The hot side of commercial kitchens!


It’s the hottest time of the year – outside and in commercial kitchens. Hot-side equipment is fundamental to every kitchen despite the type of cuisine that is offered. Dra Hinton, Baltimore combo tech, gives an overview of hot-side services we offer, when a reactive service call might be necessary and what to expect on a hot-side PM.


What hot-side equipment do we service?


Our highly-trained technicians know your kitchen. EMR services all commercial hot-side equipment including:


  • Steamers
  • Broilers
  • Fryers
  • Microwaves
  • Range, convection, rotating, pizza + combi ovens
  • Conveyor toasters
  • Panini presses
  • Grills
  • Griddles


You have it? We service it!


What manufacturer’s do we work with?


We are an authorized warranty representative for over 250 manufacturers. Below is a list of our top hot-side equipment manufacturers that we are aligned with to supply customers with the industry’s top products for their commercial kitchen needs!



What can a customer expect from a hot-side PM service?


Planned maintenance extends equipment life and helps to avoid unexpected equipment breakdowns that can cause your operation to shut down. Generally, the following items will be completed during a normal PM service:


  • Inspect electrical connections and components
  • Inspect gas service and components
  • Check pump operations (fryers)
  • Check ignition systems and components
  • Check/calibrate thermostat settings
  • Check operation controls
  • Run through normal operations
  • Check fry pot conditions
  • Clean burner orifices
  • Change/clean filters as needed
  • Check overall condition of the equipment cabinet, operating surfaces, vents, etc.


What justifies a hot-side reactive/emergency call?


When it comes to reactive maintenance, the operator is responding to an equipment malfunction or breakdown in order to get it [the malfunctioning equipment] back up and running as quickly as possible. Some instances that might require picking up the phone to make an emergency call to a service company are:


If it’s the only piece of equipment that performs a vital function to the operation.

    • The only fryer at a local french-fry stand is malfunctioning.


The breakdown occurs during a peak time of day.

    • The grill at a popular burger restaurant will not turn start an hour before the dinner rush is expected.


Not addressing the issue immediately poses a safety hazard at the establishment.

    • A malfunctioning oven could be due to lack of cleaning and neglect. Dirty ovens can have a buildup of combustible substances in it which is a major safety hazard.


Hot-side random facts!


  • According to the United States Department of Agriculture (USDA), Americans consume an average of 2.4 burgers per day, which is about 50 billion burgers per year!


  • Thomas Edison designed the first sandwich press in the 1920s, but the invention didn’t really catch on with home cooks until the 1930s.


  • According to the NFPA’s most recent study of fires in restaurants, cooking equipment is responsible for 61% of them. It is worth noting that a whopping 22% of those fires were caused by a failure to clean the equipment.


  • The first microwave oven that was commercially available had 6 feet in height and weighed 750 pounds! It used three times as much power as today’s microwave ovens, and was water-cooled.


  • According to National Geographic, the average American eats nearly 30 pounds of fries in one year.