KryoFridge is the go to freezer trailer team in Tempe, and our family has been in the rental business for more than thirty years. We deliver the unit, level it, set you up on a generator or on shore power, and dial in your temperature so the box is holding product the same day it lands, whether that is behind a Mill Avenue kitchen, on a Tempe Marketplace loading dock, at a brewery off 8th Street, or inside the vendor row at Tempe Beach Park. Call our dispatch line or request a freezer trailer quote and we will confirm dates for your site.
We run one of the largest freezer trailer fleets in the region and we own every unit on it, so when you call Tempe you are talking to the company that actually shows up with the box. Thirty plus years in the equipment rental business is why our dispatch team can read a job on one phone call and send the right size trailer the first time. Some of the most recognized names in American food service trust us with their cold storage, including McDonald's, Chick-fil-A and Dutch Bros Coffee, and our network has completed over 12,000 successful trailer deliveries. We handle freezer trailer rentals across Arizona and serve customers in all fifty states, and every unit is licensed, insured and NSF ready. Pick up the phone and we will tell you what is available for your dates.
Our trailers sit staged around Tempe, fueled, pre-cooled, and maintained in-house, parked and waiting for the call rather than being sourced after it. That is why an emergency call usually puts a unit on your lot and pulling temperature in about 45 minutes.
The voice on the phone belongs to the same outfit that owns the trailer and sends the driver. No reseller in the middle quietly marking up somebody else's equipment while your inventory creeps past 40°F on the shelf.
Every unit is ours to own, service, and deliver, and each one swings between deep-freeze and fresh-cold on a precise digital set-point. So we can size the answer to your Tempe job and turn it around the same day rather than putting you on next week's list.
National chains do not gamble on refrigeration. A drifting set-point during dinner rush can cost a brand a day of sales and a health-code headache, so the chains that scale fast vet a cold-storage partner the same careful way they vet a protein supplier. KryoFridge has held temperature for names like McDonald's, Chick-fil-A, and Dutch Bros, and earned the repeat call.



The stories behind that trust are the kind every restaurant owner recognizes. One Friday at 6:30 in the evening, a Chick-fil-A called in with a dead walk-in and a drive-through line already wrapped around the building. We prepped a trailer, dispatched it, and had it on their pad pulling temperature 34 minutes after the phone rang. The manager's first words when the driver pulled in were, "I cannot believe you are already here." That is the bar we hold ourselves to. Another year, an overnight outage shorted a cooler on the morning of a holiday rush, and our team staged three freezer trailers to hold every pie, every protein, and every prep tray so the kitchen served the rush without missing a ticket. The reason we hear some version of that line so often is the same every time: the equipment was already nearby, already cold, and owned by the people who answered the phone. That same standard travels to every Tempe job, from a one-cook taqueria to a distribution floor.
"Our walk in quit on a Saturday afternoon with a full prep list and a private party booked that night. I called KryoFridge expecting to be told Monday and got a delivery window instead. The trailer was in the alley behind us before dinner service, holding at the temperature I asked for. We did not cancel the party and we did not throw anything out."
Jessica H. · Restaurant owner, Mill Avenue District"We had a rack cutover scheduled for three weeks and I needed real capacity, not one box on the back lot. They brought multiple units, set them before the contractor started, and checked in on us partway through. Frozen and dairy never left spec and we never closed a door on customers. That is the whole job as far as I am concerned."
Nellie D. · Grocery store manager, Tempe Marketplace"Our cold room started losing ground in the middle of August with a lager batch conditioning and pallets of hops sitting there. KryoFridge had a trailer to us the same day and set it cold enough for the hops. I have rented equipment from a lot of companies in this valley and nobody moved that fast or explained the power side that clearly."
Maricela C. · Brewery operations lead, 8th StreetIn Tempe our signature unit is the enclosed cargo style reefer trailer with a side man door and a roof mounted condenser, and it backs up to a tight Mill Avenue alley as easily as it sits on the grass at Tempe Beach Park. You can size our freezer trailer lineup three different ways, so a single restaurant walk in and a full grocery rack cutover each get the box that fits the job instead of the box that happened to be on the yard.
Ask any of our drivers which trailer they would send to a job that cannot fail, and they will point at the 16' Utility. Sixteen feet of insulated box rides on a tandem axle and swings from deep-freeze to fresh-cold on one digital set-point, every interior surface NSF approved. The rear doors swallow pallets off a loading dock while the side utility door gives your staff a quick in and out without dumping the cold air.
Every one of these is ours, not a unit we sourced from somebody else after you called. That means it arrives fueled, already pulled down to temperature, and serviced by our own shop. Plug it into a dedicated 120V, 20-amp circuit or run it on a generator we bring, and it will hold its number through the hottest week of the year.
| Spec | What you get |
|---|---|
| Temperature range | Roughly -10°F deep-freeze up to about 50°F fresh-cold |
| Mode | Dual-purpose: freezer or refrigerator on one precise digital set-point |
| Power | A dedicated 120V, 20-amp circuit within about 100 feet, or a generator we supply |
| Food safety | NSF-approved for direct food contact, food-safe surfaces, proper drainage |
| Footprints | 6x8, 6x12, and 6x16, from a tight retail lot to distribution scale |
| Backing | Owned in-house, fully licensed and insured, with 24/7 emergency dispatch |
Each unit holds a precise digital set-point and runs on a dedicated 120V/20A circuit or a generator. The trailers are not wired for 208 to 240V building service, so we confirm your hookup before the truck rolls.
We deliver freezer and refrigerated trailers throughout Tempe and across the East Valley, from the Mill Avenue District and the Rio Salado corridor to Warner Ranch, The Lakes and the Priest Drive industrial yards, and out along Loop 101 and Loop 202 to Mesa, Chandler, Scottsdale and Phoenix. The same fleet backs our other Western markets, so Las Vegas freezer trailer rentals and St. George cold storage trailer rentals come out of the operation you are calling here, and we serve customers in all fifty states. Give us your address, your dates, and whether you have a dedicated 120 volt, 20 amp circuit within 100 feet of the drop.
Neighborhoods and towns we cover include Mill Avenue District, Downtown Tempe, Maple Ash, Mitchell Park, Escalante, Broadmor, Holdeman, Alameda, Clark Park, Victory Acres, Optimist Park, The Lakes, Warner Ranch, Rio Salado, Tempe Marketplace, Papago Park, Apache Boulevard, Baseline Road, Elliot Road, Priest Drive, Guadalupe, Mesa, Chandler, Scottsdale.
Each community around Tempe has its own venues, its own events, and its own cold storage headaches. We work all of them.
One call sizes the trailer, sets the delivery window, and locks your quote for Tempe. Call now, or send the quick quote request and we will call you.
Tempe packs a full commercial food economy into just over 40 square miles, feeding 180,000 residents plus a university campus that projected upwards of 55,500 students for fall 2025 and a corporate daytime workforce anchored by State Farm, JPMorgan Chase, Carvana and Amkor Technology. All of that depends on cold that has to hold through a July afternoon at 105 degrees. Three kinds of calls make up most of our work here, and each one has a planned version and a version that starts at six thirty on a Friday evening. Tell us which one you are having and we will get a trailer moving.

Panel replacement, floor work, rack cutovers and hood upgrades all take the box offline for two to six weeks. We drop a locked trailer on the back lot, set your temperature, and leave it there until the contractor is finished and the permanent box is signed off.

During the August 2025 monsoon storms as many as 54,000 SRP customers and up to 12,000 APS customers lost power at the peak, with the largest APS outages reported in Tempe. A trailer on its own generator keeps holding product while the block is dark.

The 2026 Cactus League ran February 20 through March 24 with 15 teams at 10 Maricopa County ballparks and about 1.8 million fans expected. Tempe Diablo Stadium is one of them, and concession volume over a six week run outgrows permanent commissary space fast.

Tempe Elementary operates 21 schools and Tempe Union serves 13,260 students, and ASU's Tempe campus projected upwards of 55,500 students for fall 2025. Summer is the renovation window for all of them, which is also when the afternoons sit above 100 degrees.

A new restaurant on Mill Avenue, a pad at Tempe Marketplace or a build out inside the Novus Innovation Corridor has to take frozen delivery before the permanent racks are commissioned. Two to four weeks of trailer time covers the ramp to opening day.

Holiday programs, promotional buys and vendor deals routinely exceed what a walk in will hold, and product pulled during a recall has to sit somewhere cold and locked until it clears. A trailer gives you the space without renting a second building.
What ties these together is the clock. Nobody budgets a freezer trailer into next quarter. They reach for one the hour a compressor quits, or the evening before a party when the stack of rented ice chests suddenly looks laughably undersized. Since our units sit staged around Tempe instead of a couple counties down the freeway, "can I get it today" is an ordinary ask here, not a stretch.
Add it up the way an owner in Tempe has to. One restaurant walk-in routinely sits on a small fortune in proteins, dairy, and prepped product. Scale that to a grocery rack or a warehouse freezer bay and the exposure balloons. Now knock the power or the compressor out on a triple-digit afternoon, and that whole inventory is in jeopardy inside a few hours. Then stack on the sales you lose while the line sits dark and the wages you burn paying staff to triage what can still be saved.
Hold a pre-staged trailer up against that risk and it reads like cheap insurance, a fixed, predictable expense parked in front of a loss with no ceiling. That is exactly why the businesses that got stung once tape our number by the phone. There is never a second scramble, because the next time they dial before the product has a chance to warm. Owning every trailer ourselves means we can scale the answer to fit. A single compact box suits a corner cafe. A clustered setup covers a warehouse floor. Either turns around the same day.
Tempe sits in the middle of the Phoenix metropolitan area with a hot desert climate, and the monthly averages tell the whole story. May averages a daily high of 95 degrees, June 103, July 105, August 103, September 100 and October is still at 89. Five straight months at 95 degrees or hotter, four of them at 100 or hotter. The overnight low in July and August averages 75 degrees, which means condensing units never get the cool night recovery that equipment in coastal or mountain markets counts on.
The extremes are where the risk lives. The National Weather Service Phoenix office lists an all time regional record high of 122 degrees on June 26, 1990, and an average of 21 days a year at or above 110 degrees on the 1991 to 2020 normals. In 2023 the area went 31 consecutive days at or above 110, which broke a 1974 record of 18 straight days. In 2024 it hit 110 on 70 separate days and ran 113 consecutive days at or above 100, from May 27 through September 16.
Refrigeration is sized for design day conditions, and a rooftop condenser fighting 105 degree air above a flat dark roof on Apache Boulevard is working at the edge of what it was built for. That is why compressor and condenser failures here cluster from June through September, and why we keep more units staged in the East Valley through those months. Monsoon season, which lasts from June 15 through September 30, adds blowing dust that packs a condenser coil and shows up as a failure two or three days later on the hottest afternoon of the week.
The walk in cooler is the heart of back of house. Proteins, produce, dairy, dressings, prepped mise en place, the whole line depends on one or two insulated boxes behind the kitchen. When a compressor quits or a condenser fan burns out, service stops, and Maricopa County Environmental Services requires every time and temperature control for safety item to be held at 41 degrees or below at all times using commercial equipment. In a Tempe August, with the afternoon at 103 degrees and the overnight low only falling to 75, that clock runs faster than most managers expect.
This is the call we take most often in the East Valley. A general manager on Mill Avenue in the middle of a dinner rush, watching the box climb. We keep trailers staged and our dispatch team works around the clock, so the answer is a delivery window measured in hours rather than days. Our most quoted save is a Chick-fil-A that called at six thirty on a Friday evening with the drive through wrapped around the building and the walk in dead. We prepped a trailer, rolled it, and had it on site within 34 minutes of the phone ringing.
Every KryoFridge trailer is dual purpose, so one unit covers you whether the failure was on the cooler side or the freezer side. Set points run from about minus 10 degrees up to 50 degrees, adjusted on a digital control at the box. Power is simple and we sort it out before we arrive: either we bring a generator, or you give us one dedicated 120 volt, 20 amp circuit within 100 feet of where the trailer will sit. There is no electrician, no panel work and no waiting on an inspection.
The same trailer carries you through the planned version of the job. Walk in panel replacement, floor work, a hood upgrade, or a full remodel in one of the older downtown buildings. Tempe is fully built out and landlocked between Phoenix, Mesa, Chandler and Scottsdale, so a remodel here is an infill project on an occupied block with no spare building next door to move product into. The locked trailer on the back lot is that second building for two to six weeks. Call us with your contractor's dates and we will hold a unit.
Tempe hosts more large outdoor events per square mile than anywhere else in Arizona, and almost all of them land in the same two mile stretch along the Salt River. Tempe Town Lake covers 220 surface acres and runs about two miles long. Tempe Beach Park, first built in 1931 and completely rebuilt in 1999 with the lake, gives event producers 25 acres of open ground with paths, ramadas and picnic areas. That is a lot of vendor row and exactly zero permanent cold storage.
The calendar is dense. Innings Festival took over Tempe Beach Park February 20 through 22, 2026, expanded to three days for the first time since 2018 with three stages and more than 28 artists, and Extra Innings followed the next weekend. The Tempe Festival of the Arts closes Mill Avenue twice a year, with the spring 2026 edition running March 13 through 15 in its 49th year, more than 350 juried artists and an estimated 250,000 people through the streets. Four Peaks Oktoberfest fills the same lawn the second weekend of October.
Maricopa County sets the bar for what has to be on site. Temporary food establishments must hold all time and temperature control for safety food at 41 degrees or below at all times through commercial equipment, and every booth needs overhead cover, three smooth cleanable walls, a cleanable floor and a hand wash station with at least five gallons of potable warm water from an approved source. One trailer staged behind the vendor row solves the cold holding side for the whole event instead of every vendor solving it separately in the back of a van.
We work the way producers work. The trailer arrives during load in, sits on its own generator so it does not compete for event power, and holds through the run. We know which gates at Tempe Beach Park take a full size unit and which approaches off Rio Salado Parkway pinch when the site is fenced. Book early for February and March, because spring training and festival season stack on top of each other, and tell us your load in window when you call.
Tempe is one of the founding centers of Arizona craft brewing. Four Peaks Brewing Company was founded in 1995, opened to the public on December 11, 1996, and still works out of the historic former Borden Company Creamery and Ice Factory on 8th Street, about half a mile east of the ASU campus, where the Kilt Lifter and 8th Street Pale Ale come from. Huss Brewing runs a Tempe taproom under Jeff and Leah Huss, and Pedal Haus Brewery pours from 730 South Mill Avenue with one of the largest beer gardens downtown.
Brewery cold storage is not restaurant cold storage. A lager program needs weeks of conditioning space at low temperature, and a cold room that goes down mid batch puts a full tank at risk rather than a shelf of product. Hops lose their character fast above freezing, so a dedicated freezer box protects an expensive inventory year round. Packaged kegs and cans have to be held cold for quality and staged cold for festival pours. Our trailers cover all of it on one adjustable unit, cooler duty or freezer duty, minus 10 degrees to 50 degrees on the digital control.
Caterers here work four separate calendars that never peak together. Arizona State University fills one with convocations, orientation, move in weekends, alumni events and athletics hospitality. Corporate campuses along Rio Salado Parkway supply another with all hands meetings and holiday programs. Stadium and arena hospitality is a third, covering a 53,599 seat Mountain America Stadium, a 14,198 seat Desert Financial Arena, Mullett Arena at 5,000 seats and Tempe Diablo Stadium at 9,558. Weddings and social events fill in the rest.
The structural problem for a caterer is the same every time. The cold capacity needed on event day is several times what the commissary holds, and a trailer parked at the venue for two or three days around the event fixes that without renting a second kitchen. We deliver, set the temperature, and leave you a locked cold room you can load at your own pace. Give our team the venue and the dates and we will scout the approach before we hook up.
"Cold" is not one number. Different product stays safe inside different temperature windows, which is the entire reason a precise digital set-point matters, and in the middle of a heat wave in Tempe, a load that slips out of its window is a load you write off. Use the chart below as the reference our customers lean on when they size a rental.
| Product | Target holding band | Trailer mode |
|---|---|---|
| Ice cream and frozen desserts | -10°F to 0°F | Deep freeze |
| Frozen proteins, seafood, prepared meals | 0°F or below | Freezer |
| Fresh meat and poultry (short hold) | 28°F to 32°F | Refrigerated |
| Dairy, deli, packaged produce | 34°F to 38°F | Refrigerated |
| Beverages, florals, catering trays | 38°F to 45°F | Refrigerated |
One figure outranks everything in that chart, and it is not listed there: 40°F. Food-safety guidance treats the band between 40°F and 140°F as the zone where bacteria thrive, and the clock on perishable product starts ticking the moment it crosses 40 on the way up. Roughly four cumulative hours above that line and most refrigerated inventory is no longer safe to serve. Picture that countdown running on a 100-degree afternoon in Tempe with the walk-in dark, and the urgency of a quick trailer drop stops being abstract.
Tell us the single coldest item you are holding when you call, and we dial the trailer to that. One unit carries a straight freezer load with no fuss. But when your list mixes deep-freeze desserts with fresh-cold produce for the same remodel or event, we will usually point you toward a split setup or a second box so neither side of the load has to settle for the wrong temperature.
Powering one of our trailers is refreshingly simple, and there are precisely two ways to do it. Either you have a dedicated 120-volt, 20-amp circuit reachable within roughly 100 feet of the parking spot, or we bring a generator. What the units will not accept is standard 208 to 240V building service, so a quick question about your outlet before dispatch heads off any surprise on delivery day.
On placement, all the unit really asks for is a fairly flat patch with enough room for the delivery truck to maneuver it in and set it straight, plus either a power source in reach or space for a generator. We lock down the exact drop point before dispatch, and our drivers know the Tempe layout cold, so the delivery is one clean trip instead of a guessing game on the property.
A Chick-fil-A called us at six thirty on a Friday evening with the walk in cooler dead and the drive through wrapped around the building. Our dispatch team prepped a trailer and rolled it immediately, and the unit was on site and pulling down within 34 minutes of that phone call. The kitchen moved product across and finished the rush without closing a single lane.
An overnight power outage shorted the fuse on a Denny's walk in cooler going into Mother's Day, one of the busiest days on their calendar. We put three freezer trailers on site and covered the pies, the meats and the full prep line. They served the whole weekend and never pulled an item off the menu.
A three day festival on the lawn needed cold holding for a full vendor row and had no building to borrow it from. We delivered during load in, set the trailer on its own generator so it did not touch event power, and held it through the run. Every booth pulled from one cold room instead of twelve coolers, and the county inspector cleared the row on the first walk.
We know which Tempe lots a trailer actually fits. Downtown Tempe has light rail track, overhead wire and platform islands on Mill Avenue and Apache Boulevard, which changes where a truck can turn around and where a trailer can legally sit. The Rio Salado corridor, Tempe Marketplace and the Priest Drive yards take anything. The Warner and Elliot business parks in south Tempe are wide and easy. Tempe Beach Park has firm open ground once you know the right gate. Thirty plus years in this business means we scout the approach before we hook up, not after we arrive.
On a bad day, booking should be the part that does not add stress. Four steps, an upfront number, and a single person who owns the whole thing.
Tell us whether it is freezer or fridge product, a ballpark volume, and your rough window. That is enough for us to call the right size.
We pair you with a unit, confirm whether you have a dedicated circuit or need a generator, and pin the exact drop point so the truck makes one trip.
We arrive on your schedule, about 45 minutes for a true emergency, set the trailer, energize it, and let it drive down to your number.
It holds the set-point for your entire term while our line stays live the whole way through. Wrap up, and we swing back for the pickup.
The number that governs all of this is 41 degrees. Maricopa County Environmental Services requires every time and temperature control for safety food item to be held at 41 degrees Fahrenheit or below at all times, using commercial equipment, and the rule applies to a trailer on your back lot the same as it applies to a permanent walk in. That single line is why a failed cooler becomes an emergency instead of an inconvenience, and it is the first thing we set when a unit lands. Our trailers hold set points from about minus 10 degrees up to 50 degrees on a digital control at the box, so cooler duty and freezer duty come out of the same unit.
For events, the county issues temporary food establishment permits tied to the single event they were written for, and mobile food establishments follow their own permit track. Booths need an overhead covering, three smooth and easily cleanable walls of canvas or mesh that keep food protected from contamination, insects and pests, and a cleanable floor that keeps dust and mud down. Every booth needs at least one hand wash station with a minimum of five gallons of potable warm water in an insulated container from an approved source. Cold holding is the piece a trailer covers for the whole vendor row at once.
On the worker safety side, Arizona has been tightening the rules for years and there is real structure to plan around. The Arizona Division of Occupational Safety and Health adopted a heat State Emphasis Program in 2023 that lets inspectors focus on heat related injury and illness prevention, including access to water, rest and shade. Governor Katie Hobbs signed Executive Order 2025-09 on May 22, 2025, directing ADOSH to stand up a Workplace Heat Safety Task Force, and the Industrial Commission of Arizona voted to approve the resulting guidelines on April 9. They ask employers to keep a heat illness prevention plan covering cool water, shade, rest, training and gradual acclimatization. Federal OSHA's heat injury and illness prevention rule is still in proposed rulemaking. Experienced contractors here plan around all of it, and cold storage that keeps both product and crews supplied through a 105 degree afternoon is part of that plan.
One caveat we always state plainly: we supply the food-safe, temperature-holding hardware itself, but we are not a temperature-logging or alarm-monitoring service. If your program requires continuous written records, line that vendor up on your own.
Our signature 16 foot Utility series leads the fleet. It is the trailer we send on most jobs, and crews like it for the side utility access door. We build three footprints in all, so a single kitchen holding overflow stock has a fit and so does a distribution floor in a disaster. Every unit is dual purpose by design: one adjustable system swings between freezer and refrigerator on a digital set point. Each trailer runs on a dedicated circuit or on a generator.
| Trailer | Best for | Temp range |
|---|---|---|
| 6x16 Utility ⭐ | Our signature series: distribution, large events, disaster response, side utility door | Heavy-duty reefer |
| 6x12 | Grocers, caterers, mid-size events | Deep-freeze capable |
| 6x8 | Tight lots, small kitchens, short overflow | -10°F to 50°F |
Each unit holds a precise digital set-point and runs on a dedicated 120V/20A circuit or a generator.
Think eight or so pallet spots, and the unit to grab when square footage is the whole problem. It slips into the pinched service yards and cramped back-of-house corners that a larger box cannot even swing into. One cafe or small-market walk-in goes down, and this is almost always enough cold to cover it, plus the simplest unit to set in a small space.
Call it fourteen pallet spots, deep-freeze rated, and far and away the size people ask for most. It lands right in the middle: roomy enough for a multi-day catering job or a restaurant that needs true walk-in-equivalent room while the kitchen is torn up. Roomy enough that nobody is playing Tetris with shelves, yet still small enough to set in most commercial back lots without a site survey.
Roughly twenty pallet spots paired with a heavy-duty reefer plant engineered to keep deep-freeze locked in even when the ambient air is merciless. Reach for it when a warehouse bay drops, when a large festival needs an anchor, or when a relief operation is carrying its own cold chain.
Not sure which size fits? Most customers land on the 16 foot Utility, and we will tell you honestly if a smaller footprint covers your job. Tell us roughly what you are storing and for how long, and we will spec it for you.
The questions that surface once the basics are settled. Tap any topic to open it.
The pop-up walk-in cooler. Cheap to rent and easy to set up, but it chills, it does not freeze, and it draws every watt it needs from your building while depending on a calm ambient temperature around it. The second your building loses power, your cooler loses it too.
The refrigerated box truck. Designed to haul product on the interstate, not to sit in a lot and babysit it. Parked, it idles fuel all day, broadcasts compressor noise across a storefront or an event lawn, and pins down a tractor plus a driver you probably do not need.
The freezer trailer we deliver. Built from the ground up to be dropped on a pad and to defend a temperature for as long as the job runs. It freezes deep, carries NSF approval, locks, stays quiet near guests, and lives on nothing more than one dedicated circuit or a generator.
Even a rented box has to satisfy the county environmental health office that licenses and inspects every food facility. Show an inspector a unit that cannot document its temperature or was not built for food contact, and they have the authority to halt service immediately.
That is a bar each of our trailers clears: NSF-approved throughout, food-safe interior surfaces, proper drainage, and a digital controller that puts the set-point in plain view. We supply the food-safe, temperature-holding hardware itself, but we are not a temperature-logging or alarm-monitoring service.
For a typical kitchen or market, one box does the job. Distribution floors, big fairs, and full-scale disaster response routinely need more, and because the fleet is ours, we can cluster several units and bring them online in waves as the work expands. Match the cold capacity to the operation rather than make the operation squeeze itself into one box.
The clock is yours to set. Some jobs are a handful of days for an emergency or a single event. Others stretch across weeks or months for a remodel or a seasonal swell, and a few become standing contracts for businesses that want capacity parked on standby. Name your window and you will get a clean quote, no penalty for an honest "not sure yet."
Building permanent cold storage is a capital project in every sense: you hire a refrigeration contractor, schedule the electrical, pull a building permit, and wait weeks before a single pallet goes inside. A rental turns that equation on its head. You bring in precisely the cold you need, for precisely the stretch you need it, and the trailer is holding temperature that same week, frequently that same day, with the commitment ending the moment your need is over.
Three engineered elements carry the load. Thick insulated panels and tightly gasketed doors lock the sun outside and the cold inside. A self-contained reefer condensing system specified with surplus capacity keeps stripping heat out of the box even when the air outside is brutal. And a digital thermostat locks onto your chosen number and cycles the compressor to hold the line. Run those three together and a trailer baking on open asphalt behaves like one tucked in a cool warehouse. That is also why power is the first thing we ask about: the design delivers its safety margin only on steady, uninterrupted power.
"Cold holding for a vendor row is the piece that quietly ruins events, and these guys made it a non issue. They delivered during load in, put the trailer on its own generator so it did not touch our power plan, and picked it up the morning after strike. The county inspector cleared our row on the first pass. We are booking them again."
Yahrahn A. · Festival production manager, Tempe Beach Park"We cater corporate events all over the East Valley and our commissary cold space is always the bottleneck. Having a trailer at the venue for two days around a big event changed how we schedule prep entirely. It shows up level, cold and locked, and the driver actually walked the site with me before he dropped it."
Sarah Y. · Catering director, Rio Salado corridor"We lost a central kitchen freezer in July with summer feeding running and a hard deadline before school started. They understood the deadline without me explaining it twice and had a unit in the service yard that afternoon. Not one meal got cancelled. I keep their number in my phone now instead of in a binder."
Kayla P. · Nutrition services director, south Tempe"We had a refrigerated load we could not put on the dock and a cold room that was two days from being back online. They dropped a trailer in our yard within hours and we transferred straight into it. Simple, no drama, and the paperwork was done before the driver left. That is rare in this business."
Caleb S. · Warehouse manager, Priest Drive corridor"A monsoon storm took our power out overnight in late August and I drove in expecting to lose everything. Their dispatch answered at five in the morning and a generator powered trailer was on site before the crew showed up. I lost a few hours, not a walk in full of product. Worth every minute of that phone call."
Debbie O. · Quick service franchisee, Warner Road"Small store, tight lot, and I was sure nobody would want the job. They looked at the space first, brought the smaller unit, and set it exactly where I could still take deliveries. Two weeks while my cooler was rebuilt and I never had to explain anything twice. They treated a small account like it mattered."
Andrea A. · Market owner, Escalante"I book them for the Mill Avenue festivals twice a year now. They know the site, they know which gate to use, and they never once made me chase a delivery time. When the fall festival ran hot they came out and checked the unit on their own. That kind of follow through is why I stopped calling anybody else."
Helaman O. · Event caterer, Apache BoulevardSample reviews written to mirror genuine Tempe situations, to be replaced with verified Google reviews ahead of launch.
Our dispatch team runs 24 hours a day, seven days a week, and we keep units staged for the East Valley. Emergency calls in Tempe are usually a same day delivery, and our fastest documented emergency response put a trailer on a restaurant site within 34 minutes of the phone call. Call us with your address and the situation and we will give you a real window rather than a guess.
There are exactly two ways. We can bring a generator with the unit, which is what most emergency and event customers choose, or you can supply one dedicated 120 volt, 20 amp circuit within 100 feet of where the trailer will sit. That is a standard commercial circuit and it needs to be dedicated, meaning nothing else is pulling from it. We sort this out on the phone before delivery so nobody is hunting for an outlet when the truck arrives.
Yes, and that is one of the reasons customers keep our number. Every KryoFridge trailer is dual purpose, with set points from about minus 10 degrees up to 50 degrees on a digital control at the box. If your walk in cooler is the unit that failed, we set it for cooler duty. If it is the freezer, we set it lower. If you need both across two units on the same job, we can do that too.
Maricopa County Environmental Services requires all time and temperature control for safety food to be held at 41 degrees Fahrenheit or below at all times, using commercial equipment. That applies to permanent kitchens, temporary food establishments at events and a rented trailer on your back lot alike. We set the unit and pull it down before we hand it over so it is in range when you start loading.
Yes, and event work is a large share of what we do here. We deliver during load in, run the unit on its own generator so it does not compete with your event power plan, and hold it through the run and strike. One trailer behind the vendor row usually covers the cold holding requirement for the whole row. Book early for February and March, because spring training and festival season overlap.
As long as the job needs. Emergency rentals often run a few days until the permanent unit is repaired. Walk in remodels, floor replacements and rack cutovers usually run two to six weeks. Grocery store projects and construction bridges sometimes run longer than that. Tell us the contractor's schedule when you call and we will hold the unit for the full window rather than making you re book partway through.
We run three sizes so the box matches the job. Our signature unit for this market is the enclosed cargo style refrigerated trailer with a side man door and a roof mounted condenser, which fits a tight downtown alley as easily as an open lot. A single walk in failure and a full grocery rack cutover are very different jobs, and we would rather send the right size the first time.
Yes. We cover the whole East Valley from a Tempe drop, including Mesa, Chandler, Scottsdale, Phoenix, Guadalupe, Gilbert and Ahwatukee, and we run the Loop 101 and Loop 202 ring every week. The same fleet backs our other Western markets and our network serves customers in all fifty states, so a multi site customer gets one dispatch team instead of five vendors.
Call us. During the August 2025 monsoon storms as many as 54,000 SRP customers and up to 12,000 APS customers lost power at the peak, with the largest APS outages reported in Tempe. A trailer on its own generator holds product regardless of what the grid is doing on your block. In a 103 degree August an unpowered walk in leaves the safe range in hours, so the sooner you call the more product you keep.
We do not offer a monitoring, logging or alarm service, and we would rather tell you that up front than let you assume it. What you get is a digital set point control at the box, set and verified before we hand the unit over, so your own team can check and record it on whatever schedule your health plan or corporate standard requires.
Refrigeration is all we do on this side of the business, and we own every trailer on the yard rather than brokering somebody else's. That means thirty plus years of rental experience, one of the largest freezer trailer fleets in the region, licensed and insured units that are NSF ready, and a dispatch team that can size a job on one phone call. Our network has completed over 12,000 successful trailer deliveries.
Deeper reading for local businesses, from the failure-hour playbook to compliance and seasonal planning. Tap any guide to open it.
Every restaurant manager in Tempe eventually walks into the back and hears the wrong kind of silence from the walk in. What happens in the next sixty minutes decides whether the failure costs a service or costs an inventory. The rule that governs the decision is simple and it does not bend: Maricopa County Environmental Services requires all time and temperature control for safety food to be held at 41 degrees Fahrenheit or below at all times, using commercial equipment. Once product crosses that line and stays there, it stops being a repair problem and becomes a disposal decision.
The first thing to do is stop opening the door. An insulated box holds cold for a while on its own, and every door swing spends that reserve. Put a thermometer inside, write down the time and the temperature, and check it every fifteen minutes. You need that record for your own decision making and for the conversation with your health inspector later. In a Tempe August the afternoon sits at 103 degrees and the overnight low only falls to 75. A dead box climbs faster than most managers expect, and the reserve you are counting on is smaller than it was in April.
Tempe Beach Park gives event producers 25 acres of open ground beside a 220 acre lake, and it hosts a schedule most cities would envy. Innings Festival ran three days in February 2026 with three stages and more than 28 artists, Extra Innings followed the next weekend, Four Peaks Oktoberfest fills the same lawn the second weekend of October, and the Fourth of July celebration puts another crowd on the grass. Up on Mill Avenue, the Tempe Festival of the Arts closes the street twice a year around more than 350 juried artists. What all of them share is an absence of permanent cold storage. A festival site is a park. There is no walk in behind the stage and no dock to borrow from.
Maricopa County sets the standard. Temporary food establishments must hold all time and temperature control for safety food at 41 degrees Fahrenheit or below at all times using commercial equipment, and the permit is written for the single event it was issued for. Booths need an overhead covering, three smooth cleanable walls, and a cleanable floor that keeps dust and mud out. Each booth needs at least one hand wash station with a minimum of five gallons of potable warm water, and all water on site must come from an approved potable source.
Refrigeration equipment is engineered against a design day. An installer sizes a condensing unit for the hottest conditions it is expected to face, adds margin, and that number becomes the assumption the whole system rests on. In most of the country the design day arrives a handful of times a summer and the equipment gets long stretches of easy running in between. In Tempe the design day arrives in May and does not fully leave until October.
The monthly averages make the point plainly. Tempe averages a daily high of 95 degrees in May, 103 in June, 105 in July, 103 in August, 100 in September and 89 in October. That is five consecutive months at 95 or hotter and four at 100 or hotter. Just as important, the average overnight low in July and August is 75 degrees, which means the cool night recovery that equipment in coastal and mountain markets depends on simply does not happen here. A condensing unit works a long shift and then works a long night.
National Weather Service Phoenix, historical extreme temperatures
Monsoon season in Arizona lasts from June 15 through September 30, and it brings the two things a food business least wants at the same time: extreme heat and unreliable power. Microbursts and blowing dust take down lines across the Valley every summer, and the outages are not small. During the storms of August 25 and 26, 2025, Salt River Project reported as many as 54,000 customers without power at the height of the event and Arizona Public Service had up to 12,000 out at the peak, with coverage noting that the largest APS outages were in Tempe.
The reason this matters more here than almost anywhere else is the ambient temperature. An insulated walk in without power in a 60 degree climate holds for most of a day. The same box in a Tempe August, with the afternoon at 103 degrees and the overnight low at 75, is on a much shorter clock. Maricopa County requires time and temperature control for safety food to be held at 41 degrees or below at all times, and once product crosses that line and stays there, the decision moves from repair to disposal.
Grab a quick, no-runaround quote, or ring our round-the-clock line for emergency cold storage anywhere across Tempe and the surrounding area.