Kansas City metro · Missouri & Kansas
Call and you hear one short message, then you're put through to an independent commercial refrigeration company that works in the Kansas City area. They tell you whether a technician can come out and when.
RefrigerationNow is a call connection service for food businesses, not a repair company. We don't charge you anything. Commercial equipment only.
What to call about
Call about equipment in a restaurant, bar, grocery or convenience store, school kitchen or other food business. For a refrigerator at home, call a home appliance repair company instead.
Not holding temperature, iced-up coils, a door that will not seal, a fan that has stopped.
Tell thembox size and the temperature now
Temperature climbing, frost building up, a defrost that never finishes.
Tell themwhen it was last at temperature
Line and back-of-house units that will not hold temperature.
Tell thembrand and model from the data plate
Sandwich, pizza and salad units warming up on the line.
Tell thembrand and model
Not making ice, slow to harvest, leaking. Read the brand and model out when you call: Hoshizaki, Manitowoc, Scotsman or whatever is on the machine.
Tell thembrand, model and what the display shows
Bar coolers, beer caves, grab-and-go and grocery display cases.
Tell themthe case type and what product is at risk
One call puts you through to a company that does this work. From there, you deal with them directly.
Call (816) 710-4964, the number on this page. You hear one short message saying you're being connected. Commercial equipment only.
Your call goes to an independent commercial refrigeration company that works in your area. Tell them what’s down and where you are.
Ask their trip fee and rates before anyone comes out. Price, timing and terms are theirs, and you pay them directly.
If the company does not pick up, a recorded message tells you so. Call another company straight away rather than waiting on us.
While you wait
Six things to do while the walk-in is down, drawn from the Conference for Food Protection's Emergency Action Plan for Retail Food Establishments, whose power-outage guidance covers cold food when refrigeration stops, and from walk-in maker Polar King's troubleshooting guide. One page, so whoever is on shift knows what to do until the technician gets there.
Your health inspector has the final word on what you keep.
WALK-IN DOWN
Keep this door shut
Temperature log
| Time | Food temp (°F) | Unit display (°F) | Initials |
|---|---|---|---|
| Time, row 1 | Food temp (°F), row 1 | Unit display (°F), row 1 | Initials, row 1 |
| Time, row 2 | Food temp (°F), row 2 | Unit display (°F), row 2 | Initials, row 2 |
| Time, row 3 | Food temp (°F), row 3 | Unit display (°F), row 3 | Initials, row 3 |
| Time, row 4 | Food temp (°F), row 4 | Unit display (°F), row 4 | Initials, row 4 |
| Time, row 5 | Food temp (°F), row 5 | Unit display (°F), row 5 | Initials, row 5 |
Service area
Whether a technician can reach your address, and how soon, is up to the company that answers. Calls from farther out still connect, but the company may not travel that far.
Questions
Anything not answered here, ask the company that answers your call.
No. RefrigerationNow is a website and a phone line that connects businesses to an independent commercial refrigeration company working in the Kansas City area. We do not employ technicians, we do not send anyone out, and we do not do repairs.
An independent commercial refrigeration company that works in the Kansas City area. You hear a short message first saying you are being connected. Ask for the company's name and its rates before you book.
We do not publish repair prices: they depend on the equipment, the fault and the company. Before a technician comes out, ask for the trip or diagnostic fee, the hourly rate, the after-hours rate, and whether parts are extra.
We do not check. Federal rules under Section 608 of the Clean Air Act require technicians who maintain, service or repair equipment that could release refrigerant to be EPA certified, so ask the company whether the technician coming out holds EPA Section 608 certification.
The Conference for Food Protection's emergency plan treats 41°F or below as the safe line for cold food. For food that reached no higher than 60°F, its chart allows 4 hours from when cooling stopped before the food must be cooked or discarded if it is still above 41°F; food that stayed cooler gets longer. The chart applies only if your business wrote an emergency plan in advance. Your inspector decides: in Kansas City, Missouri, that is the city Health Department's food safety program; on the Kansas side, the Kansas Department of Agriculture's Food Safety and Lodging program; elsewhere on the Missouri side, ask your city or county health department.
The same plan says frozen food that has gone soft but is still solid in the middle, and has not gone above 41°F on the outside, can be refrozen or cooked. Keep the freezer door shut and log temperatures as you would for a cooler.
No. This page is for commercial equipment only. For a refrigerator or ice maker at home, call a home appliance repair company.
RefrigerationNow charges you nothing. Your phone plan's normal rates apply, and the repair company charges for its own work on its own terms.
The type of equipment, the brand and model (usually on a data plate inside the door or on the back), the temperature it reads now, what it is doing or not doing, and your address and access hours.
Because we do not have any. RefrigerationNow is new and does not do repairs, so there is nothing honest to rate yet. Judge the company that answers on its own record.
Call and you will be connected to an independent commercial refrigeration company in the Kansas City area.