Can the work be done without closing?
Usually, yes. We're open every day from 8am to 8pm, so most jobs can be done before service, in the gap between lunch and dinner, or on the day you're closed.
Where the power or water has to go off, we agree the timing in advance and keep it short. Larger jobs, such as a new circuit for the cook line, can be split across two visits so you keep trading. The fixed price is the same whichever slot you choose.
We work with restaurants and takeaways along Belgrave Road and the Golden Mile, in Leicester city centre and in the towns around, where a lost evening of trade costs more than the repair. If something fails mid-week, such as a tripping circuit or a leaking pipe, send a photo or video on WhatsApp. When the diary allows we can often come the same day.
Can you upgrade the supply for new catering equipment?
Yes. New coffee machines, combi ovens, fryers, dishwashers and chillers often need a dedicated circuit, and bigger kit may need a three-phase supply. We check the existing board and supply can take the load, then install the circuit and connect the equipment.
One recent job was upgrading the electrical supply to a commercial coffee machine, which had outgrown the circuit it was on. That's common: a café adds a second grinder or a bigger machine, and the original socket starts tripping or running hot.
Send us the equipment's rating plate or spec sheet and a photo of your board, and we'll give you one fixed price. If the incoming supply itself needs upgrading, that goes through the network operator, National Grid Electricity Distribution, and we can help you work out what to ask for. We also label the board, so staff know which breaker feeds which appliance when something trips.
- Dedicated circuits
- For coffee machines, dishwashers, fryers and ovens.
- Three-phase
- Distribution boards and connections for larger catering kit.
- Isolators
- Local switches so equipment can be safely turned off for cleaning or repair.
Do you fit water connections, filters and hand-wash basins?
Yes. We connect water to coffee machines, dishwashers, glasswashers and ice makers, with the right valves to protect the mains supply, as the Water Fittings Regulations require, and a proper waste connection so dirty water can't run back into the machine.
Leicester's water is hard, so a filter or scale treatment on a coffee machine or glasswasher usually pays for itself in fewer breakdowns. We fit filters and can come back to change cartridges when they're due, each as a fixed-price job.
Food hygiene rules generally expect a dedicated hand-wash basin with hot and cold or mixed water, separate from the sinks used for food and washing up. We fit new basins, repair taps and sort low hot water. Inspections focus mainly on cleanliness, but working basins, lighting and equipment are part of keeping a kitchen easy to run hygienically.
What lighting does a restaurant kitchen need?
Kitchens need bright, even light that's easy to clean, and fittings suited to steam and grease. LED fittings designed for kitchens are a common upgrade from old fluorescent tubes, and they use much less electricity.
Front of house is different: dimmable lighting, feature fittings and outside lighting for the frontage. We install both, and can fit emergency lighting at the same time. Frontage lighting on a timer also helps the place look open on dark winter evenings.
Emergency lighting on escape routes and in dining areas must be maintained by the responsible person under fire safety law. BS 5266-1 calls for a monthly function test and an annual full-duration test, logged each time. We carry out both, and schedule the long test for a closed day because batteries need time to recharge afterwards.
How often does a restaurant need an EICR?
Guidance commonly suggests every five years for commercial premises, but kitchens are hard on electrics, with heat, moisture and heavy loads. Your insurer or the inspection report may set a shorter interval.
The Electricity at Work Regulations 1989 require you to keep electrical systems safe, and a periodic inspection is how most businesses show it. We carry out EICRs and the remedial work, each at one fixed price, and PAT testing for plug-in equipment as needed.
Common findings in kitchens include sockets damaged by heat or knocks, missing covers, extension leads used as permanent wiring and equipment plugged into circuits never designed for it. Most are quick to put right once spotted. If you're taking over an existing restaurant or takeaway, an EICR before you open tells you what you're inheriting.
Do you deal with extraction and gas?
We fit and repair extractor fans in toilets, store rooms and small prep areas. Commercial kitchen extraction, meaning canopies, ductwork and the fans that serve the cook line, is specialist work, and we work alongside the contractors who install and clean it.
Gas is never ours. Gas ranges, fryers, ovens, water heaters and gas interlocks need a Gas Safe registered engineer. We can take care of the electrical, plumbing and repair work around them on the same day, so the trades aren't tripping over each other.
For small spaces, such as a windowless toilet or a dry store, a correctly sized fan with a run-on timer keeps condensation and smells down. Where a fan serves a prep room, we check whether it's part of the main extraction system before touching it. If it is, it goes to the specialist.