Only by correct use and careful maintenance of the commercial grade upright freezer can maximize its effect.
First, the standing freezer should be placed on a flat floor. The indoor environment of the freezer should be well-ventilated and dry with a top more than 50cm from the ceiling. The left and right sides should keep more than 20cm from other objects, and the back more than 20cm from other objects. Moreover, the standing freezer should be left standing for 2 to 6 hours before starting up after purchasing or transportation. Before use, the empty cabinet should be powered on for 2 to 6 hours. Do not start immediately after downtime, please wait for more than 5 minutes in order to avoid burning out the compressor.
When the commercial grade upright freezer is in use, hot food should be cooled to room temperature before being put in. When using the indirect cooling (air-cooled) commercial grade upright freezer for food preservation, the food should not be too close to the air outlet. For freezers, manual defrosting is required when frost thickness reaches 5 mm.
Furthermore, clean the compressor and condenser regularly. Clean standing freezer regularly (at least once every 2 months). Cut off the power supply during cleaning, gently scrub with neutral cleaning agent and water, and then dip in water to wipe off the cleaning agent. Don't use washing powder, detergent powder, talcum powder, alkaline detergent, banana oil, boiled water, oil, brush, and others to clean the commercial grade upright freezer. When the freezer is not used for a long time, the power plug should be unplugged and wiped clean inside the cabinet. After the cabinet is fully dried, close the door of the cabinet.