When the Walk-In Fails at Dinner Service, We Move Fast.
A walk-in down mid-service isn't a maintenance ticket — it's a full inventory write-off by close if nobody acts. We stage cold storage at your back door while a licensed mechanic fixes the actual fault.
The Math Every GM Already Knows
An 8-hour walk-in outage during a Friday dinner rush can mean thousands of dollars in protein, dairy, and prep inventory gone by close — on top of the repair bill and a night of 86'd menu items. Most refrigeration companies only address one half of that problem: they send a technician to fix the unit and leave your inventory sitting at rising temperature the entire time they diagnose the fault.
We run both tracks in parallel. Dispatch sends a mobile reefer trailer to your loading dock or back door at the same time a 313A-licensed mechanic is en route to the unit itself — so your product is moving into safe, monitored cold storage while the actual repair is happening, not after.
What Arrives
- A mobile reefer trailer sized to your walk-in or reach-in load
- A 313A-licensed refrigeration mechanic to diagnose and repair the root cause
- Direct coordination with your manager so staging doesn't block service
- Coverage for walk-ins, prep-line reach-ins, ice machines & refrigerated prep tables
Questions Restaurant Operators Ask Us
We're mid-service and the walk-in just failed — what do we do first?
Call dispatch immediately and give us your address, approximate walk-in size, and what's inside. Keep the door closed as much as possible while you wait — every open-door cycle accelerates the loss. We'll walk you through triage on the call.
How much inventory can a reefer trailer actually hold?
Our trailers are sized for a typical independent restaurant's full walk-in load. Dispatch confirms trailer size against your inventory volume when you call, so what arrives matches what you're moving.
Do you work around a live kitchen during dinner service?
Yes — staging and transfer are built to work around an operating kitchen. We coordinate timing with your manager on site so line cooks aren't blocked mid-service.
Can you help document the loss for our insurer?
We log arrival time, transfer time, and the diagnosed fault, and we can speak directly with your insurer on a spoiled-inventory claim.
Dinner Service Doesn't Wait — Neither Do We.
Tell dispatch what's down and where. A coordinator confirms ETA and trailer size in minutes. Already critical? Call the line directly: (416) 578-9977.