Commercial Dishwasher Repair in Denver

When the dish machine goes down, the kitchen runs out of plates and glasses within an hour. Best Pro repairs undercounter, door-type and conveyor dishwashers and glasswashers for restaurants, bars, hotels, schools and cafeterias across the Denver metro area, with same-day service for most calls.

High-temp or low-temp — it matters

• High-temperature machines sanitize with a hot final rinse, usually 180°F. If the rinse falls short, dishes aren’t sanitized and the machine fails inspection. The cause is usually the booster heater — a burned-out element, a failed thermostat or scale on the element — or a rinse flow that’s too low.
• Low-temperature machines sanitize with a chemical, usually chlorine. When the sanitizer or rinse aid pump stops dispensing, the dishes look clean but aren’t sanitized. We check the pump and the lines; dispensers supplied by your chemical company are serviced by them.

Other common failures

• Wash tank not heating. A tank heater element, a thermostat or a low-water safety that has tripped.
• Not filling, or overfilling. A failed fill solenoid valve, a stuck float switch or a clogged inlet strainer.
• Not draining. A stuck drain valve, a failed drain pump or debris in the drain.
• Dirty or spotted dishes. Scale in the wash and rinse arms, a weak wash pump, a wash tank that isn’t hot enough or a torn curtain on a conveyor machine.
• Conveyor stopped. A drive motor, a jammed pawl bar or a tripped safety switch.

Scale and maintenance

Mineral scale builds up in the booster, the tank and the rinse arms and slowly cuts both temperature and cleaning. Regular deliming and arm cleaning keeps the machine passing inspection, and we can check the whole machine during maintenance visits.

You get the price before any work starts and a 90-day warranty on parts and labor. For home dishwashers from Cove, see Cove dishwasher repair.