Compared with other equipment, reach-ins are relatively simple to clean and maintain. For cleaning, use soap and water when wiping down the interior and exterior of the refrigeration unit as necessary.
The condenser coil should ideally be cleaned monthly using a condenser foam spray cleaner that penetrates dirt before it is rinsed off. Operators can perform this task themselves, but it’s important to use the appropriate cleaner or the coil runs the risk of being damaged. In between these cleanings, it’s best to occasionally brush off the condenser so the system operates at peak performance.
Loose hinges will cause the door to drag and allow air to get into the unit, compromising temperatures and the reach-ins overall operation. For this reason, regularly check both hinges and gaskets. In addition, clean evaporator fins as often as possible, especially in greasy environments. The fan motor and compressor should be examined quarterly or if they generate excessive noise to determine if there are any loose parts.
Because this equipment operates 24/7, it is heavily used in foodservice operations. If properly maintained, reach-ins can last an average of 15 years, although some units have been in service as long as 30 years.
Operators should perform regular temperature checks that are recorded in a log at least daily. Reach-ins that are not maintaining proper temperatures or cooling quickly enough need servicing as soon as possible.
Deciding on repair versus replacement is typically due to cost in relation to the unit’s age. For example, if a 12-year-old reach-in experiences a compressor malfunction or if doors are warped, replacement makes more sense than repair due to the cost.
