Before you call for refrigeration service
Commercial refrigeration troubleshooting: what to check before calling
A temperature change, alarm, ice buildup or production problem needs a clear response—but it does not require opening panels or guessing at a failed part. Use these observations to protect your business procedures and give Air King a better starting point.
Start with product and operating procedures
If food or another temperature-sensitive product may be affected, follow the monitoring, corrective-action and product-handling procedures established for the business. Equipment repair and product-safety decisions are separate responsibilities.
Record the displayed temperature and time, compare them with the business's required limits and document any corrective action. Do not use this guide to decide whether product is safe.
- Record the time and displayed temperature
- Use the business's calibrated measuring process where required
- Follow the written product-movement, evaluation or disposal procedure
- Contact the applicable food-safety authority when the business procedure requires it
Safe observations you can make
Observe the equipment without removing covers, reaching near moving parts or touching electrical or refrigerant components. A short, accurate description is more useful than a speculative diagnosis.
- Equipment type, manufacturer and model number
- Display readings, alarm codes and indicator lights
- Whether fans, compressor or ice-making cycles appear to start
- Unusual sound, odor, vibration, water or visible ice
- Door closure, torn gaskets or frequent door traffic
- Whether product or shelving appears to block normal interior airflow
- When the problem began and whether it is constant or intermittent
Walk-in cooler and freezer warning signs
A walk-in that is warming, running continuously, developing unusual ice or leaving water where it should not can have several possible causes. Door conditions, airflow, controls, drainage, defrost operation and refrigeration components may all matter.
- Temperature rising or failing to recover
- Heavy frost or ice in an unusual location
- Door not closing or sealing normally
- Evaporator fan not sounding normal
- Water around the box or drain area
- Alarm or control display changing
Ice machine warning signs
Low ice production does not identify one specific failure. Water supply, filtration, cleanliness, airflow, freeze and harvest cycles, controls and refrigeration operation can all influence production.
- No ice or reduced production
- Ice shape or thickness changing
- Unit repeatedly stopping or alarming
- Water leaking or failing to drain
- Unusual freeze or harvest timing
- Visible buildup that belongs in the business's cleaning procedure
Reach-in cooler and freezer warning signs
Reach-ins can be affected by door use, loading, airflow, gaskets, controls and mechanical operation. Note whether the issue affects the entire cabinet or only certain areas.
- Display and product checks no longer agree
- Cabinet fails to recover after normal use
- Door gasket is damaged or the door does not close
- Interior fan, lights or controls behave differently
- Ice, water or unusual noise appears
What not to do
Commercial refrigeration contains electrical, mechanical and refrigerant hazards. Limit staff checks to normal controls and observations permitted by the equipment instructions and business procedures.
- Do not remove electrical or refrigeration panels
- Do not bypass alarms, safeties or door switches
- Do not chip ice with knives or sharp tools
- Do not add refrigerant or electrical parts
- Do not promise that product is safe based on an air display alone
Information to give Air King
Call with a concise equipment and business summary. This helps Air King determine the appropriate next conversation without promising an arrival time through the website.
- Business name, address and callback number
- Walk-in cooler, walk-in freezer, ice machine or reach-in
- Manufacturer, model and serial number when accessible
- Displayed readings, alarms and exact symptoms
- When the problem started and any recent work or outage
- Equipment location and access constraints
- Whether the business has already moved product or shut equipment down
Food-safety reference
Equipment service does not determine whether food is safe. The FDA Food Code is a model used by regulatory authorities; follow the rules adopted by the applicable jurisdiction and the business's procedures.