Hear from Our Customers
When your refrigeration goes down during dinner service, you don’t have three days to wait for parts. You need someone who shows up fast, carries what you need, and fixes it right the first time.
About 70% of our emergency calls get resolved on the spot. Our trucks are stocked with the parts most systems need, and our techs have seen enough walk-in coolers, reach-in units, and display cases to diagnose problems quickly. That means less downtime, less spoiled inventory, and less stress when you’re already dealing with a full dining room.
We’ve worked with restaurants across Long Island’s North Fork for over 40 years. We know what breaks, when it breaks, and how to keep your equipment running through summer heat and winter freeze cycles. You get honest pricing before we start, EPA-certified techs who know commercial refrigeration inside out, and repairs that don’t need a do-over two weeks later.
Chill Xpert Solutions has been handling commercial refrigeration and marine HVAC across the Greater New York area since the early 1980s. We’re not new to this, and we’re not trying to figure it out as we go.
Our team works with restaurants, delis, catering halls, and food service operations throughout Peconic and Suffolk County. We’ve handled everything from standard walk-in installations to complex beer systems and custom marine cooling setups that most companies won’t touch. Every technician on our crew holds EPA 608 certification, and we don’t use subcontractors.
Peconic’s restaurant scene runs on reliable refrigeration. Between the seafood spots, bistros, and seasonal tourism traffic, you can’t afford equipment that fails when you need it most. We get that, because we’ve been keeping businesses like yours running for longer than some of your competitors have been open.
You call us when something’s wrong. Could be a walk-in that’s not holding temp, a compressor making noise it shouldn’t, or a unit that just stopped working entirely. We answer 24/7, because refrigeration doesn’t break on a schedule.
We send a tech out, usually within hours if it’s an emergency. They’ll diagnose the problem, explain what’s wrong in plain terms, and give you a price before touching anything. No surprises, no hidden fees. If we’ve got the part on the truck—which we usually do—we fix it that day.
For new installations or replacements, we walk the space first. We’ll look at your layout, your volume, your specific needs, and recommend equipment that actually makes sense for how you operate. Then we handle the install, test everything, and make sure you’re set up correctly from day one. If you want ongoing maintenance to catch problems before they become emergencies, we can set that up too. Preventive work costs a lot less than emergency repairs and spoiled food.
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You get techs who know commercial refrigeration, not residential guys trying to figure out your walk-in. You get same-day service on most emergency calls, with fully stocked trucks and the experience to get you back up fast. You get transparent pricing with no hidden charges—what we quote is what you pay.
Peconic’s food scene depends on refrigeration that works. Your seafood needs to stay cold. Your produce can’t sit in a warm cooler. Your customers expect fresh food, and you can’t deliver that if your equipment fails. We install NSF-certified systems, use authentic manufacturer parts, and handle everything from standard reach-in units to custom installations that other companies walk away from.
We also understand Long Island conditions. Summer humidity and winter temperature swings put stress on refrigeration systems. Our preventive maintenance programs are designed specifically for this climate, helping you extend equipment life from 10 years to 15-20 years. That’s real money saved, and fewer middle-of-service breakdowns. Whether you’re running a busy restaurant during tourist season or managing a deli that serves the local community year-round, your refrigeration can’t be an afterthought.
We offer 24/7 emergency service, and response times are typically within hours, not days. When you’re losing money every hour your cooler is down, speed matters.
Our service vehicles stay stocked with the parts most commercial refrigeration systems need. That’s why about 70% of our emergency calls get fixed on the first visit. We’re not showing up to look at the problem and then ordering parts—we’re showing up ready to fix it.
If you call us on a Saturday night with a walk-in that just quit, we’re not telling you to wait until Monday. We know what’s at stake. Every hour of downtime means spoiled inventory, lost revenue, and the risk of failing a health inspection. We’ve been doing this for over 40 years across Long Island, so we know which parts fail most often and we carry them.
We handle walk-in coolers and freezers, reach-in refrigerators, display cases, ice machines, and custom refrigeration setups. If it keeps food cold in a commercial setting, we work on it.
That includes complex systems most companies won’t touch—beer cooling systems for bars, marine HVAC for yacht clubs and boats, and custom installations for catering halls and specialty food operations. We’ve worked with restaurants, delis, supermarkets, airports, and marine facilities across the Greater New York area.
Every system gets installed to NSF standards with FDA food-safe interior coatings. We use authentic manufacturer parts, not cheap knockoffs that fail six months later. And if you need ongoing maintenance to keep everything running efficiently, we’ll set up a schedule that makes sense for your operation. Regular maintenance costs less than emergency repairs and extends your equipment’s lifespan significantly.
Repair costs depend on what’s broken and what parts you need. A simple fix might run a few hundred dollars. A compressor replacement could be a few thousand. We give you the exact price before we start work.
Here’s what matters more than the number: you know what you’re paying upfront. No hidden fees, no surprise charges when we’re done. If the repair is going to cost more than the unit is worth, we’ll tell you that too. Sometimes replacement makes more sense than repair, especially if you’re dealing with an old system that’s going to keep breaking.
The real cost isn’t just the repair—it’s the food you lose while you’re waiting. A walk-in full of seafood that sits warm for 12 hours? That’s thousands of dollars gone. We price fairly, we work fast, and we fix it right the first time. That’s worth more than finding the cheapest quote from someone who’ll have to come back three times to get it working.
Yes, and it’s one of the smartest investments you can make. Preventive maintenance catches small problems before they become expensive emergencies. It also keeps your systems running efficiently, which lowers your energy bills.
Commercial refrigeration represents about 40% of energy consumption in food service operations. When your system is running dirty or inefficient, you’re paying more every month. Regular maintenance—cleaning coils, checking refrigerant levels, inspecting seals and gaskets—keeps everything running the way it should.
We design maintenance programs specifically for Long Island conditions. Summer heat and humidity put extra stress on refrigeration equipment. Our preventive service helps extend equipment life from 10 years to 15-20 years. That’s real money saved over time. Plus, you’re way less likely to have a breakdown during your busiest service. We can set up a schedule that works for your operation, whether that’s quarterly, bi-annual, or custom intervals based on your equipment and volume.
Every technician on our team holds EPA 608 refrigerant certification, which is required by law to handle refrigerants safely. We’re also fully licensed and insured to work on commercial refrigeration systems throughout New York.
We don’t use subcontractors. When you call Chill Xpert Solutions, you get our certified techs—people who’ve been trained specifically on commercial refrigeration and marine HVAC systems. They know the difference between a residential setup and a commercial walk-in. They understand food safety requirements and health department regulations.
Experience matters in this work. We’ve been doing this for over 40 years, and our techs have seen just about every problem a refrigeration system can have. That means faster diagnosis, better repairs, and equipment that stays fixed. You’re not getting someone fresh out of trade school trying to figure out your system. You’re getting professionals who know what they’re doing.
Absolutely. Peconic’s tourism season puts extra pressure on refrigeration systems. When you go from moderate traffic to slammed every night, your equipment has to keep up. We help seasonal operations get their systems ready before the rush and keep them running when it matters most.
If you’re closed part of the year, we can also help with proper shutdown and startup procedures. Just turning everything off and hoping it works when you flip it back on isn’t a great plan. Systems need to be winterized correctly to avoid damage, and they need to be checked before you reopen.
We’ve worked with restaurants, delis, and food service businesses across Long Island’s North Fork for decades. We understand the seasonal patterns, the tourist crowds, and the pressure that puts on your operation. Whether you need a new installation before summer hits, emergency repairs during peak season, or maintenance to keep everything running smoothly, we’re available 24/7. Your busy season is when you make your money—we make sure your refrigeration doesn’t get in the way of that.
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