Most of what we do is keeping kitchens running

Buying equipment is the easy part. Anyone can sell you an oven.

The difference shows up eighteen months later, when the combi throws a fault an hour before service and you need someone who knows the machine, has the part on the van, and will actually come out. That's the part of this business we're built around.

We supply new equipment and we fit it properly. But most of our work is the servicing and the repairs that come after, on equipment we sold and equipment we didn't.

Who we work with

Restaurants

Full kitchens running two services a day, often in a space smaller than the menu deserves. We spec equipment to your covers and your menu rather than to a brochure, and we look after it once it's in. If you're opening a second or third site, we'll keep the kit consistent so your chefs aren't relearning the room.

Cafés, coffee shops and delis

Smaller kitchens, longer opening hours, and a counter that's on show. Refrigeration, warewashing and cooking equipment that has to look right as well as work, and stay quiet enough to sit near customers.

Takeaways and fast food

Fryers, grills and extraction working flat out through a short, intense trading window. Equipment gets hammered, so build quality matters more than in a kitchen that runs at half pace all day. We'll spec for the hours you actually trade.

Dark kitchens and delivery only

No front of house means no soft landing when something breaks, because the orders keep arriving whether the kitchen is working or not. Reliability and a fast repair matter more here than anywhere.

Bakeries and food to go

Ovens, proving, refrigeration and display, usually running before anyone else is awake. We'll work around your production hours rather than turning up mid bake.

Staff canteens and workplace catering

Feeding a whole building inside an hour, then quiet for the rest of the day. The servery and the warewashing are usually the bottleneck rather than the cooking. If your canteen is run by a facilities provider or a managing agent, our facilities and property management page is the better fit.

Pubs and inns with kitchens

If food is part of it but there's also a bar and rooms, our hotels and hospitality page covers all three trades together.

Breakdowns during service

Our emergency line runs 24/7, evenings and weekends included, which is when kitchens are busiest and most suppliers aren't answering. We'll get an engineer to you as quickly as we can, and response times can be agreed as part of a maintenance contract.

You report the fault, we log it and prioritise an engineer against what the equipment does. A fryer in a takeaway on a Friday night is not the same job as a fridge in an empty office and we don't treat it as one.

Our vans carry stock for the brands we look after, so most faults are fixed on the first visit rather than after a parts order and a second appointment.

We're on the road across Lancashire, Yorkshire, the Midlands and North Wales, with national coverage beyond that.

What we look after

• Combi ovens, ranges, grills and fryers

• Commercial dishwashers and glasswashers

• Refrigeration and cold storage

• Extraction and ventilation

• Servery and hot holding

See all commercial catering equipment

We service equipment we didn't supply, which matters when you've taken on a site with a kitchen somebody else fitted.

Warewashing and refrigeration break first

Across every kitchen we look after, two things account for most of the calls.

Dishwashers and glasswashers. They run more cycles than anything else in the building and they're the first thing to be neglected. Poor results are usually water, detergent or a worn wash arm rather than a machine at the end of its life, and we'll tell you which before selling you a new one.

Refrigeration. A fridge that's drifting rather than dead is the dangerous one, because nobody notices until stock is lost or a temperature record won't stand up. Planned servicing catches drift. A breakdown call doesn't.

Compliance in a commercial kitchen

Gas equipment and extraction carry legal obligations, and an environmental health visit is not the moment to find out your paperwork is out of date.

We're Gas Safe registered and issue CP42 gas safety certificates, which run on a twelve month cycle. We also handle extraction and duct cleaning. Records come to you with the job report rather than being something you have to chase. Ask us and we'll tell you plainly what's required for your setup rather than selling you things you don't need.

Opening or refitting

New sites go wrong in predictable ways. Equipment specified for the menu on paper rather than the menu you'll actually cook, extraction that doesn't meet what the local authority wants, and a lead time nobody checked against the opening date.

We'll survey the space, look at your menu and covers, and spec the kitchen around both. Then we install it, commission it and stay on it afterwards. Where extraction needs signing off by the local authority we'll bring in the right people rather than pretending it's a canopy swap.

Leasing and finance options are available if you'd rather not tie up capital in equipment before you've taken a penny.

Maintenance plans

The cost of a breakdown in a restaurant is almost never the repair bill. It's the covers you couldn't serve and the people who won't book again.

We run three levels of cover, Silver, Gold and Platinum. Every plan includes scheduled visits from certified engineers and access to our customer platform, so you can see equipment history and job status without ringing round.

Visits are booked around your service times, not through them.

Cutting your running costs

Energy is one of the few costs in a kitchen you can reduce without touching the menu or the staff.

We supply efficient ovens, refrigeration and warewashing, with up to three years manufacturer warranty. Older refrigeration in particular is often costing more in electricity each year than replacing it would.

If you want to know whether a machine is worth keeping, ask us. We'll tell you when it isn't worth replacing yet.

The credentials behind the work

Gas Safe registered, and we issue CP42 gas safety certificates for catering and laundry equipment on an annual cycle. Constructionline Gold accredited. Qualified to 18th edition for electrical installation. Our engineers are DBS checked. We carry £10 million public liability and £5 million employers liability cover.

Ask and we'll send the certificates across.