When Ralph Hall at Kravin Frozen Yogurt in Wisconsin needed chiller tech support on his busiest day of the year, July 4th, Russell Watkins, American Chillers technician was available to help him. Frozen yogurt and ice cream machines often use chilled glycol to cool their machines for more consistent quality and less heat in the shop. Without the chilled water, the yogurt machines put out a product that is more like soup than ice cream.
Russell was making pancakes for his family during the first call, then grilling hamburgers on Ralph’s second call. Because Ralph is located in a rural area, the availability of quality Chiller technicians are sparse. Russell spent about three hours on the phone with Ralph and got him up and running (Ralph’s start-up technician had over-charged the chiller).
We often get asked what sets us apart from other chiller companies? One BIG factor is Russel Watkins and our All American Barbecued Tech Support that is there when you need us most!
