Receiving and bulk storage
Estimate incoming volume and decide whether upright cabinets, freezers or a walk-in cold room is required.
FOOD-SERVICE EQUIPMENT PLANNING
A new food business needs enough chilled and frozen capacity without blocking preparation, cleaning or delivery routes. We help assess the main commercial refrigeration equipment before purchase.
Commercial equipment only — we do not repair household refrigerators.
Estimate incoming volume and decide whether upright cabinets, freezers or a walk-in cold room is required.
Use worktop refrigeration where ingredients need to stay close to the preparation surface.
Choose glass-door merchandisers or refrigerated cake displays according to product temperature and visibility needs.
Keep condenser airflow away from fryers, ovens and poorly ventilated corners where possible.
Usable capacity, shelf layout, door direction and temperature zones matter as much as cabinet width.
Confirm voltage and circuit capacity before delivery, especially when several refrigeration units start at the same time.
Leave access for condenser cleaning, drainage and future component service.
Before electrical, drainage and fixed counters are finalized, so the equipment and service clearances can be coordinated.
Yes. We can discuss where used equipment may be reasonable and where new equipment or warranty coverage is more important.
Send the floor plan or site measurements, menu, expected volume, required temperatures, voltage and installation photos.
Send the equipment type, current temperature, photos of the unit and nameplate, and your location on LINE. We will review the information and arrange an on-site inspection.
Commercial equipment only — we do not repair household refrigerators.