Restaurant stove repair: what’s actually worth fixing vs. replacing?

[yinzerfix]

I work in commercial kitchen servicing (disclosure: I’m with Yinzer Fix), and one question keeps coming up: when does restaurant stove repair make sense, and when is it time to replace the unit? Here’s the rule of thumb I use.
Usually worth repairing:

• Igniters, pilot assemblies, thermocouples, and safety valves
  
• Gas orifices or burner ports clogged by grease or debris
  
• Faulty oven thermostats or temperature sensors
  
• Worn knobs, control valves, and door gaskets
  

Start considering replacement when:

• The repair cost approaches 50% of a comparable new unit
  
• The unit is 12-15+ years old and parts are hard to find
  
• You’ve had repeated failures of the same component
  
• There’s cracking or warping in the burner box or oven cavity, or rust-through that affects gas safety
  

Prevention that cuts down most breakdowns:

• Clean burner ports and drip trays weekly
  
• Check that flames are steady and blue (yellow or orange suggests an air mixture problem)
  
• Verify oven temperature with an inexpensive thermometer every few months
  
• Have a qualified tech inspect gas connections and safety controls once a year
  

One safety note: if you smell gas, shut off the supply and call a licensed technician right away rather than troubleshooting it yourself.
Curious how others handle this. Do you set a fixed repair-vs-replace budget threshold, or decide case by case?
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