Commercial Food Equipment Service Association

2216 West Meadowview Road, Suite 100 ۰ Greensboro, NC 27407

Ph: 336.346.4700 ۰ Fax: 336.346.4745

 

  

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REFRIGERATION

  • Maintain temperature logs, "open-shift change-close" daily, unusual patterns observed allow scheduling service prior to product loss emergencies

  • Keep evaporator coils (cold air) and condenser coils (warm air) clean.  Never obstruct airflow of fans

  • Never place un-refrigerated or heated product in "designed for storage" equipment, use ice baths or blast chill/freeze equipment

  • 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 (no mounding), keep pans in place constantly (1 out/1 in)

  • Prior to placing a service call, check that power is on and observe temperature pattern for one hour to avoid false alarms (check resets)

  • All evaporator coils should be free of ice by visual inspection at all times

  • All door gaskets should seal from outside air completely. Gaps will have a big impact on performance.  Cold pans should sit in place, no bent corners.


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© 2008 Commercial Food Equipment Service Association ۰ 2216 West Meadowview Road, STE 100 ۰ Greensboro, NC 27407
Ph: 336.346.4700 ۰ Fax: 336.346.4745