What a commercial refrigeration service should include
Refrigeration servicing varies wildly in quality between contractors, and because the equipment usually keeps running afterwards either way, it is hard for a customer to judge what they paid for.
This is the work we carry out and record, so you have something concrete to compare any quote against.
The core checklist
- Condenser cleaned properly, including degreasing in kitchen environments
- Evaporator inspected for ice build-up and defrost operation verified
- Fan motors, blades and guards checked for wear, noise and airflow
- Door seals, hinges, closers and heater tapes inspected and adjusted
- Running pressures, superheat and subcooling measured against expected values
- Cabinet and product temperatures verified and the readings recorded
- Controllers, probes and alarm settings checked and corrected
- Drains and drip trays cleared, condensate route confirmed
- F-Gas leak check carried out and logged where the charge requires it
Why recorded readings matter more than a tick sheet
A tick sheet tells you an engineer attended. Recorded pressures and temperatures tell you whether the equipment is drifting. Over three or four visits, a cabinet that is slowly losing performance becomes obvious in the numbers long before the stock is at risk, and you get to plan the repair rather than react to it.
Setting the right interval
Quarterly suits busy kitchens, cold rooms with heavy door traffic and retail cabinets that run 24 hours a day. Six-monthly is usually enough for lighter duty equipment in cleaner environments. Ice machines are their own case because they also need descaling and sanitising, so they typically sit on a more frequent cycle.
FAQs
Common questions
Should refrigerant just be topped up at each service?
No. A system that needs refrigerant has a leak. Topping up without finding and repairing the leak wastes money, and deliberate top-ups in place of leak repair are not acceptable practice under the F-Gas rules.
Do you provide the readings in writing?
Yes. Every visit produces a written report with the readings, the work carried out and anything that needs attention, quoted separately.
Does this replace our daily temperature logs?
No. Your own food safety monitoring is a separate obligation. Our records support it but do not substitute for it.
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