Lesson 1Protecting sensors, controls, and electrical parts: covering strategies, using low-pressure sprays, and non-conductive cleanersThis details spotting sensitive sensors, boards, wiring, using covers, non-conductive cleaners, low sprays, and checking electrical and control parts stay dry and working after clean.
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 inspectionThis covers drain pan checks, hand sludge removal, chemical/enzyme treatments, flushing lines, clearing blockages, and trap inspections to stop leaks, smells, germs in bakeries.
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 isolationThis explains shut-off and setup before cleaning, with lockout/tagout, indoor fan and outdoor unit off, zero voltage checks, and readying containment, drains, access for safe 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 contaminationThis covers safe access to blower wheel, housing, motor with lockout, guards, balance checks, then brush/vacuum, targeted disinfectants, and stopping water/chemicals entering motor.
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 labelingThis explains safe filter removal, checks, cleaning, sanitizing, drying, reinstall in wall splits, comparing types, with labeling to track state and change times.
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 downtimeThis focuses on guarding bakery work during AC clean by covering ovens, mixers, displays, handling food, managing sprays/runoff, timing to cut downtime, coordinating with staff.
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 panelsThis covers drying with air movers, moisture checks on coils/pans/insulation, filter refit, sealing panels, unit tests, recording results for bakery 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 strategiesThis covers coil access, foam/non-foam cleaners, contact times, safe detergents, fin fixes/protection, controlled rinses avoiding water damage or overspray.
Gaining safe access to evaporator coilsChoosing foam vs non-foaming cleanersDetermining proper chemical contact timeProtecting and straightening delicate finsControlled rinsing and runoff management
