Connecticut Refrigeration Trailer Rentals

What drives cold-storage demand in Connecticut

Weather and hazards

• Hurricane (August to October): Direct hits are rare, but the 1938 hurricane, Carol (1954), Sandy (2012) and Isaias (2020) all affected the state. Sandy (2012) flooded streets with storm surge and cut power to 98 percent of homes and businesses, per the state history. Prolonged outages after tropical storms can leave restaurants, caterers and grocers needing temporary refrigerated storage. Source
• Winter storm (October to April): The late-October 2011 nor'easter dropped heavy wet snow that snapped limbs and lines and left some areas without electricity for 11 days. The north and west of I-84 get the most snow. Multi-day winter outages can force food businesses to find backup cold storage or a temporary kitchen. Source
• Flood (Year round, peaks in spring and with tropical storms): The Connecticut River reached a record flood stage in Hartford in April 1909, and the 1938 hurricane flooded Hartford and East Hartford. Flooded kitchens and cold rooms can often take weeks to restore, which creates demand for temporary kitchens and dishwashing capacity. Source
• Tornado (May to August): Connecticut averages about one tornado a year, though severe summer thunderstorms can produce damaging ones, such as the 1962 F3 tornado in Waterbury. Storm damage to a building can interrupt cooling and cooking equipment on short notice. Source
• Drought (Summer and fall): By mid-November 2016, about 45 percent of the state was in severe drought and water-use bans were issued. Water restrictions can limit conventional warewashing and make self-contained dishwashing units more attractive for events and kitchens. Source

Power outages

• Tropical Storm Isaias (August 2020) knocked out power to roughly 715,000 Connecticut customers at its peak, and some Eversource customers were still dark nine days later. Outages lasting a week or more exceed what food businesses can ride out with on-site refrigeration. Source
• The October 2011 nor'easter left some areas without electricity for 11 days, and Hurricane Sandy in 2012 cut power to most homes and businesses in at least one town. Repeated multi-day outages have made backup cold storage a common contingency item for food operators. Source
• The state Department of Public Health tells food establishments that an extended outage, meaning about four hours or more, must be reported to the local health department. Operators facing a long outage often need a compliant cold-holding alternative quickly to avoid discarding stock. Source

Food and hospitality

• Connecticut's agricultural industry produced an estimated $3.3 to $4 billion in economic output in 2022, with nursery and greenhouse at 52 percent of farm sales and dairy at 13 percent. Farm and food-processing operations depend on cold chain capacity, especially during harvest and holiday peaks. Source
• The Connecticut Department of Agriculture reports 84 working dairy farms in 2025, supporting nearly 5,000 jobs and about $2.2 billion in annual economic impact. Milk and dairy products need continuous refrigeration, so equipment failures at farms and processors create urgent cold-storage needs. Source
• Shellfishing, including oysters and clams, is an important part of the state economy and coastal tourism, and the Department of Agriculture regulates the industry. Shellfish must be held at controlled temperatures from harvest to sale, which drives demand for refrigerated trailers on the shoreline. Source
• Foxwoods Resort Casino and Mohegan Sun, both in eastern Connecticut, are among the state's largest employers, and a 2006 state report put arts, film, history and tourism at over $14 billion in activity. Large hospitality venues run big food-service operations that can need extra cold storage and kitchen capacity during peak weekends or repairs. Source