Portable Freezer Trailer Rentals in Napa, CA
When a winery cold room fills up at crush or a downtown Napa walk-in quits, we roll in fast. One KryoFridge trailer holds your product at a safe, steady temperature. The same unit runs as a cooler or a deep freezer, and you set the dial. We dispatch it the same day across the Napa Valley.
Napa's Go-To Source for Mobile Cold Storage
KryoFridge is the freezer and cold-storage arm of a rental family with more than 30 years in the event and equipment business. We run one of the largest refrigerated and freezer trailer fleets in the West. And we own every one of them. We are not a reseller and we are not a broker. So when you call about a full cold room at a Carneros winery or a dead walk-in on First Street, you reach the people who own the trailer and send it out. We are licensed and insured. Someone answers the phone around the clock. Some of the most recognized brands in America trust us with their cold storage, including McDonald's, Chick-fil-A, and Dutch Bros Coffee. From the Oxbow Public Market to the Silverado Trail, we plan for the way this valley really uses cold space. And we get there fast.
You deal with the owner, not a middleman
We own the fleet and we dispatch it ourselves. There is no broker in the middle marking up someone else's trailer. When a Napa walk-in dies during the dinner rush, you talk to the people who can actually move a unit right then.
Thirty years of doing this
KryoFridge grew out of a rental family with more than 30 years in the event and equipment business. We run one of the largest refrigerated and freezer fleets in the West. So we usually have a trailer to send, even during the September rush when the whole valley wants cold space at once.
One unit, cooler or deep freeze
Each trailer is dual-purpose. You set it anywhere from about 50 degrees down to 10 below zero. So the same machine that chills fruit at a Carneros winery can run a hard freeze for a downtown grocer the next day.
Local enough to be there fast
We work all over the Napa Valley and the north Bay, so Napa is close. We answer around the clock and dispatch the same day. We have put a trailer on a customer's lot within 34 minutes of an emergency call.
Power anywhere, even in a shutoff
The trailer runs on a generator we supply or a standard 120-volt circuit. It is self-contained either way. When PG&E calls a Public Safety Power Shutoff and the building goes dark, the generator keeps your product cold right through it.
Trusted by names you know
Some of the biggest brands in the country lean on us for cold storage, including McDonald's, Chick-fil-A, and Dutch Bros Coffee. We are licensed and insured. The same care that keeps a national chain running is what shows up for a Napa kitchen.
One trailer, every Napa job. Each KryoFridge unit runs as either a refrigerator or a freezer on one adjustable machine. So the same trailer that chills grapes at a crush pad in September can be dialed to a deep freeze for a BottleRock caterer in May. Add a generator that keeps it running straight through a PSPS, and one call to us covers work that would otherwise take several vendors.
The Cold-Storage Name America's Biggest Brands Keep on Speed Dial
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, the worst possible hour, a Chick-fil-A called with a dead walk-in and a drive-through line 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 Napa job, from a one-cook taqueria to a distribution floor.
Portable Refrigeration Built for Napa Harvest and Crush
Every KryoFridge trailer does both jobs. One adjustable unit runs as a refrigerator or a freezer, from about 50 degrees down to 10 below zero. That covers most of what Napa asks for. In one week we might hold cold-soaked fruit for a winery at crush, keep a tasting room's product safe through a walk-in repair, and run a deep freeze for a caterer at the Napa Valley Expo. Same trailer. You just set the temperature.
Harvest is the whole year for a Napa winery. Crush runs from early August into late October, sometimes into November for the last red grapes. Sparkling and white fruit comes in first, reds last. And the fruit does not wait. Once grapes are picked, the clock starts. Warm fruit sitting on a crush pad loses quality fast, so a lot of wineries cold-soak the grapes or chill the must before fermentation. That takes cold space, and it takes more of it in a busy year than a built-in cooler was ever sized for.
Napa County now has more than 500 physical wineries, from big names like Robert Mondavi in Oakville and Domaine Chandon in Yountville to the small custom-crush clients who share a facility. Custom-crush operations feel the squeeze hardest. One building might be pressing fruit for a dozen labels at once during peak weeks. So when the fruit all lands in the same ten-day stretch, the cold room that was fine in July is suddenly full. A refrigerated trailer parked at the crush pad gives that winery temporary cold space right when the calendar demands it, then goes away when crush ends.
| 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.
The range matters here. A KryoFridge unit holds anywhere from a cooler temperature for chilling fruit and juice down to a hard freeze for finished product a winery needs to move. We have seen wineries use one trailer for grape holding during the day and switch it to case storage after the rush. And because the trailers are self-contained, they work out on a rural vineyard road off the Silverado Trail where there is no spare hookup, running on a generator we supply.
After years of serving crush crews, the first thing we plan for is timing. Cold-storage capacity gets tight across the whole valley in September, because every winery hits its peak within a few weeks of the others. So the wineries that call ahead get a trailer staged before their busiest pick. The ones that wait until the cold room is already full are calling in the middle of the scramble. We stage units around the region through harvest so we can still move when the phone rings on a hot September morning.
The Trailer That Runs as a Cooler or a Freezer
There is really one machine at the center of it, and it does two jobs. Each KryoFridge trailer is dual-purpose. You set the dial anywhere from about 50 degrees down to 10 below zero, so it works as a refrigerator or a deep freezer. The unit has a digital setpoint control right on it, so you hold your target temperature and see it. Napa asks for that whole range, from a cooler hold for grapes and juice to a hard freeze for boxed proteins at a catered event.
Power is simple. There are two ways to run the trailer. We bring a generator, or the trailer plugs into a standard 120-volt, 20-amp dedicated circuit within 100 feet. A restaurant, grocer, or winery with power on site usually uses the circuit. A vineyard event or a rural crush pad with no power uses the generator. Either way the trailer is self-contained and does not lean on your building.
We stock trailers in a few footprints, from a unit that bridges a single kitchen's walk-in to a big one that holds a grocery department or a winery's overflow. One trailer often does the work several would take. One note, so there are no surprises. We do not run a remote temperature-monitoring or logging service. The setpoint control lets you set and hold the temperature, but if you need documented records for a program, plan to handle that on your side.
Cold Storage for Every Corner of the Napa Economy
Napa is a wine town, a food town, and a festival town all at once. It has more than 500 wineries, a downtown packed with restaurants and tasting rooms, and a fair grounds that draws 120,000 people to one May weekend. We size and place trailers for each of those jobs. A crush-season fruit hold and a wedding deep freeze are not the same call.
🍽 Caterers and private estates
Caterers working Napa vineyard weddings and estate dinners rarely own enough cold space for a peak weekend. A rented refrigerator or freezer trailer scales their cold storage up to match a big booking. No fixed cost they only need part of the year.
🛒 Hospitals and institutions
Queen of the Valley Medical Center, the Veterans Home in Yountville, Napa Valley College, and the county's school kitchens all run food programs. None of them can take a cold-chain gap. We deliver backup cold space during a failure or a remodel, and service keeps running.
📦 Power outage and PSPS backup
Napa County sits in PG&E's Public Safety Power Shutoff zone. A multi-day shutoff during Diablo wind season can wipe out a walk-in even when your own equipment is perfect. A self-contained trailer on a generator keeps holding product straight through the outage, even with the building dark.
🎪 Store and kitchen remodels
A grocery or restaurant remodel that takes a walk-in offline does not have to stop the business. We bridge the gap with a mobile cold storage unit sized to your inventory. The cold keeps running while the crews work around it.
🚨 Disaster and quake recovery
Napa knows what a bad day looks like. After the 2014 South Napa earthquake, buildings and cold rooms came down across the south valley. When a facility loses its refrigeration to a quake, a fire, or a flood, a trailer restores cold storage fast while repairs get sorted.
🏭 Film, wine, and corporate events
Wine releases, harvest galas, and corporate retreats fill the Napa calendar. A temporary refrigeration trailer covers the catering and beverage cold storage for a one-off event without anyone building a permanent cold room for a single weekend.
What ties these together is the clock. Nobody budgets a freezer trailer into next quarter. They reach for one the hour a compressor quits, the morning a remodel begins, or the evening before a party when the stack of rented ice chests suddenly looks laughably undersized. Since our units sit staged around Napa instead of a couple counties down the freeway, "can I get it today" is an ordinary ask here, not a stretch.
Our Trailers on Real Napa-Area Jobs
Actual KryoFridge units on actual work. Retail back lots, distribution yards, event grounds, and the late-night emergencies that do not wait for morning.
What a Cold-Storage Failure Actually Costs a Napa Operation
Add it up the way a Napa owner 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 for a corner cafe or a clustered setup for a warehouse floor, and turn it around the same day.
When a Napa Walk-In Goes Down at the Wrong Time
A walk-in cooler is the heart of any Napa kitchen. It holds the proteins, produce, dairy, and prepped food the whole menu runs on. When it fails, the kitchen stops. And the clock is brutal. Once cold food that can spoil climbs above 41 degrees for four hours, it has to be thrown out. A warm August afternoon in Napa closes that window fast. Speed is the whole game. A trailer that shows up fast saves the inventory, and a slow one loses it.
Downtown Napa is dense with places that run tight cold operations. The First Street Napa district, the riverfront, and the Oxbow Public Market pack restaurants, tasting rooms, and 22 owner-operated food merchants into a few walkable blocks. None of them has spare cold space. So when a busy restaurant loses its walk-in on a Friday in peak tourist season, it is not losing a normal service. It is losing its best night of the week, with a dining room full of visitors who drove up for it. We keep that from happening. We get a mobile cold storage unit on-site and holding product before the four-hour window runs out.
Grocers face the same math at a bigger scale. Vallerga's Market, the Napa Whole Foods, the Safeway on West Imola, and the specialty shops around town all carry large perishable inventories. A refrigeration failure sends a grocer looking for a trailer right away. So does a deli case that overloads during a holiday rush. So does a remodel that takes a walk-in offline for a week. Our units run as either a cooler or a freezer, so one trailer covers the refrigerated case and the frozen aisle both.
This is where a Chick-fil-A once called us on a Friday evening, dead in the middle of dinner rush with a failed walk-in. We had a trailer on-site within 34 minutes of the phone call. We hold that same standard in Napa. Most kitchens here already have a dedicated circuit we can plug into, so the trailer starts holding product the moment it arrives. And when a building has no power at all, we bring the generator and it runs anyway.
Refrigerated Trailers for Napa Events and Festivals
Napa's event calendar is huge for a city its size. And most of the marquee spots have no permanent walk-in you can lean on. BottleRock Napa Valley takes over the 36-acre Napa Valley Expo every Memorial Day weekend, drawing more than 120,000 people across three days and seven stages. That is a wall of food and drink vendors holding product outdoors, in late May, for a crowd that size. One refrigerated trailer staged on the grounds gives a whole cluster of vendors safe cold space across the run.
The Expo works all year. It hosts the Napa Town and Country Fair in August, plus concerts, festivals, and trade shows that all run food service. The Oxbow district holds a weekly farmers market through the warm months. And the wineries and resorts book private events nonstop, from harvest dinners to corporate buyouts at places like the Meritage and Silverado Resort. Every one of those events that serves food shares the same problem we solve. There is no built-in cold room, and the day gets warm.
Weddings are their own category in Napa. The valley is one of the most booked wedding destinations in the country, and a lot of those events happen at vineyards and estates with a beautiful setting and zero commercial kitchen. A caterer feeding 200 guests on a Saturday needs real cold space for proteins, produce, and cake, not a stack of ice chests melting in the sun. We drop a self-contained trailer on the property, run it on a generator, and the caterer holds everything at a safe temperature straight through the reception.
After years of placing units at these sites, the first thing we sort out is access and power. A festival lot or a vineyard lawn has no permanent hookup, so those run off a generator we supply. We set the trailer where every vendor can reach it without blocking the crowd flow. Then we dial the temperature to the load, from a produce hold to a deep freeze for a caterer's proteins. Get the placement and power right on day one, and the event never thinks about cold storage again.
Setting the Right Temperature for What You're Holding
"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 Napa heat wave, 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 Napa 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.
Power and Placement on a Napa Site
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.
- Dedicated outlet on hand? Most Napa kitchens and markets already have the right one, so we plug straight in and the unit begins pulling the temperature down.
- Open lot or event field? A generator keeps the trailer running anywhere, whether that is an event lawn or a warehouse yard.
- Worried about a shutoff? A unit on a generator keeps your cold chain alive when a fire-season power shutoff takes the surrounding grid down.
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 Napa layout cold, so the delivery is one clean trip instead of a guessing game on the property.
From the Field, Real Napa-Area Saves
Custom-crush winery, cold room full at peak harvest
A custom-crush facility south of Napa ran out of cold space in the third week of September, with fruit still coming in for several labels. They called on a Tuesday morning. We staged a refrigerated trailer at the crush pad by that afternoon, dialed to a cooler temperature for holding grapes. It carried their overflow through the rest of crush, then we pulled it once the pace dropped. No fruit sat warm on the pad.
Downtown tasting room, walk-in failure on a tourist weekend
A First Street tasting room and kitchen lost its walk-in on a Saturday in peak season. The dining room was booked solid. We took the call and had a trailer plugged into their dedicated circuit before the four-hour window ran out. They moved their proteins and prepped food straight into it and never missed a cover.
Estate wedding caterer, no kitchen on site
A caterer feeding 220 guests at a vineyard estate had gorgeous grounds and zero commercial cold storage. We dropped a self-contained trailer on the property the morning of the event and ran it on a generator. It held their proteins, produce, and cake at a safe temperature through a warm afternoon and a long reception. Everything went out cold and on time.
Renting a Freezer Trailer in Napa, Step by Step
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.
1 · Describe the load
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.
2 · We finalize size, power & spot
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.
3 · Delivery and cold-down
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.
4 · Run it, reach us anytime
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.
Napa Cold-Storage Rules Worth Knowing
Food safety at Napa events and facilities is run by Napa County Environmental Health, part of Planning, Building and Environmental Services at 1195 Third Street. You can reach them at 707-253-4471. Temporary food facilities at community events like fairs and festivals need a temporary food permit. The department issues that permit only after it confirms the operator meets the California Retail Food Code, and no vendor can serve until that written authorization is in hand. All food has to come from approved commercial sources, and vendors need an accurate probe thermometer to check cold holding.
The governing standard is the California Retail Food Code, known as CalCode. It requires cold food that can spoil to be held at or below 41 degrees. If that food sits above 41 degrees for four hours or more, it has to be tossed. That one number is why portable refrigeration exists as a category. Holding proteins, dairy, cut produce, and prepared food at 41 degrees or colder through a warm Napa afternoon is not something a few ice chests can do.
Power is simple and specific. A KryoFridge trailer runs on either a generator we provide or a standard 120-volt, 20-amp dedicated circuit within 100 feet of the unit. The generator is what makes it work through a PSPS or a grid outage when the building has no power. The dedicated circuit keeps it low-cost for a restaurant, grocer, or winery that already has power on site. Just know which one your site can support before delivery, and the drop goes smoothly.
What our trailers bring to a health-code inspection
- NSF-approved interior surfaces built for direct food contact.
- A digital controller that puts the set-point in plain view for the inspector.
- Proper drainage and a sealed, food-safe insulated box.
- Licensed and insured on every unit we put on the road.
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.
Three Trailer Sizes, and How to Pick Yours
We stock three footprints, and together they stretch from a one-kitchen overflow all the way to distribution and disaster-scale capacity. Each one is dual-purpose by design, a single adjustable system that swings between freezer and refrigerator on a precise digital set-point, and each one lives on either a dedicated circuit or a generator.
| Trailer | Best for | Temp range |
|---|---|---|
| 6x8 | Tight lots, small kitchens, short overflow | -10°F to 50°F |
| 6x12 | Grocers, caterers, mid-size events | Deep-freeze capable |
| 6x16 | Distribution, large events, disaster | Heavy-duty reefer |
Each unit holds a precise digital set-point and runs on a dedicated 120V/20A circuit or a generator.
6x8, the compact pick for tight retail lots
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.
6x12, the everyday pick for grocers and caterers
Call it fourteen pallet spots, deep-freeze rated, and far and away the size people ask for most. It lands right in the middle for a grocery backstop, 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.
6x16, the heavy hauler for distribution and disaster
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? Tell us roughly what you are storing and for how long, and we will spec it for you rather than nudging you into a bigger unit than the job calls for.
Everything Else Napa Operators Ask Us
The questions that surface once the basics are settled. Tap any topic to open it.
Freezer trailer vs. portable walk-in vs. reefer truck. Which should you rent?
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.
NSF build quality and health-code compliance
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.
Multi-trailer setups for distribution and large operations
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.
Short-term emergency vs. long-term and contract storage
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."
Renting vs. building permanent cold storage
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.
How a trailer holds deep-freeze in triple-digit heat
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.
Napa Neighborhoods and Towns We Serve
We are local to Napa and dispatch across the whole valley and the north Bay, so the same trailer that serves a downtown event tonight can reach a Yountville winery or an American Canyon warehouse in the morning. Here is the service area we cover.
Neighborhoods and towns we cover include Downtown Napa, Oxbow District, First Street Napa, Napa Riverfront, Carneros, Coombsville, Browns Valley, Alta Heights, Napa Abajo, Old Town Napa, Bel Aire, Silverado, American Canyon, Yountville, Oakville, Rutherford, St. Helena, Calistoga, Angwin, Vallejo, Fairfield, Sonoma.
Downtown and the Oxbow District. The dining and civic core, built along the Napa River and First Street. Demand here is restaurant and tasting room heavy, and downtown kitchens run on limited space. We cover walk-in emergencies fast and hold cold for event food service in the district.
Carneros and south Napa. The cooler, windswept south end toward the bay, known for sparkling houses and estate wineries. The demand here leans toward crush-season fruit holding and vineyard events. A generator often solves the power question out on the rural roads.
Coombsville and east Napa. The hillside AVA just east of the city, dotted with small production wineries and custom-crush clients. The demand is cold space during harvest, when a modest cold room fills up fast. Access can be tight, so placement matters.
Yountville and up-valley. The stretch up Highway 29 and the Silverado Trail through Yountville, Oakville, and toward St. Helena. Restaurants, resorts, and big-name wineries drive steady demand for event and backup cold storage. Peak season keeps it busy.
American Canyon. The growing city at the south gateway, with warehousing, distribution, and food operations near the freeway run to Vallejo and the Port. The demand here is surge capacity and cold-chain backup for logistics and light industry.
West Napa and Browns Valley. The residential west side, near Browns Valley and Alta Heights, feeding neighborhood grocers and private events. Home hosting, holiday overflow, and catered gatherings drive demand on top of the everyday grocery base.
Planned rentals are usually scheduled same-week, and a true emergency puts a trailer on your Napa lot in about 45 minutes.
What Napa Customers Say
"Our cold room maxed out during crush and we had fruit still coming in. KryoFridge had a trailer at our pad the same afternoon. It carried us through the last two weeks of harvest. These guys understand how tight the timing is out here."
Daniel R. · winemaker, Coombsville"Our walk-in died on a Saturday in peak season and I thought the weekend was done. They had a trailer plugged in behind us before we lost the proteins. Fast, local, and they knew exactly what they were doing."
Marisol T. · restaurant owner, downtown Napa"I rent from them for the big vineyard weddings every summer. One trailer holds everything cold, and they set it up on a generator right on the estate lawn. I never worry about my food in the heat anymore."
Kevin B. · caterer, Napa Valley"When the shutoff was coming we called ahead and they staged a freezer trailer before the power went out. It held our frozen stock the whole outage. We opened the next day like nothing happened."
Sara L. · grocery manager, American Canyon"We use them for our big festival weekends. They place the trailer so all the vendors can reach it, and it runs off their generator all day. Reliable every time. They clearly do a lot of work in this valley."
Anthony G. · event coordinator, Napa Valley ExpoSample reviews written to mirror genuine Napa situations, to be replaced with verified Google reviews ahead of launch.
Napa Freezer & Refrigerated Trailer Rental FAQ
How fast can you deliver a trailer in Napa?
We run same-day and 24/7 emergency dispatch. Because we are local to the Napa Valley and the north Bay, we reach Napa sites fast. We have put a trailer on-site within 34 minutes of an emergency call. When a walk-in fails, the four-hour rule means speed matters, so call as soon as you know you have a problem and we will move.
Is it a freezer or a refrigerator?
It is both. Every KryoFridge trailer is dual-purpose. One adjustable unit runs as a refrigerator or a freezer, from about 50 degrees down to 10 below zero. So the same trailer can chill grapes and juice at a cooler temperature or run as a deep freeze for boxed proteins. You just set it to the load.
Can you handle winery overflow during crush?
Yes, that is one of our busiest jobs in Napa. Crush runs from August into late October, and cold-storage capacity across the valley gets tight fast. A refrigerated trailer at your crush pad gives you temporary cold space for holding fruit, cold-soaking, or case storage, then goes away when harvest ends. Call ahead in the summer so we can stage a unit before your peak pick.
How is the trailer powered at my Napa site?
There are two ways to power it. We can supply a generator, or the trailer can run off a standard 120-volt, 20-amp dedicated circuit within 100 feet of the unit. A restaurant, grocer, or winery with power on site usually uses the circuit. A vineyard event or a rural crush pad with no power uses the generator.
Can you keep product cold through a PG&E power shutoff?
Yes. Napa County sits inside PG&E's Public Safety Power Shutoff zone, and Diablo wind events can trigger multi-day outages. A trailer running on a generator is self-contained, so it keeps holding product straight through a shutoff when the building has no power. The smart move is to call ahead of a red-flag weekend so the trailer is staged before the lights go out.
Do you serve BottleRock and events at the Napa Valley Expo?
Yes. We regularly cover outdoor food service at festivals and fairs on the Expo grounds and at vineyard venues. Those sites have no permanent hookup, so we bring a generator. We place the trailer where vendors can reach it without blocking the crowd, then dial the temperature to the load, from a produce hold to a caterer's deep freeze.
What temperature will the trailer hold for a food event?
The California Retail Food Code requires cold food that can spoil to be held at or below 41 degrees. A properly sized trailer holds product at that standard for as long as your event runs. That matters in Napa, where a warm summer afternoon makes 41 degrees hard to hold with ice chests alone.
My restaurant walk-in just failed. What do I do?
Call us right away. Once cold food that can spoil sits above 41 degrees for four hours it has to be thrown out, so the first job is getting a trailer on-site inside that window. We prep and dispatch a unit. Most Napa kitchens already have a dedicated circuit we can plug into, so it starts holding product the moment it arrives. If you have no power, we bring the generator.
Can you help after an earthquake or a fire damages our cold room?
Yes. Napa has been through the 2014 South Napa earthquake and the 2017 wildfires, and disasters like those take out refrigeration along with everything else. When a quake, fire, or flood knocks out your cold room, we deliver a self-contained trailer to restore cold storage while repairs happen. We keep units staged around the region so we can respond fast in an emergency.
What areas around Napa do you cover?
We dispatch across the Napa Valley and the north Bay, including American Canyon, Yountville, Oakville, Rutherford, St. Helena, and Calistoga, plus Vallejo, Fairfield, and Sonoma. Being genuinely local is what makes same-day and emergency response realistic across the whole valley.
Do you offer temperature monitoring or logging?
The trailers have a digital setpoint control on the unit, so you set and hold your target temperature. We do not offer a remote monitoring, logging, or alarm service. If you need documented temperature records for a specific program, plan to handle that on your side with your own thermometer or logger.
Are you a broker, or do you own the trailers?
We own the fleet. KryoFridge is a direct owner-operated company, not a reseller or a broker, and we run one of the largest refrigerated and freezer trailer fleets in the West. When you call, you deal with the people who own and dispatch the trailer. It is exactly what you want in an emergency.
Resource Library for Napa Cold Storage
If cold storage is not the only thing your Napa job needs, here are the other trailers we roll out across the north Bay.
Planning Cold Space for the Napa Crush: A Harvest Storage Guide
If you make wine in Napa, harvest is the one stretch of the year where cold storage can make or break your fruit. Crush runs from early August into late October, and in some years the last reds come in during early November. Sparkling and white grapes lead, reds follow. The pattern is predictable, but the volume in any single week is not. A warm spell can bunch several blocks together and send everything to the crush pad at once.
The reason cold matters at crush is simple. Warm grapes start to break down and can begin fermenting on their own before you are ready. So many winemakers chill incoming fruit, cold-soak reds to pull color and flavor, or hold juice cold before it goes to tank. All of that needs refrigerated space, and it needs it exactly when your built-in cold room is already working hardest. A cooler sized for normal operations can fill up in a single heavy pick day.
California Department of Public Health: Retail Food Program · Napa County Retail Food Program
Keeping Cold Storage Running Through a Napa County Power Shutoff
Run a restaurant, winery, or grocery in Napa, and a Public Safety Power Shutoff is a threat to your cold inventory that has nothing to do with your own equipment. PG&E imposes a PSPS in high wildfire-risk conditions to keep its lines from sparking a fire. Napa County, with its dry hills and Diablo wind events, is repeatedly inside the footprint. So you can have a flawless walk-in and still lose everything in it when the grid goes dark for two or three days.
Napa learned how fast fire weather turns during the October 2017 wildfires. The Atlas Fire alone burned more than 51,000 acres north of the city and destroyed hundreds of structures. Those same dry, windy conditions are exactly what trigger a shutoff. PG&E watches for a National Weather Service Red Flag Warning, sustained winds, low humidity, and dry vegetation. Those clusters land in late summer and fall, the same stretch that overlaps with harvest and the busiest tourist months.
PG&E Public Safety Power Shutoffs · Ready Napa County: Food Safety Guidelines
When Your Napa Restaurant or Tasting Room Walk-In Fails: A First-Call Playbook
Every restaurant and tasting room owner in Napa knows the feeling, even the lucky ones who have avoided it. You open the walk-in and it is warm. The walk-in cooler is the lifeblood of the back of house. It holds the proteins, produce, dairy, and prepped food the whole menu runs on. When it fails, the kitchen is at a standstill. And every minute that passes is product edging closer to the point of no return.
The reason to move fast is the four-hour rule. Under food-safety standards, once cold food that can spoil sits above 41 degrees for four hours or more, it has to be thrown out. That window is the whole game. From the moment the walk-in goes down, you have a few hours to get product into safe cold storage or lose it. And a warm Napa afternoon shortens that window, because the ambient heat drives the interior temperature up faster than you would expect.
Cold Holding for Food Vendors at BottleRock and Napa Valley Expo Events
Selling food at a Napa event is a great way to reach a crowd, and few crowds beat the one at the Napa Valley Expo. BottleRock Napa Valley alone brings more than 120,000 people to the 36-acre grounds over Memorial Day weekend, spread across seven stages and a long row of food and drink vendors. The Expo also hosts the Napa Town and Country Fair in August and events all year. But outdoor food service on those grounds, with no permanent walk-in and a warm afternoon, puts real pressure on your cold holding. And the rules are strict for good reason.
Start with the permit. Temporary food facilities at community events in Napa County need a temporary food permit from Napa County Environmental Health, which you can reach at 707-253-4471. The department issues the permit only after confirming you meet the California Retail Food Code, and you cannot serve until that written authorization is in hand. Your food has to come from approved commercial sources. And you are required to carry an accurate probe thermometer to check holding temperatures.
Cold Storage Going Sideways in Napa? Let's Fix It Today.
Tell us the site, the product, and how much cold space you need. We will size a trailer, sort out the power, and get it to your Napa lot fast. A planned rental books this week, and a true emergency moves right now.