A1 Backflow Prevention Specialist

Commercial refrigerators must maintain 40°F (4°C) or below for food safety compliance. Walk-in freezers should be at 0°F (-18°C) or below. Many food safety programs require refrigerators to run at 35-38°F for proper margin. If your unit struggles to maintain proper temperature, especially during busy service periods or in hot kitchen environments, call a technician — compressor capacity or refrigerant levels may be the issue.

1) Check if the condenser unit is running. 2) Inspect condenser coils for dirt and debris — blocked coils are a common cause. 3) Ensure walk-in door gaskets are sealing properly. 4) Check if evaporator fan is running. 5) Look for ice buildup on evaporator coils (defrost system failure). If temperature is rising significantly, move temperature-sensitive inventory and call a technician immediately — this is an emergency situation.

A comprehensive PM program should include: scheduled inspections at manufacturer-recommended intervals, cleaning of condenser coils and filters, calibration of temperature controls, inspection and testing of safety systems, lubrication of moving parts, replacement of wear items (gaskets, filters, belts), refrigerant level checks, combustion analysis for gas equipment, and detailed documentation for each visit. Avoid programs that are just a visual inspection without hands-on service.