Hear from Our Customers
When your refrigeration system goes down, you’re not just dealing with a broken compressor. You’re watching thousands of dollars in inventory spoil. You’re scrambling to move product. You’re one health inspection away from a violation that could shut you down for days.
Most refrigeration problems aren’t complicated. Dirty coils, worn door seals, and refrigerant leaks account for about 80% of what we see. The difference is whether someone fixes the root cause or just patches the symptom until it breaks again next month.
You need a system that holds temp consistently, runs efficiently enough that your electric bill doesn’t make you wince, and doesn’t fail during your busiest season. That’s what proper refrigeration service gets you—not just a quick fix, but a system you can count on when it matters most.
We’ve been handling commercial refrigeration across Nassau County since the early 1980s. That’s over 40 years of walk-in coolers, reach-in units, custom beer systems, and everything in between. We work with restaurants, delis, catering halls, airports, and yacht clubs from Montauk to Manhattan.
North Hempstead businesses deal with humid summers that make compressors work overtime and winter cold that stresses door seals. Long Island’s climate is tough on refrigeration equipment, and we’ve seen every failure mode it can cause. When you call us, you’re getting someone who knows exactly how local conditions affect your system.
We’re available 24/7 because refrigeration emergencies don’t wait for business hours. About 70% of our emergency calls get fixed on the spot. The rest get a temporary solution so you don’t lose product while we order parts.
You call or submit a request. We ask a few questions about what’s happening—is it not cooling, making noise, leaking, or something else? If it’s an emergency, we’re dispatching someone immediately. If it’s maintenance or a new install, we schedule a time that works for you.
We show up and diagnose the actual problem. Not what we think it might be—what it actually is. We check refrigerant levels, inspect coils, test thermostats, examine door seals, and look at the compressor. Then we tell you what’s wrong, what it’ll take to fix it, and what it costs before we do anything.
For repairs, most get handled same-day. For installations, we walk you through equipment options based on your space, your volume, and your budget. We’re not pushing the most expensive unit—we’re recommending what actually makes sense for how you run your business.
Preventive maintenance means we’re cleaning condenser coils, checking refrigerant, testing controls, and catching small issues before they become expensive failures. Two visits a year minimum keeps most systems running without surprise breakdowns.
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You get installation for walk-in coolers, walk-in freezers, reach-in units, display cases, ice machines, and custom refrigeration setups. We handle the sizing, the layout, the electrical requirements, and the health code compliance. You get a system that works from day one.
Emergency refrigeration repairs mean we’re available around the clock. Your cooler fails on a Saturday night? We’re coming out. You’re not waiting until Monday and losing a weekend’s worth of inventory. We carry common parts on our trucks so most repairs happen on the first visit.
Refrigeration maintenance keeps your equipment running efficiently. In supermarkets, refrigeration accounts for about 40% of energy consumption. A well-maintained system costs significantly less to operate. Regular service also means you’re not dealing with unexpected breakdowns during your rush.
North Hempstead has over 238,000 residents with a median household income above $158,000. The restaurant and food service industry here is competitive and thriving. Your refrigeration system isn’t optional—it’s the backbone of your operation. When it’s running right, you don’t think about it. When it’s not, everything stops.
We run emergency service 24/7, 365 days a year. When you call with an urgent issue—like a walk-in cooler that’s stopped cooling or a freezer that’s climbing into the danger zone—we dispatch a technician immediately.
Response time depends on where you are and what else is happening, but we prioritize emergencies where food safety is at risk. Most emergency calls in North Hempstead and the surrounding Nassau County area get a technician on-site within a few hours, often faster.
About 70% of emergency repairs get fixed during that first visit. We carry common parts like contactors, relays, thermostats, and refrigerant on our trucks. If we need to order a specialized part, we’ll set up a temporary solution so you’re not losing inventory while we wait for it to arrive.
A maintenance visit covers everything that keeps your system running efficiently and prevents breakdowns. We start by cleaning the condenser coils—dirty coils make your compressor work harder and drive up energy costs. Then we check refrigerant levels and look for leaks.
We test all thermostats and temperature controls to make sure they’re accurate. We inspect door seals and gaskets because air leaks waste energy and make the system struggle to maintain temp. We examine electrical connections, check the compressor, and look at the evaporator.
We recommend at least two professional maintenance visits per year. More if you’re running equipment hard or operating in a high-volume environment. Regular maintenance catches small problems before they become expensive failures. It also keeps your energy costs down—a well-maintained system runs significantly more efficiently than one that’s been neglected.
It depends on what’s failing, how old the system is, and how much the repair costs compared to replacement. If your compressor dies and the unit is over 15 years old, replacement usually makes more sense than sinking money into aging equipment.
If you’re dealing with a refrigerant leak, a failed thermostat, or worn door seals on a newer system, repair is almost always the right call. These are straightforward fixes that extend the life of equipment that still has years left in it.
We’ll tell you honestly what makes sense. If a repair buys you another five years, we’ll say so. If you’re looking at repeated failures on an old system, we’ll recommend replacement and explain why. You’re not getting upsold—you’re getting advice based on what actually makes financial sense for your business.
It depends on your volume, your menu, how much prep you do in-house, and how often you get deliveries. A small deli with daily deliveries needs less cold storage than a full-service restaurant doing weekend prep for the whole week.
Walk-in coolers typically range from 6×6 feet up to 12×16 feet or larger for high-volume operations. Reach-in units work for smaller spaces or as supplemental storage. If you’re serving a lot of frozen items, you’ll need dedicated freezer space sized to your inventory.
We do a free consultation where we look at your space, talk through your operation, and recommend what actually fits your needs. We’re not pushing oversized equipment because it costs more—we’re sizing it based on how you run your business. Undersized systems run constantly and fail early. Oversized systems waste energy and cost more upfront than necessary.
Yes. We’re one of the few companies on Long Island that specialize in both commercial refrigeration and marine HVAC systems. Marine refrigeration is more complex than land-based systems because of space constraints, power limitations, and saltwater corrosion.
Boats have limited electrical capacity, so the refrigeration system needs to be efficient and properly sized. The environment is harsh—constant moisture, salt air, and movement all stress the equipment. We work on everything from small cabin refrigerators to full climate control systems on larger yachts.
Britannia Yacht Club trusts us with their fleet, and we handle individual boat owners throughout the North Shore harbors. If you’ve got a marine refrigeration issue, we understand the unique challenges and have the parts and expertise to handle it right.
A reach-in unit for a small operation might run a few thousand dollars installed. A walk-in cooler for a full-service restaurant typically ranges from $6,000 to $15,000 or more depending on size and features. Custom installations with specialized requirements cost more.
Price depends on the size of the unit, whether it’s a cooler or freezer, the brand and efficiency rating, and how complex the installation is. If we’re running new electrical or dealing with tight space constraints, that adds to the labor cost.
We provide free estimates. We’ll come out, look at your space, talk through what you need, and give you a clear number before any work starts. You’re not getting a vague range or surprise charges later—you’re getting an honest price based on the actual scope of the job.
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