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  1. #53
    Join Date
    Jul 2010
    Posts
    22
    I'm fine with the managers caring for their equipment. All I'm saying is that u give the techs room to work , don't be breathing down their neck, like showing them where to hook up the gauges, etc.
    I would like to believe that these techs are better at what they do than what has been painted here so far. There is always 2 sides to a story.

  2. #54
    Join Date
    Sep 2008
    Location
    Western PA
    Posts
    25,671
    Quote Originally Posted by dilvala View Post
    yeah i even told him don't you need the coil cleaned with no ice to adjust the super heat. i don't think he cared.


    As soon as he walked in i told him i was superheat at 6 - 8 *. 3 different tech 3 different ways. arggggg....
    In the tech's defense, I'm not going to believe you, either.

    Over the years, I've developed a sense of trust in MY instruments and MY readings and MY ways of checking things.

    You get a feel for the equipment while you're checking and watching superheat readings change. Kind of a silent communication with the machine.

  3. #55
    Join Date
    Sep 2008
    Location
    Western PA
    Posts
    25,671
    Quote Originally Posted by gentian View Post
    I'm fine with the managers caring for their equipment. All I'm saying is that u give the techs room to work , don't be breathing down their neck, like showing them where to hook up the gauges, etc.
    I would like to believe that these techs are better at what they do than what has been painted here so far. There is always 2 sides to a story.
    They haven't solved it, yet.....



  4. #56
    Join Date
    Jul 2012
    Posts
    20
    Quote Originally Posted by gentian View Post
    I'm fine with the managers caring for their equipment. All I'm saying is that u give the techs room to work , don't be breathing down their neck, like showing them where to hook up the gauges, etc.
    I would like to believe that these techs are better at what they do than what has been painted here so far. There is always 2 sides to a story.
    he lifted 1 panel from this 12' meat case. if he had lifted 2nd panel he would have seen a place to hook up the gauge.



    All i am trying to do i get my product temp below 40 without having to clean the coils twice a week. If this people had done this i would have never posted.



    They actually service walmart and would think they can figure out what's wrong in 4 trips they been here. cost big time $$$ just to get them out here.

  5. #57
    Join Date
    Jul 2010
    Posts
    22
    2 sides to a story.
    I have this tendency to trust the word of a hardworking supermarket tech over that of a "Know It ALL " store manager.
    All we have heard is the store manager saying how these techs don't know what they are doing.

  6. #58
    Join Date
    Feb 2003
    Posts
    1,166
    Quote Originally Posted by jpsmith1cm View Post
    I'll take any store manager than cares enough about their equipment to spend time here learning about it and asking questions about it in my stores if you don't want them.

    You can have the bean-counter types that don't care about their equipment and how to do some preliminary and basic checks.

    Those bean counters are the ones that call me out at 1AM on iced up cases when what they SHOULD be doing is taking care of it.
    Bean Counters don't call at 1AM....maybe 1 PM ...night stock bosses call at 1 am.

    Maybe some one needs to make an App
    Watts New, Ohm My, I been Electrically Commutated. Are U2.

  7. #59
    Join Date
    Jan 2010
    Posts
    6,314
    [QUOTE=gentian;13701381] like showing them where to hook up the gauges,
    gentian,
    Are you a supermarket tech ?
    Why on earth would a tech hook his gauge at the compressor if there was a port at the evaporator ? Is it a self contained case or a remote compressor 50 or maybe 100 feet away. Does he walk back and forth to check his gauge then thermistor ? If I was the owner I would be livid at this point and asking all kinds of questions. Oh and I try to teach my customers everything I can. Guess what ? I now have to many customers.

  8. #60
    Join Date
    Jan 2010
    Posts
    6,314
    [QUOTE=dilvala;13701581]he lifted 1 panel from this 12' meat case. if he had lifted 2nd panel he would have seen a place to hook up the gauge.

    Wow.... the manufactures must be making so much money there adding evaporator service ports for no reason.

  9. #61
    Join Date
    Dec 2004
    Posts
    509
    [QUOTE=VTP99;13704111]
    Quote Originally Posted by dilvala View Post
    he lifted 1 panel from this 12' meat case. if he had lifted 2nd panel he would have seen a place to hook up the gauge.

    Wow.... the manufactures must be making so much money there adding evaporator service ports for no reason.
    That was a good one!

  10. #62
    Join Date
    May 2009
    Location
    The Pas, Manitoba Canada
    Posts
    212
    I like listening to store managers then you just say oops missed the first part and listen all over again. If you have three different store managers does everything get done exactly the same?
    Old days labor rate 25$ / hr to work
    50$/hr to explain
    75$/hr if you watch

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