4 Feb 2024
Eben van Tonder
Abstract
The thawing and freezing of a freezer room places stress on its floor. The cold environment makes cleaning difficult. What is the balance between maintaining its structural integrity and achieving optimal hygiene? Here I delineate the globally recognized protocols for the cleaning and upkeep of freezers operating at -18°C, emphasizing the necessity of temperature management during the cleaning process. I debate the pros and cons of complete defrosting versus ongoing operation and develop a detailed approach to cleaning that ensures the safety, sanitation, and the durability of freezer apparatus.
Introduction
Freezers functioning at -18°C are crucial in the food storage and retail sectors. The sanitation and maintenance of these freezers are vital for ensuring food safety, operational efficiency, and the longevity of the equipment. This document examines best practices against the backdrop of guidelines from the International Institute of Refrigeration (IIR) and the Food and Agriculture Organization (FAO).
Dont Use Water on the Floor
Cleaning a -18°C freezer by using water on the floor while the freezer is running is impractical and potentially harmful due to the following reasons:
1. Immediate Freezing of Water
Water will instantly freeze upon contact with the floor and walls of the freezer due to the sub-zero temperature. This creates a layer of ice that makes cleaning ineffective and hazardous.
2. Slippery and Unsafe Conditions
The frozen water creates slippery surfaces, increasing the risk of accidents for anyone working inside the freezer.
3. Damage to Equipment
The rapid freezing of water can lead to the formation of ice in sensitive parts of the freezer, such as drains, fans, and evaporators. This can obstruct airflow, reduce efficiency, and potentially damage the equipment.
4. Increased Energy Consumption
Introducing water to the freezer increases the humidity, which can cause frost buildup on the evaporator coils. This forces the freezer to work harder to maintain the set temperature, increasing energy consumption.
5. Hygiene Concerns
Ice formed from cleaning water can trap dirt and bacteria, leading to unhygienic conditions. Additionally, as the ice melts during defrosting, it may spread contaminants across the floor.
6. Compliance with Food Safety Standards
Food safety regulations typically prohibit practices that can create ice buildup or contamination in freezers. Cleaning methods must maintain hygiene and avoid introducing risks.
Best Practices for Cleaning Freezers
-> Defrosting: To Defrost or Not?
1. The U.S. Department of Energy highlights that defrosting is crucial for removing ice accumulation that affects the freezer’s efficiency and storage capacity.
2. According to the European Food Safety Authority, defrosting should occur at least annually or when frost exceeds 7mm. A gradual temperature increase is recommended to prevent thermal shock, ensuring defrosted water is appropriately drained away from electrical components.
Temperature Management During Cleaning
1. Before cleaning, if defrosting is chosen, the freezer should be turned off or set to a stepwise warming schedule. Starting from -18°C, the temperature can be increased to -10°C, then to -5°C, and finally to 0°C over 24 hours. This gradual approach helps in minimizing thermal shock to the freezer components.
2. The freezer should be at or slightly above 0°C during the cleaning process to ensure that no ice forms on the surfaces being cleaned. Once cleaning and drying are completed, the temperature should be gradually lowered back to -18°C in reverse steps, ensuring each stage is maintained for several hours to stabilize the temperature.
Cleaning Procedures
1. Contents should be relocated to another cooling unit to maintain temperature integrity. Ensure the freezer is disconnected from power to guarantee safety.
2. Utilize mild detergent and warm water for cleaning; harsh chemicals are to be avoided. For sanitization, a mixture of water and food-grade sanitiser is recommended, following NSF guidelines.
3. Detach all removable components for individual cleaning. Use soft cleaning tools to prevent surface damage. Rinse with clean water and dry thoroughly to avoid ice formation when the freezer is restarted. Avoid the use of excess water!
4. After drying, reconnect power and monitor the temperature until it stabilizes at -18°C before restocking. Before this is carried out, ensure that the freezer and the floor are completely dry!
Critical Considerations for Cleaning
1. Conduct frequent inspections for frost accumulation, seal wear, or functional issues. Immediate action can prevent larger problems.
2. Maintain logs of cleaning schedules, methods, and maintenance tasks. Staff should be well-trained in proper cleaning practices and safety protocols.
3. Check that freezer door seals are intact and clean to prevent energy wastage and operational inefficiency.
Conclusion
Regular and thorough cleaning, inclusive of defrosting and temperature management, is imperative for the optimal functioning of freezers at -18°C. These practices ensure food safety, enhance operational efficiency and extend equipment lifespan. Adherence to guidelines from recognized authorities and adherence to manufacturer recommendations can lead to the achievement of high hygiene and performance standards.
References
1. U.S. Department of Energy. “Maintaining Your Freezer.” [https://www.energy.gov/energysaver/maintaining-your-freezer](https://www.energy.gov/energysaver/maintaining-your-freezer)
2. European Food Safety Authority. “Food Hygiene – General Advice.” [https://www.efsa.europa.eu/en/topics/topic/food-hygiene](https://www.efsa.europa.eu/en/topics/topic/food-hygiene)
3. National Sanitation Foundation. “Commercial Food Equipment.” [https://www.nsf.org](https://www.nsf.org)
4. International Institute of Refrigeration. “Guidelines for the Safe Operation of Refrigerated Facilities.” [http://www.iifiir.org](http://www.iifiir.org)
5. Food and Agriculture Organization of the United Nations. “Post-harvest Operations.” [http://www.fao.org/in-action/food-for-cities-programme/toolkit/losses/en/](http://www.fao.org/in-action/food-for-cities-programme/toolkit/losses/en/)