Most McD's I work at are actually some of the cleaner restaurants. I never mind workin at a McDs so long as the brainless people are keeping outta my way
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Is it normal for the people at McDonalds to not clean the back of the clams on these? Are there other locations that are worse?
I had to certify them, they are one year old and still in warranty.
Most McD's I work at are actually some of the cleaner restaurants. I never mind workin at a McDs so long as the brainless people are keeping outta my way
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Yeah, the rest of the restaurant was exceptionally clean. The people that worked at this particular restaurant actually seemed friendly and intelligent as well.
I scraped all the carbon off and the grills look like new again, but I'm afraid that if it keeps being allowed to build up like that it will cause separation issues.
I was kind of showing them how I was getting back there to scrape it off and clean them in hopes they would start doing it, but it does seem like kind of a pain, especially on the middle clam.
Every year McDonalds has to certify the grill. On the Garlands there is a form you fill out, certification sticker you put on the grill, change the shaft seals, inspect a bunch of stuff, clean the carbon off the platen and clean the inside of the grill, and check gaps. The store cooks food and temps it, and you have to also write down the cook times on the form. I've only ever done it on Garlands.
The form gets sent into Garland (or we may be entering it into the computer now, not sure).
If they have an in-house maintenance guy he might be doing it, or if the restaurants use Taylor grills, their Taylor distributor may be doing it.
I see, the last time I was at a McDonald's the steamer they had was a garland. I havent been called to service the grill for any reason. What tools are involved with the certification? Is your company authorized by garland to do all/warranty/ factory trained?
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Yes, I'm pretty sure you have to be authorized by Garland. We've all been trained by them.
If you've never worked on one of those before they can be kind of a pain. I don't work on them very often. The only real special tools are the adjustment tools for setting the gap, and the new grills come with a set inside the grill.
I see. Curious to know if you do a lot of hotside. Thats the area im most ambitious about. Most of our customers are restaurants and I do mainly the A/C and refr. Really wanna get into hotside though. I also think the markets is really growing for hotside. Not just millivolt systems anymore.
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Yes, we work on a mix of hotside equipment, hvac, and refrigeration. I don't quite care for the hotside. My personal preference is to stick with hvac and refrigeration.
There is a lot of simple equipment out there, but there is also a lot of complex and elaborate stuff as well. Sometimes tech support is helpful, but sometimes they won't help you out unless you are an authorized agent for them, or unless you work for them.
It sucks when you have a computer controlled piece of equipment flashing some error message and you have no idea what it means, and you can't find any literature. But you can encounter these same kinds of issues doing hvac/r as well.
maybe the manager isn't aware that part can be cleaned or is a problem area? I tore all my equipment down this year and was surprised at the places with so much build up. I wound up covering them if possible. now it's easy.
garlands are a ***** for our crew to clean. I hate the three headed beasts they make Every year I tell the owner that he needs to get rid of them.
One of the few things I shy out of doing is grill certs. Let the local auth service co do it. They can't fix a broken switch anyway so I feel pretty safe keeping my customers for service anyway.
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The techs from the Asa. Only way they get stuff fixed is if tech support stumbles across the right answer. That's usually on trip #3 or #4.
I shouldn't generalize so bad, they have a couple good guys but they don't usually get sent to my part of the state. So all I see are the hacks.
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****in 8 hour certification on this mofo last night.
"The world is full of obvious things which nobody by any chance ever observes."
-Sherlock Holmes
Sorry brother. That sucks. That's 8 hours of unbelievable greasiness.
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Glad I don't do those anymore. I HATED doing those.
Never done a world grill, but did countless MWEs. A MWE in good condition and with everything working out without any issues could be done in three hours. THAT was a rare treat.
My prior employer would schedule a particular McD's so that one grill would get it's recert in the morning (starting at 6 am), then their other in the afternoon (starting at 2 pm). That was with some by-the-book notion that a recert would always take four hours and that they'd have their first grill back by 10am for the beginning of changeover for their lunch rush AND to have both grills through lunch.
I had a few of those recerts where they DIDN'T go well, and they DIDN'T get their first grill back until WELL into the afternoon. THEN, the second grill would demand the same repairs and wouldn't be done until WELL after the sun went down.