Commercial refrigeration breakdown: what to have ready for the engineer.

1. Identify the equipment

Start with the equipment type: cold room, upright fridge, prep counter, freezer, multideck, display cabinet, ice machine or another commercial refrigeration system. If the make and model are visible without moving or dismantling anything, include them.

2. Note the temperature and normal set point

If the equipment has a display, record the current reading and what it normally operates at. Do not open panels or attempt refrigerant work yourself.

3. Write down any alarm or error code

A controller message or error code can be useful context for the provider. Take a clear photo if that is easier than copying it.

4. Describe exactly what changed

• Not cooling at all
• Cooling, but not reaching the normal temperature
• Heavy ice or frost
• Water leakage
• Unusual noise
• Repeated tripping or restarting
• Only part of a cabinet is affected

5. Give the timing and access details

Include when the problem was first noticed, whether it is getting worse, the site postcode and when someone can provide access. This matters especially if you are requesting urgent attendance.

6. Follow your own food-safety and operational procedures

Commercial Cooling Connect does not provide food-safety advice. If temperature-sensitive stock may be affected, follow your business's established procedures and appropriate professional guidance rather than relying on a referral website.

7. Do not attempt regulated refrigerant work yourself

Current GOV.UK guidance says people working on equipment containing F-gas require the appropriate qualifications, and businesses servicing stationary F-gas refrigeration for others require company certification.

Ready to submit the enquiry?

Send the equipment type, fault, site postcode, urgency and contact information. If we have a suitable independent provider, we can route the enquiry for direct follow-up.