Refrigeration · Commercial focus

Restaurant Refrigeration

Kitchen cold plant maintained around service, never during it

A single-contractor package for restaurant kitchens: under-counters, prep fridges, walk-ins, blast chillers, ice machines and bar systems. We work split shifts so plant is opened up between service periods, not in the middle of a lunch rush.

Scope
Front-of-house bar to walk-in back store
Attendance
Pre-service and post-close windows
Compliance
HACCP temperature logs supplied
Emergency
Stock-rescue callout with loan plant option

Deployment scope

  • 01Grease-air condenser cleaning schedule for kitchen extract zones
  • 02Gasket, hinge and door-closer replacement programme
  • 03Prep-fridge probe calibration against certified thermometer
  • 04Bar cooler and post-mix line temperature balancing
  • 05Loan unit deployment so service continues during major repairs
Failure modes we correct

What Actually Goes Wrong

  • —Under-counters buried beside fryers, running permanently on max
  • —Perished gaskets pulling humid kitchen air across coils
  • —Single condensing unit carrying too many evaporator loads
Restaurant Refrigeration plant serviced by Reyds Refrigeration
Intake protocol

Restaurant Refrigeration Enquiry

Include equipment make, age and observed temperatures for a faster, more accurate response.