Your refrigerator is a very important component when it comes to businesses that are in the food industry. As such, you will find that apart from having it cleaned, there are a few other things that should be performed in order to make sure that it is okay. In order to service commercial coolers, be sure to have routine maintenance scheduled after every few months.
What a client needs to do is identify one such program. Once identified, he can then proceed with the enrollment process. Units are checked by professionally trained personnel after the enrollment process has been completed. The main advantage of such programs being that the personnel are able to spot and correct all potential problems before they escalate.
The gasket in the door must be checked on a regular basis. You can slip a single dollar bill between the door and the gasket to find out if there are any space. If the door has a problem in closing, remove the gasket and replace it with a new one.
If running a food related business, it will be essential to have the employees check the holding temperature after every few hours. When regularly checked, you are making sure that the temperatures do not drop too low. When there is a drastic drop in temperatures, food starts to spoil.
Low temperatures in a cooler can come about for two main reasons. They can be caused by a malfunction that has occurred in the refrigerator. In addition, when the vent becomes blown out, temperatures will start to drop at a very fast rate.
Make sure that the interior lights are replaced as often as possible. When you have functioning interior lights, it makes it easy for your employees to find what they are looking for with ease. During replacement, be certain to use the same kind of wattage already present. The bulb should also be of the same size.
If you have to clean the interior of your fridge, make sure you do it property. Chemicals and steel wool should not be used in cleaning. Chemicals for instance can leave behind an odor that can contaminate the flavors of the existing food items.
Apart from regular cleaning, it is vital to have a technician look at the unit on a regular basis. The technician is always able to spot problems before they begin to worsen. Always ensure that the unit is looked at by a service agent that has been certified by the manufacturer.
What a client needs to do is identify one such program. Once identified, he can then proceed with the enrollment process. Units are checked by professionally trained personnel after the enrollment process has been completed. The main advantage of such programs being that the personnel are able to spot and correct all potential problems before they escalate.
The gasket in the door must be checked on a regular basis. You can slip a single dollar bill between the door and the gasket to find out if there are any space. If the door has a problem in closing, remove the gasket and replace it with a new one.
If running a food related business, it will be essential to have the employees check the holding temperature after every few hours. When regularly checked, you are making sure that the temperatures do not drop too low. When there is a drastic drop in temperatures, food starts to spoil.
Low temperatures in a cooler can come about for two main reasons. They can be caused by a malfunction that has occurred in the refrigerator. In addition, when the vent becomes blown out, temperatures will start to drop at a very fast rate.
Make sure that the interior lights are replaced as often as possible. When you have functioning interior lights, it makes it easy for your employees to find what they are looking for with ease. During replacement, be certain to use the same kind of wattage already present. The bulb should also be of the same size.
If you have to clean the interior of your fridge, make sure you do it property. Chemicals and steel wool should not be used in cleaning. Chemicals for instance can leave behind an odor that can contaminate the flavors of the existing food items.
Apart from regular cleaning, it is vital to have a technician look at the unit on a regular basis. The technician is always able to spot problems before they begin to worsen. Always ensure that the unit is looked at by a service agent that has been certified by the manufacturer.
About the Author:
Cindy H. Cassidy has worked nearly every position in both the back and front of the restaurant over the past 16 years. Currently as a project manager, she oversees the opening of new restaurants. If you would like to read more on Service commercial coolers she suggests you visit her friends at Imbera: Commercial Coolers, Refrigerators, Freezers USA.
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