The Effects of Commercial Freezer Freezing (and How to Stop It)

Effects of Freezing in Commercial Freezers

Ice buildup in a commercial freezer might look cool, but it's not. There are many reasons, but simply put, frost and icing are bad because they cost money.

Icing prevents the freezer from functioning properly, causing the compressor to work overtime to keep the temperature at the ideal level. When frost and excessive defrost cycles are required, this inevitably leads to increased energy bills as temperatures remain low.

Frost and icing can also cause refrigerator burns. This ultimately compromises the integrity of the food. As ice crystals form on valuable ingredients in operation, they can compromise flavor, aroma, and even the safety of foods stored in refrigerators.

To prevent icing from being costly, you must first understand why icing occurs. If warmer, more humid air enters the freezer, the cooler, drier air inside the freezer converts this water vapor into solid ice. This comes in the form of crystals, formed on walls, ceilings, and even floors. Ice on the floor can present a dangerous slip hazard for kitchen workers.

Icing can occur for a variety of reasons. Maybe the door isn't sealing properly or the timed defrost function is outdated or incomplete. In any case, to eliminate the possibility of frost or icing, an intelligent defrost system is required.

A smart system or an on-demand system is a commercial refrigeration defrost system that operates only when it is actually needed. Unlike other options that run defrost cycles based on a manual timer, the smart system will kick in when frost is detected.

An important aspect of defrost-on-demand systems is that they can be retrofitted into existing refrigerator and freezer configurations.