A dishwasher code, a warm freezer, a cuber that stopped mid-service: most questions start with a symptom. These answers cover booking, the $99 diagnostic, brands and codes, commercial kitchens and the three cities our team covers.
Phone us, or fill in the request form here. Tell us the machine, the brand, the model number if you have it and what it is doing, including any code on the display. A photo of the model sticker saves time. A text comes back with your arrival window, and the van is stocked with whatever that kind of machine tends to wear out.
Instead of a vague day, you get a window by text so you can plan around it. Our technicians run several calls in a row, and a diagnosis that takes longer than expected can nudge the next one along. If your window needs to shift, we send another text rather than leave you guessing. Someone who can approve the written price should be home.
Often, yes. Cold storage that is losing temperature jumps ahead of routine calls, and if the day’s route has room, a technician gets there before evening. Tell us what the thermometer or display reads and how long it has been warm. Until we arrive, leave the doors shut, and if the number keeps rising, shift milk, meat and medication into a cooler packed with ice.
Yes, for the start and the finish. The technician explains the fault and hands over one written price, and nothing happens until an adult approves it. After the repair we run a test cycle with you nearby, so you can see the machine fill, heat, cool or spin as it should. For rentals, a tenant can let us in while the property manager approves.
The trip, the technician’s time and the testing. We read the stored code if there is one, open the section it points to and check parts with a meter, a thermometer or, on gas appliances, a manometer. Then you hear which part has quit, in plain language, and the repair figure goes on paper. You leave the visit knowing what broke, even if you decide not to fix it.
It is counted within the repair total. The figure you sign off on has those dollars built in, so the visit never appears as a separate line on top. Say no to the repair and your bill for the visit and diagnosis stays at $99, with nothing further owed.
Because a symptom described over the phone fits several parts. A dryer that runs cold could have a blown thermal fuse, an open heating element, a weak gas valve coil or a vent so clogged the high-limit thermostat keeps tripping. Quoting before testing would mean guessing, and a guess is wrong in one direction or the other. We measure first and write one price you can hold us to.
The approved figure stays the same whether the part rides with us or comes from a supplier. When we order one, we give you an expected arrival date and set the return visit, and coming back adds no trip fee. Until then the technician tells you whether the machine is safe to use in a limited way or should stay off.
In homes: refrigerators and freezers, built-in ice makers, dishwashers, gas, propane, electric and induction ranges and cooktops, wall ovens, washers and dryers. In businesses: ice machines of every common style and commercial refrigeration from reach-ins to prep tables and glass-door merchandisers. We do not work on furnaces, heat pumps, water heaters, microwaves, garbage disposals or wine cellar cooling, so those call for a different trade.
On laundry we see Speed Queen, Maytag, Whirlpool, LG and Electrolux most. Kitchen calls lean toward Bosch and KitchenAid dishwashers and GE, Café and Frigidaire ranges and refrigerators, with Amana and Kenmore close behind. Commercial calls bring Hoshizaki, Manitowoc, Scotsman and Ice-O-Matic ice machines and True, Traulsen, Turbo Air, Beverage-Air, Delfield and Atosa coolers. When a machine is young enough for the maker’s warranty, we say so before booking.
Take a photo first, then try one reset the way the use-and-care guide describes, usually by switching off the breaker or unplugging for a minute. If the code returns, stop there. Repeated resets can hide the pattern we need, and on a range or dryer, a code tied to heat is a reason to leave the machine off. A code names a circuit; our meter finds the part.
Yes, and those are usually quick repairs for us. Most failures come down to a frozen fill tube, an inlet valve that no longer opens, a mold thermistor reading out of range, a stuck ejector or a bin sensor that thinks the bucket is full. We test before replacing anything, because a new ice maker module will not clear a fill tube packed with ice.
We plan the visit around your service rather than ours: before open, in the lull between lunch and dinner, or after close when we can make it work. Tell us when the machine last dropped a full harvest, what the bin looks like and whether the unit is air-cooled or water-cooled. That lets our technician bring the likely parts and a descaling kit.
Whoever you name when you book. In most kitchens that is the manager on duty, though some hotels and campus dining rooms route approval through a facilities office. Our technician writes the price before touching anything, and work waits for that sign-off. If approval takes time, we leave the machine safe and the diagnosis in writing so the next person has what they need.
Thurston County Public Health inspects under the state retail food code. Inspectors tend to look at ice as food: made from drinking water, handled with a scoop, held in a clean bin. They check for cleaning at the interval the maker specifies, an air gap at the drain and cold holding at 41°F or below. We point these out as we work; we do not give legal advice or promise a result.
Yes. Scotsman and Manitowoc both call for cleaning, descaling and sanitizing about twice a year, more often where the water carries heavier minerals, and water filters usually follow a similar rhythm. We can put your machine on a recurring visit, clean the condenser while we are there and flag early signs of trouble, such as slow harvests or a sticking float. Each visit is priced in writing first.
All three cities and the unincorporated edges around them, across ZIP codes 98501, 98502, 98503, 98506, 98512, 98513 and 98516. That runs from Boston Harbor and Cooper Point to Hawks Prairie, the Lakes and Tanglewilde, then down through Tumwater Hill and Bush Prairie and out toward Black Lake and Littlerock. Plenty of Lacey addresses carry an Olympia mailing city, and that is fine; we go by the street.
It does. Olympia’s city water is soft, so mineral scale is rarely the issue. The more common problem is too much detergent: extra suds can trip overflow sensors and leave glasses cloudy with etching that no rinse aid removes. Many calls about poor washing end with a smaller dose of detergent and a clean filter. When the fault is real, we find it with a meter.
Wells outside the city systems often bring up iron, manganese and fine grit. Over time it collects in the inlet screens of washers, dishwashers and refrigerator water valves, and the machine starts filling slowly or throwing fill codes. We check the screens and the flow before condemning a valve. If you have a whole-house filter, tell us when its cartridge was last changed.
Once power returns, give the refrigerator a few hours and confirm both sections are cooling. Check the breaker panel, and watch for dead displays, a range that will not light or a washer stuck on a code. The surge when power comes back can take out control boards and thermal fuses. If something stays dark, note what you see and call us; windstorm weeks bring a run of these calls.
Call dispatch and ask; if the equipment is outside what we repair, you will hear that on the phone.