Maintaining your walk-in coolers and freezers is pretty simple. For starters, a clean walk-in is an efficient one. Your staff is likely are trained to keep both the interior and exterior clean and sanitary (use a mild soap detergent and damp mop), but key components can sometimes be overlooked. Pay particular attention to:
Door gaskets. Keep clean and pliable. Replace when worn.
Hinges and door closers. Check regularly for proper opening.
Condenser and fan. Keep clean and free of grease so they can do a more effective job of transferring heat. Since most of you will use remote refrigeration systems, that will mean a trip up to the roof for someone on a regular basis.
Condenser and drain lines. Keep them clear and schedule checks of the seals where they enter the building.
Beyond checking these areas, it makes sense to schedule servicing every three months if your system is self-contained and every six months if it’s remote.
These tips come from the February 2009 issue of Foodservice Equipment Magazine. Find the full article here. The article also details the new government EISA rules and new innovations in walk-in component technology from glass doors to compressors.
