Results 1 to 9 of 9
  1. #1
    Join Date
    Dec 2008
    Location
    New York, ny
    Posts
    188

    They clean the units all the time. Really?

    3 hrs of cleaning and still dirty.

    Sent from my SGH-T999 using Tapatalk 2
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  2. #2
    Join Date
    Jan 2010
    Posts
    6,095
    Is that a PTAC ?

  3. #3
    Join Date
    Dec 2008
    Location
    New York, ny
    Posts
    188
    Ductless split.. Fujitsu 24k

    Sent from my SGH-T999 using Tapatalk 2

  4. #4
    Join Date
    Aug 2012
    Location
    Los Angeles
    Posts
    18
    looks like it was in a fire and the unit kept running, taking in all the soot.

  5. #5
    Join Date
    Dec 2008
    Location
    New York, ny
    Posts
    188
    I think its oil. They where near a kitchen and maybe there hood wasn't working correctly and took in sound oil.

    Sent from my SGH-T999 using Tapatalk 2

  6. #6
    Join Date
    May 2011
    Location
    Oklahoma
    Posts
    362
    I thought fire too.

    Why even try to clean it?!

  7. #7
    Join Date
    Dec 2012
    Location
    Spokane, Washington
    Posts
    121
    Mini splits in kitchens are not a good idea, even if you clean them alot. Sooner that later something WILL break. To much humidity and oil to be practical. Yours is the perfect case though, better roll up your sleeves for that one!

  8. #8
    Join Date
    Dec 2008
    Location
    New York, ny
    Posts
    188
    Anything in the kitchen is a bad idea.. unless you do a nice fresh air setup which most people Dont opt for. Restaurants most of them so what's the cheapest and will work, for the time being.

    Sent from my SGH-T999 using Tapatalk 2

  9. #9
    Join Date
    Dec 2012
    Location
    Spokane, Washington
    Posts
    121
    If you're looking for "cheap" up front, then just keep doing what you're doing. I would check to make sure the exhaust fans and make up air are balanced (clean too) first. Most places like that have a design flaw such as no MUA, not enough exhaust, other equipment added after the initial design ect... I had a restaurant that grew too fast and needed a temp fix for additional cooling. Rented a portable 2 ton unit with a ducted condensor to the outside and ducted the return from a conditioned storage space (non greasey air). It took up some needed space, but when the kitchen temps got over 95*F, the space wasn't near as important anymore. Good luck!

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