Faulty gaskets on the doors of refrigerators and freezers cause more problems than increased energy bills. They also create hot and cold spots within the unit, which can damage product or cause it to spoil.
If you are acquiring a restaurant, make sure to check the refrigeration and freezer equipment. Many older systems do not have releases on the inside of the doors to prevent accidental lock-ins. If the onsite equipment lacks these, negotiate the cost of replacement into the contract.
A cross-ambient condition exists in commercial refrigeration units when the temperature detected in the capillary system is as warm, or warmer, than the other parts of the sensing system. It’s a problem because it interferes with the thermostat switching controls.
How can you check whether your refrigerator door's gasket is tight? Close a dollar bill in the fridge’s door so that it is half in and half out. Your fridge won’t hold the bill firmly if your gasket isn’t tight enough.
Raymond Loewy once said, “The most reliable appliance has simplicity and quality, does what is demanded of it, is economical to use, easy to maintain, and just as easy to repair. ...It also sells best and looks good.”
Do you know: Lining your crisper with paper towels or newspapers helps soak up any moisture that may come off fruits and vegetables, helping them stay fresh for longer.
Regularly clean the seals on your refrigerator door with a mild detergent a couple of times a year to keep them from drying out and splitting. Pliable seals keep cool air in while blocking warm air from the outside.
When evaluating a commercial refrigerator, open the door to raise the internal temperature. When the condenser fan and compressor kick on to cool the unit, they should do so together. The evaporator fan should also run as the unit cools and should operate quietly.
Commercial refrigerators or freezers need regular maintenance. Check carefully to make sure the cabinets of your units are in good shape, the doors close snugly, and that the gaskets are not weathered and split.
For display refrigerators, reach-in coolers, milk bins and other equipment that requires constant on and off cycling for cooling, an electronic temperature controller provides consistent service, easy programming, and quick installation.
While regular servicing of your commercial refrigeration equipment will keep it in peak condition, there are a few things you can do to help with its maintenance. One thing is to make sure the areas around intake and exhaust areas are free from clutter and blockage.
If you are designing a new restaurant kitchen or renovating an existing one, you should decide if you want refrigeration units in the food receiving area and, if so, what type(s) you will need.
The best advice for purchasing a used refrigerator, especially a commercial unit, is not to do it. There is no way to guarantee the condition or service life of a compressor, evaporator, or defroster on a used unit and the replacement cost would negate the savings of buying it.
Commercial refrigeration units produce condensation and drain lines are used to move this moisture away. Check them periodically to make sure the lines are not clogged. While you're at it, look for signs of scale, and have it cleaned off if there is any.
For storage in cramped or crowded walk-in refrigerator or freezer areas, consider installing vented shelving. Their open design allows for good airflow around goods, and helps to prevent frost buildup on items in the freezer.
When buying a new refrigerator or freezer, don't forget the obvious. Measure the space where it will sit to make sure the new one fits. Also, be sure the door has an unobstructed swing path, and whether it needs to open from the left or right side.
Different commercial applications have different needs when it comes to freezing. Those environments that require constant opening and closing of a unit need a product that is different than what is needed by businesses that may only open it once or twice a day.
Freezer burn happens occasionally, and not just to product that has been in a deep freeze for a long time. Fortunately, it doesn’t mean the product has spoiled, it’s just dried out in that area. You can cut the “burned” area off and use what remains as you normally would.
Freezer burn happens occasionally, and not just to product that has been in a deep freeze for a long time. Fortunately, freezer burn does not mean the product has spoiled, just dried out in that area. Cut away the “burned” area and use as normal.
In the restaurant industry, frost is a killer, damaging food and having a negative impact on profitability. With older equipment, defrosting timers can just wear out. At the first sign of frost on your product, have the equipment checked and repairs made.
If you have a wine collection that you take personal pride in, then talk with us about appliances designed to protect and showcase and protect it. Several models of refrigerators are available with wine compartments to keep your vintage at the perfect storage and serving temperature.
Avoid overfilling your refrigerator with food and containers. To cool food properly, air must circulate freely around the goods and throughout the unit. If the refrigerator is too full, the air will circulate around the perimeter of the box, but won’t cool everything inside.
Always remember to rotate your stock – even in a freezer. This prevents product from staying in the freezer for too long a time, suffering accidental freezer burn, and then requiring disposal. Remember, first in – first out.
As the weather warms, you need to be able to keep things chill while they wait for their turn over the flames of your grill. Outdoor kitchens can be configured to include refrigerators for just this purpose, or to keep beverages cold and handy.
