No commercial kitchen can survive without refrigeration. It allows operators to safely store thousands of dollars' worth of product and prep food in anticipation of high volume periods.
CFESA recommends operators take these few simple steps to ensure that freezers and coolers are operating properly.
- Maintain temperature logs covering opening, shift change and close. This will allow you to see unusual temperature patterns and schedule service that prevents product-loss emergencies.
- Keep evaporator coils and condenser coils clean. Never obstruct the airflow of fans.
- Never place un-refrigerated or heated product in refrigeration units. If cooked food needs to be held for an extended period, use ice baths or blast chill/freeze equipment to first lower its temperature.
- Do not overstock storage units with product. Air should move freely around all items, especially sides and bottom. Cold pans should never be greater than 2/3 full.
- Prior to placing a service call, check that power is on and observe the temperature pattern for one hour to avoid false alarms.
- All door gaskets should seal from outside air completely. Gaps will have a big impact on performance. Cold pans should sit in place and have no bent corners.
For additional information about servicing foodservice equipment, visit the CFESA website.