Restaurant Equipment Parts & Service
When we say we’re a full-service dealer, we really mean it! We offer technical support including restaurant equipment parts and service for all our customers in the foodservice industry.
Whether it’s a warranty issue after the sale or expert technical advice on existing equipment, we’re a valuable resource to keep your operation running smoothly.
Dine Company offers shop service at our convenient Kentuckiana location. Customers can drop off equipment for bench service on small countertop equipment up to extensive repairs on larger kitchen and bar equipment. We understand downtime impacts your bottomline and you need prompt, dependable service to get your kitchen equipment operational.
For over 30 years, Dine Company has provided service for chain accounts, grocery stores, fine dining establishments, and nonprofit organizations. We have extensive experience on combis, steamers, pressure fryers, triple vat open fryers, and more.
Our services also include replacement parts sales. After all, parts and service go hand-in-hand. Our Parts & Service Department stocks hundreds and has access to thousands of commercial foodservice equipment replacement parts for equipment from manufacturers including Blodgett, Hatco, Pitco, Waring, Server, True, Edlund, T&S Brass, Vulcan, & more.
Are you a DIYer when it comes to small repairs? Download the Parts Illustrated flyer (here) with dozens of replacement parts from FMP. The flyer is loaded with hood filters, plumbing parts, and more. Give us a call to order anything from the flyer or from FMP’s entire line of replacement parts.
From facility maintenance to the do it yourself job, our tech support saves you time and hassle. Don’t gamble with your investment, depend on services you can trust from Dine Company. Call us at 502-637-3232 or 1-877-346-3830 and ask for service.
Recent Blog Post
What is a Foodborne Illness? A foodborne illness is an illness or disease spread to people by food. The potential for a foodborne illness occurrence is always real, and the costs are too high. An occurrence of foodborne illness in your establishment can lead to a loss...read more