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Originally Posted by austinsaysay

Just keep in mind that everything is essentially a switch and a light bulb.

This is what I teach to every new tech.

Originally Posted by nchvac

And where do you get your parts?

I use Allpoints for most of my hot side parts. I use Case Parts for most of my cold side parts that have to be ordered. I also have accounts with two local refrigeration supply houses, where I get my refrigerant, driers, and other common everyday type of items.

Originally Posted by EjBreeze

You my man should work for yourself. You will blow the competition away. This is the way I have been running my business for 23 years. Try asking a Hobart, GCS, or a Service Solutions man to change a ballast. You'll hear them laughing all the way to the back door. If there was enough guys like you and me and the customers knew their was life after warranty these other companies would be out of business. Warranty gets them in the door but the smart operators don't keep them after it expires.

I worked for Hobart for seven years, and I always did everything I could for the customer while I was onsite. And yes I've changed many ballast. Replaced ceiling tiles, replaced T&S valve cartridges, one time I even replaced the heater in the lobby of a Ruby Tuesday. Many hobart offices are independently owned, and different "owners" have different priorities on what they are willing to do at a restaurant.

Hood cleaning

Originally Posted by slctech

I was wondering if you all take care of the periodic grease cleaning of exhaust venters and grease ducts, etc. If not why and if so what equipment you are all using? Most of the guys around here in the commercial equipment side of things, sub-contract grease cleaning to others due to expensive certification, permits, and insurance?

We seriously considered it, but decided it was more of a distraction than anything else. A lot of my customers want us to do everything - hot side, cold side, AC, general repairs, etc. I don't have a problem with. I've even mounted towel dispensers and hooked up phone systems. I have drawn the line at any type of hood cleaning though. When you stop and think about it, cleaning is a whole different ball game. You really need to hire less skilled workers that are willing to work nights and supervise themselves (and do a good job). If you have guys go in a do a sorry job on cleaning, are you risking losing the service work also?

In my opinion, the money is in service. I don't clean and I don't make referals for hood cleaners either (I've been burned with that also).

I was wondering if you all take care of the periodic grease cleaning of exhaust venters and grease ducts, etc. If not why and if so what equipment you are all using? Most of the guys around here in the commercial equipment side of things, sub-contract grease cleaning to others due to expensive certification, permits, and insurance?

Ive been in the feild for a while now ,get involved with CFESA and check out http://www.partstown.com/. Hoe this helps

Originally Posted by cavalieri85

where i work we keep the cold side and hot side separate. most refer/hvac guys don't wanna work on fryers and visa versa. just my 2 cents. ill fix some oven and stuff on call but dont want it to be my daily thing. my company does. refer,ac,cooking equipment,ice machines, beverage equipment and anythings else a restaurant can throw are way. they tried to make themselves a one stop shop.

Here too. Different labor rates are charged. Hot side is considerably less than cold side. That being said, hot side is non union.

where i work we keep the cold side and hot side separate. most refer/hvac guys don't wanna work on fryers and visa versa. just my 2 cents. ill fix some oven and stuff on call but dont want it to be my daily thing. my company does. refer,ac,cooking equipment,ice machines, beverage equipment and anythings else a restaurant can throw are way. they tried to make themselves a one stop shop.

Originally Posted by Kevin_1963

Exactly.
Meanwhile, I'll be in a restaurant waiting for the place to cool because I changed an AC compressor earlier in the day. While I'm in there, I'm also changing a Delfield thermostat that rusted closed. While I'm waiting for THAT to cycle, I'm replacing a gas valve in a Pitco fryer I condemned last week. As I'm walking out the door, the manager will ask me to look at a light fixture in the kitchen that just went out - it will need a ballast - so I'll return tomorrow with the ballast. Ten hour day and more work for tomorrow.

You my man should work for yourself. You will blow the competition away. This is the way I have been running my business for 23 years. Try asking a Hobart, GCS, or a Service Solutions man to change a ballast. You'll hear them laughing all the way to the back door. If there was enough guys like you and me and the customers knew their was life after warranty these other companies would be out of business. Warranty gets them in the door but the smart operators don't keep them after it expires.

This post has helped me tremedously, I'm buying out a commercial refrigeration/ Air conditioning contractor in 6 months and want to take the business into the kitchen equipment as well since I myself have been working on it for the last 5 years with the company I am working with now. This is a great motivator page Thanks Again!!!

In my limited expirience in the commercial kitchen world i have learned that what you must be is a problem solver in order to succeed. That means nothing is too hard, too complicated, or too involved. You have to be the " get er done" guy. No excuses, just working equipment. No one knows it all and even the most expirienced have to scratch thier head on a daily basis because nothing is ever the same twice. Just keep in mind that everything is essentially a switch and a light bulb. You should know whether or not you are a problem solver. If not, stay away from the commercial kitchens and stick to a more basic trade. Nothing is gonna be easy about it ,and as soon as you except that in the grand scheme of things you dont know anything but are willing to learn and make it happen, the better off you will be. In my opinion, no one is prepared for the commercial kitchen business. Not even the guys who have done it for years. So dont wait for a certificate that ells you your ready, just " get er done".

Used Equipment

Originally Posted by nchvac

Is anyone buying used equipment and repairing/refurbashing to resell it?

I have sold a few items and gotten bit on most of them. In my opinion, the money is in service.
I have some friends who are running about 10 techs. They have a full-time shop guy who does nothing but rebuild and refurbished.
They usually drop off a loaner to a customer and wind up selling the loaner to them and refurbishing the trade-in.
That seems to work ok. I really don't have the time or interest in going to auctions and hauling equipment.

Originally Posted by flukillo

hello there. I have about 5 years expirience in comercial food equipment industry my question is how do I get my contractors license? where do I start? what do I need? or what are they called? I know the one for hvacr but the one for food equipment interest me more. your response is apreciated.

To work on equipment you don't need any that i know of. To install hoods you need an hvac license in North Carolina. Other states may be different. HVAC includes the mechanical portion here.

hello there. I have about 5 years expirience in comercial food equipment industry my question is how do I get my contractors license? where do I start? what do I need? or what are they called? I know the one for hvacr but the one for food equipment interest me more. your response is apreciated.

Is anyone buying used equipment and repairing/refurbashing to resell it?

Originally Posted by samservice

Let me warn you, this is a TOUGH service business to be in. It is rewarding and there is money in it. I think the real trick is to have sharp guys that are willing to do just about anything.

Exactly. Frankly, I'm surprised at the amount of guys that refuse to touch things without even trying. Those are the guys that get sent home early because they won't take a call they feel may be out of their zone.

Meanwhile, I'll be in a restaurant waiting for the place to cool because I changed an AC compressor earlier in the day. While I'm in there, I'm also changing a Delfield thermostat that rusted closed. While I'm waiting for THAT to cycle, I'm replacing a gas valve in a Pitco fryer I condemned last week. As I'm walking out the door, the manager will ask me to look at a light fixture in the kitchen that just went out - it will need a ballast - so I'll return tomorrow with the ballast. Ten hour day and more work for tomorrow.

The more you know, the more you work. The more you work, the more you make.

I use this company for aftermarket dishwasher parts:
Thehttp://www.icicustomparts.com
They are also helpful as far as minor tech support.
We are a member of CFESA. There are various levels of membership. We are the lowest which is an affiliate. CFESA will get you recognized with some manufacturers and allow you to do some warranty work. You won't make money doing warranty work, but it will get you in the door with some customers.

Let me warn you, this is a TOUGH service business to be in. It is rewarding and there is money in it. I think the real trick is to have sharp guys that are willing to do just about anything.

Originally Posted by bohncoils

The company I worked for is geared the same way -- service everything in the restaurant. however, we do handle dish machines and coffee machines also. Just out of sheer curiosity, why do yo not? I understand that coffee machines normally end up in lime/scale issues, kind of the same with dish machines until you reach Hobart flight-throughs and that type of crap gets way too involved for my liking.

I really never have gotten the training. Also, In my area. The guy who sells the coffee, works on the coffee machines and the guy who sells the chemicals for the dishwashers works on the dishwasher.

Originally Posted by smurphy

Yes, basically when I go in a restaurant I want them to call me for everything, A/C's, ice machines, coolers, freezers and cooking equipment. I however will not work on dishwashers and coffee machines.


I also do Residential HVAC too.

Being diversified in this economy is king. When the a/c, refrigeration side is slow, I'm normally slammed on the cooking equipment stuff and vise versa.

The company I worked for is geared the same way -- service everything in the restaurant. however, we do handle dish machines and coffee machines also. Just out of sheer curiosity, why do yo not? I understand that coffee machines normally end up in lime/scale issues, kind of the same with dish machines until you reach Hobart flight-throughs and that type of crap gets way too involved for my liking.

Add-on to the above: In short, if you apply yourself and learn all you can about as much different equipment as you can, you'll always work. Versatility is a good idea, too; example: one of my customers had a bad fan motor on a Southbend convection oven. A replacement motor retails for about $1100. I opened up the motor and discovered a broken plastic part in the starting switch. Because I had a similar switch from a junked motor in my "junk" box, I was able to repair it for about $500 (including repacking the ball bearings!). They appreciate stuff like that, especially when they're operating on a thin profit margin. As far as where to get parts, I use PartsDirect.com, Partstown.com, Global Industrial (belts, pulleys, etc. especially), Grainger when I must (they're high) or when time is of the essence, as they'll get you what you need as fast as you need it. Other than that, there are regional suppliers I use. Use the internet and the yellow pages.