Restaurants and commercial kitchens
A walk-in that fails on a Friday night is a weekend of spoiled stock, a health inspection you did not plan for, and a dining room you cannot serve. We cover the refrigeration and the mechanical plant behind it, and we schedule around your service rather than ours.
What goes wrong in a kitchen
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Walk-in creeping up through service
The box holds overnight and loses it by 8pm. Usually a condenser loaded with grease and flour, which a planned visit would have caught.
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Ice on the freezer coil
Defrost not clearing. The temperature still looks fine right up until the airflow blocks and it does not.
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Door that will not seal
Torn gaskets and dropped hinges on a door that gets opened four hundred times a shift. The cheapest repair on the list and the most expensive to ignore.
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Kitchen nobody can work in
Makeup air and heating and cooling plant that stopped keeping up when the menu and the covers grew.
What we cover for kitchens
Refrigeration
- Walk-in coolers and freezers
- Condensing units and compressors
- Evaporators and defrost systems
- Refrigeration piping
- Controls and temperature alarms
- Door gaskets, closers and hardware
HVAC and mechanical
- Split systems for dining rooms
- Ventilation and exhaust
- Heating and cooling plant
- Ductwork and airflow
- Seasonal servicing
Why kitchens call us
- Scheduled around service. After-hours and between-service work is normal for us. Say so when you call.
- One contractor for both. Most kitchens need a refrigeration company and an HVAC company. Here it is one team, one schedule, one invoice.
- 24/7 for breakdowns. A warm box is a deadline, not an inconvenience.
- Written service records you can put in front of an inspector.
Planning a new box?
Work out the capacity before you take a quote — box size, temperature, door traffic and what goes in it.
Free, and no email required to see the result.
Questions we get asked
Can you work outside our service hours?
Yes, and for a working kitchen it is usually the only sensible time. Tell us your service windows when you call and we will schedule into them.
Our walk-in is warming up right now. What do we do?
Call 672-762-7877. Keep the door shut, move what you can to a working box or onto ice, and check the condenser is not blocked. Our cooler guide covers what to check while you wait.
Do you handle the kitchen ventilation as well?
We cover the mechanical plant that heats, cools and ventilates the space. Tell us what is installed and we will be straight about what we do and do not take on.
Do we need a maintenance agreement?
Not necessarily — plenty of our work is one-off repairs. But a greasy kitchen loads a condenser faster than anywhere else, and that is where most breakdowns start. See the plans.
Tell us what the kitchen needs.
The equipment, the problem, and your service hours. We will work around them.