You know, the more I watch your videos and see inside kitchens, it makes me realize that the nasty and disgusting stuff Gordon Ramsay would scream about in Kitchen Nightmares probably wasn't as made up as many "reality" shows tend to be.
Oh shit! You don't want to know what is back there! A lot of "reality" show have a LOT of made up stuff to add interest. But, I kid you not! You would be absolutely DISGUSTED if you know even HALF the shit that ACTUALLY goes on! Guys mistaking dough machines for urinals!!! Offices with a "little something special" in the coffee!!! You know, John there makes a SPECIAL coffee. I don't know what he does to do it, but it's unique. HE FUCKING PISSES IN THE COFFEE POT!!!!!!!!!! ua-cam.com/video/EPWhXWBSLu8/v-deo.html
Indeed, but with that drawer assembly mounted in and screwed to the frame, I wonder how you are supposed to clean the inside. Take a pressure washer and go to town?
You know - my Dad owned a restaurant long time ago and he had his HVAC tech change many of the systems' wiring and such and put them into "waterproof" boxes/cable/etc - whatever could be done....He also had hot water pressure washer piping fittings installed in the kitchen and compressor line fittings.....Every night - the cleaning crew(sometimes also me) would move food to the big fridges, open all of the drawers/doors/etc, connect the pressure washer hoses and pressure wash EVERYTHING.....even the floors...then blow as much of the water out from the equipment...it was the best investment(he always said) since each time the health department visited, they would pass him ALL of the time and word of mouth got around and he stayed rather busy.....He saved so much money from having to goto the "pest" people also because they did keep it that clean....Sorry for the long story - but every time I watch HVACR(...and others) videos with some of those nasty places, it always made me smile because if I owned a restaurant, I would do the exact some thing my Dad did - It's a great investment!!! Your customers like it, your workers like it, and your TECHNICIANS love you for it!
Yeah, it seems there is not enough inspection in these places. Here there are yearly unannounced checks and if they found something like that, they would close down the place, until they had done a complete and thorough clean and had the place re-inspected. This is beyond gross PS. and if they get closed down like that, they will also get a big fine, and inspections will be ramped up to more than once a year.
"Call the vacuum police", made me laugh bro. You show what's it like in the field & I personally appreciate it. Thanks for keeping the diagnose & repair in 1 video, A+.
Start telling these restaurants their leaks are due to a lack of cleaning and maybe you can convince them to spray those out every now and then. Nice repair!
I laughed out loud when I saw that spatula stuck to the top of that thing. I used to do IT for a large restaurant chain and worked on POS systems (in both senses of the acronym) I have a photo gallery of weird and disgusting crap I took pictures of in the restaurants I serviced. Oddities such as a chicken wing completely suspended by a network cable which was embedded in it. Great video.
The expansion valve Omg haha, Dude I cracked up when you found the mayonnaise spatula stuck to the ceiling (I'm impressed) lol sounds like something I'd say. the crap we find.
I like how you keep the basics but importants in the vid like purging, table values/ set points and the little facts and things that you do and have to make life easier.. like the service valves on the test probes..
Ok, good on you for fixing that mess. That said, I'd have been on the phone to the county health inspector as soon as I left that job. That was gross. There's no way they should be open for business.
did you not miss the part where he said that if someone there took it all apart they wouldnt be able to put it back together, the thing should be designed for easy cleaning not the way it is
Omg the spatula made me bust out laughing! Rofl! I worked at Wendy's for years and it was amazing the things people managed to do that were close to that. I want a picture of that for a meme that says "so you want $15/hr ey?"
I have seen so many issues with those units in my area. As you found that coil is the most common for issues. Next issues that I have seen is the controllers going south. Then I had a high pressure switch fail partially and then before I could get the replacement switch it failed completely. The spatula was great. I had a table that had a hole in the top where they seemed to push the leftovers into the hole and it was all piled up around the condenser. Glad I got into this industry. You helped me get into it for sure.
Watch out for new yellow top recovery tanks. Some are left with nitrogen in the tank. Not everyone but it sometimes is. Make sure to hook your gauges up on the tank. Then pull a vacuum anyways.
Ya know i thought somebody was just either stupid as hell or messing with people because i got one that was no shit sitting at 221psi of guessing nitro but was way over the tanks rated test pressures.. hooked my gauges to it first luckily and scared the fuck outta me when it bounced the gauge.. had me confused for a minute. Checked all the hoses and nothing was connected, had me thinking maybe i pressured my high gauge and closd tge valve but im not dumb like that so yea... only one that ive came across
I am so glad my local shawarma joint has clean floors, they washin those floors everytime i go in there, behind the counter, in the back... they ask me to get outta the way sometimes so they can wipe the counters. If the floor cleaning is any indicator i do very much hope thier coolers look nothing like this tradgedy shown here...
man thats why i left refrigeration the coffin cases food cases walk ins blowing out condenser coils in supermarkets while shoppers walk by dust clouds. but love your work
@@lillian6023 Maybe someone can chime in on how restaurant staff is supposed to clean those boxes out without disassembling them. I cannot imagine that they are supposed to take them apart to clean them. Otherwise I would expect some sort of fastenings that do not require tools.
@@alexanderkupke920 There are clips on the drawer rail that lets the entire shelf pull out easily, and all the pans are in a larger pan that can be pulled out separate from the drawer. The line is the back of the box is where all the hotel pans are splashing as people slam the drawer shut. They knew that someone was coming to fix this... Now would be the time to clean it. Other tips include: Not over filling the hotel pans with onions, keeping sauces not in pull out drawers, proper hotel pan lids, dates, applying the cling wrap tight to the containers- all can help prevent these problems.
@@eden876 You're absolutely right - the easiest way to clean is to mitigate the chance for spills. Using lids and cling wrap properly, putting messier items in the easier-to-clean places... As someone that works with a similar unit every day (no cold rail though - product is chilled from the drawers underneath) and I can state from experience that you CAN do a reasonably-good job of cleaning without removing the drawer rails. It's definitely a challenge, requires some creative maneuvering, and is a bit of a PITA, but it can be done. We're missing half the hardware that holds the bins in the top, and 3/4 of my coworkers are like proverbial bulls in china shops, and since I'm the only one willing to do it, I'm the only one that does it... (At least it's getting cleaned four times a week, as opposed to zero...)
Thanks for sharing this repair. I laughed out loud when you showed the location of the sensing bulb. That goes to show you that you just can't assume anything when working on things which have been repaired before. I get this type of finding on the antique and vintage coolers quite a lot. Sometimes they come in the shop after being "put out to pasture" for decades. They want it repaired and / or restored. These things all tell a story which can be quite interesting. It's usually pretty easy to find the "last big problem" which caused the last commercial user to discontinue use of the cooler. But once you dig into it, it starts to tell the story of the previous decades of service and repair which has happened. Had one last year with the sensing bulb located as yours was. On that one, someone had adjusted the TXV superheat adjustment all the way to the lowest possible, to force the system to "work" to some degree. I wonder if the person responsible for installing the TXV incorrectly noticed the new one was not working correctly; and adjusted? Or it the owner suffered with the poor cooling and eventually called another serviceman who didn't catch the sensing bulb location, and went straight to the adjustment? Will never know; but it makes you think.
That spatula was a real hoot. I don't know why I still eat at restaurants (although I'm doing a lot less of it). What's the blue cased thing with the grey front and buttons on your shelf, just underneath the crane?
People put the sensing bulb on the liquid line with the txv won't meter properly to keep it wide open to keep it working at some capacity. Usually a temporary measure until the valve is replaced.
I think you were referring to both the customer and the previous service provider? That mixing bowl spatula stuck to the overhead has me in stitches! We had both in my consumer electronics repair shop in the 1970's to 2001 when we were laid off by our former Fortune 500 company. We repaired warranties of the house and other major brands. We find that either the customer or another shop attempts to modify (your generation calls "overclocking") or repair the units. We find odd things in these units that shouldn't be there unless the covers has been opened. We had to not the warranties or refuse repair due to company policy or violates FCC rules on communications gear.
Your a very brave man. You could offer me all the money in the world and I still wouldn't touch that unit. That's coming from someone who's been working with chickens since I was 8.
Anytime the restaurant wants to clean ANYTHING in accordance with the health department - oh wait! (hand slapping knee) California really doesn't HAVE a health department! My bad. Great video as always Chris.
In the 70s, Hussmans made deli showcases with aluminum coils,with the u bends resting on the bottom of the cases. By the late 80s,those ubends started to leak. Hussmans has a better idea?
I remember doing this when all we had were dials and before the recovery rules my Father wasn't too happy when those rules came out and shortly after he was in an accident and lost his memory he couldn't remember how to fix appliances anymore and I never got to see freon recovery before until right now pretty cool.
I recently aquired a new restaurant through the chef. I had to follow up after a tech that did things like the txv bulb. He had installed a compressor backwards. When i turned it on it was amazing to see the condenser start to freeze. It shouldnt have bugged me but it really ticked me off with all the stupid crap i had to fix. After a couple months getting everything dialed in my chef friend retired.
Videos like this make me interested in doing this kind of thing. Most I've done was replace a thingy on a mini fridge and it worked again, was like a 0.75 part.
a rotation tester for pumps will tell you if the solenoid valve is running just like if a pump motor is running. i use that tool every single day and i bought one on amazon for 5 bucks but you can properly get them way cheeper
You should do a video when the mangers says" i need it fixed ASAP. The box including the cold rail is packed with food. 3 cooks standing over you dropping shrimp it your tool pouch.
I worked as a kitchen mechanic for a major hotel chain mostly they never cleaned inside the fridge I told the kitchen manager to clean up before I did any work
Just curious what your thoughts on leak stop are in general. The leak in the evaporator definitely warranted a change, not questioning your decision, more so just curious if you ever use it or if you don't what the reason is. I'm always trying to learn more. Thanks for your time.
Big picture.. did you have time off camera to check start components. Contactor, or start relay? Had a change out of an accumulator and filter drier on a residential split system. Pulled to 495 sitting for R 22. Filled it and shipped it. Thanks for sharing. Stay safe and be well
I can see the switch for the upper section leading to a call back. it's mounted upside down. Pressing the bottom turns it on, and pressing the top off. granted it does have the red band, but 90% would leave it to muscle memory, top is on. Plus, anyone with OCD, that would drive them nuts.
Try the danfoss app, it has a magnetic measuring tool to see if the magnetic field on a coil is powered up or not, works flawlessly, just hold your phone next to the coil and you can see and feel if the coil works
Now is the time. There seems to be a shortage of good mechanics and techs. It also seems fewer young people are joining the trade. I know here in NY many contractors are short handed
@@ChrisM78 I was worried that living in MO with our cold winters would lead to a lack of AC/refrigeration work. I would prefer to be a technician rather than work for an "I'm going to sell you a whole new AC system" type company (sales position). I love the diagnostics part of it. I imagine I'll have to start residential though.
Can anyone provide some recommendations on getting started in an HVAC career? I will be getting the needed 608 uni cert. I also watch all of these videos and try to understand the train of thought followed to diagnosing these system problems. I find it fascinating. Additionally, I'm trying to understand if it's going to be best starting out in residential, as I would prefer to go straight into light refrigeration (restaurant).
What does the gas balast do on the vacuum pump actually? Sorry, i'm not into the field but like to watch these vids as a break from my usual work content. So i'm an absolute dummy here
Gas ballast open allows the venting of system straight to atmosphere, when closed its being pulled through the actual oil in the pump. We open the ballast to help keep the pump oil as clean as possible. We close it to get a final vacuum.
I’ve worked in those restaurants for years and watched the decline of dedication of the employees as well as management. Corporate only cares about profit not it’s employees or it’s customers. It shows here by how well they maintain the Cleanliness and operation of there equip. Very sad.
Do you add slightly more than 32oz because your hoses were empty when the scale was zeroed out, but you end with some of the refeigerant in your hoses when you disconnect? Aka some of the refeigerant doesnt go into the system
Very nice video great leak decided tools what is the name very helpful I wish I could have one of that next in my country I will have to take out that evap patch the leak and repairs can get that
I used to work on the point of sale systems in restaurants. I keep trying to tell people to stop eating at them but nobody listens. Dumpster food is probably cleaner.
"It's dinner time" *barf* That just cured my desire to spend $$ on food out. I know I'm not the most on top of my kitchen but Christ on a bike that's nasty.
When you told them about the spatula being stuck up there, did they say something like "oh, so THAT'S where it went" or "we were WONDERING what happened to it!"?
5:32 - I just spilled iced coffee on the keyboard... I am simultaneously impressed, disgusted, and amused. Talk about an emotional roller coaster!
😂 I’m crying
That spatula dude wow that's really impressive
That made me Crack up to haha
Same! I saw your comment before I got to that point, and now I understand 🤣🤣
@@gerapunk69 dude I Pm commercial kitchens every day at work and I HAVE NEVER seen that absolutely amazing 😂😂
Nice video
Very good
I’m not surprised though.
You know, the more I watch your videos and see inside kitchens, it makes me realize that the nasty and disgusting stuff Gordon Ramsay would scream about in Kitchen Nightmares probably wasn't as made up as many "reality" shows tend to be.
You think that’s bad, I can tell you the dishwasher in that kitchen is way worse
@@gagagaga71 I don't doubt it one bit.
Oh shit! You don't want to know what is back there! A lot of "reality" show have a LOT of made up stuff to add interest. But, I kid you not! You would be absolutely DISGUSTED if you know even HALF the shit that ACTUALLY goes on! Guys mistaking dough machines for urinals!!! Offices with a "little something special" in the coffee!!! You know, John there makes a SPECIAL coffee. I don't know what he does to do it, but it's unique. HE FUCKING PISSES IN THE COFFEE POT!!!!!!!!!! ua-cam.com/video/EPWhXWBSLu8/v-deo.html
As a residential contractor you learn anew definition for the word nasty.
I've seen gas station rest rooms cleaner then that cooling unit.....YUCK.
Indeed, but with that drawer assembly mounted in and screwed to the frame, I wonder how you are supposed to clean the inside. Take a pressure washer and go to town?
You know - my Dad owned a restaurant long time ago and he had his HVAC tech change many of the systems' wiring and such and put them into "waterproof" boxes/cable/etc - whatever could be done....He also had hot water pressure washer piping fittings installed in the kitchen and compressor line fittings.....Every night - the cleaning crew(sometimes also me) would move food to the big fridges, open all of the drawers/doors/etc, connect the pressure washer hoses and pressure wash EVERYTHING.....even the floors...then blow as much of the water out from the equipment...it was the best investment(he always said) since each time the health department visited, they would pass him ALL of the time and word of mouth got around and he stayed rather busy.....He saved so much money from having to goto the "pest" people also because they did keep it that clean....Sorry for the long story - but every time I watch HVACR(...and others) videos with some of those nasty places, it always made me smile because if I owned a restaurant, I would do the exact some thing my Dad did - It's a great investment!!! Your customers like it, your workers like it, and your TECHNICIANS love you for it!
I've seen toilets cleaner than that.
Yeah, it seems there is not enough inspection in these places.
Here there are yearly unannounced checks and if they found something like that, they would close down the place, until they had done a complete and thorough clean and had the place re-inspected.
This is beyond gross
PS. and if they get closed down like that, they will also get a big fine, and inspections will be ramped up to more than once a year.
@@alexanderkupke920 invest in a steam cleaner.
Disassemble as required on a regular schedule.
HVAC PERSONELL should do double duty as HEALTH INSPECTORS and be government paid for this. They really see the GROSSNESS of these disgusting eateries.
"Call the vacuum police", made me laugh bro. You show what's it like in the field & I personally appreciate it.
Thanks for keeping the diagnose & repair in 1 video, A+.
I was gonna say the same thing lol
::siren sound:: Vacuum police. Pull over, we suspect some illegal vacuuming going on here.
@@NiceMuslimLady "No officer, I pulled down the unit until the gauge displayed quantum level." As my nose drips those PEDs & I grind my teeth.
WOOP! WOOP!
Call the filth police !
Start telling these restaurants their leaks are due to a lack of cleaning and maybe you can convince them to spray those out every now and then. Nice repair!
To a degree the leaks actually are
It makes me happy to see someone who knows what he's doing!!! I have been in a/c and refrigeration for 27 years, and I HATE cork tape too!!
Love CORK tape,the flavor lasts all day!
what do you use it for?
Insulating spots that are irregular!
I laughed out loud when I saw that spatula stuck to the top of that thing. I used to do IT for a large restaurant chain and worked on POS systems (in both senses of the acronym) I have a photo gallery of weird and disgusting crap I took pictures of in the restaurants I serviced. Oddities such as a chicken wing completely suspended by a network cable which was embedded in it. Great video.
" I'm impressed!" Because what else can you say in that situation?.... had me 🤣 🤣 🤣
Restaurant cleanliness is soooo amazing!
Good Job as always! They should sanitize that unit before you come back. A lack of maintenance from the customer is always present in restaurants.
The expansion valve Omg haha,
Dude I cracked up when you found the mayonnaise spatula stuck to the ceiling (I'm impressed) lol sounds like something I'd say. the crap we find.
HEY! You found it! I was LOOKING for it! I was wondering what happened to it!
I like how you keep the basics but importants in the vid like purging, table values/ set points and the little facts and things that you do and have to make life easier.. like the service valves on the test probes..
Good lord, ill be eating at home for the next few years. HVAC changes your life in more ways than you think, oh man.
that cut right in the beginning when you put on the gauges was so flawless
Ok, good on you for fixing that mess. That said, I'd have been on the phone to the county health inspector as soon as I left that job. That was gross. There's no way they should be open for business.
did you not miss the part where he said that if someone there took it all apart they wouldnt be able to put it back together, the thing should be designed for easy cleaning not the way it is
@@redred222 There hadn't even been effort to clean what could be gotten to and the floor and other areas were filthy.
These dirty restaurants make me want to never eat at a restaurant again.
Ice machines are probably the worst that I encountered
Omg the spatula made me bust out laughing! Rofl! I worked at Wendy's for years and it was amazing the things people managed to do that were close to that. I want a picture of that for a meme that says "so you want $15/hr ey?"
I have seen so many issues with those units in my area. As you found that coil is the most common for issues. Next issues that I have seen is the controllers going south. Then I had a high pressure switch fail partially and then before I could get the replacement switch it failed completely. The spatula was great. I had a table that had a hole in the top where they seemed to push the leftovers into the hole and it was all piled up around the condenser. Glad I got into this industry. You helped me get into it for sure.
Fieldpiece has really stepped up their line. If I wasn't retired now I would have to be replacing everything.
Watch out for new yellow top recovery tanks. Some are left with nitrogen in the tank. Not everyone but it sometimes is. Make sure to hook your gauges up on the tank. Then pull a vacuum anyways.
Ya know i thought somebody was just either stupid as hell or messing with people because i got one that was no shit sitting at 221psi of guessing nitro but was way over the tanks rated test pressures.. hooked my gauges to it first luckily and scared the fuck outta me when it bounced the gauge.. had me confused for a minute. Checked all the hoses and nothing was connected, had me thinking maybe i pressured my high gauge and closd tge valve but im not dumb like that so yea... only one that ive came across
I like the mini tour of the inside of the box
I am so glad my local shawarma joint has clean floors, they washin those floors everytime i go in there, behind the counter, in the back... they ask me to get outta the way sometimes so they can wipe the counters. If the floor cleaning is any indicator i do very much hope thier coolers look nothing like this tradgedy shown here...
man thats why i left refrigeration the coffin cases food cases walk ins blowing out condenser coils in supermarkets while shoppers walk by dust clouds. but love your work
HVAC people were looking at the cooling unit. Restaurant people were looking at that sanitation... 0.0
Me, who has done both: oh no....
@@lillian6023 Maybe someone can chime in on how restaurant staff is supposed to clean those boxes out without disassembling them. I cannot imagine that they are supposed to take them apart to clean them. Otherwise I would expect some sort of fastenings that do not require tools.
@@alexanderkupke920 this wasn't my side of things really.... I was more of the one on the front end with customers. Bakery sales.
@@alexanderkupke920 There are clips on the drawer rail that lets the entire shelf pull out easily, and all the pans are in a larger pan that can be pulled out separate from the drawer. The line is the back of the box is where all the hotel pans are splashing as people slam the drawer shut. They knew that someone was coming to fix this... Now would be the time to clean it. Other tips include: Not over filling the hotel pans with onions, keeping sauces not in pull out drawers, proper hotel pan lids, dates, applying the cling wrap tight to the containers- all can help prevent these problems.
@@eden876 You're absolutely right - the easiest way to clean is to mitigate the chance for spills. Using lids and cling wrap properly, putting messier items in the easier-to-clean places...
As someone that works with a similar unit every day (no cold rail though - product is chilled from the drawers underneath) and I can state from experience that you CAN do a reasonably-good job of cleaning without removing the drawer rails. It's definitely a challenge, requires some creative maneuvering, and is a bit of a PITA, but it can be done. We're missing half the hardware that holds the bins in the top, and 3/4 of my coworkers are like proverbial bulls in china shops, and since I'm the only one willing to do it, I'm the only one that does it... (At least it's getting cleaned four times a week, as opposed to zero...)
Cool trick on the probes equalizing the pressures. Just worked on one similar last week and it smelled like a dead chihuahua 🐕…. No BS 😝
Thanks for sharing this repair. I laughed out loud when you showed the location of the sensing bulb. That goes to show you that you just can't assume anything when working on things which have been repaired before.
I get this type of finding on the antique and vintage coolers quite a lot. Sometimes they come in the shop after being "put out to pasture" for decades. They want it repaired and / or restored. These things all tell a story which can be quite interesting. It's usually pretty easy to find the "last big problem" which caused the last commercial user to discontinue use of the cooler. But once you dig into it, it starts to tell the story of the previous decades of service and repair which has happened.
Had one last year with the sensing bulb located as yours was. On that one, someone had adjusted the TXV superheat adjustment all the way to the lowest possible, to force the system to "work" to some degree. I wonder if the person responsible for installing the TXV incorrectly noticed the new one was not working correctly; and adjusted? Or it the owner suffered with the poor cooling and eventually called another serviceman who didn't catch the sensing bulb location, and went straight to the adjustment? Will never know; but it makes you think.
So jealous of all the fieldpiece equipment you use. Feel like im living in the stone age with the equipment i have
Hahahaha, gotta love the Yellow Jacket manifold gauges.... you buy your own or get a shitty throw away one from your company like me?
Ive got both a pair i bought and a shitty pair my company gave me as an absolute backup. No confidence in the pressures i see on them things lmao
I started laughing when that spatula was stuck on the top like that! LMAO
I do resi installs and I love that manifold and vac pump. Great tools for the job.
"Thats very impressive!" Had me howling 😂
That spatula was a real hoot. I don't know why I still eat at restaurants (although I'm doing a lot less of it).
What's the blue cased thing with the grey front and buttons on your shelf, just underneath the crane?
1:48, that was some I Dream Of Genie Stuff! You cross your arms and blink,bam the propes appear out of knowhere
$20 says chef's been looking for that spat for months
I love that recovery machine and vacuum pump.
It was enjoying to watch from begining to the end, very nice record of the job that's been done. See you on next one!
People put the sensing bulb on the liquid line with the txv won't meter properly to keep it wide open to keep it working at some capacity. Usually a temporary measure until the valve is replaced.
I think you were referring to both the customer and the previous service provider? That mixing bowl spatula stuck to the overhead has me in stitches! We had both in my consumer electronics repair shop in the 1970's to 2001 when we were laid off by our former Fortune 500 company. We repaired warranties of the house and other major brands. We find that either the customer or another shop attempts to modify (your generation calls "overclocking") or repair the units. We find odd things in these units that shouldn't be there unless the covers has been opened. We had to not the warranties or refuse repair due to company policy or violates FCC rules on communications gear.
Your a very brave man. You could offer me all the money in the world and I still wouldn't touch that unit. That's coming from someone who's been working with chickens since I was 8.
I learn so much things from this video! Thank you!
This makes me glad the only food related stuff we deal with is processing plants.
Thanks for the video Chris, definitely see some crazy things in this job!
Anytime the restaurant wants to clean ANYTHING in accordance with the health department - oh wait! (hand slapping knee) California really doesn't HAVE a health department! My bad. Great video as always Chris.
The acids from all that pickled food just eat the evaporator up
In the 70s, Hussmans made deli showcases with aluminum coils,with the u bends resting on the bottom of the cases. By the late 80s,those ubends started to leak. Hussmans has a better idea?
I remember doing this when all we had were dials and before the recovery rules my Father wasn't too happy when those rules came out and shortly after he was in an accident and lost his memory he couldn't remember how to fix appliances anymore and I never got to see freon recovery before until right now pretty cool.
I recently aquired a new restaurant through the chef.
I had to follow up after a tech that did things like the txv bulb. He had installed a compressor backwards. When i turned it on it was amazing to see the condenser start to freeze.
It shouldnt have bugged me but it really ticked me off with all the stupid crap i had to fix. After a couple months getting everything dialed in my chef friend retired.
Love watching your videos, keep up the great work 👍🏼 good to see people with integrity.
I love cork tape :-)
Omggggg this is the video of the spatula on the roof 🙀
I love your videos because I want to get into the AC business And you're in videos inspired me to do it even more
After seeing that dirt, do you still want to go into this business?!
@ Yes because there's always going to be dirty jobs no matter where you go
Love it. "Ah, I'm impressed."
your videos always make me want to cook at home lol
Videos like this make me interested in doing this kind of thing. Most I've done was replace a thingy on a mini fridge and it worked again, was like a 0.75 part.
a rotation tester for pumps will tell you if the solenoid valve is running just like if a pump motor is running. i use that tool every single day and i bought one on amazon for 5 bucks but you can properly get them way cheeper
Danfoss has one, on one of their apps. It detects the magnetic field rotation
They used to be super cheap and there were different manufacturer's providing them. Now they're like 15 dollars a piece on amazon o ebay. Same seller.
You should do a video when the mangers says" i need it fixed ASAP. The box including the cold rail is packed with food. 3 cooks standing over you dropping shrimp it your tool pouch.
Good job Chris.
Restaurants defy the laws of physics sometimes. Save that magic spatula.
I worked as a kitchen mechanic for a major hotel chain mostly they never cleaned inside the fridge I told the kitchen manager to clean up before I did any work
That unit is probably in much better shape than the unit on the office building that I work in lol.
“Uhhhh.... I’m impressed” LOLOLOL
Luv you Americans with your disposable refrigerant cylinders!!!!
I came for the video, but I stayed for the spatula 😉
Good sensing bulb location 👏🏻
Pro tip. Put a sight glass on unit after drier. Then you don't need guages to see if its low on charge or not :)
Super heat sub cooling. No need sigh glass for little unit
@@imaxtranhvac-rdienlanhusa9822 if txv system then why not?
Chris, I have notice that every time you use your manifold the battery level is run down!, CHARGE THAT THING!!!!!!!! 😆 😅 😂 🤣
Just curious what your thoughts on leak stop are in general. The leak in the evaporator definitely warranted a change, not questioning your decision, more so just curious if you ever use it or if you don't what the reason is. I'm always trying to learn more. Thanks for your time.
5:54 Is that a mouse at the bottom?
It damn right looks like a mouse lol furry and with a tail 🙃
Yes, yes it is....
Chef Ramsey will not be impressed if he seen the mess inside that fridge lol 🤣
Saw on a house building show an ac system that you didn't need manifold because unit would measure and diagnose itself.
Masterful edit at 1:47
Big picture.. did you have time off camera to check start components. Contactor, or start relay? Had a change out of an accumulator and filter drier on a residential split system. Pulled to 495 sitting for R 22. Filled it and shipped it. Thanks for sharing. Stay safe and be well
I can see the switch for the upper section leading to a call back. it's mounted upside down. Pressing the bottom turns it on, and pressing the top off. granted it does have the red band, but 90% would leave it to muscle memory, top is on. Plus, anyone with OCD, that would drive them nuts.
you wonder how these restaurants pass food inspection.
Envelopes with $$
Awesome video thank you
Try the danfoss app, it has a magnetic measuring tool to see if the magnetic field on a coil is powered up or not, works flawlessly, just hold your phone next to the coil and you can see and feel if the coil works
Been using mine for couple of years,works great
Who is the lucky guy working for you? If I was him I will learn everything from you.
I would love to start a career in the HVACR (specifically refrigerant) industry. Has anyone recently started theirs?
Now is the time. There seems to be a shortage of good mechanics and techs. It also seems fewer young people are joining the trade. I know here in NY many contractors are short handed
@@ChrisM78 I was worried that living in MO with our cold winters would lead to a lack of AC/refrigeration work. I would prefer to be a technician rather than work for an "I'm going to sell you a whole new AC system" type company (sales position). I love the diagnostics part of it. I imagine I'll have to start residential though.
Can anyone provide some recommendations on getting started in an HVAC career? I will be getting the needed 608 uni cert. I also watch all of these videos and try to understand the train of thought followed to diagnosing these system problems. I find it fascinating.
Additionally, I'm trying to understand if it's going to be best starting out in residential, as I would prefer to go straight into light refrigeration (restaurant).
New to the channel an I have a question. HOW DO CUSTOMERS REACT WITH YOU FILMING ON THE JOB?
I will discuss this live on UA-cam this evening 3/14/22 @ 5:PM (pacific) come over and check it out ua-cam.com/video/-Q5Dya0wcwI/v-deo.html
When you have the drawers disassembled like that does the customer ever ask to get in there for a quick deep clean?
no they ask if they can smear more shit round in there, because it's still not dirty enough for them.
Nice Blues Clues reference at 9:00 haha
What does the gas balast do on the vacuum pump actually?
Sorry, i'm not into the field but like to watch these vids as a break from my usual work content. So i'm an absolute dummy here
Gas ballast open allows the venting of system straight to atmosphere, when closed its being pulled through the actual oil in the pump.
We open the ballast to help keep the pump oil as clean as possible. We close it to get a final vacuum.
It helps to keep the oil from being contaminated so quickly from the moisture in the system that you are removing.
@@jasonjohnsonHVAC Oh, i see. thank you!
I’ve worked in those restaurants for years and watched the decline of dedication of the employees as well as management. Corporate only cares about profit not it’s employees or it’s customers. It shows here by how well they maintain the Cleanliness and operation of there equip. Very sad.
Have you try the new updated job link app it's pretty cool.
“Is that mayonnaise” 😂😂
That cold rail must have stunk bad must pay ya good to keep fixing restaurants abused refrigerating units
About 5:21 my stomach starts saying "hurk...hurk..."
8:08 … and we quote to completely clean & desinfect the system!
Do you add slightly more than 32oz because your hoses were empty when the scale was zeroed out, but you end with some of the refeigerant in your hoses when you disconnect? Aka some of the refeigerant doesnt go into the system
I'd have to watch again to be sure, but I thought that he had purged the lines before he zeroed the scale.
Very nice video great leak decided tools what is the name very helpful I wish I could have one of that next in my country I will have to take out that evap patch the leak and repairs can get that
I used to work on the point of sale systems in restaurants. I keep trying to tell people to stop eating at them but nobody listens. Dumpster food is probably cleaner.
"It's dinner time" *barf* That just cured my desire to spend $$ on food out. I know I'm not the most on top of my kitchen but Christ on a bike that's nasty.
Found the bulb like that on one the other week… starved the compressor and shorted the compressor.
4:00 that was done by a h-quackr guy LOL
5:35 wow ummm I’m impressed 😂
That just HAS to be a Subway restaurant machine
Sometimes the simplest looking repairs end up causing the most headaches.
somewhere someone is looking for their spatula
When you told them about the spatula being stuck up there, did they say something like "oh, so THAT'S where it went" or "we were WONDERING what happened to it!"?
Closing the drawer with a spatula sticking up in the mayo tub fast.
You can‘t tell me that they‘ve got health inspections….
Health inspections can be passed for the right price.
@@misterhat5823 Sure looks like that