Brian’s Heating And Air Conditioning

Commercial kitchen equipment lifespans vary: commercial ovens 15-20 years, fryers 10-15 years, refrigeration equipment 10-15 years, ice machines 7-10 years, dishwashers 10-15 years, steam tables 10-15 years. Regular preventive maintenance significantly extends equipment life. Equipment that is properly maintained often outlasts these averages by 5+ years.

Kitchen equipment emergencies include: walk-in cooler/freezer temperature rising (food inventory at risk), gas leak or smell, fire suppression system discharge, electrical sparks or burning smells, complete loss of cooking equipment during service hours, dishwasher failure during a busy shift, or any situation creating an immediate food safety risk. These situations require immediate professional attention and may require temporary closure.

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.