Questions restaurant owners ask

Within 2 hours in Orleans and Jefferson parishes when you call the emergency line. In St. Bernard, Plaquemines, St. Charles and St. Tammany parishes, the dispatcher gives you the time on the call. Storms and road closures can change any of these, and we say so when we answer.

A technician on call answers the emergency line, not an answering service. Calls between 5 p.m. and 7 a.m., on weekends and on holidays carry an after-hours rate. The rate is stated on the phone before a truck leaves, and you can say no.

That is your health department's call, not ours. Write down the temperature you read and the time you read it, keep the door shut, and ask your inspector. Cold food is generally held at 41 degrees Fahrenheit or below under the FDA Food Code.

A technician looks at the door seals, closer and heater wire, the evaporator fan, the defrost cycle, the drain line and pan, and reads the box against your temperature log. The condenser coil is cleaned every quarter. The plan page has the full list.

Yes. We repair the gas appliances on your line: fryers, ranges, ovens, griddles and steamers. Hood cleaning is a separate service that we don't do.

Leave the kitchen with your staff, don't switch anything on or off, and call your gas utility's emergency number or 911 from outside. When it is safe, call us.

Most scheduled checks happen before opening or after close. We agree on the time when you book and text you when the technician is on the way.

Both. When a unit is past repairing, we write up a replacement with the model, what is included and how long the quote holds, and you decide. We say which it is once the box is open.

No. The plan covers scheduled checks. Repairs, parts and refrigerant are quoted in writing before we do the work, and the plan does not cover spoiled product. Ask your insurer about spoilage coverage.

A photo of the nameplate, the size of the box or the model of the unit, and where it sits. Text the photo to the emergency line, or send it from the contact page.