Commercial Refrigeration in Albuquerque — Inventory Protection, Done Right

Albuquerque's Restaurant Scene Runs on Refrigeration

Downtown, Old Town, Nob Hill, Sawmill District, the Heights, the Sunport corridor — Albuquerque has hundreds of restaurants, dozens of grocers, and food-service operations across every neighborhood. Every one of them depends on commercial refrigeration that has to work continuously, hold tight temperatures, and not lose inventory when something fails.

Commercial Refrigeration Equipment We Service

• Walk-in coolers and freezers — restaurants, grocers, and food-service operators
• Reach-in refrigeration — true cold prep, sandwich units, undercounter, glass-door merchandisers
• Prep tables and pizza prep — refrigerated work surfaces with their own failure modes
• Ice machines — cubers, flakers, dispensers; cleaning, refrigerant, full rebuilds
• Beverage and bar coolers — under-counter, back-bar, and draft-beer systems
• Display cases — open and closed deli/meat/dairy cases with their specific airflow requirements
• Blast chillers and freezers — high-load equipment for prep kitchens and food production

What We Fix

• Refrigerant leaks — finding the leak, sealing it, recharging properly with the correct refrigerant type
• Compressor failures — the most expensive failure, diagnosed carefully
• Defrost system problems — coil icing, drain pan flooding, terminator failures
• Condensing unit issues — fan motors, capacitors, controls
• Door seal and hinge issues — small parts, big efficiency impact
• Control board and thermostat failures

Refrigerant on Every Truck

A residential AC call has time. A walk-in cooler at 48° doesn't. We carry refrigerant, common compressor parts, and defrost components on every truck so we can act immediately rather than schedule a return trip. R-404A, R-448A, R-449A, R-410A, and the natural-refrigerant systems coming online — our techs are EPA-certified and don't cross-charge systems.

Service Coordination During Business Hours

For non-emergency service we typically schedule for off-peak times — early morning before lunch prep or late evening after dinner service — so we're not in your servers' way during a rush. For emergencies, we move regardless of time.