Commercial refrigeration
Refrigeration equipment for restaurants, cafés, bakeries, hotels and shops: maintenance, repair and installation.
Commercial refrigeration is the backbone of any restaurant, café, bakery, butcher or hotel: a display cabinet down for two hours means thousands of MAD in spoiled stock, temporary closure or a HACCP breach. Our team specialises in this trade: refrigerated display cabinets, upright and chest professional cabinets, back-bar bottle coolers, refrigerated prep tables, ice makers, pastry displays and small storage units. We cover installation, preventive maintenance and emergency repair 7 days a week — because the stock doesn't wait.
Why it matters
Equipment and systems we service
We work on every format commonly installed in Morocco.
- Refrigerated display cabinets
Restaurant, pastry and deli display cabinets: positive refrigeration (0 to +8 °C) with controlled humidity to preserve product appearance. Condenser cleaning, glass door check and defrost are essential.
- Professional cold and freezer cabinets
Upright single or double-door cabinets, positive (+2 to +8 °C) or negative (-18 °C), brands like Foster, Polar, Sagi, Coldline — for storing meats, fish and frozen goods in the kitchen.
- Back-bar coolers and drink dispensers
Horizontal or under-counter cabinets for bars, cafés and hotels: chilling sodas, beer, water. Under-counter fitting requires proper condenser ventilation.
- Refrigerated prep tables
Pizza and salad prep tables with refrigerated GN (Gastronorm) inserts: positive refrigeration with a covered or glazed worktop. Essential for fast, hygienic prep.
- Ice makers
From cube ice makers for bars, to flake ice for fishmongers, to nugget ice for beverages. Filter and evaporator maintenance are essential to prevent scaling.
- Small cold rooms and walk-ins
Rooms built from insulated sandwich panels (polyurethane 60-100 mm), positive or negative, 2 to 20 m³. Ideal for restaurants and hotels. See the cold rooms page for the full detail.
Our intervention process
A simple, transparent flow — from first message to a fully working unit.
- 1Diagnosis and prioritisation
We assess criticality: if stock is at risk (meat, fish, dairy), we deploy priority. WhatsApp pre-diagnosis to prep parts, then precise on-site diagnosis.
- 2Save the stock first
Before repair, we help you move stock to a backup fridge (if available) or seal the cabinet tight to slow the temperature rise. Protecting the value of the goods comes first.
- 3Repair or replacement
Replacement of thermostat, evaporator fan, defrost heater, copper leak brazing, gas recharge (R404A, R290, R134a depending on the model) or compressor swap. All parts from authorised distributors.
- 4Cleaning and sanitising
Condenser wash (the top cause of failure in hot, greasy kitchens), evaporator clean, defrost drain unblock and HACCP-compliant interior sanitising.
- 5Testing and setpoint tuning
Run for 30-60 minutes, check the temperature pull-down, tune the thermostat and verify the automatic defrost cycle. Readings logged in the report.
- 6Report and warranty
Written intervention record: fault, repair, parts replaced, final temperatures and advice to avoid a repeat. 2-year warranty on our work.
Signs you need this service
If you notice any of these symptoms, get in touch fast — waiting typically makes the repair more expensive.
- Cabinet or display no longer holding setpoint
- Unusual ice build-up inside or on the evaporator
- Water under the cabinet or overflowing drain
- Compressor running non-stop
- Bad smells inside the display
- Glass constantly fogged with condensation
- Ice machine producing little or poor-quality ice
- Approaching a peak period (Ramadan, summer, holidays)
What our customers say
A few recent interventions.
Highly recommended! SENGO provided a smooth and professional service from start to finish. The technician was efficient, transparent, and clearly experienced with AC and refrigeration systems.
Frequently asked questions about this service
Any other question? Send us a message on WhatsApp.
Do you respond same-day for a restaurant or café?
What temperature for each type of storage?
Why does the compressor never stop?
How often should restaurant displays be serviced?
Can we replace the compressor on an old display?
Which refrigerants do you work with?
Do you offer contracts for hotels and chains?
I'm opening a restaurant — how should I pick equipment?
Have a technical issue? Let's talk now.
A technician can respond immediately on WhatsApp.