An icing walk-in cooler is more than a nuisance — it’s a warning sign that airflow, defrost, or door integrity isn’t right. Left alone, ice buildup can choke airflow, spike run times, and lead to warm product, compressor damage, and emergency downtime.
Quick checks your team can do in 2–3 minutes
- Door not sealing: Check gaskets, hinges, and if the door is being propped open during rush.
- Fans blocked: Make sure product isn’t stacked against the evaporator coil or fan guards.
- Drain pan/line: If the drain is frozen or blocked, melt water refreezes and builds ice fast.
- Air leaks: Look for torn strip curtains or missing sweeps that pull humid air inside.
Most common technical causes we see
- Defrost schedule/timer issues (especially after power outages)
- Defrost heater or termination sensor failures
- Evaporator fan motor problems (slowing, cycling, or stalled)
- Low airflow from dirty coils — the “slow burn†failure that creeps up
When to call (before it turns into a shutdown)
If you’re seeing ice return within 24–48 hours after a manual melt, or if product temps are drifting, it’s time to get a technician involved. The goal is to correct the root cause, not just defrost and hope.
Prevention: simple PM items that reduce icing
- Quarterly coil inspection and cleaning (more often for flour/grease environments)
- Gasket inspection and hinge adjustments
- Defrost performance check (amps, heat, termination)
- Drain line heat/flow verification
Need help? For restaurants across the Western Slope, we provide 24/7 dispatch and commercial-focused refrigeration support. See our commercial refrigeration service page or call/text dispatch.