Mould is one of those problems that sneaks up on you. One day everything's running smoothly, and the next you're facing health code violations, equipment failures, and potentially thousands of dollars in remediation costs.
Mould doesn't care whether you're running a commercial kitchen or storing wine at home. It thrives wherever refrigeration and cooling systems create the right conditions, and understanding ‘why’ puts you one step ahead of it.
When White Refrigeration sets out to solve a problem for a client, they don’t settle for something that 'could work'. They pursue solutions that will work, designed around how systems actually operate and how people use them. So when the opportunity arose to create their own workspace, the same standards applied. It had to be 90% plus. It had to be passion, not compromise.
"It was midnight when my phone rang. A Viaduct restaurant's walk-in cooler had failed," recalls Alex, a recently qualified refrigeration engineer at White Refrigeration. "Working alone, I diagnosed and repaired the system within three hours. I remember the chef was very happy. And from then at that point onwards, he remembered my name."
In a waterfront home in Auckland, there stands a wine cellar that tells a story of family, passion and perseverance. The cellar began as a father's pride and joy – a dedicated space for his carefully chosen collection of wines and ports. For over five years, he enjoyed his thoughtfully designed cellar, sharing his passion for fine wines and port with his adult children.
