ACU 130 AcuAir Hygienic Air Handlers

AcuAir 130 – Hygienic Air Handling for Food Processing

Who this course is for
This course is designed for industrial refrigeration technicians, engineers, sanitation leaders, and facility personnel responsible for food processing environments where hygiene, cleanability, and contamination control are critical.

Why this course matters
Air is one of the most overlooked vectors for contamination in food plants. Poor temperature control, high humidity, condensation, and unfiltered air can undermine sanitation efforts and shorten product shelf life. Hygienic air handling systems are a key part of modern food safety strategies, supporting HACCP programs and effective sanitation cycles. This course explains not just how AcuAir systems work, but why they matter.

Course Content Includes

• Food safety fundamentals and microbiology
• Hygienic air handling principles
• Moisture, humidity, and drying strategies
• Process mode vs cleanup mode operation
• Fans, filtration, heaters, dampers, and airflow
• Refrigeration coil design and defrost
• UV‑C airstream disinfection
• Direct‑fired gas systems and safeties
• Inspection, testing, and maintenance per IIAR‑6