Commercial Refrigeration Repair in Miami
The line refrigeration is what fails quietly. A prep table drifting to 46°F does not announce itself — it just sits there failing your next inspection.
What we replace most
- Condenser and evaporator cleaning
- Thermostats, sensors and controllers
- Evaporator and condenser fan motors
- Door gaskets, hinges and self-closers
- Compressors and start components
- Refrigerant leak repair and recharge
- Anti-sweat heaters and case lighting
- Drain lines and pan heaters
- Defrost controls and timers
Tell us the make, model and what it is doing when you call. That is what decides which parts go on the truck — and whether this is one visit or two.
Commercial Refrigeration Repair across South Florida
Reach-ins, sandwich and pizza prep tables, undercounters, display cases, back-bar and beverage coolers: this is the equipment that lives in the hottest, greasiest part of the building and gets opened three hundred times a service. It is also the equipment most likely to be quietly out of temperature when an inspector puts a probe in it.
The failures here are different from a walk-in. Prep tables suffer at the rail, where warm kitchen air pours over the pans all day. Display cases fight condensation. Undercounters get shoved into cabinetry with no clearance and slowly cook themselves. Bar coolers get their condensers choked with lint and cocktail-napkin dust that nobody has looked at since installation.
Equipment down right now? Describe the failure, not just the equipment — it decides what we bring.
Call (888) 822-7754Symptoms, and what usually sits behind them
These are patterns our technicians see in the field, not a diagnosis. The point of listing them is so you can describe the fault accurately on the phone — and so you can tell whether a quote you are holding matches the symptom you actually have.
| Symptom | What it usually means |
|---|---|
| Prep table warm at the rail, cold in the base | Airflow starved at the pan rail — usually an iced or dirty evaporator, a failed rail fan, or pans left uncovered under a hot line letting warm air dump straight in. |
| Reach-in holding 46°F no matter the setting | Dirty condenser, failing thermostat or sensor, refrigerant loss, or a door gasket that stopped sealing. Turning the dial colder just runs the compressor longer against the same problem. |
| Display case fogging or sweating | Anti-sweat heaters failed, door seals gone, or humidity load the case was never specified for — a real issue in an open-front Miami storefront. |
| Undercounter running constantly | Almost always clearance. Built into cabinetry with no air path, the condenser recirculates its own hot exhaust and never catches up. |
| Ice building inside the cabinet | Failed defrost, a door left ajar by a broken closer, or a gasket letting humid air in to freeze on the coil. |
| Bar cooler warm on one end | Blocked evaporator, failed fan, or product packed against the air path. Bar coolers are the most over-stuffed boxes in the building. |
| Compressor cycling on and off rapidly | Low charge, failing start relay, or a control that has lost calibration. Short-cycling shortens compressor life dramatically. |
The repair is rarely the expensive part
Line refrigeration rarely closes you, which is exactly why it costs so much. A prep table out of temperature is product discarded quietly across weeks, a health inspection finding you did not see coming, and a compressor grinding itself down while nobody notices. The cheapest version of this repair is the one booked before an inspector finds it.
We say this because the decision most kitchens get wrong is waiting — running a failing machine through one more weekend because the repair feels expensive, when the weekend costs more than the repair would have.
Brands we work on
We are independent, not tied to one manufacturer, so one call covers a kitchen running six different badges. If your equipment is still under manufacturer warranty we will tell you — even though it means we do not get the job.
Written quote before we start
You approve the number on site, in writing, before any work begins.
Ranges, so you can sanity-check any quote
Almost nobody in this market publishes numbers. These are published national industry ranges, shown so you have something to measure a quote against at six in the morning.
| Item | Published industry range |
|---|---|
| Diagnostic / trip fee | $85 – $175 |
| Standard labor | $75 – $150 per hour |
| After-hours surcharge | $100 – $300 |
| Common repairs | $150 – $600 |
| Major components | $400 – $1,200+ |
These are national industry ranges published by trade and cost-guide sources, shown so you can sanity-check any quote you receive. They are not Express Xpert prices — we quote your specific equipment on site, in writing, before any work begins.
See the commercial repair overview for how we handle inspection findings, maintenance scheduling and vendor paperwork.
Get a commercial technician dispatched
Tell us what is down and how fast you need it. Commercial requests go to a dispatcher, not a general queue — and we ask for your service hours so a technician is not arriving in the middle of your dinner rush.
- Technician on site within 2 hours when equipment is down
- Written quote before any work begins
- $5M general liability — COI and W-9 for vendor onboarding
- Net-30 terms available for registered businesses
Equipment down right now? Calling is faster — (888) 822-7754.
Commercial Refrigeration Repair — FAQ
My prep table keeps failing temperature checks at the rail. Is the unit bad?
Usually not. Rail failures are nearly always airflow, and the causes run in a predictable order: pans left uncovered under a hot line, product loaded above the fill line so the cold air cannot circulate, an evaporator iced or clogged with debris, then a failed rail fan. Only after those do we start looking at charge and controls. A technician who quotes you a compressor for a warm rail without checking the first four has not diagnosed anything.
How often should commercial refrigeration be serviced?
Industry guidance is twice a year as a baseline, quarterly for high-volume kitchens, grocery and healthcare food service, and more often for equipment past seven or eight years old. In South Florida we would push toward the quarterly end for anything with a condenser sitting in kitchen air, because grease and dust build far faster here than the national guidance assumes.
Do you work on the refrigerated side of bar and beverage equipment?
Yes — back-bar coolers, bottle coolers, keg boxes and beverage merchandisers. Draft line and gas system work is a separate trade and we will tell you when that is what you actually need.
Can you service equipment that is still under manufacturer warranty?
We can, but before we do we will tell you whether the manufacturer should be covering it. If your unit is in warranty and the fault is covered, calling the authorised network first is the right move — it costs you nothing and it costs us a job. We would rather be the company you trust for the next ten years.
We service the whole kitchen, not one machine
Walk-In Coolers & Freezers
Box down, doors, coils, compressors & controls
Commercial Ice Machines
Cubers, flakers, nugget & remote condenser units
Commercial Ovens & Ranges
Convection, combi, deck ovens & the cooking line
Pizza Ovens
Deck, conveyor & brick oven repair
Commercial Dishwashers
High-temp, low-temp & conveyor warewashing
Exhaust & Range Hoods
Fans, motors, dampers & makeup air — repair, not cleaning
Fryers, Griddles & Steamers
The rest of the hot line
Commercial Refrigeration Repair — Miami-Dade, Broward & Palm Beach
Call (888) 822-7754. Tell us the make, model and what it is doing — English or Spanish.