Here's the honest part a repair shop won't lead with: diagnosing the failure is the cheap step, and it's the one that keeps you from overpaying on the fix. These are typical Sacramento-area ranges for 2026. They're estimates to set expectations, not quotes. The independent technician you're matched with gives the firm number.
Service call / diagnostic fee
The trip and diagnosis. Often credited toward the repair if you go ahead. Emergency and after-hours calls run higher.
$80 to $180
Common cooking-line repair (igniter, thermostat, element)
Fryer high-limit or element, range igniter, thermocouple, or safety valve. Parts plus labor on an in-stock part.
Reach-in or walk-in door gasket, evaporator fan, defrost control, or thermostat. The bread-and-butter fixes.
$150 to $650
Refrigerant / compressor work
Recharge, sealing a refrigerant line, contactor, or compressor. The high end approaches replacement territory on an older unit.
$400 to $2,000+
Ice or dish machine repair
Water-inlet valve, pump, heating element, or a full descale on hard-water scale buildup.
$150 to $700
Replace instead of repair
When the repair tops about half a new unit's price and the equipment is past ~70% of its life, replacement is usually the smarter money.
Varies by unit
Why the repair-or-replace call saves the most money
The single most expensive mistake is pouring repair after repair into a unit that's already at the end of its life, or scrapping a young unit over a cheap part. A clear diagnosis tells you which situation you're in. Run the free repair-or-replace tool, then let the tech confirm it with eyes on the equipment. That order, diagnose first, decide second, is what keeps the money sane.
Estimates only, for general guidance. Not a quote or an offer. Final pricing comes from the independent technician you're matched with. 86 Repair does not perform repairs and does not set prices.