Restaurant HVAC
& Refrigeration.

Commercial kitchens generate heat loads that dwarf any other commercial environment of the same square footage. Deep fryers, ovens, open flames, and griddles push enormous amounts of heat into a space where staff have to work efficiently and safely. Type I and Type II hood systems are the front line · sized correctly, installed properly, and maintained to code.

The dining room is the other half of the problem. High occupancy, frequent door cycling, and the constant heat differential between kitchen and front-of-house demand a system that can handle both zones without starving one to comfort the other. We design and install systems that manage that balance.

Refrigeration is where downtime becomes revenue loss immediately. Walk-in cooler or freezer failure, reach-in malfunction, or ice machine failure during service · any of these triggers a 24/7 emergency response from our team. Hoshizaki and True authorized service means factory-trained technicians on the equipment you most likely already have.

Our restaurant & food-industry client list spans Northeast Ohio from full-service dining to heavy-production facilities · including Morton’s The Steakhouse, Athens Foods, and Jaworski Meats. Commercial food manufacturing and meat processing carry some of the most demanding refrigeration loads in the industry, and we service those accounts alongside restaurant operators.