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Markets Served :

  • Restaurants
  • Hotels
  • Hospitals
  • Nursing Homes and Long-Term Care Facilities
  • Contract Feeders
  • Education
  • Supermarkets
  • Convenience
  • Stores

E2 provides around-the-clock parts and service for commercial cooking, refrigeration and warewashing equipment. A “one-stopshop” for on-demand fast fix repairs and scheduled preventative maintenance, we set ourselves apart by providing service and parts on a nationwide basis for all major brands of commercial kitchen equipment. This extensive network allows customers to consolidate the number of service providers they deal with, resulting in more consistent, reliable service.

We can proactively assist customers in preventing problems before they occur by providing regular consultation through a customized preventative maintenance plan and schedule. This not only extends equipment life, but helps reduce energy consumption and eliminates unnecessary food waste.

Services Provided

Repair, parts replacement and customized maintenance for commercial food equipment, including:
  • Fryer
  • Steam equipment
  • Ovens and conveyor ovens
  • Ranges
  • Dishwashers
  • Steamers
  • Grills
  • Kettles
  • Skillets
  • Food warmers
  • Filter machines
  • Refrigerators and freezers
  • Ice machines


The largest parts inventory in the United States; network of experienced service technicians with extensive training in all aspects of kitchen equipment repair.

Markets & Needs Served

Downtime due to equipment failure can be paralyzing and costly, so foodservice operations use a broad range of highly sophisticated commercial food preparation and storage equipment. It’s also vital that equipment be well maintained so food cooks to accurate time and temperature standards.

To keep busy kitchens running smoothly, fast access to the right parts is imperative. Equipment Care stocks more food equipment parts than any other independent distributor in the world, and each service vehicle carries its own parts supply.

More than 400 kitchen equipment manufacturers leverage our expertise and nationwide reach by designating Ecolab as their factory-authorized warranty service provider. These partnerships allow us to build solid relationships with customers during the warranty period — generally continued once the warranty expires. Being an authorized warranty provider in a geographic market also makes us the manufacturer’s factory-authorized parts distributor in that area.

Finally, we offer customers individualized overviews of their spending, equipment and service performance with our UNIT-TRAX™ reporting — giving part-by-part and unit-by-unit price breakdowns. The web-based system analyzes and reports on all equipment repairs and maintenance performed at a single location, as well as throughout a nationwide chain. From nuts and bolts for an ice machine to refrigerator installs, UNIT-TRAX captures and stores every dollar a customer spends and provides a full history of equipment performance, which can help lead to smarter business decisions and greater efficiency.

Sustainable Solutions

Equipment Care technicians proactively assist customers by helping them avoid costly downtime, protect their equipment investments and help minimize environmental impact. By providing regular consultation through a customized preventative maintenance plan and schedule, problems can be prevented before they occur. This can also extend equipment life, help reduce energy consumption and eliminate unnecessary food waste.


  • Restaurants use more energy in the kitchen than in the rest of the building
  • estimates that more energy-efficient kitchen equipment can save as much as $500 a year
  • U.S. Environmental Protection Agency experts estimate that if a foodservice operation cuts its energy costs by just 20 percent, profits could increase by 30 percent or more

Sustainable Solutions

In addition, our UNIT-TRAX monthly reporting system — which helps reduce labor costs and extend equipment life — is especially beneficial for chain customers as it continuously analyzes the condition, cost and efficiency of kitchen equipment on a corporate-wide basis by monitoring three key areas:
  • Spending performance
  • Equipment performance
  • Equipment performance

The detailed reports enable customers to pinpoint trouble spots, understand what’s working right and see a comprehensive view of service history so they can make them an integral part of their equipment management strategy. The payoff is greater efficiency, longer-lasting equipment and increased profitability throughout an entire restaurant chain. Quite simply, equipment that operates more efficiently requires less energy, which is good for the environment

Innovation & Support

We boast a nationwide parts distribution network with warehouse locations across the country. About a third of Equipment Care’s business is generated by sales of replacement parts directly to service companies or customers that employ their own in-house maintenance staff.

Technicians are dispatched using Global Positioning System (GPS) technology, resulting in first-time fix rates that beat industry standards. If technicians need access to unique parts, they can be tracked down via a state-of-the-art computer system and shipped immediately through our extensive parts network. Parts experts and a Technical Assistance Group also act as resources for technicians in the field providing quality control standards.

Superior Service

Rapid response time and broad depth of expertise are key benefits of Ecolab’s service. This varied expertise differentiates us from local and regional providers, whose service is limited by equipment specialty. Technicians must possess a thorough base knowledge regarding electricity, gas, heating and cooling — and many have more than 10 years of field experience.

To keep customers’ operations running smoothly, technicians are on call 24 hours a day, seven days a week. They are extensively trained on a full array of equipment including: fryers, steamers, ovens, ranges, conveyor ovens, dishwashers, steam tables, grills, kettles, skillets, food warmers, filter machines, refrigerators, freezers and ice machines.

Our technicians receive ongoing technical instruction from equipment manufacturers and Ecolab’s own state-of-the-art training facility in St. Paul, Minn. Technicians are also certified through the Commercial Food Equipment Service Association (CFESA).

An Equipment Care Customer Call

Service calls are a blend of on-demand fast fix repairs and regularly scheduled preventative maintenance service. To ensure we deliver a high, first-time fix rate, our centralized national support center receives all incoming calls and schedules service based on the type of repair required, the service technician’s certification and his or her geography. In addition, all service vehicles are stocked with commonly needed parts and repair tools so technicians are prepared for anything — from calibrating a thermostat on a refrigerator and rewiring a dishmachine control panel to completely rebuilding a fryer. Our goal is to respond quickly and fix it right the first time to ensure we get our customers up and running as efficiently as possible.

Dispatchers use Global Positioning System (GPS) tracking to ensure the closest available technician is sent to the next customer in need of service. This prompt, personal service consistent across the United States is what sets Ecolab apart, as well as our consultation and equipment history reporting and extensive national parts network supporting all major equipment brands.

To make the most of the service call, our specialists go over past service reports before they ever visit a customer, reviewing product use data, customer project initiatives and current action plans. They ensure their vehicles are stocked with the necessary supplies to perform service, such as test kits, parts and tools.

At the beginning of a regular preventative maintenance call, the technician first meets with the kitchen manager to discuss any immediate concerns. The technician then evaluates all equipment to ensure smooth, efficient operation. This includes inspecting electrical components, calibrating thermostats, testing safety valves, and more. Steam cookers, for example, are cleaned to reduce scale buildup and corrosion that could waste energy and shorten the life of the equipment.

Throughout the customer call, the technician serves as a resource for the kitchen staff, addressing any questions they may have or training them on, for instance, product and equipment usage. All completed work is documented on a report and is guaranteed to meet local codes and operate according to manufacturer specifications. The specialist also makes note of observations and recommendations for improved efficiency.

At the end of the call, the technician checks in again with the manager to review the service report, noting any areas for efficiency improvement and maintenance and/or repairs completed. Before leaving, the specialist addresses any questions and concerns the manager may have. Then it’s on to the next call.