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Heating Elements in HVAC

Heating Elements in HVAC

heat exchangerLooking at heating in St Louis near Sunset Hills, we realize that is has been some time since we perused the halls of an HVAC explanation, looking for new details to point out surrounding your system in St Louis.  So, today, we stumble upon the heat exchanger. “The heat exchanger is found inside your furnace unit’s housing. This component switches on when the furnace is activated by thermostat to produce warmer temperatures in winter.” The way it operates is to pull in cool air, then heat it and circulate it by way of your ducts and our through your vents.

The heat exchanger pulls in cool air, heats it, and circulates the resulting heated air via your ducts and out through the vents.  The evaporator coil is another important heating component to understand.  It has, basically, the opposite job of the heat exchanger and it acts to cool the air when the thermostat is set lower and cooler during the summer months.  “Located in a metal enclosure on the furnace’s exterior, to the top or side, the evaporator coil works similarly to an automobile radiator to produce cool air, which is then circulated through the ductwork.”

Now, we move onto the condensing unit of your heating and cooling system in St Louis near Sunset Hills.  Connected to the evaporator coil, the condensing unit is installed by HVAC contractors on the outside of your home and filled with refrigerant gas in order to properly operate. “When the refrigerant has been cooled to a liquid by heat exchange with the exterior air, the condensing unit pumps the liquid to the evaporator coil to be evaporated into a gas once more.”  This leads us to your refrigerant lines which carry the refrigerant substance to the condensing unit vaporized in the form of gas and return it to the evaporator coil in liquid form.  In order to be resistant to temperature, these lines are typically made of copper or aluminum.

 

Comprehensive Commerical Indoor Heating Unit Maintenance List

Comprehensive Commerical Indoor Heating Unit Maintenance List

check list

Keeping up with the your commercial HVAC unit near Florissant is an important part of your winter to-do list.  Preventative maintenance will save you money on your monthly utility bills, keep your place of business warmed properly, and help to keep your equipment running longer.  When hiring an HVAC contractor to do such work, be sure that the following points are covered by the work they perform:

  • Inspect and clean the blower housing, blower wheel, and motor
  • Lubricate motor, inspect and replace fan belt on older model units
  • Clean any lint and debris from the combustion blower housing
  • Drain evaporator coil pan and condensate drain lines, clean as needed
  • Inspect gas units for gas leaks
  • Clean, adjust, and inspect burner assembly
  • Clean, adjust, and inspect ignition system and safety controls
  • Perform an inspection on the heat exchanger and heating elements
  • Check fuel system for signs of corrosion, proper attachment to the furnace, and for any dislocated sections.
  • Inspect control box along with it’s wiring, connections, and associated controls.
  • Replace air filter
  • Check ductwork for leaks
  • When starting the unit up, monitor the system for any uncharacteristic behavior, listen for abnormal noises, and be aware of any unusual odors.
  • In gas furnace units, monitor for correct line and manifold gas pressures and make any needed adjustments.
  • Inspect vent system to ensure proper operation

Once these maintenance tasks have been performed by a professional HVAC technician, you should receive a full report detailing all of the components that were checked, how they performed, and any adjustments/repairs that had to be made.  This is an important part of your maintenance service that will help you understand the current functionality of your unit and any changes that were made.

Contact the team at American Services to have your very own maintenance service completed today!

Restaurant Equipment-Fryers for your Commercial Kitchen

Restaurant Equipment-Fryers for your Commercial Kitchen

restaurant equipment fryers in MOAmerican Services cooking restaurant equipment repair installation in St. Louis knows that when it comes to commercial fryers, there are many different types.  In order to be sure you purchase the best fryer for your commercial kitchen, you must first understand the difference between each different type of fryer.

Open-Pot Commercial Fryers

Open Pot Fryers are, as the term indicates, heated pots, without lids.  This type of fryer comes in a gas and electric powered versions.  Gas Open Pot Fryers heat the pot from the outside and electric powered fryers that have an Open Pot configuration have a heating element which is actually immersed in the oil.

One advantage of Open Pot Fryers is that they are very versatile and can function well for restaurants that fry a large variety of different types of foods.  These are the simplest type of fryers to clean and the most affordable.

Disadvantages to Open Pot Fryers include; they have a narrow sediment zone and they are not suited for specialty foods.

Open Pot Sediment Zone Fryers

These tube style fryers have a larger sediment zone than Open Pot Commercial Fryers which makes them the best for higher sediment foods. Sediment is much easier to monitor in these types for fryers.

Tube Style Fryers

Tube-style fryers are similar to open pot fryers but they have a tube shaped heating element permanently attached to the vat. This type of fryer is recommended for many different types of heavy frying.   Tube style fryers have a wide sediment zone.  The disadvantage of tube style fryers is that they are difficult to clean and not really recommended for specialty foods.  Tube style fryers are more expensive than Open pot fryers but they are the best type of restaurant equipment for heavily battered fried foods.  The tube style fryers have very large sediment zones under the burners that allow lots of particles to accumulate.  Cleaning can be difficult because the tubes are not removable.

Flat-Bottom Fryers

IF your restaurant cooks many delicate type food products such as taco shells, or Japanese tempura, flat bottom fryers are recommended because they do NOT have a sediment zone so they are NOT designed to handle the high volume frying other types of fryers were designed for.  Flat bottomed fryers are great for liquid battered foods and bulk frying but they are difficult to clean and there is no sediment zone.

For more questions on the best restaurant equipment for your commercial restaurant, contact us today at American Services in St. Louis, we’ll be happy to answer any questions you have and to give you a quote on restaurant equipment instillation or repair at your commercial facility.

Baseboard Heaters for Commercial Heating

Baseboard Heaters for Commercial Heating

baseboard heating in PAAmerican Services heating maintenance and repair in St. Louis knows that one alternative to commercial heating is Baseboard heating systems.

A Baseboard heating system can offer efficient heating solutions and requires very little space, operates efficiently and are simple to install.

The electric type baseboard heaters usually require from 500 watts to 2000 watts in power output. This is equivalent to 50 – 200 of square feet of space that can be heated. Using a room to room calculation method, Baseboard heating systems can be designed for commercial heating for businesses requiring additional heating solutions in small spaces such as hallways.

Baseboard heating applications can now be introduced using special baseboard heaters to commercial applications with new technology that is available.  Today commercial spaces such as hotel lobbies and even restaurants can consider baseboard heating as an option that can be customized to fit the space.

Heaters such as electric baseboard varieties work as “zone heaters.”  These are units that can be installed under windows in order to counteract cool air that creeps in through and around the glass.  They can ever be controlled individually through separate thermostats.

“These heating systems are constructed with heating elements surrounded by metal sheaths that are mated together with aluminum fins to facilitate the transfer of heat. They employ a process known as convection, in which cooler air in the room is drawn into the bottom of the heater. Air within the baseboard, element and housing all dispel heat,” says Energy.gov.

If you are looking for alternatives in heating systems for your commercial space next winter, be sure to contact us at American Services located in St. Louis MO and set up a consultation for a quote to find out just how much you could potentially save.

Commercial Toasters for your Restaurant

Commercial Toasters for your Restaurant

commercial restaurant equipment in MOAmerican Services restaurant equipment repair and maintenance in St. Louis knows that some of the smaller pieces of restaurant equipment can prove to increase your productivity the most. In many restaurants that serve breakfast, a commercial toaster is essential for ensuring your customers have a good start to their day by getting the food served just the way they like it. Commercial toasters come in all shapes, sizes, and applications.

The most common commercial toaster seen in a restaurant is the conveyor type. This type feeds bread through a heating element in a continuous loop. Manufacturers rate these toasters by slices per hour. When selecting a conveyor type toaster, think about your operation and how many slices you serve at any given time. It is not uncommon for operations to utilize machines that will handle 800 slices per hour. The other idea to consider is that you may not require 800 slices per hour but your order turn-around time may be essential. A toaster that will handle 800 slices per hour, in general, will toast twice as fast as a unit that only handles 400 slices per hour. The unit cost savings between the two could be $400, however you must consider the time it takes to toast the bread compared to the efficiency of your servers, and the patience of your customers.

Most commercial toasters will run on 240 volts but they have also been known to run on standard 120 volts. A good quality machine will easily weigh 50 to 100 pounds and require a footprint of 16 inches by 20 inches. Ensure your location can handle both the electrical and space requirements before buying.

To schedule an estimate on your restaurant equipment repair or maintenance, contact us today at American Services.