Home > San Diego Restaurant and Commercial Walk in Cooler Repair
We specialize in fixing all brands and models restaurant and commercial walk in coolers. If your restaurant or commercial walk in cooler doesn't cool efficiently, fan doesn’t work or you have any other problematic issues with it, simply call our toll free number and we will take care of everything. We are available 24/7 at:
We repair all restaurant and commercial walk in cooler brands such as:
|Wolf gas range
and many more view all brands
Our service area includes all of San Diego and the surrounding cities that are listed below:
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Attention: the information below, which will help you to become more familiar with your restaurant or commercial walk in cooler. This information will also help you to use your restaurant and commercial walk in cooler in the most efficient and effective way, which will save you money from utility bills and future restaurant or commercial walk in cooler repairs. However, we do not suggest that you get involved with any restaurant or commercial walk in cooler repairs that you are not familiar with, especially because most restaurant or commercial walk in cooler require professional training and knowledge with gas and electricity. To receive professional help call us 24/7 at:
Walk-In Coolers and Freezers Overview
Walk-in coolers and freezers are designed for long-term storage, while reach-in coolers and freezers are intended for short-term storage or frequently used products. Because of their size, walk-ins take longer to recover to their proper temperature level than reach-ins when the door is opened. Hence, the less a walk-in is entered, the better. The products stay at their intended temperature and less energy is expended. Plastic strips or air curtains can be used to reduce the cold air escaping when the walk-in door is opened. There are three different methods of construction for walk-in coolers and freezers. The first type is a walk-in that is actually built as part of the building, similar to a room. This method is normally reserved for extremely large walk-ins that are found in a large food distribution warehouse, a central commissary, or a large institutional kitchen. The second type, used for small walk-ins, is completely built in the factory as an integral unit. It is transported from the factory on a flat bed truck to the foodservice operation. Normally this type is used as an outdoor unit as opposed to a unit in the kitchen, as it is too large to fit through a standard door frame.
The third type, which is the most popular and is used for small- and medium-sized walk-ins, is a modularly constructed unit. For most manufacturers, the wall modules are 8-feet high, 4-inches thick, and are 1-3 feet in width. These modules are hooked together on site. The floor and ceiling of the walk-in are assembled in a similar manner. The door module contains the interior light, light switch, and the thermometer, thus all of the electrical components are located on this section. Consequently, any size walk-in can be constructed without having to worry about getting it through a door or ripping out an exterior wall to get the walk-in into the kitchen.
• Door—can be left opening, right opening, or sliding. All walk-in doors must be fitted with an inside release on the door latch to prevent a person from being trapped inside. This release must function whether or not the door is padlocked.
• Door gasket—a rubber strip that goes around the door to ensure a tight fit when the door is closed.
• Door heating strips—a wire that goes around the perimeter interior of the door to slightly heat the door edge, thus preventing excessive condensation from forming. This strip is particularly important in freezers since the condensation could freeze the door shut. In many walk-ins, the strip is located in the door gasket.
• Door panel—on most small- to medium-sized walk-ins, several additional components are located on the door panel, including:
• The interior light switch.
• Interior light enclosed in a vapor-proof glass.
• Pressure relief vent, needed to avoid a vacuum from being created by different temperatures and air pressures when the door is closed.
• Defrost time clock—Controls the frequency of the defrost cycles. While factory set, it may need to be adjusted depending on the temperature and humidity of the room in which the walk-in is located. The amount of time that the walk-in door is open and the type of product being stored also affects the number of defrosts cycles.
After reading the text and the problem cannot be resolved, we strongly suggest that you call us for an dishwasher repair appointment at.