Refrigeration Engineer

Job Summary:-

A Refrigeration Engineer in the commercial kitchen industry is responsible for installation, maintenance, troubleshooting, and repair of refrigeration systems used in hotels, restaurants, bakeries, hospitals, and industrial food-service facilities. The role ensures cooling systems operate efficiently, safely, and according to food safety standards.

Key Responsibilities:-

Installation & Commissioning:

• Install commercial refrigeration systems such as:
• Walk-in chillers/freezers
• Cold rooms
• Deep freezers
• Display counters
• Ice machines
• Blast chillers
• Commission refrigeration and HVAC systems.
• Ensure proper piping, insulation, gas charging, and electrical connections.

Maintenance & Servicing:-

• Perform preventive and breakdown maintenance.
• Check compressors, condensers, evaporators, thermostats, expansion valves, and control panels.
• Monitor refrigerant levels and detect leaks.
• Maintain service records and reports.

Troubleshooting:-

• Diagnose cooling failures, compressor issues, gas leakage, electrical faults, and temperature inconsistencies.
• Use gauges, multimeters, vacuum pumps, and leak detectors.
• Minimize equipment downtime in kitchen operations.

Compliance & Safety:-

• Follow food safety and refrigeration standards.
• Handle refrigerants safely as per environmental regulations.
• Ensure systems comply with electrical and fire safety norms.

Coordination:-

• Coordinate with kitchen consultants, chefs, project managers, and service teams.
• Support AMC (Annual Maintenance Contract) activities.
• Train kitchen staff on basic equipment operation if required

Required Skills:-

Knowledge of:

• Vapour compression refrigeration cycle
• HVAC-R systems
• Refrigerants (R134a, R404A, R410A, etc.)
• Electrical troubleshooting
• Commercial kitchen equipment
• Ability to read technical drawings and wiring diagrams.

Qualifications:-

Diploma/ITI in:

• Refrigeration & Air Conditioning
• Mechanical Engineering HVAC Engineering
• Certification in HVAC/R is an advantage.

Experience:-

• 2+ years depending on role level.
• Experience in commercial kitchen projects, hotels, or food-service equipment preferred.