Bob and Tim are at a new customer’s job site. It’s an older, free-standing restaurant, and the complaint is that the ductwork is dripping water into the customers’ food. They enter the back door through the kitchen and find the owner. He explains to them that the ductwork runs through the area where the customers eat, and the dripping is falling on the customers and in their food. This is not satisfactory, and something has to be done.
“You have a 20-ton unit that serves the entire restaurant. Is all of the other equipment working correctly?” Bob asked