Reply to Thread

excellent idea I work both sides hot and cold saves surffing time.

Closed forum, I like the comm. food service, covers everything in a greasy commercial kitchen.

Originally posted by greenm&m
I would have to agree. I have a site I use alot. It has tech sheets, wiring diagrams, installation refrences and alot more. All you have to do is type in the model number. I hate it when I go to a customers house and the papers are gone.

Green M&M, where is this site, I would be intrested in it. Thanks.

Lusker, Great ideal.
I do both where I work, call myself the company slut, do anything, anywhere, anytime, get more hours than the specialized techs. Downside to this is that I am a jack of all trades, know alot about everthing and next to nothing about any one thing. Isn't a fryer nothing more than a specialized furnace that heats grease instead of air, an expresso machine a specialized boiler that makes coffee insead of heating water for buildings, a beverage chiller line system a mini chiller? This suff is pretty neat to work on, so yea lets have this forum.

I think it is great as I have 10 years doing commerical cooking equipment and 20 doing HVAC, they do get put togather sometimes

I say yes and thanks it might come in handy I work for a major hotel casino my trade is HVAC& Ref, but they though me in Kitchens ovens grills you name it I'll probly be working on it and its old hotel 40yrs and they are tight on parts dont want to buy it unless they have no choice if you know what i mean

Good idea!

GOOD TO SEE A FELLOW MAINTENANCE MECHANIC ON HERE! I THINK THIS FORUM IS AN AWESOME ADDITION TO THIS SITE!

Good idea!
I work for a medium size school system and I work on all the kitchen equipment along with all of the HVAC, and I'm the plumber to.

That's what the Membership Committee is for. They evaluate and tell me to unlock their account. It is better this way as they handle each application one by one.

Much better than an honor system with an apply button

What about all the guys that work for Garland, Hobart, Russell, Ecolab, etc but aren't hvac techs. Lots of knowledge that might not be available.

Originally posted by Trublshter
I think this section is a good idea and I think it will be of great benefit to many. I know I could have used this many years ago when I worked for a fairly large hotel as a lead tech and got thrown into the kitchen,pool,spa and laundry equipment work. The local Ecolab and Wasco people were always very helpful.

Soon this may be locked to all except Pro Members. It will really depend on how this forum is used. You should hit this link and send in your info.

http://hvac-talk.com/vbb/showthread.php?threadid=116113

I think this section is a good idea and I think it will be of great benefit to many. I know I could have used this many years ago when I worked for a fairly large hotel as a lead tech and got thrown into the kitchen,pool,spa and laundry equipment work. The local Ecolab and Wasco people were always very helpful.

i'm glad to see this, half of my work is cooking equipment .

Well... I told the "Hammer" a few minutes ago. If he doesn't like this idea he will contact me.

Until then we can use it simply to test it out. I really don't expect too much on this forum but again I thought most everyone would say NO

There is an old saying... "know more, do more, bill more"
__________________________________________________ ________________

That says it all. I don't like the hot side, but I have worked on hot dog rollers, pizza ovens, convects, etc. You should always try to say "I'll take care of that" to a valued commercial customer.

I agree, YES!

Originally posted by coolwhip
How about a left wing forum and a right wing forum.

Do you want your name changed again??

How about a left wing forum and a right wing forum.

If we combine any two existing forums we have to preform a "mass move". I am not sure if the site is up to that and... if I tried it and it all crashed then "The Ohio Hammer" (the editor) will have me for breakfast.

We have a lot of forums on the main board now. Most all of these forums are open to the public. If we put one more on the board it really shouldn't matter except... Should we make it an open or closed forum?

Most of you know we now have a membership committee that review all new applicants before issuing Professional status. There are two categories, Pro Tech and Pro B&M. So far they have been doing a great job of weeding out who should be here and not.

Should we make the Food Service forum closed to the public?

James, the only problem with your suggestion is that some won't be able to tell the difference if you DON'T keep them separate. lol.

Lusker: GREAT idea! Admittedly, there are forums here that I very rarely visit simply because they are outside my circle of influence and expertise.

Having said that, the food service industry is one that is intrinsically intertwined with our own. Make up air units, 100% outside air units, exhaust hoods, etc. There is no earthly reason not to have this as a separate forum, and I think it is an excellent idea. That way, someone doesn't have to go on a fishing expedition to get that type of information and we can keep the 'grease hood' questions and observations apart from the 'controls' posts.

All the best, John.

my response to James above, is in regard to his wanting to combine the walls of shame and pride.