We use a similar system to cool commercial greenhouses. We have about 300 ft of wet wall with those cardboard pads. They stink bad when new. There are some newer types made out of plastic that are supposed to be more durable. They use the same thing for commercial chicken houses. It’s not cold, but you do reduce the ambient temperature.
Make-up air should always be Rupp gas fired for winter. Those things were beasts in Alaska. Worked great in summer and winter. Some stores had just that for HVAC alone.
I had an account that complained of “musty” smell after Arizona dust storms. They had double deep cell deck and crappy prefilters. The evap cooler also acts as an air washer and they were getting dirt embedded in the double deep cell deck. The bleed line is important so that you get new chlorinated water in periods of high humidity. Legionella loves unchorlorinated water.
when I watch your videos, it feels like I'M your apprentice and you're training me! you speak very concisely and don't add extra words that are not needed. you're videos NEVER bore me. You throw in extra safety tips that everyone should know. I've watched other HAVC channels, and they ramble on and on and just seem to "fluff" up their videos and bore me to death. I can watch all of your videos from start to finish. thanks again! Also, you'd be a great teacher/trainer. you have the patience and ability to break it down and simplify it to help anyone understand hvac.
I'm not an HVACR guy (aerospace engineer) but I find your videos fasinating and informative. That said, it's a giant swamp cooler and I find that fasinating on an restaurant/industrial scale. Normally I'd associate them with small home applications but I've only really lived in humid areas (Florida, Lousiana, Western Washington - Seattle area)
On the better systems drops the air in above the cooks line, creating an air curtain that gets sucked right back into the hood. Minimizing the amount of warm damp air getting pulled back into the rest of the building. The you don't want the AC system to deal with that hot moisture. All of this at the same time you want the dining area to have a slightly higher pressure than the kitchen to keep the odors and smoke in the kitchen. I'm sure you've gone into a restaurant and smelled the sewer gas in thr restroom sometimes throughout the building. Most of the time that is negative pressure in the building pulling sewer gas around the toilet seal, or bubbling it up threw the p-traps. That air will fill the negative space how ever it can. The exhaust fans in the bathrooms lower the pressure even more make it worse.
SoAz high efficiency hvac installer here. And I have never seen an actual mau such as this nice example you did here, because here everybody just uses cheap swamp coolers from the local diy store (depot/lowes) and runs them into the ground…a few years, then goes and gets another one. And it drives me nuts how dilapidated people are about restaurant management. This thing looks like a well made unit, and is what I would want for my restaurant if had one. Here we can usually get a 30°-38° drop when it’s not rainy monsoon season, then it goes back to hot humid air that’s maybe 10°-15° less than outside air. People here seriously don’t even load check their blower motors let alone check the actual flow rate or compare it to the on or off mode and how the doors open or not. lol I’ve operated and repaired and replaced coolers for decades and have given up with them now due to the lower loads with inverter direct air handling systems, and vfr. And honestly, to me it’s not fair to expect cooks and workers in a kitchen to survive worse than Houston, Tx sunny hot humid day conditions while trying to make our food with little appreciation. So I would provide hvac mua myself. But people running business can be very cheap down here.
I'm not an HVAC guy at all, my profession is electronics and cars. Somehow your videos fascinate me and i enjoy watching them. I've been following you since Covid happened. In my opinion you are great teacher, of course your apprentices need to have certain mindset and some skills to learn it but at least I could already be your apprentice.Unfortunately I live in Finland and i'm retired because of my disease so it's not happening :D
I’ve worked on a crap ton of swamp coolers up in the high desert for 2 years before I went commercial almost 2 years ago. These make up air units to me are like swamp coolers on steroids. That part that you call a water sprayer tube is usually referred to as a distributor. And yes, those coolers can get disgustingly gross. I remember working on one about 3 years ago at a local church that had green slimy algae growing on the pads, and the unit smelled like rotting chicken. I’ve also replaced celdek pads that were several years old, and were so caked with minerals that it not only blocked airflow but was practically concrete at this point and weighed a ton. It was even more fun when trying to remove these heavy old pads while high up on a ladder. I often had to cut them out with a sawzall. And personally I love that “new pad” smell. I can remember one time getting a service call to a swamp cooler that I replaced the pads on a few months prior, the guy said it had an “electrical burning smell” when he turned the thing on for the first time since I replaced the pads. Turned out it was just that new pad smell. I inspected the unit anyways just to make sure, and explained to the guy that it was just the new pad smell. And assured him that the smell will mostly go away after about a week of usage. And yes, you did a pretty good job of explaining things.
Weird system. Never seen one here in Florida. All we care about here is removing humidity. When I started watching the video I was like “what the hell”? Throwing humidity into a building is practically a crime here. But it makes sense in dry climates I guess. Negative pressure has to be guaranteed in the kitchen though or else you will be throwing humidity into the AC system.
Thank you for being informative, I am in HVAC school and planning to entering into the commercial side. This was so interesting. I learned a lot from a unit I never even seen.
Mi estimado Crhis buenas noches, hoy aprendí mucho de toda tú enseñanza no sabía yo que existieran esos equipos y como siempre apoyándonos para ser mejores cada día de verdad lo valoro y agradezco, que tengan una excelente noche y saludos desde Coacalco Edo de México a todos ustedes deseando que estén bien .
Here in southern Michigan our makeup hast to be tempered both ways. We have a heating an cooling coils.. but units like that we refer to as swamp coolers. But wow day an night difference from before and after!!! That unit was definitely in need of TLC she was dusty dirty… That pump reminds me of the old little giant pumps 😊 As a rule of thumb? I always check all doors for ease of opening after servicing a make up unit. like you I try to shoot for about 5% positive air pressure in the building. If I have to tug or push hard to open the doors? I will go up an adjust my makeup unit.. used to have an egg processing business and 90% of the building was cooled by a swamp cooler . Was a high maintenance pain to keep going and to winterize .. was a good an informative video! Helps expose the northern Tecks to southern climates HVAC units ❤
I've never worked on evap MAU or any MAU, for that matter. But i have worked on many evaporative cooler over the years growing up in the Texas panhandle and you explained it great.
Also in the UK and not in the field... I don't know half the terms, but I've watched hundreds of these videos and I pick up something new each time. I still haven't caught what "Superheat" actually is though... but one day. Good to have the basics explained like this video.
@andyca15 superheat is really important, liquid should not enter the compressor as its not good for it, the temperature of the refrigerant need to be above its boiling temperature so it's vapour as it goes to the compressor, or you could get a hydrolock situation, like a car sucking in water, it's not compressable.
@@andyca15 let me add to what marksmith said, when you have a refrigerant that is a liquid and add heat so that it is now a gas then add more heat say 10 degs, it is known as 10 degs of superheat.
Pretty well explained to me. I don't know for some others, but It has been as detailed as possible being in the field and being under the clock. Thank you again for this video.
"wet/dry vac with no filter" yes be careful where and what you suck up! a friend used one to pick up tile mortar, grout and other dust, turns out it didn't have a filter and it was blowing a cloud into the hallway, which in turn set off the fire/smoke alarms on a three story building(hotel), the multiple fire departments responding and building of evacuated people were not very impressed! also important is to service your HVAC gear before heating season and do a proper changeover, management went directly from air conditioning to burning dust off the three phase heat strips and again FD/occupants not impressed. between that and the old sprinkler lines randomly blowing out, lots of unimpressed folks.🤣
I willl send you real coldness’s from 🇨🇦 Canada. Nice explanation and well presented. Most Technicians would close Outdoor Air Dampers when they never understood functions of an Air Conditioned Make Air Unit. Big Mistake 😂especially for Supermarket refrigeration. Well done Sir
Evaporative coolers work great when it’s really dry out, we have a place out in Joshua tree CA, and it only had evaporative cooling, even when it’s 110, it’s so dry the latent heat of vaporization can drop the outside temp down to 80 deg fairly easily, if it gets even mildly humid out that cooling almost disappears lol. If it’s down 5-10% humidity it feels amazing anything above that it pretty much feels like wet outside air 😂 plus the extra humidity really helps your sinuses in the super dry desert air
Hey Chris, I also like how you take apart grounded or failed compressors, and be careful with taking apart grounded compressors because they might still have a small amount of grounded charge and that small charge can transfer to your body and can cause you to get a small shock
I'm looking forward to the rest of these series. I get asked for reference material, and while I always point to your channel, specific videos will be a boon. Thanks, Chris.
Up here in Canuckstan we run our MUA's on a negative pressure...around 10%. Keeps the kitchen smell in the kitchen. Economizers make up the 10%. Thxs for the vids!
Think I have herd of those units called "swamp coolers". We don't really have those in New England.. Excellent description of the unit operation and how to service it.
Chris solid video as always. We use that same model of Milwaukee vacuum. Its an excellent tool to have. You can actually get a wet style filter for that unit from Milwaukee.
Just admit it - you like to talk in detail and it shows.....keep up the "Apprentice Series"....I am not an apprentice - BUT - I could have used you many years ago - LOL - Good stuff......
Can you do a video on positioning of the compressor units from the walk in chillers. And how do you know who’s responsibility is it to place the compressors units.
I regularly deal with these systems and I got information out of it. IMO 80° is a good temperature, like to put those old Penn T-stats on the water pump of regular evaporative coolers as well. There not effective below 80° and it gives the place a chance to dry out. As the temperature drops you can really see it's effectiveness drop off on the psychrometric chart.
It took me a good hand full of your videos (when I started watching them a couple years ago) to figure out what a make up air unit was I first thought of some lady having compressed air piped to her lipstick or something. makeup-air, Air for her makeup ... My brain is weird, I know This video would have been helpful back then
I respectfully disagree. I think these videos are just as great as all of your other videos! I'd be an HVACR technician if I could (I have a disability that limits my movement) and that's all because of your videos. Keep up the amazing work, Chris
In one hand, the bacteria explaining what she is will be handy. In the other hand, if bacteria starts to talk, you will have more problems of neglected equipment.
It only matters if that thermometer is acting as an outside air temp sensor, it doesn't make a lot of difference when you're using it as a low temp sensor to shut off the pump in this particular environment.
PPE yes I am there to, never wore any of that stuff, what hurts the most? my knees so wear your knee pads! metal filters need filter coat or they do not filter! one thing i do want to know is how do you set up the amount of outside air? when new it should have been set by the start up, test and balance people but after say 5 years the sheaves have worn down so replace and open the drive pulley same numbers of turns if it is a V.P.? or just walk thru see what happens when an outside door is cracked open? don't assume that everybody was taught the right way, when i was a 3rd year apprentice i had journeymen tell me the way to see if the powerhead on an tvx was working was to cut the cap tube..............this was union job.
And remember you can always say no to something if you feel it’s dangerous. We have a labor board and OSHA. You still may be fired but your health and life comes first.
My company’s great for that. If I don’t feel safe and need someone to hold the ladder, no problem they will send someone. If there’s an exhaust fan on the side of a building and I can’t get to it safely all I got to do is call the office and let them know. A job that’s gonna make the company a couple hundred or even thousand bucks isn’t worth anyone potentially falling and killing yourself. We all want to make it home!
One thing that wasn't clear is the actual method of dust suppression on restart after cleaning. Are you just warning the cooks and stop the unit if a lot of dust flies, or are there more subtle things to regulate dust flow like opening a blower section? Once dust starts flying, are you screwed regardless and should try to pump it out of the system faster?
I think one big thing to cover is perfection is not obtainable. I see in the cleaning of the pipes you cleaned the areas that water flows through, but not the areas the water doesn't interact with in normal operation. Where and when is it determined what line that is and where it exists in the industry. I think it would be good to explain, even in a paused voice over, why a given area gets attention but another one wouldn't and what decisions, time or resources or whatever, would change that decision.
Yuck. That thing is legionnaires disease waiting to happen, plus expensive water bill etc. Replace it with a Paragon DOAS system combined with variable speed exhaust fans, it's a much smarter way to go. The neat thing with those is they design the ductwork so the makeup air goes into the kitchen as far as possible away from the hood. This helps stabilize the air before it reaches the cooking equipment and hood. This way, you can reduce the CFM of the entire system by a significant amount, greatly reducing energy costs as well as resulting in a much cleaner kitchen, without everything like small condensing units getting clogged condensers. The problem with those hoods that introduce makeup air either directly into the hood, or right in front of the hood, is that incoming makeup airflow greatly disturbs the air in the immediate vicinity of the cooking equipment greatly reducing the effectiveness of the exhaust fans, as well as allowing "spillage" to occur, which is when grease vapors etc "escape" the hood. You'll know it when you go into a restaurant with a poorly engineered hood system; the whole ceiling, and all the walls and floors will be sticky/dusty/greasy.
First of all, let me say you do a great job on most of your videos, but this one was painful to watch. The first 11 minutes you repeated yourself four times about make up air and how it works, and how you cool it down with basically a swamp cooler. A year old year could’ve grasped this on the first explanation let alone your apprentice. You do tend to repeat yourself over and over and over it’s simply not necessary.
Part 2 of the apprentice series........big success......it was narrated perfectly....clear and concise instructions with analysis.....well done Chris
Thanks Jason
Part 2 of the apprentice series was a big success. It was narrated with perfect, clear and concise instructions and analysis, well done Chris.
I agree more of these videos
I also liked the aprentice having questions in between, because there are no dumb questions when you are learning, except for those you don´t ask.
Chris the HVACR industry should hire you as a teacher. With your style of teaching every tech would become a master in the trades.
We use a similar system to cool commercial greenhouses. We have about 300 ft of wet wall with those cardboard pads. They stink bad when new. There are some newer types made out of plastic that are supposed to be more durable. They use the same thing for commercial chicken houses. It’s not cold, but you do reduce the ambient temperature.
Wow, this is honestly the best hvac channel I have ever seen. Love your videos man!
Thanks so much !!
Make-up air should always be Rupp gas fired for winter. Those things were beasts in Alaska. Worked great in summer and winter.
Some stores had just that for HVAC alone.
I had an account that complained of “musty” smell after Arizona dust storms. They had double deep cell deck and crappy prefilters. The evap cooler also acts as an air washer and they were getting dirt embedded in the double deep cell deck. The bleed line is important so that you get new chlorinated water in periods of high humidity. Legionella loves unchorlorinated water.
when I watch your videos, it feels like I'M your apprentice and you're training me! you speak very concisely and don't add extra words that are not needed. you're videos NEVER bore me. You throw in extra safety tips that everyone should know. I've watched other HAVC channels, and they ramble on and on and just seem to "fluff" up their videos and bore me to death. I can watch all of your videos from start to finish. thanks again! Also, you'd be a great teacher/trainer. you have the patience and ability to break it down and simplify it to help anyone understand hvac.
I'm not an HVACR guy (aerospace engineer) but I find your videos fasinating and informative. That said, it's a giant swamp cooler and I find that fasinating on an restaurant/industrial scale. Normally I'd associate them with small home applications but I've only really lived in humid areas (Florida, Lousiana, Western Washington - Seattle area)
On the better systems drops the air in above the cooks line, creating an air curtain that gets sucked right back into the hood. Minimizing the amount of warm damp air getting pulled back into the rest of the building. The you don't want the AC system to deal with that hot moisture.
All of this at the same time you want the dining area to have a slightly higher pressure than the kitchen to keep the odors and smoke in the kitchen.
I'm sure you've gone into a restaurant and smelled the sewer gas in thr restroom sometimes throughout the building. Most of the time that is negative pressure in the building pulling sewer gas around the toilet seal, or bubbling it up threw the p-traps. That air will fill the negative space how ever it can. The exhaust fans in the bathrooms lower the pressure even more make it worse.
SoAz high efficiency hvac installer here.
And I have never seen an actual mau such as this nice example you did here, because here everybody just uses cheap swamp coolers from the local diy store (depot/lowes) and runs them into the ground…a few years, then goes and gets another one. And it drives me nuts how dilapidated people are about restaurant management. This thing looks like a well made unit, and is what I would want for my restaurant if had one. Here we can usually get a 30°-38° drop when it’s not rainy monsoon season, then it goes back to hot humid air that’s maybe 10°-15° less than outside air.
People here seriously don’t even load check their blower motors let alone check the actual flow rate or compare it to the on or off mode and how the doors open or not. lol
I’ve operated and repaired and replaced coolers for decades and have given up with them now due to the lower loads with inverter direct air handling systems, and vfr. And honestly, to me it’s not fair to expect cooks and workers in a kitchen to survive worse than Houston, Tx sunny hot humid day conditions while trying to make our food with little appreciation. So I would provide hvac mua myself. But people running business can be very cheap down here.
I'm not an HVAC guy at all, my profession is electronics and cars. Somehow your videos fascinate me and i enjoy watching them. I've been following you since Covid happened. In my opinion you are great teacher, of course your apprentices need to have certain mindset and some skills to learn it but at least I could already be your apprentice.Unfortunately I live in Finland and i'm retired because of my disease so it's not happening :D
I’ve worked on a crap ton of swamp coolers up in the high desert for 2 years before I went commercial almost 2 years ago. These make up air units to me are like swamp coolers on steroids. That part that you call a water sprayer tube is usually referred to as a distributor. And yes, those coolers can get disgustingly gross. I remember working on one about 3 years ago at a local church that had green slimy algae growing on the pads, and the unit smelled like rotting chicken. I’ve also replaced celdek pads that were several years old, and were so caked with minerals that it not only blocked airflow but was practically concrete at this point and weighed a ton. It was even more fun when trying to remove these heavy old pads while high up on a ladder. I often had to cut them out with a sawzall. And personally I love that “new pad” smell. I can remember one time getting a service call to a swamp cooler that I replaced the pads on a few months prior, the guy said it had an “electrical burning smell” when he turned the thing on for the first time since I replaced the pads. Turned out it was just that new pad smell. I inspected the unit anyways just to make sure, and explained to the guy that it was just the new pad smell. And assured him that the smell will mostly go away after about a week of usage. And yes, you did a pretty good job of explaining things.
Weird system. Never seen one here in Florida. All we care about here is removing humidity. When I started watching the video I was like “what the hell”? Throwing humidity into a building is practically a crime here. But it makes sense in dry climates I guess. Negative pressure has to be guaranteed in the kitchen though or else you will be throwing humidity into the AC system.
It's nice to see how things are done and why. Thanks for doing this. I now know why some restaurant doors are hard to open.
Really enjoying your apprentice series, didn't realise these were a thing as we dont use them in the UK, our setups are different.
Thank you for being informative, I am in HVAC school and planning to entering into the commercial side. This was so interesting. I learned a lot from a unit I never even seen.
Mi estimado Crhis buenas noches, hoy aprendí mucho de toda tú enseñanza no sabía yo que existieran esos equipos y como siempre apoyándonos para ser mejores cada día de verdad lo valoro y agradezco, que tengan una excelente noche y saludos desde Coacalco Edo de México a todos ustedes deseando que estén bien .
Here in southern Michigan our makeup hast to be tempered both ways. We have a heating an cooling coils.. but units like that we refer to as swamp coolers. But wow day an night difference from before and after!!! That unit was definitely in need of TLC she was dusty dirty… That pump reminds me of the old little giant pumps 😊 As a rule of thumb? I always check all doors for ease of opening after servicing a make up unit. like you I try to shoot for about 5% positive air pressure in the building. If I have to tug or push hard to open the doors? I will go up an adjust my makeup unit.. used to have an egg processing business and 90% of the building was cooled by a swamp cooler . Was a high maintenance pain to keep going and to winterize .. was a good an informative video! Helps expose the northern Tecks to southern climates HVAC units ❤
I've never worked on evap MAU or any MAU, for that matter. But i have worked on many evaporative cooler over the years growing up in the Texas panhandle and you explained it great.
I'm not even in this field of work but find this very interesting to watch
I'm in the UK and love these videos, very educational as our systems are different.
Also in the UK and not in the field... I don't know half the terms, but I've watched hundreds of these videos and I pick up something new each time. I still haven't caught what "Superheat" actually is though... but one day.
Good to have the basics explained like this video.
@andyca15 superheat is really important, liquid should not enter the compressor as its not good for it, the temperature of the refrigerant need to be above its boiling temperature so it's vapour as it goes to the compressor, or you could get a hydrolock situation, like a car sucking in water, it's not compressable.
@@andyca15 let me add to what marksmith said, when you have a refrigerant that is a liquid and add heat so that it is now a gas then add more heat say 10 degs, it is known as 10 degs of superheat.
I've never worked on an evaporatorative MAU. Your explanations were a really good overview on how it works and what you're doing. So good onya mate!
Pretty well explained to me. I don't know for some others, but It has been as detailed as possible being in the field and being under the clock. Thank you again for this video.
"wet/dry vac with no filter" yes be careful where and what you suck up! a friend used one to pick up tile mortar, grout and other dust, turns out it didn't have a filter and it was blowing a cloud into the hallway, which in turn set off the fire/smoke alarms on a three story building(hotel), the multiple fire departments responding and building of evacuated people were not very impressed!
also important is to service your HVAC gear before heating season and do a proper changeover, management went directly from air conditioning to burning dust off the three phase heat strips and again FD/occupants not impressed. between that and the old sprinkler lines randomly blowing out, lots of unimpressed folks.🤣
9:30 I love people who say it's cold. 🤣
I live downtown Toronto, and wear shorts when it's -10C (~14F).
The visceral satisfaction of HVAC maintenance, rug cleaning, and drain uncloging all in one video!
Giving great knowledge and explaining things goes a long way for sure. Especially from a well knowledge tech in the trade for a great trade.
I willl send you real coldness’s from 🇨🇦 Canada. Nice explanation and well presented. Most Technicians would close Outdoor Air Dampers when they never understood functions of an Air Conditioned Make Air Unit. Big Mistake 😂especially for Supermarket refrigeration. Well done Sir
Evaporative coolers work great when it’s really dry out, we have a place out in Joshua tree CA, and it only had evaporative cooling, even when it’s 110, it’s so dry the latent heat of vaporization can drop the outside temp down to 80 deg fairly easily, if it gets even mildly humid out that cooling almost disappears lol. If it’s down 5-10% humidity it feels amazing anything above that it pretty much feels like wet outside air 😂 plus the extra humidity really helps your sinuses in the super dry desert air
I will discuss this on my livestream this evening 10/21/24 @ 5:PM (pacific) come on over and check it out ua-cam.com/users/liveMOU3KyZBJr4
As someone who is not in the HVAC trade i still like the videos and learn things about the hvac world
Hey Chris, I also like how you take apart grounded or failed compressors, and be careful with taking apart grounded compressors because they might still have a small amount of grounded charge and that small charge can transfer to your body and can cause you to get a small shock
Well done! Narration was clear and understandable
I'm looking forward to the rest of these series. I get asked for reference material, and while I always point to your channel, specific videos will be a boon. Thanks, Chris.
I love the explanation on this video. It must be a pita to maintain perfect balance. Keep up the great videos!
i enjoy the apprentice videos keep them coming
Up here in Canuckstan we run our MUA's on a negative pressure...around 10%. Keeps the kitchen smell in the kitchen. Economizers make up the 10%. Thxs for the vids!
Building is like a balloon with a hole in it. The exhaust fans are the hole and the MAU is the you blowing air back into it.
Hey Chris, I love you so much and I love how you fix air replacement units and air conditioning units and exhaust fans and other stuff
Great comments on how that system works. Thank you , Chris.
I always find your videos fascinating! I'm not in the field but I've learned a lot and really enjoy watching them
Awesome video Chris! You did a great job explaining everything. This video was very helpful and informative. Keep up the good work. 👍🏻👍🏻👍🏻
Another Apprentice series well done. Great work Chris and new guy 💪🏼
These videos are the best 🐐
Think I have herd of those units called "swamp coolers". We don't really have those in New England.. Excellent description of the unit operation and how to service it.
New England, do you even have more than three weeks above freezing per year? 🤣🙃
I enjoy this format
I love the apprentice series. Please make more you have no idea how your videos change my life
Chris solid video as always. We use that same model of Milwaukee vacuum. Its an excellent tool to have. You can actually get a wet style filter for that unit from Milwaukee.
This teached me something new! - Riley
Good video!! keep up the good work!!
Good information ℹ️
Keep it up , it's my first hearing about this units . GOOD JOB CHRIS
thanks keep it up ...love your content..trying to break into this field
Just got a account that has 3 make up units. Them units are kinda fun to work on
Just admit it - you like to talk in detail and it shows.....keep up the "Apprentice Series"....I am not an apprentice - BUT - I could have used you many years ago - LOL - Good stuff......
Can you do a video on positioning of the compressor units from the walk in chillers. And how do you know who’s responsibility is it to place the compressors units.
Explained perfectly 👌🏽.
Great video.Thank you for sharing. Have a nice weekend. I'm Apprentice. This video is good for me .
25:07 it's *edutainment*, the best kind of media :D
Thought you did well explaining the unit operations
These are good man
I regularly deal with these systems and I got information out of it. IMO 80° is a good temperature, like to put those old Penn T-stats on the water pump of regular evaporative coolers as well. There not effective below 80° and it gives the place a chance to dry out.
As the temperature drops you can really see it's effectiveness drop off on the psychrometric chart.
I will discuss this on my livestream this evening 10/21/24 @ 5:PM (pacific) come on over and check it out ua-cam.com/users/liveMOU3KyZBJr4
loved the vid
I love makeup air cause it gives air a makeover😂
Love the video. Please keep them coming
It took me a good hand full of your videos (when I started watching them a couple years ago) to figure out what a make up air unit was
I first thought of some lady having compressed air piped to her lipstick or something. makeup-air, Air for her makeup ... My brain is weird, I know
This video would have been helpful back then
I respectfully disagree. I think these videos are just as great as all of your other videos! I'd be an HVACR technician if I could (I have a disability that limits my movement) and that's all because of your videos. Keep up the amazing work, Chris
I think you've done a great job.
On ya Chris.
The first AC they say was wet fabric over a tunnel but it required some breeze.
In one hand, the bacteria explaining what she is will be handy.
In the other hand, if bacteria starts to talk, you will have more problems of neglected equipment.
I actually like this series
Good video!
Why is it that you said the thermometer in direct sunlight didn't matter? Thanks for the video as always!
It only matters if that thermometer is acting as an outside air temp sensor, it doesn't make a lot of difference when you're using it as a low temp sensor to shut off the pump in this particular environment.
@@Mark5mith Makes sense, thanks
PPE yes I am there to, never wore any of that stuff, what hurts the most? my knees so wear your knee pads! metal filters need filter coat or they do not filter! one thing i do want to know is how do you set up the amount of outside air? when new it should have been set by the start up, test and balance people but after say 5 years the sheaves have worn down so replace and open the drive pulley same numbers of turns if it is a V.P.? or just walk thru see what happens when an outside door is cracked open? don't assume that everybody was taught the right way, when i was a 3rd year apprentice i had journeymen tell me the way to see if the powerhead on an tvx was working was to cut the cap tube..............this was union job.
Today I went to a master class with Chris, Chris, how much I owe you? 🤣😂
And remember you can always say no to something if you feel it’s dangerous. We have a labor board and OSHA. You still may be fired but your health and life comes first.
My company’s great for that. If I don’t feel safe and need someone to hold the ladder, no problem they will send someone. If there’s an exhaust fan on the side of a building and I can’t get to it safely all I got to do is call the office and let them know. A job that’s gonna make the company a couple hundred or even thousand bucks isn’t worth anyone potentially falling and killing yourself. We all want to make it home!
Never seen that before. Is there a reason that it’s made out of paper instead of aluminum or something else?
I live in Toronto. I got 2 crusty engineered air MUA and a few newer captive air MUA. I prefer the captive air. Kinda….
I’ve never come across one of these and I’d like to. Up where I am it’s all Aaons and captive air.
Bro with the commercial sized swamp cooler 😂
One thing that wasn't clear is the actual method of dust suppression on restart after cleaning. Are you just warning the cooks and stop the unit if a lot of dust flies, or are there more subtle things to regulate dust flow like opening a blower section? Once dust starts flying, are you screwed regardless and should try to pump it out of the system faster?
I will discuss this on my livestream this evening 10/21/24 @ 5:PM (pacific) come on over and check it out ua-cam.com/users/liveMOU3KyZBJr4
I wonder with these Evap things - water - organics - won't there be a a danger of pathogens in the air?
Gotta keep them clean. Normal maintenance
wet the dust prior to turning on, damp dust is not dust. Encapsulating the dust in water.
I will discuss this on my livestream this evening 10/21/24 @ 5:PM (pacific) come on over and check it out ua-cam.com/users/liveMOU3KyZBJr4
Great video, I wouldn't of used that expense stat on that unit.
I will discuss this on my livestream this evening 10/21/24 @ 5:PM (pacific) come on over and check it out ua-cam.com/users/liveMOU3KyZBJr4
Do you have a tru tech tools code? Feel like I used one before
Yes I do my affiliate code is bigpicture ( one word)
I think one big thing to cover is perfection is not obtainable. I see in the cleaning of the pipes you cleaned the areas that water flows through, but not the areas the water doesn't interact with in normal operation. Where and when is it determined what line that is and where it exists in the industry. I think it would be good to explain, even in a paused voice over, why a given area gets attention but another one wouldn't and what decisions, time or resources or whatever, would change that decision.
I will discuss this on my livestream this evening 10/21/24 @ 5:PM (pacific) come on over and check it out ua-cam.com/users/liveMOU3KyZBJr4
I was taught the kitchen should be slightly negative
When you are on a roof you use what tool you have and worry about later
Yuck. That thing is legionnaires disease waiting to happen, plus expensive water bill etc. Replace it with a Paragon DOAS system combined with variable speed exhaust fans, it's a much smarter way to go. The neat thing with those is they design the ductwork so the makeup air goes into the kitchen as far as possible away from the hood. This helps stabilize the air before it reaches the cooking equipment and hood. This way, you can reduce the CFM of the entire system by a significant amount, greatly reducing energy costs as well as resulting in a much cleaner kitchen, without everything like small condensing units getting clogged condensers. The problem with those hoods that introduce makeup air either directly into the hood, or right in front of the hood, is that incoming makeup airflow greatly disturbs the air in the immediate vicinity of the cooking equipment greatly reducing the effectiveness of the exhaust fans, as well as allowing "spillage" to occur, which is when grease vapors etc "escape" the hood. You'll know it when you go into a restaurant with a poorly engineered hood system; the whole ceiling, and all the walls and floors will be sticky/dusty/greasy.
I'm sure they'd all happily do that, if you were paying for it all! 😏
18th Thumbs Up
ppe MMM personals protections equipment
bro changed the intro again
First of all, let me say you do a great job on most of your videos, but this one was painful to watch.
The first 11 minutes you repeated yourself four times about make up air and how it works, and how you cool it down with basically a swamp cooler. A year old year could’ve grasped this on the first explanation let alone your apprentice. You do tend to repeat yourself over and over and over it’s simply not necessary.