Cold beer, a working kitchen and no surprises on a Friday night.
Service, repairs and planned maintenance for Sydney hotels and pubs: cellars and keg rooms, glycol systems, kitchen coolrooms, back-bar fridges and ice machines, all on one plan.
- Serviced around trade, not during it
- 1300 line answered 24/7 for breakdowns
- Written report and photos after every job
When the cellar goes warm, the whole pub feels it
A pub breakdown rarely happens at 10am on a Tuesday.
Beer pours as foam
A keg room or glycol fault means fobbing taps and wasted kegs within the hour, and staff pouring more into the drip tray than the glass.
The kitchen loses its stores
Raw meat, poultry and dairy must stay at 5°C or below. Once a coolroom drifts, the clock is running on everything inside it.
Trade walks out the door
A warm bar or a closed kitchen on a busy night is lost revenue you never get back, plus the reviews that follow.
Front bar to back dock, one contractor
- Cellars, keg rooms and cellar cooling units
- Glycol beer systems and python cooling
- Kitchen coolrooms and freezer rooms
- Back-bar, bottle and display fridges
- Ice machines for the bar, bistro and functions
- Bottle shop coolrooms and walk-in displays
Pub groups get one asset register across every venue, so you can see age, condition and replacement timing for every unit in one place.
Three steps to fewer Friday-night call-outs
Most of our long-term clients started with one breakdown call. This is how they stopped having them.
Breakdown Risk Report
A full service of all the refrigeration on site, a condition and business-risk rating (1–10) for every unit, and a written asset register you keep. Start a Certainty Plan within 30 days and the $549 is credited against your first year.
Book a report →Certainty Plans
Planned maintenance at three levels (Essential, Premium and Platinum), priced for your site from the report. Scheduled servicing, priority response, no call-out fees on breakdowns and a written report every visit.
Frigbot monitoring
A text the moment a coolroom or freezer starts to warm, plus automatic temperature records for your food-safety file.
How Frigbot works →Straight answers from licensed technicians
A plain-English diagnosis
You are told what failed, why, and what it will cost before any major repair goes ahead.
Small fixes on the spot
Small repairs are done on the spot where possible, so many faults are fixed in one visit.
Refrigerant by the book
ARC-licensed. Leaks are found before recharging, and every charge is weighed in and recorded.
Records that stand up
Photos and a written report after every job, for your food-safety file, landlord or insurer.
Hotels and bars that keep calling us back
“Loads up a treat! We have begun sending ice care packages to the poor polar bears. Thanks guys!”
“Quick, efficient and the fridge hasn’t missed a beat!”
“Should have moved to you guys earlier. Not the cheapest but you fix stuff. Not fannying around with amateurs coz it ends up costing the same and more downtime.”
Common questions from hotels and pubs
Do you service glycol and beer systems?
Yes. We service and repair cellar cooling, keg rooms and glycol beer systems, as well as the kitchen and bar refrigeration around them.
Can you come before we open?
Yes. Planned maintenance is booked around your trading hours, including early starts before the doors open.
What happens if the cellar fails on a Saturday?
Call 1300 669 353. The line is answered 24/7, and genuine coolroom, freezer and beer-system breakdowns go straight to the on-call technician.
Do I have to sign a contract to use you?
No. You can call us for a one-off repair. Most venues move to a Certainty Plan after the Breakdown Risk Report shows them what is likely to fail.
Find out what is likely to fail before Friday night does
Book a Breakdown Risk Report for $549 + GST, or call now if something is down.
