Restaurant Equipment & Supplies in Three Rivers, TX
Inland South Texas climate.
For restaurant equipment & supplies, the service area covers roughly 40 miles from central Three Rivers. Urgent requests can be submitted any time; response time depends on the local provider.
Common reasons to call
- A walk-in cooler, reach-in, or freezer stopped holding temperature and food is at risk
- A fryer, range, griddle, or oven quit heating or is heating unevenly
- A new or used piece of equipment needs to be delivered, set in place, and hooked up to gas, water, or power
- A dishwasher or ice machine stopped working, leaks, or leaves residue
- A kitchen is opening, remodeling, or expanding and needs a full equipment package and layout
- Routine tune-ups, cleaning, and calibration to pass a health inspection and keep gear running
- An exhaust hood, make-up air, or ventilation piece needs service to move air correctly
- Old or broken equipment needs to be hauled out and replaced with the right size and type
Typical work
- Diagnose and repair a commercial refrigerator, freezer, or ice machine that is not cooling
- Repair or calibrate cooking gear like fryers, ranges, ovens, griddles, and steam tables
- Deliver, uncrate, set, level, and connect new or used equipment to utilities
- Service or replace a commercial dishwasher, including pumps, heaters, and wash arms
- Plan and supply a full equipment package for a new kitchen or a remodel
- Perform preventive maintenance visits to clean coils, check seals, and test temperatures
- Swap out worn parts like gaskets, thermostats, igniters, elements, and compressors
- Remove and dispose of old equipment and haul it away
Typical turnaround
Emergency cooler or fryer calls are often looked at same day or next day; common parts can be same visit, while a compressor or a special-order part may take a few days to arrive.
Materials and equipment
- Replacement compressors, condenser and evaporator coils, and refrigerant
- Door gaskets, hinges, and shelving
- Thermostats, temperature controls, and probes
- Igniters, pilot assemblies, burners, and gas valves
- Heating elements, contactors, and electrical relays
- Water inlet valves, hoses, and filters
- Fryer, oven, and griddle replacement parts
- Cleaning and descaling supplies for ice machines and dish machines
Job sizes
Minor
A single small fix or part swap, like a gasket, thermostat, igniter, or a quick diagnostic on one unit
Standard
A typical repair with parts and labor on one major piece, such as a fryer, range, dishwasher, or a cooler that needs a control or coil cleaned and recharged
Major
Bigger work like a compressor replacement, a walk-in repair, or delivery and full utility hookup of several pieces at once
Replacement
Removing a dead unit and supplying and installing a new or used replacement, or packaging out an entire kitchen for an opening or remodel
Final pricing comes from the on-call provider after on-site assessment, with a written estimate before any work starts.
What to expect
- ✓A good pro asks for the brand, model number, and serial number before the visit so the right parts come on the truck.
- ✓They give a clear diagnosis and lay out repair versus replace honestly instead of pushing the bigger job.
- ✓Anyone handling refrigerant on cooling equipment should be able to say they hold EPA Section 608 certification.
- ✓Gas, water, and electrical connections are handled by or with the licensed trade the law requires, not done off the books.
- ✓They carry general liability insurance and can show proof if you ask.
- ✓A quality visit includes a temperature check and cleaning of coils and seals, not just swapping the broken part.
- ✓They give a written estimate before major work and explain what parts and labor are included.
- ✓They offer regular preventive maintenance so you catch small problems before they become an emergency.
Many good techs carry EPA Section 608 certification for refrigerant work, manufacturer or CFESA-style service training, and general liability insurance; gas and water connections are done by or coordinated with a licensed plumber, and electrical by a licensed electrician.
Common questions
My walk-in cooler stopped cooling and I have food inside. What should I do right now?
Keep the doors shut to hold cold air, move the most perishable food to another working cooler or freezer if you can, and call for service and say it is an emergency. A tech will check the compressor, coils, refrigerant, fans, and controls. Ask them for a temperature reading so you know what is still safe to serve under your health rules.
Do you install new equipment or only repair what I have?
Most shops that service restaurant gear do both. They can diagnose and fix what you own, and they can deliver, set, level, and connect a new or used piece. For anything that touches gas, water, or the electrical panel, the connection is done by or with a licensed trade, so ask up front who is handling the hookup.
Who connects the gas and water lines to my new range or dishwasher?
In Texas the gas and water connections fall under a plumbing license, and electrical connections need a licensed electrician plus a local permit. The equipment tech may coordinate this or bring the right licensed person. It is fair to ask how the utility tie-in will be handled and permitted before the truck shows up.
Should I repair or replace an old piece of equipment?
A good tech will tell you honestly. If the part is common, the unit is otherwise solid, and the repair is small compared to a new one, fixing it makes sense. If it needs a major part like a compressor, is well past its service life, or is costing you in energy and downtime, replacement may be the better call. Ask them to lay out both paths.
How often should commercial refrigeration and cooking gear be serviced?
Many kitchens set up regular preventive visits, often a few times a year, to clean coils, check door seals, test temperatures, and calibrate thermostats. Regular cleaning of ice machines and dish machines also matters. Steady maintenance helps you avoid surprise breakdowns and helps you pass health inspections.
Can you work on any brand of equipment?
Many techs service a wide range of brands, but not every part is stocked for every make and model. When you call, have the equipment brand, model number, and serial number ready. That helps them bring the right part or order it, which cuts down on repeat visits.
Why does refrigerant handling need special certification?
Refrigerant is regulated. Under EPA Section 608, the person handling refrigerant on cooling equipment needs to be certified to recover and charge it correctly. This protects the environment and helps make sure the repair is done right. It is reasonable to ask whether the tech doing the cooling work holds that certification.
Do you buy, sell, or take away used equipment?
Some shops carry used equipment and can haul off your old units when they deliver a replacement. Availability of used gear changes, so ask what they have on hand and whether removal and disposal of the old piece is included in the job.