Hotel and resort refrigeration

Hotel refrigeration is a portfolio problem rather than a single-unit one. A main production kitchen, banquet and pantry refrigeration, outlet restaurants with their own equipment, and guest-floor ice machines that guests notice the moment they fail.

Guest-floor ice deserves particular attention in this valley. Those machines run unfiltered more often than not, in hard water, and they are the most visible piece of equipment in the building to a guest. A scaled machine producing cloudy, soft ice becomes a review problem as well as a maintenance one.

Resort properties in Park City run a compressed high season where equipment goes from idle to flat out. Pre-season commissioning prevents most of what would otherwise become an emergency at the worst possible moment: coil cleaning, gasket replacement and charge verification before the first peak week.

What we hear most from hotels & resorts

• Multiple kitchens and outlets under one facilities team
• Guest-floor ice machine scale and appearance
• Banquet refrigeration capacity around event schedules
• Pre-season commissioning for seasonal resort properties
• 24-hour response with no acceptable downtime window