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REFRIGERATION

Troubleshooting

Fridge cooling but food spoiling fast

When food spoils early in a refrigerator that seems to be working, the problem is often not the refrigerator. The display shows air temperature at one point; food elsewhere may be warmer. Product may arrive already warm, be loaded in ways that block airflow, sit next to items that speed up spoilage, or be handled in ways that introduce bacteria. In India's hot kitchens and markets, the time food spends between delivery, prep and the refrigerator matters as much as the refrigerator itself. Before blaming the unit, measure the food and trace its journey.

First, check these

  1. Measure actual product temperatures with a probe thermometer on the top shelf, near the door and at the back, during busy hours.
  2. Measure the temperature of deliveries when they arrive. Chilled goods should already be cold.
  3. Check how long prepared food sits at room temperature before going into the refrigerator.
  4. Look at the loading: are shelves packed so tight that air cannot circulate?
  5. Check stock rotation. Are older items being used first, and are prepared foods labelled with dates?
  6. Check the door gasket and closing. A slow leak near one shelf can leave that area warm while the sensor area stays cold.

Likely causes

  1. 1. Warm spots inside the cabinet

    You can check this

    Signs: Probe readings above 5 °C near the door, on the top shelf or behind tightly packed stock while the display reads fine.

    Fix: Leave gaps for air to flow, keep fan outlets and return grilles clear, and store the most perishable items in the coldest zones.

  2. 2. Stock arriving warm or left out

    You can check this

    Signs: Deliveries warm on arrival, cartons left on the floor before being put away, prepared food cooling on the counter for hours.

    Fix: Check delivery temperatures, put chilled stock away immediately, and cool cooked food quickly in shallow trays or a blast chiller.

  3. 3. Frequent door openings in service

    You can check this

    Signs: Product near the door warmer during service; door held open while staff look for items.

    Fix: Organise shelves so items are easy to find, keep high-use items in a separate unit near the line, and close the door between uses.

  4. 4. Cross-contamination or poor hygiene

    You can check this

    Signs: Spoilage spreading between items, drips from raw meat or fish onto other food, unclean containers.

    Fix: Store raw food below ready-to-eat food, cover everything, clean and sanitise shelves regularly and use clean containers.

  5. 5. Incompatible produce stored together

    You can check this

    Signs: Leafy greens and herbs yellowing near ripening fruit such as mangoes, bananas or tomatoes.

    Fix: Keep ethylene-producing fruit away from sensitive vegetables, and store herbs and greens in covered containers.

  6. 6. Display reading wrong or genuine refrigeration fault

    Technician job

    Signs: Probe readings consistently higher than the display, cabinet warming over weeks.

    Fix: Have a technician check the sensor, controller and refrigeration system.

When to call a technician

Call a technician if product temperatures are above 5 °C with sensible loading and door use, or if the display reads consistently different from a checked thermometer. Otherwise, the fix is usually in processes: receiving, cooling, loading, rotation and hygiene. Your FSSAI food safety plan should cover each step.

Isolate power before deep cleaning shelves, fans or drains. Use food-safe cleaning and sanitising products at the dilution on their labels. Refrigeration repairs on hydrocarbon (R290 or R600a) units are for trained technicians only.

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