I have been in the Food Service Equipment industry for 26 years. We probably service more bakery equipment then restaurant. We work on tons of rack ovens, all the big clubs and Wally World from PA to SC. We also perform turnkey bakery jobs almost anywhere east of the Mississippi. We sell and install hoods as much as we can but still plenty to learn there.
We have quite a few old manuals and information so if anyone needs any help I don't mind. I still seek out information regularly myself. Over the next five years I will be working towards handing over the torch to the kids, a little at a time. lol
Looking forward to some good conversation with those in field service.