Operational conditions in restaurants and convenience stores (c-stores) are notoriously hard on refrigeration equipment. High temperature fluctuations, foot traffic, dirt and debris, grease, and general abuse from employees and/or customers can wreak havoc on units, particularly if they are not well maintained.
Scheduling maintenance in these facilities can be difficult because they are usually open many hours of the day — if not all day — and there is never a convenient time to interrupt operations. However, if units are not regularly serviced and maintained, they may break down more frequently, which is usually even more inconvenient — and expensive — for the end user.