PEAK PERFORMANCE: COVID-19 has resulted in a greater focus on refrigeration equipment maintenance in grocery stores and restaurants, but it should always be a priority in order to keep units operating at peak performance. Courtesy, Minus Forty

During the height of the COVID-19 pandemic, people swamped supermarkets and other food retailers, stocking up on everything they could find, from fresh meat to frozen pizza. Refrigeration equipment was used hard as doors were opened and closed incessantly by shoppers — as were grocery store employees, who worked around the clock to keep shelves stocked.

For now, the panic has ebbed, and food retailers are seeing more normal foot traffic through their stores. Still, there is concern about transmission of the COVID-19 virus, and grocers — as well as restaurant owners — are becoming more vigilant in keeping their refrigeration equipment as clean as possible.

Refrigeration contractors have noticed an uptick in the number of clients who are asking for additional cleaning and sanitizing measures. As Mike Ochoa, executive vice president of sales and marketing at CoolSys, Brea, California, noted, grocers are certainly more concerned about cleanliness and sanitation, as evidenced by the store staff wearing masks and grocery carts being sanitized between customer uses.

“There has definitely been a heightened focus on safety, resulting in HVAC filter changes and upgrades, case cleaning, sneeze guard installations, etc.,” he said. “Like all of us, grocers are also making sure their staff is outfitted with appropriate PPE [personal protective equipment] and that ‘high touch’ areas are being sanitized frequently.”

Sanitation is definitely a big deal in grocery stores now, said Bill Almquist, president and CEO of Almcoe Refrigeration in Dallas, Texas. “Before the pandemic, there was some interest in having us come in after hours with our pressure washers to clean the equipment, but now grocers are much more interested in that service.”

DEEP CLEAN: Minus Forty recommends deep cleaning refrigeration units monthly, although exterior door handles and doors should be wiped down several times daily as part of a COVID-19 cleaning routine.

To that end, refrigeration equipment manufacturer Minus Forty recommends deep cleaning refrigeration units monthly.

“However, exterior door handles and doors are high-traffic areas and should be wiped down several times daily as part of a COVID-19 cleaning routine,” said Randy Skyba, vice president of sales marketing at Minus Forty. “Having hand sanitizer or sanitizing hand wipes (with at least 70 percent alcohol content) next to the refrigeration units is another way to help keep everyone clean and safe.”

While COVID-19 has resulted in a greater focus on refrigeration equipment maintenance in both grocery stores and restaurants, it should always be a priority in order to keep units operating at peak performance.

EVEN DISTRIBUTION: Products should be evenly distributed inside refrigeration units, since overloading blocks interior airflow, which can lead which can lead to spoiled food and irreparable equipment damage.

“Regular inspections to check for blockages should be routine,” said Skyba. “Products should be evenly distributed inside the units as well, since overloading blocks interior airflow, which can lead to spoiled food and irreparable equipment damage. If refrigeration equipment doesn’t have optimal external airflow, or the ability to ‘breathe,’ this can cause a blocked condenser, leading to possible equipment failure, overheating, spoiled product, higher electrical costs, or even void the warranty.”

Every OEM will have its own cleaning procedures for refrigeration equipment, and contractors should always follow those guidelines. For self-contained commercial units, Minus Forty recommends the following:

After performing these cleaning procedures, contractors should check the temperature in the refrigeration units to make sure they are in the proper range for food safety.

“Just like increased temperatures mean illness in humans, the same could be said for a refrigeration unit,” said Skyba. “Temperature variations are a serious threat to food safety, potentially contributing to bacteria growth, pathogens, and cross-contamination. In restaurants and grocery stores where doors are being opened and closed all day, maintaining optimal temperatures within the unit is crucial. If the unit does not have a temperature malfunctioning safeguard (such as Minus Forty’s NAMA-approved Smartlock™ food health monitor), owners should aim to monitor temperatures frequently to make sure they are within the healthy range.”

Skyba added that to ensure food safety, contractors — and end users — should remember the acronym ACT: airflow, cleaning, and temperature. All are necessary in order to keep refrigeration equipment operating safely and reliably.

Joanna Turpin is a Senior Editor. She can be contacted at 248-786-1707 or joannaturpin@achrnews.com. Joanna has been with BNP Media since 1991, first heading up the company’s technical book division. She obtained her bachelor’s degree in English from the University of Washington and worked on her master’s degree in technical communication at Eastern Michigan University.

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