Hear from Our Customers
Your inventory doesn’t spoil overnight. Your health inspector doesn’t flag you for temperature violations. Your staff isn’t scrambling to move product into backup units that don’t exist.
You’re not calling three different companies trying to find someone who can get there today. You’re not wondering if the repair will hold through the weekend rush. You’re not losing sleep over whether your compressor will make it through summer.
Your refrigeration system just runs. Temps stay consistent. Equipment lasts longer because someone’s actually maintaining it. And when something does go wrong, you’ve got a number that gets answered at 2 AM by someone who knows your setup and can fix it right the first time.
That’s what commercial refrigeration service should look like. Not a crisis every few months. Not a gamble every time you call. Just reliable cooling that protects your business.
We’ve been handling commercial refrigeration in Port Washington North and across Nassau County for over 40 years. We’re not new to this. We’ve seen every type of failure, every brand of equipment, and every kind of emergency a restaurant or deli can throw at us.
Our technicians carry EPA 608 certification because it’s required by law to handle refrigerants safely. They also carry fully stocked vans because showing up without the right parts wastes your time and ours. Most emergency calls get fixed the same day – about 70% on the spot.
We serve everyone from small delis on Main Street to catering halls hosting 300-person events. If it needs to stay cold and you’re in the Greater New York area, we’ve probably worked on it. That includes the marine side too – yacht clubs, marinas, waterfront venues where salt air eats through equipment faster than anywhere else.
You call or contact us with the problem. If it’s an emergency, we prioritize it and dispatch whoever’s closest with the right equipment. Response times are typically within hours, not days.
When we arrive, we diagnose the issue and give you a clear explanation of what’s wrong and what it’ll cost to fix. No surprises. No hidden fees. If you approve the work, we handle it right there in most cases – our vans stock the parts that fail most often in Long Island’s humid climate.
For new installations or bigger projects like walk-in coolers, we start with a free estimate. We’ll assess your space, discuss your needs, and spec out a system that fits your operation and budget. Then we handle the install with the same crew that’ll service it later, so there’s continuity and accountability.
Maintenance plans work the same way. We schedule regular check-ins based on your equipment and usage patterns. We’re looking for the small stuff before it becomes the expensive stuff – worn belts, refrigerant levels, condenser coils clogged with dust. Catching problems early saves you money and downtime.
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We service and install all commercial refrigeration equipment. Walk-in coolers and freezers. Reach-in units. Prep tables. Ice machines. Display cases. Beverage coolers. Blast chillers. If it’s supposed to keep things cold in a commercial kitchen, we handle it.
That also includes custom work that most contractors won’t touch. Beer systems for bars and breweries. Specialized cooling setups for catering operations. Marine HVAC and refrigeration for boats and waterfront businesses – a niche that requires understanding both commercial food service and the challenges of saltwater environments.
Port Washington North sits right on the water, which means your equipment faces humidity, salt air, and temperature swings that accelerate wear. We account for that in our recommendations. Some brands and configurations hold up better here than others, and we’ll tell you which ones based on what we’ve seen fail and what keeps running.
Energy efficiency matters too. Refrigeration can eat up 40% of your energy costs if the system’s outdated or poorly maintained. Newer equipment pays for itself faster than you’d think, especially with how much electric rates have climbed. We’ll walk you through the math if a replacement makes more sense than another repair.
If your walk-in cooler or freezer goes down, we treat it like the emergency it is. We dispatch the closest available technician as soon as you call, and response times are typically within a few hours – not the next day or next week.
Our trucks carry extensive parts inventory specifically for the equipment that fails most often in this area. That means roughly 70% of emergency calls get resolved on the first visit. We’re not showing up to diagnose and then ordering parts. We’re showing up to fix it.
The 24/7 part isn’t just an answering service that takes messages. You’re talking to someone who can actually help, and we’ll get someone to your location fast. When you’ve got thousands of dollars of inventory at risk, hours matter.
Preventive maintenance means we’re checking your system before it fails. We inspect compressor function, refrigerant levels, electrical connections, condenser coils, evaporator coils, door seals, and all the components that wear out over time.
We clean condenser coils because dust and debris make your system work harder and use more energy. We check for refrigerant leaks because even small leaks reduce cooling capacity and drive up your electric bill. We test temperature controls to make sure your cooler’s actually holding the temps your health inspector requires.
Long Island’s humid summers are brutal on refrigeration equipment. Systems cycle more frequently, condensers get clogged faster, and door seals degrade quicker. Our maintenance plans are designed around those conditions. We’re catching the small problems – a worn belt, a loose connection, a coil that needs cleaning – before they turn into a compressor failure on a Saturday night.
It depends on size, configuration, and what your space requires. A small reach-in unit for a deli costs a lot less than a custom walk-in freezer for a catering hall. We provide free estimates because the only way to give you an accurate number is to see your space and understand your needs.
What we can tell you is that cutting corners on installation costs you more later. Undersized systems run constantly and fail early. Poor installation leads to temperature inconsistencies, higher energy bills, and service calls that could’ve been avoided. We size systems correctly and install them right the first time.
We’ll also walk you through energy efficiency options. Newer systems cost more upfront but use significantly less electricity – sometimes 30-40% less than older units. With commercial electric rates in New York, that adds up fast. We’ll show you the payback period so you can make an informed decision, not just guess.
Yes. We service all major brands and most specialty equipment. Our techs have four decades of combined experience across every type of commercial refrigeration system you’ll find in restaurants, delis, supermarkets, and food service operations.
That includes older equipment that other companies won’t touch because parts are harder to find. It also includes newer high-efficiency systems with digital controls and specialized components. We keep up with the technology because the industry keeps changing.
If you’ve got a custom setup or something unusual – beer systems, marine refrigeration, pharmaceutical-grade cooling – we handle that too. A lot of contractors stick to standard walk-ins and reach-ins. We’ve built our reputation on being able to fix the complicated stuff that others turn down.
You call our emergency line and we answer. Not an answering service that takes a message. Not a voicemail that gets checked in the morning. An actual person who can dispatch a technician immediately.
We understand that refrigeration emergencies don’t wait for business hours. A cooler that goes down at 11 PM on a Friday can cost you thousands in spoiled inventory and lost weekend revenue. We’ve seen it happen. That’s why we offer true 24/7 service.
When we say emergency response, we mean it. We’ll get someone to your location as fast as possible – usually within a few hours – with the parts and tools needed to get your system running again. You’re not waiting until Monday. You’re not transferring product to a backup unit you don’t have. You’re getting it fixed tonight.
Because we’ve been doing this for 40 years and we’re still here. That longevity matters. It means we’ve handled every type of equipment failure, every brand, every emergency scenario you can imagine – and plenty you can’t.
Our technicians are EPA certified, fully licensed, and insured. They show up when we say they will, communicate clearly about what’s wrong and what it costs, and fix problems right the first time. We’ve got dozens of five-star reviews that say exactly that.
We also handle work that other contractors can’t or won’t do. Marine HVAC and refrigeration for waterfront businesses. Custom beer systems. Complex installations that require actual engineering, not just plugging in a box. If you’ve called three other companies and they’ve all passed, call us. We’re the ones who figure it out.
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