Hobart Appliance Repair in Philadelphia

Founded in 1897 in Troy, Ohio, Hobart now sits within ITW Food Equipment Group. It is a top name in commercial mixers, dishwashers and food equipment, and the original KitchenAid stand mixer was a Hobart product. Hobart's first commercial dishwasher went on sale in the 1920s, and the company has remained a major professional warewashing name since. Hobart builds dishwashers from undercounter models for bars and small kitchens up to door-type and conveyor machines for institutions and high-volume restaurants. As a member of ITW Food Equipment Group, it draws on common support with sister brands including Vulcan and Traulsen.

A handful of design choices drive most of the repair work: undercounter, door-type and conveyor dishwashers, booster heaters for sanitizing rinse, high-temperature and chemical-sanitizing models, and electronic cycle controls with diagnostics. A Hobart dishwasher is designed to run hundreds of racks every day, so chemical, scale and door switch failures count for much more than the machine's age.

When a Hobart fails, the likeliest causes are wash pumps and seals, booster heater elements and scale, door switches and interlocks, or drain valves and wash arms clogging.

Dishwashers from Hobart usually arrive with failed booster heater elements, leaking wash pump seals, faulty door switches, and scale blocking the wash and rinse arms.

Replacing a board or a sealed-system part on a hunch is the costly mistake on Hobart equipment, so we load-test the circuit and clear the inexpensive causes first.

Hobart dish machines in Philadelphia restaurants run all day on moderately hard city water, so booster heaters and rinse arms still need regular deliming, and machines in cramped basement dish rooms run hot. Corner stores, bars and takeout counters run Hobart equipment for long hours, so scheduled cleaning and inspection cost far less than an emergency on a busy night.

Commercial kitchens in older buildings bring their own constraints, such as tight basements, steep stairs and small back rooms where Hobart equipment has little air to work with. Our Hobart visits run from Oxford Circle to Wynnefield and every neighborhood inside the city line.

A strong commercial parts network supports Hobart, and the most common wear parts are usually quick to obtain. For a Hobart unit in a working kitchen or bar, downtime costs money every hour, so we separate what can be fixed on the first visit from what needs a part.

Hobart machines are built for long service and cost a lot to replace, so repair is the right call in nearly every case. The same terms apply to every brand we fix: a written estimate first, then 90 days on parts and 30 days on labor.

Delime on a regular schedule and keep the wash and rinse arms clear to prevent temperature and cleaning failures. Before summer, have the equipment looked over so it is ready for the hottest, busiest weeks of the year.

Same-day visits are possible when the schedule allows, and either way the estimate is in writing before work starts.