California Refrigeration Co.
California Refrigeration Co.  Serving Santa Clara County for over 35 years
California Refrigeration Co.  Serving Santa Clara County for over 35 years
CA. LIC.  475707
a Division of Calrefco, Inc
Serving Santa Clara County for over 36 Years
Refrigeration Repair . Heating Repair . Air Conditioning Repair . Ice Machine Repair . . . and much more
Answers to the most commonly asked Questions
by Our Customers.

Q.  Our Food Preparation Line has surface mounted food bins that are constantly being cited by the Health Department for "Over Temperature" violations. The lower cabinet Temp. is fine.  What Can we do about this on going problem ?

A. This can be a tough problem to solve. And one that is being addressed by prep table manufactures through out the country.  Basically, the older the equipment is, the more of a problem it can be. And modifying airflow patterns on older units to improve efficiency can get costly. We recommend not filling the food bins more than 75% full from the rim. Do not stack food products above that "Safe" loading level. Keep food products covered when not in use (I know, easier said than done). Keep food products rotated, and/or stirred. One problem we try to avoid is turning the temperature down too low in the lower cabinet in effort to lower the temperature in the upper trays. To do so may cause the lower food to freeze and create other problems.

Q.  We have a Traulsen Single Door Reach Freezer in the back, and for some reason, all the food on the lower shelves don't really freeze solid as the food it the upper shelves do.  What causes that ?

A. That is a common problem.  One that 95 % of the time, is caused by  improper loading of the food items within the cabinet itself. These type of cabinets depend heavily on Proper Internal Air Circulation to insure even freezing temperatures through out the cabinet. The Wire type shelving is designed to allow "Unobstructed Air Flow" to reach the lower products.  If you do  anything to to obstruct that air flow pattern, you will have a problem freezing product in the lower areas of the cabinet.
We all have a tendency to pack and cram the freezer with everything we can squeeze in there. But, to do so, will only BLOCK the air flow to reaching the lower food products, and thereby, causing them not to freeze.
We recommend to leave at least 1 inch of full parameter clearance from all interior walls to ensure proper air flow.

Q. Every once in a while, our air conditioning system freezes up and it gets warm in the building.  What can be done to prevent this problem ?

A. For Standard Type Single Stage Heat and Cool Systems:

Freezing of the Evaporator Coil (cooling coil) can be caused by quite a few things.  One of the most common causes is setting the thermostat too low and leaving it that way for extended periods.  The thermostat does (for all practical purposes) only one thing, turn the unit on and turn the unit off. Once the thermostat trips the unit online, selecting an even colder temperature will not make the system work any harder than it already is. Its natural for us all to compare the thermostat function to our automobile, you know,  the more you push on the accelerator, the faster you go........not so with standard air conditioning system controls. One way to compare it to your car would be if you were to place a 3lb. brick on the accelerator, put the car in gear, and start it up. And all you had to control your speed with was your ignition switch. Basically, that's what's going on in a standard air conditioning system. Its either Full On or Full Off, no middle of the road. We recommend setting thermostats to somewhere between  74 and 78 degrees. In most general cases, this will produce a very comfortable environment for your guests.

Q. Being a Restaurant Owner for over 25 years, I can understand frequent system failures during extremely HOT outside temperatures, but why do I suffer so many failures during extreme COLD outside temperatures ?  And is there anything I can do about it?

A. Yes, there is plenty you can do about it. But first, the problem. California is considered to be a "Mild Weather" state and most "High Temp" walk-ins are designed around the accepted idea, that it doesn't get that cold here !  But, there are times that is does, and more so as our ever so dynamic weather pattern keeps changing  The standard walk-in's temperature is sometimes controlled by what we call a "Pressure Switch." This switch senses the system operating pressure down in the cooling coil inside the walk-in (which is normally colder than the outside temperature is). This pressure switch (thermostat) is usually located at the compressor area, which is usually located outside, maybe on a roof.  Notice that I referred to this pressure switch as a "Thermostat,"  and I do so because it serves  the same function that a thermostat does. Now you may be asking yourself ,  What's My thermostat for the walk-in doing on the roof ? Good Question ! One of the main reasons manufactures, and customers as well, choose this type of system for California use is that, as usual, is a matter of economics and accepted practices.. These type of systems are very cost effective to install.
The Solution:  Convert the system to what we refer to as a "Continuous Pump Down System."  This type of system incorporates the use of a liquid line solenoid valve and an Inside walk-in box mounted thermostat and a slight modification to the control electrical wiring system.

Q. On occasion I have noticed that the Service Technician will squirt some kind of chemical on the equipment inside the food storage compartments. What is the reason for this and most of all,  is it a harmful or toxic substance?

A. No !  Not at all.
The chemical that the technician is using is a "Special" Refrigeration Leak Detectant which we have formulated. We use this safe chemical to assist us in obtaining a "Visual" indication of a gas leak in a suspected area. The chemical we use is Food Grade, Nontoxic, biodegradable and safe for humans and animals. Even the smell is not's peppermint or spearmint!?

Q. A few months ago my Reach-In Freezer quit working and the compressor had to be replaced. Although I was covered with a 5 Year Compressor Warranty, which I got for free,  I was charged for Labor, compressor shipping charges and other materials used to replace the compressor.  I was disappointed in those extra charges.  Are all those other charges necessary ? It seems unfair to me and I'm a little upset about it !

We understand how you feel about that and  I wish we could have installed the new compressor for you free of those other charges. But, according to the manufacture, your "Limited" 5 Year Compressor Warranty was out of the covered labor period by 2 years at the time of replacement.

Your covered labor period was 30 days from "Start Up."  Therefore, the manufacture, according to the terms of your warranty contract,  is responsible to provide a replacement compressor ONLY. The manufacture will not reimburse the costs of replacing the compressor when it is out of the Labor Warranty Period. The Consumer is responsible for all other costs incurred through the replacement process, including shipping charges, if any.

Take a look at our article on Bidding Wars, it touches base on Labor and Compressor Warranties. All to often, we find that  Consumers have not been made aware of the Details in the Warranty Package they were sold. Remember, knowing and Understanding the Warranty Coverage you are buying is just as important as making the decision to purchase the piece of equipment is, maybe more important !
Frequently Asked Questions
Heating Repair,  Heat System Repair, Heater Repair, Walk in Box Repair,  Walk in Freezer Repair,  Walk in Cooler Repair