HURRY THE EXHAUST HOODS ARE NOT WORKING

Is that an OSHA approved step ladder block ;-)

🤮. Fry Hood 🙂🇮🇪☘️

The new unit is a turd?

I’m not in industry just enjoy learning

+1

Maintenance is cheap. Being cheap is expensive.

Turn off, lock out, disconnect, cover up, block open.

I don't like how the fans have the switch on the inside of the fan next to moving parts. The manufacturer knows they need to get the wire out. Why not have a conduit installed and wired out, or at least designed to go to the outside. From there, you have a box with a weather-protected switch and flexible conduit to supply.

"Heighth"? There's no such word. Were you maybe trying to say "height" instead?

"So I gotta drop this pulley down." As opposed to "dropping it up"?

"If you stick your finger in here... there's a ridge...."

Ya know, I bet that ridge is there whether you stick your finger in there or not.

"Everything else is fine besides the fan just being older."

Since "besides" already implies an "else," then you can actually be correct with less work by just saying "Everything is fine besides the fan just being older," I mean for future reference, with this just as an example.

"We're gonna get the wheel specs... off of it."

Maybe an even better thing to try would be to get the wheel specs from it but leave them on it.

"Now, in a perfect world, we take the model number and serial number and they match [them] up...."

No. In the perfect world, this job doesn't even exist, because nothing breaks down. You wouldn't even have this job. Nobody even has a paid job there. Restaurants don't even exist; it's totally different because SO MANY things aren't even needed!

"They didn't use grounds; they were using the conduit as a ground."

So then they actually DID use grounds. Oops!

"We did rotate this guy around..." as opposed to... "rotating it... straight down a line"?

"The breather tube or the vent"? What's the supposed difference?

"On the bottom... in the bottom..."?

"Everything's cool!"

If that were a cooling fan instead of mostly just an exhauster, I would've been like, "Nice pun, haha!"

"...And they last forever."

Ehh... just figuratively.

They seriously need to properly clean those vents before a fire happens

Just got a couple hats. Business owner in michigan. Love the videos. You are the greatest technician I have ever seen. I'm very grateful for the content. Keep it coming.

CAN YOU DO A FOLLOW UP VIDEO?

Is it possible to kill a large drywall wall with just differntial pressure from an AC? Could imagine it, if you have like 20mBar difference on a surface of multiple m³, the force would be imense.

You talk about building pressure and not wanting negative pressure but they have 4 exhaust fans pulling 1600 to 3000 cfm each but the makeup air units aren't running. Unless their RTUs are pulling 100% outside air they have a serious negative air problem in the kitchen.

Love these videos even though I'm a different kind of tech. It's just so refreshing to watch and hear somebody who actually knows what they're doing.

I have no intention of ever doing HVAC, but i love watching things get repaired.

Damn, that one exhaust fan..... That thing... Is that grease or something? Whatever it is that inside of it is just caked in it.

Question, Why not put the switch in the electrical box instead of beside the motor?

No cleaning being done soon to catch fire. What a dump

At my company we always make sure the fan is running at 80% of the FLA/SFA or at least as close of possible

As a TAB contractor and Commissioning Agent for the past 2 decades, you should always bring in (Makeup) more air than you are exhausting from your building. You have to account for building leakage through cracks, door under cuts, and seams and this can be as high as 20-30% more, depending on how tight the building was built. You do not want a neutral building pressure. Typically you want between +0.02”w.g. and +0.05”w.g. of building pressure at the exterior doors but some buildings can run much lower and still be fine.

With a kitchen it becomes a little trickier to set room pressures. The kitchen must be negative to all other adjoining spaces like the dining area but the overall building pressure still should remain positive to the atmosphere. So you must use conditioned makeup air from the Air handlers units or Rooftop units utilizing the outside air (OSA) section. Unfortunately, so many of these small commercial buildings were never designed for the tremendous moisture and heat load that a kitchen can produce so the units just cannot supply enough outside air to maintain a discharge air temperature (DAT) and supply enough makeup air for the dining space and/or kitchen. So what winds up happening is the mechanical will close the OSA damper(s), lowering the DAT, giving the owner the impression that the problem was solved. In reality, the technician created a bigger problem by running the building negative. It may not be realized for months or even years as the problems with moisture, slick floors, sweating windows, supply registers, ceiling tiles, uncomfortable drafts by the doors, all contributing to a confusing mess of symptoms. I’ve even seen drain traps sucked dry allowing sewer gases to get pulled into the kitchen space.

95% of the restaurants I walk into are negative. When will they learn they are literally sucking their dollars out the kitchen hoods? But they think they’re “saving” so much money by not running the makeup air units. Sorry Charlie, there are no free lunches.

How did you slow the fan motor to lower amps?

Personally I would not want my equipment hooked up that way through the motor's breather even if the manual under "certain" situations allowed it. It's lazy and plugs up the motor's cooling.

My son-in-law's restaurant is a Korean Steakhouse just on table ventilation alone for individual cooktops spent $250K.

As a former 15 year line cook those are the dirtiest hood filters and fans I've ever seen.

Yucky filters! Load inducing, power robbing filters.

I am UK based but I guess the basic concept of washing hood filters would be the same anywhere. We used to clean the hoods and filters every night after closing. Seeing that amount of grease on the filters in this video is insane.

Grease filters should be replaced every two years.......I bet that location name starts with a C......And always use X belts, especially if there are two bels. Nice videos dude

why not reuse the motor if it's still good?

And you proved no power, also!!!

lol With something that old and worn, you just know it's the dirt still keeping it together. Clean it up and it'll fall apart. Years of grime acted like a "glue".

I supervised 4 McDonalds, and before that worked my way up from an assistant maintenance me..I did a lot of our own exhaust Fans and even HVAC, unless I checked everything, and it was beyond my ken. What he is saying seems yo be 100% true! Those types of exhaust fan hood filters definitely were packed! I had the closing crew pull all exhaust filters every night, spray them with degreaser that McDonalds provided us, then fill a sink with hot soapy water and soak them all night, then spray out under pressure in the morning before installing them again. Those filters with the bats in them could be disassembled for a thorough cleaning if they are bad to start! And YES, those units were NOT BEING cleaned and maintained properly! Proper care, cleaning, and maintenance of fans blades, lubricating of shafts as needed, oiling motors unless they are sealed, check fan belts weekly, and all of the general cleaning tasks are followed! Every piece of equipment has a planned maintenance manual that comes with them and should be kept in the equipment manual, and near at hand! Doing proper maintenance tasks as required will go a LONG way in making your equipment last for many years, and reduce the chances of having to call repair people out on holidays, weekends and night for something that you could have prevented! Great video! Very thorough and very nice explanations!

up sell

lol data plate is right there in front of you on the big one, just gotta remove some dirt ( more likely grease). This is definitely american but you're on the right track with everything ive seen. Hell i even watch your vids for knowledge on walk in freezers. When you tension it up it will typically add vibration yes but it will save the fan so it doesnt over amp and will actually make volume. Im also gonna add your version of "snug belt" is very wrong.

I've noticed that kitchens seem to add massive heat loads with catering equipment but not update canopy and this doesn't seem to b an issue it's bad in England god knows what it must b like in your climate

I used to work in a restaurant as a assistant manager. We had ours cleaned once a month.

Do u want to eat in a shop like this? damn NO!

In my state you have to have certified people do duct cleaning and duct hoods filter replacement and have it certified by the fire department or you be fine or shut down

gotta keep up with regularly maintenance/cleaning will cause mechanical issues and not be within compliance with nfpa 96 code

so can a certified nfpa 96 technician work on, replace, service and or install parts/exhaust fan or does this require a licensed hvac tech