Hear from Our Customers
You’re not worried about losing $8,000 worth of inventory because your compressor decided to quit during dinner rush. Your health inspector isn’t finding temperature violations. Your staff isn’t scrambling to move product to backup units that don’t exist.
Your refrigeration systems just work. Walk-ins hold temp through summer heat. Reach-ins don’t ice over every other week. Display cases keep product at the right temperature without running up your electric bill.
When something does go wrong, you call once and it gets fixed. Not a runaround about parts or scheduling. Not a temporary patch that fails again in two weeks. A real repair from someone who’s seen your exact problem a hundred times and knows how to fix it right.
That’s what 40 years in commercial refrigeration gets you. Systems that last 15-plus years instead of limping along for 10. Maintenance that catches the $200 problem before it becomes a $4,000 emergency. A phone number that actually gets answered at midnight when you need it.
We’ve been handling commercial refrigeration and marine HVAC across Long Island since before most of your equipment was built. That means we’ve worked on everything from the walk-in coolers at Wainscott Country Deli to custom beer systems in craft breweries to yacht climate control systems docked in Montauk.
You’re dealing with Long Island’s summer humidity and winter freeze cycles. Your equipment works harder here than it would almost anywhere else. We’ve spent four decades learning exactly how that affects compressors, door seals, and glycol lines.
The restaurants along Route 25A call us. So do the seafood markets in Bay Shore, the catering halls, the delis, even JFK Airport. When your business depends on keeping food cold, you need someone who shows up with the right parts and fixes it the first time.
You call. We answer. If it’s an emergency, we’re walking you through immediate steps while driving to your location. Our trucks stock common parts for major brands, so about 70% of emergency calls get fixed on-site that same visit.
For the other 30%, we get you a temporary solution so you’re not losing inventory while we source the part. You’re not sitting in the dark wondering when we’ll show up or what it’s going to cost.
Planned maintenance works differently. We come out twice a year for most businesses, quarterly if you’re running a high-volume kitchen. We’re checking refrigerant levels, cleaning coils, testing door seals, catching the small stuff before it turns into expensive failures. That’s how our maintenance customers routinely get 15-plus years from equipment that typically dies at 10.
New installations start with understanding how you actually use your space. A busy restaurant kitchen needs different airflow than a retail display case. We’re not selling you an off-the-shelf system and hoping it works. We’re designing something that handles your specific volume, your specific products, and Long Island’s specific climate challenges.
Ready to get started?
Walk-in coolers and freezers. Reach-in units. Display cases. Prep tables. Ice machines. Glycol systems for beer lines. Marine HVAC for boats. If it keeps things cold in a commercial setting, we install it, maintain it, and fix it when it breaks.
Emergency service runs 24/7, 365 days. Not an answering service that takes a message. Real technicians who can talk you through what’s happening and get to your location fast. Wainscott businesses can’t afford to wait until Monday morning when product is spoiling.
Maintenance programs are built around your actual needs. A deli running steady volume needs different attention than a catering hall that goes from zero to full capacity for events. We’re checking what matters for your operation and catching problems while they’re still cheap to fix.
The Hamptons food scene doesn’t tolerate downtime. When Ceriello Fine Foods or The Seafood Shop has a refrigeration problem, they need it solved now. Same with the restaurants serving summer crowds. Your reputation depends on consistent quality, and consistent quality depends on refrigeration that doesn’t fail. We’ve been keeping Long Island businesses cold since the 1980s because we understand what’s actually at stake when your systems go down.
We run true 24/7 emergency service, which means a real technician answers when you call at 11 PM on Sunday. While we’re driving to you, we’re walking you through immediate steps to minimize damage. How fast we physically get there depends on where our nearest truck is and what else is happening, but we prioritize based on severity.
If you’ve got $8,000 of inventory at risk, you’re getting bumped to the front. If your compressor is struggling but still running, we might talk you through a temporary fix to get you through the night and schedule a proper repair for first thing in the morning. Either way, you’re not sitting there wondering if anyone’s coming.
About 70% of our emergency calls get fixed on the first visit because our trucks stock common parts for major brands. For the remaining 30%, we get you a temporary solution while we source what’s needed. You’re never left with a dead system and no plan.
The $4,000 compressor replacement that could’ve been a $200 refrigerant recharge if someone had caught it three months earlier. The health department violation from a door seal that’s been slowly failing. The full system breakdown during your busiest week of the year.
Most businesses should get maintenance twice yearly. High-volume restaurants should go quarterly. We’re checking refrigerant levels, cleaning condenser coils, testing door seals, inspecting electrical connections, and calibrating thermostats. All the stuff that slowly degrades until something fails.
Our maintenance customers routinely get 15-plus years from equipment that typically dies at 10. That’s not because we’re selling magic. It’s because small problems get caught before they cascade into expensive failures. A $129 spring tune-up prevents an August emergency that costs $4,000. The math isn’t complicated.
Emergency calls commonly run two to three times more than planned repairs. A single after-hours emergency can cost anywhere from $2,500 to $8,000 depending on what failed and what time you called. That’s why maintenance makes financial sense even if you hate spending money on it.
Planned repairs during business hours typically range from a few hundred dollars for minor fixes to a few thousand for major component replacements. New installations vary widely based on what you need. A basic reach-in unit costs less than a custom walk-in cooler with specialized shelving and backup systems.
We give you a clear estimate before starting work. You’re not getting surprised by the bill. If we find additional problems during a repair, we’re calling you before doing extra work. You decide what gets fixed now and what can wait.
If it’s properly sized and maintained, yes. If someone installed an undersized system or it hasn’t been serviced in three years, probably not. Long Island summers are brutal on refrigeration equipment. Your compressor is working harder here than it would in most other climates.
That’s why proper installation matters. We’re not just dropping in whatever unit fits the space. We’re calculating your actual cooling load based on product volume, door traffic, ambient temperature, and how often you’re loading warm product. An undersized system runs constantly, drives up your electric bill, and dies early.
Maintenance becomes even more critical in our climate. Dirty condenser coils make your system work 30% harder. Refrigerant that’s even slightly low forces your compressor to run longer cycles. Door seals that leak let humid air in, which creates ice buildup and temperature swings. All of this gets worse in summer heat. Regular maintenance keeps your system running efficiently when you need it most.
You call us immediately. If there’s any chance of saving the system, we’re talking you through emergency steps while driving to you. If the system is completely dead, we’re discussing temporary solutions like renting a backup unit or moving product to another location.
The faster you call, the more options you have. A system that’s struggling but still running might need a quick refrigerant recharge to limp through the weekend. A completely dead compressor means you’re making decisions about product and temporary cooling fast.
This is exactly why businesses keep our number saved. When you’re staring at thousands of dollars of spoiling inventory at midnight, you need someone who answers and actually shows up. We’ve handled enough of these emergencies to know what works and what doesn’t. Sometimes we can save the product. Sometimes we can’t. But you’re never sitting there alone trying to figure it out.
Yes. We handle marine HVAC and refrigeration for boats throughout Long Island, from Montauk marinas to North Shore harbors. Marine systems are more complex than standard commercial refrigeration because they deal with constant motion, salt air, limited space, and power constraints.
Yacht clubs across Long Island trust us with their fleets. Individual boat owners call us when their onboard systems fail or need upgrades. We understand the unique challenges of keeping things cold on the water.
Marine work requires different expertise than restaurant refrigeration. The components are specialized, the installation is tighter, and the troubleshooting is more complex. We’ve been doing this for 40 years, so we’ve seen every possible failure mode and know how to fix it without tearing apart your entire boat.
Local Resources
Useful Links
