Why temperature matters in a commercial kitchen
Health codes require cold holding at 41 degrees Fahrenheit or below and frozen food at zero or below. A unit that reads a few degrees high at a lunch rush is a product-loss risk and an inspection risk, so we treat temperature calls as a priority and tell you on the first visit whether the unit can be held safely while a part is ordered.
Reach-ins, prep tables and walk-ins
Reach-ins and prep tables are self-contained, which usually means a quicker repair than a walk-in with a remote condensing unit. If your walk-in is the problem, see our walk-in cooler repair page. For ice machines, see ice machine repair.

