4 Common Commercial Refrigeration Problems & What Users Should Check

Whilst issues can arise with any catering equipment, problems with commercial refrigeration can be particularly time-sensitive for restaurants, bars and shops. For this reason, if you run into problems with your commercial refrigeration unit, there are a few things worth trying before you call out an expert engineer.

If you run into temperature-related catering refrigerator issues, there are a few things which are quick and easy to check, and which may resolve the problem without professional assistance.

• Firstly, check that the condenser isn’t blocked. Accumulations of dust and dirt in condensers are a common complaint amongst users of commercial refrigerators. This build-up can result in overheating, so it’s worth clearing any blockages regularly as part of commercial refrigeration maintenance.
• Next, ensure that the commercial refrigerator has sufficient airflow. Check that there’s at least 10cm of ‘breathing room’ on all sides of the refrigeration unit. Stale air and a lack of circulation can cause overheating as well as other restaurant refrigeration issues.
• Also, one often-overlooked possibility is that the ambient temperature of your commercial kitchen or retail space may be higher than is recommended by the manufacturer of the commercial refrigerator. This can in turn cause your refrigeration unit to be overworked. Check the manual of your particular catering refrigerator for specifics on this.
• Another possibility is that the gas could be low and requires a refill. If the gas has recently been topped up and the issue still persists it may indicate a leak, which will require an engineer or commercial refrigeration expert to repair and resolve.

• Leaking  
  • Refrigeration shouldn't leak as there isn't anything that could possibly be leaking. In the case that you spot water coming from your commercial refrigeration unit, it is often the case that the equipment is not level, or the drain pan is misaligned. This will result in the drip tray overflowing and causing what appears to be a leak. Always ensure that a commercial refrigeration unit is level when installing which means that the drip tray can keep water where it's meant to be until it has evaporated.
• Condensation 
  • Whilst some condensation is normal, there are a number of common causes that could lead to excess condensation. One of the most common causes of abnormally high levels of condensation within commercial refrigeration, especially glass door fridge displays, is blocked drain holes or drain tubes leading to pooling of water in the base of the cabinet.
  • Yet another condensation-related catering refrigeration problem is damage to the seals (or gaskets) around the door, which can allow warmer external air to enter the interior of the chilled cabinet or counter.

All commercial equipment which comes into contact with hard water is susceptible to limescale, which is essentially a hard residue mainly consisting of calcium. Limescale can plague any equipment that utilises a water supply including warewashers, glasswashers, dishwashers, combi ovens, commercial ice machines, steamers and ice & water dispensers.

Limescale can harbour harmful bacteria, in some cases, taint the taste of your commercial kitchen’s food and drink, is unsightly, and can result in reduced performance levels in commercial catering equipment.

TOP TIP: It is always recommended to use a water softener with any equipment connected to a water supply. If you are known to be in a hard water area and don't have a water softener, if a problem does arise due to limescale it may not be covered under warranty.

• There aren’t many different approaches you can take to addressing a limescale problem. The tried and tested solution is to first de-scale the unit according to manufacturer's guidelines and user manual, then to invest in a water softener, which can improve the quality of your water as well as the lifespan of your catering equipment. Call our team to discuss the correct size of water softener for your equipment.

Any commercial refrigeration will make noise, more so than domestic counterparts, so a certain degree of sound is to be expected.

However, whilst it may not always be easy to detect ongoing sounds amidst the hustle and bustle of a busy commercial kitchen or behind a bar, excessive levels of noise and vibrations can be a symptom that something is wrong with your commercial refrigeration unit.

• Before calling out an engineer, the first thing the user should check is the fans, which may become blocked with dirt and dust, leading to overheating and thus an overworked fan, which will often produce a ‘rattling’ sound. This also applies to any fans connected to the compressor, so be sure to service these too. It’s best to make fan cleaning part of your regular commercial refrigeration maintenance process.
• If a unit isn’t correctly levelled, it can vibrate more than it should. Always ensure that your equipment is professionally installed and levelled. If this doesn’t remedy the noise issues, consider an anti-vibration mat – these are generally designed for washing machines, but can be helpful in reducing the sound of a commercial refrigeration unit too.