Services

    Restaurant Refrigeration & Kitchen Equipment Repair

    The commercial-only partner Northern Colorado restaurants, cafes, bars, and hotels call when refrigeration or kitchen equipment goes down mid-service. 24/7 dispatch, one vendor for the whole kitchen.

    For a restaurant, equipment downtime is lost revenue and, when refrigeration or the dish machine fails, a health-code problem that can close the doors. Accutemp Services is the commercial-only partner Northern Colorado foodservice operators rely on to keep the whole kitchen running: walk-in coolers and freezers, reach-ins, prep tables, ice machines, cook-line equipment, and the dishwasher. One vendor, 24/7/365 dispatch, and a 30-day labor warranty on every repair.

    Restaurants live and die by uptime. A walk-in that drifts warm overnight can spoil thousands of dollars of inventory before the morning crew notices; a failed dish machine mid-shift stops service cold; a reach-in or prep table losing temperature during a health inspection is a citation waiting to happen. Accutemp treats foodservice equipment failures as the operational emergencies they are, with 24/7/365 dispatch and technicians who understand that in a restaurant, every minute of downtime has a dollar figure attached to it.

    We are the single vendor for everything mechanical in a commercial kitchen. On the refrigeration side: walk-in coolers and freezers, reach-in refrigerators and freezers, refrigerated prep and sandwich tables, undercounter units, and ice machines. On the cooking side: ovens, ranges, fryers, griddles, steamers, and the exhaust hoods above them. Plus the commercial dishwasher, the espresso and coffee equipment out front, and the HVAC that keeps the dining room comfortable. Instead of juggling four vendors who each charge a trip fee and point fingers at the boundaries, a restaurant gets one Accutemp account that knows its whole kitchen.

    Health-code compliance runs through everything we do in foodservice. Refrigeration has to hold safe food-storage temperatures, dish machines have to hit sanitizing temperature or the correct chemical concentration, and inspectors want documentation. We verify temperatures and sanitation on every visit, provide service records that support health-department inspections and HACCP compliance, and help operators pass inspections rather than scramble after a failed one. For multi-location restaurant groups, that documentation becomes portfolio-level proof that equipment is maintained.

    The restaurants that never have the Friday-night emergency are the ones on a preventive-maintenance plan. Cleaning condenser coils, checking refrigerant charge, calibrating thermostats, descaling ice machines and dish machines, and inspecting door gaskets on a schedule catches the small problems before they become spoiled inventory and closed doors. We build PM programs around a kitchen's specific equipment lineup and service calendar, so the busiest nights are the ones the equipment is most ready for.

    What's Included

    • 24/7/365 emergency dispatch for restaurants, cafes, bars, hotels, and institutional kitchens
    • Walk-in cooler and freezer repair, plus reach-ins and undercounter units
    • Refrigerated prep table and sandwich unit service
    • Commercial ice machine repair, descaling, and maintenance
    • Commercial dishwasher and warewasher repair with sanitizing verification
    • Cook-line equipment repair: ovens, ranges, fryers, griddles, steamers
    • Exhaust hood, fan motor, and make-up air service
    • Espresso, coffee, and beverage equipment repair
    • Dining-room HVAC and rooftop unit service
    • Health-code temperature and sanitation documentation for inspections
    • One vendor and one invoice for the entire kitchen
    • Preventive maintenance plans built around your service calendar

    Our Process

    1

    Priority Restaurant Dispatch

    We know a broken walk-in or dish machine during service is an emergency, so foodservice calls get top-priority routing across our Northern Colorado area

    2

    Whole-Kitchen Diagnosis

    Because we service every system in the kitchen, we diagnose across refrigeration, cooking, warewashing, and HVAC instead of handing you off between vendors

    3

    First-Visit Repair

    Our trucks stock the most common foodservice parts so most repairs are completed on the first visit, before the next service period begins

    4

    Compliance Verification

    We verify safe food-storage temperatures and dish-machine sanitizing before we leave, and document it for your health-department records

    Frequently Asked Questions

    Yes. A failed walk-in, reach-in, ice machine, or dish machine during service is a true emergency for a restaurant, and our 24/7/365 dispatch treats it that way, with technicians typically on-site within 30 to 60 minutes across our Northern Colorado service area and no after-hours premium.

    Everything. We are your single vendor for walk-ins and reach-ins, prep tables, ice machines, dishwashers, cook-line equipment (ovens, fryers, griddles, steamers), exhaust hoods, espresso and coffee equipment, and the dining-room HVAC. One account, one point of contact, one invoice for the whole kitchen.

    We verify that refrigeration holds safe food-storage temperatures and that dish machines hit the required sanitizing temperature or chemical concentration, then document it. PM-contract clients receive a record of every service visit, temperature check, and repair, which is exactly what inspectors and insurers want to see.

    Service calls start at $145 per hour with a 1.5-hour minimum (so the floor for any visit is $217.50). Parts are billed separately at standard markup and backed by the manufacturer's parts warranty. We provide a transparent estimate before any work begins, and the 30-day labor warranty covers every repair.

    First, protect inventory by moving the most temperature-sensitive product to another unit if you can, then call us. A walk-in that runs but won't hold temperature usually points to low refrigerant or a leak, a dirty condenser, an iced-up evaporator, a failing compressor, or a door or gasket problem. We diagnose the actual cause fast, because on a walk-in, guessing gets expensive in spoiled product.

    Yes. Multi-location restaurant and foodservice operators are a core part of who we serve. A single Accutemp account covers every site with consistent dispatch, standardized documentation, and one point of contact, which is far simpler than managing separate local vendors at each location across the Front Range.

    Yes. The restaurants that avoid Friday-night breakdowns are the ones on a PM plan. Scheduled coil cleaning, refrigerant checks, ice-machine and dish-machine descaling, gasket inspection, and thermostat calibration catch small problems before they spoil inventory or shut down service. We build the plan around your specific equipment and busiest hours.

    All the major ones. On refrigeration: True, Traulsen, Continental, Beverage-Air, and the walk-in systems from Heatcraft, Bohn, and Russell. On cooking: Garland, Vulcan, Blodgett, Pitco, Frymaster, Rational, and Cleveland. On warewashing: Hobart, Jackson, CMA, and Champion. If it runs in a commercial kitchen, our technicians service it.

    Related Services

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