A timely reminder for Bay Area restaurants, hotels, bars, cafeterias, and commercial kitchens before peak ice demand hits. Summer is when commercial ice machines are pushed to keep up. Restaurants,

Commercial kitchen refrigeration works in a tough environment. Heat from cooking equipment, grease in the air, blocked clearances, and poor airflow can all make reach-ins, prep tables, walk-ins, and ice

Every summer in San Francisco and the surrounding Bay Area, commercial businesses run into the same problem: critical cooling systems fail right when they’re needed most. For restaurants, grocery stores,

Ice machines tend to fail more frequently than most other commercial refrigeration equipment . They have more mechanical components, require more frequent cleaning, and are highly sensitive to water quality.

When a walk-in cooler stops cooling, every minute counts. Product spoilage starts fast. This guide covers the most common causes and what to check before you call a technician, and