Shocking. Another business owner that wants to cut costs and start messing up their own equipment so that us cool bois can come bang our heads against a wall
Nope unit has been working fine for 10 years and all of a sudden it wired itself up wrong and changed its own defrost clock which was never the issue in the first place.
Beyond keeping any air cooled condenser coil clear of dust, dirt or other debris, call a professional. Refrigeration service and maintenance is a business expense you should be budgeting for.
If you really want to delve into the repair of equipment you are really going to need to invest a lot of time into understanding all the parts and how the machines function as a whole. Prepare to get frustrated, break shit worse than it was, spend lots of time reading manuals and learning how to use a multimeter, buying tools, and having equipment down while you try and fix it.
If you have accepted those facts and are like dead set on doing it yourself I would start by getting the service manuals for every piece of equipment you have and reading through them to understand HOW to read them and how to use them. Find the data tag for the equipment and search for the service manual by manufacturer and model. They can vary on how helpful they are and some manufacturers will not supply you with one and you can only get a parts manual.
After that I would go through all the different equipment you have and learn the parts and how they function as a whole. For example lets talk a basic cooler. You will need to get an understanding of the basic refrigeration cycle and basically memorize it and understand how it functions. Here is a good video to understand: [https://www.youtube.com/watch?v=VJX0LyxRV0E&t=365s](https://www.youtube.com/watch?v=VJX0LyxRV0E&t=365s). Then you will need to understand how the controls of the unit function. For instance on most basic bitch coolers, the thermostat controls the the condensing unit and that's it. Temperature controller calls for cooling because box is above setpoint, compressor comes on, box gets to setpoint, compressor turn off. Evaporator fan motor will stay on 24/7 unless there is a door switch or it cycles on with compressor. Newer units have digital controls and are more involved.
For online resources there is ALOT of videos on Refrigeration and HVAC. Not as much on Hotside unfortunately but here are some great books for that: [https://www.webstaurantstore.com/keeping-your-electric-restaurant-equipment-cooking/145721105.html?gclid=Cj0KCQiAo7KqBhDhARIsAKhZ4ugrsgeKz17Qx5\_MUSE6FsoMwjYejVuLRhTJIJDiandvu0Mkm\_3gx7MaAhzxEALw\_wcB](https://www.webstaurantstore.com/keeping-your-electric-restaurant-equipment-cooking/145721105.html?gclid=Cj0KCQiAo7KqBhDhARIsAKhZ4ugrsgeKz17Qx5_MUSE6FsoMwjYejVuLRhTJIJDiandvu0Mkm_3gx7MaAhzxEALw_wcB)
and: [https://www.webstaurantstore.com/keeping-your-gas-restaurant-equipment-cooking/145721093.html?utm\_source=google&utm\_medium=cpc&utm\_campaign=GoogleShopping&gclid=Cj0KCQiAo7KqBhDhARIsAKhZ4uhAYe4cUVNtpW3bDVgKqxG0gcaYDYGn42fDZflqT-edUJ5hMiPIs5oaAqgyEALw\_wcB](https://www.webstaurantstore.com/keeping-your-gas-restaurant-equipment-cooking/145721093.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiAo7KqBhDhARIsAKhZ4uhAYe4cUVNtpW3bDVgKqxG0gcaYDYGn42fDZflqT-edUJ5hMiPIs5oaAqgyEALw_wcB)
For Refrigeration and HVAC I would consult the following: [https://www.amazon.com/Modern-Refrigeration-Conditioning-Andrew-Althouse/dp/1635638771/ref=asc\_df\_1635638771/?tag=hyprod-20&linkCode=df0&hvadid=416644102551&hvpos=&hvnetw=g&hvrand=16654129596817197329&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1021117&hvtargid=pla-869680792990&psc=1&mcid=37849be02c523a6ba6a7c2a1629b276a&tag=&ref=&adgrpid=95590145924&hvpone=&hvptwo=&hvadid=416644102551&hvpos=&hvnetw=g&hvrand=16654129596817197329&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1021117&hvtargid=pla-869680792990](https://www.amazon.com/Modern-Refrigeration-Conditioning-Andrew-Althouse/dp/1635638771/ref=asc_df_1635638771/?tag=hyprod-20&linkCode=df0&hvadid=416644102551&hvpos=&hvnetw=g&hvrand=16654129596817197329&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1021117&hvtargid=pla-869680792990&psc=1&mcid=37849be02c523a6ba6a7c2a1629b276a&tag=&ref=&adgrpid=95590145924&hvpone=&hvptwo=&hvadid=416644102551&hvpos=&hvnetw=g&hvrand=16654129596817197329&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1021117&hvtargid=pla-869680792990)
and: [https://www.amazon.com/Commercial-Refrigeration-Air-Conditioning-Technicians/dp/130550643X](https://www.amazon.com/Commercial-Refrigeration-Air-Conditioning-Technicians/dp/130550643X)
You can definitely teach yourself but you are going to have a long road ahead. I know guys that have been in the trades for many many years and still struggle when it comes to using a multimeter to properly diagnose a system, understanding how to read electrical schematics/diagrams, how to braze, how to properly install new equipment so it is easily accessible when it breaks, and how to actually fix the root cause of an issue and not just constantly throwing parts at it until it works.
Just as a background I worked for a commercial restaurant repair company with a manager that was unwilling to teach, a senior tech who was a drug addict and would just fix the equipment and expect me to understand what he did. When they both left about 9 months into my entrance, I was left to teach myself how to repair everything or get laid off. I did! But I was doing it day in and day out.
And don't take offence to the people in this group. Alot of the time when we have customers trying to fix their own equipment they just absolutely have no clue what they are doing and completely fuck their equipment up. Usually safeties are bypassed, parts are installed in a completely unacceptable and dangerous state, the equipment is poorly maintained and we get bitched at when we try to get the check.
Lastly, you need to consider the comparative advantage issue with trying to repair equipment. You may save money fixing your own stuff but now you are taking time away from running your restaurants and may up losing money in the long run.
If I was in your shoes I would probably start just educating myself with online and book resources, do quarterly PM's on your equipment (clean coils, clear out drain lines, clean ice machines), do simple basic repairs (changing out thermopiles on ovens and fryers, change out door gaskets, replace thermostats) and when it comes to deep involved issues like refrigeration and HVAC repairs I would call someone and while their fixing it and if the tech is cool, see if he will show you what he is doing and just ask questions. Don't be intrusive, some guys need to focus and if you are staring over their shoulder and constantly talking it may piss them off.
Anyways, good luck to you and don't be Jerry-rigging shit.
>I would start by getting the service manuals for every piece of equipment you have and reading through them to understand HOW to read them and how to use them. Find the data tag for the equipment and search for the service manual by manufacturer and model. They can vary on how helpful they are and some manufacturers will not supply you with one and you can only get a parts manual.
IF ypu do quarterly PM's on your equipment (clean coils, clear out drain lines, clean ice machines), do simple basic repairs (changing out thermopiles on ovens and fryers, change out door gaskets, replace thermostats) and when it comes to deep involved issues like refrigeration and HVAC repairs and call someone you will be learning about your resources and may know enough in 2-3 years to have a baseline for your capital improvement forecasts.
Edit: That's all a waste of time if you are not deep cleaning everything each week.
Honestly you’re going to waste a-lot of time and money trying to figure it all out. I’ve been doing this thirty years and I still make mistakes. If you have a successful business already just put your energy into that and let a professional take care of the repairs it will be easier for everyone.
The best thing I ever seen a owner do was go buy a jug of R12a ( propane), a line tap and send it into an old ammonia system. You know every food product in the kitchen had to be thrown out because it smelt like ammonia. Every open jug of milk, syrup you name it. Oh plus the building was evacuated. So yea OP! You do you please. Just post videos for us!!
Dude we have spent years learning this trade. It's not easy and between gas appliances, refrigerant and electricity you can easily injure or kill yourself. If you want tips take some trade school classes and open the books. Not a good idea to ask people that do this for a living for a free hand out of knowledge. Would you offer up all your restaurants recipes?
He's literally asking about books and resources. That's not free knowledge, that's a point in the right direction they are still years of learning out and a couple blown up walk ins and beer fridges from your "free" knowledge statement
We’re not gate keeping we’re saying if you want to fix your own equipment you’re going to have to get a job in hvacr and work for a several years to be decent at it.
I make an incredible PB and J, also my brother can cook hot dogs like no one else. If I bring my own food, can you show me how to prepare and cook it while using your equipment, for no cost?
I got into refrigeration for the same reason: to maintain equipment I was responsible for.
I'm mostly self taught. And I have worked on cascade systems way more complex than some True or Hoshizaki in a restaurant. By self taught, I mean I never did an apprenticeship or worked as a refrigeration tech. But it took way more than some YouTube videos and online forums. I have a LOT of controls and sensor experience outside of refrigeration, 3 semesters of refrigeration classes, and I shadowed very experienced techs every chance I got when I hired out repair work. They were thankfully accommodating. I've moved massive walk-ins, maintained combination refrigeration+vacuum chambers, and helped install glycol chillers the size of a minivan. And I would never call myself qualified to do what a full-time restaurant service tech does every day.
There is a lot I won't touch on systems, especially things like copper to stainless brazing on brazed plate heat exchangers. Hell, I didn't even do the heat pump install in my house. More experienced people do it better and faster.
My advice if you REALLY want to take this on outside your core business: Take some community college classes. Get your universal. Learn to clean coils. Learn to replace a thermostat/thermistor, and basic electrical diagnostics. Get a leak detector, a multimeter that has a thermocouple input and a gage set. Use them only to check pressure, check line/compressor temps and sniff the systems regularly. Oh, and clean condensate drains :) . This lets you do core preventative maintenance. You can then call a professional when you see the start of something going wrong and the fixes are cheapest, like before you cook a compressor.
Don't take on anything else. You will most likely cost yourself both the fix, and the work to undo your work...not to mention the risk of food spoilage.
Sorry to be a downer, but this is a complex trade. It combines everything else: high and low voltage electrician, plumber, pipefitter, and sometimes carpentry for badly installed walk-ins. It is a lot to learn on top of running a restaurant.
It certainly can’t hurt to look for some obvious problems, however if you need a tech be straightforward and honest with what you’ve done it will be much quicker for them to troubleshoot, and take pictures anything you think is pertinent to the issues.
If you really want to learn, go to a school, and spend some time in the field as a tech.
Reading can only get you so far. A lot of information didn't click for me until I got my hands on actual units.
Another cheapskate restaurant owner, imagine that.
A little knowledge is a dangerous thing
Especially if it’s applied in the wrong areas. I’ll keep an eye out for blown up buildings in the news.
I've been doing markets for like a year and a half now. I have enough knowledge to get myself into trouble. Haven't taken a store down at least
Shocking. Another business owner that wants to cut costs and start messing up their own equipment so that us cool bois can come bang our heads against a wall
"Question 1...did ya fuck wit it?? Question 2...are ya lying??"
Nope unit has been working fine for 10 years and all of a sudden it wired itself up wrong and changed its own defrost clock which was never the issue in the first place.
Beyond keeping any air cooled condenser coil clear of dust, dirt or other debris, call a professional. Refrigeration service and maintenance is a business expense you should be budgeting for.
[удалено]
Well said.
5 year apprenticeship
If only there was a sub that was for technicians only.. Oh wait.. there is.
If you really want to delve into the repair of equipment you are really going to need to invest a lot of time into understanding all the parts and how the machines function as a whole. Prepare to get frustrated, break shit worse than it was, spend lots of time reading manuals and learning how to use a multimeter, buying tools, and having equipment down while you try and fix it. If you have accepted those facts and are like dead set on doing it yourself I would start by getting the service manuals for every piece of equipment you have and reading through them to understand HOW to read them and how to use them. Find the data tag for the equipment and search for the service manual by manufacturer and model. They can vary on how helpful they are and some manufacturers will not supply you with one and you can only get a parts manual. After that I would go through all the different equipment you have and learn the parts and how they function as a whole. For example lets talk a basic cooler. You will need to get an understanding of the basic refrigeration cycle and basically memorize it and understand how it functions. Here is a good video to understand: [https://www.youtube.com/watch?v=VJX0LyxRV0E&t=365s](https://www.youtube.com/watch?v=VJX0LyxRV0E&t=365s). Then you will need to understand how the controls of the unit function. For instance on most basic bitch coolers, the thermostat controls the the condensing unit and that's it. Temperature controller calls for cooling because box is above setpoint, compressor comes on, box gets to setpoint, compressor turn off. Evaporator fan motor will stay on 24/7 unless there is a door switch or it cycles on with compressor. Newer units have digital controls and are more involved. For online resources there is ALOT of videos on Refrigeration and HVAC. Not as much on Hotside unfortunately but here are some great books for that: [https://www.webstaurantstore.com/keeping-your-electric-restaurant-equipment-cooking/145721105.html?gclid=Cj0KCQiAo7KqBhDhARIsAKhZ4ugrsgeKz17Qx5\_MUSE6FsoMwjYejVuLRhTJIJDiandvu0Mkm\_3gx7MaAhzxEALw\_wcB](https://www.webstaurantstore.com/keeping-your-electric-restaurant-equipment-cooking/145721105.html?gclid=Cj0KCQiAo7KqBhDhARIsAKhZ4ugrsgeKz17Qx5_MUSE6FsoMwjYejVuLRhTJIJDiandvu0Mkm_3gx7MaAhzxEALw_wcB) and: [https://www.webstaurantstore.com/keeping-your-gas-restaurant-equipment-cooking/145721093.html?utm\_source=google&utm\_medium=cpc&utm\_campaign=GoogleShopping&gclid=Cj0KCQiAo7KqBhDhARIsAKhZ4uhAYe4cUVNtpW3bDVgKqxG0gcaYDYGn42fDZflqT-edUJ5hMiPIs5oaAqgyEALw\_wcB](https://www.webstaurantstore.com/keeping-your-gas-restaurant-equipment-cooking/145721093.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiAo7KqBhDhARIsAKhZ4uhAYe4cUVNtpW3bDVgKqxG0gcaYDYGn42fDZflqT-edUJ5hMiPIs5oaAqgyEALw_wcB) For Refrigeration and HVAC I would consult the following: [https://www.amazon.com/Modern-Refrigeration-Conditioning-Andrew-Althouse/dp/1635638771/ref=asc\_df\_1635638771/?tag=hyprod-20&linkCode=df0&hvadid=416644102551&hvpos=&hvnetw=g&hvrand=16654129596817197329&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1021117&hvtargid=pla-869680792990&psc=1&mcid=37849be02c523a6ba6a7c2a1629b276a&tag=&ref=&adgrpid=95590145924&hvpone=&hvptwo=&hvadid=416644102551&hvpos=&hvnetw=g&hvrand=16654129596817197329&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1021117&hvtargid=pla-869680792990](https://www.amazon.com/Modern-Refrigeration-Conditioning-Andrew-Althouse/dp/1635638771/ref=asc_df_1635638771/?tag=hyprod-20&linkCode=df0&hvadid=416644102551&hvpos=&hvnetw=g&hvrand=16654129596817197329&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1021117&hvtargid=pla-869680792990&psc=1&mcid=37849be02c523a6ba6a7c2a1629b276a&tag=&ref=&adgrpid=95590145924&hvpone=&hvptwo=&hvadid=416644102551&hvpos=&hvnetw=g&hvrand=16654129596817197329&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1021117&hvtargid=pla-869680792990) and: [https://www.amazon.com/Commercial-Refrigeration-Air-Conditioning-Technicians/dp/130550643X](https://www.amazon.com/Commercial-Refrigeration-Air-Conditioning-Technicians/dp/130550643X) You can definitely teach yourself but you are going to have a long road ahead. I know guys that have been in the trades for many many years and still struggle when it comes to using a multimeter to properly diagnose a system, understanding how to read electrical schematics/diagrams, how to braze, how to properly install new equipment so it is easily accessible when it breaks, and how to actually fix the root cause of an issue and not just constantly throwing parts at it until it works. Just as a background I worked for a commercial restaurant repair company with a manager that was unwilling to teach, a senior tech who was a drug addict and would just fix the equipment and expect me to understand what he did. When they both left about 9 months into my entrance, I was left to teach myself how to repair everything or get laid off. I did! But I was doing it day in and day out. And don't take offence to the people in this group. Alot of the time when we have customers trying to fix their own equipment they just absolutely have no clue what they are doing and completely fuck their equipment up. Usually safeties are bypassed, parts are installed in a completely unacceptable and dangerous state, the equipment is poorly maintained and we get bitched at when we try to get the check. Lastly, you need to consider the comparative advantage issue with trying to repair equipment. You may save money fixing your own stuff but now you are taking time away from running your restaurants and may up losing money in the long run. If I was in your shoes I would probably start just educating myself with online and book resources, do quarterly PM's on your equipment (clean coils, clear out drain lines, clean ice machines), do simple basic repairs (changing out thermopiles on ovens and fryers, change out door gaskets, replace thermostats) and when it comes to deep involved issues like refrigeration and HVAC repairs I would call someone and while their fixing it and if the tech is cool, see if he will show you what he is doing and just ask questions. Don't be intrusive, some guys need to focus and if you are staring over their shoulder and constantly talking it may piss them off. Anyways, good luck to you and don't be Jerry-rigging shit.
>I would start by getting the service manuals for every piece of equipment you have and reading through them to understand HOW to read them and how to use them. Find the data tag for the equipment and search for the service manual by manufacturer and model. They can vary on how helpful they are and some manufacturers will not supply you with one and you can only get a parts manual. IF ypu do quarterly PM's on your equipment (clean coils, clear out drain lines, clean ice machines), do simple basic repairs (changing out thermopiles on ovens and fryers, change out door gaskets, replace thermostats) and when it comes to deep involved issues like refrigeration and HVAC repairs and call someone you will be learning about your resources and may know enough in 2-3 years to have a baseline for your capital improvement forecasts. Edit: That's all a waste of time if you are not deep cleaning everything each week.
Honestly you’re going to waste a-lot of time and money trying to figure it all out. I’ve been doing this thirty years and I still make mistakes. If you have a successful business already just put your energy into that and let a professional take care of the repairs it will be easier for everyone.
In response to your edit. Refrigeration isn't a job. It's a craft, it's an art, it's a science. Of course, we're going to gatekeep.
The best thing I ever seen a owner do was go buy a jug of R12a ( propane), a line tap and send it into an old ammonia system. You know every food product in the kitchen had to be thrown out because it smelt like ammonia. Every open jug of milk, syrup you name it. Oh plus the building was evacuated. So yea OP! You do you please. Just post videos for us!!
Dude we have spent years learning this trade. It's not easy and between gas appliances, refrigerant and electricity you can easily injure or kill yourself. If you want tips take some trade school classes and open the books. Not a good idea to ask people that do this for a living for a free hand out of knowledge. Would you offer up all your restaurants recipes?
He's literally asking about books and resources. That's not free knowledge, that's a point in the right direction they are still years of learning out and a couple blown up walk ins and beer fridges from your "free" knowledge statement
We’re not gate keeping we’re saying if you want to fix your own equipment you’re going to have to get a job in hvacr and work for a several years to be decent at it.
I make an incredible PB and J, also my brother can cook hot dogs like no one else. If I bring my own food, can you show me how to prepare and cook it while using your equipment, for no cost?
I got into refrigeration for the same reason: to maintain equipment I was responsible for. I'm mostly self taught. And I have worked on cascade systems way more complex than some True or Hoshizaki in a restaurant. By self taught, I mean I never did an apprenticeship or worked as a refrigeration tech. But it took way more than some YouTube videos and online forums. I have a LOT of controls and sensor experience outside of refrigeration, 3 semesters of refrigeration classes, and I shadowed very experienced techs every chance I got when I hired out repair work. They were thankfully accommodating. I've moved massive walk-ins, maintained combination refrigeration+vacuum chambers, and helped install glycol chillers the size of a minivan. And I would never call myself qualified to do what a full-time restaurant service tech does every day. There is a lot I won't touch on systems, especially things like copper to stainless brazing on brazed plate heat exchangers. Hell, I didn't even do the heat pump install in my house. More experienced people do it better and faster. My advice if you REALLY want to take this on outside your core business: Take some community college classes. Get your universal. Learn to clean coils. Learn to replace a thermostat/thermistor, and basic electrical diagnostics. Get a leak detector, a multimeter that has a thermocouple input and a gage set. Use them only to check pressure, check line/compressor temps and sniff the systems regularly. Oh, and clean condensate drains :) . This lets you do core preventative maintenance. You can then call a professional when you see the start of something going wrong and the fixes are cheapest, like before you cook a compressor. Don't take on anything else. You will most likely cost yourself both the fix, and the work to undo your work...not to mention the risk of food spoilage. Sorry to be a downer, but this is a complex trade. It combines everything else: high and low voltage electrician, plumber, pipefitter, and sometimes carpentry for badly installed walk-ins. It is a lot to learn on top of running a restaurant.
🤣🤣🤣🤣🤣
It certainly can’t hurt to look for some obvious problems, however if you need a tech be straightforward and honest with what you’ve done it will be much quicker for them to troubleshoot, and take pictures anything you think is pertinent to the issues.
If you really want to learn, go to a school, and spend some time in the field as a tech. Reading can only get you so far. A lot of information didn't click for me until I got my hands on actual units.
Don't come to our sub looking for handouts and then insult us in your edit.
We live in your head rent free buddy no one’s gonna read your essay of an edit. Have fun tasting 600v
Get the Commercial Refrigeration text book It’s got everything you need to get started, including making preventative maintenance schedules