Hear from Our Customers
You stop losing sleep over whether your walk-in will make it through the weekend. Your compressor runs quietly instead of rattling like it’s about to give up. You’re not throwing away thousands in spoiled inventory because something failed during your dinner rush.
That’s what reliable commercial refrigeration looks like. Your kitchen staff isn’t sweating in front of a warm cooler at 7 PM on a Saturday. Your manager isn’t frantically calling repair companies who won’t pick up after 5. Your health inspector isn’t writing you up because your temps dropped overnight.
When your refrigeration system is properly installed and maintained, you just run your business. The equipment does its job. You do yours. And when something does go wrong—because equipment eventually fails—you get a technician who shows up fast, carries the right parts, and fixes the actual problem instead of slapping a band-aid on it.
We’ve been handling commercial refrigeration throughout Long Island since before most repair companies existed. Over 40 years in business means we’ve worked on virtually every cooling system ever made—from the newest IoT-enabled units to equipment so old that finding parts requires relationships most contractors don’t have.
We serve restaurants along Middle Country Road, delis in strip centers, catering halls, yacht clubs from Montauk to Manhattan, and airports that can’t afford downtime. Selden businesses know us because we show up when we say we will, we fix things right the first time, and we don’t use subcontractors who don’t know your system.
Our trucks carry parts for every major brand. True, Turbo Air, Delfield, Traulsen, Hussmann, Beverage-Air, Hoshizaki—if it keeps food cold, we’ve fixed it. And when your cooler fails at 2 AM, we answer the phone.
First, you call. Day or night, someone answers—not a voicemail, not an answering service. You explain what’s happening with your system, and we give you a realistic timeframe. Most emergency calls in Selden get a technician on-site within two hours.
When we arrive, we diagnose the actual problem. Not just what’s broken, but why it broke. A compressor doesn’t just die for no reason—maybe your condenser coils are caked with grease, maybe your door seals are shot and the unit’s been overworking itself for months. We find the root cause.
Then we fix it. About 70% of our emergency repairs get completed the same day because our trucks are stocked. We’re not ordering parts and coming back next week while your inventory spoils. If we do need something specialized, we tell you exactly when we’ll have it and what your options are in the meantime.
After the repair, we explain what happened and what you can do to prevent it. No jargon, no upselling—just straight talk about how to get more life out of your equipment.
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We handle complete refrigeration installation for new restaurants, expansions, or equipment replacements. That means properly sizing your system for Long Island’s climate—because summer heat on the Island puts serious strain on compressors, and a unit that’s too small will work itself to death trying to keep up.
Our maintenance programs keep your equipment running 15+ years instead of limping along for 8. Twice-yearly service includes cleaning condenser coils, checking refrigerant levels, testing door seals, inspecting electrical connections, and catching small problems before they become expensive emergencies. Most businesses skip maintenance until something breaks, then spend thousands fixing damage that could’ve been prevented.
Emergency refrigeration repair is what we’re known for. Walk-in coolers, reach-in freezers, ice machines, display cases—whatever failed, we fix it fast. We also handle specialized systems like custom beer cooling setups and marine HVAC for boats, because Selden is close enough to the water that plenty of businesses serve customers who need both.
Every repair comes with a 100% warranty on parts and labor. You’re not paying twice if something goes wrong with our work.
Most emergency calls in Selden get a technician on-site within two hours, and we run true 24/7 service—365 days a year. That includes weekends, holidays, and 3 AM on a Tuesday.
When you call, you talk to someone immediately. Not a voicemail, not a callback the next morning. We ask what’s happening with your system, where you’re located, and how urgent the situation is. If your walk-in is completely down and you’ve got inventory at risk, we prioritize that over a unit that’s running but making noise.
Our response time matters because every hour your refrigeration is down costs you money. Spoiled food, lost business, staff standing around unable to work—it adds up fast. We get that, which is why our trucks are stocked with parts for every major brand and our technicians live throughout Long Island. You’re not waiting for someone to drive from two counties away.
We service every major commercial refrigeration brand—True, Turbo Air, Delfield, Traulsen, Hussmann, Beverage-Air, Hoshizaki, and more. If it’s in a commercial kitchen or food service operation, we’ve worked on it.
Forty years in business means we’ve seen equipment from every era. Newer IoT-enabled systems with digital controls, older mechanical units that are still running strong, custom installations that someone else cobbled together—we handle all of it. Our technicians carry parts for the most common repairs, and we have supplier relationships that let us source components for older equipment that most contractors consider obsolete.
That matters if you’re running a restaurant in Selden with a 15-year-old walk-in that’s been reliable but suddenly needs a part. Other companies will tell you the unit’s too old and try to sell you a replacement. We’ll find the part, fix what’s broken, and give you a realistic assessment of how much life is left in the system. Sometimes replacement makes sense. Often it doesn’t.
Repair costs depend entirely on what’s wrong and what needs to be replaced. A simple fix like a faulty thermostat or door seal might run a few hundred dollars. A failed compressor on a large walk-in cooler can cost several thousand.
We give you a free estimate before we start any work. Once we diagnose the problem, we explain what’s broken, what it’ll cost to fix, and whether repair makes sense or if you’re better off replacing the unit. No surprise bills, no hidden fees—you know the price before we touch anything.
What we can tell you is that most businesses spend way more on emergency repairs than they would on preventive maintenance. Skipping your twice-yearly service to save $300 sounds smart until you’re paying $3,000 to replace a compressor that failed because dirty condenser coils made it overheat. Regular maintenance catches those problems early when they’re cheap to fix. Emergency repairs happen after something catastrophic fails, and those are never cheap.
We handle both complete installations and repairs. If you’re opening a new restaurant in Selden, expanding your kitchen, or replacing equipment that’s finally given up, we’ll design and install a system that actually works for your space and your volume.
That means properly sizing your refrigeration for Long Island’s climate. A lot of contractors just look at square footage and pick a unit. We factor in summer heat, humidity, how often your doors open, what you’re storing, and how much abuse the equipment will take during your busy season. Undersized systems work themselves to death. Oversized systems waste energy and money.
We also handle custom installations—beer cooling systems for bars, specialized display cases, marine HVAC for yachts and boats. If it involves keeping something cold in a commercial setting, we’ve probably installed it before. And because we service what we install, we build systems that are easy to maintain and repair down the road. You’re not calling us back every month because something was installed wrong.
Lack of maintenance causes most failures. Dirty condenser coils make compressors overheat. Worn door seals let warm air in, forcing the system to run constantly. Low refrigerant levels from slow leaks reduce cooling capacity. Electrical connections corrode and fail.
All of that is preventable with regular service, but most businesses skip maintenance until something breaks. Then they’re stuck with an emergency repair bill that’s five times what preventive care would’ve cost. Your refrigeration system works hard—especially during Long Island summers when ambient temperatures are high and your kitchen is hot. Equipment that’s neglected doesn’t last.
The other major cause is simply age and wear. Compressors eventually fail. Evaporator coils develop leaks. Motors burn out. That’s normal after 10-15 years of constant use. What’s not normal is a three-year-old walk-in that’s already having major problems—that usually means it was installed wrong, sized incorrectly, or hasn’t been maintained. We see that more often than we should, usually from businesses that went with the cheapest contractor they could find.
Because we’ve been doing this for over 40 years, we show up when we say we will, and we fix the actual problem instead of just treating symptoms. No subcontractors, no runaround, no waiting days for someone to call you back.
When your walk-in fails at 9 PM on a Friday, we answer the phone. Our trucks carry parts for every major brand because we know you can’t wait until Tuesday for a compressor relay. About 70% of our emergency repairs get completed the same day. The ones that don’t get handled as fast as physically possible, with clear communication about what’s happening and when you’ll be back up and running.
We’ve earned dozens of five-star reviews by being straight with people. If your equipment is worth fixing, we fix it right. If it’s not worth fixing, we tell you that instead of milking you for repair after repair. We give free estimates, transparent pricing, and a 100% warranty on our work. And because we’ve been serving Long Island since before most of our competitors existed, we’ve built relationships with parts suppliers and manufacturers that let us source components other contractors can’t get. You’re not replacing a whole system because we can’t find one part.
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