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PointLineAPPLIANCE REPAIR

Commercial Repair

Restaurant Equipment Repair in Denver Metro Area

Gas and electric ranges, ovens, griddles and charbroilers repaired on site, with a firm quote before work and genuine OEM parts.###

Request Service (720) 285-3573

5.0 — every review on Google is five stars

Restaurant Equipment Repair

Commercial cooking equipment repair for busy kitchens

When a burner won't light or an oven drifts off temperature in the middle of service, the whole line feels it. PointLine Appliance Repair is a small, family-owned company based in Superior, and we help restaurants, cafes and other commercial kitchens across 21 cities in the Denver Metro Area and Boulder County get their cooking equipment back to work.

Your technician diagnoses the problem 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 are insured, hold a 5.0 rating on Google, and same-day service is often available, though we can't promise it every time.

Equipment We Repair

Commercial kitchen equipment we repair

We work on gas and electric cooking equipment found on most restaurant lines, using genuine OEM parts.

  • Commercial ranges

    Open-burner ranges that won't light, burn unevenly or lose flame. We service burners, pilots, igniters, valves and regulators.

  • Convection ovens

    Ovens that bake unevenly, run hot or cold, or have a fan that won't spin. We check fan motors, thermostats, heating elements and controls.

  • Deck ovens

    Deck ovens that are slow to recover or heat inconsistently across the stone. We look at burners or elements, thermostats and door seals.

  • Range ovens

    The oven beneath your range top that won't hold temperature or won't ignite. We test thermostats, safety valves, thermocouples and igniters.

  • Griddles and flat-tops

    Flat-tops with cold spots, slow heat-up or temperatures that wander. We check burners, elements, thermostats and gas pressure.

  • Charbroilers and grills

    Charbroilers with weak, uneven or sooty flames. We inspect burners, pilots, valves and setup for our altitude.

Common Problems

Common restaurant equipment problems and causes

These are common problems with commercial cooking equipment. Your technician confirms the actual cause on site before quoting.

  • Burner won't light

    Likely causes
    Clogged burner ports, a failed igniter, a weak pilot or a gas supply issue
    What we check
    Gas supply and pressure, igniter spark, pilot flame and burner port condition

  • Pilot won't stay lit

    Likely causes
    A worn thermocouple, a dirty pilot assembly or a drafty location
    What we check
    Thermocouple output, pilot orifice cleanliness, flame size and safety valve operation

  • Oven won't reach set temperature

    Likely causes
    A failing thermostat, a bad heating element or a weak gas valve
    What we check
    Actual cavity temperature against the dial, element resistance, valve function and control signals

  • Convection oven bakes unevenly

    Likely causes
    A slow or stopped fan motor, a damaged fan blade or a leaking door gasket
    What we check
    Fan motor operation, blade condition, door seal and hinge alignment

  • Yellow, lazy or sooty flames

    Likely causes
    Incorrect orifices or air adjustment for altitude, or dirty burners
    What we check
    Orifice sizing, air shutters, regulator pressure and burner cleanliness

  • Griddle has hot and cold spots

    Likely causes
    Partially blocked burners, a failing element or a thermostat out of calibration
    What we check
    Surface temperature across zones, burner flame pattern, elements and thermostat accuracy

  • Oven door won't close or seal

    Likely causes
    Worn hinges, a torn gasket or a misaligned door
    What we check
    Hinge wear, gasket condition, door alignment and heat loss around the seal

Brands

Cooking equipment Brands We Repair

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

  • Vulcan
  • Blodgett
  • Rational
  • Middleby Marshall
  • Imperial
  • Avantco

Codes & Safety

Cooking line standards we keep in mind

A good repair isn't just about getting equipment to turn on. It's about steady heat, clean combustion and food that stays safe.

  • Thermostat calibration and even heat

    A thermostat that reads off by even a modest amount changes cook times and results. We compare actual temperatures to the setting and look for uneven heat across the cavity or cooking surface.

  • Flame quality at altitude

    The Denver Metro Area sits around 5,000 to 5,800 feet, and gas equipment needs the correct high-altitude orifices and setup per the manufacturer. Wrong setup often shows up as yellow, lazy or sooty flames and uneven heat.

  • 135°F

    Hot holding at 135°F

    The FDA Food Code calls for hot-held food to stay at 135°F or above. Equipment that can't hold temperature reliably is worth fixing promptly.

  • Gas safety comes first

    If you smell gas, shut off the gas valve if it's safe to do so, get everyone out of the building and call your gas utility from outside. Once the utility clears the space, we can diagnose the equipment.

Before You Call

Quick checks before calling for commercial oven or range repair

  • Make sure the gas supply valve to the unit is fully open and that other gas equipment in the kitchen is working normally.
  • For electric equipment, confirm the unit is plugged in and the power switch or controls are turned on.
  • Double-check the thermostat setting, timers and any mode selectors, since a bumped dial is an easy thing to miss during a busy shift.
  • Place an oven thermometer inside and note the actual temperature compared to the setting, so you can share it with your technician.
  • Write down the symptoms and snap a photo of the model and serial plate, which helps us bring the right OEM parts.

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 cooking equipment

As a general rule, most cooking equipment problems start small. Keeping burners and griddle surfaces clean, wiping down door gaskets, and watching for changes in flame color or heat-up time can help you catch issues before they interrupt service. Grease and food debris in burner ports are a common cause of uneven flames.

A periodic check of thermostat calibration, gas pressure, igniters, fan motors and door hinges can keep your line consistent and reduce surprise breakdowns. If you'd like your equipment looked over, call (720) 285-3573 and your technician will inspect it and let you know what needs attention, with a firm quote before any work.

Commercial Service

Request Restaurant Equipment 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

Restaurant Equipment Repair Near You

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

FAQ

Restaurant equipment repair questions

Common questions about restaurant equipment repair.

Still have a question?

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

(720) 285-3573

Which commercial cooking equipment do you repair?

We repair commercial ranges, convection ovens, deck ovens, range ovens, griddles, flat-tops, charbroilers and grills, both gas and electric. Brands we work on include Vulcan, Blodgett, Rational, Middleby Marshall, Imperial and Avantco.

Do you repair commercial fryers?

No, we do not service fryers. We focus on ranges, ovens, griddles and charbroilers so we can do that work well.

Do you service kitchen exhaust hoods or fire-suppression systems?

No, we do not work on exhaust hoods or fire-suppression systems. Those need a specialist contractor, and we're happy to focus on the cooking equipment underneath them.

How much does a diagnostic visit cost?

The diagnostic visit is $85, and that amount is credited toward the repair if you go ahead. Your technician gives you a firm quote on site before any work starts.

What warranty comes with a commercial repair?

Every repair includes a 90-day parts and labor warranty. We use genuine OEM parts, which are made to fit and perform the way the manufacturer intended.

Can you come out the same day?

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

How can our business pay?

We accept cash, major credit cards, Venmo, Apple Pay and checks. You'll know the full price before we begin, so there are no surprises on the invoice.

Get your cooking line back up and running

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

Request Service (720) 285-3573
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