When commercial equipment goes down, every hour costs money. The honest thing to know up front: commercial refrigeration and ice-machine work isn’t what this site handles. That’s run by our sister brand, adrium, because it needs EPA-certified refrigerant handling and commercial gas training. Same company, same crew, different front door.
Here’s the quick read on what tends to fail, so you know what you’re dealing with before you call.
Ice makers are the most service-heavy piece in a Tri-Valley kitchen, mostly because of the hard water. The usual calls: no ice, off-tasting ice, or a flooded bin. Scale on the evaporator plate kills production. A tech descales the water circuit, tests the inlet valve and harvest thermostat, checks the bin sensor, and verifies refrigerant charge. That last part needs an EPA card.
Reach-in coolers and walk-ins that won’t hold temp usually come down to condenser coils packed with grease, a weak compressor, a refrigerant leak, or a dead evaporator fan motor. You can check the condenser coil for obvious buildup yourself. Past that, it takes gauges and probes.
Commercial ovens and ranges that won’t heat or ignite point to a bad igniter, a faulty gas valve, a failed element, or a control board. Gas valve work means shutting off supply, pressure testing, and verifying the safety interlock. Not a DIY job.
For any of that, call adrium. If it’s a home appliance that quit, that’s us, and you can schedule a visit.