Commercial refrigeration that isn't serviced doesn't fail politely — it fails on the busiest day, with a full load of stock. Here's how often your equipment should be serviced, and why it pays for itself.
The general rule
Most commercial refrigeration should be serviced at least once a year. For heavy-use catering and retail — busy kitchens, cellar cooling, display cabinets in warm shops — twice a year is the sensible interval, because grease, dust and door traffic load the systems harder.
By equipment type
- Fridges & freezers: annually; twice a year in busy kitchens.
- Cold rooms: twice a year — high door traffic and big loads.
- Cellar cooling: at least annually, ideally before the summer.
- Display refrigeration: twice a year in a warm, dusty shop.
- Air conditioning: annually; more for heavy use (see our AC servicing).
Why it's worth it
A service cleans condensers, checks refrigerant and pressures, and inspects fans and controls. Clean, correctly charged systems use noticeably less electricity, fail far less often, and last longer before replacement. You also get the temperature and F-Gas records insurers and environmental health expect. The simplest way to stay on top of it is a maintenance contract that schedules it for you.
Frequently Asked Questions
Is servicing really cheaper than waiting for a breakdown?
Yes — a planned service is a fraction of an emergency callout plus lost stock plus lost trade. Serviced systems also use less electricity, so they save money every day they run.
What does a refrigeration service include?
Condenser and coil cleaning, refrigerant and pressure checks, fan and control inspection, defrost and temperature checks, and a record of the work for your compliance file.