Maintenance for Commercial Refrigeration Equipment
Commercial refrigeration is essential and contributes to the success of every commercial kitchen. Even minor issues can cause great inconvenience and even significant loss of revenue. That’s why it is important to perform regular maintenance on all your refrigeration equipment to ensure the smooth operation of your business.
Follow our tips to keep your refrigeration equipment in tip-top shape:
Exterior and Interior Clean
As with the cleaning of your kitchen, the refrigeration equipment should also be scheduled on the routine cleaning checklist. Regular cleaning will avoid buildup and make your job easier. To clean the interior, remove items and store them in a temporary cooler, then wipe or wash shelves with water and mild detergent. Use a sponge or cloth to clean the exterior and avoid using harsh chemicals on the surface.
The condenser coil is a key component in maintaining the temperature of your refrigerator. Dust, dirt and grease build-up can cause overheating, inconsistent temperature, or even failure. Before you clean the condenser, be sure to disconnect the power supply and follow the manufacturer’s instructions. Being in a commercial kitchen, your refrigerator condenser coil will require regular degreasing to ensure optimal performance.
The evaporator coil is another critical component that carries the function of heat absorption and helps to keep the refrigeration system cool as warm air passes through. In addition to consistent cleaning, you should also keep the vents clear to avoid blockages that can inhibit airflow. To maintain a steady temperature, do not overstock the interior and make sure items are cool before storage.
As with the condenser and evaporator coils, it makes sense to also keep the air filters clean, clear and dry. Again, the high exposure to grease and heat in a commercial kitchen means that routine cleaning will ensure the durability of your refrigeration units. Clean with a soft-bristled brush or use gentle vacuuming.
Seals, Pans and Tubes
Other parts to check and clean are the seals, drain pans, and tubing. The seals are critical in keeping cool air tightly enclosed within the unit. When cleaning, check to see if there are any cracks and replace if necessary. Drain the pans from any moisture, build-up and sludge to prevent odours, and rinse under water with detergent. Tubing can also become clogged, so examine to see if there’re any leaks or moisture as part of your maintenance procedure.
Keeping a routine cleaning schedule will ensure that your commercial kitchen stays operational efficiently. However, choosing the right refrigeration equipment is also paramount. Here at ACE Catering Equipment, we specialise in all commercial refrigeration supplies, from display fridges, benchtop units, to full walk-in cool rooms, we can customise a solution for your business.
Get in touch today.