Perishable coolroom contents cannot abide contamination. Besieged by these taste and freshness tainting markers, consumable products incur nasty little question marks above their poorly cooled containers. Is a bad taste the worst issue here? Or has a harmful bacteria spread? Like the Schrodinger’s cat thought experiment, there’s no real way to know without further action. However, by proactively controlling coolroom temperature, we can regain control of this potentially health-jeopardizing situation.
What is Proper Temperature Control
Shrugging off the uncertainties, and thoughts of cruelly trapped cats, we begin by establishing coolroom baselines. The thermostat keeps the thermal envelope constant. If the gauge is rising and falling, an energy audit will get to the heart of the matter. Perhaps an insulation leak is causing the refrigeration unit to work overtime. Anyway, with the coolroom audited and cooling, what’s the bottom line temperature, the low that avoids food contamination? Well, in a standard coolroom at least, a chill 4° C is mandated. In freezers, the frozen low starts at 0°C, and it continues downwards.
Maintaining the Baselines
Past articles have dealt with enclosure insulation and refrigeration units. We’ve underlined the importance of these system components by describing temperature auditing procedures, all so that stored foods have the best possible chance of avoiding food contamination. Expanding upon this line of thought, we can go deeper into the food refrigeration process. For starters, are the baselines set in stone? A tolerance of plus or minus a single degree doesn’t seem too harsh. But now the coolroom manager has started wondering about the accuracy of the primary system thermostat. A second temperature monitoring device is placed inside the coolroom, right among the food. If there’s a major difference between the two readings, the thermostat may require calibration.
Extending Coolroom Management Duties
As mentioned above, temperature control mechanisms don’t also work well if we blindly obey system thermostats. Following this approach, a skewed temperature readout will allow bacteria to propagate. Avoid this food contaminating eventuality by double or even triple checking the readout. Use secondary measurement systems, data recorders, and more. Add to this procedural approach a method of assessing the pH levels and chlorine content of the icy medium. After all, certain chemical reactants can impact the frosty baselines we’ve outlined here today.
Water activity, ice formation, wastewater disposal, and chemical intrusions, all of these environment-afflicting influences exist inside coolrooms. It’s the kitchen manager’s job to keep these influences in check. Remember, not everything is black and white in this setting. Even food contaminating bacterias don’t always die in a frozen atmosphere; they hibernate and wait for a temperature rise. Keep perishable food fresh, keep it chilled properly, and absolutely keep consumables free of normally harmless pH influencers and chlorine.
When you walk into your coolroom in order to fetch a product or store a product, you are likely anticipating that the process is going to go smoothly. By this, we mean that you are expecting your hydraulic door closer to operate effectively by allowing you to close the door without slamming. The motion should be smooth, quiet and effective. With high quality Kason hydraulic door closers, you are getting a door that should work well the vast majority of the time. However, there are going to be rare occasions when your hydraulic door closer malfunctions. Today, we are going to highlight the most common causes of malfunctions for your hydraulic door closer.
Reasons Why Your Kason Hydraulic Door Closer Malfunctioned
Like any machine or mechanical component, problems are bound to occur with your Kason Hydraulic door closers. It doesn’t matter how well made the product is, issues tend to crop up over time. When you run into problems with your door, don’t panic. Instead, simply read the following list so that you can learn some of the most obvious and common causes of door malfunction.
1) Issues with your hydraulic arm.
This is the first place that you should look when your door malfunctions. The hydraulic arm of your Kason door closer can cause door jamming for a variety of different reasons. The most common reasons? Overtightened screws or a simple lack of lubrication. These are quick fixes that just about anyone can handle.
2) Your air pressure release valve is busted.
With hydraulic doors, the pressure release valve is incredibly important. If you find that your door is jamming or having trouble shutting, there might be an issue with the air pressure release valve. In these situations, you might simply need to have the valve serviced in order to end all issues. This can be accomplished by remounting the valve after lubricating it.
3) Your door closer is leaking.
Finally, your Kason Kason Hydraulic door closer might actually be at fault! Pay attention when you close your door, if you see that there is oil leaking from the closer then you need to reach out to a professional in order to come and service the closer.
As you can see, there are many different reasons why your Kason Kason Hydraulic door closer might malfunction. The overwhelmingly likely issue has to do with proper maintenance related concerns. Lubrication, proper fastener installation and general cleanliness can go a long way toward preventing any future issues with your coolroom’s door. If you need assistance, contact C&M Coolroom Services for further help with your door.
C&M Coolrooms can create a custom solution for your specific needs. Talk to one of team members today.
