Commercial Kitchen Equipment Repair

Dirty Works technicians servicing a commercial fryer bank in a restaurant kitchen

Fryers

Commercial Fryer Repair

The fryer is the hardest-working box in most kitchens, and when it goes down, half the menu goes with it. We work on open fryers and pressure fryers — including Henny Penny pressure fryers, which are their own discipline — and we've had our hands inside just about every failure mode the hot side can produce.

FrymasterHenny PennyPitcoPressure Fryers

Won't heat, or heats and quits — igniters, thermopiles, gas valves, contactors, elements
Slow recovery between drops — the fryer that "still works" but kills your ticket times
Tripped or failed hi-limits — the safety that's telling you something, not the problem itself
Filtration systems — pumps, lines, and valves on built-in filter setups
Thermostat drift — oil running hot or cold of setpoint, wrecking product and oil life

A word on hi-limits: if yours keeps tripping, stop resetting it. That control is the last thing standing between your kitchen and seriously overheated oil. Kill the vat and text us — we treat those calls with the urgency they deserve.

Text Us Your Fryer's Model #

Dirty Works technician servicing a Southbend commercial oven

Ovens & Ranges

Ovens, Ranges & Griddles

Convection ovens, ranges, griddles, salamanders, charbroilers — the equipment that has to light every morning without drama. Most of the calls we run here come down to ignition and temperature control, and both are very fixable.

Pilots that won't stay lit — thermocouples, thermopiles, pilot orifices clogged with grease
Spark and hot-surface igniters that click forever or don't click at all
Failed thermostats and burned-out safety valves
Temperature calibration — an oven reading 350° and cooking at 300° ruins product quietly
Uneven griddle heat, dead burners, and convection fan problems

If the bake times drifted or one corner of the griddle went cold, that's not the cook's imagination — it's a component on its way out. Catching it now is a cheap visit; catching it during a Saturday rush is not.

Oven Down? Call Now

Two Dirty Works technicians tearing down heavily scaled commercial kitchen equipment for deep cleaning

Steamers & Kettles

Steamers and steam-jacketed kettles do brutal duty in school cafeterias and high-volume kitchens, and around here they fight a second enemy: hard water. Scale builds on heating elements and probes, steam generation drops off, and the unit limps along getting slower and thirstier until it quits.

Weak or no steam — scaled generators, failed elements, water-level probe faults
Deliming and descaling done all the way down, not a rinse and a prayer
Door gaskets and latches leaking steam — and cooking performance — into the room
Kettle steam-jacket pressure and heating problems
Fill valves, drains, and water treatment recommendations that actually fit your water

That photo isn't staged — it's what a scale teardown really looks like. When the mineral buildup gets ahead of the maintenance, we tear the equipment down and bring it back, rather than telling you to buy new.

Text a Photo of the Problem

Dirty Works technician fully underneath a commercial conveyor oven during repair

Warewashing

Dishwashers & Warewashing

A dish machine that isn't sanitizing is a health-inspection problem waiting on a clipboard. We service door-type, undercounter, and conveyor machines, high-temp and low-temp both — and we'll tell you honestly whether your problem is mechanical or chemical.

Not reaching sanitizing temp — booster heaters, wash and rinse thermostats, scaled elements
Fill and drain problems — stuck float switches, failed solenoids, clogged drain pumps
Scale — the silent killer of spray arms, elements, and rinse pressure in our water
Wash arms not spinning, weak spray, dishes coming through dirty
Chemical-feed checks on low-temp machines before we sell you a part you don't need

We'll get under, behind, and inside whatever it takes — that's the job. And if the machine checks out and the problem is water or chemistry, we say so instead of inventing a repair.

Dish Machine Down? Call Now

Planned Maintenance: The Cheapest Repair Is the One You Scheduled

Most of the emergency calls we run trace back to maintenance nobody was doing. A planned maintenance visit covers burner and igniter checks, thermostat calibration, fryer filtration and hi-limit checks, deliming steamers and dish machines, and gaskets and doors — with photos and notes on every visit so you have a record. We build the schedule around your kitchen, your volume, and your water, not a one-size-fits-all contract. And when your cold side needs the same treatment, our refrigeration and ice machine crew covers walk-ins, reach-ins, and ice machines under the same roof — one vendor, one number, whole kitchen.

💬 Ask About a PM Schedule

Who We Serve

Built for Kitchens That Can't Afford Downtime

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QSR & Franchise Groups

Multi-unit operators who need one number that answers for every store's fryers, ovens, and dish machines.

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Independent Restaurants

From diners to fine dining. Your hot side is your livelihood; we treat it that way.

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Schools & Institutions

Cafeteria steamers, kettles, ovens, and warewashers serviced around your schedule, with paperwork your district can process.

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Facility Management

FM networks and property managers who need a reliable boots-on-the-ground vendor in South MS and the Northshore.

Vendor-packet ready: COI and W9 on request, photos and notes on every work order, NTE limits respected. If your network needs kitchen equipment coverage in our area, send the onboarding packet — we'll turn it around fast.

Why Dirty Works

Straight Answers. Fixed Equipment.

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Since 2007

Nearly two decades working on commercial kitchens in this region. Licensed and insured, and we've seen your equipment's failure mode before.

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Labor Guaranteed

If our repair doesn't hold, we come back and make it right. Flat-rate labor, so the quote you approve is the quote you pay.

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100% Text-Friendly

Our techs are usually elbow-deep in a machine and can't take a call — but they always answer texts. Text a photo of your equipment nameplate to 601-337-1069 and we show up knowing what we're fixing.

Common Questions

Kitchen Equipment FAQ

My fryer keeps tripping the hi-limit. Can I just keep resetting it?

Please don't. The hi-limit is the last safety between your kitchen and a real problem — it only trips because the oil got hotter than it ever should. The usual causes are a stuck contactor or gas valve, a drifted or failed thermostat, or a temperature probe reading low so the fryer keeps calling for heat. Resetting it over and over just keeps overheating the oil until something worse happens. Shut the vat down and text us the model number — this is one we move fast on.

Do you work on Henny Penny pressure fryers?

Yes — pressure fryers are their own animal and we treat them that way. Lid gaskets, deadweights and safety valves, solenoids, filtration systems, heat and pressure problems. A pressure fryer that won't hold pressure or won't seal isn't just a cook-quality issue, it's a safety issue, and it deserves a tech who works on them regularly, not a general handyman. Text us the model and what it's doing.

My dish machine runs but the dishes aren't coming out sanitized. Is that a repair or a chemical problem?

Could be either, and we check both. On a high-temp machine it's usually the booster heater, a failed wash or rinse thermostat, or scale insulating the heating elements so the water never reaches sanitizing temperature. On a low-temp machine it's often the chemical feed — a dry sanitizer jug, a worn squeeze tube, or a failed pump. We diagnose the actual cause instead of guessing, because a failed health inspection costs a lot more than the service call.

How fast can you get to my kitchen?

We run same-day service when the schedule allows, and down equipment that's stopping your line gets priority over routine work. Honest answer: response time depends on where you are in our service area and what's already on the board that day. Text 601-337-1069 with your location and what's down and we'll give you a real ETA, not a guess.

Do you offer planned maintenance for kitchen equipment?

Yes, and it's the cheapest money you'll spend on your equipment. Scheduled visits cover burner and igniter checks, thermostat calibration, fryer filtration and hi-limit checks, deliming dish machines and steamers, and gasket and door inspections — with photos and notes on every visit. Most of the emergency calls we run trace back to maintenance nobody was doing. We'll build a schedule around your kitchen instead of a one-size-fits-all contract.

Commercial Kitchen Equipment Repair — South Mississippi