Equipment we work on in Nottingham
Commercial ice makers used in bars, restaurants, hotels and catering premises.
Water supply and scale
We check filters, inlet components and scale-related restrictions using the equipment manufacturer’s procedure.
Freeze and harvest cycles
Sensors, controls and refrigeration performance are checked to identify why ice production has stopped.
Hygiene and drainage
Cleaning and sanitising are separate steps; use approved products and follow manufacturer instructions. Do not serve ice of uncertain hygiene.
Pricing
Callouts start from £120+VAT. Parts, further labour and refrigerant work are quoted after diagnosis, before work goes ahead.