How do I troubleshoot common cooling issues?

Before calling an engineer, these checks resolve most “not cold enough” and icing complaints in busy bars:

Check the controller setpoint

Confirm the temperature is set appropriately (many bars target 3°C to 6°C for service stock).

Make sure airflow is not blocked

Do not pack stock hard against the back wall or vents.

Leave space for air to circulate between shelves.

Clean the condenser and grills

Dust and grease build-up is a common cause of poor cooling and high running cost.

If your site has a fryer or heavy grease in the air, cleaning may need to be more frequent.

Check door seals and door discipline

A twisted gasket, torn seal, or doors left ajar can cause warm spots, condensation, and icing.

Look for overloading with warm stock

Loading a full case of warm bottles at once will temporarily raise cabinet temperature. Stagger loading where possible.

If you see heavy ice

Ice often points to frequent door opening, poor seals, or ventilation issues. Do not chip ice off internal surfaces. Move stock, power down if safe to do so, and let it melt, then fix the underlying cause.

Call service if you notice:

Temperature continues rising after the checks above.

Unusual noises that persist, repeated tripping of electrics, or visible refrigerant/oil residue.

Fans not running or the unit short-cycling.

For the fastest resolution, share the model number (e.g., BC-series), serial number, current setpoint, and a photo of the install space/ventilation area.

Read the full guide: Unifrost Under-Counter Bottle Coolers: A Comprehensive Guide.