Home / Commercial
Commercial appliance
and refrigeration repair
in the Bay Area
Commercial equipment doesn't fail politely. A walk-in goes down and you're counting inventory; a range drops out and a station stops; an ice machine quits on the hottest Saturday of the year. We service the whole back of house — refrigeration, ice, cooking equipment and ventilation — with emergency response, scheduling around your service hours, and EPA-certified technicians on anything with refrigerant in it.
Commercial services
Four things we get called about most.
Each page below covers what actually fails on that equipment, what it costs you when it does, and how we work around a kitchen that can't stop.
Ice building on the evaporator coil · Refrigerant leak dropping capacity gradually
See walk-in cooler & freezer repair › Commercial refrigerationCondenser packed solid with flour, grease and dust · Door gaskets destroyed by daily use
See commercial refrigeration repair › Commercial ice machineScale from hard water, ahead of everything else · Condenser blocked and the unit overheating
See commercial ice machine repair › Commercial kitchen equipmentIgniter, pilot or flame sensor stops holding · Oven drifting badly off its set temperature
See commercial kitchen equipment repair ›Why commercial is different
Not residential equipment in a bigger box.
Downtime costs more than the repair
A walk-in above temperature is inventory at risk and a station down is covers you can't serve. We price and schedule around that reality rather than treating it as a normal service call.
Duty cycles residential parts don't survive
Commercial equipment runs hours a day at temperatures and loads home appliances never see. The components are specified differently and so is the diagnostic sequence.
Food safety is verifiable, not approximate
Holding temperature and sanitising rinse temperature are measured with calibrated instruments and written down, because an inspector will ask and "it felt cold" is not an answer.
Refrigerant work is regulated
Our technicians hold EPA 608 certification. Refrigerant is recovered and charged to specification and leaks get repaired rather than topped up and forgotten.
Gas trains carry real volume
Commercial cooking equipment moves far more gas than a home range. Every gas job ends with a pressure and leak test before we close anything up.
We work when you don't
Early mornings, after close, overnight. A line can't come out of service at seven in the evening and we don't ask it to.
On the job
Where this work actually happens.
Who we work with
Kitchens across the Bay Area.
Restaurants, bars and cafes, bakeries and pizzerias, hotels and event venues, grocery and convenience stores, delis and commissary kitchens, breweries, catering operations, schools and senior living, corporate campus dining and cold storage. Whether it's one reach-in behind a counter or a full line plus two walk-ins, it's the same technicians and the same warranty.
Service area
Commercial service across the Bay Area.
Technicians based on both sides of the Bay, so response times stay short from Marin down to San Jose.
Questions
Before you call.
Do you offer emergency or after-hours commercial service?
Yes. Commercial calls are prioritised ahead of residential work, and refrigeration failures in particular are treated as emergencies. Our dispatch line is answered outside normal hours for exactly this.
Can you work outside our opening hours?
Yes, and for most commercial work we prefer to. Early mornings, after close and overnight are normal scheduling for us, because equipment out of service during a shift costs far more than the repair does.
Do you offer maintenance contracts?
Yes, and for most kitchens the arithmetic is straightforward. Scheduled condenser cleaning, gasket checks, descaling, calibration and gas train inspection prevent the majority of what would otherwise be emergency calls, and it makes the cost predictable across the year.
Are your technicians certified for refrigerant work?
Yes — EPA 608 certified. Refrigerant is recovered and charged to specification, leaks are located and repaired rather than topped up, and the work is documented for your records.
Do you provide documentation for health inspections?
Yes. Temperatures measured, what failed, what was replaced and what still needs attention, written down. If an inspector asks about a temperature excursion, that record is what you want to have.
What areas do you cover for commercial work?
The whole Bay Area — San Francisco, the Peninsula, South Bay and Marin. For contracted maintenance customers we'll travel further; ask the dispatcher when you call.
Do you install commercial equipment as well as repair it?
Yes. Line equipment, refrigeration and hood installation including gas connection, pressure setting, start-up and calibration. There's a full page on our installation work.
Book a technician
Get a technician out.
- ☎(628) 285-0504Fastest way to reach a dispatcher
- ✉info@volteight.comEstimates, invoices, commercial contracts
- ⌚Mon–Fri 8am–10pm · Sat–Sun 8am–5pmEmergency calls answered after hours
- ⌖San Francisco Bay AreaMarin, San Francisco, East Bay, Peninsula, South Bay