Freezer rooms, cool rooms and display fridges for restaurants, cafés, grocers, bakeries and bars. Built, monitored and serviced by the crew that answers at 2am.
−25 to 14°CThe cold chain
Every line of stock has a number it wants to be held at. We build and tune the room to that number, not to a dial setting.
Cellar and wine fridges held cool, never cold, with the humidity kept up so corks don't dry.
Everything below it is chilled. Above it, the four-hour clock starts on high-risk food.
Florists' cool rooms with gentle air, so stems stay firm and petals don't burn.
Milk, cream and cheese in glass-door display that recovers fast after every door opening.
The coldest chilled room in the building, sized so a delivery never pushes it over three.
Walk-in freezer rooms that hold minus 18 through a Saturday service with the door going all night.
Blast freezing and hardening rooms at minus 25, so the texture you made is the texture they eat.
−25 to 5°CCommercial services
Supply and install, repairs and service plans. The readout follows the room you are reading about.
Walk-in freezer rooms and blast freezers for kitchens, bakeries and ice creameries. Insulated panel rooms built to size, with heated door frames and pressure relief so the door never freezes to its seal.
Chilled rooms for meat, produce, dairy and flowers, held between 0 and 4. Panels, doors, strip curtains, shelving layouts and the refrigeration to match your deliveries, not just your floor plan.
Glass-door uprights, deli and bakery cases, open multidecks and bar fridges. Swapped overnight in stages so you keep trading, with the old units recovered and the refrigerant handled properly.
Controllers that text us and you before a room reaches five, temperature logs ready for your food safety audit, and quarterly service plans that clean coils and check seals before summer finds them.
05°CThe five-degree line
Food safety rules give high-risk chilled food four hours in total between 5 and 60°C. The clock starts the moment your room crosses five.
Get the room back under five and the stock can go back in. This is where a monitored alarm and a fast answer save you.
Cost: a call-out
It can be used straight away, but it can't go back into the fridge. On a Saturday night, that is a menu you have to sell before close.
Cost: the specials board
Everything above five for more than four hours in total goes in the bin. A full cool room is thousands of dollars of stock.
Cost: the room
The same stretch our home-page gauge hatches: everything between the cold services and the hot ones. We keep your stock on the left of it.
24°CLogged job
A Saturday-night breakdown turned into a rebuild the following week. Same crew, same log.
03°C19 to 3 in 2h 10m
Job 05Cool room rebuildTrattoria, Carlton
“Cool room died at 9pm on a Saturday. Luke had it holding 3 degrees by midnight. We didn’t bin a thing.”Marco R., Trattoria, Carlton
HI · 24/7Commercial breakdowns
Freezer alarm going off? Cool room above five? A person answers, day or night. A technician is on site inside two hours across metro Melbourne and inside three in Geelong.
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