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Commercial Kitchen Refrigerator Guide
April 25th, 2025
Last updated: April 25th, 2025
In any commercial kitchen, the refrigerator is more than just an appliance; it’s a critical piece of equipment that keeps operations safe and legally compliant. Fridges are crucial in a bustling restaurant, a hotel kitchen, or a small catering business, and this means your commercial kitchen refrigerator in good working condition is essential.
This guide breaks down everything you need to know about commercial refrigerator maintenance as well as some of the other top tips.
Commercial Kitchen Refrigerator Maintenance Matters
A well-maintained commercial refrigerator does more than preserve food. It supports hygiene standards and may have other benefits. It can prevent costly breakdowns as well as reduce energy consumption, and extend the lifespan of your unit. Failures can lead to food spoilage or even non-compliance with important regulations.
Routine maintenance isn’t just smart, it’s often a legal necessity in regulated food environments. Ignoring it can result in both financial and reputational damage.
How Often Should Maintenance Be Carried Out?
There’s no one-size-fits-all schedule, but a good rule of thumb is:
Daily: Basic checks like temperature readings, door seals, and cleanliness.
Monthly: Cleaning condenser coils, checking thermostat accuracy, and inspecting for leaks or build-up.
Bi-Annually or Annually: A full professional service, including refrigerant checks, fan motor inspection, and deeper cleaning.
The Health and Safety Executive (HSE) doesn’t specify exact timelines but does require employers to maintain equipment in safe working order. In food businesses, this aligns with HACCP principles, where cold storage is a Critical Control Point (CCP). Regular maintenance proves due diligence and helps meet food hygiene laws under the Food Safety Act 1990 and Regulation (EC) No. 852/2004.
Common Commercial Fridge Problems
Even top-of-the-line units can develop issues over time. Spotting the signs early helps prevent costly failures and required repairs. Here are some common problems to keep an eye out for:
Inconsistent Temperatures
If temperatures are fluctuating, food safety is at risk. This could be caused by faulty thermostats, blocked vents, or overloading. Be sure to check the temperature logs regularly and recalibrate if needed.
Frost or Ice Build-Up
This often points to a broken defrost system or poor door sealing. Ice can also damage internal components if not addressed early. Make sure doors are closing properly and that the unit is defrosting as it should.
Water Leaks
Pooling water is usually a sign of clogged or frozen drain lines. Leaks can lead to floor hazards and encourage mould growth, so they should be addressed straight away.
Unusual Noises
Humming and occasional clicking are normal. Grinding or buzzing are not. Strange noises often mean the fan, compressor or condenser is on its way out.
Power Failure or Compressor Problems
If your fridge isn’t powering on, or if it cycles too often, it might be an issue with the power source or the compressor. Don’t attempt electrical repairs unless qualified, this is a job for a professional electrician.
Top Tips for Regular Maintenance
To keep your commercial fridge in top shape, adopt a proactive approach:
- Clean Coils. Dusty coils make the compressor work harder, increasing energy use and wear. Wipe them down monthly.
- Check Door Seals. Broken gaskets allow warm air in, causing temperature fluctuations. Clean seals weekly and replace if cracked.
- Organise Contents. Avoid blocking vents with overloaded shelves. Good airflow helps maintain consistent temperature.
- Use Thermometers. Rely on internal thermometers, not just digital readouts, to ensure accurate temperature readings.
- Schedule Professional Servicing. Don’t wait for a breakdown. Get an expert to service the unit at least once a year.
Legal Compliance in the UK
In the UK, commercial kitchens are legally required to keep cold storage units in safe and hygienic condition. The Food Standards Agency (FSA) requires chilled foods to be kept below 8°C, with a best practice target of 5°C or below.
Under The Provision and Use of Work Equipment Regulations 1998 (PUWER), employers must ensure that all work equipment, including refrigeration units, is safe and maintained in good repair.
HSE also emphasises Preventive Maintenance. This means creating a planned schedule, keeping records, and ensuring any repairs are carried out promptly and by competent persons.
In case of inspection by Environmental Health Officers (EHOs), having documented maintenance logs, service records, and temperature checks will show that a business is acting responsibly and within the law.
A commercial fridge that’s neglected can quickly become a business liability. Regular maintenance isn’t just about avoiding technical breakdowns, it’s also about upholding food safety, energy efficiency, and legal compliance.
We know that things can go wrong at any time, which is why we offer a 24/7/365-hour emergency service. So, if you have a refrigeration emergency, simply give us a call and one of our team will be with you as soon as possible to carry out the necessary repairs.
Contact Us
Contact Robinsons Facilities Services today for a reliable commercial refrigeration service company operating throughout Yorkshire and UK-wide.
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