San Diego Appliance Air Conditioning Heating Repair and Service
San Diego Refrigeration, Commercial Appliances, AC and Heating Repair
Home > San Diego Restaurant and Commercial Appliance Repair

We specialize in fixing all brands restaurant and commercial appliances in San Diego County. If your restaurant and commercial appliances doesn't work efficiently and you have problematic issues with it, simply call our toll free number and we will take care of the rest. We are available 24/7 for any San Diego commercial appliance repairs at:


We repair all restaurant and commercial appliance brands such as:

Scotsman Appliances
Hoshizaki Appliances
Blodgett Appliances
Manitowoc Appliances
Hobart Appliances
Hobart Appliances
Aga Appliances

Southbend Appliances
Toastmaster Appliances
Moffat Appliances
Cleveland Appliances
Vollrath Appliances
Silverking Appliances
Wells Appliances

Wolf Appliances
Randell Appliances
Traulsen Appliances
True Appliances
Silverking Appliances
and many more view all brands

Our commercial appliance repair service area includes entire San Diego and the surrounding cities that are listed below:

San Diego
Chula Vista
Imperial Beach
La Mesa
Lemon Grove
National City


San Marcos
Solana Beach

La Jolla

El Cajon
Del Mar
Point Loma

view the rest service areas

Attention: the information below, which will help you to become more familiar with your restaurant and commercial appliances. This information will also help you to use your restaurant and commercial appliances in the most efficient and effective way, which will save you money from utility bills and future restaurant and commercial appliances repairs. However, we do not suggest that you get involved with any restaurant and commercial appliances repairs that you are not familiar with, especially because most restaurant and commercial appliances require professional training and knowledge with gas and electricity. To receive professional San Diego Commercial Appliance Repair help call us 24/7 at:



The cleaning and sanitizing of commercial and restaurant appliances is an important component in the overall food safety program in any kitchen and restaurant operation. Potentially contaminated food comes into contact with commercial and restaurant appliances and utensils on a daily basis. Many times, different foods are processed on the same piece of commercial and restaurant appliances. Consider also that food is often processed at room temperature, which is well within the temperature danger zone. All these factors come together to form a potentially hazardous situation. To avoid an impending disaster from occurring, it is imperative that the commercial and restaurant appliances be properly cleaned and sanitized in a timely manner. Notice that two words are being used: "cleaning" and "sanitizing." They are two separate and distinctly different processes that need to be properly completed to ensure a safe environment in which to prepare food. Cleaning is the process of removing visible soil. Sanitizing is the process of removing or reducing bacteria to a safe level. They are both necessary and one should not be done without the other. How often commercial and restaurant appliances should be cleaned and sanitized depends on the commercial and restaurant appliances and what is being done with it. This subject will be covered with each specific piece of commercial and restaurant appliances in subsequent chapters. However, a general rule of thumb states that commercial and restaurant appliances should be cleaned and sanitized after each use. Additionally, it should be cleaned when a different type of food is being processed on the same piece of commercial and restaurant appliances. For example, if you were slicing meat on a slicer, it should be cleaned and sanitized prior to cutting vegetables. Under no circumstance should commercial and restaurant appliances, or parts of commercial and restaurant appliances, that comes into contact with food be allowed to sit for over four hours without being cleaned and sanitized. Commercial and restaurant appliances that is used but does not come in contact with food should be cleaned after each shift.


There are two steps to cleaning commercial and restaurant appliances: washing and rinsing. The washing process involves the use of a cleaning agent, of which there are three types: detergents, acid cleaners, and abrasive cleaners.


After cleaning and rinsing, it is necessary to sanitize the commercial and restaurant appliances, utensils, or work surface. This is done to kill or reduce the number of bacteria to a safe level so that when food comes into contact with these objects, it will not become contaminated. Sanitizing can be accomplished by either applying heat or chemicals.

After reading the text and the problem cannot be resolved, we strongly suggest that you call us for your San Diego commercial appliance repair appointment at.