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PointLineAPPLIANCE REPAIR

Commercial Repair

Commercial Dishwasher Repair in Denver Metro Area

Undercounter, door-type and conveyor dish machine repair for kitchens across Denver Metro and Boulder County, with on-site diagnosis and a firm quote first.

Request Service (720) 285-3573

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Commercial Dishwasher Repair

Restaurant Dishwasher Repair That Keeps Your Kitchen Moving

When the dish machine stops, the whole kitchen feels it. Racks pile up, clean plates run short and your staff ends up washing by hand during service. We're a small, family-owned company based in Superior, and we repair commercial dish machines for restaurants, cafes, bars, schools and other businesses in 21 cities across the Denver Metro Area and Boulder County.

Your technician diagnoses the machine on site and gives you a firm quote before any work begins. The $85 diagnostic visit is credited toward the repair, we use genuine OEM parts, and every repair carries a 90-day parts and labor warranty. We're insured, and same-day service is often available, though we never promise it until we see the schedule.

Equipment We Repair

Commercial Dish Machines We Repair

Most kitchens rely on one machine more than they realize. Here is the equipment we work on every week.

  • Undercounter Dishwashers

    Compact machines common in bars, cafes and smaller kitchens. We repair pumps, heaters, fill and drain problems and door switches.

  • Door-Type (Upright) Machines

    The workhorse of many restaurant dish rooms. We service wash and rinse systems, temperatures, valves and controls.

  • Conveyor Machines

    Higher-volume machines that move racks through wash and rinse zones. We diagnose drive, pump, temperature and fill issues zone by zone.

  • Glasswashers

    Built for bar glassware, where clean, spot-free results matter. We look at rinse temperature or chemical delivery, arms and nozzles, and filling.

  • Booster Heaters

    The booster raises incoming water to final rinse temperature on high-temp machines. We test elements, thermostats and overall output.

  • High-Temp and Low-Temp Machines

    We repair hot-water sanitizing machines and chemical sanitizing machines alike, and we confirm the machine sanitizes the way it was designed to.

Common Problems

Common Commercial Dishwasher Problems and What Causes Them

These are the issues kitchens call us about most. The causes below are general; your technician confirms the real one on site before quoting.

  • Final rinse not reaching temperature

    Likely causes
    Failed booster heater element, faulty thermostat, scale buildup or low incoming water temperature
    What we check
    Booster element and thermostat, rinse temperature at the manifold, gauge accuracy and scale

  • Dishes coming out dirty

    Likely causes
    Clogged rinse or wash arms, weak wash pump, low wash temperature or lack of detergent delivery
    What we check
    Arms and nozzles, wash pump and motor, wash temperature and chemical feed lines

  • Machine won't fill or overfills

    Likely causes
    Stuck or failed fill valve, faulty float switch or debris in the inlet
    What we check
    Fill valve, float switch operation and water supply to the machine

  • Water not draining

    Likely causes
    Clogged drain, failed drain valve or drain pump, or debris in the sump
    What we check
    Drain valve, drain pump, strainers and the drain path

  • Machine won't start or stops mid-cycle

    Likely causes
    Faulty door switch, control issue or tripped safety
    What we check
    Door switches, float switches, controls and power to the machine

  • Spotting, film or white residue

    Likely causes
    Scale buildup, water hardness or incorrect rinse aid or sanitizer delivery
    What we check
    Scale inside the machine and booster, rinse arms and chemical feed delivery

  • Leaking around the machine

    Likely causes
    Worn door gasket, loose fittings or a leaking pump seal
    What we check
    Door seals, hose and plumbing connections, and the wash pump

Brands

Dish machines Brands We Repair

Don't see your make? Call with the make and model — we'll tell you right away if we can help.

  • Hobart
  • Jackson
  • CMA
  • Insinger
  • Champion
  • Fagor
  • Moyer Diebel
  • Jet-Tech
  • Electrolux Professional
  • Meiko
  • Winterhalter
  • American Dish Service
  • Miele Professional

Codes & Safety

Dish Machine Sanitizing Standards Under the FDA Food Code

A machine that runs isn't always a machine that sanitizes. These are the points we keep in mind on every commercial visit.

  • Final Rinse Temperature at the Manifold

    High-temp machines need a final sanitizing rinse of at least 180°F at the manifold, or 165°F for stationary-rack single-temperature machines. The rinse shouldn't exceed 194°F.

  • Sanitizer Concentration on Low-Temp Machines

    Chemical sanitizing machines must hold the sanitizer concentration listed on the product label. Test strips are a simple way for staff to check it regularly.

  • Data Plate and Working Gauges

    Dish machines need a readable data plate and temperature gauges that work. If a gauge reads wrong, it's hard to know whether the machine is truly sanitizing.

  • Deliming for Scale

    Denver-area water tends to leave scale, which can coat heating elements, clog nozzles and drag down rinse temperatures. Regular deliming helps the machine keep up.

Before You Call

Quick Checks Before You Call for Dishwasher Service

  • Make sure the machine is switched on and the door is fully closed and latched.
  • Check that the water supply valve to the machine is open.
  • Remove and rinse the strainers and scrap screens if your machine allows it without tools.
  • Look at the chemical containers to see whether detergent, rinse aid or sanitizer has run out.
  • Note what the temperature gauges read during a cycle and any error codes, so you can share them with your technician.

Have these ready

  • Make, model and serial number
  • A photo of the data plate
  • Any error code or warning light
  • What it was doing before it stopped
(720) 285-3573

Never open gas or electrical panels yourself. If you smell gas, shut off the gas supply, leave the building and call your gas utility.

Preventive Maintenance

Preventive Maintenance for Commercial Dish Machines

Most dish machine breakdowns build slowly. Clearing strainers and scrap screens daily, keeping wash and rinse arms clear, and draining and refilling the tank as the manufacturer recommends all go a long way. In general, staff who watch the gauges each shift tend to catch rinse temperature problems early.

Because Denver-area water tends to leave scale, deliming on a regular schedule matters here. A periodic visit lets your technician check temperatures at the manifold, test heater elements and thermostats, look over valves, switches and seals, and confirm chemical delivery, so small issues are handled before they shut down your dish room.

Commercial Service

Request Commercial Dishwasher Repair

Tell us what's happening and where. We'll call you back to schedule — or call now if the equipment is down.

  • Diagnosis on site, firm quote before any work
  • Genuine OEM parts
  • Same-day service often available
  • Cash, major credit cards, Venmo, Apple Pay or check
(720) 285-3573

Managing rentals with residential appliances? See our property management service

Request Commercial Service

Tell us what's down — we'll call you to schedule.

Faster by phone: (720) 285-3573

Commercial Services

Other Commercial Equipment We Repair

All commercial appliance repair

Service Areas

Commercial Dishwasher Repair Near You

Available in all 21 communities we serve across the Denver Metro Area and Boulder County.

FAQ

Commercial Dishwasher Repair FAQ

Common questions about commercial dishwasher repair.

Still have a question?

Give us a call — we'll be glad to help.

(720) 285-3573

How much does a service call cost?

The diagnostic visit is $85, and that amount is credited toward the repair if you go ahead. After diagnosing the machine, your technician gives you a firm quote so you can decide before any work starts.

Do you repair both high-temp and low-temp dish machines?

Yes, we work on both hot-water sanitizing and chemical sanitizing machines. That includes undercounter, door-type and conveyor models, glasswashers and booster heaters.

Which brands do you service?

We service the major commercial dish machine brands, including Hobart, Jackson, CMA, Champion, Meiko, Winterhalter and others in the list on this page. If your brand isn't listed, call (720) 285-3573 and ask.

Can you come out the same day?

Same-day service is often available, but it depends on the day's schedule. Call (720) 285-3573 as early as you can and we'll tell you honestly what we can do.

Do you refill or adjust our dish chemicals?

We check that the machine's chemical feed lines and pumps are delivering properly, but the chemical supply itself is handled by your chemical provider. If we find the machine is fine and the product or concentration setting is the issue, we'll let you know so you can call them.

What warranty do you offer on commercial repairs?

Every repair comes with a 90-day parts and labor warranty. We install genuine OEM parts, which helps the repair hold up in a busy kitchen.

Do you also service fryers or hoods?

No, we don't service fryers, kitchen exhaust hoods or fire-suppression systems. Our commercial work focuses on equipment like dish machines, glasswashers and booster heaters. We accept cash, major credit cards, Venmo, Apple Pay and checks.

Get Your Dish Machine Back in Service

Call (720) 285-3573 to schedule a visit. Your technician will diagnose the machine on site and give you a firm quote before any work begins, with the $85 diagnostic credited toward the repair and a 90-day parts and labor warranty behind it.

Request Service (720) 285-3573
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