The techs who install it are the techs who fix it.
Refrigeration, hot-side mechanical, custom fabrication and installation — four crews on staff, not four subcontractors on speed dial. When your walk-in goes down, you're calling the shop that put it in.
What our crews actually do.
Most dealers sell you a box and hand you somebody else's phone number. FSE has carried its own service department since 1987 — because the fastest way to lose a kitchen's trust is to sell it something you can't fix.
Refrigeration
The call that can't wait. Cold-side failures put product and health-department compliance at risk within hours — so refrigeration gets our fastest dispatch, and our techs carry the common parts on the truck.
- Walk-in coolers and freezers — panels, doors, gaskets, controls
- Reach-ins, undercounters, and refrigerated prep tables
- Ice machines — cleaning, descaling, repair, replacement
- Remote and rack systems, condensing units
- Compressor diagnosis, replacement and recovery
- Leak detection, evacuation and recharge
Refrigerant handling is a licensed trade. Our refrigeration technicians are EPA-certified for recovery and handling, and we document to the standard your inspector and insurer expect.
Mechanical & Hot Side
Cooking, warewashing and food prep equipment — diagnosed, repaired, calibrated and certified. All makes and models, whether we sold it to you or inherited it from whoever did.
- Ranges, griddles, charbroilers and salamanders
- Fryers — thermostats, hi-limits, elements, filtration
- Convection, deck, conveyor and combi ovens
- Steamers, kettles and tilt skillets
- Dish machines — chemical, temp and wash-arm faults
- Mixers, slicers, holding cabinets and beverage equipment
We're San Diego's Hobart dealer — and our technicians are factory-authorized on Hobart and other lines we carry, so warranty work doesn't mean waiting on an out-of-area factory tech.
Custom Fabrication
Our own stainless shop, under our C-43 specialty contractor license. Kitchens are never the dimensions the catalog assumed — so we build the pieces that make a real building work.
- Work tables, counters and equipment stands
- Sinks — compartment, hand, mop and drop-in
- Wall and overhead shelving, enclosed cabinetry
- Exhaust hood components, end panels and closures
- Filler strips and trim to close a gap the catalog left
- Field modification and on-site repair welding
Field-measured, shop-built, field-fitted. Because we fabricate to our own drawings and install our own work, a piece that doesn't fit is our problem — usually solved the same week, not in six.
Installation & Rigging
Getting a 900-pound combi oven through a 32-inch door and down a flight of stairs is its own trade. We do it with our own trucks, our own crew and our own schedule.
- Freight receiving, inspection and damage claims
- Rigging through tight access, stairs and elevators
- Set in place, leveled and seismically anchored
- Gas, water, waste and electrical connection
- Startup, calibration and staff training
- Old equipment removal and haul-away
We install after hours when it matters. Replacing a line in an operating restaurant is a scheduling problem as much as a mechanical one — we'll work nights or your dark day so you don't lose covers.
Warranty work, handled locally.
When a new piece fails inside its warranty window, most operators lose a week finding out who's allowed to touch it. Our technicians are factory-authorized on Hobart and other lines we carry — so the warranty call and the service call are the same call.
We carry 30 to 40 vendor lines through our NAFED buying group, which means parts move faster too: we order on our own accounts instead of waiting behind a third-party service company.
Request Warranty Service
vendor lines
What "we'll be out" means here.
Call before noonRefrigeration and cook-line failures get triaged first. If we can't reach you same day, you hear that within the hour — not at 5pm.
GuaranteedEvery request gets a technician on site by the next business day. No three-day windows, no "somebody will call you."
Contract accountsOperators on an agreement go to the front of the dispatch queue — and mostly stay out of it entirely.
The cheapest repair is the one that doesn't happen.
Seasonal Check
Two visits a year. Refrigeration coil cleaning and temperature verification, ice machine sanitizing, gas safety and calibration checks, written condition report per unit, discounted repair labor.
Quarterly Program
Four visits a year. Everything above plus dish machine descaling and chemical verification, hot-side calibration, wear-part replacement before failure, priority dispatch, and equipment history tracked per asset tag.
Full Coverage
Monthly or custom cadence. Everything above plus multi-location coordination and reporting, capital planning on what to replace and when, budgeted labor with predictable monthly billing, and first position in the queue.
Anywhere food gets made.
Independent restaurants and multi-unit groups, bars and breweries, hotels, clubs and resorts, schools and districts, hospitals and care facilities, military and government kitchens, caterers, commissaries, ghost kitchens, markets and mobile operators.
County-wide from National City.
Tell us what's down.
For anything not on fire, this form goes straight to our dispatcher. The more detail you give — make, model, what it's doing — the better the odds the tech arrives with the right part on the truck.
3039 Hoover Ave., National City, CA 91950
Mon–Fri 7:00am–3:30pm