Commercial Refrigeration on the Sunshine Coast

Cool rooms and freezer rooms differ in temperature and function. A cool room keeps perishable goods between 0°C and 5°C, making it ideal for fresh produce, dairy, and beverages. A freezer room maintains sub-zero temperatures, often around -18°C, for storing frozen goods long-term. Both use insulated panels and compressor systems, but freezers require more robust insulation and cooling components.

A well-maintained commercial refrigeration system can last 10–20 years. Lifespan depends on usage, system type, brand quality, and whether regular servicing is performed. Units exposed to heavy daily loads or poor ventilation may wear faster. Preventative maintenance—such as cleaning condenser coils, checking refrigerant levels, and inspecting door seals—can dramatically extend equipment life.

In many cases, yes. A custom-designed cool room ensures your refrigeration system matches your storage needs, stock turnover, space, and temperature range. Off-the-shelf systems often waste energy or underperform in Queensland’s climate. Professionals will assess your usage patterns and compliance needs before recommending insulation type, system size, and component layout to ensure peak efficiency and reliability.

Commercial refrigeration systems should be serviced at least twice a year, though some high-use environments may require quarterly checks. Regular servicing ensures your equipment runs efficiently, prevents breakdowns and protects your stock from spoilage, ultimately saving money in the long run.

Warning signs include unusual noises, rising internal temperatures, frost build-up, leaking water and higher electricity bills. Addressing these issues early through professional inspection can prevent total breakdowns and keep your equipment operating at peak performance.

Water leaks often come from a blocked or frozen defrost drain, cracked drain pan or poor door seals letting warm air in. Ice can build up, then melt during defrost and overflow. Check for standing ice, clear drains, keep products off vents and ensure doors close firmly to reduce moisture.

Excess frost usually points to warm, humid air entering the cabinet. Common causes include damaged door gaskets, doors held open, misaligned hinges or blocked airflow. Keep stock organised to avoid blocking fans, minimise door-open time and let hot items cool before loading. Confirm the defrost cycle and heaters are working properly.

For food safety, most refrigerated storage is kept cold enough to slow bacterial growth and maintain product quality. In Australia, many businesses aim for 5°C or below for chilled foods, while frozen storage is typically −18°C or colder. Use a calibrated probe and log temperatures consistently.

Breakdowns don’t wait for business hours, which is why we provide 24/7 emergency services. Our technicians respond quickly to restore your system, minimising product loss and disruption to your business. Prompt repairs can often save thousands in wasted stock.