Operating a business isn’t easy, especially for all types of restaurants, cafeterias, convenience stores, or other food related establishments, that’s because they rely on the continuous functioning of freezers and coolrooms. When freezers and coolrooms do not function properly because of the effects of bad electrical connection, food related businesses are at great risk of losing business and valuable food stocks.

The effects of bad electrical connection in freezers and coolrooms can literally drain a company of considerable money, and can cause machinery to malfunction or cease to function. This can adversely affect chilled and frozen foods, or cause an exorbitant increase in the amount of energy used. Basically, bad electrical connection in coolrooms and freezers is definitely not good for business.

Particularly, electrical connection problems can even cause the compressor to malfunction or fail, resulting in very expensive losses to products and stored food in freezers and coolrooms. Thankfully, these problems as well as unnecessarily high energy usage from bad electrical connections can be avoided, by taking corrective action as soon as inconsistent temperature and electrical usage are observed.

Avoid Negative Freezer and Coolroom Effects from A Bad Electrical Connection

To avoid excessive energy usage and costly repairs of electrical components, as well as the loss of valuable food stocks, it is advised to have your freezers and coolrooms professionally inspected with diagnostic testing and maintained on a regular basis.

The main effects of bad electrical connection in freezers and coolrooms is the lack of temperature consistency. This problem hits restaurants, cafeterias, and convenience stores hard, especially during summer when the temperature is hotter. When freezers and coolrooms have inconsistent temperatures, food stocks will spoil faster, and businesses have to absorb the costs of spoiled products and high energy costs caused ultimately by a bad electrical connection.

Monitoring the digital thermostat and then recording it daily will help to ascertain if there may be a bad electrical connection. While a few degrees of thermal variance is within the norm of a busy restaurant’s coolroom, any major fluctuations can be a tell-tale sign there is an electrical problem. Another indication would be if a noticeable influx of electrical usage is discovered or a trip circuit breaker.

Because freezers and coolrooms are designed specially to meet exact engineering standards, they rarely do break down. However, when there is a problem, it can often be electrical in nature, especially if there is a blown fuse or tripped circuit breaker.

A broken freezer gasket is allowing warm air into a hard-working freezer. The compressor unit responds to the leak by working harder. It’s going to wear out soon unless the broken seal is replaced. Continuously operating compressors, pools of water, spoiled food, and increasing operational costs, all of these problems can be explained by calling out a service engineer, someone who’ll likely go straight to that broken gasket.

Coping with Counterintuitive Effects

If warm air is getting inside the freezer, why is the refrigeration unit gaining a layer of ice? Speaking plainly, the equipment is doing too much. It’s running continuously because the sealed enclosure is starting to warm. It’s a hopeless battle, this accelerated refrigeration cycle, for more warm air replaces the now cool air, and so on. If the gasket damage is bad enough, the refrigeration equipment is going to fail. However, a sort of balance can be achieved. The warm air is still there, but the overburdened cooling gear is keeping the freezer at the desired temperature, as set by the thermostat. However, the loser in this battle is always the equipment coils, for coils ice-up when gasket damage remains undiscovered.

Loss of a Food-Safe Environment

Even if the low temperature overwhelms the leaking air, the thermal envelope is now compromised. Temperature fluctuations will take place over the course of a day, the food will defrost partially then freeze again. That’s not an acceptable situation. For starters, the food will spoil and lose its fresh taste. Worse yet, the bacteria inside the food will be stimulated. Bacteria grows when subzero conditions aren’t properly regulated. Strange odours propagate due to the rising mercury. Water is dripping, a patch of ugly mould is forming on the ceiling, and the broken gasket is still concealing its wound. Even the kitchen owner is feeling the bite, but he hasn’t gone near the freezer for weeks. In this unfortunate case, the operational bills are going through the roof. Bills of fresh currency may as well be pouring through the gasket, for that’s where the energy is being lost.

Lost cooling potency triggers a battling compressor unit. Ironically, the toiling equipment only worsens the problem. After all, extra electricity consumption equals a larger energy bill, something a catering establishment loathes, and with good reason. However, the worst is yet to come. The dripping water is feeding mould, and the pooled liquid slippery, which means a possible industrial accident is imminent. Meanwhile, the poorly regulated temperature is producing spoiled food and a potential health hazard. Identify, address, and repair that broken gasket quickly.


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