Premium equipment does not follow the same maths as mid-market equipment, and applying the usual rule of thumb to it costs people a great deal of money. Here are the numbers we work to.
What to plan around
- Built-in refrigeration columns: 16 to 22 years, and worth maintaining toward the upper end.
- Freestanding refrigerators: 10 to 14.
- Wine cellar cooling units: 8 to 14, heavily dependent on siting and airflow.
- Professional ranges: 15 to 20, and the burners outlast the electronics comfortably.
- Wall ovens: 13 to 18, repaired well past that for aperture reasons.
- Dishwashers: 10 to 14, and less on unsoftened Houston water.
- Laundry: 10 to 14 on European machines, less on mainstream.
- Residential ice machines: 7 to 12, and cleaning frequency decides which end.
The line, and both halves of it
Replace when the repair costs more than half of comparable new equipment and the machine is past two thirds of the life above. Both have to be true. A seventeen-year-old wall oven wanting a $200 fuse is worth fixing. A seven-year-old mainstream washer wanting a tub and bearing assembly usually is not.
On anything built in, add the joinery to the replacement side before you compare. That single step reverses the answer more often than any other.
What shortens these numbers in this city
Garage refrigeration running forty degrees above its rated ambient. Outdoor ice machines with no clearance. Wine rooms undersized for August. Unsoftened water scaling every heating element in the building. Condensers nobody has cleaned since the kitchen was finished. Every one of those is avoidable, and every one costs less to head off than to repair.
Describe what you have and you will get a straight answer, including the one that loses us the job. Call (844) 398-4960.
