Step-by-Step Guide to Cleaning and Maintaining Your Commercial Fridge

Nothing grinds a kitchen to a halt faster than a fridge that’s on the fritz. Whether you're running a high-volume diner in Vancouver or a local bakery in Ottawa, keeping your cold storage spotless and running smoothly isn’t just good practice – it’s essential. 

A neglected unit doesn't just cost you energy and money; it could cost you health inspections, wasted product, and customer trust. Let's roll up our sleeves and keep your commercial fridge sharp, efficient, and hygienic.

1. Start With a Full Clear-Out and Inspection of the Commercial Fridge

Before you scrub a single shelf, everything must come out. Use insulated bins to keep perishables cold while you clean. As you empty the fridge, check all items for freshness. Discard anything expired, questionable, or improperly sealed.

Once it’s empty, inspect for signs of trouble: ice buildup, strange odours, cracked parts, or sounds that weren’t there before. Don’t ignore them. These can be signs your commercial fridge needs more than a wipe-down.

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2. Get Into Every Corner of the Interior

Use a mix of warm water and food-safe soap or a vinegar solution. Skip harsh chemicals, since they leave behind residues that mess with food safety. Remove all trays, bins, and shelves and soak them in a sanitized sink. Scrub every edge, vent, and corner of your commercial fridge, especially those tough-to-reach spots where grime loves to hide.

Don’t forget to dry everything completely before placing the shelves back inside. Moisture leads to mould, and nobody wants that near their produce or proteins.

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3. Give the Gaskets Some Love

Door seals (or gaskets) are easy to overlook – until they fail. These rubber linings keep the cold inside where it belongs. But over time, crumbs, grease, and dust can break them down.

Wipe them gently using a soft cloth with warm, soapy water. Avoid abrasive tools that can damage the seal. Check for any cracks, tears, or warping. If the seal isn’t tight, your commercial fridge will struggle to stay cool, and your utility bills will let you know.

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4. Give Condenser Coils Regular Attention

Here’s where a little elbow grease goes a long way. Condenser coils are usually tucked at the back or beneath the unit. These coils help release heat from the fridge, but if they’re caked in dust and grease, your system’s efficiency tanks.

Power down the fridge, pull it away from the wall, and vacuum or brush off the coils. A coil-cleaning brush is a solid investment. Do this at least every three months to keep your commercial fridge from overworking and overheating.

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5. Don't Forget the Drain Pan and Tube

The drain pan collects condensation. Over time, it can become a sludge-filled trap for bacteria and mould. Locate it beneath your unit, pull it out, and clean it with warm, soapy water. Rinse and dry thoroughly.

Also, check the drain tube for clogs. Blow compressed air through it or use a pipe cleaner to clear blockages. This prevents backups that lead to leaks or puddles under your fridge.

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6. Daily Wipe-Downs Keep Weekly Deep Cleans Easier

While deep cleans should happen weekly or bi-weekly, a quick daily wipe-down makes the job faster. Use this time to spot-check for spills, check temperatures, and make sure airflow isn’t blocked.

A few minutes a day can keep grime, smells, and inefficiency at bay and make those big cleans less of a chore. Your commercial fridge will thank you by running smoother and quieter.

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Take Care of What Keeps Your Kitchen Running 

In a commercial kitchen, performance hinges on more than just your fridge. Every freezer, dispenser, and thermometer you count on deserves the same level of attention. These tools don’t just support food storage; they’re part of a system that keeps quality high and health risks low.

• Chest Freezers for Precision Storage

When it comes to storing delicate ingredients like sushi-grade seafood, chest freezers such as the MDF-60C400 are indispensable. Built for deep freeze consistency, these units must stay frost-free and airflow-friendly to maintain their ultra-low temperatures. 

Routine defrosting, wiping the seals, and spacing your products evenly can make all the difference in preventing temperature dips and food waste.

• Upright Cold Storage That Keeps Up

Double-door upright models like the NAR-D49H-A offer the storage muscle needed in fast-paced kitchens. But heavy usage means a higher risk of dirty coils, cracked gaskets, or blocked airflow, all of which can lead to poor performance. Monthly coil cleaning, door seal checks, and smart shelf loading will extend the life of these big, cold workhorses.

• Thermometers That Never Sleep

A dependable digital food thermometer isn’t just a convenience – it’s a frontline safety tool. Whether you're logging cold storage temps or verifying cooked food before service, accuracy matters. Regular calibration and careful handling (especially around the probe) help ensure consistent performance every time it’s needed.

• Dispenser Hygiene Matters More Than You Think

Ice and water dispensers, like those from Icetro America, are high-use machines in many kitchens. But because they deal with moisture, they’re prone to bacterial buildup if ignored. Weekly cleanings, routine sanitizing of internal lines, and timely filter changes can prevent any unpleasant surprises.

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How Often Should You Schedule Professional Servicing?

Daily wipe-downs and weekly cleanings are essential, but they’re only part of the picture. Over time, even the cleanest commercial fridge can lose efficiency without deeper checks. Coils clog, refrigerant levels drop, and sensors fall out of sync. That’s where professional servicing comes in. 

Scheduling a technician every three to six months (depending on usage) helps spot problems early and ensures your system is cooling properly, not just running. It's a small investment that can prevent surprise shutdowns and costly repairs during peak hours.

Don’t Overlook the Small but Mighty Accessories

It’s not just the big-ticket items that benefit from expert eyes. Many commercial kitchen accessories (like vacuum sealers, thermometers, or food warmers) also need occasional recalibration or part replacements. 

A digital food thermometer, for example, might only need a new battery or sensor realignment to work like new. Getting these items checked annually keeps your kitchen compliant and running smoothly.

Make Cleaning Part of the Culture

Don’t treat cleaning like a chore – it’s a habit that builds trust. When cleaning becomes routine, the whole kitchen benefits. Staff take more pride. Food stays safer. Appliances last longer.

Investing time in your commercial fridge and accessories is investing in your kitchen’s future. And let’s face it, there’s something deeply Canadian about doing the job right, keeping things fresh, and never cutting corners.

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