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Alrighty,
Salami making facility, 6 month old low profile (flat ceiling mounted) evaporators showing heavy corrosion, started showing corrosion @ 3 months, worse now at 6 months. Added filters to the intake fan shrouds hoping to catch some of the aerosolized spices (salt, celery powder, chili powder, secret herbs and spices)
I feel like the air should be turning over in the room while under production but I have been told no, the intake and exhaust is undersized in my opinion and turns off when the evaps are turned on.
I also want to blame the cleaning and sanitation crews selection of chemicals…
We are also about 10 blocks from the ocean…
I have yet to see corrosion this rampant. Seeking any advice or insight…
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- 7 months ago
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