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Industrie alimentaire : les erreurs CVAC à éviter absolument pour respecter les normes sanitaires
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Food Industry: HVAC Mistakes You Must Avoid to Comply with Sanitary Standards

Complying with Sanitary Standards Through a Flawless HVAC Strategy in the Food Industry

In the food industry, every detail matters. Whether it’s for production, processing, or storage, a controlled environment is a non-negotiable requirement to ensure product safety, regulatory compliance, and customer satisfaction. At AirGreen, we regularly work on food processing facilities across Montréal, Laval, Longueuil, the North Shore, and the South Shore, and we’ve noticed that certain HVAC mistakes happen far too often. These mistakes can have serious consequences: cross-contamination, product loss, health code violations, or even temporary shutdowns.

In this article, we share our field experience to help you avoid the most common HVAC mistakes in the food industry. Through detailed analysis of real challenges and the solutions we’ve delivered, you’ll learn how to turn your HVAC system into a tool for compliance, energy efficiency, and ongoing performance.

Why HVAC is Critical in the Food Industry

The food sector is subject to strict sanitary regulations, especially regarding temperature, humidity, air quality, and ventilation. These standards are enforced by organizations like MAPAQ and Health Canada. As such, the HVAC system becomes a key element in regulatory compliance and traceability.

Incorrect sizing, poor maintenance, or flawed design can lead to:

  • Growth of mold, bacteria, or yeast

  • Breaks in the cold chain

  • Uneven temperature or humidity zones

  • Airborne cross-contamination between production areas

Mistake 1: Undersizing or Oversizing the HVAC System

Proper sizing of an HVAC system for a food facility is both a science and an art. Too small, and the system won’t maintain the critical temperatures required for certain processes (like freezing, maturation, or fermentation). Too large, and it will result in short cycling that disrupts humidity control and air quality, while also increasing energy costs.

AirGreen Example: In Saint-Hubert, we were called into an artisanal cheese factory that had installed a commercial-grade air conditioner not adapted to its actual production volume. The result: major temperature swings and frequent unit shutdowns. We replaced it with a Bosch BOVA central heat pump paired with a smart multi-zone control system, ensuring precise temperature stability within ±1°C across all critical zones.

Mistake 2: Overlooking Ventilation and Air Exchange

A common mistake: focusing only on heating and cooling, while ignoring ventilation. Yet in a food facility, proper air exchange is essential to:

  • Remove vapors, grease, dust, or cooking gases

  • Reduce odors

  • Prevent CO₂ or ammonia buildup

  • Stop airborne contamination between zones

At AirGreen, we favor high-efficiency heat recovery ventilators (HRVs) to maintain healthy air while minimizing thermal loss. In Laval, an industrial bakery contacted us after multiple MAPAQ alerts due to inadequate steam extraction over their baking line. We designed an HRV system paired with humidity and pressure sensors for dynamic air quality management.

Mistake 3: Skipping Regular Maintenance

HVAC systems in the food industry run 24/7, often in heavy-duty environments: flour dust, high humidity, steam, grease… Without a structured preventive maintenance plan, filters clog, coils corrode, and air quality deteriorates fast.

At AirGreen, we recommend:

  • A rigorous preventive HVAC maintenance schedule

  • Regular replacement of HEPA/activated carbon filters

  • Microbiological analysis of indoor air (when needed)

  • High-pressure washing of coils and ductwork

Mistake 4: Failing to Compartmentalize Areas According to Their Needs

Different areas in a food plant (receiving, processing, packaging, storage) have different HVAC requirements. Treating them all the same is a classic mistake. Each zone should have independent control of airflow, temperature, and humidity.

Typical AirGreen Installation: In Terrebonne, at a fruit processing company, we implemented a multi-zone HVAC system with:

  • FUJITSU KZAH R-32 wall-mounted heat pumps in low-temperature cutting zones

  • Oversized ventilation with HEPA filtration in the packaging room

  • Independent humidity control in the cold storage area

Mistake 5: Not Including Alarms or Continuous Monitoring

A reliable HVAC system should be smart. It must:

  • Report any temperature/humidity anomaly

  • Integrate with HACCP compliance systems

  • Be remotely monitored (SMS alerts or cloud notifications)

At AirGreen, we always install connected control systems that allow real-time monitoring of critical conditions. This allows our clients to act before the situation compromises food safety.

AirGreen’s Solutions for the Food Industry

Thanks to our experience with dozens of HVAC projects in food-related businesses across Montréal, Laval, Longueuil, the North Shore, and the South Shore, we’ve developed a complete methodology:

  • Sanitary HVAC risk assessment

  • System design compliant with MAPAQ and GFSI standards

  • Selection of high-performance equipment (Bosch, Goodman, Fujitsu, Zephyr, Lennox)

  • Smart zoning and digital control systems

  • Guidance on energy grants from LogisVert and Hydro-Québec

  • Structured preventive maintenance contracts

Key Takeaways: 5 HVAC Mistakes to Avoid

  1. Undersizing or oversizing the system

  2. Overlooking ventilation

  3. Skipping maintenance

  4. Not zoning based on specific area needs

  5. Ignoring smart monitoring

By working with a specialized partner like AirGreen, you benefit from a comprehensive, regulation-compliant approach tailored to the Québec food industry.

Want to secure your food facility with a reliable, compliant, and high-performance HVAC system? Contact AirGreen today for a free evaluation.