Hear from Our Customers
You stop losing inventory to temperature swings. You stop wondering if tonight’s the night your compressor gives out. You stop paying for emergency service calls that could’ve been prevented with a $200 maintenance visit.
Your health inspector sees consistent temps. Your staff isn’t scrambling to move product at midnight. Your energy bill drops because the system isn’t fighting itself to stay cool.
Most refrigeration problems aren’t complicated. Dirty coils, worn door seals, and refrigerant leaks account for about 80% of what we see. The issue is that most companies slap a band-aid on it and leave. We fix the root cause so you’re not calling us back in three weeks.
When cooling energy eats up 44% of your operating costs, efficiency isn’t optional. It’s survival. A system that runs right uses less power, breaks less often, and lasts years longer than one that’s been patched together.
We’ve been handling commercial refrigeration and marine HVAC across Long Island since before most of our competitors existed. We’ve seen every brand, every failure mode, and every shortcut that comes back to bite you.
We work with restaurants, delis, catering halls, airports, and marine operations throughout North Wantagh and Nassau County. Our trucks carry parts for every major brand, so most repairs get done the same day. If it’s complex, we’ll rig a temporary fix so you don’t lose product while we order what’s needed.
You’ll find dozens of five-star reviews from businesses that called us after someone else couldn’t solve the problem. We’re available 24/7 because refrigeration doesn’t fail on a schedule. And we offer free estimates because you deserve to know what you’re paying for before we start.
First, we actually answer the phone. You talk to someone who knows refrigeration, not a call center. If it’s an emergency, we’re dispatching while you’re still on the line.
When we arrive, we diagnose the real problem—not just the symptom. If your walk-in’s running warm, we’re checking condenser coils, door seals, refrigerant levels, and electrical connections. We explain what’s wrong in plain terms and what it’ll cost to fix it right.
For new installations, we start with a free consultation. We measure your space, calculate your cooling load based on actual usage, and spec a system that fits your operation. We handle permitting, installation, and startup. Then we test everything under load to make sure it holds temp when you’re slammed on a Saturday night.
Maintenance customers get scheduled service that catches problems early. We clean coils, check refrigerant, test controls, and inspect seals. Most of our maintenance clients get 15+ years out of equipment that typically dies at 10 because it never got proper care.
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You get refrigeration installation for walk-ins, reach-ins, display cases, and custom cooling solutions. We handle everything from small under-counter units to large cold storage rooms. Every install includes proper sizing, code-compliant work, and startup testing.
Emergency refrigeration repairs are available around the clock. When you call at 2 AM because your cooler’s at 55 degrees, we’re not telling you to wait until Monday. We show up, diagnose fast, and fix it so you can salvage your inventory.
Preventive maintenance keeps systems running longer and breaking less. We’re talking coil cleaning, refrigerant checks, seal inspections, and control testing. North Wantagh’s humidity and seasonal temperature swings are hard on refrigeration equipment. Summer heat makes compressors work overtime. Winter cold affects door seals. Regular maintenance addresses these local conditions before they cause failures.
We also handle refrigeration service for specialized applications—beer systems, wine storage, marine vessels, and custom projects that require engineering most companies can’t provide. If it needs to stay cold and nobody else knows how to do it, that’s usually where we come in.
Every three to six months, depending on how hard you run your equipment. Restaurants and delis that are open seven days a week should be on a quarterly schedule. Lower-volume operations can stretch to twice a year.
Here’s why that matters locally: North Wantagh gets hot, humid summers and cold winters. Your condenser coils collect dust, grease, and salt air if you’re near the water. Dirty coils make the compressor work harder, which drives up your electric bill and shortens the equipment’s life.
Most businesses skip maintenance until something breaks, then wonder why their five-year-old walk-in needs a $3,000 repair. Our maintenance customers routinely get 15+ years from the same equipment because we catch small problems—a worn seal, low refrigerant, a failing relay—before they cascade into major failures. You’re spending $200 every few months to avoid spending thousands when you can least afford it.
First, check the obvious stuff: Is the door closing completely? Is anything blocking the evaporator fan? Is the condenser coil caked with dust or grease? About 18% of temperature issues in food service come down to doors not sealing or airflow problems.
If those check out, you’re likely looking at refrigerant loss, a failing compressor, or a control issue. Don’t just turn the thermostat down and hope. If your cooler’s supposed to hold 38 degrees and it’s sitting at 50, you’re in the danger zone for food safety. The health department considers anything above 41 degrees a violation.
Call us immediately if the temp’s climbing. We’ll get someone out fast—usually same day, always within hours for emergencies. While you’re waiting, move your most perishable items to another cooler if possible. Don’t add warm product to a struggling unit. And don’t prop the door open to “help it cool down.” That makes it worse. We’ve seen businesses lose thousands in inventory by waiting too long to call for help.
For a standard 8×10 walk-in cooler, you’re typically looking at $8,000 to $15,000 installed, depending on specs and site conditions. Larger units, freezers, or custom configurations cost more. Remote condensers, specialized shelving, and glass doors add to the price.
The wide range comes down to what you actually need. A simple box with basic refrigeration is cheaper than a unit with digital controls, alarms, and energy-efficient components. But here’s the thing: the cheapest option usually costs you more over time in energy bills and repairs.
We offer free estimates because every situation is different. We need to see your space, understand your volume, and know what you’re storing. A bakery has different needs than a butcher shop. We’ll spec a system that fits your operation and your budget, and we’ll explain exactly what you’re paying for. No surprises, no upselling equipment you don’t need. Just honest pricing for work that’s done right the first time.
Yes. We work on every major brand—True, Turbo Air, Beverage-Air, Hoshizaki, Manitowoc, Delfield, and dozens of others. Our trucks stock parts for the most common models, which is why we can complete most repairs the same day.
Forty years in this business means we’ve seen everything. Old equipment, new equipment, stuff that’s been discontinued for a decade. We know the quirks of different manufacturers and which parts fail most often on which models. That experience matters when you’re troubleshooting a system that three other companies couldn’t figure out.
If we need a specialized part that’s not on the truck, we’ll source it fast—usually next-day delivery. For critical situations, we’ll install a temporary fix so your cooler keeps running while we wait for the right component. The goal is keeping you operational, not leaving you hanging because we only work on one brand or don’t stock parts.
Refrigeration is a specialized subset of HVAC that most general heating and cooling companies don’t handle well. The systems are different, the refrigerants are different, and the stakes are higher. If your office AC goes down, people are uncomfortable. If your walk-in goes down, you lose inventory and potentially your health permit.
Commercial refrigeration requires specific knowledge of low-temp and medium-temp systems, defrost cycles, case lighting, and food safety regulations. We’re dealing with equipment that runs 24/7 under heavy loads in environments full of grease, moisture, and temperature extremes. That’s not the same as changing filters on a rooftop unit.
We specialize in both commercial refrigeration and marine HVAC. We’re not a general HVAC company that does a little refrigeration on the side. This is what we do, all day, every day. When you call us, you’re getting technicians who’ve diagnosed thousands of refrigeration issues and know how to fix them fast. That specialization is why restaurants, delis, and marine operations across North Wantagh keep our number on speed dial.
Yes, and we actually mean it. We’re available around the clock, seven days a week, including holidays. When your cooler fails at midnight on New Year’s Eve, we answer and we show up. That’s not marketing talk—it’s how we’ve operated for 40 years.
Emergency service costs more than scheduled work because we’re pulling a technician off-hours and prioritizing your call. But when you’re staring at $10,000 worth of inventory that’s going bad, the service fee is the least of your problems. We move fast, diagnose accurately, and fix it right so you’re not calling us back tomorrow.
Most refrigeration emergencies happen at the worst possible time—Friday night dinner rush, the day before a big event, during a heat wave when every system in town is maxed out. We keep trucks stocked and technicians on call specifically for these situations. You’re not waiting until Monday morning while your product spoils. You’re getting help now, from people who know exactly what they’re doing and have seen your exact problem a hundred times before.
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