With Summer just around the corner, our ice cream freezers are getting more popular, but how do you keep yours in top condition when you receive it? It would help if you cleaned your freezer at least once a month as general maintenance advice. Here are a few things to keep in mind while you tend yours!
Check the inventory
Every restaurant owner understands that some dishes sell more than others, resulting in slower-moving or surplus inventory in their freezers. Although frozen, this does not guarantee they can remain there indefinitely.
Cleaning your business freezer begins by inspecting its leftover stock. Despite your most significant efforts, certain things will go past their sell-by dates despite your best efforts. Remove and destroy these expired objects to avoid mold, bacteria growth, and unpleasant odors. You don’t want to risk ruining a restaurant-quality dish by placing them behind other jars and tubs.
A decent rule of thumb when you doubt whether something has gone wrong, a proper rule of thumb: If it hasn’t been used for some time or is unlikely to be for the next few meals, throw it out. It’s not worth the danger of infecting customers with food sickness.
Unplug the freezer
When a commercial freezer must be cleaned, it must be turned off completely. Unplug the appliance before cleaning it to avoid electric shock and higher energy consumption from the door openings and closings.
Empty all of the shelves
You can now go ahead and remove the remaining products and place them in their proper containers after the expired items have been disposed of. To keep frozen foods fresh, they must be stored in coolers with adequate ice. The shelves and compartments will be unevenly cleaned if you leave anything inside and just put boxes aside.
Wipe off the inside
The innards of a commercial freezer must be cleaned entirely before the process is complete. Start with the essentials to ensure a safe and wholly cleaned freezer. Remove difficult stains off the paneling and shelves by scrubbing them with a sponge dipped in warm, soapy water. Microfibre cloths, which are highly absorbent, can also be used for a thorough cleaning.
Even if you haven’t cleaned in a while or your kitchen is in disarray, you will eventually have to deal with tough stains and filth that have adhered to tiny spaces. Using a toothbrush with firm but pliable bristles is the best way to get rid of them. The door gaskets should be cleaned and checked for cracks and stiffening to ensure a tight seal. Clean the inside of the freezer with a hose after you’ve finished.
Use a food-safe sanitizer to disinfect
Because of the continual opening and closing of the doors and digging through the inventory, commercial freezers are a breeding ground for bacteria. Disinfecting these frequently touched surfaces with soap and water alone will not do the trick.
Disinfect shelves, compartments, interior, external paneling, and handles with a food-safe sanitizer. Using a food-safe sanitizer reduces the chance of food contamination and chemical exposure while also disinfecting the area thoroughly for long-term food storage.
Clean the condenser and coils using a vacuum
In addition to the shelves and compartments, which are frequently in contact with food, cleaning a commercial freezer entails more extensive work. The coils need to be thoroughly cleaned to remove the dust and debris clogging the air intake. In the long run, clogged condensers and coils will need more energy to keep the freezer cool, resulting in higher electricity bills.
Remove the grill that covers the condenser unit and coils, then brush the coils and fan to remove any dirt and debris that may have accumulated over time. Before reinstalling the grill, vacuum the work area thoroughly to prevent the spread of dust. As part of your regular freezer maintenance, have a specialist clear the drain lines.
Wash the area beneath and above the refrigerator
Keeping the environment around a business freezer clean is just as important as cleaning the freezer itself. To prevent buildup, the floors and walls should be mopped periodically, as well as the top and bottom of the unit.
How to care for your commercial freezer
It’s time to organize the shelves
Raw seafood should be placed on the first shelf, followed by pre-cooked and ready-to-eat meals. Store ground meat and fish on the fourth shelf and poultry on the bottom shelf. This sequence prevents the spread of microorganisms and leaking juices.
Maintain a record of what’s in use
To save waste and ensure that things are used in the order in which they were opened, be sure to label any opened items. Use color-coded bins to distinguish between products and reduce the number of times containers have to be opened and closed.
Take a temperature reading
Self-regulating thermostats in commercial freezers ensure that frozen meals are kept at the proper temperature. Teach employees to check the freezer’s temperature regularly to ensure it stays at the correct level.
Most ice cream freezers may be cleaned once a month unless there are a lot of spills or an extended power outage. However, it’s best to follow the manufacturer’s guidelines, as they can differ from model to model. Please visit Kitchenrama to know more information.