Display Cooler Walk In Freezer Repair Austin Texas by HHCC Inc.
Servicing the entire Metro Area of Cedar Park, Georgetown, and Round Rock.
• Types: Walk-in refrigerators and freezers may be pre-engineered (or prefabricated) in standard or customized sizes, or they are built into kitchens. They may be located inside or outside a facility, built with or without floors and they may contain in-place or remote condensers.
• Capacities/Footprints: Prefab walk-ins can be constructed to fit any operation's storage space needs. Walk-ins can start as small as 5' × 6' and range up to warehouse-sized units located outside. They are even available as two-story structures. In figuring capacity, on average, 1-cu.-ft. of open storage area will accommodate about 28 lbs. of solid food.
• Energy Source(s): Small 5' × 6' walk-ins typically include a 1/2-hp compressor when used as a cooler and should be able to maintain a 35°F. (or less) box temperature. When used as a freezer, walk-ins should have a 1-hp compressor and be able to maintain a –10°F. box temperature. These compressors will generally run on 115/60/1 voltage. Larger units generally require proportionally larger compressors. A walk-in refrigerator measuring 9' × 19' would need at least a 2-hp compressor, while a freezer that size would require at least a 3-hp compressor, and these larger compressors have 208-230/60 voltage requirements.
• Manufacturing Method: Most walk-in boxes, given their cold-holding storage functions, are made using prefabricated panels with urethane insulation sandwiched between aluminum, stainless steel or other “skin” materials such as high-density urethane or fiberglass. Manufacturers rate panel insulation with an “R-value” and most major manufacturers' panels are rated around R-30, which requires about 4" of insulation. Panels are also available with 5" and 6" of insulation with higher R-values. Some manufacturers are using R245fa foam that is said to lower the environmental impact significantly. Panels are mass-produced in standard sizes, normally 1', 2' and 4' in width, and heights of 7 1/2', 8 1/2' and 9 1/2'. When 12" × 12" corner panels and floor and ceiling panels are added, manufacturers can produce just about any size walk-in needed in 1' increments.
Refrigeration systems provide cooling for walk-in compartments and may be purchased from a panel manufacturer or separately from a refrigeration contractor.
• Standard Features: Quality door designs are vital to effective use of walk-ins, as doors receive the maximum stress during use. Rigid, reinforced doorframes and heavy-duty hinges provide maximum durability. Swing-out doors in widths of 24" to 34" are available and may be left- or right-hinged. Sliding doors are also available for walk-ins. Deadbolt locking handles are standard on many models. Inside door releases are a standard safety feature that operators can specify as a push-bar for hands-free operation. Optional features such as viewports, loading ramps and choices of exterior finishes are generally available for walk-in units. Other options on some models include automatic door closers and automatic temperature and light controls.
Walk-ins are available with self-contained refrigeration systems, in which the evaporator coil and compressor/condenser are mounted together on a frame, interconnected with pre-charged refrigeration lines and then mounted on a ceiling or sidewall. A remote system may be needed, however, if there is not enough space around a walk-in to provide ventilation necessary to disperse heat removed from box interiors by condensers. One manufacturer offers a standard automatic condensate evaporator to eliminate the need for a drain line on indoor units. A new 3/4-hp freezer is available with some units.
Shelving is an integral part of walk-in cold storage systems. Welded wire shelving with a polymer coating is generally the best choice for walk-ins, allowing cold air to circulate around food products. Mobile racks or storage cabinets provide alternatives to fixed wire shelving.
• New Features/Technology/Options: An air-circulation system that allows a walk-in to draw in cold outside air when the exterior temperature is colder than the interior box temperature supplements a unit's compressor. Another option is a pressure relief valve designed to eliminate the slight vacuum created when warmer air enters a walk-in and expands when the door is closed, which can make opening doors difficult. Also available are circuit-based timers that automatically shut off and restart compressors in walk-ins. Timers can be adjusted to turn compressors on or off from three minutes to one hour ahead of time. Another choice “directs” air down one side of the refrigeration cabinet to force warmer air up the other side and out of the unit. Other options offered by some makers include a heavy-gauge, Z-shaped structural inner frame with a full-length, quarter-inch-thick steel hinge backing plate; inner heater wires lining the perimeter; wall protectors; third-door hinges; view windows; temperature alarms; strip curtains; wall-mounted telescoping shelving to maximize the storage space; and heated and non-heated air vents to reduce pressure differences.
• Key Kitchen Applications: Walk-in refrigerators and freezers are primarily used to chill or freeze and safely hold large quantities of both raw and cooked products to support daily production activities and preserve an inventory of foods against future customer demand.
• Purchasing Guidelines: From their compressors and doors to their shapes and sizes, walk-ins are extremely complex pieces of equipment. Factors for operators to consider when deciding whether to purchase a walk-in include: amount of storage space needed, a location convenient to work areas and drain lines, and type and condition of floor and ceilings to ensure proper load bearing and ventilation. Knowledge of the surrounding facility is especially important. If, for example, the building's floor tiles will be continued into the walk-in, the tile needs to have the appropriate thickness so the door panels can be raised to allow for the proper clearance. The method of product storage should also be considered in determining the height of a walk-in. If hand storage is used, 7'6" or 8'6" height should be sufficient. If palletizing or rack storage is required, however, higher ceilings, larger door openings and aisle ways may be needed. In January 2009, a new energy-efficiency standard for walk-ins with a floor area of less than 3,000-sq.-ft. becomes law.
• Maintenance Requirements: Walk-ins are subject to a tremendous amount of operational abuse, and quality of construction and materials will affect maintenance requirements. Outer construction of stainless steel is the most durable and easiest to maintain. Aluminum outer construction is cheaper, but dents easily and is more difficult to clean. Compressor/condenser units should be in easily accessible areas, and multiple remote units should be grouped together to ease maintenance and servicing. Preventive maintenance for walk-ins' refrigeration systems involves ensuring proper air flow and ventilation in condensers' areas and routine cleaning of condenser coils by a certified technician.
• Food Safety & Sanitation Essentials: Holding foods in a safely chilled or frozen state to avoid cross-contamination and keeping products at consistent, safe temperatures are a walk-in's primary food safety functions. Walk-ins' temperature monitoring and recording systems can help operators comply with HACCP guidelines, and can be especially useful in cook-chill storage of pre-made foods. If possible, designate separate sections of a walk-in cooler for raw and ready-to-eat products. This will minimize the chances of cross-contamination. Place at least one accurate thermometer in the warmest part of the walk-in cooler to measure the air temperature. It is better to have several placed throughout the unit. Keep shelves at least 60 off the floor for ease of cleaning. Keep the shelves low enough to prevent the food from touching the ceiling. Arrange items in such a manner that good cold air circulation is maintained around all food.