Kuo, who used to advise 25 frozen-barbequed-eel producers in Kaohsiung and Pingtung counties, offers an example from his own experience. He explains that barbequed-eel processing plants are very hot places that stay hot even after the thermostats on air-conditioning units are turned all the way down. "Unless you first expel the heat, the air-conditioner is fighting a losing battle," he says.
多年前曾輔導高雄縣、屏東縣 25 家冷凍烤鰻業者的郭儒家舉例，烤鰻工廠很熱，員工將冷氣轉到最大還是無法降溫，因為「熱源若不先抽走，開多大的冷氣都很難『剋制』熱源！」