Bakery & Food Chiller Technical Support-
Simple checks before you call.

  1. The first thing to check with your chiller and all chillers that are not working is to note what displays are listed on the main panel or note what the visual gauges show to you.  Do this before you reset anything.  This is the most valuable information for any service technician when you talk to them.

2. The chiller may not work because the incoming voltage is not correct or missing a phase.  Brownouts can cause poor incoming voltage or a dropped leg.  Check all fuses and incoming voltages to be sure that the main power is correct.

3. Confirm that the chiller tank is full and pump is circulating.  No chiller should run if the pump is not running first.  Flow related issues can occur.  Another issue to check would be any Y strainers or filters that slow or stop the flow when blocked with debris.

4. The Bakery or Food Industry chillers are rarely ever inside due to contamination with the food processes.  Most chillers will need to cool a glycol solution rather than just water.  Measuring the glycol regularly is very important.

5.  Be sure that your chiller, if air cooled, is clean.  Most Bakery or Food industry chillers are located outside and are used with Antifreeze (glycol).  This is because most applications want the mixing kettles to cool as fast as possible after they have reached their optimal mixing time or temperature.

6. Food or Bakery chillers, have the need for more water than most because of different kettle changes.  Be sure to have clean water or glycol handy for when kettles are switched or hot water is used and then switched over to cold. 

Close Menu