When evaporator coil surfaces become coated with foreign particles, dust, dirt, pollen, bacteria, and mold, the ability to transfer heat is greatly reduced. Coils with a layer of dust the thickness of a dime lose up to 21 percent in efficiency.
The build-up of these migrated or growing substances insulates the surfaces, which degrade the cooling capacities. Living pathogens may develop, such as salmonella or listeria that could transfer to the area food processing equipment surfaces. Dirty evaporator coils increase discharge head pressures; reduce compressor capacities, increase delivered supply air temperatures, cut the system’s refrigeration effect, and overall increase energy usage.
Food processing area evaporators and HVAC unit evaporators need to be deep cleaned to reduce operating costs and avoid contamination risks. All the equipment in the area of the evaporators must be protected, checked, and cleaned after the evaporator coils deep cleaning is completed. An unfortunate issue occurred at a food plant when an overhead coil had not been visually inspected or cleaned for a period of time.
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