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The Restaurant Owner's Guide To Commercial Refrigeration Systems Manhattan, New York

These types of equipment are similar to the commonly used appliances in a home pertaining to function, but they differ regarding size and ease of utilization.  

Industrial kitchen check-list

A kitchen is none less than a heart of every dining establishment. Here, orders are brought to life. It is the location not only for cooking food but plating and clean-up also. Typically, industrial kitchen equipment consists of the dish washing machine, the food storage area and a place to keep all the assorted dishes, utensils as well as other kitchen equipment in a well-arranged fashion. Cost of industrial dining establishment equipment is certainly a primary concern beyond a solitary doubt. A number of substantial figures of money for opening a restaurant could charm an individual, but he recognizes far too swiftly that this is going to be quick after purchasing a whole entire new variety of coolers, grills, and ranges. Thus, it is much better to leave any kind of industrial smoker or a commercial ice cream machine till the owner or supervisor has a clear mind on the serving approach and menu that ensures smoked ribs, soft serve, as well as other food items are essential to the menu. Just like a brand-new car, the kitchen equipment also decreases the minute they depart the shop. There is an effortless way to save a large amount of funds during start-up by purchasing pre-owned equipment. However one ought to go through the chance of non-warranty products some particular equipment ranges, as an example, gas ranges are much less likely to break down throughout service warranty period as well.

How to choose most ideal industrial restaurant equipment?

Equipment is the greatest comrades of a gourmet chef. He utilizes all of them to cook, to prep and to finish the dish listed on the menu card. Unfortunately, if a particular component cannot supply its service whole kitchen may be closed down. When starting out and when putting in the replacement of equipment with various pieces, the greatest concern amongst all is the cost of the device. Industrial kitchen equipment is a huge financial investment, and the confusion occurred during choice, whether to invest in an all new appliance from a display room or to obtain a used one from a dealer or in an auction house. The answer is easy; one ought to choose the equipment based on its time of utilization and life period. Buying brand-new equipment will always be in your favor by numerous ways. It can potentially save the fixing costs and frustrations when they get down the road. Multiple kitchen styles of equipment like industrial caliber fryers get eroded with time, or they can even leak. The old electrical wires can get detriment, according to food preparation consistency. Various other industrial appliances like ice makers are yet another kind that professionals highly recommend to buy new against pre-used. The notion behind this is that they have too many tiny components that can go on malfunctioning repeatedly occurring you substantial losses. Contamination is another catastrophe with pre-owned equipment, and they are capable enough to downpour the rate of your preferred kitchen. Cost of commercial kitchen equipment is an extremely important cost decision of any kind of restaurant, eating establishment and company. There are lots of considerations to be remembered whilst deciding on the best well-suited industrial restaurant equipment.

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Most frequent questions and answers

Your cooling unit has an evaporator coil that helps manage the temperature inside of the walk-in cooler. Evaporators are installed with a thawing system which is designed to help the melting off any frost or ice that develops on the coils, and then the water from the melted frost or ice is drained out of the unit. If the water doesn’t appear to be draining and the ice is not being melted off the coils, it can cause the heat transfer surface areas to increase in temperature and put the equipment of the walk-in cooler at risk of failure.


Correct care requires to be taken whenever placing items inside of the cooler. If the cooler is overcrowded with things, or things remain in front of the evaporator fans, the flow of air will be decreased in addition to the performance of the refrigeration system.


A walk in cooler moves heat from the box to the space around the condenser. Common temperature ranges are from 35 degrees Fahrenheit to 41 degrees. Below 35 degrees a forced defrost cycle is required to avoid freeze ups.

A defrost heater ranking of a common medium sized commercial freezer evaporator coil producing 46,000 BTU/h of cooling is 10,950 watts. As discussed above, a typical defrost cycle lasts about 30 minutes and takes place 4 times a day leading to 2 hours of run time.

Some foods are more sensitive to cold temperatures than others, so the type of food you are storing in addition to the type of refrigeration unit you are utilizing will likewise impact the temperature you should set. For example, foods that require being kept below 35 F will require a forced defrost cycle. Here are some basic standards for temperature ranges based on the type of refrigeration unit you have:

Reach-In Freezers +5 F to -10 F.
Walk-In Freezers 0 F to -10 F.
Ice Cream Freezers -10 F to -20.

The most common cause for this condition is an issue with the defrost system. The defrost heater switches on several times throughout the day to melt away any frost that may have accumulated on the freezer evaporator coils.

There are several ways to by hand thaw a fridge. Depending upon the thickness of the ice layer you are dealing with, you may need to integrate several techniques.

Leave the door open and wait, looking in occasionally to clean up water as it gathers. This is the most safe technique, however it takes the longest time – anywhere from several hours to more than a day, depending upon climate and ice thickness.

Fill a bowl with boiling water, put it in the freezer compartment and close the door. After 30 minutes, eliminate the bowl and clean up gathered water. Repeat as required up until all the ice is melted.

Put a cloth into a heatproof bowl and moisten with boiling water. Pour over a little amount of rubbing alcohol, then lay the hot towel on an area of ice to loosen it up. After a couple of minutes, make use of a plastic scraper or spatula to eliminate any ice pieces.

Arrange a box fan to blow into the interior of the freezer. The increased air flow will speed the ice melt, so examine the progress every 45 minutes and clean up gathered water. If you are defrosting a tiny refrigerator, this technique will likely get the entire job carried out in about 35 minutes.

Set up a wet/dry vacuum for damp use. Alternate in between the blowing setting to help melt the ice and the vacuum setting to suck up the gathered water.

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