As owners of large equipment, we’ve all been guilty at some point of exiling maintenance procedures to the shadows while the spotlight of attention is kept on installation procedures and repairs. Well, at least in the case of walk-in coolrooms, this indolent attitude can’t be afforded when perishable contents are at risk. Hygiene is the number one factor to consider here, with breakdowns and excessive energy expenditure trailing in slightly behind this environmental issue. In other words, you want to keep the machinery fully functional, saving cash on utility bills and avoiding expensive breakdown due to a faulty condenser unit, but customer health always comes first.
Thankfully, as serious as we’ve phrased these maintenance considerations, the actual implementation of a basic care strategy isn’t hard as long as you adopt a systemic approach. Begin by reading the manual that came with the coolroom gear. Ask the installing company questions. The engineer will be only too willing to support you in your hygiene-centric endeavours, and, in all likelihood, has a service plan on hand that assigns your product with regular maintenance visits. But let’s return to your role in caring for your product. Design a maintenance schedule for your staff, one that includes the recording of any and all issues so that you can detect developing trends. Place emphasis on observational skills, on looking for leakages and cooling irregularities.
The next task asks for a deeper level of involvement, taking you beyond simple observation. Keep the internal and external wall space clean with a damp cloth and a liberal sprinkling of a mild detergent. Remember, some insulating panels are fabricated from exotic new materials, so avoid chemical cleaners unless you know the system is approved for the formulation. Wipe away those chemical stains. Of course, this is an opportunity to employ a log book and record the stains. If they keep returning, there’s likely a leak somewhere, and it’s time to call in an expert service engineer. Turn next to door hinges and the gasket seal that frames the door, as this critical seal is responsible for maintaining climate-control, the internal cooling that your perishable items need to stay safely frozen. It’s entirely possible that the produce will stay frozen, assuming we’re referring to a walk-in freezer, but the refrigeration machinery may have to work twice as hard due to the gasket leak, thus sending your utility bill rocketing upward.
The secret of this basic maintenance plan comes from using the five senses. This is your basic guide to coolroom and freezer maintenance. A staff member can see a leak and smell spoiling food. You can hear the bearing of an air handling unit running roughly and see a torn entryway gasket. Beyond these fundamental points of care, it’s time to call on your local coolroom contractor for a more potent solution. Condenser coils need to be checked, as do the coolant levels of the refrigeration unit and the lubrication of motor bearings. By all means, adopt your own maintenance plan with all the best in hygiene-related care in place, but turn to the experts when maintaining refrigeration issues.
Apart from the industrial-grade appliances that populate your kitchen, you know, the ones that cook huge quantities of food for your hungry guests, a walk-in coolroom or freezer is the biggest investment you’ll make. As such, you need to make your buying decision based on certain factors. These include but are not limited to what’s being stored in the room and whether a combination workflow is to be put in place by the kitchen manager. We’ll come back to this latter factor further on in our discussion. Learn what features and factors determine the type of cooling space you’ll adopt. The typical coolroom, for instance, doesn’t drop the interior climate down to subzero realms, but it is responsible for creating a low temperature space, one that’s reminiscent of a frosty cellar.
That last romanticized image works well for wine cellars where cold beverages are placed on hold for an evening soiree, say around the 15ºC mark, but the temperature needs to drop before it can be classed as a coolroom. Note, the frosty but almost comfortable 7.5ºC level is considered suitable for these purposes. Now, without further ado, let’s fill in some of the details that determine the type of coolroom for any particular business.
1. Size and Location – It’s best to start with the building blocks of the project. Discuss where the room is to be installed. A modular approach can be used here to build the cooling room onsite, or it’s possible to build the unit outside. Internal and externally installed units use different construction techniques, so know where the unit is going and the capacity required.
2. Preparation or Storage – It’s true that some boundaries are soft edged and without definition. The freezing of food is not one of these instances. If you want a preparation and short-term storage area for food that’s being served soon, opt for a coolroom. On the other hand, a heavily insulated walk-in freezer is the only solution when you’re storing perishable food items such as meat.
3. Incorporate Scientific Precision – There are many monitoring and control options for differing coolroom scenarios, but some applications simply demand high accuracy. The storage of sensitive laboratory materials and pharmaceuticals demand nth-degree accuracy. Additionally, this business environment comes with added hygiene and clinical accessories, parts that include glass-panelled cabinets and easy-wash steel shelving.
4. The Combi Coolroom – We promised we’d return to the aforementioned combination workflow, and here we are. This configuration splits the climate-control paradigm down the middle, offering the convenience of a prep room and a companion cooling space that enacts a dual-zone model of operation. Assign one room to prep work and adjust the second to take on the role of walk-in freezer or a secondary coolroom.
Other types of coolroom include beer cooling areas and large spaces for storing just-slaughtered meat on rows of hooks. Some variants combine elements of industrial models, partnering high-capacity outlays with domestic scaled features. Above all, it’s imperative to know the purpose of the room and record these labelled functions with pen and pencil before ever laying down a single insulating panel.
A number of environmental factors are known to affect large-scale insulation strategies. So, how does wrong insulation affect coolrooms and freezers? There’s that single glaring consideration, the image of lost energy due to thermal leakage. The wrong type of panel has been installed, and it’s either too thin or built from substandard materials that aren’t designed to maintain the climate set by a cooling thermostat. This lack of protection causes a subsequent rise in your electrical bill to offset the losses, leading to an inefficient setup. An energy audit will illustrate this activity along an axis of time, showing transient spikes of lost energy and the resultant costs incurred by this feeble configuration. Thicker insulation panels made from modern composites are adept at resolving this undesirable scenario, especially injected polystyrene, foam polyurethane, and other composites that blend space-age plastic and glass.
The above example is the initial consideration all businesses question when a coolroom or freezer is first installed, simply because all commercial facilities are profit-oriented as they should be. In other words, a business doesn’t want to see profits floating through an aluminium wall in the form of lost energy. While a valid point, there are other cases in which the type of insulation can cost a business hard-earned cash. For example, do opt for a space-age cyanurate foam with 3 inches of thermal protection, but think twice about installing a comparable fibreglass solution because fibreglass draws moisture and can easily become the home for a colony of mould. Since freezers are full of frozen water, this panel configuration could be a recipe for disaster. Again, it’s the duty of the cooling engineer to account for this scenario, a practice that involves the assessment of ‘dew point’ properties and the ‘R-value of the chosen insulator.
Use hydrophobic materials to avoid mould and mildew during a defrost cycle. Waterlogged insulation is unhygienic and apt to bloat and sag, thus damaging the finely sealed joints that keep the freezer chamber enclosed. Thankfully, insulation science has evolved fast due to advances in thermal isolation technology. Modern laminated panels now incorporate injected or extruded plastics that deliver high R values, which, for those not indoctrinated in the ways of cooling technology, shows the resistance of a material to heat loss. Superior to fibreglass insulation in every way, modern plastics don’t absorb water. Fibreglass, on the other hand, can soak up moisture, which leads to the formation of bacteria.
In not addressing insulating issues with due diligence, business owners run the risk of selecting a material that’s unsuitable for the required application. If the inner environment is moist, avoid fibreglass and other non-hydrophobic substitutes. This simple act will eliminate the possibility of mildew. Also, consider the overall mechanical strength of the chosen insulating panel. A metal backing has its own role to play, that of providing a corrosion-free exterior and rigid reinforcement characteristics that bolster the overall structure of the coolroom or freezer. Always talk to your cooling professional and match the insulation to the contents of the room and the required cooling temperature.
Temperature is a considerable factor when selecting a coolroom or freezer. While a coolroom is intended to keep its contents cool (like a home fridge), a freezer must actually freeze the contents and maintain a temperature below zero.
Coolrooms and freezers must be constructed in accordance with Health Department standards. Freezers require more wall insulation and different floor construction than coolrooms. High thermal and insulation panels control temperature and humidity. Sandwich-type panels made of continuous lamination that bonds sturdy aluminium or colorbond to both sides of a polystyrene core is a preferred construciton. This type of panel is strong, durable, and provides long-lasting hygienic storage, operation, and resistance to mold and bacteria. It also alleviates future need for time-consuming protective painting. Vermin control, coving, and industry-specific silicone sealants standards must also be met.
There are State and federal government incentive programs available to help cover some of the costs of upgrading or replacing facilities to more energy-efficient versions.
Coolroom Design/Selection
Realistically determine the refrigerated space the business actually needs. Poorly designed systems tend to have the lowest capital costs, highest operating costs, and shortest useful life.
Oversized rooms or equipment consume more initial capital- and ongoing energy-costs. Oversized compressor motors and undersized evaporators/condensers (heat rejection) consume more energy and capital.
Also consider added design features that increase the initial cost, running cost savings over the expected life of the room / system, the environmental warming impact (TEWI), and the life-cycle cost (LCC). Also pay close attention to part-load energy performance.
Refrigerant options such as R134a that use less power and higher GWP than most other HFCs and traditional synthetic refrigerants recoup their higher initial cost in the first few years. Benefits of using natural refrigerant alternatives, such as carbon dioxide, ammonia, and hydrocarbons are: good overall energy efficiency, zero ozone depletion potential (ODP), low global warming potential (GWP), and environmentally-friendly and levy-free status.
Secondary refrigerants may reduce primary refrigerant charges and pumping power while improving humidity control.
Additional coolroom and freezer Best-Practice options targeting temperature control include:
• thicker insulation and fast-closing automatic doors,
• highly efficient refrigeration plant with variable-speed compressors and fans,
• reduced temperature differences across heat exchangers,
• reduced compression ratios, dual-stage compression,
• low-energy LED lighting,
• leak-tight pipe installation, and
• desuperheaters, and modern control and defrost strategies.
Managing and Reducing Thermal Loss
Air-tight insulation eliminates infiltration of warm moist outdoor air. Vapor barriers reduce refrigeration loads. Refrigerated product adds thermal mass to minimize system runtime and cycling.
• Optimize the storage capacity (66% for coolrooms; 75% for freezers);
• Install a variable-speed compressor (do not block evaporator airflow;
• Regularly calibrate thermometer/thermostat/controller and gauges;
• Check automatic electric defrost timer settings;
• Install a power meter;
• Upgrade controls with direct digital control (DDC) panels.
Reflective and thermal coatings, compact fluorescents/LED lighting systems reduce energy consumption and internal heat loads.
Maintenance and Replacement
Repair leaks, monitor refrigerant levels, and be suspicious of refrigerant top-ups. Intentional (poorly maintained systems) refrigerant emission is illegal.
Energy-efficient interventions should only be performed by qualified engineers (M.AIRAH) and licensed technicians.
Where CFC (R12) and HCFC (R22, R502) based systems are old or rundown, replacement with a modern energy-efficient solution is usually the best long-term option.
We’ve covered a few of the obvious differences between coolrooms and freezers. The two labels actually clue us in to those surface features, but now it’s time to get down to details. It’s no longer enough to point at one and think ‘cool,’ then gesture at the opposing model while thinking ‘freeze.’ So, without further ado, let’s tag these two cold storage forms with some hard numbers. A coolroom floats ambient temperatures above freezing point, sending the mercury level of the storage thermostat down to between +2°C and +4°C. We’d define this storage space as cool or cold and use it as an appropriate area to hold food, thus extending the life and freshness of perishable meat and produce.
It’s common practice to place storage units within coolrooms. Stacks of Tupperware containing sauces and soups are often seen here as kitchen staff stroll down the narrow aisles. Alternatively, pharmaceutical research labs assign this same area to the storage of sensitive chemical compounds because this below room temperature but above freezing point zone is seen by laboratories as an ideal environment for fluid storage.
The +2°C to +4°C scenario fits all forms of organic material, which includes food, organic chemical compounds, and even suits the floral industry, but what about scenarios that require more dramatic cooling? Freezers adopt a subzero chilling factor, therefore requiring a plummeting freezing range that seldom deviates above the -18°C to -24°C sweet spot. Water ceases being a fluid at this frosty temperature range and transforms into ice crystals. Due to this transformative phenomenon, it’s critical that the manager of the freezer knows how different commodities will react at this temperature point. For example, the soft tissues of certain delicate fruits will rupture when water crystals form.
Hooks and rods of stored raw meat are frozen for several months at a time in a freezer, with the cellular structure of organic matter slowing to an invisible crawl as ice forms. As such, the auxiliary structure of a freezer tends to be more complex than the coolroom equivalent. Defrosting cycles are incorporated within the freezer. Other extra features could include drip alarms and drainage systems to address the issue of ice buildup. In fact, this environment can be seen in action by opening an ordinary domestic refrigerator and seeing how ice builds on the freezing section. One final note, one that doesn’t align with our refrigerator example, is that both of these rooms require substantial wall insulation, but the freezer, obviously, will require that much more insulation to ensure subzero temperatures are maintained.
C&M Coolroom Services has a responsibility to manufacture high-end coolrooms and freezers. These walk-in rooms and cupboard-sized spaces are expertly sealed and professionally fabricated to adhere to hygiene standards while fulfilling their principle role. In the case of an efficient freezer, these design factors keep temperatures low, maintaining a climate that would be drawn as a flat line if a record of internal climate changes was to be monitored. Such design examples are patently desirable if the multiplication of bacteria is to be outright annulled. All of the above factors are part of the design specifications of the unit, which is why the strategy can fail after the unit is installed and far from the domain of the manufacturer.
In keeping the freezer fully-functional and deserving of its purpose, store only the products that are intended to fall under the scope of freezer climate-control, a temperature range that typically begins at -20C. Here’s an easy-to-read list of products that are safe to be kept in a freezer.
• Bread (Less chance of drying out and going stale when frozen)
• Fruit and vegetables
• Meat
• Fish
• Shellfish
• Pasta
While brief, this list represents a core selection of products that are safe for freezer storage. Of course, the work doesn’t end here. Each category of food has an associated storage time that must be kept in mind. A catering company would keep track of this culinary calendar to ensure the food doesn’t begin to spoil, and the kitchen manager is going to have to reinforce this line of thought by keeping a schedule of how each product will spoil over this period of time. A wall-mounted poster containing a table of these products and their storage times is the time-honoured means of keeping track of stored frozen food.
Additionally, preparation routines are initiated within working kitchens to minimize aging effect and the possible development of sub-microscopic organisms. This includes the blanching of vegetables and the following of guidelines as set by the relevant food authority. Systematic storage routines are essential in this situation. These procedures will safeguard hygiene and protect the consumer. For instance, use a freezer cycle that freezes meat, fruit and vegetables quickly, thus reducing the possibility of ice crystal formation. Any cryogenics engineer knows the danger of these tiny crystals and how their introduction will effect the delicate texture of organic produce.
Finally, the fun and obvious products are kept in freezers, the ice cream and desserts that are sold in bulk and kept frozen for months at a time. But keep organization in mind, delicate produce away from the fan unit, and assign meat to low shelves or hooks, keeping space between each grouping to maximize the circulation of that frosty atmosphere.
The coolroom market is formed from high capacity refrigeration units, solid chambers that are mechanically and electrically tied to efficient air-cooled condensers. The unrefined models that first gave birth to the industry were built from metal rooms lined in wood and sealed by hinged doorways. Hunks of ice provided the cooling force within these early models and they were generic though functional answers during the pioneering days of food preservation. Fast forward to today, to Victoria and Australia, and the industry has been redefined by new technology.
Compact walk-in coolers and massive coolrooms in Victoria are intelligently built to hold diverse ranges of product, with each structure utilizing tailor-designed plans that satisfy every client-compiled specification. Initial properties descend from simple dimensional attributes, the capacity to store bulk product, and the subsequent cooling capabilities of condenser coils and fan modules. These are the engineering aspects of cooling but design features cover more than these functional aspects. To illustrate that point, take note of a few core features when considering a coolroom for your business:
The installation of the room necessitates enough space be provided for every component and that there be a path to the outside, a venting route to disperse of heat build-up. Also, the client needs to be informed of entryway options. Does the door need to be widened to move heavy slabs of butchered meat on a forklift truck? Perhaps a customized rapid roll door would be preferable to a sealed cold door in this instance. Are pharmaceutical products being kept on rows of tall shelves? Then a less rugged interior lining with heavy insulation is the answer, a design that uses polyethylene panels and focuses on alternative storage options. Meat or bottles, scientific studies or butcher business, hygiene is always a top concern when storing perishable content. Thus, modern temperature control solutions can be entered into the design plans, digital management control and monitoring sensors that provide reports of cooling trends and aid in energy audits.
A purpose-built coolroom solution is the only realistic service in the competitive world of cold storage. Compile a list of characteristics for the construction phase, perhaps defining whether this is a simple cooling environment or a precisely controlled freezing area. Are bottles or packages being stored? Maybe the space will hold beef or chicken, slabs of organic matter that require hooks and shelves. Tie these requirements in with your energy budget, thus allowing the expert at C & M to create the best possible cooling solution, and install that efficient cooling package quickly and expertly.
Energy is a finite resource on our planet. We live and work by this statement, recognizing that there’s no true separation between the two. Indeed, unless we all address energy-saving issues with thoughtfulness and a constant awareness of where energy is going, the act of living becomes that much harder and expensive. These core values have already been covered in past articles, but we intend to take the auditing process to the next level in this article.
Firstly, we serve the spirit of the highest energy-saving practices by underscoring the purpose of an audit. The label simply refers to the act of determining which stages of a cooling operation are resulting in loss. The ideal mathematical formula would see the energy in the form of electrical input equaling the energy used to keep your coolroom at a desired subzero temperature. Unfortunately, there are factors that cause a differential in energy consumption, wastage that has an undetermined effect on the environment. In other words, you’re using more energy than you need to when freezing your stored content. And, not surprisingly, this lost energy isn’t free. What this means to the operator of the storage unit is a rise in energy bills, a factor that’s much easier to define in comparison to environmental issues.
The ironic disconnect caused by conducting a poor energy audit typically comes from poor organization, the waste of manpower and mental energy when addressing the process. Structure eliminates this issue. Structure the audit with a documented assessment of critical issues, following the action with the evaluation of components that contain fractional energy losses. Returning to our earlier use of basic arithmetic, tiny losses add up. Therefore, while the audit may centre on the physical components of a refrigeration unit, the condenser coils and refrigerant levels of the specialized cooling assembly, also move on to the tightening of fan belts and the replacing of filters. To reiterate the point, for every broken door seal on a cooling cabinet, a film of invisible dirt is slowing a fan motor and causing a subsequent rise in energy bills. In other words, do sweat the details, at least when it comes to a competent energy audit.
If you’re eternally aware of the damage energy losses are causing to our environment, call C&M Coolroom services to conduct the energy audit. If your thoughts turn to what you consider more immediate considerations, the loss of dollars due to poor insulation or a poorly maintained cooler, the same recommendation applies, call C&M Coolroom Services for an evaluation and a professionally compiled report. But remember, you can avoid adverse situations by applying common sense. Keep your cooling equipment far from heat sources and separate the cold and hot areas of a commercial kitchen.
Mankind’s dominion over the environment is our greatest feat. We can light the night and warm our homes, but what of the indirect temperature management solutions we’ve created? Science has harnessed differing facets of environmental engineering to create enclosed spaces where we can dictate our own climates and maintain precisely monitored cooling systems that sit at or below freezing point. It’s by the use of coolrooms that we accomplish this frosty goal.
The twofold science behind the coolroom is keyed to the provision of adequate insulation and the incorporation of a refrigeration system, a scaled version of the compressor and condenser models used to freeze the family steak in home refrigerators. This walk-in refrigeration unit can be as small as a closet or as large as a warehouse, but each model shares certain characteristics. Those properties are rooted in delivering preserving effects through subzero temperatures, in stopping the invisible biological clock that decides how fast merchandise ages. But don’t take our word for it, not when there are so many example of the coolroom to be found in commercial and industrial applications.
Industrial Strength Food Cooling
Food spoils fast, and the only solution to this time-sensitive issue is to place the product in a cool space. In the home, we go about this task by putting meat and vegetables in medium-sized fridges. Imagine this scenario scaled upward many times over. From the source of meat production to the end processing stage, meat has to be kept at a subzero temperature. This means placing the butchered product on ice after the slaughterhouse has had its way, and it also equates to having a coolroom on the premises of the commercial facility, the restaurant or local butcher shop. Everything from seafood to the dairy products that have arrived from the local farm are subject to this cold chain procedure, thus guaranteeing freshness and safe edibility.
The Biological Storage Conundrum
Hospitals and research laboratories are, by in large, responsible for the guardianship of biological substances, the blood and organic parts that are part of animals in general and human beings in particular. A coolroom in this situation is digitally maintained to keep cool temperatures accurately controlled, although typically not freezing. Bacterial cultures and blood samples are prime examples of this application.
Quick-Freeze Industrial Cooling
Let’s round off our tour of the applications of the coolroom with a visit to the quick freezing capabilities of the blast freezer. This unit is responsible for dramatically cooling foodstuff at high speed. It literally freezes food so fast that water crystals barely have time to form, thus keeping the texture and flavour of the product intact.
Certain businesses rely on controlled environments for profit. There are flower shops, delis, groceries, fruit and vegetable marts, bakeries, restaurants, dairy shops, and breweries just to name a few. Some, if not all of their perishable items, need to be stored in a cool environment. Otherwise, they would spoil and go to waste.
The aforementioned controlled environment shops depend on coolroom services to keep their businesses running. But you’re not sure if you need them too. Here is a list of telltale signs that you need a coolroom as well.
It doesn’t matter if everything or only a few of the products you sell are prone to spoilage. As long as you have consumable items in your inventory, you require coolroom services. A walk-in coolroom or a display refrigeration counter prolongs perishable stocks, extends their shelf life and prevents them from going to waste. It keeps your products fresh and your customers happy. A coolroom also increases your revenue since you are less likely to spend on newer stocks.
Not all businesses sell products that spoil. Some controlled environment shops depend on coolroom services because they have ingredients that require refrigeration. Restaurants and cake shops are good examples. They don’t always serve fresh food, but they prepare meals and confectionaries by using stored ingredients. If you keep ingredients that may expire unless they are stored in a cool place, then you need a coolroom or a mobile refrigeration unit.
Keeping your products and/or ingredients fresh is good. But if you maintain several refrigerators to store them, you might as well shift to a coolroom. Having one too many refrigerators takes up space. They’re also costly to maintain since they collectively rack up on your electricity bill, and more often than not, require repairs more frequently than coolroom refrigeration units. Instead, you can replace your refrigerators with a single coolroom to free up space and save money on repairs and electricity. It just makes sense.
Is your storage space too crammed? A coolroom has a larger space for storage and can be modified to allow easier accessibility to stocks. Your staff wouldn’t have to waste time finding products or items since they can be efficiently stored in plain sight. The space of a coolroom can also be maximized for optimum storage. C&M Coolroom Services provides adjustable shelves and caters to the special needs of their customers.
Much like any business, yours is not immune to theft or vandalism. Someone might intentionally or accidentally tamper with the power source and risk the spoiling of your items. With a coolroom, you can protect your power inlet from these dangers and ensure the preservation of your products.
Coolrooms are designed to be efficient at refrigeration, and because of this, they can save your company a lot of money, if they are working properly. Businesses use them to keep flowers, meat, and other food items fresh for prolonged periods. And they do so at astoundingly low temperatures that will shame all other means for refrigeration available in Australia. But a coolroom with damaged door seals is as good as pouring money down the drain, and they will cost your business until you have them replaced by coolroom services Melbourne.
It is parmount that coolrooms are sealed shut when not in use so they manage to maintain cold temperatures cost effectively for a long time. The tight containment encourages an environment cool enough for storage even if it’s rarely set to freezing point. When a coolroom is in tip-top shape, it saves your company money because it requires less electricity once it’s reached the preferred temperature.
The sealed environment of a coolroom ensures that your stocks are kept fresher for extended periods. That way, it spares you having to worry about spoiling and replacing stocks often. In turn, this increases your company’s revenue and saves you money by reducing costs on upkeep.
The cost-saving benefits of coolrooms can be credited largely to the door seals that keep the cold air contained. These contraptions are responsible for keeping cold air in and preventing it from escaping. If they are loose or damaged, a coolroom won’t be able to retain its cold environment for long. This greatly places your perishable stocks at risk of spoiling. Your coolroom will also have to work twice as hard when door seals are damaged, so it could attain and maintain ideal temperatures. As a result, a coolroom door with damaged door seals consumes more electricity.
Coolroom door seals usually deteriorate because of wear and tear. Over time, the constant opening and closing of coolroom doors damages these seals and make them less efficient at stopping all that icy goodness from getting out. The cold environment of a coolroom also takes its toll on the seals and causes their material to break down. Even the wrong choice of coolroom door seals, particularly those made with poor quality, may explain why you need to replace them more frequently.
No business wants to put up with higher electricity bills and more frequent stock replacements. To ensure that your coolroom is not costing you extra electrical costs, you can contact C&M Coolroom Services Melbourne for a free inspection, and have the door seals of your coolroom replaced at the same time. C&M Coolroom Services can help your company save money and increase its revenue, and they a wide selection of high-quality door seals and coolroom parts that may need replacing.
The advantages of owning a coolroom are unquestionable, especially for businesses that stock food. Well running walk-in refrigerators have saved many businesses a great deal of money and helped keep their products fresh. But like any technology, coolrooms sometimes fail to deliver when parts break. For example, the coolroom’s door may not slide smoothly as it used to, the temperature may not turn up as cold as it should, and other problems will eventually show up and prevent the coolroom from functioning optimally.
A coolroom that isn’t running well could only mean one thing – bad for business. More often than not, business owners in Australia seek exceptional refrigeration service Melbourne for the immediate repair of their coolrooms. However, this isn’t always a good idea especially if you only need replacement coolroom parts.
There is nothing wrong with hiring repair services, especially when refrigeration motors cease to function. Professionals can help diagnose and identify your coolroom and tell you which parts need repairing. But if you only need certain parts replaced to make the coolroom fully functional, it would be cheaper to order them directly from a supplier, and replace them yourself.
Repair services usually charge additional fees when you order coolroom parts though them. These fees could range from pricey to pricier, depending on where they acquired the parts. Generally, parts are less expensive if they came direct from the supplier and more expensive if they were sourced from third parties like retailers. Either way, a repair company will charge you more than the cost of the parts and shipping fees combined.
You can avoid these unnecessary extra costs by ordering coolroom parts yourself and having them shipped to you directly. Only then can you hand out the parts to an exceptional refrigeration service Melbourne, so they can replace the broken ones. Since you ordered the parts yourself, a repair service will only charge you for two things: the assessment of your coolroom and the labour to replacement the parts.
It would be best to order coolroom parts online from companies like C&M Coolroom Services, rather than go around and look for them in shops. This will save you even more money. You wouldn’t have to take your car out for a drive just to find a place that sells coolroom parts. Ordering online also offers the convenience of digital payment through a credit card, debit card, or PayPal depending on the available payment methods.
C&M Coolroom EPARTS sells a wide range of parts including cones, cone locators, cabinet latches and strikes, and door gaskets. There are pictures so you can properly identify coolroom parts, as well as details on their finish. Have a look for yourself here: https://cmcoolrooms.com.au/
C&M Coolrooms can create a custom solution for your specific needs. Talk to one of team members today.
25 Buch Avenue, Epping, VIC 3076
Phone: (03) 9401 3444
Fax: 03 9408 3789
