For cafés, delis and convenience stores across Bristol, refrigeration is mission‑critical. A single cabinet failure during a busy day can lead to rapid temperature rise, product loss and reputational damage. The good news is that most issues develop gradually and can be caught early with a structured maintenance routine. In this guide, we’ll outline weekly, monthly and seasonal tasks that reduce breakdowns and energy consumption—while keeping Environmental Health happy.
1) Keep airflow paths clear
Refrigeration systems rely on clean airflow across condenser and evaporator coils. Dust and kitchen grease build up on fins and act like insulation. The compressor then works harder and longer, increasing electrical consumption and component wear. Once a week, brush or vacuum accessible condenser coils and grilles. If your site has a lot of flour dust or steam, increase the frequency. Ensure boxes and packaging aren’t stacked against ventilation grilles; leave the manufacturer’s recommended clearance on all sides.
2) Door seals and hinges matter
Door gaskets are easy to ignore, but even a small tear can pull humid air into the cabinet. That moisture will freeze on the evaporator, reducing heat transfer and forcing extra defrost cycles. Wipe gaskets with warm, soapy water, check for cracks and ensure the magnetic strip seals all the way around. Loose or misaligned hinges are just as problematic, so tighten fixings and adjust door alignment as needed. Replacing a tired gasket is far cheaper than replacing a compressor prematurely.
3) Temperature logs reveal trends
Record cabinet temperatures at opening and closing every day. You’ll spot slow trends—like gradual warm‑up in the afternoon—or sudden changes that point to a failing fan. Pair temperature logs with simple visual checks: look for icing on coils, pooled water in drip trays and unusual vibrations. If staff are trained to note these signs early, you’ll prevent a large number of callouts.
4) Clean evaporator trays and drains
Blocked drains cause puddles, odours and corrosion. Once a month, remove debris from drip trays and flush the drain line with warm water. If your unit uses condensate pumps, listen for unusual noise and verify that water is being discharged properly. A quick clean here prevents leaks that can damage floors and stock.
5) Optimise defrost schedules
Too much frost reduces heat transfer; too little defrost wastes energy. Ensure defrost times line up with quiet periods and reflect real loading patterns. In bakeries and butcher shops, for example, frequent door openings bring in moisture that requires slightly more defrosting than a back‑of‑house chiller.
6) Seasonal professional service
Even with strong housekeeping, plan at least two professional service visits a year. A qualified engineer will check refrigerant pressures, superheat/subcool figures, electrical connections, fan operation and cabinet door alignment. They’ll also confirm controller settings, test safety devices and advise on energy‑saving upgrades such as EC fans or LED lighting. The cost of proactive servicing is typically lower than a single emergency callout—and it gives you documentation for EHO inspections.
7) Energy efficiency quick wins
Switch to night blinds on multideck displays, keep condenser areas cool and well ventilated, and fit door‑close alerts in busy shops. If your equipment is older, ask about high‑efficiency replacements: newer cabinets can cut energy usage by 30–50% thanks to improved insulation, variable‑speed fans and smarter controllers.
With a simple logbook and planned service visits, Bristol retailers can run reliably through the hottest weeks of summer. If you’d like a tailored maintenance plan, our engineers can survey your site and recommend practical steps that reduce risk and cost.