The Problem
The owner of a popular nasi kandar restaurant along Jalan Radin Bagus in Sri Petaling was frustrated. Despite having the airconds serviced quarterly, the dining area never felt cold enough during peak lunch hours. With 60–80 diners packing the restaurant daily, the 3 Panasonic S-30PU2H5 3.5HP ceiling cassette units were struggling to keep up.
The restaurant had been operating for 6 years, and the airconds had never received anything beyond basic servicing. Cooking oils, smoke, and grease vapours from the open kitchen had been silently coating the evaporator coils and internals — something regular servicing cannot address.
Our Assessment
We scheduled a pre-job inspection on a Monday morning before the restaurant opened. What we found was among the worst grease buildup we've seen at Masters Aircond Service KL:
- Evaporator coils on all 3 units were coated in a thick, sticky layer of cooking grease mixed with dust — effectively insulating the coils and blocking heat exchange
- Blower wheels had visible yellow-brown grease deposits, reducing air throw by an estimated 50%
- Drain pans contained a sludgy mixture of condensate and grease — partially blocking the drainage line
- Outdoor condenser coils were also coated in kitchen exhaust residue, raising discharge pressure and forcing the compressors to work harder
A standard chemical wash would not be enough. This job required a full chemical overhaul — complete disassembly of the indoor units, off-unit soaking of components, and condenser coil cleaning.
Work Timeline
Step 1: Full Unit Disassembly
Dismounted all 3 ceiling cassette units from the ceiling. Disconnected refrigerant lines (with proper valve isolation), electrical connections, and drainage. Laid units on protective mats on the restaurant floor.
Step 2: Component Separation
Separated evaporator coils, blower wheels, drain pans, and housings from each unit. Each component was tagged by unit number for proper reassembly.
Step 3: Chemical Soaking (2 Hours)
Submerged all evaporator coils and blower wheels in industrial-strength alkaline degreaser solution. The soaking dissolved the hardened grease that pressure washing alone couldn't remove. Changed the solution halfway through as it turned opaque brown.
Step 4: High-Pressure Rinse & Drying
Rinsed all components with high-pressure water until run-off was clear. Air-dried with compressed air to prevent water spots on coil fins. Coils looked factory-new after treatment.
Step 5: Condenser Coil Cleaning
Cleaned all 3 outdoor condenser units with coil cleaner and pressure washer. Removed grease film from condenser fins to restore proper heat rejection.
Step 6: Reassembly, Vacuum & Gas Top-Up
Reinstalled all 3 units, reconnected refrigerant lines, performed vacuum on each system, and topped up R410A refrigerant to factory specifications. Commissioned and tested all units under load.
Results
Lessons & Advice
Restaurants are the toughest environment for aircond systems. Cooking oils vaporise and get sucked into the return air, coating every internal surface with a sticky film that traps dust and insulates coils. Regular servicing can only clean the surface — a chemical overhaul every 18–24 months is essential for restaurants.
The restaurant owner was surprised by the electricity savings. When coils are coated in grease, the compressor runs longer and harder to achieve the same cooling — wasting energy. After the overhaul, the TNB bill dropped from RM1,800/month to about RM1,600/month. The RM2,100 overhaul effectively paid for itself within 3 months.
If you run a restaurant or food outlet, don't rely on basic aircond servicing alone. Ask your technician about the condition of your evaporator coils — if they're visibly greasy, it's time for an overhaul.
Restaurant Aircond Not Cooling? We Specialise in F&B
Masters Aircond Service KL provides chemical overhaul services for restaurants and food outlets across Sri Petaling and KL. Restore your cooling, cut your bills.
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