Shared Responsibility Between Kitchen Staff & Refrigeration Engineers
Preventing food-spoilage emergencies in busy Ras Al Khaimah restaurants, resorts and catering kitchens works best when quick daily visual habits pair with scheduled engineering maintenance.
Daily & Weekly Checks Your Kitchen Team Should Do
- Log Morning & Evening Temperatures: Record both the exterior controller display and an independent internal reference thermometer for HACCP compliance.
- Keep 30cm Clearance Below & In Front of Evaporators: Never stack tall cardboard cartons right up against the evaporator intake or fan discharge—it chokes airflow and freezes top boxes.
- Wipe Door Gaskets With Warm Mild Soapy Water: Food acids and grease make PVC gaskets brittle; avoid harsh bleach that cracks rubber seals.
- Check Automatic Door Closers & Strip Curtains: Ensure staff never wedge doors open with crates during morning supplier deliveries.
Quarterly Technical Checks Performed by an Engineer
- Chemical/fin-safe cleaning of outdoor condensers and food-safe sanitising of indoor evaporator coils & drain pans
- Tightening 3-phase and control terminal screws loosened by thermal expansion
- Measuring compressor running amps, capacitor microfarads (µF) and contactor contact wear
- Testing defrost heater current draw, termination probe calibration and freezer frame heaters
- Checking sight-glass clarity, superheat and subcooling pressures
Want a hassle-free schedule for your venue in Al Hamra, Mina Al Arab, Al Nakheel or Corniche? View our Preventive Maintenance & AMC service.