24-hour emergency refrigeration service

What to do in the first ten minutes

Before anyone arrives, these steps protect product and reduce what the repair ends up costing.

• Stop opening the door. Every opening dumps the remaining cold. A closed walk-in holds far longer than people expect.
• Move the highest-value product first into any working cooler, freezer or refrigerated truck you can reach. Proteins and dairy before produce.
• Start a temperature log. Note the time and reading now, and every 30 minutes after. If you carry equipment breakdown coverage, that log is your claim.
• Check the obvious. Breaker tripped, unit unplugged, door left ajar, thermostat bumped. A meaningful share of after-hours emergencies are one of those four.
• Do not keep resetting a tripping breaker. That is a real fire risk.

Response times

Same-day dispatch valley-wide, with a two-hour target on emergencies where product is at risk. Park City, Ogden and Utah County are longer runs, and we will give you the real window when you call.

If we cannot reach you fast enough to save the product, we will say so on the phone and tell you what to do instead.

Product loss thresholds

Utah's food code requires cold holding at 41°F or below. Temperature-controlled-for-safety food held above that for four hours or more should generally be discarded, whatever it looks or smells like. Frozen product that partially thawed and was refrozen is a quality loss even where it stays safe to serve.

Document what you discard. It matters for both your insurance claim and your next inspection.

Service area

We cover Salt Lake, Davis, Utah, Summit and Weber counties. Same-day dispatch valley-wide, 2-hour target on refrigeration emergencies.

• Salt Lake City
• West Valley City
• Sandy
• Draper
• West Jordan
• South Jordan
• Murray
• Midvale
• Millcreek
• Taylorsville
• Lehi
• American Fork
• Park City
• Ogden
• Provo