What is an evaporator and why does it need cleaning?

The evaporator is the component in your refrigeration system that absorbs heat from the ambient air in cold rooms, refrigerated display cabinets, or storage areas. Its fins (metal blades) enable the thermal exchange between the refrigerant and the air.

Over time, these fins accumulate dust, grease, mould, and bacteria. This build-up:

  • Reduces thermal exchange: the system must work harder to maintain the set temperature
  • Increases electricity consumption: the compressor runs for longer
  • Degrades air quality: micro-organisms spread throughout the refrigerated zone
  • Compromises HACCP compliance: organic deposits can contaminate stored products

The HACCP cleaning process step by step

1. Assessment and lockout

Before any work begins, the technician will:

  • Visually assess the level of fouling
  • Record operating parameters (temperatures, pressures)
  • Lock out the system following safety procedures
  • Protect stored products if necessary

2. Mechanical dust removal

The first step is to remove the heaviest deposits:

  • High-power vacuuming of particles
  • Gentle brushing of the fins in the direction of the blade (never against the grain, to avoid deformation)
  • Removal of debris accumulated in the condensate tray

3. Applying the cleaning agent

This is the key step for HACCP compliance:

  • Exclusive use of food-contact approved products
  • Application of a foaming degreaser suited to the level of fouling
  • Contact time observed in line with the manufacturer's recommendations
  • Products used are biodegradable and safe for foodstuffs

4. Rinsing and neutralisation

  • Rinsing with low-pressure water to avoid damaging the fins
  • Surface pH check to confirm the absence of chemical residues
  • Visual and olfactory cleanliness verification

5. Disinfection

  • Application of a food-grade approved disinfectant
  • Antimicrobial treatment of accessible surfaces
  • Disinfection of the condensate tray and drain line

6. Inspection and recommissioning

  • Condensate drainage test
  • Verification that fins are undamaged
  • Recommissioning and operating parameter checks
  • Preparation of the intervention report with photographs

Why HACCP compliance is essential

The HACCP system (Hazard Analysis Critical Control Points) identifies critical control points in the food chain. Evaporators are among these critical points because:

  • They are in direct contact with the air surrounding the food products
  • The humidity they generate promotes bacterial growth
  • A poorly maintained condensate tray is a breeding ground for Listeria and Salmonella

The FASFC (Federal Agency for the Safety of the Food Chain) in Belgium checks these points during inspections. A poorly maintained evaporator can result in a warning, a fine, or the temporary closure of the establishment.

How often should you clean your evaporators?

The frequency depends on several factors:

  • Positive cold rooms: every 3 to 6 months
  • Negative cold rooms (freezers): every 6 to 12 months
  • Refrigerated display cabinets in supermarkets: every 3 months
  • Particularly demanding environments (bakeries, cheese dairies): every 2 to 3 months

A preventive maintenance contract allows you to schedule these interventions and avoid emergencies.