Lesson 1Protecting sensors, controls, and electrical parts: covering strategies, using low-pressure sprays, and non-conductive cleanersDis section details how to identify sensitive sensors, control boards, and wiring, apply protective coverings, select non-conductive cleaners, use low-pressure sprays, and verify dat all electrical and control components remain dry and fully functional after cleaning.
Locating sensors and control componentsCovering and shielding electrical partsSelecting non-conductive cleaning productsUsing low-pressure spray and mistingPost-cleaning inspection of electronicsLesson 2Drain pan and condensate drain procedures: manual removal, chemical flushing, enzyme treatments, mechanical clearing, and trap and p-trap inspectionDis section details drain pan inspection, manual sludge removal, chemical and enzyme treatments, flushing and mechanical clearing of condensate lines, and inspection of traps and p-traps to prevent leaks, odours, and microbial growth in bakery environments.
Inspecting pans for rust, slime, and leaksManual removal of sludge and debrisChemical flushing and enzyme dosingMechanical clearing of blocked drainsTrap and p-trap inspection and primingLesson 3Isolation and setup: lockout/tagout steps, turning off indoor fan and outdoor unit, and verifying isolationDis section explains isolation and setup steps before cleaning, including lockout/tagout, confirming indoor fan and outdoor unit shutdown, verifying zero voltage where required, and preparing containment, drainage, and access equipment for safe sanitation work.
Lockout/tagout for indoor and outdoor unitsVerifying fan and compressor shutdownConfirming isolation and zero energySetting up sheeting and containmentPositioning ladders and access toolsLesson 4Blower wheel, housing, and motor cleaning: safe access, brush/vacuum methods, disinfectant application, and preventing motor contaminationDis section explains safe access to di blower wheel, housing, and motor, including lockout, guarding, and balance checks, den covers brush and vacuum methods, targeted disinfectant use, and techniques to prevent moisture or chemical entry into di motor assembly.
Isolating and accessing blower assembliesDry brushing and HEPA vacuum techniquesDegreasing and disinfecting blower partsPreventing moisture entry into motorsRebalancing and spin testing the blowerLesson 5Filter removal, inspection, cleaning, and replacement: washable vs disposable filters, vacuuming, detergent wash, sanitizing, drying, and labelingDis section explains how to safely remove, inspect, clean, sanitise, dry, and reinstall filters in wall-mounted split units, comparing washable and disposable types and detailing labelling practices to track condition and replacement intervals.
Identifying washable vs disposable filtersSafe filter removal from wall unitsVisual inspection and defect criteriaVacuuming and detergent washing methodsSanitizing, drying, and labeling filtersLesson 6Protecting bakery operations: covering equipment, removing/covering food, and scheduling to minimize downtimeDis section focuses on protecting bakery operations during AC sanitation by covering ovens, mixers, and displays, removing or sealing food, managing aerosols and runoff, scheduling work to reduce downtime, and coordinating with bakery staff and production cycles.
Covering ovens, mixers, and displaysRemoving or sealing exposed food itemsManaging overspray, runoff, and debrisScheduling work around bake cyclesCommunicating plans with bakery staffLesson 7Drying, reassembly, and component verification: air movers, moisture checks, filter reinstall, and sealing access panelsDis section covers controlled drying using air movers, moisture checks on coils, pans, and insulation, correct filter reinstallation, sealing and securing access panels, functional testing of di unit, and documenting sanitation results for bakery compliance records.
Using air movers for targeted dryingMoisture checks on coils and insulationCorrect filter orientation and seatingSealing and fastening access panelsOperational testing and documentationLesson 8Evaporator coil cleaning: access, foam and non-foaming cleaners, contact time, coil-safe detergents, fin protection, and rinsing strategiesDis section covers safe access to evaporator coils, selection of foam and non-foaming coil cleaners, correct contact times, use of coil-safe detergents, fin straightening and protection, and controlled rinsing methods dat avoid water intrusion and overspray.
Gaining safe access to evaporator coilsChoosing foam vs non-foaming cleanersDetermining proper chemical contact timeProtecting and straightening delicate finsControlled rinsing and runoff management
