Commercial Freezer Repair

There are many different types of commercial freezer, with new innovative designs still appearing on the market today. However, some of the most popular types are categorised as: upright, chest, counter, blast, or display cabinets.

Upright freezers are the most common type of commercial freezer due to their compact size and affordability. They do not take up as much room as counter or chest freezers and tend to be less expensive. They are also typically made of stainless steel, which makes them better for keeping food cold in a humid environment.

Commercial chest freezers tend to be larger than upright freezers and can hold more product in a single space. This type of freezer is ideal for grocery store back rooms where employees have access to sufficient storage space. Chest freezers can also be lockable to prevent theft.  

Commercial counter freezers are smaller than chest freezers and work well for small businesses, such as a deli or butcher shop. They often have a glass door that lets customers see the interior of the freezer, helping them decide what products to purchase. Counter freezers sometimes come with a self-contained refrigeration system that allows the counter to be used as a workspace, too.

Commercial blast chillers are typically used for rapid cooling of prepared food. This comes in handy during busy periods when there's a rush of customers and not enough time to make more food from scratch. These types of freezers use evaporator coils to lower the air temperature to as much as -35 degrees Celsius. The food is then typically held for 30 minutes, or until it reaches the required serving temperature.

Freezer display cabinets are perfect for displaying ice cream treats or fresh cakes that need to be kept at a certain temperature. They typically have glass doors that allow customers to look inside the product area, while a refrigerated drawer keeps the temperature steady. This type of freezer has a self-contained refrigeration system that does not require installation underneath the counter.

Commercial freezers should be set at the recommended -18 degrees Celsius. Maintaining this temperature consistently is vital to keeping the frozen food safe to eat and avoiding frost build-up.

Frost build-up occurs when a freezer is not properly insulated, fluctuates in temperature, or often has its door opened and closed (allowing warm air to enter the freezer). When warm air enters the freezer, it causes the temperature within the freezer to rise rapidly. This, in turn, causes ice crystals to form on everything stored inside the freezer. Not only does this catalyse food spoilage, lowering a business' bottom line, but these ice crystals are incredibly hard to remove without thawing everything out, causing further problems.

Food is harmful to consume if it has been kept at an unsafe temperature of 10°C or higher, as this allows bacteria to grow rapidly; a warm freezer will allow food to spoil at a quicker rate. However, at temperatures below -25°C, food may freeze and ice crystals can severely damage cell membranes and cause further spoilage. Moreover, food is at a higher risk of suffering freeze burn, which dries out the produce and spoils the taste, again resulting in food waste.

Freeze your food quickly: freezing food quickly will reduce moisture loss, prevent ice crystals from forming on the surface of the food, hinder bacterial growth, and decrease the rate of chemical reactions. To freeze food quickly, place your foods in the coldest part of your freezer and spread them out so they are not touching or overlapping. You can also reduce freezing time by placing frozen water bottles in with your foods.

Understand how long you can store certain foods in your freezer: most frozen foods will last at least two or three months inside a standard freezer. If the temperature is kept below -17 degrees Celsius, meat can last up to six months, while most fruits and vegetables are only safe to store for one to two months. Dairy products are also perishable, with ice cream being the exception. Ice cream may last for several months in a freezer that is kept at -17 or lower.

Store frozen food in airtight containers or bags: when storing your foods in the freezer, use an airtight container or bag. This will keep out any unwanted odours and help prevent oxidation damage to the food.

Allow frozen foods to cool before putting them in storage containers: putting warm foods into your freezer will begin to raise the temperature of your freezer compartments, which can be dangerous to the integrity of the freezer and the other foods contained within it.

Prepare your foods in small batches: it is best to prepare and package your frozen food in smaller batches so you do not need to leave food in the freezer too long. Leaving your foods in the freezer for prolonged periods of time can lead to freezer burn, so instead try to prepare only what you need at a specific point in time.

Defrost meat or poultry properly: when defrosting frozen meats and poultry, you must do so safely. If the meat thaws at room temperature, it risks the quick growth of bacteria. You will want to defrost your frozen meats and poultry inside the refrigerator, allowing them to thaw slowly over time.

Defrost other foods using one of three safe methods: you can use one of three safe methods to defrost frozen fruits, vegetables, or breads: in the refrigerator, in cold water, or at a microwave's lowest setting.