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Is your cold-room more funky than fresh?

Is your cold-room more funky than fresh?

Most people have a pretty good idea of how to go about cleaning their fridge at home, so surely the cleaning of cold-rooms, freezers and refrigerators used in warehouses and commercial kitchens couldn’t be all that different, could it?

Same same, but different?

In spite of the obvious similarities (i.e. they make things cold) the difference in design, function and maintenance between consumer and commercial refrigeration devices is huge. Whereas your humble home fridge is a relatively inexpensive, compact item, designed for minimal opening and shutting; commercial refrigerators and cold-rooms are another beast entirely. You could liken their relation to that of a four wheel drive and a tank – they may fulfil similar purposes, however it is on a completely different scale – and as a result, when it comes time to carry out maintenance, though there may be some parallels, the tank will undoubtedly require a specialist mechanic.

Aside from the notable variation in size, one of the most apparent differences is the moisture and dampness which is typically found in cold-rooms and other walk-in refrigerated areas. This is the by-product of ventilators used to maintain air freshness and reduce carbon dioxide build up. But where there is moisture, sooner or later, there is mould. The development of cold-room mould tends to be a relatively slow process on account of the low temperature, however even a small amount of pathogens in your cold-room will emit ethylene gas which will begin to accelerate the spoiling of foodstuffs well before the mould has a chance to directly infect your produce.

How to deal with (and prevent) mould and pathogens

To keep this situation at bay, in addition to regularly cleaning the surfaces of your cold-room and removing any obvious moisture, it is important to schedule periodic deep cleans to remove build-ups, ensure seals and vents are clear, and to purge the area of any developing mould. The key to the latter, is the use of specialised superheated dry steam technology to sanitise and protect the space. This process involves the blasting of every crack, surface and cavity within the cold-room to aggressively remove mould, dirt and grime while also evaporating any and all moisture present.

By simultaneous cleaning and eradicating pathogens within your cold-room, this steaming not only improves its appearance and protects against the development of mould, but by clearing away accumulated ice and other build-ups, can also help reduce the risk of costly slips, trips and falls.

In summary, by all means clean your cold-room using the same basic techniques and fervour with which you would your own personal refrigerator, however be sure to take extra care to monitor and control moisture build-up, and undertake periodic deep cleans to:

  • Safeguard your accreditation and reputation
  • Prevent the accelerated spoiling of food and other stock
  • Improve odour and air quality
  • Maintain the operational efficiency and lower the cost of your cold-room.

Looking for help with your cold-room cleaning?

Whether you’ve been burned or gradually disappointed by a cleaning service, are looking to see if you can find a better provider or are considering hiring an external cleaner for the first time, Cleanworks is here to talk (and listen). We believe in creating mutually-beneficial relationships, not making quick sales and moving on.

Call Cleanworks on Ph: 1300 306 889 to talk to us about how we can help.

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