1. Dirty Condenser Coils Are Making Refrigeration Work Harder

Your walk-in cooler may still be holding temperature even when the refrigeration system is operating less efficiently than it should.

The condenser coil is responsible for releasing heat from the refrigeration system. In a commercial kitchen environment, dust, grease and other airborne debris can accumulate on the coil and interfere with heat transfer.

When the condenser cannot reject heat effectively, the refrigeration system may have to operate longer or under more demanding conditions to maintain the desired temperature.



That can mean increased energy consumption, additional strain on critical components and a greater risk of refrigeration problems over time.

The important thing for operators to understand is that equipment does not have to stop working before it starts costing you money.

A walk-in cooler that appears to be doing its job may still be operating under conditions that deserve attention.

2. Cooking Equipment Can Waste Energy Without Completely Failing

When an oven stops heating or a fryer will not turn on, the problem is obvious.

Efficiency problems can be much harder to spot.

Commercial cooking equipment operates through thousands of heating cycles, long operating hours and demanding kitchen conditions. Controls, thermostats, burners, heating components, door seals and other parts can wear or develop performance issues over time.

For example, an oven with a damaged door gasket can lose heat into the surrounding kitchen. A piece of equipment that is not properly controlling temperature may cycle differently than intended. Gas cooking equipment experiencing combustion problems may also fail to transfer heat as effectively as it should.

Those problems can affect more than the equipment itself.

Heat escaping from cooking equipment adds to the kitchen’s overall heat load. That additional heat must then be addressed by the building’s ventilation and HVAC systems.

In other words, an inefficient piece of cooking equipment can potentially contribute to energy use elsewhere in the building too.

3. Small Operational Problems Add Up After Hours

Some of the easiest energy waste to overlook happens when the kitchen is not busy.

Cooking equipment that is turned on long before it is needed, equipment left idling throughout extended slow periods and exhaust or HVAC systems operating unnecessarily after closing can all add to energy consumption.

Refrigeration presents another challenge because it cannot simply be switched off at the end of the night.

A walk-in door that does not close completely, a deteriorated gasket or another condition allowing warm air into a refrigerated space can cause the system to work harder while no one is there to notice.

This is why closing procedures matter.

Operators should establish clear procedures for shutting down equipment that can safely be turned off, checking walk-in and reach-in doors, verifying appropriate equipment settings and making sure systems are not operating unnecessarily after the building closes.

Your Utility Bill Can Be an Equipment Warning Sign

Restaurant owners tend to think about equipment problems in terms of breakdowns.



But a complete failure is only one way equipment can tell you something is wrong.

A noticeable change in energy consumption can sometimes be an early indication that equipment is operating differently than it should.

That does not mean every high utility bill is caused by failing equipment. Weather, operating hours, production volume, utility rates and other factors can all affect energy costs.

But if those factors have remained relatively consistent and energy consumption suddenly increases, your equipment deserves a closer look.

Comparing energy usage, rather than only comparing the dollar amount of two utility bills, can also provide a clearer picture. A higher bill caused by a rate increase is different from a building that suddenly consumes significantly more electricity or gas.

Planned Maintenance Can Help Identify Problems Before a Breakdown

This is where ATECH’s Planned Maintenance program becomes especially valuable.

Planned Maintenance is not simply about looking at equipment and checking a box. ATECH technicians evaluate equipment condition and performance to identify developing issues that could affect reliability and operation.

Depending on the equipment, that can include inspecting condenser coils, checking refrigeration performance, evaluating cooking equipment operation, inspecting components for wear and identifying conditions that deserve further attention.

Finding those issues earlier can help businesses reduce the risk of unexpected downtime and keep equipment operating as efficiently and reliably as possible.



• Commercial cooking equipment
• Refrigeration systems
• Ice machines
• Warewashing equipment
• Commercial HVAC systems

Don’t Ignore an Unexplained Utility Spike

If your restaurant is using significantly more energy than it was a few months ago, there may be more happening than meets the eye.

Your equipment can continue running while dirty coils, worn components, poor seals, control problems and other conditions quietly affect performance.

Instead of waiting for that performance problem to become an equipment failure, have the system properly evaluated.

ATECH’s factory-trained, CFESA-certified technicians service commercial foodservice equipment, refrigeration and HVAC systems throughout Tennessee.

Keep your equipment reliable, your operation running and unexpected costs under control.



Fixed Right. Fast, Guaranteed.

Learn more about ATECH’s Planned Maintenance program or schedule commercial equipment service.