Capital Cooling: How to get the best from your commercial refrigeration equipment

Capital Cooling: How to get the best from your commercial refrigeration equipment

In the current economic climate we are all looking for ways to reduce costs. One way to do this is to maximise the efficient use of all available resources.

Refrigeration is an essential resource within the hospitality sector, however, running costs and the environmental effects can be high.

Capital Cooling have developed the following guidelines to help you get the most from your commercial refrigeration equipment. These invaluable tips can help you save money by reducing/eliminating unnecessary refrigeration service and maintenance costs.

1 Positioning

The positioning of your commercial refrigeration cabinet, whether it is a multideck chiller, chest freezer, ice cream freezer, back bar bottle cooler , glass door fridge or even an ice machine, can have a huge effect on efficiency operation. By taking care with the positioning you can not only improve the lifespan and performance of the product but also reduce the energy consumption and general running costs.

Avoid draughts from doors, open window and air conditioning ducts

Do not expose the equipment to direct sunlight, other heat sources or incandescent light

Do not obstruct or restrict the flow of air to the condenser

Maintain a minimum air gap of 100mm between the back of the equipment and the wall to ensure good air circulation

2 Day to Day Operations

The day to day operation of your unit plays a major part in the performance. Adhering to these rules will maximise the efficiency of your refrigeration product.

Glass door chillers and freezers should have doors closed whenever possible to maintain stable temperatures

A fully stocked and neatly merchandised cabinet will operate more efficiently

Never exceed loading limits or obstruct air flow to chillers, freezers, cold rooms and cellars

Always ensure that thermostats are set at realistic levels

3 Housekeeping

Always monitor the performance of your equipment, should you see a decrease in temperature or increase in noise/heat generated by the unit there may be something wrong.

Check for damage to door seals as these may cause temperature loss

Regularly inspect the equipment for spillage and debris in the air grilles, wells and condensate trays

Regularly clean equipments, including fan decks, condensate trays and water outlets

Use a vacuum cleaner to carefully remove dust and air borne debris from the condenser unit and cooling fins

4 Service and Maintenance

Don't wait until your unit develops a problem before calling someone to look at it, an engineer should be asked check over your unit and clean the internals on a regular basis.

In the event of a temperature rise allow one hour for recovery before reporting a fault

When a fault is obvious, request an engineer visit promptly to prevent further equipment damage

In the event of an equipment failure, transfer perishable goods to an alternative cabinet or back-up chiller

When logging a service or maintenance call always quote equipment type, manufacturer, model number, serial number and to help with a swift response

5 Finally

KEEP DOORS CLOSED

Make sure there is power!

Do not overload!

Clean condensers where safely possible regularly

Clean/wipe door seals on a weekly basis

Make sure the equipment is not on defrost

Make sure the evaporator is kept clear

Clean on a weekly basis

Defrost periodically where applicable

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