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Illustrated street with a restaurant back door and exhaust stack beside a hand truck carrying a combi oven on one side, and a brick diner with a striped awning behind a white van, back doors open on shelves of parts and a purple toolbox on its roof rack, on the other

Commercial food equipment insurance

keep the
kitchens
cooking.

Liability, comp, trucks and tools for food equipment techs serving restaurants, schools and hospitals, with the vendor certificates those kitchens ask for.

get started

MARKETS WE PLACE THROUGH

Progressive Commercial
Chubb
Travelers
Nationwide
AmTrust
CNA
biBerk
ERGO NEXT
THREE

a bad day in
the kitchen, covered.

A flooded dish room, a dropped oven, a fender bender. Tap around to see which policy steps in.

Illustrated cutaway of a restaurant kitchen with a burst hose on a dish machine flooding the floor, an open fryer panel with a tipped step stool and a purple meter on the tiles, a new combi oven toppled off its pallet on the loading dock, a service van with empty shelves and a toolbox lid on the ground, and a second van nosed into a bollard

general liability

A dish machine hose lets go

Water damage to the customer’s kitchen.

workers’ comp

A tech is hurt working the cooking line

Medical bills and lost wages.

installation

A new oven falls off the pallet

Equipment you’re installing, before the customer takes it over.

tools and equipment

The toolbox gets stolen from the van

Tools and gear, on the job or on the road.

commercial auto

The van noses into a bollard

Damage you cause on the road.

general liability

A dish machine hose lets go

Water damage to the customer’s kitchen.

Examples. Your policy sets the details.

the work changes
what we check.

Cooking lines, dish rooms and new kitchens carry different risks. Pick yours.

Cooking equipment

Hot side, open for business.

We check how gas, electrical and ventilation work behind the ovens, fryers and ranges is described to the carrier, in kitchens that stay open while you work.

we check first: Gas and electrical work. Illustrated six‑burner range beside a fryer with its lower panel open on the gas valve, a coiled gas hose, a tool bag and a purple multimeter

food equipment service businesses
usually carry.

Put them on one program and we shop them together at every renewal.

flooded kitchen?
make one call.

We file it, get an adjuster on it and follow up until it’s closed.

  1. 1. Call us from the job

    Tell us what happened and send a few photos.

  2. 2. We file it

    Photos, notes and the customer’s details go to the carrier.

  3. 3. We push it through

    Repairs, the customer’s claim and your payout, followed to the end.

the best price, without the shopping.

Tell us about your business once. We compare the market and bring back your options, side by side.

Lineside Kitchen Service

your options

$16,800a year, 4 policies

3 options, same coverage

Option A$16,800

Option B$18,300

Option C$19,900

6 technicians5 trucksChicago, ILClean records
compare your options
same
coverage,
best price
get startedAlready insured? Send your policy

switching takes one signature.

Keep your broker until the numbers say move. We do the paperwork.

  1. 1. Send your policy

    Your current policy is enough. No forms.

  2. 2. We compare

    Coverage, service and price, side by side with today’s options.

  3. 3. You choose

    Stay or switch. If you switch, we handle the paperwork.

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guides
kitchen techs ask for.

The coverage behind a kitchen call.

growing by
acquisition?

Buying another food equipment service shop, backed by private equity or getting ready to sell? We cover the deal and the company you’re building.

good to know.

Straight answers about commercial food equipment insurance.

What insurance does a commercial food equipment business need?
Most food equipment service contractors carry general liability, workers’ comp once they have employees, commercial auto for the trucks, and tools coverage for meters and specialty gear. Restaurant operators and facilities often ask for a certificate before the first call. Installation, umbrella and pollution coverage can come up as projects grow.
Does general liability cover water damage from a dish machine repair?
It can cover damage to someone else’s property caused by your work, like a water connection that fails and floods the kitchen floor. Replacing the failed part is usually a separate question from the damage it caused. Completed work, exclusions and policy dates matter, so the wording is worth reading closely.
What affects the price of commercial food equipment insurance?
Mainly your hot‑side, gas, electrical, plumbing and refrigeration work, rigging and installation, plus payroll, vehicles, parts, customer types and claims history. Limits and deductibles move it too. We read the exclusions alongside the premium, so you compare what the price actually buys, not only the payment.
Why should cooking equipment and refrigeration work be separated?
Hot‑side cooking, warewashing, beverage, refrigeration, gas, electrical, plumbing and ventilation work carry different hazards, licenses, tools and completed work responsibilities. Carriers price them differently, so the share of each in your business should be shown accurately. A submission that lumps it all together can leave the wrong work uncovered.
Is equipment I’m installing covered before the customer takes it over?
Not always by general liability. Installation coverage, sometimes called installation floater, protects equipment you’re installing from delivery through startup if it’s damaged or stolen before the customer takes it over. Project contracts for new kitchens often ask for it. The policy limits and where the equipment sits decide how it responds.

Insurance words, in plain English: certificate of insurance · additional insured · waiver of subrogation · class code · premium audit · uninsured subcontractor charge

see what your
program is missing.

Most have gaps. Find yours with a policy review.

get startedor call 802-GOT-RIZA