Repairs & Breakdowns
How to fix broken equipment, troubleshoot common issues, and handle kitchen emergencies.
Commercial kitchen equipment symptoms: safe operator checks before you call
A symptom index for commercial kitchen equipment: the safe operator checks for walk-ins, ice machines, fryers, ranges, hoods, and dishwashers, plus when to stop and call dispatch.
Walk-in cooler symptoms: safe operator checks for the six most common failure patterns
A symptom-by-symptom field guide for commercial walk-in coolers: what to observe, the safe operator checks to run before calling, and the trigger to stop and dispatch.
Same-day kitchen equipment repair in Los Angeles: what 'fast' actually means
Every restaurant repair vendor claims same-day service, and most mean something different by it. What to ask, what to verify, and what to expect when a hot line goes down at 5pm.
Walk-in cooler down on a Friday at 9pm: the triage decision tree before you call anyone
When a walk-in cooler stops holding temperature mid-service, the first hour decides whether the night is a recoverable repair or a five-figure inventory loss. The decision tree the kitchen manager should run before the emergency call.
Commercial Refrigeration Repair for Restaurants: Why the Right Technician Matters
Commercial refrigeration repair keeps restaurant coolers safe and running. See how Boh coordinates vetted BohPros like CR Appliance Repair across the LA area.
When Refrigeration Fails Behind the Bar
Bar beverage refrigeration failures — glycol chillers, kegerators, back-bar coolers, draft beer lines — can shut down a bar program mid-shift. Learn the warning signs and how Boh coordinates repair through vetted BohPro technicians.
Commercial Cooking Equipment Repair for Restaurants: Keeping the Hot Line Running When Equipment Fails
When a fryer stops heating or an oven loses temperature mid-service, every minute of downtime is felt on the floor. Learn how Boh coordinates commercial cooking equipment repair — and meet A+ Appliance Repair and Maintenance, a BohPro built for same-day hot line calls.
Grease Trap Overflowing at Your Restaurant? What to Do Next Before It Disrupts Service
A grease trap overflow can escalate from a slow drain to a service disruption. Here is what to do right now, when pumping may be enough, and when hydro jetting is also needed.
Commercial Ice Machine Troubleshooting: Diagnose and Fix Common Problems
Common ice machine problems, their causes, and when to call a technician.
Restaurant Equipment Maintenance: Reactive vs. Preventive – What’s Best?
Is reactive or preventive restaurant equipment maintenance better? Discover the pros, cons, and cost-saving strategies to keep your kitchen running smoothly.
Failed Restaurant Inspection in California: How to Respond and Recover
Learn how to bounce back from a failed restaurant inspection with actionable tips to improve compliance, avoid future issues, and protect your business.
Avoid Common Restaurant Equipment Problems with These Simple Tips
Learn how to avoid common problems with restaurant equipment, including lack of cleaning, improper use and handling, wear and tear, and power surges