Fortunately, reach-in interiors require minimal maintenance, with just periodic wiping down with warm soapy water representing the most frequent task.

Cabinets should be cleaned thoroughly on a weekly basis using proper chemicals. Clean condenser coils either weekly or up to every three months, depending on the application and location of the unit. Every three months, examine the fan motor and compressor to determine if there are any loose parts or excessive noise.

The biggest issues with refrigeration center on lack of air movement. Obstructing air movement across the condenser coils and through the grill plates forces the compressor to work harder, which will ultimately shorten the equipment’s service life.

Doors on these units regularly need attention. Gaskets get easily overlooked in a beverage or bar environment, where staff constantly open and close doors. Because gaskets can get sticky, operators should clean them weekly — or, at minimum, monthly — using soap and water. Otherwise, the gasket will start to stick to the doorframe and eventually tear, which compromises the door seal, leaking cold air out of the unit. If this happens, the cooling system will need to work harder to keep proper temperatures. It can be a challenge in bar environments as the refrigeration units are located by taps that cause messy spills, which can compromise door gaskets. In addition, loose or bent hinges can be a problem as doors will wobble, potentially allowing cold air to escape. These can be easily tightened or replaced like gaskets.

Undercounter reach-in temperatures should be checked regularly and logged in. If there are concerning fluctuations, a service call is warranted. If the compressor stops cooling and the unit is older, it makes more sense to replace, rather than repair, the unit.

The average service life of these units is between 10 and 15 years with proper care and maintenance. Typically, units that are between 5 and 9 years old require more repairs as operators begin dealing with more breakdowns.