SAVINGS:The biggest single reason for a coil cleaning program is that it can save money on energy costs. Recent studies have shown that properly maintained condenser coils can produce savings of approximately 47% on energy costs. On a 6 year old, double door merchandiser the savings were $647 per year when cleaned properly. In considering the number of refrigerated cabinets that are on location at a typical foodservice establishment, the savings can be significant. Depending upon the environmental conditions (how much dust, hair, debris) occuring at a particular location, as well as how badly units have been neglected, a COILDOCS coil cleaning pays for itself within a month or two. In many industries that rely on refrigeration, $1 in energy savings is equivalent to $18 in additional gross reciepts.
PREVENT CATASTROPHIC FAILURE: As a simplified example, the evaporator coil in a refrigerated cabinet is like a radiator in a car. The compressor is like the cars motor. If you were to cover the cars radiator with a sheet of cardboard, blocking all air flow, the engine would overheat and become damaged. Likewise, when an evaporator coil has become plugged with dust and debris, the compressor runs hotter and for longer periods of time to maintain proper cabinet temperatures. The pressure in the system increases and the lubrication in the refrigerant gas can overheat and begin to breakdown. All of these factors and more can and will lead to premature failure of the compressor. An expensive repair, likely at the worst possible time and if it were to happen outside of business hours or went unnoticed for more that a few hours, loss of product can occur. The main source of unscheduled service calls are caused by dirty coils.
HOLD PERISHABLE ITEMS AT PROPER TEMPERATURES: Most refrigerated cabinets are design to hold food between 37 and 40 degrees Farenheight. Once temperatures rises, bacteria can grow much more rapidly, leading to premature spoilage and the risk of food bourne illness. Hard frozen ice cream, once softened will form ice crystals upon being refrozen, deteriorating its quality.