Commercial Kitchen Maintenance London: Zero Downtime, Maximum Output

Phillip Shaun - Keeping London's Busiest Kitchens Running, Service After Service

Commercial kitchens can be brutal on equipment. Heat, grease, water, gas, and constant use all wear out equipment faster than any other building system. Without a proper maintenance regime, breakdowns can happen at the worst possible time.
At Phillip Shaun, we’ve spent years keeping commercial kitchens running for some of the UK’s best-known hospitality brands, from quick-service franchises to high-volume central London restaurants. Our engineers cover the whole kitchen — not just the catering equipment — which keeps you dealing with one accountable facility management team instead of five different specialists.

What our Commercial Kitchen Repair and Maintenance covers

We offer planned preventative maintenance and reactive repairs across every system in a commercial kitchen:

Cooking equipment — ovens, fryers, ranges, hobs, grills, and combi ovens
Refrigeration — walk-ins, blast chillers, and undercounter units
Extraction systems and canopy cleaning to TR/19 standard
Gas safety, leak testing, and Gas Safe certification
Electrical testing and EICR reports
Plumbing, drainage, and grease trap servicing
Fire suppression and ventilation fire damper checks
Emergency call-outs across central London

A single property maintenance contract covers it all, with a clear inspection schedule, a named account manager, and predictable invoicing.

Why Is It a Good Idea to Choose Phillip Shaun?

There are plenty of commercial kitchen maintenance companies in London, and most can do an annual service. The reasons operators stay with us are practical rather than marketing-led. We turn up when we say we will. Our engineers know hospitality, so they work around service times rather than disrupting them. And because we run M&E, plumbing, gas, and fire safety in-house, most jobs are resolved on the first visit rather than over a fortnight of return visits.

We work with multi-site operators across London and the South East, from independent restaurants to national franchises.

Rely on us for 24/7 emergency call-outs!

A fryer that won’t heat at 6pm on a busy Friday night is a service-stopping problem, not a next-week problem. Our emergency call-out team covers central London around the clock, with engineers stocked for the most common gas, electrical, refrigeration, and extraction failures we see in kitchens. Most reactive calls get a qualified technician on site within four hours during peak service hours, and we’ll keep your front-of-house team updated until the kitchen is running again.

Who we work with?

Commercial Kitchen Maintenance in London takes different shapes depending on the venue, and our contracts are built around the way each one actually operates:

Restaurants and gastropubs running full service nightly across the week
Quick-service and fast-food sites with heavy peak-hour turnover
Hotel kitchens with breakfast, lunch, and banqueting demands
Dark kitchens and delivery-only operators with extended trading hours

Frequently Asked Questions

1. How often should our commercial kitchen actually be serviced?

It depends on how hard the kitchen runs. For most hospitality sites, we recommend quarterly service on major equipment, an annual deep service, TR/19 extraction cleaning at intervals set by your use class, and annual fire suppression. The exact schedule comes from the site survey.

2. Will maintenance disrupt our trading?

We schedule planned work around your service times — most of it happens overnight, early morning, or on your closed days. Reactive call-outs are different and we’ll get to you during service if needed, but we work to keep the kitchen running while we fix things.

3. Can you take over from our existing maintenance provider?

Yes, switching is straightforward. We’ll do a baseline site survey, take over records and certificates from the previous provider, and have a service schedule in place within two weeks. Most operators barely notice the changeover — the engineers come in marked Phillip Shaun and the documentation tidies up around it.

4. Are your engineers qualified for gas, electrical, and refrigeration work?

Yes. Every engineer working on a regulated trade carries the appropriate registration — Gas Safe for gas, EICR-competent for electrical, and F-Gas for refrigeration. We share engineer credentials before any site visit if you’d like them on file.

5. What happens if equipment needs replacing, not just repairing?

We’ll scope it during the visit and quote separately. If you’d rather hand the whole job off, our M&E and plumbing teams can specify, supply, and install replacement equipment — ovens, refrigeration, extraction, the lot. Most clients keep us on the install because it’s the same team servicing it afterwards.