24/7 Emergency Commercial Refrigeration Repair
in NYC
Your walk-in is warming up, your product is at risk, and every hour costs you thousands. Our emergency refrigeration technicians are dispatched within 30 minutes — across all five boroughs, 24 hours a day, 7 days a week.
24/7/365 Emergency Dispatch
2-Hour Average Response
4.9 on Google & Yelp
1-Year Repair Warranty
When your refrigeration fails, you are losing money by the hour
A walk-in cooler above 40 degrees F means product loss, health code violations, and potential shutdown. A broken freezer on a Friday night can cost a restaurant $10,000+ in spoiled inventory before Monday morning.
Walk-in heating up fast
Alarm blaring, temp climbing, $20K of perishables inside — every hour above 40F is product you toss.
Freezer thawed overnight
Monday morning it's at 45 and everything's thawed — compressor runs but won't cool. You need help now.
Inspector is on the way
Your display case won't hold temp with an inspection due — a failed log means violations and fines.
Your guy won't pick up
11 PM Saturday, the cooler just died, and your usual company won't answer — you need real 24/7 service.
WHAT WE FIX
Every Commercial System, Any Hour, Any Day
Our emergency trucks carry parts for all major commercial refrigeration brands. We diagnose fast, fix on the spot, and get your temperatures back to safe levels — usually in a single visit.
Walk-In Cooler & Freezer Repair
The Most Critical Call We Get
Compressor failures, refrigerant leaks, defrost problems, evaporator fan issues, door gasket failures — we have seen and fixed every walk-in emergency. Our trucks carry compressors, contactors, fan motors, and refrigerant for same-visit repair.
Display Case & Reach-In Repair
Delis, Grocery, Bakeries & Convenience
Open display merchandisers, glass-door reach-ins, prep tables, and deli cases — we repair all commercial display refrigeration. Temperature drift, compressor noise, frost buildup, and drain clogs fixed same-day.
Ice Machine & Specialty Equipment
Bars, Hotels, Hospitals & Catering
Ice machine not producing, making cloudy ice, or leaking? Blast chiller not reaching temp? Glycol system alarm going off? We repair all specialty commercial refrigeration equipment — emergency and scheduled.
ALL BRANDS SERVICED
We Repair Every Major Refrigeration Brand
Our trucks are stocked with parts for the most common commercial refrigeration equipment in NYC. For specialized parts, we maintain relationships with every major distributor for next-day sourcing.
Americas #1 commercial refrigeration
Premium Japanese engineering
Industry-leading ice production
Energy-efficient commercial cooling
Walk-in cooler and freezer components
The worlds most installed compressor
REAL EMERGENCIES
When It Mattered Most, NYC Called ART HVAC
Real emergency calls. Real saves. Real gratitude.
HOW IT WORKS
From Emergency Call to Fixed — Fast
When your refrigeration fails, speed is everything. Our emergency process is designed to get your temperatures back to safe levels as fast as physically possible.
Call Us — We Answer 24/7
Call our emergency line anytime — 2 AM, Sunday, holiday, does not matter. A real person answers, takes your information, and dispatches a technician immediately.
Technician On-Site in 2 Hours
Our emergency trucks are stocked with the most common refrigeration parts — compressors, contactors, fan motors, refrigerant, and controls. Average arrival time: under 2 hours.
Diagnose & Fix On the Spot
We diagnose the problem, give you an upfront price, and complete the repair — usually in a single visit. 94% of our emergency calls are resolved without a return trip.
Verify & Protect
We monitor temperatures until the system stabilizes, verify safe operating range, and recommend a maintenance plan to prevent future emergencies. Every repair is backed by our 1-year warranty.
SERVICE AREA
Areas We Serve
Proudly serving all five NYC boroughs and surrounding areas.
Brooklyn
Manhattan
Queens
Bronx
Staten Island
Long Island
Call us — we likely serve your neighborhood too.
FAQ
Questions We Hear Every Day
Fast answers for urgent situations.
An unopened walk-in cooler typically holds below 41°F for 4–6 hours after a compressor failure, depending on ambient temperature and how full the unit is — full loads retain cold mass better. FDA and NYC DOHMH use 41°F as the safe upper limit for refrigerated food. Once any perishable protein, dairy, or cut produce has been above 41°F for more than 4 hours total, it must be discarded. Logging the time and temperature at failure is critical documentation for Health Department inspections.
First, minimize door openings on any affected cooler or freezer to preserve cold mass. Check the circuit breaker and confirm the unit has power before assuming a refrigeration failure. Move the highest-value perishables to any functioning cold unit. Document air temperature readings with a thermometer every 30 minutes starting immediately — this log is what DOHMH inspectors will ask for. If you have a temperature monitoring system, pull the alert history to establish when the unit first climbed above set point.
In emergency refrigeration calls, the most common findings are a tripped high-pressure cutout from dirty condenser coils overloading the compressor, a failed run capacitor on the condenser fan motor, a refrigerant leak that left the system unable to maintain suction pressure, or a defrost control board that stuck the unit in a continuous defrost cycle. Electrical failures — burned contactors, failed fan motors — account for roughly 40% of emergency calls and are typically repairable same-day if parts are available.
For commercial kitchens with multiple refrigeration units, spare door gaskets in the correct sizes, a spare run capacitor for the main condensing unit, replacement evaporator fan motors matched to installed equipment, and a thermostat or temperature controller backup cover the most common single-point failures. Keeping a spare door closer mechanism also prevents the gradual temperature creep that precedes many emergency calls. These parts cost a fraction of a single service call or spoiled inventory event.
Yes. NYC Health Code Article 81 requires that all potentially hazardous foods be held at 41°F or below during storage. If a DOHMH inspector finds a malfunctioning refrigeration unit holding food above that temperature, they can issue an immediate corrective action and, depending on temperature and time, mandate food disposal on site. Repeated violations or inability to maintain temperature during an inspection can result in grade reduction or closure until the refrigeration equipment is repaired and reinspected.
Still have questions? Contact us
Your Product Cannot Wait.
Neither Can We..
Call Now for Emergency Dispatch.
Our emergency line is answered by a real person, 24 hours a day, 365 days a year. A stocked truck and a licensed technician will be at your door within 2 hours. Do not lose another dollar in spoiled inventory.