The Problem
A popular nasi kandar restaurant operating from a corner shoplot along Jalan Genting Klang in Setapak was struggling with their air conditioning. The restaurant had four York 3.0HP ceiling cassette units cooling a 1,500-square-foot dining area that seats about 60 customers. Despite running the aircond at full blast 14 hours a day, the restaurant was uncomfortably warm during peak lunch hours.
The owner, Encik Rashid, had been getting his units serviced every six months by a general handyman. But with the heavy grease, smoke, and heat generated by a busy commercial kitchen operating just behind a half-wall partition, six-monthly servicing was nowhere near enough. The evaporator coils were getting clogged with grease within weeks, not months. Customers were starting to complain, and some were choosing the air-conditioned competitor across the road instead.
Our Assessment
When our Masters Aircond Service KL team inspected the four cassette units, we found the evaporator coils coated in a sticky layer of cooking oil residue mixed with dust — a common issue in commercial kitchens. The air filters were saturated with grease and had turned from white to dark yellow. One unit's drain pan was overflowing because the grease had formed a dam in the drain line, causing water to drip onto the ceiling tiles below.
We recommended switching from six-monthly to monthly aircond servicing — essential for any food service environment. We proposed a 12-month maintenance contract covering all four units at a fixed monthly rate, with quarterly chemical washes included to handle the heavy grease build-up that regular servicing alone can't fully address.
Work Timeline
Initial Visit: Deep Clean & Baseline
Performed a full chemical wash on all four cassette units to establish a clean baseline. Removed years of accumulated grease from coils, fans, and drain pans. Flushed all drain lines with degreaser solution. Total time: 5 hours.
Monthly Service: Filter & Coil Cleaning
Each monthly visit includes removing and degreasing all air filters, brushing the evaporator coil surface, clearing drain pans, checking refrigerant pressures, and inspecting electrical connections. Scheduled on Tuesdays at 9am before the lunch rush.
Quarterly: Chemical Wash
Every three months, we perform a chemical wash on all four units to dissolve the grease that penetrates deep into the coil fins. This is scheduled on a Monday when the restaurant is closed to allow adequate drying time.
Ongoing: Performance Monitoring
We record outlet temperatures and refrigerant pressures at every visit. Any deviation triggers investigation — this has already caught a slow gas leak on Unit 3 before it became a major issue, saving the client an estimated RM 300 in gas costs.
Results
Lessons & Tips
If you run a restaurant, café, or any food business in Setapak or surrounding areas, monthly aircond servicing is not optional — it's essential. Commercial kitchens generate exponentially more airborne grease and particles than residential settings. The standard residential servicing schedule of every 3-6 months will result in rapid coil blockage, poor cooling, water leaks, and ultimately compressor failure.
Consider installing grease-rated air filters or additional pre-filters on your ceiling cassettes if your kitchen produces heavy smoke. This adds a first line of defence and extends the life of the evaporator coil between chemical washes. At Masters Aircond Service KL, our commercial maintenance contracts include priority response — if a unit breaks down during business hours, we aim to be on-site within 2 hours. We also offer chemical wash services as standalone bookings for businesses that prefer ad-hoc servicing.
Kevin Chong
Kevin leads the Masters Aircond Service KL team with over 12 years of hands-on experience in residential and commercial aircond systems across Kuala Lumpur. He personally oversees every installation project to ensure quality workmanship.
Run a Restaurant or Shop?
Ask Masters Aircond Service KL about our commercial maintenance contracts — starting from RM 250/month.
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