What we do
We are a small shop. Eight people, one location, 38 years. That means the person who quotes your job is the person who shows up to it.
Breakdowns and diagnostics, on the equipment we supplied and on equipment that was here long before us. Describe the fault on the phone with the model and serial number and we can usually tell you whether it is a part, a repair, or the end of the machine.
Call with the model and serial number, or send a photo of the old part and the data plate, and we will match it. Common wear items are held in stock so a fryer thermostat does not become a three-day wait.
Preventative maintenance and scheduled servicing. Factory-authorized on Montague, which means genuine parts and warranty work done properly rather than a patch.
New equipment from Montague and other major manufacturers. We specify to your menu, your footprint, and the gas and electrical service you actually have, not the one the catalog assumes. If a piece will not fit through your door, we will tell you before you buy it.
Not on the list? Call with the make, model and serial number and we will tell you straight whether we can get the part. Thirty-eight years means we usually can.(626) 309-1245
How an install runs
Timeline varies with lead times on equipment and how quickly plan check comes back. This is the shape of it.
We walk the space, measure, and look at what gas, power, water and extract you already have.
An itemized equipment schedule with loads and connections, so nothing is a surprise to your contractor.
Drawings and specifications submitted for health department approval before anything is ordered.
Equipment ordered against the approved schedule. Lead times confirmed in writing.
Delivery, set, level, and connect. Hood and fire suppression interlock tested.
Everything fired, calibrated and signed off. Walk-through with your kitchen staff.
Independent operators, from a single fryer swap to a full line replacement.
Deck and rack ovens, proofers, mixers. Production kitchens that run before dawn.
Cafeterias and production kitchens where downtime is not an option and paperwork matters.
High-volume kitchens with compliance requirements and scheduled maintenance windows.
Call and describe the problem. 38 years means we have usually seen it. If it is a part, we will tell you the part. If it is a repair, we will book it. If the machine is finished, we will say so rather than sell you a service call.
Call us first(626) 309-1245The office
9718 Las Tunas Dr