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BerneCommercial
South Florida commercial dispatch

Commercial Equipment Repair in South Florida

Commercial emergency response across Miami-Dade, Broward, and Palm Beach — same-day dispatch, after-hours support, NDA-friendly for hotels and restaurants.

4.79 from 871 reviews · Berne family
  • Commercial service call: $89
  • Same-day response — emergency dispatch within hours
  • Licensed & insured
  • Refrigeration specialists
Services

Commercial equipment we repair

Refrigeration, restaurant equipment, commercial laundry and back-of-house systems — across South Florida.

All services
Industries

Built for commercial operations

Enterprise dispatch, vendor-ready reporting and high-volume operational coverage.

All industries
Restaurants

Refrigeration, fryers, ovens, ice machines — same-day response.

Food Production

Walk-ins, deep freeze and processing equipment.

Grocery & Supermarkets

Display coolers, walk-ins, deli prep, ice systems.

Hotels

Kitchens, laundry, ice machines and BOH equipment.

Retail Chains

Multi-location service with vendor reporting.

Property Management

Building-wide equipment coverage and replacement.

Facility Management

Vendor-ready dispatch and routine PM.

Warehouses

Cold storage, break rooms, on-site kitchens.

Why Berne Commercial

A service organization, not a handyman

We operate like a commercial vendor — designed to support restaurants, production facilities and enterprise clients at scale.

Fast dispatch

Emergency same-day response across Miami-Dade, Broward and Palm Beach.

Enterprise-ready

Vendor onboarding, COI, multi-location reporting and chain coverage.

Commercial refrigeration specialists

Walk-ins, prep tables, ice machines and deep freeze systems.

South Florida coverage

Miami, Fort Lauderdale, West Palm Beach and surrounding cities.

Repairs & replacements

From component-level service to full equipment replacement coordination.

Experienced technicians

Factory-trained on the brands that run commercial kitchens.

How it works

From down equipment to back in service

Four steps, no runaround. Commercial dispatch built to get restaurants, hotels and facilities back online — usually the same day.

  1. Request dispatch

    Call dispatch or submit the form — tell us the equipment, the symptom and the address. A coordinator confirms the service window, often within the hour.

  2. On-site diagnosis

    A factory-trained technician diagnoses the unit on the first visit. The $89 commercial service call covers the diagnosis — and it's free when you approve the repair.

  3. Same-day commercial repair

    Most repairs are completed on the spot — our trucks carry common refrigeration, ice machine and restaurant-equipment parts. Refrigeration loss is treated as an emergency.

  4. Verified & warrantied

    Every repair is verified against operating spec before we leave, then backed by our parts-and-labor warranty. COI and multi-location reporting available for chains.

Online Dispatch

Request commercial service

Submit a dispatch request and a coordinator will follow up to confirm the service window. For emergency outages, please call dispatch directly.

  • Commercial service call: $89
  • Same-day emergency dispatch
  • Refrigeration, ice machines, ovens, fryers, laundry
  • Licensed and insured technicians
  • Vendor-ready: COI, multi-location reporting
Keith, Dispatch Lead Operator at Berne Commercial RepairJayla, Dispatch Operator at Berne Commercial RepairLina, Dispatch Operator at Berne Commercial RepairStacey, Dispatch Operator at Berne Commercial Repair
In-house dispatch desk — not a call center. Meet the team

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Commercial service call: $89 · Free with approved repair

Reviews

4.79★ from 871 customers across the Berne family

Real Google reviews from Berne Appliance Repair — the parent organization backing Berne Commercial. Same team, same standard, same technicians.

4.79 / 5· 871 reviews
I couldn't recommend Berne more highly! My technician came on time, proceeded with expertise, and went above and beyond to get 2 appliances fixed before Christmas eve! I am beyond thankful.
Alice SherwoodFeb 2026
Berne is literally one call and it's done. They show up on time, communicate throughout the job, and always produce a great result! Highly recommend this company!
Brian BibbeeJan 2026
Berne appliance was phenomenal. From customer service to the installation process of dryer and washer was amazing and smooth. Technicians knew what they were doing. I recommend 100%.
Dr. Kevin Cai ZhenJan 2026
Fairly priced and the tech worked hard to be sure the problem with my LG refrigerator was fixed. He spent the day on a Sunday and thought it was fixed, the problem reoccurred and he immediately came back the next day to ensure the problem was resolved. There was also no further charge for the 2nd visit. Will definitely use again.
Dana NelsonOct 2025
Refat showed up on time and was very courteous. He was very diligent and explained the steps he was going through while running diagnostics. When the part arrived he showed up and replaced the component quickly. I will definitely use Berne whenever needed, again!!
Gregory RamseyDec 2025
Licensed · Insured · Certified

Vendor-ready credentials

Restaurants, chains, property managers and facility teams need vendors that pass procurement. We do.

Certificate of Insurance

General liability coverage on file. We provide a COI naming your property or chain as additional insured on request.

View COI (PDF)
EPA Section 608 Certification

Federal certification for handling refrigerants in sealed commercial systems (cert # 16-8019803514-2). Required for refrigeration work.

View EPA certificate (PDF)
Florida Technician License

Licensed by the Florida Department of Business and Professional Regulation. Per-technician documentation available on request.

View license
DBA · Berne Appliance Repair

Registered business entity. We invoice and contract as a legitimate Florida service vendor.

View DBA filing (PDF)
FL Workers' Comp Exemption

Florida workers' compensation exemption on file. Cleared for commercial property and hospitality vendor onboarding.

View WC exemption (PDF)
Florida Resale Certificate

Florida Annual Resale Certificate for Sales Tax. Lets us purchase parts and materials tax-exempt for billable repairs.

View resale cert (PDF)
IRS EIN Assignment (CP 575)

Official IRS letter confirming our Employer Identification Number. Commonly requested by corporate procurement.

View EIN letter (PDF)
IRS Form W-9

Signed, current W-9 — ready to drop into your accounts-payable workflow.

View W-9 (PDF)
MSA World Member

Member of Marcone Servicers Association (MSA), the leading industry association for appliance service contractors in North America. Verifiable industry tie-in for procurement onboarding.

Visit MSA World →
Continuous Manufacturer Training

Our technicians complete ongoing training on emerging appliance technology through MSA World coursework and OEM programs (Sub-Zero, Wolf, Miele, LG, Samsung, GE).

MSA training program →
EPA 608 — Technician Certificates

EPA Section 608 certificates on file for our refrigerant-handling technicians.

View certificates (PDF)
Sealed-System Service Training

Our refrigeration technicians complete hands-on sealed-system service training at TMM Academy.

View certificate
Pro-Tech Appliance Training

Our technicians complete pro-tech appliance-repair training at Big City Appliance Repair School.

View certificate
Eugene Bernitsky
Founder

An engineering-built service company. We take on the hard work other shops walk away from.

I'm an engineer by training, and so is the team I built. That's why we take on the equipment most South Florida shops won't — complex refrigeration loops, control-board level diagnostics, commercial laundry systems, walk-in rebuilds. Berne Commercial is backed by 11 years and 29,300+ services from the Berne family, with 18 technicians on the trucks today.

Eugene Bernitsky
Founder & Operator, Berne Commercial Repair
Team

The technicians on the trucks

Refrigeration specialists, restaurant equipment techs, ice machine and commercial laundry pros — built for the work other shops walk away from.

Mike
Mike
Lead Refrigeration Technician
Akhmed Osmanov
Akhmed Osmanov
Senior Refrigeration Technician
Andrei Lavrov
Andrei Lavrov
Restaurant Equipment Specialist
Boris
Boris
Ice Machine Specialist
Denis Novitskii
Denis Novitskii
Refrigeration Technician
Dzmitrii Kitou
Dzmitrii Kitou
Commercial Laundry Specialist
Dzmitrii
Dzmitrii
Refrigeration Technician
Evgenii Knyazev
Evgenii Knyazev
Refrigeration Technician
Maksim Shiryagin
Maksim Shiryagin
Restaurant Equipment Technician
Nikita Maslakov
Nikita Maslakov
Refrigeration & Ice Technician
Nikita Shirshov
Nikita Shirshov
Restaurant Equipment Technician
Refat Bekirov
Refat Bekirov
Senior Technician
Ruslan Hordieiev
Ruslan Hordieiev
Refrigeration Technician
Shokhrat Agabekov
Shokhrat Agabekov
Restaurant Equipment Technician
Valerii Basov
Valerii Basov
Ventilation & Equipment Technician
Viktor Kamenschikov
Viktor Kamenschikov
Senior Refrigeration Technician
Hank Yusifov
Hank Yusifov
Appliance Repair Technician
Vasyl Kruchkovskyi
Vasyl Kruchkovskyi
Service Technician
Brands

Commercial brands we service

Factory-trained technicians for the brands that run commercial operations across South Florida.

HoshizakiManitowocScotsmanTurbo AirTrueTraulsenBeverage-AirContinentalDelfieldVulcanHobartRationalBlodgettGarlandSouthbendClevelandPitcoFrymasterMiddlebyAlto-ShaamHatcoRandellPerlickElectrolux ProfessionalSpeed QueenWhirlpool CommercialMaytag Commercial
Equipment guides

Choosing between commercial brands?

Field-tech comparisons built from real South Florida service tickets — reliability, parts availability, and cost of ownership.

All equipment guides
Hobart vs VulcanBoth Hobart and Vulcan are ITW Food Equipment Group brands — sister companies sharing a parts network — but the ranges are engineered differently. Vulcan is the volume commercial-range platform; Hobart cooking equipment is rarer in restaurants. Here is what we see in South Florida kitchens.Read the comparison Manitowoc vs HoshizakiTwo ice-machine brands dominate North American commercial kitchens — Manitowoc and Hoshizaki. Each builds excellent equipment, but the ice shapes, the cleaning schedules, and the failure modes are different. Here is what eleven years of South Florida service calls actually show.Read the comparison True vs TraulsenTwo brands dominate commercial reach-in refrigeration — True Manufacturing and Traulsen. Both build excellent stainless reach-ins; one is the volume leader, the other is the institutional standard. The decision is more interesting than it looks.Read the comparison Rational vs Other Combi OvensRational is the German combi-oven brand that dominates premium commercial kitchens. But Alto-Shaam, Convotherm, Unox, Cleveland, and Henny Penny all make legitimate combi platforms at lower price points. The decision is not always Rational. Here is the honest comparison — with a head-to-head table and a deep dive on each brand.Read the comparison Rational vs UnoxRational is the premium German combi standard; Unox is the Italian value challenger that everyone cross-shops against it. The price gap is $7,000-$12,000 per oven — and whether Rational earns that gap depends entirely on how your kitchen will use the machine. We service both weekly in South Florida.Read the comparison Rational vs ConvothermBoth are German-engineered combi platforms with serious institutional install bases. Rational owns the premium mindshare; Convotherm (Welbilt) wins accounts on price, banquet pedigree, and vendor consolidation. The build quality is closer than the price gap suggests — the differences live in the interface and the algorithms.Read the comparison Rational vs Alto-ShaamRational is the German precision standard; Alto-Shaam's Combitherm is the American institutional answer — 80-85% of the Rational experience at roughly 70% of the price, with the best North American parts story in the category. We repair both every week. Here is how they actually compare.Read the comparison True vs Turbo AirTrue is the American volume leader in commercial reach-ins; Turbo Air is the Korean-engineered value challenger with a genuinely clever self-cleaning condenser. The price gap is real, the quality gap is smaller than dealers admit, and the right answer depends on who will maintain the cabinet. We repair both daily.Read the comparison Frymaster vs PitcoFrymaster and Pitco are the two names on virtually every commercial fryer spec in America. Frymaster (Welbilt) leads on oil-management technology and chain adoption; Pitco (Middleby) leads on rugged simplicity and serviceability. Fryers are a top-3 repair category in restaurant kitchens — here is what eleven years of tickets show.Read the comparison Hoshizaki vs ScotsmanHoshizaki is the reliability king of commercial ice; Scotsman is the original American ice-machine company and the brand behind the nugget ice everyone asks for. Together with Manitowoc they form the category's big three. We service all of them — here is the honest Hoshizaki-Scotsman matchup.Read the comparison Speed Queen vs Continental GirbauSpeed Queen is the American commercial-laundry standard; Continental Girbau is the European-engineered challenger with higher extract speeds and better water economics. For laundromats, hotels, and multi-family buildings the choice drives a decade of operating cost. We service both — here is the field comparison.Read the comparison Walk-In Cooler: Repair or Replace? The Real Math from Service TicketsA walk-in cooler quote forces the hardest equipment decision in the kitchen: put $2,500-$4,000 into a 12-year-old box, or commit $8,000-$15,000+ to replace it? National service chains push the '50% rule' because it sells boxes. The honest answer depends on the panels, not the compressor. Here is how we actually call it.Read the comparison Rational vs Henny PennyThis is not really a combi-vs-combi fight — it is a versatility-vs-specialization decision. Rational is the all-around premium combi; Henny Penny is the brand chicken and fried-protein operators trust. Picking the wrong one means buying capability you will never use, or missing the throughput you actually need.Read the comparison Unox vs ConvothermSkip the Rational and the cross-shop usually narrows to these two: Unox's value-dense Italian combi against Convotherm's German institutional platform. The price gap is $4,000-$6,000 and the build philosophies could not be more different. Here is which one actually fits your kitchen.Read the comparison Alto-Shaam vs ConvothermWhen the spec sheet says "institutional combi, not Rational money," the two finalists are usually Alto-Shaam's Combitherm and Convotherm. American Halo Heat evenness and domestic parts versus German hardware and Welbilt consolidation. The prices are close — the fit is not.Read the comparison Unox vs Alto-ShaamTwo very different value propositions: Unox's compact, affordable Italian combi against Alto-Shaam's American institutional workhorse. The price gap is $3,000-$5,000 and they target opposite ends of the market. Here is which one your kitchen actually needs.Read the comparison Rational vs ClevelandCleveland is the steam-cooking name in institutional kitchens — convection steamers, kettles, and the Convotherm-built combi it sells under the Welbilt umbrella. Against Rational's versatile premium combi, the question is whether you need a steam-cooking specialist or an all-around combi. Here is the honest read.Read the comparison Electrolux vs RationalElectrolux Professional's SkyLine is the credible European challenger to Rational at the premium end — strong cooking, a clean interface, and aggressive pricing. The catch in North America is the support bench. Here is how the two actually compare in a South Florida kitchen.Read the comparison Lainox vs UnoxBoth are Italian, both undercut the German premiums, both cook well — so Lainox vs Unox comes down to interface philosophy, North American support depth, and footprint. Here is the field read on two combis that look similar on paper but feel different in a kitchen.Read the comparison Blodgett vs VulcanBefore you spec a combi, ask whether you actually need one — for straight baking and roasting, a commercial convection oven costs a fraction of a combi and these are the two names that matter. Blodgett's baking pedigree against Vulcan's volume platform and parts ecosystem. Here is the honest field comparison.Read the comparison Air-Cooled vs Water-Cooled Ice Machine: Which to BuyMost operators pick an ice machine by harvest type and capacity, then check a box for "air-cooled" or "water-cooled" without thinking it through. That box quietly decides your water bill, your kitchen temperature, and how often you meet us with a warm bin and no ice during a Saturday rush. In South Florida, the right answer is almost always air-cooled — but there is one situation where it is dead wrong, and one third option most buyers do not know exists.Read the comparison Combi Oven vs Convection Oven: Which Earns Its FootprintA combi oven can do everything a convection oven does and several things it cannot — steam, roast, bake, proof, hold, and regenerate from one cavity. That versatility is real, and it is also the trap. A combi only earns its much higher price and its much higher service bill when the menu actually exercises the steam and combination modes. Run a $16,000 combi like a $5,000 convection oven and you have bought an expensive convection oven that scales up in South Florida water. Here is how a shop that repairs both sizes the decision.Read the comparison Gas vs Electric Commercial Range: Which for Your LineThe gas-versus-electric range argument is older than any of us, and on a commercial cook line it still comes down to two things: how the heat behaves and what it costs you to keep running. Gas gives you instant open-flame BTUs and parts every supply house in town stocks. Electric and induction give you a cooler, cleaner kitchen and precise control — if your building's wiring can feed them. Here is how a shop that repairs both decides which belongs on your line.Read the comparison Nugget vs Cube vs Flake Ice: Which Machine for Your BarIce type is not a taste preference — it is a spec, and choosing it by what you personally like to chew is how operations end up with the wrong machine on the wrong counter. Cube, nugget, and flake each exist because they solve a different job: holding a drink cold, being pleasant to crunch, or molding around a fillet on a display. Pick by the job and the machine almost selects itself. Pick by vibe and you will be calling us inside a year.Read the comparison Blast Chiller vs Walk-In Freezer: Two Different Jobs ExplainedA blast chiller removes heat fast. A walk-in freezer stores cold long-term. Confuse the two and you'll ice up a coil, blow your food-safety logs, or both. This is the comparison where the right answer is usually "you need both" — the chiller to make food safe and the freezer to store it.Read the comparison Countertop vs Floor Commercial Fryer: Which for Your VolumeA countertop fryer and a floor fryer aren't different sizes of the same machine — they're built for different volumes. Match the fryer to your throughput and oil burns clean; mismatch it and you fight recovery time and ruined oil every rush. The real question: is frying a side gig on your menu, or is it a program?Read the comparison Griddle vs Flat-Top vs Charbroiler: Which Cooking Surface for Your ConceptThree flat-ish hot surfaces, three completely different jobs. Pick the wrong one for your concept and you fight your own line every shift. A polished steel griddle is not a solid French-top plate, and neither one is a charbroiler — they cook by different physics, fail in different ways, and want different hoods.Read the comparison High-Temp vs Low-Temp Commercial DishwasherA high-temp and a low-temp commercial dishwasher both get a rack clean and code-compliant — they just sanitize two completely different ways. High-temp kills bacteria with heat and a ~180°F final rinse; low-temp does it with a chemical sanitizer at a much lower water temperature. That single choice ripples into your drying results, your monthly chemical bill, your electrical install, and what is going to break first in South Florida's hard water.Read the comparison Natural Gas vs Propane for Commercial Cooking EquipmentThis is not really a "which fuel is better" fight — it is a "which fuel do you actually have, and is your equipment built for it" question. Most fixed South Florida kitchens run natural gas because there is a main at the curb. Propane earns its place where there is no main: food trucks, caterers, remote sites. The part that bites operators is the conversion — every gas appliance is built for one fuel, and switching is a real job, not a knob you turn.Read the comparison Open Pot vs Tube vs Flat-Bottom Fryer: Which Vat for Your MenuThe fryer vat is the one spec operators skip and then regret. You can buy the right brand, the right BTU, and the right battery size and still cook in a vat that fights your menu every shift — burning oil faster than it should or scorching delicate product. The vat design is dictated by one thing: what you fry and how much crud it sheds into the oil.Read the comparison Reach-In vs Walk-In Refrigeration: Which Does Your Kitchen NeedMost kitchens do not choose between a reach-in and a walk-in — they need both, in the right ratio. The real question is how much of each, and where the line sits between "I'm storing it" and "I'm grabbing it on the line." Get the split wrong and you either burn floor space you do not have or pay a cook to walk to the back forty times a shift.Read the comparison Undercounter vs Conveyor Commercial DishwasherThere is no "best" commercial dishwasher — there is the one sized to your peak dish volume, and three wrong answers around it. Buy too small and a Saturday rush backs up the dish pit until you pull a cook to run racks. Buy too big and you have poured capital, water, energy, and floor space into capacity you will never touch. Warewashers sort cleanly by throughput in racks per hour.Read the comparison Vulcan vs GarlandVulcan and Garland are the two ranges you actually choose between in most South Florida restaurant builds. Both are excellent, both are everywhere, and both have a parts ecosystem that keeps you cooking. The differences are in burner feel, oven design, and which dealer you already work with.Read the comparison Garland vs WolfGarland and Wolf are both serious commercial ranges with loyal chef followings — but they sit in different corners of the market. Wolf (ITW) leans toward precision and the high-end open-burner crowd; Garland (Welbilt) is the heavy-duty volume workhorse. Here is how they actually compare in the field.Read the comparison Manitowoc vs ScotsmanManitowoc and Scotsman are two of the three big commercial ice brands you will see in South Florida. Both make excellent cube machines, but Scotsman owns the nugget-ice category and Manitowoc owns the bar-and-restaurant dealer network. Here is what eleven years of service calls actually show.Read the comparison Hobart vs JacksonHobart and Jackson are the two warewashing brands operators actually cross-shop. Hobart is the premium institutional standard; Jackson is the value-and-throughput challenger that earns its place in plenty of busy kitchens. The decision is more interesting than the price gap suggests.Read the comparison Pitco vs Henny PennyPitco and Henny Penny are both excellent fryer brands — but they solve different problems. Pitco is the open-fryer volume workhorse; Henny Penny owns commercial pressure frying. Choosing between them is really a choice between two ways of frying. Here is how they compare in the field.Read the comparison

Trusted by commercial clients and national brands

PublixTargetPetcoMarriottTeslaBoeingDr PepperEnvy Massage

Our team has provided service for locations associated with these brands.

FAQ

Commercial repair questions

Common questions from restaurants, production facilities and enterprise clients.

Proof of work

21,000+ service calls across Florida, mapped

From the Miami metro through Palm Beach and across to Tampa Bay and Sarasota — see the neighborhoods where our techs have actually worked.

See where we've worked
Call (754) 345-4515Request Service