Had to toss 30 lbs of butter before I learned the truth about walk-in temps

I've been running a small catering kitchen in Portland for about 4 years now. Last month I noticed my butter blocks seemed off - soft on the edges and weirdly sweaty. I kept blaming the supplier until a health inspector came through and showed me my walk-in was cycling between 38 and 52 degrees, not holding steady at 40. The sensor was fine but the door seal had a tiny gap I never noticed. Has anyone else dealt with a temp fluctuation issue that was hiding in plain sight?

2 comments

2 Comments

garcia.laura28d ago

Betting that door seal gap was letting warm air creep in just enough to mess with the whole system.

margaret_kelly5528d ago

Those little gaps can cause endless headaches.