It takes a lot of work to prepare the delicious dishes restaurants serve each day. Unfortunately that means their kitchen equipment is working extra hard, too. Over the course of countless meals, a restaurant’s HVAC system can get dirty and clogged with smoke and grease. Here are three common issues that afflict ventilation, refrigeration, and cooling systems in industrial kitchens without regular service.

3 Issues Regular HVAC Service Can Mitigate

1. Clogged Blower Wheels

Cooking puts smoke and grease in the air, which eventually journeys through the HVAC system. These contaminants quickly clog important parts of the system and impede their function. The blower wheel—a necessary part for gathering and distributing cold air—can become extremely dirty. Regularly cleanings by HVAC professionals will keep the blower wheel clean and efficient.

2. Dirty Coils

Vents and air circulation systems aren’t the only components affected by smoke and grease particles. The cooling coils on refrigeration equipment can gather a substantial amount of buildup over time, lowering efficiency and causing them to work much harder to keep food sufficiently cold or frozen. HVAC systems also contain cooling coils, which encounter similar issues to refrigerator and freezer coils.

3. Mold Growth

Mold growth contributes to several health concerns and creates unpleasant odors. Neither condition is ideal in a restaurant environment. Air circulation from a well-functioning HVAC system is crucial to preventing mold growth. If the air inside a kitchen environment remains stagnant, small pockets of moisture rapidly facilitate problematic mold growth.

If you’re running a busy restaurant, your complex HVAC systems need expert maintenance. Cornerstone Air Conditioning Inc. is the premier source for commercial HVAC services in Honolulu, HI. With technicians experienced in repairs, cleanings, and installations, they perform exceptional work with a focus on customer satisfaction. For more information, call (808) 847-3639 or visit the website today.