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Home > Restaurant and Commercial Fryer Repair San Diego

We specialize in fixing all brands and models restaurant and commercial fryers. If your restaurant or commercial fryer doesn't get hot enough or you have any other problematic issues with it, simply call our toll free number and we will take care of everything. We are available 24/7 for any San Diego restaurant fryer repairs at:


We repair all restaurant and commercial fryer brands such as:

Blodgett ovens
Manitowoc ice
Hobart oven
Hobart refrigerator
Aga appliances

Anvil America
Star Manufacturing
Moffat ovens
Cleveland range
Vollrath refrigeration
Silverking refrigeration
Wells ovens

Wolf gas range
Star Mnf
Randell refrigeration
Traulsen refrigeration
True mfg
and many more view
all brands

Our service area includes all of 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 or commercial fryer. This information will also help you to use your restaurant and commercial fryer in the most efficient and effective way, which will save you money from utility bills and future restaurant or commercial fryer repairs. However, we do not suggest that you get involved with any restaurant or commercial fryer repairs that you are not familiar with, especially because most restaurant or commercial fryer require professional training and knowledge with gas and electricity. To receive professional San Diego restaurant fryer repair help call us 24/7 at:


Fryer Overview

Deep fat restaurant fryers are used in many commercial kitchens and come in gas or electric as well as stationary or table models. While restaurant fryers are very useful, the high temperature at which they function makes them very dangerous to operate as well as to clean. Fryers normally operate at 350°F (176°C), but there are exceptions. Consult your recipe or product directions for the proper restaurant fryers temperature. One of the major expenses of operating a restaurant fryers is the cost of shortening or oil. As a matter of fact, the Keating Company estimates that the cost of oil over the lifetime of the restaurant fryers is greater than the cost of the system itself. Prudent operators, therefore, want to ensure that the life of the shortening is as extensive as possible while still delivering an excellent product. Food cooked at too low a temperature in old oil will deliver a soggy brown product, while food cooked at the proper temperature in satisfactory oil will produce a crisp, crunchy, golden brown product. It's a fact of life that shortening breaks down as it is used, but handled properly it can last much longer than if handled improperly. To ensure the longevity of oil or shortening, follow these steps:
•           Filter the restaurant fryers oil daily.
•           Boil the system out weekly.
•           Oxygen breaks down oil. The hotter the oil, the greater the breakdown. Always cook with the restaurant fryer at the proper temperature.
•           For the same reason, keep the fryer at a low temperature during slack periods. Not only will it prolong the life of the shortening, it will also lower utility costs.
•           Keep the kettle covered when not in use.
•           Carefully remove crumbs and food particles that fall off the food by using a strainer. Those not removed will eventually carbonize and cause shortening breakdown.
•           Salt and seasonings containing sodium and sodium byproducts break down oil. Potatoes treated with sodium sulfite to retain whiteness should be washed and completely dried prior to frying.


•           Power ON switch—Turns the unit on and shuts if off. Note: Some manufacturers do not have a power switch. Setting the thermostat to the desired temperature simultaneously turns the unit's power on.
•           Thermostat—Controls the cooking temperature.
•           Drain valve—the valve that allows the oil to drain from the kettle when emptying and/or cleaning the fryer. This should always be closed when filling the kettle with shortening or oil.
•           Kettle—the vessel that holds the shortening where the product is fried.
•           Melt cycle—used to melt solid shortening (not available on all models).

After reading the text and the problem cannot be resolved, we strongly suggest that you call us for an dishwasher repair appointment at.