The most common causes of faults in the refrigeration systems of commercial kitchens
Cooling problems in commercial kitchens are usually caused by a combination of intensive use, a lack of maintenance and the age of the system. The seven most common causes of cooling faults:
- Interrupted or lost power supply
- Incorrectly set or accidentally altered thermostat
- Clogged or blocked ventilation openings
- Dirty condenser or evaporator coils
- Worn door seals
- Blocked or frozen drain pipe
- Electrical or mechanical problems (indicated by unusual noises)
Checklist: what can you check yourself?
- Power connection: Check that the appliance is plugged in and switched on, and that no fuse has blown.
- Temperature setting: Check that the thermostat is set to the correct value and has not been accidentally changed.
- Ventilation around the appliance: Ensure there is sufficient space around the appliance and that ventilation openings are not blocked by boxes, bins or other materials.
- Door seals: Check that the seals are not torn, loose or worn. A leaky seal allows cold air to escape and increases your energy consumption. It is best to have them replaced by a technician.
- Unusual noises: Clicking, hissing or buzzing noises usually indicate an electrical or mechanical problem. Can you hear any of these? If so, call a technician; it’s best not to try to fix this yourself.
- Evaporator freezing solid or drain blocked: This often leads to water leakage or complete failure of the cooling system. Have you noticed this? Call in a technician straight away.
Dirty condenser coils: Dust and grease significantly reduce efficiency, but may sometimes require specialised cleaning depending on the type of appliance. If in doubt, it’s best to have this checked by a technician.
Put this checklist next to your refrigeration system
Don’t want to have to look this checklist up every time? Download the printable version and put it next to your refrigeration system. Forward it straight away to your colleagues or the technical department too. That way, everyone in the kitchen will have the same initial steps to hand before calling a refrigeration engineer.
When do you need a refrigeration engineer?
As soon as you hear unusual noises, the temperature continues to be off despite the settings being correct, there is a water leak, or the fault recurs after you’ve checked it yourself, it’s time to call in a refrigeration engineer. Carrying on troubleshooting yourself at that point will mainly cost you time, and time is precisely what you don’t have when your cooling system breaks down.
Why cooling system failures pose an additional risk in certain sectors
- Healthcare: a temperature deviation directly affects food safety standards and potential reporting requirements within HACCP frameworks.
- Catering: large volumes and tight delivery schedules mean that a single fault can immediately jeopardise several deliveries or events.
- Education: schools rarely have their own technical support team for kitchen equipment, meaning that a problem often goes unnoticed for longer.
- Public sector: maintenance here often follows fixed procedures or framework agreements, whereby a rapid response time is not an extra but a requirement.
- Hospitality: the kitchen is often the heart of the business here, meaning that a loss of refrigeration quickly translates into a loss of turnover during the busiest times.
Avoid stress by taking out a maintenance contract with D&L Concepts
Having to find a refrigeration engineer yourself every time there’s a breakdown takes time, and it usually happens at the worst possible moment. With a maintenance contract from D&L Concepts, your refrigeration system is monitored as a preventative measure, and you won’t be left to deal with a breakdown on your own. Our technicians are already familiar with your system, which means any call-out is quicker and more targeted
Frequently asked questions about faults in cooling systems
Can I sort out a fault with my air-conditioning myself?
You can carry out some of the checks yourself, such as checking the power supply, thermostat settings and ventilation. If you notice any unusual noises, water leaks or persistent temperature fluctuations, it is best to call in a refrigeration engineer.
How often do you need to carry out preventive maintenance on the refrigeration system in a commercial kitchen?
This depends on the type of system and how intensively it is used, but in professional settings, cooling systems are usually subject to a technical inspection at least once a year. Systems under heavy use, such as those in the catering or healthcare sectors, often require a shorter maintenance cycle.
What is the difference between a one-off repair and a maintenance contract?
With a one-off repair, you only take action once a problem has already arisen. A maintenance contract is preventative: potential problems are identified at an earlier stage, and in the event of a fault, the technician is already familiar with your system, which speeds up the repair.
What should you look out for when choosing a maintenance partner for refrigeration?
Key criteria include response times in the event of faults, knowledge of your specific type of system, and whether the partner offers both preventive maintenance and repairs. This way, you avoid having to find a different tradesperson for every problem.
Can you completely prevent faults in your cooling system?
It is not a complete solution, but the risk of unexpected breakdowns is significantly reduced by regular technical inspections. Most of the faults described above are detected earlier through preventive maintenance than if you simply react to complaints.
D&L Concepts: your partner for commercial kitchen maintenance
Get in touch for a no-obligation maintenance scan and find out where your kitchen stands right now – and where you can take it with proper maintenance.