FAQ

You can use a credit card for Shop Pay Installments, but Capital One and Chase credit cards are not accepted. You can pay using a supported debit or credit card. Credit cards are only accepted for bi-weekly installment plans.

Majority of the products & brands we carry offer a limited time warranty. Each product describes the warranty and what's covered on each product page!

Depending on the item you are getting, it's important to know your dimensions! Have an idea of where your product will be going as well as the dimensions of the space you plan on placing your product. Before purchasing anything on our site, make sure the dimensions of your placement and the product fit your needs.

Buying new equipment ensures reliability, warranty coverage, and the latest energy-efficient technology, but it comes at a higher cost. Used equipment can save you thousands upfront, but you must inspect it carefully for wear, hidden damage, and maintenance issues. If buying used, prioritize stainless steel construction, check for working components, and request service records. High-wear items like refrigeration units and fryers are best bought new, while durable items like prep tables, shelving, and mixers can be safe second-hand buys. Consider refurbished models from reputable dealers as a middle ground.

If your equipment frequently breaks down, requires expensive repairs, or causes food quality issues, it may be time for a replacement. Signs include uneven cooking, excessive energy use, loud noises, leaks, and temperature inconsistencies. When repair costs exceed 50% of the price of a new unit, replacement is usually the better option. If the unit is no longer energy-efficient, upgrading can lower utility costs in the long run. Outdated models that don’t meet health and safety codes should also be replaced to avoid compliance issues.

Regular maintenance and cleaning are key to maximizing equipment lifespan. Daily wipe-downs, removing grease buildup, and checking for wear can prevent costly breakdowns. Schedule professional servicing at least twice a year for refrigeration, ovens, and cooking equipment. Avoid overloading appliances, as it strains motors and reduces efficiency. Train staff to use equipment properly—misuse leads to damage. Keep moving parts lubricated, clean condenser coils regularly, and replace worn-out gaskets or seals before they cause major issues.

Proper maintenance ensures consistent coffee quality and extends your machine’s lifespan. Daily cleaning includes emptying the grounds container, wiping down surfaces, and rinsing the group heads. Backflushing the machine with a cleaning solution weekly prevents buildup inside the brewing system. Descaling (removing mineral deposits) should be done every 3-6 months, especially in hard water areas. Check gaskets, steam wands, and water filters regularly for wear and tear. Using filtered water helps prevent limescale and ensures better-tasting coffee. Browse our espresso machine catalog by clicking here!

A well-equipped kitchen depends on your menu, but some essential pieces include a commercial range, griddle, deep fryer, refrigeration unit, prep tables, and dishwashing station. A ventilation hood is necessary for safety and air quality. Mixers, slicers, and food processors are critical for prep-heavy operations. For high-volume businesses, walk-in refrigerators, steamers, and combi ovens help maximize efficiency. Invest in durable, energy-efficient models to cut long-term costs.

Consider storage needs, space, and energy efficiency. Reach-in refrigerators are ideal for easy access, while walk-ins are best for bulk storage. If space is limited, an undercounter fridge may be better. Look for stainless steel interiors, self-closing doors, and digital temperature controls for durability and accuracy. Energy Star-rated models save on electricity costs.

Look for Energy Star-rated appliances, which use less water, gas, and electricity. Induction cooktops, high-efficiency fryers, and combi ovens significantly reduce energy consumption. LED lighting, programmable thermostats, and low-flow pre-rinse spray valves also help cut costs. Regular maintenance ensures your equipment runs at peak efficiency.

Ice buildup happens when warm air enters the freezer, causing condensation. Always keep the door closed properly, check for damaged gaskets, and ensure proper airflow by not overloading shelves. Regularly defrost and clean the interior, and inspect the evaporator coils and drain lines for blockages.

Your range size depends on menu complexity, kitchen space, and volume of service. A 24-inch range is ideal for small cafes or food trucks, while 36-48 inches suits most medium-sized restaurants. High-volume operations may need a 60-inch range with multiple burners, griddles, or charbroilers. Consider modular options that let you mix and match griddle tops, open burners, and ovens. Ensure your range size matches your kitchen hood capacity and ventilation requirements for safety and efficiency.

Gas ranges heat up quickly and provide better temperature control, making them preferred for sautéing and high-heat cooking. Electric ranges offer even heating, are easier to clean, and work better where gas lines aren’t available. Induction ranges, a high-tech electric option, provide the fastest cooking times but require compatible cookware. The choice depends on your kitchen setup, budget, and cooking needs.

The best oven depends on your menu and cooking volume. Convection ovens circulate hot air for even cooking, making them ideal for baking and roasting. Deck ovens provide high heat retention, perfect for pizzas and artisan bread. Combi ovens offer versatility by combining steam and convection cooking, while rotisserie ovens are great for roasting meats evenly. Consider space, energy efficiency, and speed requirements before purchasing. Gas ovens heat up quickly and work well for high-volume operations, while electric ovens offer precise temperature control.

Consider kitchen size, dishwashing volume, and available water supply. High-temp dishwashers sanitize with hot water, while low-temp models use chemicals. Conveyor dishwashers handle high-volume washing, while undercounter models fit small kitchens. Look for quick cycle times, energy efficiency, and durable stainless steel interiors for long-term savings.

A Type I hood is required for grease-heavy equipment (grills, fryers), while a Type II hood is for steam-heavy appliances (steamers, dishwashers). Ensure compliance with fire codes and look for built-in grease traps, fire suppression systems, and high-efficiency exhaust fans. Good ventilation hoods keeps your kitchen safe and comfortable.

A blast chiller rapidly cools food from cooking temperatures to safe storage temperatures, preserving freshness and preventing bacterial growth. It’s essential for high-volume kitchens, bakeries, and catering businesses that prep food in advance. Blast chillers extend shelf life, reduce food waste, and help meet food safety regulations. While they come with a high upfront cost, they save money by reducing spoilage and improving prep efficiency. If you frequently store prepared food or need to cool large batches quickly, a blast chiller is a smart investment.

A mobile food cart is great for flexibility, catering, or pop-up events, allowing you to take your business on the go. However, they have limited storage, cooking space, and utility access, which can be a challenge for high-volume prep. A stationary prep station provides more storage, stability, and access to power/water, making it better for high-production kitchens. If your kitchen layout requires frequent reconfiguration, a mobile station may offer convenience. Consider your menu, space, and service model before deciding.

An ergonomic kitchen reduces strain, improves efficiency, and minimizes workplace injuries. Arrange workstations in a logical flow, with prep areas close to cooking stations and storage within easy reach. Use adjustable-height tables and anti-fatigue mats to reduce strain on workers’ backs and legs. Install proper lighting to prevent eye strain and ensure knives and tools are within arm’s reach to reduce repetitive bending or stretching. Train staff on safe lifting techniques and ensure clear non-slip flooring to prevent accidents.

With inflation and supply chain disruptions, food costs are a major challenge. Start by analyzing your menu and identifying low-margin items that can be modified or removed. Building relationships with multiple suppliers can help you negotiate better pricing and find alternatives when costs rise. Reducing waste through portion control, proper inventory management, and creative ingredient repurposing can also improve margins. Lastly, consider raising prices strategically on high-margin items rather than across the board.

Food waste cuts into profits and sustainability efforts. Implement a strict inventory management system to track what’s being used and wasted. Train staff on portion control and proper storage techniques to extend ingredient shelf life. Repurpose ingredients creatively—vegetable scraps for stock, stale bread for croutons, or overripe fruit for cocktails. Consider donating excess food to shelters or composting waste to minimize environmental impact.

Negative reviews can impact your reputation, but handling them well can turn a critic into a loyal customer. Always respond professionally and thank the reviewer for their feedback. Address their concerns, offer a resolution (such as a discount or a follow-up visit), and invite them to speak with management privately. Never argue online—this can damage your brand more than the bad review itself. Encouraging happy customers to leave positive reviews can help balance your online reputation.

Train staff to upsell by suggesting pairings or premium upgrades. Highlight high-margin items on the menu with strategic placement and enticing descriptions. Offer meal add-ons like extra toppings, premium liquor substitutions, or family-style portions. Running limited-time specials can also encourage higher spending per customer.

When your package arrives, please thoroughly inspect the box your item(s) comes in. If there seems to be any damages to the box, immediately take pictures of the exterior BEFORE opening the box.
If there are no damages to your product(s), sign off with the carrier and enjoy! If there are damages to your product(s), immediately take pictures of the damges on the product(s). Then send your photos of the damage, box, SKU, & a brief description of the damage to info@chillycellar.com within 48 HOURS of arrival or the freight damage claim will not be valid!

Under the ideal conditions, equipment typically last about 10-12 years!

Per the FDA Food Code, you are to clean kitchen equipment at least once every 24 hours.

Legal obligation requires once every six months.

The optimal temperature for storing any wine is about 55℉. For light dry wines/sparkling wines, it's best to keep it between 40°F - 50 °F. Full-bodied white wines/light fruity red wines, it's best to keep it between 50 °F - 60°F. Full bodied red wines/port wine, it's best to keep it at 60 °F - 65°F. A consistent temperature is key!

It's best to keep your humidity at about 60% - 80%, preferably 70%. Anything below 55% you risk drying out the cork and damaging the seal. Anything above 80% puts your wine at risk of mold growth!

The preferred type of light is darkness! Too much exposure to light can modify the flavor and aroma of your wine. If your wine cooler does have a UV light, it's recommended to turn it on to grab your wine or to show off to guests!

Returns, Refunds, and Damages Disclaimer
At Chilly Cellar, we partner with a variety of brands to bring you high-quality products. Please note that the policies for returns, refunds, damages, & promotions may vary by brand. We recommend reviewing the specific policy for each brand prior to making a purchase.
For items purchased through Chilly Cellar, please refer to the following guidelines:

• Merchandise must be in original unopened packaging (digital photographs may be requested to ensure packaging has not been opened. Opened packages will not be accepted).
• Merchandise must be undamaged and in new condition upon return to the warehouse.
• No item may be returned after 30 days of the original ship date from our facilities.
• Please contact our Customer Service Department immediately at info@chillycellar.com to initiate a return. 
• All returns must include the copy of the original invoice, the original documents your product came with, and photos. (if applicable)
• Items that are returned damaged or without proper packaging materials are subject up to a 25% restock fee.
• You can cancel at any time as long as the item has not left the warehouse. Once your item(s) leave the warehouse and you decide to return, you will be subject to the return shipping cost and any fees.
• Custom or made to order products cannot be canceled or refunded as these products are put into production specifically for your order. Once you place your order they start building your unit. Your warranty will guarantee you a fully functional and operational product. If it is not clear whether your order is custom or made to order, please email us at info@chillycellar.com  or call us at (302) 318-1144

Customers have 48 hours to inspect and report damages. Exceptions may apply
In the event of freight damage, please follow these guidelines to ensure a smooth resolution:

• Always inspect shipments prior to signing for them. Signing for a shipment without any exceptions relieves the shipping company, the
  manufacturer, and Chilly Cellar from any responsibility for damage during transportation. Please inspect contents for any visible or concealed damage before signing and accepting shipment.
• If there is obvious damage, refuse the shipment. If this is a multi-unit order, please accept the rest of your shipment but refuse the damaged piece(s). You must note in detail the damage on all copies of the
  carrier’s delivery receipt. Please have the freight driver sign all copies to acknowledge your damage notation.
• If you have signed for a shipment and later identify freight damage that was not initially visible, you have 5 business days after delivery to notify us. Please hold all damaged goods and their packaging for inspection. You must take detailed photographs of the damage. Please do so immediately and record the date the photograph was taken. Please do not move the unit.
• We cannot accept any damage claims reported after the unit has been moved from its original ship-to address.
• Please contact our Customer Service Department immediately at info@chillycellar.com to report the damage(s) so we can notify the carrier or supplier (if appropriate).

As soon as you place your order, you will receive an order confirmation e-mail. This means that we have received your order in our system and pre-authorized your credit card for the purchase. If your item(s) are available for immediate shipment (within 5 business days), we will process the charges and submit the order for shipment & it will ship within five business days from the date of your order. We will send you tracking information within 24 hours of your order leaving the warehouse to the e-mail address you provided when checking out. For more information on shipping, visit our shipping policy

You can view our shipping policies by clicking here

Our shipping partners are UPS, FedEx, & Freight Club.