HURRY THE EXHAUST HOODS ARE NOT WORKING
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- Опубліковано 7 лип 2024
- They called complaining that the exhaust system wasn't working...
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00:00 TEASER
00:14 SPONSOR CARD
00:21 VIDEO START
02:57 BE CAREFUL
03:16 WTF MOMENT
05:00 GOOD HINGES ARE IMPORTANT
12:56 WE ARE BACK
15:05 PAY ATTENTION TO THE INSTALLATION INSTRUCTIONS
17:44 ALWAYS TEST CURRENT
19:33 CLOSING WORDS
I’m always amazed that not every restaurant cleans their hood filters every night. It’s so easy if you do it often because the grease mostly melts away with degreaser. But so hard if you wait and it gets baked on. I only worked at a few restaurants but we cleaned them every night.
totally agree, the whole point of those filters is to catch the grease before it flies up the ductwork. we used to do them first thing in the morning, cycle them through the potwash machine. there are zero excuses for not doing the most basic of daily routine cleaning.
When i used to work at papa johns we cleaned them monthly
Daily at DQ, and I still had the cheapest owner/ boss ever. Cheap does not necessarily equal dirty/ lazy.
Those hoods scare me. If they don't do basic cleaning, what else are they not doing? Granted, some places generate WAY more grease than others, but visibly filthy, just poor management.
The droop on the conduit is actually good cause water doesn’t reach the electrical box. Its standard practice for electricians
I used to install satellite systems for a living and we do the same thing. We don't want water to fallow the cable into the home or connections. It's not meant to just be a service loop.
I will discuss this on my Livestream this evening 6/13/22 @ 5:PM (pacific) on UA-cam come over and check it out ua-cam.com/video/fN0x79xu6KI/v-deo.html
That exhaust fan looked like it went through every war from the start of the 20th century.
Watching your videos has helped me at work quite a bit. I've been through trade school but there's always an infinite amount of knowledge to gain, I'm grateful for your videos as they are super educational and helpful. Thank you for taking the time to record and share with everyone else :)
@@catsbyondrepair? Yeah you're right I don't make videos. What's your point?
@@catsbyondrepair Most people don't record themselves regarding their trade. Even if you are insecure, try to listen to what he said at the end of the video. Be kind.
When I went to trade school for diesel and heavy equipment mechanics, one of my instructors told the class that all they were doing was teaching us enough to get a job, that our real learning would happen when we started doing the work. He was 100% truthful. The real learning happens when you start doing for real, not when you are practicing in school.
As the chef I love knowing how all my kitchen equipment works. Thanks for the videos and many years lol 😆
Do you get a company to clean your grease filters above the stove, or do you make staff do it? 😆
Company, who has time anymore lol
That hood with the shredded belt has a motor with a vibration isolating frame. I seem to recall that they are not the best for belted applications. The belt tension crushes the vibration isolating mount over time, which then causes the pulleys to no longer be parallel. Which seems to be the case here.
I could be totally wrong in this, but I prefer my flexible conduit to droop between connection points. This will prevent water from running down along the length of the exterior of the conduit and leaking into the junction box at the connector. Just my opinion.
It's also mentioned in the code...
I will discuss this on my Livestream this evening 6/13/22 @ 5:PM (pacific) on UA-cam come over and check it out ua-cam.com/video/fN0x79xu6KI/v-deo.html
As long as I've been following your channel , they're still enjoyable to watch ... Thx ...
I would say the hood filters are clogged on fryer hood so all smoke has been pulled by exhausted right nest to it.
I have no intention of ever doing HVAC, but i love watching things get repaired.
That's a nice fan! more so compared to the last one I saw where you had to build the grease drain tube .
Biggest problem with kitchen equipment....is the kitchen and staff itself. You can teach them until you are blue in the face......mostly falls on deaf ears. You sure are damn good at getting mistreated and abused equipment to operate.
It’s mostly because of the high turnover rate in the restaurant industry. As soon as you teach em their gone.
Then that's on management. Management needs to (get this) manage the operation, and that ensures equipment is getting cared for and the staff is tending to that. My staff has clear guidelines in place and routines to follow. They're expected to perform the tasks and in some cases sign off to certify that's done. It's my job to not only ensure those things are getting handled, but also to listen to the staff and what the equipment tells us, take care of issues before they become major break-fixes, and keep on the PMs. There's nothing more expensive than cheaping out on the maintenance.
Thanks for making the Safety Point very Clear .
For fans that have the power feed run up through the duct work and into the knockout in the bottom of the motor housing, the easiest way to do it would be to run the duct conduit up to a grease-proof junction box mounted at the top of the duct work (the box on the roof that the fan hinges are bolted to) and then run your flexible conduit from it to the fan knockout. That way, if you need to replace the flexible section, you're not reaching deep into the duct to get to it...
Basically what you just did, but that 2x4 junction box gets attached to the inside of the duct instead of on top of the conduit sticking out of the roof...
As an Electrician, I too am NOT a fan of running the power feed through the ducts unless it punches through the side of the duct to a disconnect mounted to the roof curb the fan hinges are bolted to so if something goes BANG, you don't need to flip the fan open or run downstairs to turn the thing off...in fact, I think having the 3-phase switch mounted inside the motor housing is a BAD design, it forces you to reach past the motor, belt and pulleys to hit the switch and that's never a good design...
As a TAB contractor and Commissioning Agent for the past 2 decades, you should always bring in (Makeup) more air than you are exhausting from your building. You have to account for building leakage through cracks, door under cuts, and seams and this can be as high as 20-30% more, depending on how tight the building was built. You do not want a neutral building pressure. Typically you want between +0.02”w.g. and +0.05”w.g. of building pressure at the exterior doors but some buildings can run much lower and still be fine.
With a kitchen it becomes a little trickier to set room pressures. The kitchen must be negative to all other adjoining spaces like the dining area but the overall building pressure still should remain positive to the atmosphere. So you must use conditioned makeup air from the Air handlers units or Rooftop units utilizing the outside air (OSA) section. Unfortunately, so many of these small commercial buildings were never designed for the tremendous moisture and heat load that a kitchen can produce so the units just cannot supply enough outside air to maintain a discharge air temperature (DAT) and supply enough makeup air for the dining space and/or kitchen. So what winds up happening is the mechanical will close the OSA damper(s), lowering the DAT, giving the owner the impression that the problem was solved. In reality, the technician created a bigger problem by running the building negative. It may not be realized for months or even years as the problems with moisture, slick floors, sweating windows, supply registers, ceiling tiles, uncomfortable drafts by the doors, all contributing to a confusing mess of symptoms. I’ve even seen drain traps sucked dry allowing sewer gases to get pulled into the kitchen space.
95% of the restaurants I walk into are negative. When will they learn they are literally sucking their dollars out the kitchen hoods? But they think they’re “saving” so much money by not running the makeup air units. Sorry Charlie, there are no free lunches.
Restaurant I used to work at as maintenance, had it scheduled once a week to remove all hood filters and soak overnight in degreaser. When I got in around 4am I would finish cleaning them and put them back in. Also, once a week I would have to go up on the roof and inspect/clean the exhaust fans including the grease catchers.
If it's such a terrible job that nobody in the kitchen does it, maybe they should hire a company to do it. 😆
I used to work in a restaurant as a assistant manager. We had ours cleaned once a month.
I really appreciate your dedication to these videos. Thanks.
I love watching the way you methodically work out the best solutions and seeing a professional working. Difficult environments to work in for sure. I just wanted to say In the Uk where you have put the junction box we would usually put a local water tight lockable isolation switch instead of just a junction. We also follow safe isolation procedures with locking off circuit breakers with lock off kit or removing fuses and putting them away from the power distribution box ( usually your pocket) . Also in the Uk using the conduit as a ground is possible but not often done. We would also test the ground with an earth loop impedance test to check it was affective with results put onto a minor work form.
Very thorough and informative. Thank you!
I totally agree with letting something run a bit and then retighten. VERY GOOD practice.
Blue threadlocker?
It's also in the start-up instructions and is part of AMCA-410, ideally you should do 8 hour and 24 hour checks on belts and fasteners. Making sure to be careful keeping pulley/sheave level if you adjust tension.
Just got a couple hats. Business owner in michigan. Love the videos. You are the greatest technician I have ever seen. I'm very grateful for the content. Keep it coming.
Thorough and entertaining as always. Love the advice about being kind. True statement...
Great video, this a typical view when I go the roof and.look at exhaust fans, seems every one of them needs a lot of love. Thanks for the video.
Greenheck makes great stuff. I work for a small company that makes small parts and light assembly for them
Lack of maintenance makes me a lot of money but also so damn frustrating
Yep
Love these videos even though I'm a different kind of tech. It's just so refreshing to watch and hear somebody who actually knows what they're doing.
I supervised 4 McDonalds, and before that worked my way up from an assistant maintenance me..I did a lot of our own exhaust Fans and even HVAC, unless I checked everything, and it was beyond my ken. What he is saying seems yo be 100% true! Those types of exhaust fan hood filters definitely were packed! I had the closing crew pull all exhaust filters every night, spray them with degreaser that McDonalds provided us, then fill a sink with hot soapy water and soak them all night, then spray out under pressure in the morning before installing them again. Those filters with the bats in them could be disassembled for a thorough cleaning if they are bad to start! And YES, those units were NOT BEING cleaned and maintained properly! Proper care, cleaning, and maintenance of fans blades, lubricating of shafts as needed, oiling motors unless they are sealed, check fan belts weekly, and all of the general cleaning tasks are followed! Every piece of equipment has a planned maintenance manual that comes with them and should be kept in the equipment manual, and near at hand! Doing proper maintenance tasks as required will go a LONG way in making your equipment last for many years, and reduce the chances of having to call repair people out on holidays, weekends and night for something that you could have prevented! Great video! Very thorough and very nice explanations!
Good morning all!
In my state you have to have certified people do duct cleaning and duct hoods filter replacement and have it certified by the fire department or you be fine or shut down
Skipping preventive maintenance MAY save money in the short-term but will ALWAYS cost a lot of money in the long-term!
I’ve watch all your videos. I wish UA-cam allowed me to easily watch all the ones I missed. I like every video as a indicator that I’ve watched it. Since I jumped around when I originally got into HVAC school I’m having trouble finding anything I might have missed. I watch a older video the other day and you were cleaning a package unit and said “shit” I thought oooooooohhhhh 😂 I never heard you curse. You’re a good dude keep up the good work !
If you go to the video list for the channel, the ones you've watched generally have a red bar all the way across them. That's the method I use to check for 'missed' ones, or when I'm going backwards through history of a channel
Yeah I use that too. Sometimes some of the videos that I’ve watched have no red bar I guess cause I watched the whole thing ? There’s videos that I’ve started and had to run and never finished. But hey I can’t complain.
@@moonlightacmaintenance3232 - If I hit one that's already been played, and restart it, then stop - it resets back to 'hasn't been watched'. It knows where you left the video.
SFA (Service factor amps) is 3.3 I don't like running motors in the SFA range for too long but it can work if you didn't or couldn't adjust the pulley.
I have a question... Wouldn't that wire you put through the breather tube rub out sooner or later?
Excellent video. It's too bad a lot of Restaurants don't help themselves by keeping everything clean.
Too much human context switching. Just hire a maintenance staff to come in and clean everything. Then, one day, you'll fire the food cooking staff and replace them with automation. Never be afraid of the next big thing in business or you'll just get left behind.
Love you Chris (I would like to tell you to frequently to upload cilp) like 3-4 cilp /w
But it's up to you. ☺️☺️
Those hood filters ARE salvageable. Soak in boiling water and SC1000 surfactant/degreaser. Once they've soaked for a while, pull them out and rinse them with hot water in a _jet_ That is, connect to the water heater and use a jet nozzle. My family sold thousands of those over the years - the problem is that they should really clean them nightly - spray with detergent, hose with hot water - but too many companies just let their employees be lazy. If you have a huge dishwasher, like a Hobart unit, you can rack two or three of them in at a time and do it that way.
The bulk of the filters that had to be replaced were NOT from being clogged. They were from all of the broken welds due to the employees flinging them across the parking lot to the cleaning point at the back, rather than carrying them.
I will discuss this on my Livestream this evening 6/13/22 @ 5:PM (pacific) on UA-cam come over and check it out ua-cam.com/video/fN0x79xu6KI/v-deo.html
I’m not in industry just enjoy learning
As a former 15 year line cook those are the dirtiest hood filters and fans I've ever seen.
I am UK based but I guess the basic concept of washing hood filters would be the same anywhere. We used to clean the hoods and filters every night after closing. Seeing that amount of grease on the filters in this video is insane.
You wonder what chef Ramsey would say about the kitchen that exhausted that grease
At my company we always make sure the fan is running at 80% of the FLA/SFA or at least as close of possible
I need this guy to fix my ac these ppl couldn't figure out
15:41 That safety brick tho xD
Thanks for not running the new fan in the service factor! Some hacks do that because they’re lazy or stupid or both. Keep up the good work, you continue to be a great example of how to perform service work. Thank you!!
What does service factor mean?
@@user-ln7of9gs4s it’s a percentage over the full load amp rating that the motor can operate in for short periods.
Is that a OSHA approved brick he’s standing on 😂
It only needs to be OSHA approved if he's using it as a tool. Then they have to confirm that everyone around is either out of the designated effect zone, or wearing hard hats.
@@tbelding Don't forget proper eyewear, handwear, hearing protection, and MSDS of the bricks involved. 😀
Um a drip loop aka droop is required tho.. so water does not go into the box and Into the building...
My experience with Greenheck fans - vibrating pile of crap - belt or direct drive. Rattling, clanking junk right out of the box.
I dont understand the internal switch. When something is wrappes arround de pully, and flying inside: you cant switch it off
Thats what i thought, id be switching it on and off from the breaker. Thats dumb
I would think it would be advantageous to relocate the switch to the junction box Chris mounted on top of the rigid conduit.
Greenheck. Right here in My Home Town. Know some of the original Founders of the Co.
Mike M.
Would you pay your staff’s insurance claim if they fell of the brick they were using as a work platform?
Hard to beat new
Is that an OSHA approved step ladder block ;-)
We had a guy at a manufacturing plant here that lost a finger and a half to an exhaust fan that he thought was off, but it was not. Never take anything for granted!
This is why it is important to isolate and lock out equipment when you are working on it.
@@theVtuberCh Supposedly, he did the lockout/tagout, went to the roof and never double checked with a meter. Had the wrong breaker the whole time.
Lucky it was a finger and it didn't pull in an entire arm or more. 😢
You must be good with chopsticks. Yea, I understand the 'safety' of the one-handed voltage checks. I don't have the coordination to do that. I have to trust the insulation of my probes. I'm still alive.
technology connections sent me :D
Right on good to have you, out of curiosity which of his videos sent you?
@@HVACRVIDEOS I revisited his videos about swamp coolers
or rather about the cheap fad from a few moths ago
covering one particular "personal coolers"
wait just take this link
ua-cam.com/video/2horH-IeurA/v-deo.html
❤️
Question, Why not put the switch in the electrical box instead of beside the motor?
What a difference in that old filthy fan and the brand new one 😁
I've noticed that kitchens seem to add massive heat loads with catering equipment but not update canopy and this doesn't seem to b an issue it's bad in England god knows what it must b like in your climate
wassup!
6:42 out of alignment motor and axle gear
You talk about building pressure and not wanting negative pressure but they have 4 exhaust fans pulling 1600 to 3000 cfm each but the makeup air units aren't running. Unless their RTUs are pulling 100% outside air they have a serious negative air problem in the kitchen.
I think that's why at the end we saw him say several times, "I am not an air balancing specialist." I'm sure this customer is shooting themselves in the foot, just as you've pointed out.
@@fitybux4664 one doesn't have to be a balance expert to realize 15000 cfm bring pulled from the building without anything to make up the loose is going to be bad.
Damn, that one exhaust fan..... That thing... Is that grease or something? Whatever it is that inside of it is just caked in it.
Part of me wants to see you spray degreaser on that third fan and see if it would actually cut through it for grins and giggles.....maybe when you change it out
(Edit) so, made my comment before watching the whole way through....my bad
Grease filters should be replaced every two years.......I bet that location name starts with a C......And always use X belts, especially if there are two bels. Nice videos dude
I heard another belt somewhere on that roof. Was that a fan or an AC unit?
How did you slow the fan motor to lower amps?
To change rotation you have to swap A&B phase or B&C phase. Swapping A&C won’t change direction.
🤣
I am wrong. Don’t know what I was thing about. Enjoy your videos.
Swapping any two phases will reverse the rotation
CAN YOU DO A FOLLOW UP VIDEO?
Personally I would not want my equipment hooked up that way through the motor's breather even if the manual under "certain" situations allowed it. It's lazy and plugs up the motor's cooling.
My son-in-law's restaurant is a Korean Steakhouse just on table ventilation alone for individual cooktops spent $250K.
Using the conduit as a ground is still an accepted method of establishing a ground. I would always check it with a multimeter first though. Go into the panel and temporarily put the black wire on the ground bar then go up top and check continuity between the black and the pipe
Sometimes the EMT connectors can pop off if not installed correctly but if they are all tightened up good the pipe works great. That’s the only reason you should test it
@@infl I can't count how many places I have see EMT separated or severely rusted. I believe that is why the code changed. I believe you can still use the EMT if the total run is under 6'
@@steveurbach3093 It’s okay under 250.118 to use many types of conduit as a ground, i don’t see why they would change that. Some AHJs might have codes on it. There is an exception in 440.9 for rooftop HVAC equipment, where outdoor portions of conduit with compression type fittings must have a separate ground wire.
@@steveurbach3093 The code hasn't changed. EMT is still a legal ground in any length. Maybe you're thinking of flexible metal conduit.
Hey there, you stated while on the roof, the “make up air” units were not working. So, is there any make up air units in operation?
I was wondering the same
I don't like how the fans have the switch on the inside of the fan next to moving parts. The manufacturer knows they need to get the wire out. Why not have a conduit installed and wired out, or at least designed to go to the outside. From there, you have a box with a weather-protected switch and flexible conduit to supply.
No cleaning being done soon to catch fire. What a dump
How do you measure the wheel.
I will discuss this on my Livestream this evening 6/13/22 @ 5:PM (pacific) on UA-cam come over and check it out ua-cam.com/video/fN0x79xu6KI/v-deo.html
normally you check building static and increase or decrease make up or exhaust , with makeup fans or a/c s'.good luck getting a balance guy ,i think you are it.
lol With something that old and worn, you just know it's the dirt still keeping it together. Clean it up and it'll fall apart. Years of grime acted like a "glue".
Where can I download the manual you're looking at? I'm a home inspector trying to become more familiar with commercial equipment. I looked online but could only find instructions for the motor.
content.greenheck.com/public/DAMProd/Original/10001/471560CUECUBE_iom.pdf
Why would you need a giant exhaust fan in residential? Some billionaire wants to have a restaurant kitchen in their house? 😆
Nothing mentioned about lubing any of the pillow block bearings, nor inspection of the Make Up Air unit. Otherwise good vid on exhaust fans.
But they demonstrated replacing stepladders with breezeblocks stood on their end. Surely that makes up for it
The Make Up Air units aren't in use at this location.
The eyeball is at least better at telling alignment and level than the hand is at telling torque, right? 😉
Do u want to eat in a shop like this? damn NO!
"We're gonna get the wheel specs... off of it."
Maybe an even better thing to try would be to get the wheel specs _from_ it but leave them on it.
Why place the switch on the inside of the fan? Now you have to stick your hand in it, and get the crap on you when starting.
I would think it would be advantageous to relocate the switch to the junction box Chris mounted on top of the rigid conduit.
External switches are an option, not sure why more people don't order them that way.
Maintenance is cheap. Being cheap is expensive.
Turn off, lock out, disconnect, cover up, block open.
How is the motor current draw adjusted?
Changing the motor pulley size by adjusting the disc distance to each other. Tighter gap means belt is going on a larger disc. Then the blower wheel spins faster and the current goes up and vice versa. If still in doubt, search for CVT-drive to get to basic idea about changing gear ratio with a belt.
@@Casal70 thank you. I appreciate your help!
What would you do if you could not get the information on the fan? Say "I hate you DIYers heating/cooling" had worked on it and took all the parts then filed bankruptcy. Is there a process to figure that out?
What would you have to do if it were a completely new install in a new building that has never had exhaust fans? A lot more people involved to engineer things, right? So, you'll need that.
@@fitybux4664 So an HVAC company is incompetent to do that without hand holding?
They seriously need to properly clean those vents before a fire happens
Maybe a fire already has happened and they just never fully cleaned up after it?
Is it possible to kill a large drywall wall with just differntial pressure from an AC? Could imagine it, if you have like 20mBar difference on a surface of multiple m³, the force would be imense.
Not with just an A/C. An RTU recirculates air in the building pulling some outside air into the mix. I have seen sheetrock pulled of the walls in an industrial application when a huge exhaust fan fired up and the makeup air damper didn't open. They said the double doors in to the room slammed shut and the sound of destruction ensued. We went out to repair the MUA damper. linkage failed but the actuator cycled tell the exhaust fan that it was ok to start.
It takes a single point of pressure of around 20 pounds to break drywall. (Or at least, that's a sheering force. It might even tolerate less impact/tangent force. Maybe half that.) If this "point impact force" was over one square inch (I got the figure from a statistic about hanging things on walls), then 10 psi equals around 277 inches of water. You would need an ENORMOUS AMOUNT OF PRESSURE. Most people's eardrums would have long since popped. (5 psi is enough to rupture an eardrum.) If you had 277 inches of water of pressure differential in a building, people would be running from that building as fast as their legs could carry them. (Assuming someone can still stand upright.)
@8:45 - At some point you have to save the owner from their own stupidity. That exhaust fan being that old and dirty is a fire bomb waiting to go off. They could lose the entire building and potentially kill people by refusing to get their fans, grease ducts, and hoods cleaned at least once a year. Just getting the staff to clean the hood filters once a week would save them from having to clean the rest of the equipment so often. There is NO WAY I would restart that fan. If you left and it caught on fire and burned the building down the local prosecutor is going to hang that around your neck. God forbid anyone gets killed. You’d never get out of prison.
BTW, why are the makeup air units not running? With (4) EF’s there’s anywhere from 2-4k cfm of exhaust. Do they just open the front door and suck out all their air conditioning from the dining space? Or do they leave the kitchen back door open? I bet they have sweaty supply registers dripping on their customers because the building is so negative.
How on earth do those fans get that dirty inside? I've been installing and changing these for years in Alberta, and nothing like that. It's literally out of stream. What's the deal?
It could have even been through a grease fire at some point.
I need to know what restaurant that is ... so I can warn my California friends to avoid it.
I'm sorry, if that's how nasty the exhaust is, and the intake, UGH ... they can't be doing much for cleaning, or food safety.
What if you found that 50% of restaurants were like this? Or what it were 80% of restaurants?
That gross it's fire Hazzard 🔥
@14:29 if the fan load is small enough and the conduit is solid (EDIT: I meant not-flex hete) all the way back to the circuit breaker panel, it can act as ground. If you had a hard-butt inspector, they might ask to see the entire conduit or demand a ground wire, just to be sure.
Flex in itself is not a legal ground, it requires a separate ground wire.
Yucky filters! Load inducing, power robbing filters.
+1
QR Codes leading to websites are major BS ... You could encode all the information as text on it... What if you have poor internet there, what if the website is gone?
In a decade or two when the info is needed: "What is this black and white blocks thing?" In three or four decades, it's unlikely the means to scanning a QR code would still be around.
nte 300
why not reuse the motor if it's still good?
THAT WHAT HAPPENS WHEN THE DUMMY BREAKS THE SEAL ON THE COVER AND OIL IS SUCKED BACK INSIDE THE MOTOR AREA