Setting just the right temperature is key to achieving the best energy efficiency and the longest shelf life of refrigerated products.
Getting chilled products too cold risks damaging the stored products due to ice crystals forming and will use more energy, whilst a temperature too high will allow bacteria to multiply quickly. With frozen food, it is important that the temperature is cold enough so that sensitive products, such as premium ice creams, do not degrade, but a temperature too cold will use more energy and encourage quicker ice and snow build up, requiring more frequent defrosts.
Different products require different consideration however there’s some basic tips that can always be helpful.
Keep the door closed as much as possible
It may sound obvious, but every month we take dozens of calls for iced up evaporators caused by doors being misused, in one case being used to air condition the kitchen! Consider fitting a door switch so the door use can be monitored remotely.
Maintain Door seals and gaskets
It is essential that the door has a good seal.
Good maintenance
Like with a car, refrigeration equipment has many moving parts that require regular maintenance and cleaning. Our customers usually experience savings in energy, breakdowns and inconvenience which far exceed the cost of maintenance.
Test the temperature
Our control probes measure the air temperature, but the actual food temperature can vary. Use a calibrated probe and take the actual product temperature – a polystyrene cup full of jelly can make a good food simulator to avoid the hygiene risk of probing actual products.
