Our walk-in ran 11 degrees warm for two weeks and I blamed the door gasket

Turned out the real culprit was a nasty coil up top we hadn't pulled and cleaned in about 8 weeks, and our trim loss on pork butts went from 4% to 11% without anyone noticing until inventory. Anyone else got a cleaning schedule that actually works for a busy shop?

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morgan.jason10d ago

Our old place had this same thing happen, the coil up top looked fine from the floor but once you got a ladder up there it was fuzzy as hell. We started pulling it every 4 weeks after that and the trim loss stopped creeping up on us. Cost us like 45 minutes on a Sunday morning but way cheaper than tossing butts lol

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