Hear from Our Customers
Your walk-in holds at 38°F through a Saturday night rush. Your reach-ins don’t frost over by Tuesday. Your product stays fresh, your health inspector stays happy, and you’re not scrambling to find a tech at 11 PM because something’s leaking or beeping.
That’s what reliable commercial refrigeration looks like. No surprises. No spoilage. No panic calls to three different companies hoping someone picks up.
You get systems designed for your space and your volume. You get maintenance that catches problems before they cost you thousands in lost inventory. And when something does go wrong, you get someone who answers the phone at 2 AM and knows exactly what’s failing before we even walk in.
Most restaurants and food service operations in Franklin Square lose more money to poor refrigeration than they realize. It’s not always the dramatic failure. It’s the unit that runs too warm, the compressor that cycles too often, the door gasket that doesn’t seal right. Small inefficiencies add up fast when you’re running on margins.
We’ve been installing and servicing commercial refrigeration systems across Franklin Square and Long Island for over 40 years. That’s not a tagline. That’s thousands of walk-ins, reach-ins, prep tables, and custom setups that are still running because they were done right the first time.
Franklin Square has a dense mix of restaurants, delis, catering halls, and food service businesses. We’ve worked in most of them. We know what fails in high-humidity kitchens, what breaks during summer heat, and what actually lasts when you’re opening and closing doors 200 times a day.
We’re not the cheapest option. We’re the one that shows up when you call, installs equipment that fits your operation, and doesn’t disappear after the invoice clears. You’ll find our name in dozens of five-star reviews from businesses that needed a refrigeration company they could actually count on.
It starts with a free consultation. We come to your location in Franklin Square, assess your space, and talk through what you actually need. Not what we want to sell you. If your current setup just needs a repair or a smarter configuration, we’ll tell you that.
If you need new equipment, we walk through options that match your volume, your menu, and your budget. We’re talking BTU requirements, electrical capacity, drainage, ventilation. The stuff that matters when a system has to run 24/7 in a commercial kitchen.
Once we agree on a plan, we handle the installation. That means proper placement, correct electrical and refrigerant connections, and testing under load before we leave. We don’t rush it. We don’t cut corners. And we make sure you understand how to operate and maintain what we just put in.
After installation, you have access to our maintenance and emergency repair services. Scheduled maintenance keeps your system efficient and catches wear before it becomes a breakdown. Emergency service means we’re available around the clock when something stops working and you can’t wait until Monday morning.
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You get refrigeration systems that are spec’d correctly for your business. Walk-in coolers and freezers sized for your inventory and traffic. Reach-in units that fit your prep flow. Ice machines that keep up with your demand. Prep tables with refrigerated rails that actually stay cold during service.
You get installation backed by people who’ve done this for 40 years. We handle the electrical, the refrigerant lines, the condensate drainage, the door seals, the shelving configuration. Everything that separates a system that works from one that’s a constant headache.
Franklin Square’s food service scene runs on reliability. Whether you’re operating a deli on Hempstead Turnpike, a catering hall handling 300-person events, or a restaurant pushing volume six nights a week, your refrigeration can’t be the weak link. We’ve worked with all of them. We know what holds up.
You also get maintenance plans that make sense. Regular inspections, coil cleaning, gasket checks, refrigerant level monitoring, and compressor performance testing. The kind of preventive work that keeps your energy costs down and your equipment running past its expected lifespan. And when you need emergency refrigeration repairs, you’re not leaving voicemails. You’re talking to someone who can be there fast.
We offer 24/7 emergency service because refrigeration failures don’t wait for business hours. If your walk-in goes down during a weekend rush or your freezer stops holding temp overnight, you can reach us any time.
Response time depends on where we are and what else is happening, but we prioritize emergencies where product loss is imminent. Most calls in Franklin Square get a same-day response, often within a few hours. We’ve handled middle-of-the-night failures for restaurants that couldn’t afford to lose a full cooler of prepped food.
When we say emergency service, we mean someone answers the phone, assesses the situation, and dispatches a technician who knows commercial refrigeration systems inside and out. Not a voicemail. Not a callback on Monday. Actual support when your business is on the line.
Commercial refrigeration systems operate under completely different demands. They run continuously, handle much larger volumes, and deal with constant door openings, temperature swings, and heavy use. A residential fridge tech isn’t trained for the compressor sizes, refrigerant types, or electrical loads you’re dealing with in a commercial kitchen.
Commercial units also have different components. Walk-in coolers use remote condensers, industrial evaporators, and heavy-duty door hardware. Reach-in units are built for high-traffic environments with reinforced shelving and faster recovery times. The diagnostic process is more complex, and the repair work requires specialized tools and knowledge.
You need someone who understands health code requirements, energy efficiency standards for commercial equipment, and how to size systems for actual business use. That’s not something a residential appliance tech is equipped to handle. It’s why we focus exclusively on commercial and marine refrigeration. We know what breaks, why it breaks, and how to fix it so it doesn’t break again next month.
Most commercial refrigeration systems need professional maintenance every three to six months, depending on how hard you’re running them. High-volume restaurants, delis, and catering operations should lean toward quarterly service. Lower-volume operations can often stretch to twice a year.
Maintenance includes cleaning condenser and evaporator coils, checking refrigerant levels and pressures, inspecting door gaskets and hinges, testing compressor performance, and verifying temperature accuracy. These aren’t things you can skip. Dirty coils make your system work harder and drive up energy costs. Low refrigerant means poor cooling and potential compressor damage. Worn gaskets let cold air escape and warm air in.
Regular maintenance catches small problems before they become expensive failures. A gasket replacement costs a fraction of what you’ll lose if your walk-in can’t hold temp during a busy weekend. A coil cleaning now prevents a compressor burnout later. It’s not optional if you want your equipment to last and your energy bills to stay reasonable. We set up maintenance schedules that make sense for your operation and actually stick to them.
It depends on your menu, your volume, your prep style, and your space. There’s no one-size-fits-all answer, and anyone who gives you one without asking questions is guessing.
Walk-in coolers are typically sized by the amount of product you need to store and how often you’re restocking. If you’re receiving deliveries three times a week, you need less capacity than someone getting one big drop-off weekly. Reach-in units depend on your line setup and how much you’re pulling during service. Prep tables need to match your station workflow.
We do a full consultation before recommending equipment. We look at your current setup, talk through your menu and volume, measure your available space, and check your electrical capacity. Then we spec systems that fit what you actually need. Oversized equipment wastes energy and money. Undersized equipment can’t keep up and fails faster. The right size keeps your food cold, your costs down, and your operation running smoothly. That’s what 40 years of experience gets you—systems that are built for your reality, not a sales quota.
Yes. We service and repair commercial refrigeration equipment regardless of who installed it. If your current provider isn’t responding, isn’t fixing the problem, or isn’t available when you need them, we can step in.
We’ve taken over maintenance and repair for plenty of Franklin Square businesses that were frustrated with their original installer. Maybe the company went out of business. Maybe they only do new installs and don’t offer ongoing service. Maybe they’re just not reliable when something breaks.
We’ll assess your existing system, identify any issues, and give you a straight answer about what needs to be fixed, what can wait, and what might need replacing soon. If your equipment is worth maintaining, we’ll maintain it. If it’s on its last legs and costing you more in repairs than it’s worth, we’ll tell you that too. You’re not locked into whoever installed your system. You’re free to work with someone who actually shows up and does the job right.
We do. Some operations don’t fit standard equipment configurations, and that’s where custom refrigeration solutions make sense. We’ve built systems for catering halls with specific event flow requirements, delis with limited space and high volume, and restaurants with specialized storage needs.
Custom work might mean a walk-in cooler with a specific shelving layout, a reach-in unit with modified door configurations, or a refrigerated prep area designed around your exact workflow. It could also mean integrating refrigeration into bar setups, including complex beer systems with glycol lines and multiple taps.
The process starts the same way—consultation, measurement, and planning. Then we design and install a system that fits your space and your operation. It costs more than off-the-shelf equipment, but if standard options don’t work for your business, custom is the only way to get it right. We’ve done enough of these projects across Long Island to know what’s possible, what’s practical, and what’s going to give you the performance you need without overcomplicating things.
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