The Answer to Free-Flowing Condensate Drain Lines Why is this Protocol Necessary? The most obvious reason is leaking water that flows from areas beneath the cold food storage areas; both frozen food and cool: e.g. ice cream, dairy & eggs. Aside from wet flooring that is unappealing to shoppers, its also a likely slip and fall hazard. - That can result in hundreds of thousand dollars, per incident. As we continue this discussion, you'll realize that the wet floor is not comprised of potable water. In fact, the liquid mess most likely harbors pathogenic microorganisms.More problems - More potential lawsuits. Condensate Supermarket refrigerated display cases rely on the HVAC process to transfer heat and to keep their products cold. The process of cooled air flowing over the product, removes heat and is calculated to maintain the product at the desired temperature.Most forced-air circulation meat cases, use air at approximately 28 F. But, in order to maintain the product at that temperature, a lot of air must flow over it. As the volume of air flowing over the product increases, so too does evaporation from the surface of the product. Evaporated moisture from the product is carried away as water vapor to the coil where it freezes and forms frost.Moisture that helped to maintain freshness and case humidity gets frozen on the coil. When the case goes into defrost, the frost melts and drips to the bottom of the case and down the drain.It's obvious that any impurities, contacting the coil, will have the potential for bacteria growth. The condensate now developing in and on the pan, will contain these emerging microorganisms.
