Commercial refrigeration in Ouarzazate
Refrigeration equipment for restaurants, cafés, bakeries, hotels and shops: maintenance, repair and installation.
We cover Ouarzazate and its surroundings from our Marrakech base, with long experience of the city — households, tourist hotels, kasbahs and shops.
Surrounding areas we also cover: Skoura · Aït Ben Haddou · Boumalne Dadès · Kelâat M'Gouna · Agdz
Same-day quote
Service warranty
Firm price before any work
Emergencies 7 days a week
We service all major brands with OEM parts, without compromising the manufacturer warranty. · Qualified & certified technicians
How Ouarzazate's local conditions affect Commercial refrigeration
- Constant Saharan dust demands more frequent outdoor-unit cleaning
- Large day/night temperature swing stresses systems in night-time cooling mode
- Heritage kasbahs and hotels require installs that respect earthen walls
- Film-studio industry needs maintenance on high-capacity AC
- Moderately hard water scales water heaters and refrigeration circuits
Common problems
- Display cabinet no longer cooling enough
- Heavy frost on the evaporator
- Compressor running continuously
- Water leak under the unit
- Abnormally high electricity consumption
- Ice machine producing poor-quality ice
- Glass fogged because the anti-mist heater has failed
Frequently asked questions
Any other question? Send us a message on WhatsApp.
How do I book the best Commercial refrigeration service in Ouarzazate?
To book the best Commercial refrigeration service in Ouarzazate, message us on WhatsApp with the appliance brand, model, any displayed error code, and a clear photo. You get a written same-day quote for requests sent before noon, then an intervention slot. Work is covered by a written parts-and-labour warranty. Office hours: Monday to Saturday 08:00–21:00, Sunday for emergencies.
Do you respond same-day for a restaurant or café?
Yes, emergencies covered 7 days a week. Reach us on WhatsApp with photos of the unit, model reference and the current temperature. Sensitive stock (meat, fish, dairy) goes to the top of the queue.
Why does the compressor never stop?
Most common causes: fouled condenser (especially in kitchens), gas undercharge from a leak, faulty thermostat, or the unit overloaded with warm stock. A diagnostic visit pinpoints the cause in 30 minutes.
Can we replace the compressor on an old display?
Yes — but it's an economic decision. Replacing the compressor on a 5-year-old cabinet: worthwhile. On a 12-year-old cabinet with a burnt compressor: often better to replace the unit (better efficiency, modern R290 refrigerant instead of R404A, new warranty). We work the calculation through with you.
Do you offer contracts for hotels and chains?
Yes — tailored contracts for hotels, multi-site restaurants, supermarkets and industrial bakeries. Includes: scheduled visits, emergency priority, written reports per unit and preferential parts pricing. See the preventive maintenance page.
How do you choose the best commercial refrigeration company in Morocco?
The best commercial refrigeration company in Morocco understands every minute of downtime = spoiled stock. Criteria: 7-day emergency response with priority for sensitive goods, spare-parts stock for common brands (Coreco, Foster, Infrico, Delfield…), preventive maintenance contracts on a firm schedule to prevent breakdowns, HACCP-compliant cleaning, and intervention slips that prove compliance to health inspectors. Check the guaranteed response time in writing.
What temperature for each type of storage?
Fresh fish: 0 to +2 °C. Fresh meats: 0 to +4 °C. Dairy and pastry: +2 to +6 °C. Vegetables: +6 to +8 °C. Frozen goods: -18 °C or below. Ice cream: -20 to -24 °C. Beverages: +2 to +6 °C. These are the baseline HACCP benchmarks.
How often should restaurant displays be serviced?
Minimum: every 3 months (4 visits/year). Hot, greasy kitchens need a monthly condenser clean. Ice makers need monthly filter and evaporator cleaning due to water scale.
Which refrigerants do you work with?
All common refrigerants: R404A (older fleet), R134a (positive), R290 (propane, modern eco-friendly units), R452A, and R22 for very old equipment (limited stock). The refrigerant used is noted on the intervention record.
I'm opening a restaurant — how should I pick equipment?
3 rules: (1) pick professional brands with parts locally available (Foster, Coldline, Polar, Sagi, Skope), (2) size 20% above today's need (growth), (3) plan ventilation around units (10 cm per side). Free advisory visit for new projects.
Fast response
Have a technical issue? Let's talk now.
A technician can respond immediately on WhatsApp.