Deep cleaning of cold stores and evaporators ensures hygiene

'Prevent mold growth for optimal food safety'

Although hygiene is paramount in hotel kitchens, mould and bacteria sometimes have free rein in the cold rooms where food is stored. This can lead to food poisoning. "You prevent this by frequent and thorough cleaning of the evaporators in the cold rooms," says CEO and co-owner Thierry Desmet of Valor Services Group.

Refrigerators measuring three by three metres or even bigger: you will find one or more in most professional hotel kitchens. Ideal for storing food, provided you pay due attention to cleaning. Thierry Desmet outlines for us the problems these facilities sometimes face: "The doors of cold rooms are often opened and closed, causing considerable temperature fluctuations. Combined with the humid environment of the hotel kitchen, the risk of mould growth is high. Those moulds nestle primarily in the evaporator, the component that distributes cool air through the cold room. What we often see is fungi spreading that way throughout the cold room, even into the seams of the doors."

When mould and bacteria come into contact with food items in a cold store, it can have unpleasant consequences for food safety. "This is why it is mandatory to package these food items properly," says Desmet. "But with mould formation, a risk always remains, as not every packaging is 100 per cent sealed." According to Desmet, the biggest danger of mould growth in cold rooms is that it allows listeria bacteria to spread throughout the hotel kitchen. "This bacterium can cause food infections and is especially dangerous for pregnant women."

To ensure optimum hygiene of cold rooms, Desmet recommends having evaporators thoroughly cleaned and disinfected at least twice a year by a specialised company such as Valor Services Group. Desmet: "There are many electrical components and moving parts in an evaporator. That is why it is best to leave the cleaning to an expert. A recognised company will have certificates that the cleaning has been carried out according to HACCP standards."

Periodic cleaning is not only important in terms of food hygiene and employee health, but also offers energy-saving benefits. "The aluminium fins in the evaporator often accumulate dust and dirt," says the CEO. "The more mould and dirt there is between those fins, the harder it is for cool air to pass through them and the more energy it takes to maintain the temperature. Frequent cleaning therefore improves the energy efficiency of the cold room."

To remove the hot air in the cold rooms to the outside and draw fresh air in, condensers are often located on the hotel roof. These installations also need attention. Desmet: "Contaminants from the outside air often accumulate in condensers. If they become full of dust, dirt and leaves, they do not work optimally and are no longer energy-efficient. Especially during the pollen season, when pollen dust clogs the condensers, it is necessary to have them thoroughly cleaned. This is usually done by blowing them clean with compressed air and then flushing them with water."

Finally, good hygiene of the refrigeration bays in a hotel kitchen should not be overlooked. "There, we often see mould forming in the shelves. This is why we at Valor Services Group recommend deep cleaning at least once a year."■