Large kitchen appliances, usually referred to as white goods, can suffer some deterioration if not prepared for storage correctly. This is outside the control of storage companies and would be deemed as natural deterioration by insurers, so would probably not be covered.
The main cause of the damage-over-time is water. Washing machines, dishwashers and some tumble dryers can retain water in the pipework and around door seals, which while they are designed to get wet, are not always resilient enough to withstand extended periods of time subjected to stagnating water. The smell from stagnant water is generated by bacteria and mould and is inevitable if water is allowed to sit in the appliance for long periods. This odour can persist for some time after the appliance is returned to use.
So, clearly, the primary objective should be to ensure the appliance is fully clean and dry before going into storage. This is particularly important around door seals and the inner rubber seal of washing machines. Don’t forget the detergent tray and the filter. There is often a filter on washing machines that can be accessed via a small flap on the front, near the floor. Even if you never use the detergent tray (because you put capsules in with the wash) it still needs drying.
Use a mild detergent for cleaning the rubber seals. Heavy duty cleaning agents may contain chemicals that can erode rubber and plastic over the months that your goods will be stored. Basic washin-up liquid should be adequate.
For fridges and freezers, the same cleaning and drying principles apply. However, it is advised that they are stored with the doors slightly open to allow air circulation. To keep the door ajar, use a soft item to block it from closing. A draped towel, for example, would prevent the door from closing but would not leave a dent in the door seal.
