Handle Your Restaurant Holiday Rush with Refrigeration Equipment Preparation

Handle Your Restaurant Holiday Rush with Refrigeration Equipment Preparation

It is the most wonderful time of the year! Restaurants have to get many more things prepared for the holiday rush than just any normal Friday or Saturday night. With the holidays, restaurants have to figure out special dishes to create, holiday special offers, and securing reservations for holiday parties and large groups of guests. But all the preparations and celebrations can get ruined instantly with refrigeration equipment breaking down. Without running refrigeration equipment, your restaurant will not survive the holiday rush and business will go elsewhere. If your restaurants refrigeration and freezing systems have not been checked in a while, now is the time to start refrigeration equipment preparation for the holiday season.

Keep the Interior of the Refrigeration Equipment Clean

You need to start your refrigeration equipment preparation at the most basic level by cleaning the interior of the unit. Keeping the interior is not only important for food safety standards, but it can help your unit run more efficiently to avoid overworking, causing a major repair.

The areas of the interior of the restaurant’s refrigerator that need to be clean include the doors, shelves, each wall from top to bottom, and the door’s gaskets (the rubber or plastic piece that sticks to the frame of the door). Soap and water works great since you should refrain from using hazardous cleaning chemicals that can corrode the metal over time. Typically it is recommended to clean the refrigeration interior at least once a week.

Clean the Exterior Parts of the Refrigeration Equipment

There are a couple exterior parts of the restaurant’s refrigerator that should also be cleaned on a fairly regular basis, but might not need to be cleaned as often as the interior of the refrigeration equipment. These parts include the compressor, the condenser and the capillary (also known as the expansive valve). These three parts are typically located on the backside of the refrigerator.

Prior to cleaning the condenser coils, it is highly recommended to refer to the refrigeration equipment’s owner’s manual or to ask your local HVACR technician. It is also recommended to clean the fan blade and motors at least once a month. Simply run a soft cloth over the motor and fan blades for a dry cleaning method. Getting into the deeper details of refrigeration equipment preparation will help keep your unit running at a more optimal level, especially when it will be opened and closed often during the busy holiday season.

Call an HVACR Technician for Specific Refrigeration Equipment Preparation

An HVACR technician can do all of the above maintenance tasks to save you time during the busy holiday season. The technician can also take refrigeration equipment preparation a step further by getting into the (literally) nitty gritty details of refrigeration maintenance. This includes:

  • Removing debris and grease from the equipment’s motor, fan blades and tough to reach places of the refrigeration equipment.
  • Making sure the fan blades and motor is functioning properly.
  • Calibrating the thermostat inside the refrigeration equipment to make sure it is keeping food and beverages cool at the correct temperature.
  • Checking refrigerant levels.

During this time, you can talk with a HVACR technician about scheduling preventative maintenance for your restaurant’s refrigeration equipment. This is the ultimate refrigeration equipment preparation you can perform, no matter what time of year it is.

TOPICS

- Preventative Maintenance is key to the longevity of your equipment
- Why leave your systems to chance?
- Is your water safe?

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