Lesson 1Protecting sensors, controls, and electrical parts: covering strategies, using low-pressure sprays, and non-conductive cleanersDetails spotting sensitive sensors, boards, wiring, using covers, non-conductive cleaners, low-pressure sprays, and confirming electrics and controls stay dry and working post-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 inspectionCovers 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 isolationExplains shut-off and setup before cleaning, with lockout/tagout, indoor fan and outdoor unit off, zero voltage checks, and prepping 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 contaminationCovers safe access to blower wheel, housing, motor with lockout, guards, balance checks, then brush/vacuum, disinfectant, 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 labelingExplains safe filter removal, checks, cleaning, sanitizing, drying, reinstall in wall splits, comparing types, with labeling for tracking condition 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 downtimeFocuses 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 panelsCovers drying with air movers, moisture checks on coils/pans/insulation, filter refit, sealing panels, unit tests, and 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 strategiesCovers coil access, foam/non-foam cleaners, contact times, safe detergents, fin care, controlled rinsing to avoid water damage or spray.
Gaining safe access to evaporator coilsChoosing foam vs non-foaming cleanersDetermining proper chemical contact timeProtecting and straightening delicate finsControlled rinsing and runoff management
