When a popular eating place suddenly closes, it always raises questions among regular customers and employees. The situation when Cafe "Zaliv" is empty and the equipment is mothballed is a vivid example of how quickly the HoReCa market is changing. Visitors see only the outside: locked doors and lack of activity inside the premises.
However, complex economic processes are hidden behind this façade. Business owners are forced to make difficult decisions when operating expenses exceed income. Preservation of equipment This is not a whim, but a necessity for preserving expensive equipment during downtime.
In this article we will analyze in detail what happens to establishments during a crisis, why refrigerators are covered with protective covers and What are the prospects for restoring the operation of such points? Understanding these processes will help you better navigate the current situation in the public catering market.
Economic reasons for closure and downtime
The main reason why Cafe "Zaliv" may be empty is the imbalance between revenue and fixed costs. Rent of premises, utility bills and wages do not depend on the number of clients. If the flow of guests falls below a critical level, the business becomes unprofitable.
Owners often decide to temporarily suspend activities instead of completely closing. This allows you to maintain a legal entity and, potentially, return to the market when conditions improve. Mothballing of assets is a standard procedure when suspending activities for a period of more than 30 days.
In addition, the decision is influenced by the state commercial equipment. Leaving expensive refrigerated display cases and chest freezers unattended or operating without load is not economically feasible. Downtime allows you to minimize the wear and tear of equipment and avoid unnecessary electricity bills.
Technology for preserving refrigeration equipment
When the cafe is empty, the most important thing is to properly prepare the equipment for long-term storage. Refrigerators and freezers are covered with special ones protective covers not just for beauty. This prevents dust from getting inside the ventilation grilles and on the heat exchangers.
The preparation process requires strict adherence to the sequence of actions. If you simply turn off the appliance and close the door, mold or an unpleasant odor may form inside, which then cannot be removed. Therefore, before covering with covers, complete defrosting and drying is carried out.
The following preparation steps are used:
- 🧊 Complete defrosting of the chambers within 24 hours.
- 🧼 Thorough washing of internal surfaces with disinfectants.
- 💨 Drying the compressor and ventilation ducts with compressed air.
- 🔌 Fixing the doors ajar for air circulation.
The covers that cover the equipment are usually made of breathable materials or have micro-perforation. This is important so that a greenhouse effect is not created inside, which could damage electronic control boards or cause corrosion of metal elements.
Risks of long-term downtime of equipment
Leaving equipment at rest for a long time carries its own risks. Even if Cafe "Zaliv" plans to reopen, the equipment may fail when restarted. Refrigerator compressors are prone to souring of the oil in the crankcase if they have not been used for a long time.
The table below shows the main risks and ways to minimize them during preservation:
| Type of equipment | Main risk of downtime | Preventive measure |
|---|---|---|
| Refrigerated cabinets | Compressor souring | Start for 1 hour every 2 months |
| Chest freezers | Destruction seals | Lubricating rubber with silicone |
| Showcases | Drying out the refrigerant | Checking freon pressure |
| Ice makers | Scaling in the system | Complete draining of water and purging |
Particular attention should be paid to electrical components. Humidity in an empty room can lead to oxidation of contacts. Therefore electrical preservation is also an important stage of preparation.
⚠️ Attention: Never store refrigeration equipment in a hermetically sealed state without first drying it. Residual moisture will lead to corrosion of the evaporator and loss of system integrity.
The psychological aspect of closing for visitors
For regular customers, the sight of an empty cafe, where life used to be in full swing, becomes a signal of instability. Cafe "Zaliv", like any other establishment, forms a community around itself. The sudden disappearance of a point of attraction disrupts the usual way of life of the area.
People tend to look for reasons in the quality of a product or service, although most often it is in macroeconomics. The sight of refrigerators covered with covers through the window creates a depressing impression of abandonment. This psychologically repels potential investors or new tenants who might consider this premises.
However, experienced entrepreneurs know: there is silence before the storm. Often it is precisely such pauses that precede a large-scale rebranding or change of concept, which can take the establishment to a new level.
What happens inside a closed cafe?
An audit, inventory and deep cleaning are usually carried out inside. They often change the menu concept or completely redo the interior while the doors are closed to guests.
Restart procedure after downtime
If the decision is made to resume work, simply removing the covers and turning on the switch will not be enough. A comprehensive diagnostic of all systems is required. Refrigeration equipment needs special attention after a long sleep.
The first start-up should be under the supervision of an engineer. It is necessary to check the oil level in the compressors, the condition of the electrical circuits and the integrity of the insulation. Only after this can the chambers be filled with products.
Action plan during startup:
- 🔍 Visual inspection of all components for rodents or damage.
- ⚡ Measurement of insulation resistance of electric motors.
- ❄️ Smooth start of compressors with control of starting currents.
- 🌡️ Reaching the operating temperature regime idle (without product).
Ignoring these stages can lead to instant failure of the equipment in the first hours of operation, which will entail spoilage of products and new financial losses.
☑️ Check before opening
Prospects for business recovery
Is it possible that Cafe "Zaliv" will work again? Statistics show that about 40% of establishments that went into hibernation return within a year. The key factor is maintaining the location and basic equipment.
Covered refrigerators are a symbol of hope, not the end. This means that the owner has not sold the assets, but is protecting them. Unlike complete bankruptcy with the sale of property, conservation leaves the door open for the future.
The catering market is cyclical. Periods of stagnation are replaced by growth, and the prepared point can be an excellent start for a new concept that meets the current needs of the audience.
⚠️ Attention: The shelf life of preserved equipment is limited. It is recommended to carry out maintenance (MOT) of even idle equipment according to the manufacturer’s schedule in order not to lose the warranty.
Frequently asked questions (FAQ)
Why Are refrigerators necessarily covered with covers if the cafe is empty?
Covers protect equipment from dust, which clogs capacitors and fans, causing overheating during future startup. They also prevent moisture and mechanical damage.
Is it possible to store food in the refrigerators of a closed cafe?
Absolutely not. When the electricity is turned off, bacteria quickly grow in a sealed space. In addition, this attracts rodents and insects, which will damage the equipment.
How often should mothballed equipment be checked?
It is recommended to visit the facility at least once a month to ventilate the room and visually inspect the covers for integrity and lack of moisture.
How long does it take depreservation of the refrigerator?
The full cycle of preparation for work, including washing, drying and returning to mode, takes from 12 to 24 hours depending on the volume of the chambers.