Restaurant refrigeration and kitchen equipment
Walk-in running warm, ice machine down, fryer dead on a Friday. Call the line at any hour. In Orleans and Jefferson parishes the nearest truck is on site within 2 hours; farther out, the dispatcher gives you the time on the call.
2 hr
On site, Orleans and Jefferson parishes24/7
A technician answers the lineResponse time applies to calls placed on the emergency line. Farther parishes are on the service-area page.
After you call
Nothing here needs a form. Call, and this is the order it goes in.
A technician answers. Tell us the unit, the temperature on the thermometer and whether product is at risk.
We text you the technician's name and an arrival window. The window is the one printed above for your parish.
Temperature, door seal, evaporator fan, defrost, condenser. Then the cause, said in plain words.
Same-visit repair when the part is on the truck. When it isn't, we tell you how to hold the product and the day the part arrives.
What we fix
Compressors, evaporator fans, defrost, door seals and heater wire, and a temperature that holds.
Walk-insIce that won't make or won't release, prep tables that drift warm, and cases that frost over.
Ice and reach-insFryers, ranges, ovens, griddles and steamers: pilots, thermostats, burners and gas connections.
Cooking lineExhaust fans, make-up air and the rooftop units that keep a dining room livable in August.
Hoods and airOne call
Most kitchens have three kinds of equipment that fail in three different ways. We service all three.
| Cold side | Hot side | Air | |
|---|---|---|---|
| The first sign | Cold sideA warm box, ice on the evaporator, a compressor that never shuts off | Hot sideA pilot that won't hold, slow recovery in the fryer, an oven that runs cold | AirA hot dining room, a hood that doesn't pull, smoke at the line |
| A monthly check looks at | Cold sideDoor seals, heater wire, fans, defrost, drain, the temperature log | Hot sideBurners, thermostats, safety valves, gas connections | AirBelts, fan motors, filters, make-up air |
| What the first truck carries | Cold sideFan motors, defrost parts, door gaskets, controls | Hot sideThermocouples, pilot assemblies, thermostats, igniters | AirBelts, capacitors, contactors, filters |
Plans
A technician checks the box every month so a failing part shows up on a Tuesday morning instead of a Saturday night. What each plan covers is in the rows; what it doesn't is in the small print.
One walk-in cooler or freezer, checked every month by the same technician.
Per walk-in, billed monthly.
Up to two walk-ins and the ice machine, for a kitchen where cold is the whole menu.
Per site, billed monthly.
The walk-ins, ice, reach-ins and prep tables, the cooking line and the fans over it.
Per site, billed monthly.
Walk-inOne walk-in cooler or freezer, checked every month by the same technician. | Most kitchensWalk-in and iceUp to two walk-ins and the ice machine, for a kitchen where cold is the whole menu. | Whole kitchenThe walk-ins, ice, reach-ins and prep tables, the cooking line and the fans over it. | |
|---|---|---|---|
| Walk-in check | Every month | Every month | Every month |
| Condenser coil cleaning | Every quarter | Every quarter | Every quarter |
| Walk-ins covered | 1 | Up to 2 | Up to 2 |
| Ice machine | Not offered | Cleaned on the maker's schedule | Cleaned on the maker's schedule |
| Reach-ins and prep tables | Not offered | Not offered | Checked every visit |
| Fryers, ranges and ovens | Not offered | Not offered | Burners and thermostats, every quarter |
| Fans over the line | Not offered | Not offered | Belts and motors, every quarter |
| When two calls come at once | Plan calls first | Plan calls first | Plan calls first |
| Parts, refrigerant and repairs | Quoted before work | Quoted before work | Quoted before work |
| Cancel | Any time, by text or email | Any time, by text or email | Any time, by text or email |
Per walk-in, billed monthly. | Per site, billed monthly. | Per site, billed monthly. |
Sample prices; the shop sets its own. Month to month: cancel by text or email and the month in progress is billed, nothing after. A plan is not insurance and does not cover spoiled product. Parts, refrigerant and repair labor are quoted in writing before the work.
“The compressor quit on a Saturday with brunch already ordered. The tech told me what he'd check before he got here, and it was a fan motor. We were back on the line before the second seating.”
“The monthly check found a cracked door gasket on the walk-in before it cost me anything. It's on the log now, with the date.”
“Our fryer pilot kept dropping out. They found a bad thermocouple and showed it to me before they swapped it.”
Sample reviews.
Service area
Printed times are for calls placed on the emergency line. A storm, a flooded street or a closed bridge can change them, and the dispatcher says so when the call is answered.
We don't take emergency calls past Luling or east of Abita Springs on the north shore; for those, we say so on the first call.
Within 2 hours in Orleans and Jefferson parishes when you call the emergency line. In St. Bernard, Plaquemines, St. Charles and St. Tammany parishes, the dispatcher gives you the time on the call. Storms and road closures can change any of these, and we say so when we answer.
A technician on call answers the emergency line, not an answering service. Calls between 5 p.m. and 7 a.m., on weekends and on holidays carry an after-hours rate. The rate is stated on the phone before a truck leaves, and you can say no.
That is your health department's call, not ours. Write down the temperature you read and the time you read it, keep the door shut, and ask your inspector. Cold food is generally held at 41 degrees Fahrenheit or below under the FDA Food Code.
A technician looks at the door seals, closer and heater wire, the evaporator fan, the defrost cycle, the drain line and pan, and reads the box against your temperature log. The condenser coil is cleaned every quarter. The plan page has the full list.
Yes. We repair the gas appliances on your line: fryers, ranges, ovens, griddles and steamers. Hood cleaning is a separate service that we don't do.
Leave the kitchen with your staff, don't switch anything on or off, and call your gas utility's emergency number or 911 from outside. When it is safe, call us.
Contact
For product at risk, call the emergency line; a form can wait and a walk-in can't. For everything else, tell us what you have and we reply the same business day.