on diagnosis, parts, and labor. Pro-Serv quotes after a technician has diagnosed the equipment, not over the phone, because two kitchens can describe the same symptom and have completely different causes.
You are told the cost before work goes ahead. Customers on a preventative maintenance program get priority scheduling. Regular maintenance is also the most reliable way to cut repair calls in the first place, because technicians clean, check, and adjust your equipment before a small problem turns into a breakdown.
Who we work with
Pro-Serv works with independent restaurants, multi-location restaurant chains, college and university dining programs, and grocery stores. Multi-site operators can run every location through one account and one phone number.
For multi-site operators, that means one point of contact who knows your locations, consistent technicians who get to know your equipment, and service records kept across every site. You can see what has been done at each location and spot the units that keep needing work. When something breaks at any site, it is the same call to the same team.
Where we repair: four Carolina branches
Repair calls are dispatched from the nearest of four branches, all in North Carolina, with service reaching into South Carolina.
New Bern
Our New Bern branch covers Eastern North Carolina and the Crystal Coast.
205 S. Glenburnie Rd, New Bern, NC 28560
Raleigh
Our Raleigh branch covers the Triangle, including Raleigh, Cary, Durham, and Chapel Hill.
2810 Yonkers Rd Suite 3E, Raleigh, NC 27604
Wilmington
Our Wilmington branch covers the coastal markets.
311 Judges Rd #8G, Wilmington, NC 28405
Charlotte
Our Charlotte branch covers the Charlotte commercial market and the western part of the state.
322 W 32nd St c13, Charlotte, NC 28206
Frequently Asked Questions
What types of commercial kitchen equipment do you repair?
Pro-Serv handles commercial kitchen equipment repair for both cooking equipment and refrigeration. On the hot side, that includes fryers, grills, griddles, ovens, ranges, charbroilers, steamers, kettles, pasta cookers, dish machines, mixers, food processors, heat lamps, and heat wells. On the cold side, it includes walk-in and reach-in coolers and freezers, prep tables, cold wells, ice machines, and ice cream machines. Pro-Serv also repairs commercial HVAC and kitchen ventilation, including rooftop units, split systems, kitchen exhaust fans, and air curtains. If your equipment isn’t listed, call (910) 650-3721 and ask.
Do you repair commercial refrigeration as well as cooking equipment?
Yes. Pro-Serv repairs commercial refrigeration as well as cooking equipment, including walk-in coolers and freezers, reach-ins, prep tables, cold wells, and ice machines. One team covers both the hot side and the cold side of the kitchen, so you make one call whether the problem is a fryer that won’t heat or a walk-in that won’t stay at or below 41 degrees.
Are your technicians certified?
Yes. Pro-Serv is a CFESA certified company, and its technicians are CFESA certified. CFESA, the Commercial Food Equipment Service Association, is the commercial foodservice equipment industry’s certification for service companies and technicians. It is specific to commercial foodservice equipment, the cooking and refrigeration equipment that runs in restaurant, school, and grocery store kitchens.
Do you offer 24/7 emergency repair?
Yes. Pro-Serv technicians are on call 24 hours a day, seven days a week, and same-day service is available. The office is open Monday to Friday, 8:00am to 5:00pm, and technicians are on call outside those hours. If a failure is keeping your business from operating, call (910) 650-3721 or see our emergency repair page.
How much does commercial kitchen equipment repair cost?
The cost of commercial kitchen equipment repair depends on what is wrong, which parts are needed, and how long the repair takes. Pro-Serv quotes after a technician has diagnosed the equipment, not over the phone, because two kitchens can describe the same symptom and have completely different causes. You are told the cost before any work goes ahead.
What should I have ready when I call for service?
Have the equipment type and brand, the model or serial number if you can see it, what the equipment is doing and when it started, the site address, and the name of someone who will be there when the technician arrives. If you don’t have all of that, call anyway. The technician can work out the rest on site.
Should I repair or replace my equipment?
Most commercial kitchen equipment is worth repairing. Replacement starts to make sense when a repair costs about half the price of a new unit, when the same fault keeps coming back, or when parts for the model are no longer made. A technician can usually tell you after one diagnostic visit. Pro-Serv also sells and installs new equipment, so you get a straight answer either way.
Can you service all of our locations?
Yes. Multi-site operators, including restaurant chains, college dining programs, and grocery stores, can run every location through one Pro-Serv account and one phone number. Calls are dispatched from the nearest of four branches in New Bern, Raleigh, Wilmington, and Charlotte, with service across North Carolina and South Carolina. You get one point of contact and service records across all of your sites.
One Partner. Every Solution.
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.
Call (910) 650-3721 or request service.
