KryoFridge delivers refrigerated trailer rentals to Centennial breweries, grocery stores, and caterers, set on your lot and cold before the driver pulls away. Each trailer holds one steady temperature anywhere from about 10 below zero up to 50 degrees, so the same box can chill beer for a tap takeover or keep frozen food solid through a store remodel. Call now to hold your dates, or request a free quote.
The businesses that lose the most from one warm hour are the ones that keep our number close. National restaurant brands like McDonald's and Chick-fil-A have trusted KryoFridge with their cold storage, and a restaurant kitchen is about as tough a job as there is. We bring that same standard to every Centennial dock, back lot, and event site we serve. Call us or request a quote, and we will confirm the size, the power plan, and a delivery window that fits your week.
We are a direct fleet owner, not a reseller. Every trailer is ours, and our own team keeps it in shape between rentals.
Set it for a hard freeze or a gentle cool. If your plans change in the middle of the rental, we reset the number instead of hauling in a new trailer.
A dedicated 120-volt, 20-amp circuit is all it needs. No outlet in reach? We bring a generator.
We have been in the rental business for more than 30 years and run one of the largest cold storage fleets in the West.
We are licensed and insured, SAM.gov registered for public agencies, and backed by an A+ BBB rated network. That makes the paperwork easy for schools, venues, and property managers.
National brands do not take chances with refrigeration. They put our trailers behind their busiest locations because the equipment holds temperature and the company behind it answers the phone.
Burger KingBackup freezer space during walk-in repairs, so frozen inventory can stay on site.
Walk-in backup
Panda ExpressFreezer or cooler capacity parked on site while refrigeration equipment is serviced.
Service backup
McDonald'sFreezer and cooler space for quick-service kitchens while walk-in equipment is repaired or replaced.
Walk-in backup
Dutch BrosExtra cold storage for dairy and blend stock behind busy drive-thru stands.
Cold storage
Chick-fil-ACooler or freezer capacity through store remodels, delivered and set up by our own crew.
Remodel support"Our cold room was packed before a big release. The trailer out back held every case, and we never had to crack the main door during service."
"They set the trailer the night before our cases came out and it held right where we asked. The crew moved everything in under two hours."
"Four events in one week in July. Having the cooler at the event instead of driving back to the shop saved us every time."
Around Centennial the 16' Utility is the size most people ask for, because it takes full pallets through the rear doors yet still parks behind a strip center on Arapahoe Road or beside a brewery patio.
When the stakes are real, the 16' Utility is what we send. Sixteen feet of insulated, NSF-approved box on a tandem axle, running one precise digital set-point that covers deep freeze at -10°F all the way up to a 50°F cooler. The rear double doors handle pallet work off a dock, and the side utility door means a cook can pull one tray without letting the heat in.
The trailer that shows up is one of ours, prepped in our own shop, fueled and pre-cooled before it leaves the yard. It takes a dedicated 120V, 20-amp circuit or the generator we provide, and it will hold that set-point through a triple-digit stretch without drama.
| 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 across Centennial and the south Denver metro, from the Tech Center and SouthGlenn to the business parks near the airport and the neighborhoods east of I-25. If your company also has stores or kitchens farther south, our cold storage trailer rentals in Pueblo work the same way. Service reaches all 50 states.
Neighborhoods and towns we cover include Denver Tech Center, SouthGlenn, Dove Valley, Willow Creek, Walnut Hills, Foxfield, Piney Creek, Heritage Greens, Cherry Knolls, Knolls West, Greenwood Village, Englewood, Littleton, Lone Tree, RidgeGate, Highlands Ranch, Parker, Aurora, Cherry Creek, Castle Rock, Denver, Glendale, Sheridan, Englewood Downtown.
Each community around Centennial has its own venues, its own events, and its own cold storage headaches. We work all of them.
Just northwest of Centennial, these towns share much of the Tech Center and hold busy restaurants and office campuses. Summer concerts at Fiddler's Green bring food vendors who need cold space near the stands.
South on I-25, Lone Tree is growing fast around the RidgeGate district and Park Meadows. New stores and restaurants there use our trailers during openings and remodels.
Southeast along Arapahoe Road and E-470, Parker has grown by thousands of residents since 2020. Its growing list of restaurants and event venues calls for extra cold space in the busy seasons.
Highlands Ranch is the largest community in Douglas County, with many churches, schools, and neighborhood events. We deliver there for holiday dinners, school kitchen repairs, and summer gatherings.
North and east of Centennial, Aurora and the state park draw big crowds for races, weddings, and group picnics. Vendors and caterers working those events use our trailers to keep food cold on site.
One call sizes the trailer, sets the delivery window, and locks your quote for Centennial. Call now, or send the quick quote request and we will call you.
Our work around Centennial tends to fall into three groups, and each one uses the trailer a little differently. Breweries and wine sellers want cold room for beer and bottles. Grocery stores want overflow space during remodels and holiday rushes. Caterers want a cold base close to the event instead of a long drive back to the kitchen.

Food and drink vendors working summer shows at the big outdoor concert venue in Greenwood Village need cold stock close to the stands. A trailer on the service road keeps ice and drinks ready all night.

Cherry Creek and Littleton school kitchens both serve Centennial students. When a walk-in fails over break, a trailer at the kitchen door holds the stock until it is fixed.

A staff kitchen in a Tech Center building cannot close for a freezer repair. We park at the service dock and set the trailer to match the kitchen.

The new fall festival at the county fairgrounds in October brings another round of food booths. Cooler trailers help vendors keep cider, dairy, and treats cold.

Summer storms and high winds can cut power across the south metro. We bring a trailer with a generator so frozen stock stays safe while the building is dark.
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 Centennial 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 Centennial 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 one is booked with a single call.
Beer is a cold product from the brewhouse to the glass, and the south metro has plenty of small breweries with cold rooms that were built for an ordinary week. A big release or a summer festival booth can fill that room in a day. A trailer set near 34 degrees gives you extra cold space right outside the back door, without a contractor or a permit for a new walk-in.
Summer is when the room runs short. Denver-area highs often push into the 90s in July, and Centennial sits at 5,722 feet, higher than Denver, where the sun is strong on a black asphalt lot. A cold room that has its door open all afternoon for patio service loses ground fast. Parking a 6x12 or a 16' Utility beside the loading door lets staff pull full cases from the trailer and keep the main room shut.
Wine shops and tasting rooms use the same box a little warmer. Many of them keep a trailer near 50 degrees for cases waiting on shelf space during the holiday season, or for bottles set aside for a big club pickup weekend. Each unit holds one number, so tell us what you are storing and we will set it before delivery.
Festival booths are the other big use. A brewery pouring at a fair or a park concert can keep extra beer cold on site and swap full ones in as the line moves. We deliver the trailer the day before, already chilled, and pick it up after the booth is packed.
We rent three sizes, and each one is a real walk-in box on wheels rather than a chest freezer on a trailer. The 6x8 is the compact unit that fits a coffee stand lot or a tight alley. The 6x12 is the middle size that suits a school kitchen or a caterer with a steady run of events.
The 16' Utility is our signature trailer. It is a self-contained 6x16 box on a tandem axle with rear double doors for pallets. A side door lets your staff grab a single case without letting the cold pour out the back.
Every unit holds one digital set-point between about 10 below zero and 50 degrees, and the interior is NSF-approved for food contact with a floor drain for wash water. Power comes from a dedicated 120-volt, 20-amp circuit within about 100 feet, or from a generator we bring along. We serve all 50 states, and if your company also runs locations to the north and east, our Aurora freezer trailer rentals use the same trailers and the same paperwork.
Grocery stores around Centennial run on tight back rooms and daily trucks, so there is not much room for surprises. When a store swaps out its freezer cases, replaces a compressor rack, or remodels the dairy aisle, all of that stock needs a safe place to wait. A mobile freezer trailer at the back door holds it at the right temperature until the new cases are ready.
New stores add their own pressure. The south metro keeps growing, and new grocery stores are going up in the RidgeGate district in Lone Tree just south of town. Opening week often means more stock than the back room was designed to hold, and a cold trailer gives the team room to breathe while the shelves get sorted out.
Holiday weeks are another rush. Thanksgiving turkeys and party trays pile up fast, and a store can fill its freezers days before the busiest shopping day. We set the 16' Utility well below zero for frozen stock, or near 34 degrees for fresh product, and park it where the stock crew can reach it with a pallet jack.
We ask a few questions before delivery. How many pallets are coming in, how often will the door open, and where can a truck back in without blocking the customer lot? Stores along Arapahoe Road and University Boulevard usually have a rear lane that works, and we plan the drop for a quiet hour so it does not tangle with the morning trucks.
Catering is about distance. The farther the event is from your kitchen, the more cold space you need on site. A trailer parked near the prep tent keeps salads and desserts at a safe temperature, and it means nobody has to drive back to the shop in the middle of service.
The Arapahoe County Fair is a big test for food vendors. The 2026 fair marked its 120th year, ran July 23 through 26 at the county fairgrounds on East Quincy Avenue, and filled four summer days with a rodeo and drone light shows. Food stands there run from midday into the night. A cooler or freezer trailer behind the vendor row lets them restock without leaving the grounds.
Centennial Center Park is the city's own event space. Its covered outdoor stage draws crowds of about 5,000 people to the lawn, and the park hosts summer concerts, food truck nights, and movies. Food trucks and caterers working those nights can share one trailer parked in the service area, each pulling stock as the crowd grows.
Corporate events are steady work too. The Denver Tech Center area is home to about 1,000 companies, and many of them hold summer picnics, holiday parties, and open houses. A caterer feeding a few hundred people at an office campus can stage food in a 6x12 near the tent and serve straight from it. We deliver early, confirm the power source, and come back for the trailer once cleanup is done.
"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 Centennial, 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 matters more than 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 Centennial 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. 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 Centennial layout cold, so the delivery is one clean trip instead of a guessing game on the property.
A typical setup for a brewery with a big release weekend places a 6x12 near the loading door, set near 34 degrees, two days ahead. The brewery fills it with packaged beer as the canning line runs. On release day staff pull cases from the trailer and the main cold room stays shut until closing.
A typical setup for a store replacing its freezer cases puts a 16' Utility at the back door, set well below zero, the night before the old cases come out. The stock crew moves product in on pallet jacks and labels each section by aisle. We keep the unit in place until the new cases hold temperature and then pick it up.
A typical setup for a caterer serving a summer picnic at a Tech Center campus stages a 6x12 cooler beside the prep tent the morning of the event. We confirm the power source with building management ahead of time. Food goes from the trailer to the serving line in small batches, and the trailer leaves after cleanup.
We know the I-25 split. Interstate 25 runs right through the middle of Centennial, and most of the city's businesses sit on its west side. We plan routes around rush hour on Arapahoe Road and Dry Creek Road so your trailer arrives when your crew is ready.
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.
Colorado bases its retail food rules on the FDA Food Code. Cold food has to stay at 41 degrees or colder, and frozen food should stay frozen solid. Our trailers hold a steady digital set-point, and most customers add their own thermometer and a simple log so the inspector can see the history.
Food businesses in Centennial are inspected by the county public health agency. If you use a trailer as extra storage for a licensed kitchen, tell your inspector ahead of time and treat the trailer like part of the kitchen. Keep food on shelves or pallets, store raw meat below ready-to-eat items, and label what goes in. Our walls and floors are NSF-approved for food contact and are cleaned before each rental.
Event vendors at the county fair or a park concert usually work under a temporary event license, and organizers may ask where your cold storage will sit. We can share the trailer size and power needs for your site plan. The same rules apply across the metro, so refrigerated trailer rentals in Lakewood follow the same checklist.
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 |
All three sizes switch between freezer and cooler mode, so the choice comes down to footprint and how much product you need to hold.
It's 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.
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.
Our biggest footprint, 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 burns 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 within days, not months, 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. 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.
"Holiday stock showed up before we had shelf space. The trailer held it at a steady temperature for three weeks."
"We shared one trailer with two other trucks on concert nights. Easy setup and no one ran out of anything."
"Our walk-in was replaced over winter break. The trailer was spotless, on time, and gone the day we were done."
"Four hot days at the fairgrounds and our ice cream stayed hard the whole time. We will book again next summer."
"They worked with our building manager on power and dock space, and the whole thing went smoothly."
"Freezer died on a Monday morning. The trailer was here and cold, and we moved everything over before lunch."
"We fed about three hundred people on a hot afternoon. The cooler trailer next to the tent made the food line simple."
"Summer patio season used to crush our cold room. Now we just rent a trailer from June through August."
"Our holiday dinner needed more freezer space than we had. They helped us pick the right size and the pickup was easy."
Yes. Call our 24/7 line and we will start with a few quick checks, like the power source, the breaker, and the door seal. If the unit needs work, we send a replacement from our fleet and help move your product across. We keep spare trailers in the fleet so your stock is not left waiting on a repair part.
Yes, it arrives already at the temperature you asked for, so you can start loading right away. Before we come, pick a level spot where a truck can back in, clear any low branches or wires, and make sure the power source is ready. Gravel, concrete, and asphalt all work fine as long as the ground is firm. We will give you a delivery window and call ahead so someone can meet the driver.
Each trailer holds one set-point, so the whole box is either frozen or cool. If you need both, we usually suggest two trailers side by side, one set below zero and one set near 34 degrees. That way ice cream stays hard and beer stays cold without freezing.
Size matters, but it is only one part. The length of the rental, whether we need to bring a generator, how far the site is from our route, and how easy it is for a truck to reach the spot all shape the quote. A rush call on a holiday weekend is planned differently than a delivery booked weeks ahead. Call us with your dates, the address, and what you are storing, and we will give you a clear quote.
Frozen food and ice cream do best around zero or below, and the trailer can go down to about 10 below. Produce, dairy, and prepared food usually sit between 34 and 38 degrees, and most beer is happy in that same range. Wine does well near 50 degrees. The box recovers quickly after short door trips, so plan your loading in batches instead of leaving the door open.
Every trailer is washed and sanitized before it leaves our yard. The interior walls and floor are NSF-approved for food contact, and a floor drain lets wash water run out. If you spill during the rental, you can wipe down and rinse the floor, and we clean it again when it comes back.
The trailer needs a dedicated 120-volt, 20-amp circuit within about 100 feet. If nothing else draws from that circuit, you can plug in. If the only outlet is shared, too far away, or there is no power at all, like a fairgrounds lot or a park lawn, we bring a generator. We ask about power when you book so there are no surprises on delivery day.
The doors can be locked with your own padlock, and most customers park the trailer close to the building where lights and cameras already cover the area. On an event site, parking inside the fenced service area helps. If you are worried about a spot, tell us and we will help you pick a safer place to set it.
Yes. We deliver across Centennial and the south metro, including the Tech Center, Greenwood Village, Lone Tree, Highlands Ranch, and Parker. We also serve Denver, Aurora, and the rest of Colorado, and service reaches all 50 states.
It can be. If your building loses power, a trailer with its own generator can hold your frozen and cold stock until power comes back. Call us as soon as you know the outage will last, and we will get a unit and a generator moving.
Most office campuses have a loading dock or a surface lot that works well. Parking garages usually do not, because of low ceilings and tight turns. Check with building management about where a trailer can sit, and we will confirm the space and power before delivery.
Deeper reading for local businesses, from the failure-hour playbook to compliance and seasonal planning. Tap any guide to open it.
A county fair booth is a small kitchen with a very long shift. You serve from late morning into the night, the lot is hot, and the nearest store is a drive away. Cold storage planning decides whether you sell out of food or sell out of time.
Start with your menu and your busiest hour. Count how many servings you expect on the biggest day, and work backward to the cases of meat, cheese, drinks, and ice you will need on site. Most vendors bring too little the first year and too much the second.
Further reading: FDA Food Code.
Cold rooms and walk-ins work hardest in July and August, and a self-contained freezer trailer is the easiest backup, and that is when most of them fail. A compressor that has been fine all spring can quit on the hottest afternoon of the year. Planning ahead turns a crisis into a phone call.
Check the forecast. The National Weather Service office in Boulder posts heat and storm alerts for the whole Denver metro. When a hot stretch is coming, look at how full your cold room is and how often the door will open.
Further reading: National Weather Service Denver and Boulder office.
At some point most growing food and drink businesses run out of cold space. The choice is between building a bigger walk-in and renting cold space when you need it. Each one fits a different kind of business.
A permanent walk-in makes sense when you are full every week of the year. It needs planning, a contractor, electrical work, and often a permit, along with floor space or a pad outside that you will not get back.
Renting a refrigerated trailer is simple when the details are sorted out first. Most problems we see come from a small miss, like a circuit that was not really free or a spot the truck could not reach. Here are the questions we walk through with Centennial customers.
What are you storing, and at what temperature? Frozen food wants a hard freeze. Beer, produce, and prepared food want cool air. Wine wants it warmer still. The answer sets the number on the controller and sometimes means two trailers.
Tell us what you are storing, where the trailer will sit, and how long you need it. Call us or request a quote, and we will confirm the size, the power plan, and your delivery window.