If your cooler or freezer is struggling to stay cold, the problem often starts with the door. Most Michigan businesses focus on compressors and coils, but the gasket is usually the first thing to fail. When it does, you lose cold air, equipment works harder, and health inspectors take notice.
This guide shows you exactly how to spot a worn gasket and what to do next so your kitchen stays efficient and inspection ready.
For a full overview of what we do, visit our commercial gasket services page.
Commercial doors get opened hundreds of times each day. Heat, moisture, vibration, and constant pulling on the door slowly break down the material. Even high quality brands eventually show wear.
Once the seal weakens, you start losing temperature and energy fast.
If you can see rips, splits, or missing chunks, the seal is no longer doing its job. Light surface wear is normal, but any real damage means replacement time.
A gasket should sit flat against the frame. If it bows out, looks twisted, or has a corner lifting, cold air is escaping.
If you have to slam the door or it pops back open after closing, the gasket has lost its strength or shape.
Frost around the frame, especially on freezers, is a classic sign of warm air leaking inside. This usually means the gasket is torn, misshaped, or no longer sealing.
If your reach in cooler used to hold 36 degrees but now sits at 41 to 44, the door seal is often the cause. Even a small gap creates major heat gain.
If this is happening on specific brands like True, Turbo Air, or Beverage Air, you can view all the equipment we work on through our refrigeration brands we service page.
Your compressor runs longer to make up for lost cold air. Energy waste adds up quickly, especially for grocery stores, convenience stores, and busy restaurant kitchens.
Michigan health inspectors check cooler doors early in the walkthrough because poor seals cause uneven temperatures. If food drifts above safe zones, you risk violations and product loss.
A torn gasket can lead to repeat citations if not corrected quickly.
Most commercial gaskets last one to three years, depending on usage. High-traffic kitchens may need replacements sooner. Any visible damage should be addressed immediately.
A specialist measures the door to the exact profile and dimensions. Once the new gasket arrives or is made, it is installed, aligned, and tested for a tight seal.
A good gasket should close smoothly and stay locked in without forced slamming.
To understand the process for your type of operation, visit our industries we serve page.
If you notice temperature changes, frost buildup, or constant door issues, it is time to bring in a commercial gasket specialist. Fast action prevents food loss and protects equipment life.
A worn gasket might look minor, but it is one of the biggest reasons commercial coolers fail to hold temperature. Fixing it quickly keeps your equipment efficient, your energy costs down, and your kitchen inspection ready.
If you want dependable local support, FridgeSeal is here to help Michigan businesses stay ahead of problems.