Hobart Dishwasher Repair

Hobart dishwashers in restaurants and bars around Charlotte are mostly undercounter units and door-type machines, with conveyor models in larger kitchens. All of them follow the same rhythm: recirculate heated wash water from a tank through spinning arms, drain or overflow some of it, then hit the rack with a fresh final rinse that sanitizes either by heat or by chemical. A high-temperature machine adds a booster heater to make the rinse water hot enough.

Because the cycle depends on temperature, a single weak heater changes everything. A booster element coated in scale, a failing thermostat or a burned contactor leaves the final rinse too cool to sanitize, and the machine may lock out or alarm. A sticking fill solenoid underfills the tank. Door interlock switches fail from sheer repetition, so the machine will not start or stops mid-cycle. Wash pump seals eventually leak, and food scraps that slip past the screens clog wash arm nozzles.

Owners can safely do a few checks with the machine powered down at its disconnect. Pull and clean the scrap screens and strainer baskets, then remove the wash and rinse arms and flush any debris out of the nozzles. Confirm the water supply valve is open and the booster breaker has not tripped. Never bypass a door switch or a temperature lockout to keep a machine running.

On a service call we start by measuring wash tank and final-rinse temperatures during a cycle, checking fill volume and timing, and watching the drain. Then we test the specific components those readings point to: elements, thermostats, contactors, solenoids, interlocks and the pump. If chemical dispensing is the issue on a low-temp machine, we will tell you so you can bring in your chemical supplier.

Hobart machines are designed to be maintained for many years, so component repairs nearly always make sense. A cracked tank or a badly corroded frame on a very old unit is where replacement enters the conversation.