How can I run my commercial freezer more efficiently and reduce energy costs in a busy kitchen?

The biggest energy wins come from reducing heat and moisture getting into the cabinet, and keeping the refrigeration system clean so it runs less.

High-impact steps that usually pay back quickly:

Avoid over-freezing: set a realistic target (often -20°C setpoint to hold -18°C product) rather than running unnecessarily cold.

Door discipline: keep openings short, don’t “shop” with the door open, and use strip curtains if your workflow allows.

Loading and airflow: don’t block internal air vents, and let hot food cool properly before freezing so you don’t drive long compressor runtimes.

Gasket checks: damaged or loose door seals pull in warm, wet air and cause icing plus longer run times.

Keep the condenser clean: grease and dust on the condenser coil is a common cause of high energy use. Build a simple cleaning schedule suited to your kitchen.

Defrost and ice control: excessive ice indicates moisture ingress or a door/seal issue. Fix the cause rather than “turning it colder.”

If energy use has suddenly jumped, treat it as a fault-finding problem: a small maintenance fix often saves more than chasing a colder setpoint.

Read the full guide: Unifrost Upright Freezer Temperature Controller: Energy Optimisation for Irish Kitchens.