Commercial Refrigeration Cleaning Tips

Simply wiping off the dust every day is a good way to keep a daily check on the compressor, but to really get into the grit you need to incorporate a more in-depth cleaning method. Follow the below steps at least once every month and no more than once every other week.

SAFETY NOTE:

Always turn off your circuit breaker  while you perform any maintenance on your commercial refrigeration unit.

Walk-In Coolers 

• Turn off the circuit breaker that connects to your walk-in cooler.
• Assign this task to a two-person team.
• Cover and seal all of the contents in the cooler.
•  Find a cardboard box, a bucket or any other sturdy receptacle that can be used to catch dust and debris. Place a damp cloth on the bottom of the receptacle. This will be used to catch and keep the dust in, instead of blowing around.
• Use a shop vacuum with a nozzle to clean the surface of the condenser thoroughly. Let the vacuum run for about 20 seconds after the surface has been cleaned. This is to make sure that all the dust has travelled down the nozzle and into the vacuum’s tank.
• Position one person behind the condenser and have them hold the prepped dust-catching receptacle just behind the condenser’s vent.
• Reverse the air flow of the shop-vac and blow air into the condenser unit, blasting out dust that has settled inside.
• Wipe up any excess dust that has settled on any surfaces in the cooler.
• Mop the cooler floor and wipe down the walls.

Pizza Prep Tables and Chef Bases

• Disconnect from power.
• Remove the condenser’s grill cover.
• Remove any bolts or screws that are holding the compressor to the frame rails.
• Slide the compressor out.
• Use a stiff bristle brush to clean off dirt and dust from the condenser’s coils.
• Use a shop vacuum to clean out the interior area where the compressor sits.
• Vacuum the coils to free any additional dust.
• Reverse the vacuum’s air flow and blow off any additional dust on the coils.
• Slide the compressor back in and re-install the compressor to the frame.
• Wipe off the grill cover with a damp sponge and dry.
• Replace the grill cover.
• Wipe off all counter tops.
• Sweep and mop up the floor area where the cleaning took place.

Reach-In Refrigerator

• Disconnect from power.
• Assign this task to a two-person team.
• Make sure that all of the food inside and outside of the unit is well covered and sealed.
• Find a cardboard box, a bucket or any other receptacle that can be used to catch dust and debris. Place a damp cloth on the bottom of the receptacle. This will be used to catch and keep the dust in, instead of blowing around.
• Use a shop vacuum with a nozzle to clean the surface of the condenser thoroughly. Let the vacuum run for about 20 seconds after the surface has been cleaned. This is to make sure that all the dust has travelled down the nozzle and into the vacuum’s tank.
• Position one person behind the condenser and have them hold the prepped dust-catching receptacle just behind the condenser’s vent.
• Reverse the air flow of the shop-vac and blow air into the condenser unit, blasting out dust that has settled inside.
• Wipe off the grill cover of the condenser.
• Wipe off all outer surfaces of the refrigeration unit, sweep and mop around the cleaning area.

Call us today at 800-252-5892 to learn about the services we can provide for your refrigeration unit throughout the state of Illinois!  Also learn about other pieces of equipment we service here.

-- Commercial Refrigeration Repair -- Commercial Refrigeration Cleaning and Routine Maintenance--
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Eichenauer Services

2465 N 22nd St Decatur, IL 62526 

Phone: 800-252-5892  

Eichenauer Services

106 E McClure Peoria, IL 61603 

Phone: 800-252-5892  

Eichenauer Services

405 S Neil St Champaign, IL 61820 

Phone: 800-252-5892  

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Portable refrigeration units

In order to create the best dishes, many chefs prefer having all the freshest ingredients on hand. Many of these ingredients need to be kept cold, but walking back and forth to a stationary fridge or walk-in cooler isn’t always an option. In the same way, preparing almost any dish in a commercial kitchen can be easier if you have everything at hand. This is why portable refrigeration is making a larger impact each year on the commercial and industrial kitchen industry. It just makes sense to keep what you need, where you need it. If you haven’t already begun to employ this time saving and quality improving method of cooking, you might want to check out one of the following innovations:

1. The Work Top Fridge: One of my favorite new innovations for portable refrigeration is the work top refrigerator. These units double as a work station and a cold storage station. I don’t know how many times I’ve walked into a kitchen and seen a workstation beside a fridge. In almost all of these case the under carriage of the workstation isn’t being used. Just toss the fridge under there and you’ve saved yourself space and could even throw shelving across the space. All these advantages simply by using a work top fridge.
2. The Chef’s Fridge: Any chef will tell you that these are a must have in order to create the best dishes. Not only do some foods require refrigeration prior to serving, others need to be kept cool before cooking. The ability to manage this in a local setting with several trays for each type is definitely something worth checking out. These units can range from 1 cooling bay to 6 and can also vary greatly in size. Be sure to check out all the options available on a chef’s fridge before you decide which might be best for your commercial kitchen.
3. The Portable Under-Counter Fridge: Though the portable under-counter fridge isn’t a new innovation for commercial kitchen refrigeration, it’s one that isn’t used enough. Today’s line up of under counter fridges is more expansive than ever before. One of my favorites is the two drawers, one door model made by Beverage Air. The two siding drawers are perfect for items that are needed right at a station. The door with 2 shelves is also perfect for storing less needed items or a greater bulk of what you need. This unit doubles as a chef’s fridge, but has about one and half times the space per dollar. If you need up close refrigeration in your commercial kitchen and don’t want to waste space, have a look at under counter fridges first.
4. Portable Reach-In Coolers: One of the best things to happen in refrigeration today is portability. Almost any type of fridge you can think of is now being made on wheels. This includes you standard one and two door reach-in models. If you’ve been struggling with an old stationary fridge, you are dealing with a potential health hazard and a lot of extra work to prevent it. Today’s line up of commercial reach-in coolers is designed specifically for use in a safe and productive commercial kitchen.