Commercial cooler or refrigerator failure: first steps
Keep the doors closed, start logging product temperatures with a probe thermometer, and move the most sensitive product to working units. Then check power, the thermostat or controller, door seals and the condenser coil. Your food safety plan and local health department decide what product can be kept. Call 833-877-1717 to request an independent refrigeration provider.
RepairNowUSA editorial review · Last substantively reviewed October 13, 2026 · Review standards
Safety first
If you see smoke or flames, or sparking that does not stop, get out and call 911.
First 15 minutes: protect the product
- Keep doors closed except to move product.
- Check product temperature with a calibrated probe thermometer, not just the unit display. Write down the time and reading.
- Move the most temperature-sensitive items, such as dairy, meat, seafood and prepared foods, into working units or a cooler with ice.
- If you have spare capacity in a walk-in, consolidate there.
The FDA Food Code sets cold holding for time/temperature-controlled foods at 41°F (5°C) or below. Your local health department and your food safety plan decide what to do with product that warmed above that and for how long.
Quick checks
- Power: is the unit on? Check the plug, the breaker and any switch on the unit.
- Controller: was the setpoint changed, or is the unit stuck in defrost?
- Door: gaskets torn or not sealing, doors propped open, hinges sagging.
- Airflow: product packed against the evaporator fan or vents inside the cabinet.
- Condenser coil: on reach-ins and prep tables, a coil clogged with grease and dust is a very common cause. It is usually behind a front or bottom grille.
- Ice on the evaporator coil: a defrost problem or air leak.
- Kitchen heat: units next to fryers or ovens work harder and can fail in hot weather.
Signs that need a technician now
- The compressor will not run or keeps cycling on and off.
- Fans are not running.
- Oily residue on refrigerant lines, which can mean a leak.
- Electrical burning smells or a breaker that trips again.
- Temperature climbing steadily even with doors closed.
Document for food safety and insurance
- Keep your temperature log with times and readings.
- Photograph product, displays and the unit.
- Record what was moved, kept or discarded and why.
- Many business insurance policies offer spoilage coverage; check yours.
Ice machines
An ice machine that stops making ice, makes thin or cloudy ice, or leaks is usually not a food safety emergency, but slime, mold or an unusual smell is a sanitation issue. Turn it off and have it cleaned and serviced. See ice machine repair.
Getting a refrigeration technician
When you call 833-877-1717, give the unit type and brand, what the display shows, the current product temperature and how long it has been warm. RepairNowUSA looks for a participating independent commercial refrigeration provider; the provider confirms timing and price with you.
How RepairNowUSA can help
Call 833-877-1717 and describe what is happening and the property ZIP code. RepairNowUSA looks for a participating independent provider for that kind of work in your area and connects you if one is available. The provider confirms timing, scope and price with you and does the work. Availability and response times vary and are not guaranteed.
Call 833-877-1717Common questions
How long can food stay in a broken commercial refrigerator?
It depends on starting temperature, how full the unit is and how often doors open. Track product temperatures with a probe thermometer. The FDA Food Code sets cold holding at 41°F or below; your local health department and food safety plan decide what can be kept after a failure.
Why is my reach-in cooler not cooling?
Common causes are a dirty condenser coil, a failed fan motor, a bad door gasket, a stuck defrost, a thermostat or controller fault, or a refrigerant leak.
Should I keep opening the door to check the temperature?
No. Use a thermometer with an outside display or check quickly and close the door. Each opening lets cold air out.
Does insurance cover spoiled inventory?
Some business policies include equipment breakdown or spoilage coverage. Check your policy and keep a temperature log and photos.
Can I call any time?
Yes. You can call 833-877-1717 at any time, including nights, weekends and holidays. Whether an independent provider can come out right away depends on your ZIP code, the time and provider capacity, so availability is not guaranteed.
Authoritative references
These public sources give general safety context. They do not replace an on-site evaluation, and RepairNowUSA does not perform the work.