Commercial refrigeration, kept cold
Walk-ins, display cases and prep lines for restaurants, grocers and commercial kitchens. Every warm hour costs you inventory.
Every box on your line, covered
Service, repair and new builds for the equipment your kitchen cannot run without.
Signs a box is about to cost you
A drifting box rarely fixes itself, and spoiled product is never the cheaper outcome.
- Temperature drifting up during service hours
- Compressor short-cycling or running non-stop
- Ice building up on the evaporator coil
- Torn door gaskets, doors that don't quite close
- Water pooling inside or under the unit
- Frost on packaging that used to come out clean
Book a service before the health inspector notices first.
What commercial work typically costs
Service calls are quoted before work starts, same as residential. Larger builds are priced per job.
Commercial questions we hear a lot
How fast can you get to a down walk-in?
Down-box calls are triaged first, with after-hours emergency response across the Lower Mainland. Call rather than booking online when product is at risk.
My unit runs on R-22. Can you still fix it?
Often, but R-22 is phased out and reclaimed refrigerant is expensive. Past a certain repair size, retrofitting or replacing the system is the honest recommendation.
Do you build new walk-ins?
Yes. Panels, doors, refrigeration systems and controls, sized to your menu and your space, permitted and inspected.
Can you help with temperature logs?
Maintenance program clients get documented temperature and service records, useful for health inspections and insurance claims.
Walk-in down? Every hour counts.
Down-box calls jump the queue, with after-hours response available.