Commercial Refrigeration Maintenance in Seattle, WA

The single highest-value item on the list. A coil choked with grease and dust forces the compressor to run longer and hotter to reach the same temperature, which shortens its life and raises running cost every day it stays dirty. In a commercial kitchen this needs doing far more often than most manufacturers suggest.

We check fan motor operation, blade condition and return airflow. Restricted circulation shows up as warm spots near the door and product freezing directly under the evaporator, and it is often mistaken for a refrigerant problem.

Termination thermostats, heaters and timers are tested through a full cycle. A defrost fault does not announce itself until there is visible ice, by which point efficiency has already dropped noticeably.

Gaskets, hinges and closers. Worn seals let warm humid air in continuously, which drives both the power bill and the ice buildup. This is the cheapest fault to correct and the most expensive one to ignore.

Actual box temperature is checked against the setpoint and against what the controller reports. A thermostat reading three degrees optimistic is a food safety problem before it is a refrigeration problem.

Blocked or misrouted drains cause water on the floor, which is both a slip hazard and a health inspection finding. Clearing them takes minutes during a scheduled visit.

Contactors, relays and connections are checked for wear and heat damage. Failures here are what turn a working unit into a dead one with no warning at all.