A down box is inventory on a timer.
When a walk-in at a deli or restaurant goes down with a full box, the cost is not the repair, it is everything on the shelves. Those calls get triaged first. Call first thing in the morning, tell us what is in the box and how warm it has gotten, and we will tell you honestly where you land on the day.
Product at risk jumps the queue ahead of routine work. We are a two-man shop, so we are direct about capacity instead of promising a truck that is not free. If we cannot get to you in time, we say so immediately so you can move product or make other arrangements.
What actually fails on a cooler.
Most warm boxes come down to a short list: a condenser coil packed with kitchen grease, a defrost cycle that stopped working, a torn door gasket letting humid air in all service, a failed fan motor, or a refrigerant leak. We check the whole chain instead of topping off gas and driving away.
Refrigerant work is covered by EPA Universal (Section 608) certification. Leaks get found and repaired, not just recharged. We work on all brands, including the ice machines, cases, and boxes another company installed.
Preventive schedules for food businesses.
Condenser coils in a restaurant, deli, or shop kitchen load up with grease and dust faster than anything residential, and a dirty coil is what turns a July afternoon into a failed compressor. Seasonal coil cleaning, gasket checks, defrost verification, and temperature logging keep the box out of trouble.
Ice machines get the same treatment: cleaning and sanitizing on a schedule, water and scale checks, and a startup after a slow season. Every job is quoted before the work starts and covered by our 100% satisfaction guarantee.
