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Refrigeration Equipment Shutdown Check List

Precision Refrigeration recommends the following steps to keep its equipment in good condition whilst foodservice premises are closed for business during the COVID-19 outbreak:

Five steps to follow if Precision equipment is being switched off during the shutdown period

  • Remove any remaining food from the unit.
  • Switch off at the plug.
  • All Precision units should be cleaned with soap and water to remove any remaining foodstuffs.
  • Ensure the doors or drawers of Precision refrigeration equipment are left slightly ajar to allow fresh air to enter the unit, this will help prevent the build-up of moisture, mould, and remove any remaining odours.
  • With any Precision Blast Chiller or Prep Counter models, check that they are unplugged and not left in standby mode, as the vaporisation tray has an internal heater which will still use some energy if the unit is left plugged in. Clean out condensers by using a soft brush in a vertical movement, and vacuum any dirt away. It is better to clean the condenser now and when the unit is switched off to avoid any dirt drying out and being stuck to the fins. This will ensure the refrigeration system is running efficiently.

 

Nine steps to follow if Precision equipment is being left on during the shutdown period

  • Remove any remaining food from the unit.
  • Switch off at the plug before commencing any cleaning work.
  • Gently clean the condensers with a soft brush in a vertical movement, and vacuum any visible dirt away. This will ensure the refrigeration system is running efficiently.
  • Clean the refrigeration equipment with soap and water and leave doors open to dry, this will also avoid any moisture build-up in the unit and remove any remaining food odours. Do not use abrasives whilst cleaning your Precision equipment, as this can damage the stainless steel.
  • Remove shelving and clean with soap and water. Shelf slides and counter drawer runners can be washed in a dish washer.
  • Clean the door gaskets with soap and water. Check to see if any are damaged, and replace if necessary.
  • Check that air vents are not blocked, and all exterior vent holes are also clear and not obstructed.
  • Remove any dirt around air vents and holes with a soft brush as necessary.
  • Close the equipment doors and turn the equipment back on at the plug. Remember not to turn on all of the equipment at the same time as to avoid overloading the electrical circuit.

 

When it’s time to re-open

  • When the premises is ready to re-open and it comes to starting up the equipment again, remember not to put all the units on at the same time, as this could overload the electrical circuit.
  • Close any equipment doors that have been left ajar, and switch back on.
  • Once the equipment has reached the desired temperature, it is then safe to put food back into the unit.