Hear from Our Customers
Your food stays cold. Your health inspector stays happy. Your customers don’t notice anything because everything’s running the way it should.
That’s what reliable commercial refrigeration looks like. No surprise failures during your busiest hours. No scrambling to find a technician who can actually diagnose the problem. No watching thousands of dollars in inventory warm up while you wait for someone to call you back.
You’re running a restaurant, deli, or catering operation around Stony Brook University. Your refrigeration isn’t just equipment. It’s what keeps your doors open. When a compressor fails or a cooler can’t hold temperature, you’re losing money every hour it’s down. You’re throwing out food. You’re turning away customers. You might be facing a health code violation.
The difference between a minor inconvenience and a major crisis comes down to response time and whether the person who shows up actually knows what they’re doing.
We’ve been handling commercial refrigeration and marine HVAC across Long Island for over 40 years. That means we’ve seen every type of failure, worked on every brand, and know exactly what goes wrong in this climate.
Stony Brook’s humid summers make your condensers work overtime. Salt air from the nearby coast attacks outdoor components faster than you’d think. If your system wasn’t installed correctly or hasn’t been maintained properly, you’re going to have problems.
We work with restaurants, delis, catering halls, and food service businesses throughout the Stony Brook area. Our technicians are EPA-certified, we don’t use subcontractors, and we carry parts in our trucks so most repairs happen the same day you call.
You call us when something’s wrong. We answer. That’s step one, and it matters more than you’d think when your walk-in freezer is climbing past safe temperatures.
We ask what’s happening, what you’re seeing, and what equipment is involved. Sometimes we can walk you through a quick fix over the phone. Most of the time, we’re scheduling a technician to come out the same day.
Our technician shows up with diagnostic tools and a truck stocked with common parts. They’ll assess what failed, explain what needs to happen, and give you a price before any work starts. No surprises. No hidden fees.
If it’s a part we have, the repair happens right there. If it’s something we need to order, we’ll tell you how long it’ll take and what your options are. For emergency situations, we can often get parts delivered same-day or next-day.
Once the repair is done, we test everything to make sure it’s holding temperature correctly. You get a clear invoice, and we make sure you know how to reach us if anything else comes up.
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We handle walk-in coolers and freezers, reach-in refrigerators, prep tables, display cases, ice machines, beverage coolers, and blast chillers. If it keeps food cold in a commercial kitchen, we work on it.
Installation matters just as much as repairs. A system that’s undersized for your volume or poorly positioned in your space will cost you more to run and fail sooner than it should. We assess your layout, your needs, and your budget before recommending equipment. Then we install it correctly the first time.
Around Stony Brook, you’re dealing with high humidity and temperature swings that stress refrigeration systems. Your equipment works harder here than it would in a drier climate. That means more wear on compressors, more strain on condensers, and more frequent maintenance needs.
Regular maintenance extends equipment life from ten years to fifteen or twenty. It also catches small problems before they become expensive failures. A refrigerant leak you catch early costs a fraction of what a burned-out compressor costs later.
We also handle custom projects. Need a specialized beer system? A marine HVAC setup for a yacht? We’ve done it. Our team has the experience to design and install systems that other companies won’t touch.
We offer 24/7 emergency service across Nassau and Suffolk County. When you call, you’re talking to someone who can dispatch a technician, not an answering service.
Response time depends on where our techs are and what they’re working on, but we typically arrive within a few hours. For critical situations, like a walk-in freezer that’s completely down during business hours, we prioritize getting someone to you as fast as possible.
Our trucks carry an extensive parts inventory. That means most repairs get completed the same day, even on emergency calls. We’re not showing up just to diagnose the problem and then leaving to order parts. We’re showing up to fix it.
It depends entirely on what failed and what needs to be replaced. A simple thermostat fix costs a lot less than a compressor replacement.
Before we do any work, we’ll diagnose the problem and give you a clear price. You’ll know what the repair costs before we start. No hidden fees, no surprise charges when we hand you the invoice.
Emergency calls do cost more than scheduled service. That’s standard across the industry. But we’re upfront about pricing, and we’re not here to gouge you when you’re in a tough spot. Most emergency repairs, including parts and labor, fall somewhere between a few hundred and a few thousand dollars depending on the equipment and the failure.
We do both. We’ve been installing commercial refrigeration systems for over 40 years, so we know how to size equipment correctly, position it for efficiency, and set it up so it actually lasts.
If you’re opening a new restaurant, expanding your kitchen, or replacing old equipment, we’ll assess your space and your needs before recommending anything. We’re not trying to upsell you on a bigger system than you need. We’re making sure you get equipment that handles your volume without wasting energy or breaking down prematurely.
Installation includes everything: delivery, setup, connection to your electrical and refrigerant lines, testing, and making sure everything’s holding temperature before we leave. We also handle permits and inspections if your local code requires it.
We’ve been doing this for four decades. We’re not new to the industry, and we’re not learning on your equipment.
We don’t use subcontractors. Every technician who shows up works for us, is EPA-certified, and has the training and experience to handle commercial refrigeration correctly. That consistency matters when you need reliable service.
We also answer the phone. That sounds basic, but when your cooler’s down at 9 PM on a Saturday, you need someone who’s actually available, not a voicemail box. We’re available 24/7 because refrigeration failures don’t wait for business hours.
At minimum, twice a year. Ideally, quarterly if your equipment runs hard or if you’re in a high-volume operation.
Maintenance isn’t optional if you want your equipment to last. Refrigeration systems have filters that clog, coils that get dirty, refrigerant levels that drop, and components that wear out. Catching those issues early prevents expensive failures later.
During a maintenance visit, we’re checking refrigerant levels, cleaning condenser coils, inspecting electrical connections, testing thermostats and controls, and looking for early signs of wear. If something’s starting to fail, we’ll catch it before it takes your whole system down during dinner rush. Regular maintenance also keeps your equipment running efficiently, which lowers your energy bills.
Yes. We service every major brand of commercial refrigeration equipment, including walk-ins, reach-ins, display cases, ice machines, and everything in between.
We’ve been in the industry long enough that we’ve worked on just about every model and manufacturer out there. Our technicians know the common failure points for different brands, and we stock parts for the most popular systems.
If you have a specialized or custom setup, we can handle that too. We’ve worked on everything from standard restaurant coolers to custom beer systems to marine HVAC installations. If it involves refrigeration or cooling, we’ve probably seen it before.
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