WALK IN COMMERCIAL FREEZER
Walk in Commercial freezer information will save you money and frustration. Many problems are caused by not understanding the operation of commercial freezer. The basic cycle of is the same as with a walk in cooler . The commercial freezer in this example comes on at 0 degrees Fahrenheit and runs until the temperature comes down to -5 degrees. Then the condensing unit turns off. The air warms from doors opening, heat passing through the walls and the food itself. When the temperature reaches 0 degrees, the condensing unit comes on again to repeat the cycle. The evaporator fan runs during the cycle described above. The commercial freezer fans are off if the evaporator coil is too warm or is in defrost.
Hundreds of years ago, the first buildings made for storing snow and ice were built. Straw and sawdust were used to insulate these buildings. Later in the 1700s, William Cullen made a breakthrough with a very impractical cooling box. At this time, there was no use for such a box. Benjamin Franklin and John Hadley later experimented with ways to cool using volatile liquids. While this wasn’t the direct invention of commercial refrigeration equipment, these breakthroughs did help lead to later development.
In the mid-1800s, Ferdinand Carre developed a machine that produced ice. Three of these machines were brought to New Orleans when the city could no longer get ice from New England. Throughout the 1800s, more people continued to advance upon these discoveries. In the 1840s, refrigerated boxcars were used to transport dairy products. In the late 1800s, ships were equipped with units that allowed food to be transported longer distances.
In the 1900s, commercial refrigerators became very important for many industries, particularly the meat-packing industry. Big companies like Armour and Wilson purchased units to be used on box cars and in storage facilities to keep meat cold and fresh. These early units were very large, many weighing between five and two hundred tons, and they relied on toxic gases for cooling power, making them quite a hazard.
Throughout the 20th century, advances were made to make commercial refrigeration systems more lightweight, less expensive, and more readily available for a variety of businesses, including supermarkets and restaurants. Improvements were also made in safety, and volatile gases or very harmful chemicals were no longer used for cooling. Not only are today’s systems smaller, more lightweight, and affordable, but they even come equipped with modern features like digital thermostats, clear glass display doors, unique designs, and LED lighting.
The history of commercial refrigeration goes back for centuries, and the advances and innovations made to these systems have made them a staple in many industries. The years of research, development, innovation, and improvements have led to the modern systems found in convenience stores, restaurants, hotel gift shops, grocery stores, and many of the establishments that we frequent daily.
The Big Difference between Commercial Walk in Coolers and walk in Commercial Freezers
The air in a walk-in cooler is warm enough to defrost the evaporator during the off cycle. If the air temperature in the walk-in is below 35 degrees, a timer needs to be used to insure adequate defrost. The condenser is cut off and the evaporator fans continue to run. In a Walk in freezer the air is too cold to use warm air defrost for the evaporator coil. A defrost timer turns off the commercial freezer condenser and turns on electric heaters in the evaporator coils. A heater is also placed in the drain line to keep it from freezing the condensation drain.
The evaporator fans on a commercial freezer are off during the defrost cycle. After the defrost cycle ends the fans will not come on until the evaporator coil is cold.
If the thermostat on a walk-in cooler is turned too low, the evaporator will freeze. The heaters on a freezer defrost the coil at preset times.
What You Need To Know About Your Walk In Freezer
The air may warm during defrost, especially if there is not much product in the walk in freezer. The product temperature should not rise. If it is warm and the evaporator fans are off, check to see if the product is still frozen solid. Then give the defrost cycle enough time to end. If it does not start freezing, something is wrong with your commercial freezer, give TJE Mechanical a call.
Keeping your commercial walk-in freezer clean makes good business sense. Freezer units that are well maintained run more efficiently and provide added safety for the employees who use them. Follow the steps below to learn how to properly clean a walk-in freezer and avoid a costly meltdown at your facility.
- Wear proper PPE (safety glasses and gloves).
- Gather all needed materials and cleaning solutions.
- Depending on the size of your walk-in freezer, you may want to consider cleaning it in smaller sections.
- Use a stiff bristle brush to loosen dirt and dust from interior fan units. Vacuum to remove lingering debris.
- Sweep or vacuum freezer floor of any loose debris.
- Using microfiber or other cleaning cloths, wipe down the interior of your walk-in freezer. This cleaner is ready-to-use and melts ice buildup on freezer walls, shelving units and floors without freezing.
- Clean walk-in freezer floors with Clean Freeze Freezer Cleaner in an auto scrubber or with a mop and bucket for smaller walk-ins. Clean Freeze is a no-rinse cleaning agent and will not flash-freeze like water and other cleaners.
- Wipe down all door gaskets with Clean Freeze, taking care to remove any mold or mildew.
- Clean exterior evaporator and condenser coils and fan units with to eliminate added soils, dirt and oxidation. This will improve airflow and make your unit run more efficiently. Note: Do not use Coil Cleaner on interior units since it needs to be rinsed with water.
- Finish up by mopping the floor around freezer entrances.