Preventive maintenance is the most cost-effective way to reduce emergency calls—especially where cold storage supports revenue, patient meals, or inventory. This checklist is written for kitchen managers, facilities teams, and owners in Baton Rouge and South Louisiana.
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Weekly (operator)
- Spot-check door seals and closing force
- Confirm interior lights turn off with doors
- Log walk-in temperatures if your program requires it
- Remove obvious debris near condenser intakes (without opening panels)
Monthly
- Visual inspection of gaskets; clean mild buildup per manufacturer guidance
- Confirm evaporator fans are running and airflow feels normal
- Review temperature logs for drift trends
Quarterly (often vendor-assisted)
- Condenser coil cleaning appropriate to environment (kitchens need more frequent attention)
- Verify defrost settings and performance
- Check door hinges and sweep strips
Annually (professional)
- Deeper system evaluation: electrical, refrigerant performance, controls
- Review with your vendor whether multiple locations need synchronized PM windows
Documentation matters
Insurance, corporate QA, and health inspections all love written logs. Pair digital temperature monitoring with a simple PM binder if needed.
Who we help
Restaurants remain a core focus—but the same equipment appears in medical cafeterias, university kitchens, grocery delis, and retail chains. If you operate multiple sites, ask how we align routes across Lafayette, New Orleans, Slidell, and the Greater Baton Rouge area.