14+
Years of Service
2,400+
Completed Service Calls
6
Service Categories
97%
First-Visit Diagnosis Rate
Interactive Tool

Find the Right Service for Your Equipment

Select your equipment type and the kind of assistance you need. We'll outline what our technicians typically address during each service type.

Select your equipment type:

Commercial Oven
Refrigeration
Dishwasher
Fryer
Gas / Electric Range
Griddle / Flat Top

Our Process

How a Typical Service Call Works

We follow a consistent, structured process on every job — so you know what to expect at each stage.

Initial Contact & Scheduling

You reach out by phone or our contact form. We gather basic information about your equipment and the reported issue, then arrange a service appointment that works within your kitchen schedule.

1
2

On-Site Diagnostic Assessment

Our technician arrives at the scheduled time, reviews the equipment's service history if available, and performs a systematic diagnostic assessment to identify the root cause of the issue — not just the visible symptom.

Service Summary & Options

Before proceeding with any repairs, we explain what was found and outline the service options available. This gives you accurate information to make an informed decision about how to proceed.

3
4

Repair or Maintenance Work

With your approval, we perform the agreed service. Our technicians carry commonly-needed components and tools to complete most standard repairs efficiently.

Functional Testing

After completing the repair or maintenance work, we test the equipment through a full operational cycle to confirm it is performing correctly before we consider the job complete.

5
6

Documentation & Follow-Up

You receive a written service record covering what was diagnosed, what was done, and any recommendations for ongoing care. We're available by phone if questions arise after the visit.

The Team

The People Who Do the Work

Our team brings together field experience across a wide range of commercial kitchen equipment. Each technician works to a consistent standard of diagnostic accuracy and professional conduct.

Marcus Reilly - Senior Field Technician
Marcus Reilly
Senior Field Technician

Marcus has been diagnosing and repairing commercial cooking equipment since 2010. He holds gas technician certification and has worked with a wide range of oven and range systems across Canada.

Denise Ng - Refrigeration Specialist
Denise Ng
Refrigeration Specialist

Denise specializes in commercial refrigeration systems, including walk-in coolers, display cases, and remote condensing units. She is licensed for refrigerant handling under Canadian regulations.

Tobias Franck - Operations Manager
Tobias Franck
Operations Manager

Tobias coordinates our service scheduling and technician dispatch. He has a background in industrial equipment operations and ensures that service visits are organized and well-documented.

Jerome Caldwell - Field Service Specialist
Jerome Caldwell
Field Service Specialist

Jerome handles commercial dishwasher systems, warewashing equipment, and chemical dosing unit maintenance. He is experienced in high-volume institutional kitchen environments.

Client Feedback

What Our Clients Have Said

These are accounts from businesses we've worked with. We share them as a fair representation of the kind of service we aim to deliver.

"We had an issue with one of our combi ovens during a busy period. The technician arrived as arranged, ran a thorough diagnostic, and explained what had failed before starting any work. The repair was done properly and the oven has been running without issues since. The documentation they left was clear."

Linda Marchetti
Executive Chef, Trattoria Marchetti — Toronto, ON

"We've used Fimoria for our walk-in cooler maintenance for the past two years. Their technician is methodical — she checks the same points every visit and keeps a consistent record. We haven't had an unexpected breakdown since we started the maintenance program, which matters when you're running a busy café."

Ryan Osei
Owner, Platform Coffee — Hamilton, ON

"I appreciated that the technician didn't try to upsell anything. He told me what the issue was, outlined my options, and let me decide. It turned out a part was available locally and the repair took less time than I expected. I've since recommended them to a colleague running a similar operation."

Tom Hargreaves
Food Service Manager, Hargreaves Catering — Owen Sound, ON

"Our commercial dishwasher was failing its rinse cycle temperature checks and creating a compliance concern for us. Fimoria diagnosed it correctly on the first visit and serviced the heating system. They also provided written documentation that helped us pass our health inspection without issues."

Sandra Kim
Facilities Director, Westdale Collegiate — Ontario

"We manage five properties with commercial kitchen facilities. Fimoria handles our preventive maintenance scheduling and keeps records we can reference when needed. The work is consistent and the technicians are professional on site. That consistency is what matters most when coordinating across multiple locations."

Brigitte Lévesque
Property Manager, Centreline Properties — Ontario
Technician performing scheduled maintenance on commercial equipment
6 Month Check Cycles
Preventive Approach

Maintenance Catches Problems Before They Become Repairs

Most commercial kitchen equipment issues don't appear without warning. Signs tend to build gradually — inconsistent temperatures, unusual sounds, minor performance changes. Scheduled maintenance provides an opportunity to identify and address these indicators before they result in operational disruption.

Temperature Calibration Checks

Verifying that ovens, refrigeration units, and dishwashers hold specified temperatures is a foundational part of any maintenance visit.

Mechanical Component Inspection

Moving parts — fans, motors, door hinges, and latch mechanisms — are inspected for signs of wear that could lead to failure.

Service Records & Documentation

Each visit is documented. Having a clear service history supports health inspections, warranty claims, and informed decisions about your equipment.

Safety Verification

Gas connections, electrical components, and ventilation systems are reviewed as part of any comprehensive maintenance program.

Learn About Our Maintenance Programs
Questions

Frequently Asked Questions

Common questions we receive from clients before booking a service call.

We service commercial ovens (convection, combi, deck), gas and electric ranges, commercial refrigeration equipment (walk-in coolers, reach-in units, display cases), commercial dishwashers and warewashing systems, commercial fryers, and griddles. If you have equipment not listed here, contact us to discuss whether it falls within our technicians' experience.
Yes. We offer scheduled preventive maintenance programs for commercial kitchens. Clients can arrange visits on a quarterly, semi-annual, or annual basis depending on equipment type and operational demands. Each visit includes a documented inspection and service report.
It helps to have clear access to the equipment, note the specific symptoms or behaviors you've observed (unusual sounds, error codes, temperature inconsistencies), and have any available manufacturer documentation or service history on hand. You don't need to do anything technical — the technician will conduct the diagnostic assessment.
Yes. Every service visit is documented. You will receive a written service record that outlines what was assessed, what work was performed, and any observations or recommendations from the technician. This documentation can be useful for health inspections, equipment warranty claims, and future service planning.
Our technicians assess equipment condition, age, parts availability, and the nature of the failure. We don't have a financial interest in steering you toward replacement. We will outline our assessment honestly and let you make the decision. Our article on when it makes sense to replace instead of repair covers the main factors we consider.
Our technicians who work on gas appliances hold the relevant certifications required under Canadian regulations. Gas line work and appliance servicing are conducted in accordance with applicable provincial codes and safety standards.
Yes. We work with institutional food facilities, schools, healthcare kitchens, catering companies, and property managers who oversee commercial kitchen spaces. We can accommodate maintenance scheduling across multiple locations if required.

Ready to arrange a service visit?

Reach our team by phone or through the contact form. We'll gather the details and arrange a time that suits your operation.

Contact Us +1 403-328-2164