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SERVICELINE NEWS
REFRIGERATION: MAINTENANCE TIPS
If you have a coldroom, look closely at the evaporator, that’s where the cold air is blown from. If there is any ice on it, or around it, particularly at the back or sides, there’s a problem. If the ice has formed a stalactite, there’s a bigger problem. You’ll need a fridge service engineer to examine the cause.
Look closely at the ice from your ice maker. If it is usually clear, but has become cloudy, you may need to have the icemaker descaled. If you have a water filter fitted (most caterers should), change it at least once a year, and before the summer is a good idea. If you have a removable filter, pull it out and wash it thoroughly.
On fridge and freezer cabinets, look closely through the condenser cover; this is the piece of stainless steel which has holes cut in it. If you can see lots of fluff or dirt covering the components, have it properly cleaned by a fridge service person. This will help stop the risk of overheating when it gets hotter.
Open each fridge and freezer door, and wash all round the door seal with warm, slightly soapy water, and a cloth. Don’t use a knife! Check closely for splits or ill-fitting seals and replace if damaged. Split seals waste huge amounts of energy and you don’t need that when kitchen temperatures soar.
Check the temperature readouts of all cabinets at the end of a long shift; these will show if a cabinet is recovering temperature properly when used heavily. If they are not recovering the correct operating temperature – and especially if your fridges or freezers haven’t pulled down to temperature after working all night – call an engineer immediately.
With greater throughput in the summer, train your staff to stack the fridges and freezers properly. Do not stack boxes all round the evaporator, and don’t fill a cabinet or bottle cooler so full that the air can’t circulate. Remember to chill bottles first before putting them in a bottle cooler.
PUBLISHED IN Caterer & Hotelkeeper May 22, 2008
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