A systematic approach to walk-in cooler and freezer maintenance is the technician’s best guide.
The ubiquitous walk-in cooler or freezer is an essential part of many cafeterias, restaurants and convenience stores. It is also a large energy user in these facilities but is rarely considered until problems emerge.
Problems include failure to maintain pressure and compressor failure, both of which can result in expensive losses to the products stored in the cooler. These problems, as well as unnecessarily high energy use, can be avoided by observing equipment and taking corrective action.
Moisture from the air freezes onto the evaporator coils (the cooling coils in the freezer) and forms an insulating barrier to heat transfer. Airflow also decreases as the passages narrow due to ice buildup. Each evaporator has a defrost cycle to melt frost/ice that has built up on the evaporator coils. Water from the melted ice is drained from the freezer . . . ideally.