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Proper operation of refrigerators and freezers in a professional kitchen means choosing the right appliance, placing it correctly, storing food efficiently, and ensuring regular cleaning and professional maintenance. Refrigeration equipment is the regulating factor of the kitchen – the link in the chain that ensures the hygiene of ingredients and directly affects the quality of food in the entire foodservice operation. That is exactly why it should not remain in the background just because of its "inconspicuous" supporting role.
Seven tips to extend the service life of your appliance
1. Market research
The service life of a refrigerator begins with its selection. The quality features of the appliance determine its life cycle from day one. Choose refrigeration equipment and freezing equipment with these marks of quality:
- high-quality 18/8-10 AISI type 304 stainless steel,
- antibacterial and anti-corrosion protection of the evaporators,
- trouble-free operation of the appliance even at a room temperature of +43 °C.
2. Correct placement of the appliance in the room
The ventilation of the cooling mechanism must be unobstructed. Make sure there is enough space for air circulation and keep a distance of 25 cm from the ceiling – especially with cold rooms. With counter refrigerators, there must be no obstacles in front of the ventilation openings of the cooling mechanism.
3. Efficient use of the refrigerated space
A refrigerator only works properly when air circulates freely inside it. Pay attention to three points:
- place containers in the guide rails or holders, not on the floor of the appliance,
- place stored ingredients on the surface of the holders and shelves,
- do not exceed the maximum level of the storage space.
4. How food is stored
A significant source of problems is the food itself – especially acidic food. Store food in suitable containers and place it in the refrigerator covered. Acidic foods such as lemon, vinegar or wine must be sealed in airtight containers.
5. Cleaning
Regular cleaning according to the manufacturer's instructions ensures food hygiene and at the same time extends the service life of the appliance. The main cause of problems tends to be unsuitable cleaning agents and tools.
Caution! Chlorine-based cleaning agents are prohibited – they can severely corrode stainless steel. Likewise, abrasive cloths and steel brushes can irreversibly damage the material. Instead, use warm soapy water and clean soft cloths that will not damage the surfaces. The cleaning frequency depends on the intensity of use and the tidiness of the operating staff.
6. Regular maintenance
Refrigerators need regular maintenance. Its frequency depends on the operating conditions and the use of the appliance – but always delegate the inspection to a professional. On average, professional maintenance is recommended every 12 months.
7. Staff training
The last, but perhaps most important recommendation: train the people who use the appliances. Take the time to help your team understand the benefits of all the above principles for the operation of refrigeration and freezing equipment – ultimately, it will make their work easier and improve their results.
Correct food storage = maximum cooling performance
Order is one of the most important signs of professionalism. In gastronomy, a high-quality and well-organised refrigerator or freezer symbolises the trustworthiness of the operation and is directly linked to the quality of services and products.
The way the refrigerated space is filled is also decisive for the correct operation of the appliance, its long service life and the hygiene of the stored food. Unobstructed air circulation is key – the air must not be blocked by boxes, dishes or other obstacles.
A refrigerator is filled efficiently when:
- products are placed in suitable containers,
- products do not exceed the maximum storage level,
- products are always placed on the racks and within the area defined by the shelves,
- products do not touch the walls of the appliance,
- the airflow from the evaporator fan is unobstructed.
Choosing new refrigeration equipment for your operation? Browse our range of upright refrigerators and upright freezers – we will be happy to help you choose.
FAQ
How often should a professional refrigerator undergo expert maintenance?
The maintenance frequency depends on operating conditions and the intensity of use, but the inspection should always be delegated to a professional. On average, expert maintenance is recommended every 12 months.
What should you use to clean a stainless steel refrigerator or freezer?
Use warm soapy water and clean, soft cloths. Chlorine-based cleaning agents are prohibited because they corrode stainless steel, and abrasive cloths or steel brushes can damage the material irreversibly.
How should a refrigerator be positioned correctly in a professional kitchen?
The ventilation of the cooling mechanism must remain unobstructed. Ensure enough space for air circulation, keep a distance of 25 cm from the ceiling for cold rooms, and leave the ventilation openings of counter refrigerators free of obstacles.
How should food be stored in a refrigerator so it cools properly?
Place food covered in suitable containers, store it on the shelves and in the guide rails, not on the bottom of the appliance. Do not exceed the maximum fill level of the storage space, keep food away from the walls and allow the air from the evaporator fan to flow freely. Acidic foods (lemon, vinegar, wine) must be kept in airtight containers.
