When I first started working at the chicken place that I hope to be leaving soon, they told me my responsibility would be the restrooms because they always smelled bad and [insert half a dozen other excuses here]. So my first day of training, I walk into the restrooms, pull the trash cans outside and hose them down, and wipe off 6 years of accumulated dust and fluff off the plugged grates of the exhaust fans (which are residential bathroom units).🤦 Problem solved, ten minute solution nobody had the sense to try.
New manager wasn’t overreacting, old managers were complacent to the problem. New managers who know how something *should* be are a godsend for places like this that have very low standards. I mean... cobwebs in the bathroom exhaust? Someone should’ve noticed the odor problem while cleaning and sanitizing a public bathroom. Not cleaning the hood vents of grease? Lazy and careless. New manager brought better basic standards on how much smoke *should* be in a commercial kitchen.
Agreed. A manager that has experience in multiple locations can spot things out of place that seem normal to one that has spent the majority of their career in one location. Basically a fresh pair of eyes. Yes, complacency is also to blame too. Those hood vents need proper maintenance, not just for airflow, but fire safety. This is an indication of a lack of kitchen knowledge, penny pinching or what have you. Or a combination of things. At any rate, a new pair of eyes helps to address those issues left ignored.
As a former professional mechanic and current electrician, my favorite calls are the "sometimes it does (x)" "Is it doing it now?" "No" "Can you reliably replicate the problem or is it completely random" "No it just does it sometimes, how much to fix it?"
I had one where kitchen staff are saying the exhaust hood wasn't work. Got to site and checked over the exhaust, it was work. Checked the make up air which was off. Spoke to the kitchen staff they turned it off because they are getting cold, turned it back on. About 4 hours later got a call back after there shift change, the kitchen staff turned it off again.
Very good video! One thing to keep in mind, Greenheck/Accurex hoods only have one layer of perforated metal by design. CaptiveAire has 2. Also, they should not be using spark arrestor filters on that cookline. They are supposed to be used for solid fuel cooking only because most of them are so hard to clean. They should get all new grease filters. Good call on make up air filters! Most people do not understand that lack of make up air makes the space negative which reduces the performance of exhaust fans.
The make-up airs in my area are just the opposite. They have burners but no cooling. This creates just the opposite problem for us. The cooling comes from the RTUs that serve those areas, but the make-up airs move far more CFM's than the RTUs (at least directly into the kitchen). So we had to lock out the remote panel in the kitchen, because the staff would always turn off the make-up air in the summer because it was making the kitchen hot. It did actually help cool the kitchen because the negative pressure from the exhaust would pull cooling from other areas. I felt bad I had to make them sweat, but that much negative pressure creates its own set of problems.
Had to big picture diagnose this week. Call was for the condenser shutting off after 5 seconds. Of course it didn't do that while I was there. So i decided to look over the whole system. It was a split on a commercial building. It was 5 tons. The blower was set on med-hi for cooling and high speed for heat. Problem #1. Looked at the evaporator and secondary heat exchanger to verify if they were clogged up. They weren't. Looked at the ductwork and traced it out. There is only 7 registers and the ducts were only 8" each. 1 register was also closed. The trunk line that feeds all the take offs was only big enough for 1600 cfm and they only had 1400 cfm worth of take off ducts. Also found the system to have 22° of subcooling and it calls for 11°. So we had an oversized system on small ductwork and an overcharged air conditioner. When you run the heat if you aren't in high speed it opens the high limit due to the ridiculous oversizing of the heat. So i made a jumper so that heat and cool can run in high speed. I took a static pressure reading. TESP was 0.9". Hahahahaha. This system is doomed. Unfortunately the company I work for installed it ( actually another company installed it, we bought them....so its our headache now) so I had to tread very lightly on what i said. Man oh man.
I work with guys that would just go to the roof see all exhaust fans are ON and leave. They will not look at the whole picture like you. That says a lot about you. Keep up the good work.
Those filters remind me of when I worked at Mc D's in 1969. We had to clean the filters every night for closing. We used this super detergent in scalding hot water, soak for 20 minutes and rinse with fresh hot spray water. And the yuk. Amazing how filthy yours were. I can understand.
when i worked at my San Rafael ca Md'D we washed our hood screens every night the vent hood was degreased to roof every three months but our sister store had 3 fires in there hood in 2 months they have to degrease every month
Funny you mention Greenheck. .. my place of employment in Iowa here has been cutting A LOT of steel coils for them for almost a yr now. I think we are up to 30 different sizes now!
They are supposed to nightly clean the grill filters but we all know nobody ever does. LOL. I worked at Tahoe Joes and we would soak the filters in degreaser solution overnight and the openers would reinstall them before turning the exhaust back on. Sad to see not every restaurant does this.
Thanks for these videos. Just finished up school and was told to get into commercial and refrigeration over residential. Its a lot to take in at first but, thats the fun part. These videos help a lot. Please keep up the work 😊
No matter how many preventive and protecting features the engineers build into something, there will always be one customer that can figure out a way to break it.
You can tell those exhaust fans are not happy. Listening at home and it sounds like there's a train going by when you stuck your head in the hood. I'd be surprised if they were EVER cleaned, at least not for a long time, anyway. I remember cleaning those and the baffles were always nice and shiny afterwards. Those are just caked in gunk and sludge.
Chris here's one for you, I live in Australia and had 2 vehicles to service, now i converted in into miles and quarts. One vehicle was last serviced in 2018 1,500 miles overdue but oil was is very very poor condition and required 2 lots of oil changes in a week to fix it. Another car was last serviced in 2017 6,835 miles over due. and was missing 2 quarts of oil that's how bad things can get. MY point is if you do not maintain your equipment fully it can bite you in the butt and shorten the life span of a vehicle or equipment!!
Usually we'd just "winterized" the MUA by turning off the water circuit. But that doesn't work in the real world, if that site doesn't employ any kind of PM. So it ends up being another call in the future to turn it back on. MUAs are probably the most neglected systems and probably are probably leading cause of (IDK, just speculating here) sick building syndrome. I mean look at the past headlines of how much damage an untreated cooling towers can do on the unsuspecting public. Granted they tend to emit vapor which the latter doesn't do. But it doesn't mean bacteria can't breed, become harmful and be carried into the building. Thoughts?
Exhaust system are designed based on ALL filters are maintained and it operating times don’t allow removing for cleaning then they need sparse ones to change over. What you showed and lack of maintenance was the reason for smoke and why they are getting cold. .
With ventilation and air change being a huge issue with covid, you'd think that ventilation systems would be a high priority, really shocked that the restroom vent was off/bad!
Found your channel by accident, have started listening to it regularly. Great content and enjoy your troubleshooting process. I’ll see if I can snag a shirt sometime too!
Having different filters types in the hood can cause issues too, as the filters help to create even suction across the face of the plenum. Different filters have different flow Rates’. also unless the hood is solid fuel they don’t need the spark arrestor type. They are harder to clean and they load up in areas you cannot get to without a soak tank Or pressure washer.They also get bent out of shape and close off the airflow,You cannot tell without a close look.Whistling is a good sign that there is a restriction.
The way you were talking when your were washing the MUA filters it seems like you watched the Jim Bergmann video on combustion analysis he used the word systems a bunch in there describing the smaller systems within the bigger parts
Winter air in that area is generally around 65F or 18C. Probably about the air temperature they would actually like as makeup in a commercial kitchen in front of the grills. The problem is in the morning before the grills have been on a while. Also, it can get down to 40F or so late at night and early in the morning. That is about the only time some heat would be useful. Also, electricity in So. Cal. is amazingly expensive. Gas heat would be the normal way to do it.
Hey Chris, FYI on the MAU plenum. That looks like a Greenheck/Accurex system. They only install a single perforated panel instead of two, but the plenum is taller than other brands to allow the air more space between the collars and discharge to pressurize the way you explained. We've done some lab testing and it works about the same as a double perf setup. From a design point we would make the supply collars wider to account for the gaps between the collars And allow better distribution across the plenum. Good catch though!
Great video, I would not have been so thorough, most of my customers only want to pay the bear minimum to get the system running, some pay to have things done right.
I just went to a call that, the other company put a exhaust fan motor in, but it wasn’t pulling enough air. The customer called them for a week and they never called back. So they called us I got there and the motor was running backwards. They forgot to check rotation.
I really like ur videos, I work on big commercial units for trane in tn. You call it big picture diagnostic. We call it looking for pull through work...lol. keep up the good work brother
The hood filters are part of the health inspection/certification. (at least in the UK) dirty ones are a fail. We used to clean them weekly by putting them through the dishwasher....came up a treat!
@@joeyf504327 The dishwasher cleans grease off of dishes, and that goes down the drain. Commercial drains that can generate grease are required to have grease traps, at least around here. Those are supposed to be serviced regularly too. :-)
@@joeyf504327I take it you've never worked in a kitchen then? Commercial dishwashers use extremely strong detergent and hot water. The grease is washed away like any other kitchen pot and pan. We also had grease traps that were emptied once a month by a contractor.
next time someone says "I'm gonna open the windows and get some fresh air" tell them they're full of shit, outside air is the dirtiest air there is! LOL
I feel your pain on these types of calls.Restaurants can be your best and worst customers, It all depends on what type of managers are running them. Some times it was like pulling teeth to get any information from some managers or they would say "I don't know what is going on I was not the manager on duty at the time" So I would build a rapport with them and they would get to know me and how I worked and they knew I work in their best interests. We had this largue chain of sports bars. I won't name but they had a contract with a service company that was suppose to do the cleaning of the grease hoods, make-up air and exaust fans and filters for the A/C units, a few of the Managers hated them because they would be calling me about one to two days later every time this company would come out. I documented the problems with pictures to back them up and I always had date codes printed on my pictures. We had just serviced and cleaned all the indoor and out door coils, changed belts and filters new contactors Etc, everything was working fine and 3 weeks later I got a call "Help all my equipment is down or not working right" These chain sports bars make between $40-50,000.00 a day in the Arizon summer. I went out and found half of their units where indeed down, the roof hatch access was left open for 3 days, nothing was done right, old filters left all over the roof, access panel doors on A/C units flopping in the breeze, it was a mess and some units where left off at the disconects, everything was just as greasy as it was when we where there last and had wrighten them up for service needed. I went down and talked to my friend who was one of the managers he said "you have a few minutes ? get a cold drink and come to my office" I said sure I am on your dime. He told me that corporate had fired the old service company from my pics and recommendations and they had to hire someone temparily. His boss the area manager hired some untrained mantaince person to fill in. He asked if we could take on a service contract for the15 stores in our city to do everything but the hood and exaust grease removal. I told him sure but I would have to get all my figures together to give the corporate bosses a qute.He said it would not have to go to corporate they gave the go ahead for the area managers to out source to local cities. He told me this is a test you need to show what you guys can do today and I garrentee if it is anything like your work you have been doing for us in the last year the job is yours. It took me and 2 other guys 12 hours that day to get it all back up and running like a swiss watch. 13 A/C units, 6 exaust fans, two make-up air inuts, and 6 bathroom fans. Well I got back to him and his area manager who said are you sure you numbers ar right? I was sweating bullets thinking I was too high somehow, he signed the contract and we even told them we would give them a 15% discount in any of the A/C repairs.The area manager told me you don't have to sell me son you have the job we just saved $200,000.00 dollars a year. The contract price was $800,000.00 dollars per year and we would service the units everyother month. Sorry for the story being so long. :)
Cleaning screen, ice machines, condensers, I use Greased Lightning. Just alkaline enough to melt grease, and surfactants to help wash dirt away. Some of those kitchen exhaust fans are the worst. when you see grease dripping off the roof you know it is bad!!!!
@9:37 only in the US (and other developed countries) I heard professionals saying that. The wonders of living in a developed country hehe. In my place, they will just change the motor because the whole system will cost an arm and a leg XD.
I think a lot lately, that something is horribly wrong if it is cheaper to replace something like the whole exhaust fan, instead of only the broken motor. And these things already are serviceable. Are those motors they put in from factory such cheap crap while the replacement motors are decent quality and more expensive or is just the whole margin of profit on those things shifted somewhere beyond the moon? And it is the same for example car spare parts. There may be just a gear broken on a cars window lift, but you have to buy the whole unit. At some point it shifts to the part, where what is available and what can be replaced is driven by what can create the most revenue.
@@alexanderkupke920 remember the whole "china" ordeal with "orange man bad"? You american did not see it. We lived it, from food to even car spare parts, it was all junk. We had to buy " used american parts" back then because, even used, those parts were much better and lasted even longer enough to make sacrifice to get them. Think about that, those old a/c units that are "expensive too repair", compared to newer "efficient " units, are still running and working. Sure they may not be efficient but with care and maintenance they keep running, and running, and running (and cooling and heating).
As dirty as the exhaust fan was. It is obvious the velocity of the stack is incorrect. Which will cause a grease fire. Stack velocity should be set per ASHRAE.
Sometimes the hardest part is selling the solutions to the full scope of issues they are having. Once you can break down the issues its only to help some look it as money money money and its the hardest part when you spend hours and years learning and applying the skills of air management to every customer you meet. Not to mislead yet to educate and remind them healty air equals happy customers and employees which bring in more per cfm of air moved.
reasons that fan is shaking is because stuffing so hard suck up air so hard it cant or barely it cause it unbalanced itself n shake out balance n that what u see why it shake not bearing good thing u took step back n checked filter were clogged up
I had to work, once as, a "Dish Washer" @ a McDonalds, surprise, I got to clean, grill, Fryer, filters every 3rd day, The "Degreaser", i wa s given, to use was great except, it was expensive & I had to use full strength, Manager, went "CRAZY ", he had to order once a month, I always ran out. I said, by me a "STEAM JENNY" , cause that's what I used to clean Submarine, air handling, every 6-months, when they came in, for crew change. I was on a "Sub-Tender"
Lol using the overload for testing I seen one place the they bypassed that system because someone in there could do it cheaper and they had to turn on 3 light switches to make it turn on one time one one only turned on 2 and burned up the motor
CELdek evaporative cooler, look it up and learn. Instead of aspen or excelsior pads for the working media as found in home sized evaporative coolers, CELdek is used instead. Some of these are massive, garden hose fed, roll around, for multiple bay auto shops and can make the difference between keeping staff to work on tires in brutal summer heat for example or having them quit.
Some don´t like because of costs. In chains it may be also about budgets or how costs could be possibly written off. Economically it is sometimes more reasonable for them to only fix things when they go bad, even if that causes higher one time costs than regular PM. I have that with my customers as well for communication equipment. one time costs vs. repetitive costs may be something that drives you crazy. Durnig the last year I think also a lot of businesses found PM just to be one of the easiest part of expenses that could be cut to slow down or even preventing going belly up.
@@realestateservicessaleshea99 yeah, but actually it is more to them like, is this costs that are accepted to just be there (pay once when it breaks) or cost I am directly responsible for (pay recurring costs like PM). Mix that with different possible tax deductions and there is your mess.
@@matthewgregory8218 Those are purpose designed perforated supply plenums. They are designed for the hood system precisely to disperse at a low velocity in front of the hood.
Nice fire hazerd cardboard inritched with grease
When I first started working at the chicken place that I hope to be leaving soon, they told me my responsibility would be the restrooms because they always smelled bad and [insert half a dozen other excuses here]. So my first day of training, I walk into the restrooms, pull the trash cans outside and hose them down, and wipe off 6 years of accumulated dust and fluff off the plugged grates of the exhaust fans (which are residential bathroom units).🤦 Problem solved, ten minute solution nobody had the sense to try.
usually the wobble is quite hard to make out on camera ... THIS ONE HOWEVER .. jeez =D
YEah, it showed up pretty nicely.
I have a feeling that it was wobbling due to the air restrictions, not dirt.
That one looked like it was ready to to take off lol.
New manager wasn’t overreacting, old managers were complacent to the problem. New managers who know how something *should* be are a godsend for places like this that have very low standards. I mean... cobwebs in the bathroom exhaust? Someone should’ve noticed the odor problem while cleaning and sanitizing a public bathroom. Not cleaning the hood vents of grease? Lazy and careless. New manager brought better basic standards on how much smoke *should* be in a commercial kitchen.
Agreed. A manager that has experience in multiple locations can spot things out of place that seem normal to one that has spent the majority of their career in one location. Basically a fresh pair of eyes.
Yes, complacency is also to blame too. Those hood vents need proper maintenance, not just for airflow, but fire safety. This is an indication of a lack of kitchen knowledge, penny pinching or what have you. Or a combination of things.
At any rate, a new pair of eyes helps to address those issues left ignored.
As a former professional mechanic and current electrician, my favorite calls are the "sometimes it does (x)"
"Is it doing it now?"
"No"
"Can you reliably replicate the problem or is it completely random"
"No it just does it sometimes, how much to fix it?"
I had one where kitchen staff are saying the exhaust hood wasn't work. Got to site and checked over the exhaust, it was work. Checked the make up air which was off. Spoke to the kitchen staff they turned it off because they are getting cold, turned it back on. About 4 hours later got a call back after there shift change, the kitchen staff turned it off again.
The manager/owner of that place should be fired. The hood has to be cleaned WEEKLY
So, I'm curious, how do you fire an owner, exactly?
Or at least monthly
@@andrewalexander9492 heathlyless and make sure everything is working properly ?
@@andrewalexander9492 i am not an american, but you guys have the NIH, i suppose they somewhat regulate that stuff
Well, it is after all a fire hazard.
Very good video! One thing to keep in mind, Greenheck/Accurex hoods only have one layer of perforated metal by design. CaptiveAire has 2.
Also, they should not be using spark arrestor filters on that cookline. They are supposed to be used for solid fuel cooking only because most of them are so hard to clean. They should get all new grease filters.
Good call on make up air filters! Most people do not understand that lack of make up air makes the space negative which reduces the performance of exhaust fans.
The make-up airs in my area are just the opposite. They have burners but no cooling. This creates just the opposite problem for us. The cooling comes from the RTUs that serve those areas, but the make-up airs move far more CFM's than the RTUs (at least directly into the kitchen). So we had to lock out the remote panel in the kitchen, because the staff would always turn off the make-up air in the summer because it was making the kitchen hot. It did actually help cool the kitchen because the negative pressure from the exhaust would pull cooling from other areas. I felt bad I had to make them sweat, but that much negative pressure creates its own set of problems.
Had to big picture diagnose this week. Call was for the condenser shutting off after 5 seconds. Of course it didn't do that while I was there. So i decided to look over the whole system. It was a split on a commercial building. It was 5 tons. The blower was set on med-hi for cooling and high speed for heat. Problem #1. Looked at the evaporator and secondary heat exchanger to verify if they were clogged up. They weren't. Looked at the ductwork and traced it out. There is only 7 registers and the ducts were only 8" each. 1 register was also closed. The trunk line that feeds all the take offs was only big enough for 1600 cfm and they only had 1400 cfm worth of take off ducts. Also found the system to have 22° of subcooling and it calls for 11°. So we had an oversized system on small ductwork and an overcharged air conditioner. When you run the heat if you aren't in high speed it opens the high limit due to the ridiculous oversizing of the heat. So i made a jumper so that heat and cool can run in high speed. I took a static pressure reading. TESP was 0.9". Hahahahaha. This system is doomed. Unfortunately the company I work for installed it ( actually another company installed it, we bought them....so its our headache now) so I had to tread very lightly on what i said. Man oh man.
I work with guys that would just go to the roof see all exhaust fans are ON and leave. They will not look at the whole picture like you. That says a lot about you. Keep up the good work.
Those filters remind me of when I worked at Mc D's in 1969. We had to clean the filters every night for closing. We used this super detergent in scalding hot water, soak for 20 minutes and rinse with fresh hot spray water. And the yuk. Amazing how filthy yours were. I can understand.
when i worked at my San Rafael ca Md'D we washed our hood screens every night the vent hood was degreased to roof every three months but our sister store had 3 fires in there hood in 2 months they have to degrease every month
Funny you mention Greenheck. .. my place of employment in Iowa here has been cutting A LOT of steel coils for them for almost a yr now. I think we are up to 30 different sizes now!
They are supposed to nightly clean the grill filters but we all know nobody ever does. LOL. I worked at Tahoe Joes and we would soak the filters in degreaser solution overnight and the openers would reinstall them before turning the exhaust back on. Sad to see not every restaurant does this.
Thanks for these videos. Just finished up school and was told to get into commercial and refrigeration over residential. Its a lot to take in at first but, thats the fun part. These videos help a lot. Please keep up the work 😊
I did.
never regret it.
Beware of ingenious idiots. They know just enough to really mess thing up, but not enough to fix things. I know because I am one.
No matter how many preventive and protecting features the engineers build into something, there will always be one customer that can figure out a way to break it.
You can tell those exhaust fans are not happy. Listening at home and it sounds like there's a train going by when you stuck your head in the hood. I'd be surprised if they were EVER cleaned, at least not for a long time, anyway. I remember cleaning those and the baffles were always nice and shiny afterwards. Those are just caked in gunk and sludge.
Chris here's one for you,
I live in Australia and had 2 vehicles to service, now i converted in into miles and quarts.
One vehicle was last serviced in 2018 1,500 miles overdue but oil was is very very poor condition and required 2 lots of oil changes in a week to fix it.
Another car was last serviced in 2017 6,835 miles over due. and was missing 2 quarts of oil that's how bad things can get.
MY point is if you do not maintain your equipment fully it can bite you in the butt and shorten the life span of a vehicle or equipment!!
A little education goes a long way, 👍 good job
And in the case of the kitchen staff, too much was not enough.
Usually we'd just "winterized" the MUA by turning off the water circuit. But that doesn't work in the real world, if that site doesn't employ any kind of PM. So it ends up being another call in the future to turn it back on.
MUAs are probably the most neglected systems and probably are probably leading cause of (IDK, just speculating here) sick building syndrome. I mean look at the past headlines of how much damage an untreated cooling towers can do on the unsuspecting public. Granted they tend to emit vapor which the latter doesn't do. But it doesn't mean bacteria can't breed, become harmful and be carried into the building. Thoughts?
I will discuss this on my Livestream this evening 4/12/21 @ 5:PM (pacific) on RUclips come check it out ruclips.net/video/Qb1TL1f-06c/видео.html
Those grease baffle filters need to be replaced. Good job 👍
"That is not airconditioning"... I wonder, did they understand that? Nice video as always Chris.
I will discuss this on my Livestream this evening 4/12/21 @ 5:PM (pacific) on RUclips come check it out ruclips.net/video/Qb1TL1f-06c/видео.html
Exhaust system are designed based on ALL filters are maintained and it operating times don’t allow removing for cleaning then they need sparse ones to change over. What you showed and lack of maintenance was the reason for smoke and why they are getting cold.
.
With ventilation and air change being a huge issue with covid, you'd think that ventilation systems would be a high priority, really shocked that the restroom vent was off/bad!
Found your channel by accident, have started listening to it regularly. Great content and enjoy your troubleshooting process. I’ll see if I can snag a shirt sometime too!
Awesome thanks for watching bud
Having different filters types in the hood can cause issues too, as the filters help to create even suction across the face of the plenum. Different filters have different flow Rates’. also unless the hood is solid fuel they don’t need the spark arrestor type. They are harder to clean and they load up in areas you cannot get to without a soak tank Or pressure washer.They also get bent out of shape and close off the airflow,You cannot tell without a close look.Whistling is a good sign that there is a restriction.
The way you were talking when your were washing the MUA filters it seems like you watched the Jim Bergmann video on combustion analysis he used the word systems a bunch in there describing the smaller systems within the bigger parts
Thank you for you effort. These videos are an excellent resource for all of us in the trade.
Do you think you can maybe ask them to get an fresh air unit with electric heat as back up for the winter times?
Winter air in that area is generally around 65F or 18C. Probably about the air temperature they would actually like as makeup in a commercial kitchen in front of the grills. The problem is in the morning before the grills have been on a while. Also, it can get down to 40F or so late at night and early in the morning. That is about the only time some heat would be useful.
Also, electricity in So. Cal. is amazingly expensive. Gas heat would be the normal way to do it.
Hey Chris, FYI on the MAU plenum. That looks like a Greenheck/Accurex system. They only install a single perforated panel instead of two, but the plenum is taller than other brands to allow the air more space between the collars and discharge to pressurize the way you explained. We've done some lab testing and it works about the same as a double perf setup. From a design point we would make the supply collars wider to account for the gaps between the collars And allow better distribution across the plenum. Good catch though!
Great video, I would not have been so thorough, most of my customers only want to pay the bear minimum to get the system running, some pay to have things done right.
I just went to a call that, the other company put a exhaust fan motor in, but it wasn’t pulling enough air. The customer called them for a week and they never called back. So they called us I got there and the motor was running backwards. They forgot to check rotation.
Damn.... sometimes it's the simple things....
I really like ur videos, I work on big commercial units for trane in tn. You call it big picture diagnostic. We call it looking for pull through work...lol. keep up the good work brother
You're wrong A/C and Refrigeration Techs clean Filters, we do everything. We're plumbers, electricians, we do it all....
The hood filters are part of the health inspection/certification. (at least in the UK) dirty ones are a fail. We used to clean them weekly by putting them through the dishwasher....came up a treat!
Running grease down the drain? Smart..
@@joeyf504327 The dishwasher cleans grease off of dishes, and that goes down the drain. Commercial drains that can generate grease are required to have grease traps, at least around here. Those are supposed to be serviced regularly too. :-)
I will discuss this on my Livestream this evening 4/12/21 @ 5:PM (pacific) on RUclips come check it out ruclips.net/video/Qb1TL1f-06c/видео.html
@@joeyf504327I take it you've never worked in a kitchen then? Commercial dishwashers use extremely strong detergent and hot water. The grease is washed away like any other kitchen pot and pan. We also had grease traps that were emptied once a month by a contractor.
next time someone says "I'm gonna open the windows and get some fresh air" tell them they're full of shit, outside air is the dirtiest air there is! LOL
I feel your pain on these types of calls.Restaurants can be your best and worst customers, It all depends on what type of managers are running them. Some times it was like pulling teeth to get any information from some managers or they would say "I don't know what is going on I was not the manager on duty at the time" So I would build a rapport with them and they would get to know me and how I worked and they knew I work in their best interests. We had this largue chain of sports bars. I won't name but they had a contract with a service company that was suppose to do the cleaning of the grease hoods, make-up air and exaust fans and filters for the A/C units, a few of the Managers hated them because they would be calling me about one to two days later every time this company would come out. I documented the problems with pictures to back them up and I always had date codes printed on my pictures. We had just serviced and cleaned all the indoor and out door coils, changed belts and filters new contactors Etc, everything was working fine and 3 weeks later I got a call "Help all my equipment is down or not working right" These chain sports bars make between $40-50,000.00 a day in the Arizon summer. I went out and found half of their units where indeed down, the roof hatch access was left open for 3 days, nothing was done right, old filters left all over the roof, access panel doors on A/C units flopping in the breeze, it was a mess and some units where left off at the disconects, everything was just as greasy as it was when we where there last and had wrighten them up for service needed. I went down and talked to my friend who was one of the managers he said "you have a few minutes ? get a cold drink and come to my office" I said sure I am on your dime. He told me that corporate had fired the old service company from my pics and recommendations and they had to hire someone temparily. His boss the area manager hired some untrained mantaince person to fill in. He asked if we could take on a service contract for the15 stores in our city to do everything but the hood and exaust grease removal. I told him sure but I would have to get all my figures together to give the corporate bosses a qute.He said it would not have to go to corporate they gave the go ahead for the area managers to out source to local cities. He told me this is a test you need to show what you guys can do today and I garrentee if it is anything like your work you have been doing for us in the last year the job is yours. It took me and 2 other guys 12 hours that day to get it all back up and running like a swiss watch. 13 A/C units, 6 exaust fans, two make-up air inuts, and 6 bathroom fans. Well I got back to him and his area manager who said are you sure you numbers ar right? I was sweating bullets thinking I was too high somehow, he signed the contract and we even told them we would give them a 15% discount in any of the A/C repairs.The area manager told me you don't have to sell me son you have the job we just saved $200,000.00 dollars a year. The contract price was $800,000.00 dollars per year and we would service the units everyother month. Sorry for the story being so long. :)
Cleaning screen, ice machines, condensers, I use Greased Lightning. Just alkaline enough to melt grease, and surfactants to help wash dirt away. Some of those kitchen exhaust fans are the worst. when you see grease dripping off the roof you know it is bad!!!!
@9:37 only in the US (and other developed countries) I heard professionals saying that. The wonders of living in a developed country hehe. In my place, they will just change the motor because the whole system will cost an arm and a leg XD.
I think a lot lately, that something is horribly wrong if it is cheaper to replace something like the whole exhaust fan, instead of only the broken motor. And these things already are serviceable. Are those motors they put in from factory such cheap crap while the replacement motors are decent quality and more expensive or is just the whole margin of profit on those things shifted somewhere beyond the moon?
And it is the same for example car spare parts. There may be just a gear broken on a cars window lift, but you have to buy the whole unit. At some point it shifts to the part, where what is available and what can be replaced is driven by what can create the most revenue.
@@alexanderkupke920 remember the whole "china" ordeal with "orange man bad"? You american did not see it. We lived it, from food to even car spare parts, it was all junk. We had to buy " used american parts" back then because, even used, those parts were much better and lasted even longer enough to make sacrifice to get them. Think about that, those old a/c units that are "expensive too repair", compared to newer "efficient " units, are still running and working. Sure they may not be efficient but with care and maintenance they keep running, and running, and running (and cooling and heating).
I'm wondering if any consideration was given to the outside ambient temperature during winter when the makeup air unit was originally specified?
As dirty as the exhaust fan was. It is obvious the velocity of the stack is incorrect. Which will cause a grease fire. Stack velocity should be set per ASHRAE.
I wonder if these are issues that a health inspector would get upset about.
At 1:30 Marky Mark good vibrations started playing😂
Sometimes the hardest part is selling the solutions to the full scope of issues they are having. Once you can break down the issues its only to help some look it as money money money and its the hardest part when you spend hours and years learning and applying the skills of air management to every customer you meet. Not to mislead yet to educate and remind them healty air equals happy customers and employees which bring in more per cfm of air moved.
You know it’s good when there’s 2 wtf moments in one video.
"grease" is what made me quit it and do commercial refrigeration.
happily ever after.
Also when you find cleaning rags inside of exhaust fan wheel
Looking outside the box is your superpower!
I check the managers and staff car park and quickly can tell who maintains their stuff better
How difficult would it be to change the makeup air unit over to a heat pump? just a thought
I'm all maintenance mcds ..hvac and everything...love ur videos thx
reasons that fan is shaking is because stuffing so hard suck up air so hard it cant or barely it cause it unbalanced itself n shake out balance n that what u see why it shake not bearing
good thing u took step back n checked filter were clogged up
I had to work, once as, a "Dish Washer" @ a McDonalds, surprise, I got to clean, grill, Fryer, filters every 3rd day, The "Degreaser", i wa s given, to use was great except, it was expensive & I had to use full strength, Manager, went "CRAZY ", he had to order once a month, I always ran out. I said, by me a "STEAM JENNY" , cause that's what I used to clean Submarine, air handling, every 6-months, when they came in, for crew change. I was on a "Sub-Tender"
Excellent work and thanks for sharing this with us take care
QWERTY The first time you have a chance at the game you will have a good time playing the first game
Oh my God the exhaust fan belts are going to attack us oh no!
I seen em! There was one on the roof preparing an ambush.
@@tboogz284 yea
Lol using the overload for testing I seen one place the they bypassed that system because someone in there could do it cheaper and they had to turn on 3 light switches to make it turn on one time one one only turned on 2 and burned up the motor
Good videos, Thanks Chris
Your videos are awesome
Awesome video Chris !
Good troubleshooting
At 1.22 it looks like the 4 bolt flange has moved or loose on the fan.
Fire Marshall should pay this restaurant a visit
I found this video baffling....
I'll let myself out...
get a gopro headcam so you can work with both hands :D
Can you use the viper condenser/evaporator foamy cleaner on the hood and air make up filters?
If its just dust use water . There are cheaper chemicals out there and aluminum filters will be eaten by caustic chems too.
Nice video
YESSS ANOTHER ONE
Love these
Can you say firehazard? Wow.. is it that hard to send the filters thru the dishwasher machine.
What is the story on that Simpson 260 meter that used to be on the (viewers) left, and moved recently
Did you figure out why the exhaust fan had that wobble?
See people put cardboard in there all the time. They get "cold"
Nearly every Denny’s restaurant never uses their makeup air because the dang doors are almost impossible to open. Anyone else ever notice this?
First time on your channel in a while bud. Since when did you start rocking a beard?????
Any experience or thoughts on these new ECM motor exhaust fans ?
won't last long, ECM need to be taken care of and maintained and these businesses NEVER do maintenance
Back from another mustie video,mornin chris!
Me too!
@@Robert-mt9jw hope he gets it running the next time round
And me!
@@ollylewin welcome aboard
Cell deck pad? Tell me more, what is it?
CELdek evaporative cooler, look it up and learn. Instead of aspen or excelsior pads for the working media as found in home sized evaporative coolers, CELdek is used instead. Some of these are massive, garden hose fed, roll around, for multiple bay auto shops and can make the difference between keeping staff to work on tires in brutal summer heat for example or having them quit.
an aprilaire water panel on steroids it looks like.
0:15 that’s not a fire hazard or anything
Seems like restaurants don't like PM's?🤔
Stay safe.
Retired keyboard super tech.
Wear your safety glasses.
Some don´t like because of costs. In chains it may be also about budgets or how costs could be possibly written off. Economically it is sometimes more reasonable for them to only fix things when they go bad, even if that causes higher one time costs than regular PM. I have that with my customers as well for communication equipment. one time costs vs. repetitive costs may be something that drives you crazy.
Durnig the last year I think also a lot of businesses found PM just to be one of the easiest part of expenses that could be cut to slow down or even preventing going belly up.
@@alexanderkupke920 pay me now or pay me later!
🤣🤔😂🤣
Stay safe.
Retired keyboard super tech.🥃🍺🏌🥃🍺🍺🍇
Wear your safety glasses.
@@realestateservicessaleshea99 yeah, but actually it is more to them like, is this costs that are accepted to just be there (pay once when it breaks) or cost I am directly responsible for (pay recurring costs like PM). Mix that with different possible tax deductions and there is your mess.
those hood filters are gross . shd be taken down and ran through the dish machine nigfhtly, last ofc.
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This call is in Redlands huh?
Close
Kitchen tech
Why must every unit in Cali be gas dear god man
People don't understand makeup air units at all.
cloggo buggo big picture diagnosis
Would I want to work on this crap where there’s a lot of problems that keep showing up
Wouldn’t the make up air use normal commercial air vents
It shouldn’t be shooting down I don’t think it should be shooting evenly
@@matthewgregory8218 Those are purpose designed perforated supply plenums. They are designed for the hood system precisely to disperse at a low velocity in front of the hood.
Oh ok I see
The screens help prevent fast air traveling around the hood which can create a low pressure or vacuum pulling the smoke out of the hood, like Venturi.
Gordon Ramsay would be disgusted
"YOU DONKEY!!" 😆🤣
At least the A/C was fresh and not frozen :-)
Hmmm
are these make-up-air´s or makabears?^^
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1st
#363 Thumbs uP
Not a fan of the rants directed towards the viewers.
You're at the wrong place then.
@Logan L, you're a special kind of stupid. The rants are not directed towards the viewers.
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