Questions we hear a lot
Answers to what restaurant owners and managers ask us most. Anything else, just call.
Do you offer emergency service?
Yes. Emergency service is available. Call (863) 661-0830 if food is at risk.
How soon can you get here?
For emergencies, we’ll give you an honest time estimate on the phone based on where you are and what else is happening. For planned work, we’ll set a time that fits your kitchen, including before opening or after close.
What should I tell you when I call?
What the equipment is, what the thermometer says, what it’s doing (warm, iced up, leaking, noisy, dead) and when it started. A photo of the data plate with the model and serial number helps most of all.
Can I text you a photo?
Yes. Text a photo of the unit and its data plate to (863) 661-0830, or add photos in the online booking form.
Do I need to be there?
Someone needs to let us in and show us the equipment. After that we can work while you run your business.
Can you fix it in one visit?
Most of the time. Our trucks carry the parts that fail most often. If a part has to be ordered, we’ll tell you how long it will take and whether we can keep you running in the meantime.
Which brands do you work on?
Every major commercial brand, including True, Hoshizaki, Manitowoc, Scotsman, Traulsen, Beverage-Air, Kolpak and Heatcraft.
Will you tell me the price before you start?
Yes. We explain what’s wrong and what it costs before we do the work.
Should I repair or replace?
If the fix is a fan, control, gasket, valve or cleaning, repair almost always makes sense. When a compressor fails on an older unit, we’ll give you the repair price and a replacement option side by side.
Do you work on residential refrigerators?
We focus on commercial refrigeration. Call us and we’ll tell you honestly if your equipment is something we work on.
What temperature should my walk-in cooler be?
Florida’s food code requires cold food held at 41°F or below. Most kitchens aim for 35°F to 38°F so there’s room for door openings.
What temperature should my freezer be?
0°F or colder.
My cooler is warm. What do I do with the food?
Keep the door shut, move high-risk items to a working unit or ice, and write down the temperature and time. How long food can safely sit above 41°F depends on the food and how warm it got, so check with your health inspector or the food code. Then call us.
What does a maintenance visit include?
Coil cleaning, refrigerant and leak checks, gasket, hinge and heater inspection, drain line clearing, ice machine descaling and sanitizing, filter changes and a temperature log.
How often do you come?
Most restaurants do well with a visit every three months. We set the schedule around your equipment and how hard it works.
Do plan members get faster service?
Yes. Plan members go to the front of the line when something breaks.