Walk-in cold rooms
Rooms that will not pull down to temperature, run constantly, or hold at the front and sit warm at the back. Door seals, drains and airflow are checked before anything is said about the gas.
Commercial refrigeration · repair and maintenance
Cold kept where it has to stay cold
Tohirjon Juraev attends commercial refrigeration on his own: a cold room that will not pull down, a display cabinet icing up on one side, a bottle cooler running all day and still warm. The fault is traced, written down in plain words, and the holding temperature is read before the job is called finished.
The equipment that gets attended
Six kinds of machine make up nearly all of the work. They fail in different ways, and the first visit is about telling those ways apart rather than changing parts.
Display and multideck cabinets
Shop and counter cabinets where the air curtain has been disturbed, the night blind is unused, or the evaporator has frozen into a block because the defrost is no longer clearing it.
Under-counter and prep fridges
The units that live under a hot kitchen line and are asked to hold food temperature with warm air blowing across them. Most of their faults are condensers packed solid with dust and grease.
Bottle coolers and back-bar units
Coolers opened a hundred times an evening, often standing against a wall with no room to breathe. Position, seal and condenser come first; a gas charge is the last thing to be suspected, not the first.
Ice machines
Machines making cloudy, hollow or slow ice, or none at all. Water quality, the harvest cycle and scale on the plate are gone through in order, and the bin and the water line are cleaned as part of the visit.
Condensing units and pipework
The outdoor half of the system: fan motors, contactors, pressure controls and the insulated run between unit and room. Leaks are found and repaired rather than topped up and left to leak again.
How a call-out goes
The same order every time, whether it is a single bottle cooler or a cold room that has stopped overnight. Nothing is replaced before the second step is finished.
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You describe what it is doing
What the machine is, what temperature it is holding against what it should hold, when it started, and whether anything changed in the room around it. A photograph of the rating plate saves a whole visit.
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Measured on site, not guessed
Pressures, superheat, running current, air on and air off the coil, and the real product temperature. Those readings are what the fault is named from, and they are written on the sheet you keep.
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The repair is agreed first
You are told what failed, what it will take, and what it costs before it is done. If a part has to be ordered, the machine is left in the safest state it can run in until the part arrives.
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Left running and read again
The unit is run through a full cycle and the holding temperature is read again at the end. You get the before and after figures, plus what to watch for so the same fault is seen earlier next time.
What a maintenance visit actually covers
A planned visit is not a look and a signature. These are the things gone through on every machine, and the sheet lists them whether they needed work or not.
- Condenser cleaned — the single most common cause of a unit that runs all day and still will not hold.
- Door seals and closers — checked along their whole length, not just at the handle, and at the hinge side where they fail first.
- Defrost and drain — timing and duration checked, the drain line cleared and the tray emptied so meltwater leaves the cabinet.
- Fan motors and blades — bearings, direction of rotation, and blades cleaned, because an unbalanced blade moves far less air than it looks like.
- Controls and sensors — set points compared with what the cabinet is really holding, and probes checked against a calibrated thermometer.
- Electrical connections — the plug, lead and terminals of the appliance itself inspected for heat damage and loose terminals.
- System pressures — read under load and recorded, so a slow leak shows up as a trend between visits instead of a breakdown.
- A written sheet — readings, what was done, what was only noted, and what is likely to need attention before the next visit.
Asked before the first visit
If what you need to know is not here, the request page is the place to put it.
My cabinet is cold but ices up on one side. Is that a gas fault?
Usually not. One-sided icing is nearly always air: a seal letting warm damp air in, a blocked return, or a defrost that is no longer clearing the coil. Those are checked before a set of gauges goes anywhere near it.
Can you just top it up with gas?
A system that is low has a leak, and a top-up only buys time until the same morning happens again. The leak is looked for and repaired; if it cannot be found on the visit, you are told that plainly rather than sold a refill.
Is one machine too small a job?
No. A single under-counter fridge or one bottle cooler is a complete job. There is no contract to sign and no obligation for the rest of the kitchen to be looked at.
How are enquiries answered?
In writing, one at a time, by the same person who would do the work. Nothing on this site answers automatically or books a time by itself.
Something not holding temperature?
Say what the machine is, what it is reading and when it started. You get an answer in writing about what is likely wrong and what the visit would involve.