Commercial Refrigeration Maintenance Plans
in NYC
DOH-Compliant
The most expensive refrigeration repair is the one you could have prevented. Our scheduled maintenance plans keep walk-ins, display cases, ice machines, and all commercial refrigeration running reliably — so you never lose product to a preventable breakdown.
90% Fewer Breakdowns
Priority Emergency Response
4.9 on Google & Yelp
30% Energy Savings Avg.
Every breakdown was a warning you missed
Compressors do not fail without warning. Condensers do not clog overnight. Refrigerant does not vanish instantly. Every catastrophic failure starts as a small, fixable issue — weeks before the alarm goes off.
Emergency repairs eat your budget
Three $800 emergency calls and $5K in spoiled product — a $150/month plan would have caught it all early.
Energy bills keep climbing
Dirty condenser coils push your compressor 30-40% harder, wasting hundreds a month that a cleaning would save.
DOH found temp violations
Your walk-in hit 44 and you never knew — a routine check would have caught the failing defrost timer weeks earlier.
Equipment dying too early
A maintained compressor lasts 12-15 years; neglected, just 6-8 — same goes for your ice machines and display cases.
MAINTENANCE PLANS
Protection for Every Piece of Equipment
Our maintenance plans cover every type of commercial refrigeration — from a single ice machine to an entire restaurant's cold chain. Choose the level of coverage that fits your operation.
Restaurant & Food Service Plans
Walk-Ins, Prep Tables, Ice Machines & Display Cases
One plan covers all your refrigeration equipment — walk-in coolers and freezers, prep tables, reach-ins, ice machines, and display cases. Quarterly visits with priority emergency response included.
Grocery & Retail Plans
Display Cases, Walk-Ins & Merchandisers
Comprehensive coverage for grocery stores, convenience stores, and food retailers. Monthly condenser cleaning, quarterly deep service, and annual refrigerant analysis keep your cases running cold and your product fresh.
Multi-Location Plans
Restaurant Groups & Chains
Managing multiple locations? One contract, one point of contact, consistent service quality across all sites. Volume discounts, unified scheduling, and centralized reporting for your entire portfolio.
ALL BRANDS COVERED
We Maintain Every Major Refrigeration Brand
Our maintenance technicians work on every commercial refrigeration brand in NYC. We follow manufacturer-recommended service procedures to keep your warranty valid and your equipment at peak performance.
Americas #1 commercial refrigeration
Premium reliability
Energy-efficient cooling
Smart ice technology
Commercial cold storage
Worlds most installed compressor
CLIENT TESTIMONIALS
Why NYC Food Businesses Choose ART HVAC
Clients who stopped paying for emergencies and started investing in prevention.
HOW IT WORKS
Set It, Forget It, Stay Protected
Sign up once and we handle everything — scheduling, service, documentation, and emergency priority. You focus on your business.
Equipment Audit
We inventory every piece of refrigeration equipment at your location — make, model, age, condition, and service history. This baseline drives your maintenance schedule.
Custom Plan & Schedule
Based on your equipment and usage, we create a maintenance schedule — quarterly for most restaurants, monthly for high-volume retail. You approve the plan and pricing.
Scheduled Service Visits
Our technician arrives on schedule, performs the full checklist — condenser cleaning, refrigerant check, thermostat calibration, gasket inspection, drain clearing — and leaves a written report.
Priority Protection
Between visits, plan members get priority emergency dispatch — 2-hour response, front of the line. If something does go wrong, we are there fast with your complete service history on file.
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
Everything you need to know about refrigeration maintenance plans.
A standard commercial refrigeration maintenance visit covers condenser coil inspection and cleaning, evaporator coil defrost cycle testing, door gasket and door closer inspection, refrigerant pressure measurement and leak check, thermostat and temperature controller calibration, electrical connections and contactor condition, condenser and evaporator fan motor current draw, and drain pan and condensate line flushing. A written service report with temperature readings before and after is standard documentation for DOHMH compliance purposes.
Most NYC DOHMH refrigeration violations stem from equipment that hasn't been maintained — iced evaporator coils that can't keep food below 41°F, failed door gaskets letting warm air in, and calibration drift in temperature controls. Scheduled maintenance catches these conditions before they become violation-level failures. A documented maintenance log also demonstrates due diligence to inspectors: when a unit has a verifiable service history, violations related to equipment condition carry less weight in adjudication than violations with no maintenance records.
Condenser coils on commercial refrigeration equipment in NYC restaurant or kitchen environments typically need cleaning every 3–6 months. Kitchens with heavy grease output or high-dust environments — bakeries, fish markets, delis near the street — often need quarterly cleaning. Dirty condenser coils force the compressor to work harder, raise discharge temperatures, increase energy consumption by 15–30%, and dramatically shorten compressor life. Remote condensers on rooftops need annual cleaning minimum, and more often if near exhaust fans.
Yes. R-404A systems and their lower-GWP replacements like R-448A and R-449A operate at similar pressures and use compatible polyolester oils, so maintenance procedures are largely the same. Newer HFO and HFO-blend refrigerants like R-513A or R-454C used in newer commercial refrigeration systems require technicians to verify oil compatibility and use recovery equipment certified for those refrigerants. EPA Section 608 certification is required for all refrigerant handling regardless of the specific refrigerant type.
The single highest-impact daily task for any food-service refrigeration system is inspecting door gaskets on every cooler and freezer before service begins. A torn or compressed gasket lets warm, humid air infiltrate constantly, forcing the compressor to run more and causing frost buildup on evaporator coils. Replacing a door gasket — typically $40–$120 per door — costs a fraction of the compressor wear it prevents. Wiping condenser grilles monthly and keeping condensate drain pans clear are the next most valuable operator-level maintenance habits.
Still have questions? Contact us
Prevention Costs Pennies.
Breakdowns Cost Thousands..
Start Your Maintenance Plan Today.
Join 300+ NYC food businesses that eliminated surprise breakdowns and spoiled product. Plans start at just a few dollars a day — and the first equipment audit is free.