United Service Technologies, Inc.

Name: United Service Technologies, Inc.
Address: 720 S Milliken Avenue, Placentia, CA, 91761, US
Telephone: +17146303569
Price range: $$

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United States
Placentia, CA
United Service Technologies, Inc.

UST service and maintenance of commercial food equipment in the grocery and restaurant industries. Serving your customers is what you do best.

Keeping your commercial food equipment operating in top condition is what we do best. United Service Technologies, a Tech24 Company, has been servicing supermarket hot-side equipment since 1995. With a proven track record of quality service spanning decades, we offer solutions to reduce equipment downtime so you can focus on what you do best. Services:
Installation and Warranty Service for Commerc

ial Food Equipment
Equipment Asset Management
Field Service Inspection and Repairs
Planned Maintenance Programs
Service Contract Consolidation
Roll-out Project Management
Cost and Repair Trend Monitoring
Equipment Safety Inspections and Training
Personal Care Program (Customized Planned Maintenance)

09/03/2026

Equipment breaks. Downtime costs you.

That’s where we come in. From unexpected repairs to routine maintenance, our team helps keep your essential equipment running so you can focus on your customers.

One trusted partner. Reliable service when you need it.

08/26/2026

As we transition into fall, a few systems are worth getting ahead of before the season turns: HVAC and ventilation that spent all summer moving heat out of the space, the refrigeration that ran overtime holding temp, and the ovens and fryers that carried busy months. Add the heating systems that sat idle all summer and are only weeks from being asked to work again, usually on the first cold morning no one planned for.

Get ahead of each one now, with a preventative maintenance plan across every major system.

08/20/2026

As summer winds down and menus start to turn over, that shift reaches your equipment long before it reaches the plate. A fall menu may change which equipment carries the load. A station that coasted through summer might suddenly anchor the whole menu. Equipment that sat lightly used for months can find itself running at full demand with little warning.

Operators who make the transition smoothly tend to treat a menu change as an equipment change too, checking that the equipment taking on new load is ready for it before the new menu goes live.

08/11/2026

Right now, your cold side is working harder than it will all year. Higher ambient temperatures force condensers to reject more heat just to hold the same setpoint. They run longer. They work harder. And the likelihood of temperatures drifting gets higher by the day.

Restrict the airflow around the condenser, and that likelihood jumps. Run times spike, temperatures climb, and thousands of dollars in product sits one warm night away from a loss.

Take a walk through the kitchen today and check the clearance around every condenser, making sure nothing is choking the airflow those coils need to shed heat. The middle of a heat wave is the worst possible time to find out.

08/06/2026

August is when your kitchen fights the heat hardest. When make-up air can't replace what the hoods pull out, the space goes negative. Doors are hard to open, burners struggle for air, and the entire hot side runs hotter than it should.

A balanced ventilation system moves heat and smoke out. Confirm your hood capture and make-up air balance now, before the hottest weeks, to keep your kitchen safe, compliant, and bearable in the dog days of summer.

07/30/2026

Beverage equipment earns its keep in July. Customers notice flat carbonation, off ratios, or slow pour signal lines. Regular cleaning of dispensing lines and nozzles protects both taste and food safety, while checking carbonation and syrup-to-water ratios keeps every drink on spec through the highest-volume weeks of the year. The drink is often the last thing a guest remembers — worth making sure it's right.

07/24/2026

Happy 🚗🍟

Nothing kills a drive-thru rush faster than a fryer or ice machine going down mid-shift. When every second (and every order) counts, your equipment has to keep up with your team.

That's where we come in; fast response, expert repairs, and equipment that's ready to run when your customers are. Keep America's Kitchens Running, one drive-thru at a time.

07/22/2026

As summer temperatures climb, two factors are working against your ice machine: warmer incoming water and hotter air around the condenser. When the condenser can't shed heat efficiently, the machine makes less ice and works harder to do it. If your ice machine keeps up all winter but falls behind every July, start by giving it room to breathe and clean air to pull, and capacity follows.

07/14/2026

Reach-in coolers and refrigerated prep tables work hardest when the kitchen does. During a summer rush, doors open constantly and ambient temperatures climb. Get your front-of-line refrigeration checked before the season peaks, so it holds steady when the rush hits hardest.

07/09/2026

Ice is a food product, and the machine that makes it needs the same hygiene standard as any other surface in your kitchen. Mineral scale, mold, and bacteria build up, often out of sight, and degrade both ice quality and production. A consistent cleaning and sanitization schedule, typically every three to six months and more often under heavy summer use, keeps output clean and reliable. This is one maintenance task you don't want to put off!

Address

720 S Milliken Avenue
Placentia, CA
91761

Telephone

+17146303569

Website

https://www.ustservice.com/

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