Hear from Our Customers
Your walk-in stays at 38 degrees. Your product doesn’t spoil overnight. Your health inspector doesn’t find violations.
That’s what reliable commercial refrigeration looks like. No surprise shutdowns during dinner rush. No scrambling to move thousands of dollars of inventory because your compressor died. No wondering if someone will pick up when you call at 2 AM on a Saturday.
You get systems that hold temperature consistently, technicians who show up when they say they will, and repairs that actually last. Most of our emergency calls get fixed the same day because our trucks carry the parts your equipment actually needs. When something does go wrong, you’re not waiting three days for a callback while your freezer turns into a refrigerator.
The difference isn’t dramatic. It’s just steady, predictable operation. Your refrigeration becomes the least interesting part of your day, which is exactly how it should be.
We’ve been handling commercial refrigeration across Long Island for over 40 years. That means we’ve seen what fails in Huntington’s humid summers and cold harbor winds. We know which systems hold up in fish markets along Huntington Harbor and which compressors can’t handle the load at busy restaurants on New York Avenue.
Our technicians hold EPA 608 certification and carry enough parts to fix most problems on the first visit. We’re not the cheapest option in Nassau County, and we won’t pretend to be. You’re paying for people who answer at midnight, show up in under two hours, and fix it right the first time.
Dozens of businesses across Suffolk County keep our number because we do what we say. No upselling. No disappearing after the install. Just straight answers and reliable service when your livelihood depends on it.
You call or contact us with a problem or a project. We ask questions about your space, your volume, and what you’re storing. If it’s an emergency, we’re moving while we talk.
For installations, we come out to look at your actual space. We measure. We check your electrical. We talk through what you need the system to do, not just what equipment fits in the room. Then we give you a clear price that includes everything—equipment, installation, electrical work, permits, and health department compliance.
Once you approve, we handle the permitting and schedule the work around your business hours when possible. Our team installs the system, connects it properly, tests it thoroughly, and trains your staff on basic operation and what to watch for. Before we leave, you get our emergency number and a maintenance schedule that actually prevents problems.
If something breaks later, you call that same number. We typically respond within two hours for emergencies across Huntington and surrounding areas. Our goal is same-day repair, and we hit it about 70% of the time because we stock parts for the systems we install.
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You get 24/7 emergency response throughout Nassau and Suffolk County. Not an answering service—actual technicians who pick up and show up. Most repairs happen the same day because waiting three days with a broken freezer isn’t a real option for your business.
Our installation service includes the whole project. Electrical connections that meet code. Permits filed correctly. Health department compliance so you pass inspection. Staff training so your team knows how to spot problems early. And a maintenance schedule customized to your equipment and usage, not some generic quarterly plan.
Huntington’s location creates specific challenges for refrigeration systems. The humidity off Huntington Bay works its way into everything. Temperature swings between summer heat and winter cold stress compressors. Salt air from the harbor corrodes components faster than inland locations. We account for all of it when we design and maintain your system.
Our maintenance customers get priority scheduling, discounted repair rates, and detailed equipment records. More importantly, they get 15+ years from equipment that typically lasts 10-12 years because we catch small problems before they become expensive ones. Regular maintenance cuts your energy costs by about 25% and prevents roughly 90% of breakdowns before they happen.
We typically arrive within two hours for emergency calls in Huntington and throughout Nassau County. That’s not a guarantee—traffic and distance matter—but it’s what happens most of the time.
When you call our emergency line, you talk to someone who can actually help, not a service that takes a message. We ask what’s happening, what you’re seeing, and what you’re storing. Sometimes we can walk you through a temporary fix while we’re driving. Other times, we just need to get there fast.
About 70% of our emergency repairs get completed the same day. Our trucks stock common parts for the systems we service. If your compressor needs replacement or we’re dealing with a major sealed system issue, that’s a different timeline—but we’ll tell you that upfront and help you protect your inventory while we source parts.
Installation costs typically run between $3,000 and $25,000 depending on the size and complexity of your system. A small reach-in cooler for a deli costs far less than a walk-in freezer for a fish market.
The price includes equipment, labor, electrical work, permits, and compliance documentation. We don’t quote you one number and then add fees later. If your electrical panel needs upgrading to handle the load, we tell you that during the estimate, not after we’ve started tearing into walls.
Custom projects cost more because they take more time and expertise. If you need a specialized beer cooling system for a craft brewery or marine HVAC for a yacht, you’re paying for knowledge that most contractors don’t have. But you’re also getting a system designed specifically for your application, not a one-size-fits-all setup that kind of works.
Most commercial systems need professional maintenance every three to six months, depending on how hard you run them and what you’re storing. A busy restaurant with constant door openings needs more frequent service than a storage cooler that gets opened twice a day.
Maintenance isn’t just cleaning coils, though that matters. We check refrigerant levels, test electrical connections, inspect door seals, verify temperature accuracy, and catch small issues before they shut you down. A loose connection or slow refrigerant leak might not stop your system today, but it will next month—probably at the worst possible time.
Businesses that skip maintenance pay for it later. Their systems use about 25% more electricity. They break down more often. They don’t last as long. And when they do fail, the repairs cost more because small problems have turned into big ones. Regular maintenance is cheaper than emergency repairs, and it’s a lot cheaper than replacing spoiled inventory.
If the repair costs more than half the price of replacement, or if your system is over 15 years old and needs major work, replacement usually makes more sense. But that’s a guideline, not a rule.
A compressor replacement might cost $2,000 to $4,000. If your system is five years old and otherwise solid, that repair buys you another decade of service. If your system is 14 years old, uses an outdated refrigerant, and has had multiple repairs in the past two years, you’re throwing money at a dying system.
We’ll tell you honestly what makes sense for your situation. Sometimes the right call is fixing what broke and planning for replacement in the next year or two. Sometimes you need to replace it now before it fails completely and costs you a weekend’s worth of revenue. We’re not in the business of selling you equipment you don’t need, but we’re also not going to patch a system that’s going to fail again in three months.
We service virtually all major commercial refrigeration brands and many specialized systems. If it keeps things cold for a business, we’ve probably worked on it.
That includes standard equipment from manufacturers like True, Turbo Air, and Beverage-Air. It also includes custom walk-in coolers, marine HVAC systems, specialized beer cooling setups for breweries, and older equipment that other companies won’t touch because parts are hard to find.
The advantage of 40+ years in business is that we’ve built relationships with suppliers and learned how to source parts for equipment that’s no longer in production. We’ve also seen enough systems to know what fails, what lasts, and what’s worth repairing versus replacing. If we can’t fix it or can’t get parts in a reasonable timeframe, we’ll tell you that upfront instead of wasting your time.
The best answer is preventing that situation with regular maintenance and fast emergency response. But if it happens, you need to document everything for insurance purposes and get the system fixed or replaced immediately.
Take photos of the spoiled product. Record the temperature readings if your system has them. Keep receipts for everything you’re throwing away. Most commercial insurance policies cover inventory loss from equipment failure, but you need documentation to file a claim.
Call us as soon as you notice a problem, even if it’s the middle of the night. The faster we respond, the better chance we have of saving your inventory. Sometimes we can get a system running temporarily while we order parts for a permanent fix. Other times, we need to bring in temporary refrigeration while we replace equipment. Either way, the goal is minimizing your loss and getting you back to normal operation as quickly as possible.
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