How often should commercial fridges and freezers be cleaned?

For day-to-day hygiene and reliable temperature performance, use a simple cadence:

Per shift: Wipe handles, high-touch areas and any visible spills immediately.

Daily: Quick wipe of interior surfaces (especially around ready-to-eat foods), check for spills under trays, and tidy stock so air can circulate.

Weekly: Remove products in sections, wash and sanitise shelves/runners, wipe the full interior, and clean door seals.

Monthly (or more often in greasy kitchens/busy bars): Clean dust from ventilation grilles and gently brush or vacuum the condenser area where accessible.

If odours, sticky residue, pooling water, or visible mould appear, treat that as a sign you need a deep clean sooner, not later.

Read the full guide: Unifrost Undercounter Fridge & Freezer Cleaning: Best Practices.