Tomatoes, onions, anything pickled (it's the vinegar that does it), jalapeρo peppers and anything salty also. Mix any of these vapors with the condensate that collects on the fins and it turns to hydrochloric acid most likely.
Hey! But Delfield was part of Manitowoc's grand buy-up when building their conglomerate about five years ago - covering their reach-market. Kolpak (less the now defunct McCall line) & RDI does their walk-ins.
Usually prep tables are first to give out. If they'd cover their pans tightly, they could probably save themselves a bunch of the green they keep covered in the cash register.
I wonder if keeping everything in plastic containers with those plastic lids would do the trick
Only thing is .... most like the steel ones , then merely add plastic wrap , like ^ he said
I'm going to say no. I used to do a lot of work for Taco Bell and TGIF. The R22 coils that we replaced the R12 walk in coils with would start leaking in as little as 2-3 years. The replacements were either Bohn or Larkin. EVERYTHING in the TB coolers was sealed. I believe fresh produce affects the coils less than processed produced. BK uses fresh produce as does our independent deli's, and they would get 5+ years out of the coils before they started leaking.
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Prep tables are definitely the worst, I find and replace so many evaps in sandwich tables it's crazy. Keeping the unit clean helps a lot, I pulled a piece of bacon out of a coil last week, was frozen in the ice on the coil. Not a good example of keeping things clean, good example of why the start to leak.
Had a fine Italian restaurant that would grill a bunch of chicken, put it on sheet pans and roll it under the evaporator. The coils lasted 6 months. We replaced three sets before they fired us for not being able to make the coils last longer.