Independent Hobart repair
Hobart Appliance Repair in Pittsburgh
Independent repair for Hobart undercounter, door-type and conveyor dish machines in restaurant, bar and institutional kitchens.
Prefer to type? Put the Hobart's model number in the form, and we can look up parts ahead of time.
Two quick steps: what's wrong and where you are. We'll be in touch to set a time.
Some of the brands we repair
Hobart Repair in Houses, Apartments and Rentals
Hobart builds commercial dish machines, along with mixers, slicers and other food equipment, as part of Illinois Tool Works' food equipment group. We repair Hobart dish machines independently, with no link to Hobart or its own service organization. Machines under warranty or a service contract should go through that route first. Otherwise we diagnose the machine on site and quote before starting.
How a Repair Visit Works
Describe the Problem
The brand, the model number if it's handy, and what the appliance is doing. A photo of the rating label is a bonus.
Diagnosis On Site
The technician tests the appliance and its power, water, drain, gas or vent until the failed part is found.
Explanation and Quote
You hear what failed and what the repair costs, then decide. Nothing starts without your OK.
Repair and Test
The part goes in, the appliance runs a cycle, and you see that it works before we leave.
Related Services
Other appliances, brands and places we cover.
Hobart Products We Service
The dish room in a working kitchen
Hobart makes dish machines in several sizes: undercounter units for bars and small cafés, door-type machines that take one rack at a time for mid-size restaurants, and conveyor and flight-type machines for high-volume and institutional kitchens. The dish room in a university dining hall, a hospital cafeteria or a busy restaurant near the stadiums may run its machine from open to close.
When that machine stops, the whole kitchen feels it. Plates pile up, glasses run short, and staff end up hand-washing just to keep pace.
High-temp, low-temp and what that changes
High-temperature machines sanitize with a very hot final rinse, fed by a booster heater built into the machine or mounted beside it. Low-temperature machines sanitize with chemicals pumped in by a dispenser. They fail differently: a high-temp machine that stops reaching rinse temperature usually has a booster element, thermostat or scale problem, while a low-temp machine failing a sanitizer test is more often a chemical feed issue.
Scale builds on elements, rinse arms and tank walls over time, and food soil clogs strainers and wash arms. Deliming on the interval the manual sets, and pulling strainers and scrap baskets every shift, heads off a lot of breakdowns.
Keeping service going during a repair
Give us your hours when you book, and when the fault allows it we plan the visit around service rather than in the middle of it. If the machine can't sanitize, don't run it; set up three-compartment washing as your health code requires until it's fixed.
When the part needed isn't on hand, we explain what failed, how long the part takes to arrive, and whether the machine can safely run in the meantime.
After the repair
You'll know what failed, why, and what upkeep would help, whether that's deliming more often, cleaning wash arms or checking the chemical supply. That goes into your maintenance log, and it's usually what separates a one-time repair from a recurring one.
Hobart, product by product
- Dishwashers: Undercounter, door-type, conveyor and flight-type machines, high-temp or chemical low-temp. Wash pumps, booster heaters, rinse valves, door switches and scale-related faults are common.
Getting Hobart parts
Hobart parts are available through foodservice equipment parts distributors and through Hobart itself, matched to the model and serial number on the data plate. Wash and rinse arms, pump seals, elements, thermostats, solenoid valves and door switches are routine orders. Older machines can need equivalent parts for some items, and we'll say so before installing one.
Hobart: Questions We Hear
Quick answers to what people ask most. If yours isn't here, bring it up on the phone or type it into the notes box when you book.
Something else on your mind?
Reach out with the brand, the symptom and a model number if you have one. Some questions we can answer on the spot; the rest a technician can check in person.
On a high-temp machine, a failing booster element or thermostat, scale coating the element, or incoming water that's too cool. We check the incoming water and the booster before replacing parts, because each cause has a different fix.
Yes. Low-temp units sanitize with chemicals and depend on the dispenser, its pumps and supply lines as much as the machine. We check wash action, rinse and chemical feed. Your chemical supplier often maintains the dispenser, so tell us who that is.
Yes, following the facility's access and vendor rules. Tell us about check-in, parking and any paperwork when you book so the visit starts on time.