The snack production area was cooled by ceiling cassette units — the standard choice, and the wrong one for this room. Snack production throws fine powder into the air, and that powder did what powder always does to a coil sitting in it: it clogged the cassettes and filters until the indoor units backed up and leaked water onto the production floor. In a food-production area.
The only fix was a clean-and-repair cycle every three months, every unit, forever — ongoing cost, recurring downtime, water over a food line.
The real problem was never cooling capacity — it was putting a coil inside a powder-filled room. So we took the indoor units out of the rooms entirely: a single 2-in-1 integrated unit sited away from the powder, ducting cold air into both rooms through 12 outlets. Both rooms now hold 24–27°C, and with no coil breathing powder, the quarterly clog-and-leak cycle is gone.
On site
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