Planning and staff training

In a busy working environment, business owners and staff are often looking for ways to be more efficient. Anything which slows down the process of serving customers is at risk of being skipped, so it is easy to see how fridge cleaning and maintenance drops down the priority list.

The solution is to embed good practice into your policies and training. When managers and colleagues are trained in how, when and why they should carry out cleaning and maintenance tasks, they can be held accountable.

Every business is different, but you can use the following basic guidelines as a starting point when designing a maintenance and cleaning schedule.

Daily and immediate tasks

To reduce the risk of problems in the first place, make sure all staff are given refresher training on food hygiene and fridge stocking practises.

Embed vigilance into your operational systems. For example, whenever anybody opens the fridge/freezer, they can check that the fridge isn't too full (two-thirds is ideal), that meat is being stored on the bottom shelves and that older and opened stock is at the front.

They can also feel the interior temperature of the fridge/freezer, check for frost buildup and listen carefully to how the appliance sounds.

If a staff member spills something in the fridge or notices a spillage, they should clean it up immediately.

Why is this important?

A warm interior and frost buildup are often the first signs of a problem with your fridge/freezer.

Unusual noises should be investigated, but fridge/freezers are not supposed to besilent. Listen for the hum of the evaporator fan inside, as this operates constantly. The compressor and compressor fan will cycle on and off depending on the temperature setting of your appliance.

Mopping up spillages will save time in your weekly cleaning schedule and help prevent contamination, bad smells and bacterial growth.

Weekly cleaning schedule

Ideally, you will clean your fridge/freezer on a weekly basis. We have provided in-depth cleaning instructions in other articles, but here is a simple summary:

• Turn off the power to your fridge/freezer
• Remove all food, either to another fridge or to a cool space for no longer than four hours. Check the latest food hygiene guidance first.
• Remove all shelves and trays, and clean them in a sink with warm water and
  mild detergent.
• Wipe down the interior of the fridge/freezer with a sponge or soft cloth, using a toothbrush for stubborn dirt. Use warm water and disinfectant or a vinegar solution. Avoid harsh chemicals such as bleach and ammonia.
• Remember to carefully clean and check your fridge gaskets (see below).
• Rinse and apply a food-safe sanitiser if you wish. Dry the interior thoroughly before replacing the trays and shelves.
• Use a cloth or soft brush to wash down the sides and top of the fridge/freezer with warm water and mild detergent.
• Dust the condenser coils with a dust-cloth before vacuuming around them using the brush attachment.

Why is this important?

By cleaning your commercial fridge/freezer weekly, you will prevent the buildup of dirt and debris such as crumbs and grease. This has multiple business benefits, including:

• Easier cleaning
• Better hygiene by reducing the risk of contamination from bacteria, mould, etc.
• Lower risk of odours affecting the smell/taste of food
• A pleasant working environment, contributing to good staff morale
• A more efficient fridge/freezer by keeping gaskets airtight and vents unblocked.

Twice yearly servicing

Booking a six-monthly service with a qualified, F-Gas certified fridge engineer is recommended, whether through your appliance manufacturer or an independent company.

A service should include inspection and cleaning of your compressor; condenser and evaporator coils; fan blades and motors; thermostat and controls; filters and valves; pans and tubes and gaskets.

Why is this important?

Regular servicing will mean that you pick up on any problems as early as possible.

This has several advantages, including:

• Your fridge/freezer can quickly return to operational efficiency, bringing bills
  back down.
• Repairs are usually simpler and cost less.
• Compliance with refrigerant handling laws.
• Reduced risk of knock-on effects (for example, a broken evaporator fan will lead to increased compressor load until the fan is fixed).
• Increased fridge/freezer lifespan.

Caring for your fridge gaskets

When cleaning your fridge door seals, inspect them for signs of damage or wear. Never use sharp objects or harsh chemicals as these can harm the physical and chemical properties of your gasket.

We recommend cleaning your gaskets in place rather than removing them.

Why is this important?

Gaskets perform the vital function of separating the warm air outside of your commercial fridge from the cool air within. Allowing warm air to penetrate your fridge/freezer will force the compressor to work harder to keep your contents cool.

It can also lead to a build up of moisture which helps bacteria to breed.

Take a look at our gasket maintenance information page for more advice about caring for your fridge and freezer gaskets.