Hear from Our Customers
Your food stays at the right temperature. Every shift. Every season. No surprise spoilage, no scrambling to move product, no explaining to the health inspector why your cooler’s running at 45 degrees.
You’re not constantly wondering if today’s the day something breaks. Your energy bills stay predictable because the system isn’t working twice as hard to keep up. And when you do need service, you get someone on the phone who knows what a compressor sounds like when it’s about to fail.
That’s what proper commercial refrigeration looks like in Jericho. Not dramatic. Not complicated. Just reliable equipment that does its job so you can do yours. Most businesses don’t think about their refrigeration until it stops working. The ones who do think about it—who get regular maintenance and work with experienced techs—are the ones who aren’t losing inventory or closing early because their freezer died.
We’ve been handling commercial refrigeration and marine HVAC across Nassau County for over 40 years. We’re not new to Jericho’s restaurant scene, the catering facilities along Jericho Turnpike, or the delis and markets that depend on refrigeration to stay in business.
Our technicians are EPA Section 608 certified, which is the federal requirement for anyone legally working with refrigerants. They’re also licensed and insured to work on commercial equipment throughout New York State. That’s not a selling point—it’s the baseline. What matters more is that they’ve seen thousands of systems, know what fails first, and carry the parts that actually break.
We offer 24/7 emergency service because refrigeration doesn’t fail on a schedule. Most repairs get done the same day because our trucks are stocked for the common problems. And if you’re in Jericho, you’re in our service area—we know the buildings, the climate challenges, and what Long Island humidity does to compressor coils.
First, we come to your location for a free consultation. No pressure, no upselling. We look at your space, ask about your operation, and figure out what type of refrigeration system actually fits your needs. Walk-in cooler, reach-in unit, display case—it depends on what you’re storing and how much room you have.
Then we give you a transparent estimate. You’ll know what the equipment costs, what installation involves, and how long it takes. If you’re replacing an old unit, we’ll tell you whether repair makes sense or if you’re throwing money at something that’s going to fail again in six months.
Once you approve the work, we schedule the installation around your business hours whenever possible. Our techs show up on time, do the work without tearing apart your kitchen, and test everything before they leave. You get a system that’s running at the right temp, and you get a walkthrough on basic maintenance—what to watch for, when to call us, how to keep it running efficiently.
After installation, you’re not on your own. We offer maintenance contracts that include regular inspections, priority service, and discounted repair rates. Or you can call us when something breaks. Either way, we’re available 24/7 because we know refrigeration emergencies don’t wait for business hours.
Ready to get started?
Long Island’s climate is tough on refrigeration. Summer heat makes compressors work harder. Winter cold affects door seals. Constant humidity changes stress the whole system. If you’re running a restaurant in Jericho, your equipment is dealing with all of that plus the wear from constant door openings, temperature fluctuations, and the reality that commercial kitchens are harsh environments.
Your refrigeration system needs regular maintenance—not because we’re trying to sell you something, but because small problems become expensive ones fast. A refrigerant leak you ignore for two months can kill a compressor that costs thousands to replace. Dirty condenser coils make your system work 20% harder, which shows up on your energy bill and shortens the equipment’s lifespan.
We service everything: walk-in coolers and freezers, reach-in refrigerators, ice machines, display cases, prep tables, beverage coolers, blast chillers. We also handle specialized applications like beer systems for bars and marine refrigeration for yacht clubs. If it keeps things cold, we’ve worked on it.
What sets us apart in Jericho is straightforward—we’ve been doing this for 40 years, our techs know what they’re doing, and we don’t disappear after the installation. You get the same team for service calls. You get someone who remembers your setup. And you get honest answers about whether something’s worth fixing or if you’re better off replacing it.
We offer 24/7 emergency service across Nassau County, and response times are typically within a few hours, not days. When you call with a refrigeration emergency, you’re talking to someone who can dispatch a tech immediately—not an answering service that takes a message.
Our service vehicles carry extensive parts inventory, which means most common repairs get done on the first visit. If your compressor’s failing or you’ve got a refrigerant leak, we’re not making a trip just to diagnose it and then coming back three days later with parts. We stock the components that actually break: contactors, relays, thermostats, fan motors, refrigerant.
For Jericho businesses, being local matters. We’re not driving from two counties away. We know the area, we know the buildings, and we’ve probably worked on equipment similar to yours. That familiarity speeds up both response time and repair time, which matters when you’re losing product every hour your cooler’s down.
It depends entirely on what you need. A basic reach-in refrigerator for a small deli might run a few thousand dollars installed. A custom walk-in cooler for a full-service restaurant could be $15,000 to $30,000 or more, depending on size and specifications.
The key is getting an accurate estimate from someone who understands your operation. We provide free consultations because the only way to give you a real number is to see your space, understand your volume, and know what you’re storing. A bakery needs different refrigeration than a seafood market. A catering hall has different demands than a corner deli.
What drives cost: the size of the unit, the type of refrigeration system, whether we’re installing in new construction or retrofitting an existing space, and what your electrical setup looks like. We give you transparent pricing upfront, and we’ll tell you if there are ways to reduce costs without sacrificing reliability. The goal isn’t to sell you the most expensive system—it’s to sell you the right one that’ll last 15 years instead of needing replacement in five.
Most commercial refrigeration systems should get professional maintenance every three to six months, depending on how hard you’re running them. A busy restaurant with walk-in coolers that get opened 200 times a day needs more frequent service than a small market with a couple reach-in units.
Regular maintenance catches the small stuff before it becomes expensive. We’re checking refrigerant levels, cleaning condenser coils, inspecting door seals, testing thermostats, and looking for early signs of compressor problems. Dirty coils alone can increase your energy consumption by 15-25%, according to the U.S. Department of Energy. That’s real money every month.
Our maintenance customers routinely get 15-plus years from their equipment because we catch problems early. The upfront cost of a maintenance contract is nothing compared to replacing a walk-in cooler five years early or losing $3,000 worth of inventory because something failed overnight. You can call us only when things break, but the businesses that do that spend more money over time and deal with more emergencies.
Yes. All our technicians hold EPA Section 608 refrigerant handling certification, which is required by federal law for anyone working with refrigeration systems. This isn’t optional—it’s illegal to work on equipment containing refrigerants without this certification.
They’re also fully licensed and insured to work on commercial refrigeration equipment throughout New York State. That protects you if something goes wrong during a service call, and it means we’re following state regulations for commercial work.
Beyond the paperwork, our techs have decades of combined experience with commercial refrigeration systems. They’ve worked on everything from small under-counter units to large walk-in freezers, custom beer systems, and marine applications. When they show up, they know what they’re looking at, they know what typically fails, and they know how to fix it efficiently. Certification gets them in the door legally. Experience is what gets your refrigeration running again.
First, check the obvious stuff: Is the door sealing properly? Is something blocking the airflow inside? Is the thermostat set correctly? Sometimes it’s simple. But if you’ve checked those things and the temperature’s still climbing, you need professional service fast.
Don’t wait to see if it fixes itself. Every hour your cooler runs warm, you’re risking your inventory and potentially creating a health code violation. Temperature issues usually mean one of a few things: refrigerant leak, failing compressor, dirty condenser coils, or a problem with the evaporator fan. All of those require a trained tech with the right tools and parts.
Call us immediately if your cooler’s not holding temp. We’ll get someone out fast, diagnose the actual problem, and fix it—usually the same day. While you’re waiting, move your most temperature-sensitive items to another cooler if possible, and keep the door closed as much as you can. The less warm air getting in, the better chance you have of saving your product. But don’t try to troubleshoot complex refrigeration issues yourself. You’ll waste time, and you might make it worse.
Yes. We service all major commercial refrigeration brands and equipment types. Whether you’ve got a Traulsen reach-in, a Kolpak walk-in, a Hoshizaki ice machine, or a custom-built system, we’ve worked on it. Our techs aren’t tied to one manufacturer, which means we can give you honest advice about what’s worth repairing and what’s not.
Some refrigeration companies only work on the brands they sell, which creates a conflict of interest. We’re not trying to sell you a new system when your current one just needs a $200 part. We’ll fix what you have if it makes financial sense, and we’ll tell you straight if you’re better off replacing it.
We also stock parts for the most common commercial refrigeration brands, which speeds up repair time. For less common equipment or specialized components, we have supplier relationships that get us parts fast. The goal is always the same: get your refrigeration running again with minimal downtime, regardless of who manufactured it or when it was installed.
Local Resources
Useful Links
