Cooling discipline Southern Metro // 34.02° S, 18.52° E

Restaurant Refrigeration

Restaurant kitchens are the hardest environment we work in: high ambient temperature, grease-laden air, constant door openings and no tolerance for downtime during service.

Equipment we maintain

Under-counter and prep fridges, upright freezers, walk-in rooms, blast chillers, bar and bottle coolers, ice machines and cold display units.

Kitchen-specific causes of failure

Grease-coated condensers, extraction pulling conditioned air, appliances jammed against walls with no clearance, and prep fridges left open through service. We address the cause, not just the symptom.

Working around service

Scheduled work outside trading hours, temperature logging support for food-safety compliance, and priority response for kitchens under maintenance agreement.

Technical parameters

Scheduling
Outside service hours by arrangement
Interval
Quarterly for kitchen equipment
Compliance
Temperature records and service certificates
Response
Priority for contract kitchens

Conversion path

Book restaurant refrigeration

Give us the make, model and symptom and we will confirm the likely cause, the callout fee and the next available slot in your suburb.

Written quotes before work starts, measured diagnostics on every callout, and guaranteed workmanship on parts we fit.

Consultation booking

Or call 069 268 0988 · info@reyds.co.za