Dispatch Mon–Sat 7am–7pm · Emergency line 24/7 Statewide Texas coverage
24/7 Emergency Service
info@corekitchenservices.com (214) 517-4230
Texas Commercial Equipment Service
Repair, preventative maintenance and installation for commercial refrigeration, cooking, warewashing and beverage equipment — dispatched across every major Texas metro.
Call the emergency line and a live dispatcher will confirm your arrival window on the first call.
(214) 517-4230Dispatch Mon–Sat 7am–7pm · Emergency line 24/7
EPA-certified technicians
Refrigerant handling done by the book.
Stocked service trucks
Common parts on board to fix it first trip.
Documented per asset
Digital reports for every visit and unit.
Local Texas crews
Regional techs, not out-of-state call centers.
Service, start to finish
We work on the same cooking lines, refrigeration and storage systems we have installed across Texas kitchens for years. That means our technicians already know the units on your line — how they fail, which parts wear first, and what the manufacturer expects during startup and warranty work.
One dispatch handles a new buildout, a quarterly maintenance route, a storage redesign and a Friday-night fryer failure — with documentation you can hand to an inspector.
Install
Set, connected, commissioned
Maintain
Scheduled PM routes
Plan
Layout & equipment consulting
Four service divisions
Set, connected, started up and verified — walk-ins, ice machines, cooking lines and hood systems installed by crews who commission equipment every week.
Scheduled visits, documented per asset, plus emergency coverage for the nights when something still goes down mid-service.
Layouts, shelving and refrigerated capacity planned around how your kitchen actually receives, rotates and pulls product.
Equipment planning, layout and workflow support, procurement coordination and compliance guidance before a single unit is ordered.
Equipment coverage
Reach-ins & freezers
Refrigerated prep tables
Fryers
Griddles & flat tops
Ranges & hot plates
Broilers & salamanders
Planetary mixers
Stainless work surfaces
Also serviced: walk-in coolers and freezers, ice machines, dish machines, hood and ventilation systems, beverage and coffee equipment, holding cabinets and steam tables.
How a service call runs
Tell us the equipment, symptom and site. Dispatch confirms a window in minutes, not days.
A certified tech arrives with a stocked truck, diagnoses the fault and quotes before touching a wrench.
We repair with OEM parts, verify temperatures and performance, and document the fix.
You get a digital service report per asset, plus a PM recommendation so it doesn't happen again.
Service programs
When the line is down
Most requested
Scheduled, documented, predictable
New equipment, done right
Maintenance, not firefighting
Dirty condensers, worn gaskets, scaled ice machines and drifting thermostats account for a large share of mid-service failures. A scheduled maintenance plan catches them on our clock instead of during your dinner rush.
Planning & consulting
Our consulting division reviews floor plans, equipment schedules and utility rough-ins so your line works for the menu you actually serve — with the right capacity, the right clearances, and no surprises at inspection.
Who we serve
Full-service, quick-serve, pizzerias, taquerias and cocktail bars.
Banquet kitchens, event centers and multi-outlet properties.
Cafeteria lines, serving counters and walk-in storage.
Inspection-critical kitchens with documented temperature logs.
Merchandisers, ice machines and hot-hold equipment.
Compact builds, gas coordination and startup verification.
Coverage
Regional crews cover the Gulf Coast, DFW, Central Texas, San Antonio and West Texas. Pick your city for local response details and dispatch windows.
Common questions
Emergency repair, scheduled maintenance or new equipment startup — one number, one team, statewide.
Site directory
Jump straight to a service division, your city page, or the request form.
Set, connected, started up and verified — walk-ins, ice machines, cooking lines and hood systems installed by crews who commission equipment every week.
Scheduled visits, documented per asset, plus emergency coverage for the nights when something still goes down mid-service.
Layouts, shelving and refrigerated capacity planned around how your kitchen actually receives, rotates and pulls product.
Equipment planning, layout and workflow support, procurement coordination and compliance guidance before a single unit is ordered.
