24/7 Emergency Service

(214) 517-4230
Core Kitchen Services — CKSCore Kitchen ServicesTexas Commercial Kitchen Service

Dispatch

Request a service visit

For equipment that is down right now, call the emergency line — a live dispatcher will confirm your arrival window on the first call.

Request a service visit

Tell us the equipment and the symptom — dispatch responds with a confirmed arrival window.

What happens next

From your call to a documented fix

  1. 01

    Call or request service

    Tell us the equipment, symptom and site. Dispatch confirms a window in minutes, not days.

  2. 02

    On-site diagnosis

    A certified tech arrives with a stocked truck, diagnoses the fault and quotes before touching a wrench.

  3. 03

    Repair & verify

    We repair with OEM parts, verify temperatures and performance, and document the fix.

  4. 04

    Report & follow-up

    You get a digital service report per asset, plus a PM recommendation so it doesn't happen again.

Pick a division

Not sure what to request?

Installation Services

Set, connected, started up and verified — walk-ins, ice machines, cooking lines and hood systems installed by crews who commission equipment every week.

Maintenance Services

Scheduled visits, documented per asset, plus emergency coverage for the nights when something still goes down mid-service.

Storage Solutions

Layouts, shelving and refrigerated capacity planned around how your kitchen actually receives, rotates and pulls product.

Consulting Services

Equipment planning, layout and workflow support, procurement coordination and compliance guidance before a single unit is ordered.

Coverage

Where we dispatch

  • EPA Section 608 certified refrigeration technicians
  • Licensed gas and electrical trade coordination
  • NSF-listed equipment and shelving specifications
  • Manufacturer warranty filing on your behalf
  • Fully insured crews with COI on request

Service FAQs

Site directory

Looking for something specific?

Service divisions, city coverage pages and the rest of the site.

Service divisions

  • Installation Services

    Set, connected, started up and verified — walk-ins, ice machines, cooking lines and hood systems installed by crews who commission equipment every week.

  • Maintenance Services

    Scheduled visits, documented per asset, plus emergency coverage for the nights when something still goes down mid-service.

  • Storage Solutions

    Layouts, shelving and refrigerated capacity planned around how your kitchen actually receives, rotates and pulls product.

  • Consulting Services

    Equipment planning, layout and workflow support, procurement coordination and compliance guidance before a single unit is ordered.

  • All commercial kitchen services
Call (214) 517-4230