Restaurants and stores
Commercial refrigeration
Walk-ins, reach-ins, ice machines and display cases. The refrigeration line has its own dispatcher and its own crew.
What we service
Walk-in coolers and freezers
Reach-ins and prep tables
Ice machines
Display cases and merchandisers
Condensing units and evaporator coils
Controls, defrost cycles and door gaskets
Product at risk
The first ten minutes
What to do before the truck arrives.
Keep the doors closed
Every opening lets the box warm faster.
Read and write
The thermometer reading and the time. Dispatch asks for both.
Move the risky food first
Raw meat, dairy and prepared food go to a cooler that still works.
Ask your health department
Whether food that stayed above 41°F can be served is theirs to say, not ours.
The price
What moves a refrigeration repair price
The equipment
A fan motor, a controller and a compressor are different repairs.
Parts availability
A compressor can take days. We tell you before you commit.
Refrigerant
The type in your system and how much it needs.
Access
A rooftop condensing unit or a tight kitchen changes the work.
The hour
Nights and weekends carry an after-hours fee, stated first.
Questions from kitchens and stores
Can I get a temperature log for the health inspector?
The technician writes down the readings on the invoice, with the time. A logger can stay in the box if you ask.
What should I do after a long power outage?
Call before you restart compressors. Power can swing when it returns, and we would rather read the system first.
Do you service the kitchen hot side?
No. We service refrigeration and air conditioning only.
Do you offer a maintenance visit?
Yes. A technician cleans condenser coils, checks gaskets, defrost and controls, and reads the box before summer.
Product at risk?
Call the refrigeration line. A dispatcher answers all night.