The full commercial scope — from a single reach-in on a prep line to a multi-compressor rack running an entire store.
The unit that holds the most product and costs the most when it fails. We work the full assembly — condensing unit, evaporator, refrigerant circuit, defrost, controls and the door itself.
Common faults we're called for
Line equipment fails during service, not after it. Self-contained units are usually a same-visit repair once the fault is identified.
Common faults we're called for
A single rack fault can take out dairy, produce, deli and frozen at once. Diagnosis starts at the rack, not at the case that happens to be warmest.
Common faults we're called for
Retail cases have to hold temperature while staying open and shoppable. Airflow and defrost are usually where the problem starts.
Common faults we're called for
Usually the first thing a bar or kitchen notices and the last thing anyone budgets for. Water quality is behind a large share of failures.
Common faults we're called for
Where a temperature excursion is a documentation event, not just a spoilage risk. We work these with logging in place from the start.
Common faults we're called forBoth, and that's the point of one call. A 313A-licensed mechanic works the failed unit while a refrigerated trailer holds your product, so the repair isn't racing the clock on your inventory.
Tell dispatch the make, model and approximate age when you call. That determines which parts travel with the technician and whether a part has to be sourced, which is the honest difference between a same-visit fix and a return trip.
We'll say so and explain why, rather than quoting a repair that won't hold. Mobile storage can keep you running while you arrange a replacement.
Yes — list everything that's affected when you call so the right capacity and the right parts are dispatched on the first trip.
Give dispatch the make, model and what it's doing. Already critical? Call the line directly: (416) 578-9977.