Proper refrigeration involves both temperature and humidity control. Humidity is the presence of water, vapor in the air. It does not mean the presence of free-standing water. Refrigeration is the process of removing heat from a product...not 'pumping cold' into it.
Cold air holds less moisture than warm air.
Dirty condensers are the greatest contributors to compressor failure. Location will vary the frequency of cleaning, but it is recommended that the condenser on all your refrigeration equipment be cleaned once a month. A small brush and a vacuum cleaner are usually all that are necessary to keep your condenser clean and provide long, trouble free refrigeration.
NSF has revised the equipment standard for the construction and performance of commercial refrigerators and freezers. The revision of Standard 7 affects all buffet and preparation equipment. These types of units must maintain product temperature between 33°F and 41°F in an 86°F ambient for a period of four hours. This new stricter standard will be enforced.
Because of increased regulations and concerns, food safety is a major issue for the operator. 56% of food borne illness is caused by improper cooling. Blast chillers are designed to combat this problem. Blast chilling is the rapid cooling of cooked foods from 140°F to 40°F in two to six hours. It is accomplished with the use of cold convected air either by pulling heat from the food and/or pulling heat across the food.