FAQ

Yes. Refrigeration and cook-line failures get same-day and after-hours emergency response across New Rochelle and Westchester County, because a warm walk-in or a dead fryer can't wait for morning. Call (914) 809-9382 and you'll reach a real person, not a queue.

Cold food above 41°F enters the danger zone, and the health code generally allows about four hours before it must be discarded and documented. Keep the doors closed and call immediately — a warm walk-in is our top-priority emergency, and fast response is often the difference between saving and losing the box.

Yes — True, Traulsen, Turbo Air, Hoshizaki, Vulcan, Garland, Hobart, Manitowoc, Frymaster, Pitco, Blodgett and more. The sealed systems, gas trains, harvest cycles, and controls are similar across brands, and we stock the parts that fail most regardless of make.

That's the point of the repair. We verify equipment holds safe food temperatures — a reach-in under 41°F, a dishmachine rinse at 180°F, a blast chiller hitting its pull-down time — and document the work so you have a record for the inspector.

The diagnostic / service call is $129, credited toward the repair. Commercial reach-in repairs typically run $250–$900; walk-in compressor or sealed-system work $1,200–$4,000; ovens and ranges $300–$1,200; fryers $200–$800; commercial dishwashers $300–$1,100; ice machines $350–$1,500. You always get a firm quote before any work begins.

Yes. We schedule around your prep and service windows and offer after-hours and overnight service, because you can't have a technician working the cook line during a rush.

Yes. We install OEM parts and back every commercial repair with a 1-Year Parts & Labor Warranty covering parts and labor.

Restaurants, diners, pizzerias, delis, cafes, bakeries, caterers, hotels and banquet kitchens, ghost/commissary kitchens, bars, and institutional kitchens throughout New Rochelle and Westchester County.