Where’s the job?

Scope of Works

• inspect fryer and controls, record model and safety labels

• drain and contain old oil for safe disposal and contamination checks

• clean accessible components and remove carbon and grease build-up

• test thermostat, temperature sensor and heating element and report faults

• replace failed elements, thermostats, gaskets or valves as agreed with customer

• check and secure electrical connections and carry out a functional test

• provide a test run and brief written checklist, advise on ongoing maintenance

Typical Cost

Time on Site

Most repairs take 1–3 hours on site covering diagnosis, component replacement and a test run. If parts must be ordered engineers will often return for a second visit. Time increases for deep-cleaning, confined kitchen access or complex electrical isolation procedures

Questions to Ask Your Tradie

• are you trained and insured to repair commercial catering fryers and can you provide certificates?

• what will you do to manage and safely dispose of waste oil and contaminated parts?

• can you supply replacement parts and do you use OEM or equivalent components?

• will you isolate power and test electrical safety after the repair and provide a report?

• how long will the repair typically take and is there a warranty on parts and labour?

How to Avoid Surprises

• ensure clear access to the fryer and access to the electrical isolator or utility cupboards

• confirm available parking or loading bay close to the kitchen for engineer and kit

• tell the engineer about recent oil contamination, hygiene regimes or fixed cleaning schedules

• arrange a safe place for used oil and provide access for waste collection if required

• warn the engineer about pets, live food prep or building rules that affect working hours