All right and we are live. I kind of made a mistake this time and I forgot to make the announcement for this public, so it's gon na take a few minutes for people to funnel in here. I don't expect as many people tonight, but we will see what happens. Let me know if anybody else logs in here I'm gon na kind of wait a few minutes to get going here and see what uh there.

We go all right how you doing today, HVAC apprentice, so what I did was I forgot to when I scheduled this event. I scheduled it about three four days ago. I'm doing good. Thank you.

I scheduled it about three or four days ago and I left it unlisted, hey guys there we go everybody's funneling in now all right cool. Looking good, I was a little worried because it said nobody was in there so now we're starting to come in. I'm gon na give it a few more minutes guys before we take off on this. So let a few more people funnel in before I talk about what I want to talk about so hello to everybody.

That's joining right! Now, all right right on hello! Everybody right on, we got people from all over the place, so where's everybody from right now looks like did someone say they're in Brazil, most of the people from in the US. I see we got some people in here from Canada. It's all good Alex, no worries. All right New Orleans Las Vegas Toronto Myrtle Beach, awesome.

This is cool guys. It is really cool to see people from all over the place. See you know watching this stuff right on, that's cool is it Edgar? Are you? Is that your name you're from Brazil, I'm taking that? I think I think your name says Edgar Wright on Ontario, Canada, cool Isaiah. I saw that you had a new video up.

That's awesome. I haven't had a chance to watch it, but I will watch it definitely soon, so Sergio Montel yeah you're in Southern California right on dude, I'm in Riverside California. So I'm a SoCal guy myself all right cool right on well, thanks for coming in Edgar, okay, guys! So uploaded a review video for a Vito Vito bag yesterday, okay and associated with that video as a giveaway. So if you guys haven't already watched the video make sure you watch it and follow the instructions to enter the giveaway and we'll get that stuff.

Basically, I uploaded it last night, so I said two days of comments and then I'll close the comments and then we'll do a random comment: picker and pick someone to win the veto and be back. That's the little. You know bag that they sent me to giveaway. So so we will do that so make sure that you guys enter that drawing and follow the instructions on what it says to do in the video.

So we had two videos last week that I uploaded - or I should say two videos since the last time. I did a livestream, I had a video on Friday and a video on Monday. I kind of wanted to go over the the Friday video, which was the glycol the kyrat glycol unit. I got a lot of questions about that.

One, a lot of people didn't. I shouldn't say a lot of people like quite a few people commented that they didn't even know that they made a unit like that. So I just kind of want to go over that a little bit once I do that, then we can. I can answer some of your guys questions if you have any so.

The Chi rack unit is, is a nought, it's a refrigerator. Okay, so it has a bottom section in a top section, the top section they call the cold rail or the pan chiller, and this is the newer Chi rec units. This is a blue unit. Okay, so this unit uses glycol as the cooling medium.

So what they're doing is is they have a condensing unit that has an evaporator or a flat plate, heat exchanger, okay, and what that does is that contains the refrigerant the r44, a refrigerant in the condensing unit, section, okay and then what they do? On the other side of that flat plate, heat, exchanger, they're, circulating glycol and that glycol is being circulated by a little pump and the pump is constantly 24/7 no matter. If the unit has a call for cooling or not, is pumping that glycol through the cold rail up top and then down through the bottom evaporator and then back to the pump and or back to the the flat plate, heat exchanger and then obviously just revert. You know continuing the cycle over and over and over again, so the the cabinet area, where they keep the food, there's actually no refrigerant in the cabinet area. It's just glycol.

That's piped through standard copper lines, just like a normal region and it's going through what what used to be our evaporator, but now is just another heat, exchanger, okay and then same thing up top it's a different type of heat, exchanger up top. But essentially you know it's, it's just absorbing the heat from all the product. Okay, it's really not too complicated. If you understand what's going on okay, the one thing a lot of people see you know, Chi rack is actually they're owned by a company called Illinois Tool.

Works, which is a conglomerate that owns a lot of different companies, they also own Traulsen, and you may notice, if you guys, are familiar with the restaurant refrigerators that on the Chi rack regions, they share a lot of parts with the Traulsen units and vice versa. Some of the Charleston units adopted some of the Chi racks stuff, so they actually on the newer boxes. Now they use Charleston's Intel a trawl controller that they used to use for their chef spaces or their drawer units and they've integrated that into the Chi rack unit. So you'll notice that on the nuke Iraq blue units, they they use the same sensors as the Traulsen in teletran have on there their freezers and their cooler, and they have a lot of the same relays in different things too.

I imagine they did that to try to bring together a lot of the resources that they were buying. Charlson already had a good thing going with it. Well, some would say a good thing going, others that work on a lot of Charleston's know that the flaws to that intelligent controller, which is the sensors which is funny because they put those same sensors in the chi rec regions. But anyways.

I digress. So you know we're, as I said, we're pumping that glycol through the heat exchanger down below and then through the heat exchanger in the cold rail and by using the glycol, we're actually allowed to bring the temperatures or it helps us to be able to bring the Temperatures down a little bit cooler and not have to worry about freezing up and evaporator coil, essentially, okay, because we're pumping that glycol through there and you know they run it. I think it's it's right. Around 26 27 degrees is the glycol temperature.

If I remember, I don't quote me on that, but it just constantly maintains that temperature. So if you can picture it again, I'm going to recap the condensing unit is the only place where there's refrigerant: okay, the condensing unit. It pumps it right back behind the condensing unit above the condenser there's a flat plate, heat exchanger and then that's where the glycol transfers the heat and then pumps into the box. Okay, so that's the whole cool thing about these kyrat blue units.

Other than that. It's nothing else, really fancy it's just a control system. You know a temperature controller that turns it on and off, and you guys saw in the video if you haven't check it out, but that box and several other boxes in this restaurant have kind of been butchered. So the previous company has kind of been doing some funky stuff on there and they've been taking controls out and you know just kind of doing their own thing.

I kind of showed a snapshot of another region where the Intel at all controller or the the controller that runs the whole box, is completely taken out of it. And I don't even know what they've done to make that other one work. But it's pretty interesting. So yeah, I had gotten quite a few questions on that, so I just kind of wanted to recap over that and explain what was going on there.

Nothing really too crazy on those okay, it's nothing to be intimidated by unit has a receiver and a sight glass and a TXV. Some of the parts are a little bit difficult to get to I'd, say one of the more common places that we have a refrigerant leak on. That box is on the suction service valve. Coming back to the compressor, it tends to rust out and there's refrigerant leaks and in fact I'm changing one of those here on Wednesday this week, I'm gon na be going to do another one and I'll try to get some video of it where I at that Same restaurant, where I have a leaking suction service valve on another one of the regions and then we're gon na be changed in some sensors and different things.

So I'll try to shoot some video of that so go over here and see. If there's any questions in the chat yet yak iraq is a, they were a very, very, very popular region for a long time, but they just went to the blue technology, maybe mmm-hmm eight years ago they started using it. They had a couple test sites that I was doing some warranty work for before they even released their blue system out to the public. They had a couple, restaurants that they completely outfitted with their blue technology and they actually have like a full chiller set up.

I don't know if they're still doing it to this day, but they have out here there's some restaurants. What was it called? Lucille's barbecue or something like that, and they completely outfitted the entire restaurant, essentially with a giant rack on the roof that had a giant barrels of glycol in it. And it was essentially just a giant chiller and it was just pumping the glycol downstairs and every refrigerator was remoted and we were just pumping chilled glycol to all the walkins to all the reaching coolers to the Traulsen regions, to everything. And so there essentially was no refrigerant being ran downstairs.

It's been a long time since I've worked on those, so I don't know if they still have those systems in existence. I think they do because I think I've heard that some people have them at Cheesecake factories, but I don't do any work for them. So I don't know so, but yeah, it's pretty interesting, to see, see the the way that that system was running because at the time when I saw that I'd never worked on a system like that, I'd never worked on a chill or anything. So it was really interesting to see it being pumped like that.

You know they just essentially had multiple, multiple pumps, I think there's two or three pumps, and essentially I think you'd only relied on two of them and then there was a backup pump. So that way, if any of them ever shut off any other two main pumps that were shut off, it would turn on the secondary pump, but anyways I'm going off on a tangent there. So but yeah. I was pretty interesting and you know they they they got pretty complicated with those glycol systems, so it was pretty complex and there was a lot of controls involved in different things, and it was a little bit over my head when I was working on him years Ago so, but I like the little reach-in ones, they're, pretty easy, pretty simple! Nothing too fancy on them.

So I imagine that's the way we're gon na be going. You know I wouldn't be surprised if we, in my opinion, if with this our 290 mandate or the hydrocarbon refrigerants, I would not be the least bit surprised if they - and I know they did it a long time ago, if they start doing something with flammable or Hydrocarbon refrigerants in a residential application for air conditioning, and then they start pumping glycol into the house instead of using refrigerant in the house to try to keep the refrigerants outside. That's just a theory of mine, but I kind of think that they might be going that way because they want to be doing all these natural refrigerants and you know they're they're, afraid of pumping large amounts of natural refrigerants into the houses, because you know most of Them are flammable, you know, if you're using anything but co2, essentially they're flammable. So I really see that as being something that we might go to in the future.

Where you know, we've got the refrigerant contained outside in a condensing unit, and then we we cool, glycol and pump glycol into the space. You know and use that for cooling um, but you know that's just my. My theory is the where things are going so look on over here and see if we have any questions: yeah, okay, cool yeah, so you are saying Cheesecake Factory is using that chiller pump and glycol yeah. I I did a little bit of work on it and I'll be honest with you, not a Cheesecake Factory.

It was at that Lucille's and I wasn't even working for the restaurant. I was working for Kai rack back in the day. Kai rack used to be located here in, is it Anaheim or Fullerton. They used to be in Fullerton, California, and then before that they used to be in Harbor City, California, but um back.

Then this was ten years ago. Something like that. I was doing a lot of their warranty work out here, and so I got the chance to work on some of those glycol systems and they were interesting. You know the big ones, they were running the whole restaurant off of it.

So yeah, very interesting, hey guys. Coming in here, new guys, we were just kind of going over the last video for anybody new, that's popping in right now, yeah dawn. You know that that's kind of what I'm thinking, I'm thinking, because you know if, if we don't want to have the r2 90 or the butane or whatever review no flammable refrigerants inside the occupied residence, I have a feeling that they would increase the charge limitations. But not allow it into the space and then just have it in a condensing unit on the side of the house and then be pumping glycol, and I really think that's where we're going with residential air conditioning.

Eventually, you know that opens up a whole bunch of other things and problems and whatnot, but I foresee that as alternative to pumping you know flammable refrigerants into the house so and potentially having a problem there so yeah, I do work with our 290 refrigerant. So it's very interesting. I haven't worked with our 32 yet, but I our 290, I mean essentially it's just there's not much different between the two. You know they're both just another refrigerant, so it's all good superior you're, not missing anything.

We were just kind of talking about the Chi rack, video that I uploaded last week. So anybody in here have any questions on the Chi rack region or anything before that before I move on, I'm gon na read through some of these okay so see çb you're asking me you said you, you were watching a previous video and I was replacing an Evap and I mounted the thermostat on the bottom of the coil, would this be mounted in the coldest spot of the evaporator for proper sensing? I kind of need some context. Was it did I embed the thermostat in the coil, or was it mounted below the coil? If I embedded it, it might have been a delfield region and that's how that's where they come from. The factory is embedded in the bottom yeah, that's just a delfield region.

They come there, that's that's where the factory wants them. It's it's probably about the bottom. Third of the evaporator is where they usually locate him somewhere in there, but yeah. I didn't I didn't choose where to put that.

That was just where it came from the factory, so not gon na reinvent the wheel. I just kind of work with what they give me and follow their instructions. So but okay have any of you guys worked with glycol you units before, where it's using glycol as a cooling medium, and it's just you know, pumping it through a heat exchanger besides in, like you know, I'm talking about in refrigeration, anybody else done anything with that Stuff before yeah Brian, you, you know on those regions, you do want to check your charge with the cold rail turned off yeah. That is correct, at least on the del fields.

Yeah. Okay, it's really nothing too complex, guys! It's just you! You you've got a little bit more to worry about with the glycol again, I'm not an expert with it, but the guys that deal in hydraulics know a lot more about that stuff. But things that I don't think about is when you're refilling the glycol. And then you get an airlock in the pump that freaked me out the first time I saw that you know it took me a little while to to burp the air out of the system, and - and you know that was kind of a little scary thing - yeah.

The beer chillers I work with them. On those you know, I've had an airlock on the beer chillers tube before scares me at first thinking. I did something wrong, but then just takes time to clear it out. I wish you know on those systems that they would put some kind of a bleed valve or something, but our stuff is really small, so they don't.

So that's why we would get the the the problems when we when we would have air stuck inside there. So trance talent ein, you said how many food service texts do you have the best way to find good people? How many texts do I have? I have four people, including myself, so I'm a very small company, so I've got three technicians that work for me and I work you know full-time too so yeah. How do I find good people? That's a hard thing. Man! It's really hard to find good people right now.

It's just really hard to find people in general. You know there's a lot of young blood coming into the trade pardon my dog shaking to the background. Sorry guys, I don't know if you can hear that. There's a lot of young blood coming into the trade which is good, but it just means we have to train them all.

So it's a little difficult, you know. Sometimes I wish I could hire someone that has experience and they can hit the ground running. But you know it is what it is. So we learn to deal with it.

So Brian yeah, I don't do any beverage systems so like when I say that all I'll repair, the glycol unit - you know the beverage company - will call me out the the local companies here because they don't work on refrigeration but as far as running lines or changing Glycol cleaning glycol, I don't deal with that. I tell them to call the beverage company so I'll just you know something as simple as changing a pump I'll. Do that or replacing the or repairing a refrigerant leak or changing a compressor I'll do that. But it's kind of a gray area out here, because we have quite a we have a few beverage companies, but they don't do refrigeration.

And then I don't do the beverage systems. You know I don't mess with the co2 s and the nitrogen settings or anything like that, so, okay cool. So then, you know the next video that I uploaded was the video that dropped today, as some of you may not have watched it yet, but it was on a Linux packaged unit where we had a direct short, and that was an interesting one. I, like those ones when they, when they, you know, relate to things that I've done training on lately and this service call actually, like I mentioned in the video, was a service call on a trouble signal from a duck detector or from a smoke detector.

So the restaurant, for whatever reason, didn't even realize that they had an AC that was down. It was their kitchen a/c. So I guess it's kind of cool out here. Maybe so I don't know, I was kind of blown away that they didn't realize.

Their ACC was done, excuse me, but um, so they they called me out, saying that the alarm company had said that there was a trouble condition from the kitchen AC. When I arrived, what I found was that the main breaker was off and the the main breaker had tripped because, like I showed in the video, it had a bad condenser fan motor and that's mainly what caused it to trip. So got the unit operational. But I thought that was cool because it was relatable to the duct detector stuff.

You know that I'd been talking to my my guys about and then showed you guys the video on, so that was cool first time. Seeing me you pictured me to be a younger kid. What am i old, ah, is that Oscar? Is that your name? You expect me to be a. Do you think I'm old, I'm only 35, is that old superior yeah, so that was interesting.

If you guys watched in the video as I was panning out, walking away to go, get the condenser fan motor. There was some people, I was at a shopping mall and there were some people doing construction and installing other units. Okay, I got you, I got you nope, not a kid. Some would consider me a kid I guess Oscar but nope.

So, as I was walking away, I I showed in the video the the captive air make a bear unit that was being installed, and you could clearly see that the thing was sitting unlevel and yeah. I I thought that was very interesting and superior. I think it was you that asked me if I, if I mentioned to the installers, but it actually wasn't. I was talking to some people up there, but they were just kids and I think they were just grunts I'll, be honest with you.

I don't think that they were using an HVAC company to do any of the installation work from the looks of it. They were just using a general contractor, more than likely that's setting that equipment and then gon na call out captive air to do the start-up and those people. So I really think that they're gon na run into a problem, especially when they they might get lucky depending on which side the drain comes out on that unit. You know it may be that the drain is pitched.

I real didn't look at it too much so maybe pitched in the right direction, but still that's not good. That unit looked like it was clearly sitting at a quarter inch to a half inch on level, so that was interesting. Oh was it you a Kok. Sorry.

I didn't know who I couldn't remember, who asked me that or a caveman I should say I didn't know who had asked me that question so right on hey guys that are just coming in thanks Geoffrey, you know I try to take a systematic approach to troubleshooting. So I appreciate you saying that it was a good job, so Kevin ear. You asked me if I can tell you what a maintenance person does. It just depends.

I mean give me some context on that question. Kevin I mean. What are you? Are you? A technician? Are you a business owner? What give me context to that question and I can answer it a little bit better, because that question is very broad and I can go in a million different directions. So, Jeremy Calvin, do i do installs in my company or just service? We are a service company, we deal with commercial restaurant refrigeration.

I do occasionally do installs, but I really don't do any new construction. I just do retrofits, you know or change outs. Essentially. So if we've got a package unit that needs to be replaced, I'll change it, but if it's complex then I'll get a contractor involved, a general contractor.

So I don't do any new. You know new construction or cut-ins or anything like that. So, okay, Kevin technicians, as in maintenance. I I'm still kind of confused on your question, but I'm gon na go with it a little bit.

So you know to me a maintenance person would be someone that like for me. I have. I have one guy that does most of my preventative maintenance'iz, so you know he's a he's, he's still learning and he's doing a lot of preventative maintenance, a --'s and he's learning service. As he's coming up.

So you know, I mean that's that's kind of what I would consider a maintenance guy, but then there's also you know, a lot of in-house text will be considered maintenance guys, so they won't do any heavy heavy refrigeration work, they'll, just change filters and and clean coils And then they'll call in contractors to do other work, so I don't really know how, if I'm answering your questions right, Kevin there, because again I need some more context on what you're asking so hey Fred cool right on yeah. Where do you live Fred? How do I land all my restaurant accounts? Jose? That's an interesting one, so I deal with a lot of big chains. Most of them have been word-of-mouth. I really don't advertise.

We've had a lot of customers for a very long time and we have gotten new business from word-of-mouth. So, essentially, if I have one restaurant chain - and you know - I've been working with them for a long time, then general manager leaves and goes over to the next one. That's how we've gotten most of our customers is just word-of-mouth when one person went to another place or when someone's friend asked them. Who do you use for service? You know we got recommendations from from business, acquaintances and stuff like that, so per se, I don't go.

Knocking on people's doors, it just took time, and you know my dad started the company 30-something years ago, and we had you know a few customers from that and then we still have some of the same customers. You know. So we we tend to you, know, be pretty loyal to our customers and our customers do the same to us. You know and we make sure that we give them.

You know the attention that they need, and you know I feel like they appreciate that, and they either continue to use me and or recommend me to their other friends and different things. So we just get lucky. I should say it's just one of those things. I would say if you're looking for new customers and you're a new business, that's gon na be a hard one, because there's a lot of competition out there right now.

You know I, I honestly don't know if I could answer that question correctly, because I've never had to really go out and bang on people's doors to find work. I've been very, very fortunate and that the work has found me for the most part. So, via my reputation and different things, okay, Phoenix is a hard place Jose because Phoenix is saturated with refrigeration and air conditioning companies. I would imagine I mean I know they have tons of air conditioning ones, so I would imagine social media might be a good place, but when you're, when you're trying to deal with chains, you know for the most part the restaurant managers themselves.

Don't have a lot of say in contractors and it's on a facility's level, it's corporate people that you got to get a hold of. So that's a difficult one. I do know that. There's some companies out there that market a lot and go to the the restaurant trade shows set up booths introduce themselves.

You know when they're having the restaurant trade shows - and you know I know - that's one way - that I've heard of people marketing and different things. So maybe that's a thought. Alright, oh man, Geoffrey you, I'm glad you caught that that Linux coil was like eight inches away from the wall. Man.

I really don't think that's why the fan motor went bad, but I will tell you that we, I don't know if I mentioned it in the video or not, but we have a problem with that particular unit. That restaurant chain wants us to do a quarterly preventative maintenance and we had to change just that particular location to bimonthly so every other month, because that condenser of how close it is to that wall. We have to keep on top of that because, if you don't it gets so impacted with dirt that it's almost impossible to clean that thing's already really difficult to change. So, okay, yeah, your user name, is Joe 65.

I don't know what your name is, but I think you asked me a question in in my video too about the the unit sitting in a housing that I was changing, the blades anyways. Could I just unscrew the base and come straight out. You could have the way that the motor was the bracket that held the motor was mounted. You could have taken it out.

I guess it wouldn't. You would have fought it, though, so and as far as just pulling the whole motor out yeah, but you kind of needed to work your way around the blade. So it's just as easy just to pop the blade off it didn't take me that long, but I see what you're saying you know on some of them: yeah there's some units where you can just pull the whole content or the whole condenser family door assembly out And change it on the outside. Actually, some of the old Lennox units used to be able to do that.

The there used to be a shroud and you could just take a couple screws out and pull the whole shroud out, but you can't do that on this. One because of the way that the motor bracket mounts so Oscar. You asked me where my company is based out of I'm based out of Riverside California, so thanks total tech yeah. I was always.

I was curious at the end to see how many people are in here, just just so that I know I tend to average right around 70 to 90. I was right in there, so this seems to be right about my number of what people come on here. So yeah, I could imagine prime time Phoenix has probably got to be a nightmare with refrigeration yeah. It's it's got to be so hot out there kay services.

You ask me how much I pay my technicians um. You know it just depends dude this general area. You know the going rate for technicians right now in SoCal is, depending on the experience level, starting at about 15 an hour for apprentices and then working their way up from there. Journeyman are pretty much from 35 an hour and up so you know, it just depends somewhere in between those ranges.

I mean, if you're a technician that knows his and, and you know really really is insane insanely good. I should say you know you should be making 35 or more just a pendant. You know, but it's really hard, because everybody's experience is different, so keep on going here. Can I split the coil to clean? No, that's, not a coil.

That can be split. So it's a single dro call superior, so yeah. You can't split that thing yeah. That was great engineering.

If you look out at Jeffery, if you watch the video, that unit is actually sitting on an adapter curb and the restaurant itself is only about seven or eight years old, what happened was there? Was another restaurant there before and even though they redid the whole building, for whatever reason they use the same roof penetrations for the ACS, so they had to use an adapter curb to make the Lennox unit fit. I don't know what that was about, so they really just you know, put the new units, the new Lennox units when they built that restaurant or when they retrofitted the restaurant they just put them on. You know the existing penetrations through the roof. I don't know why they did that for whatever reason.

So if you look at all their units and if you see any of the other units in the video they're all sitting on adapter curbs so but those are newer, linux units, you know and the restaurants only eight years old. So whatever I don't know, they did a weird job installing that place so yeah definitely problems with the air flow. Hey Rick, how you doing? Oh thanks, Ted or thanks ji Martinez way to make me feel good about my viewers. Huh Ted gets a hundred and ten.

Well, no, I'm just kidding man. I know what you mean Jeffrey, you know, hey we'll see. Are you in my area? You, okay, Ryan. You said you did a noon or Lake Eve at motor assembly on a freezer had to order the parts from noir Lakes and those yeah.

I've done some North Lake work. I've done some noir like scientific work and their stuff was really weird on the noir like scientific. I haven't worked on anything new by noir Lake lately, you know the the subways and different things. I don't do any other work anymore, but the subways used to have noir lake like prepackaged units with quick-connect, on the line sets for the walkins and different things, but I haven't done any new work on the Noir Lakes.

Lately, like I said the only stuff I did some when I used to do a hospital I they had some newer, like scientific units, but that was pretty much it, but they were kind of a pain in the butt. So no-compete, I'm doing great man keep on going through here, Jeffrey you're, in Alaska right on dude. Now, are you uh air conditioning refrigeration technician? How long have you been in Alaska? That's interesting, Fred you're asking if I'm starting the r22 change nope still using r22 men gon na keep using it until the prices get insanely crazy and then I'm gon na give the customer options, but I'm not really a change in our 22. Yet so I mean the prices have slowly been going up, but I just I don't really like any the the retrofits yet so we still have a lot of mineral oil charged units and I haven't found a retrofit that works well with the mineral oil.

Yet so I keep going here: okay, yeah, I'm sorry! I can't pronounce your name, its Terra, Terra, Yanni. Sorry bro! I don't know if I'm butchering your name yeah, that's why I had that four foot ladder up there cuz. That unit was so tall, so yeah the Lennox units are getting a little complex with the prodigy controllers, but they're I don't know I still. In my opinion, the Linux units are still my favorite, so you know we'll see how that goes.

Yeah, I don't know, I think, that all the equipment manufacturers are getting that way. Steven they're all getting to be a pain in the butt everybody's equipments trash, even heat craft, which is the best. You know it's. It's not very good equipment, also so no-compete yeah r22 man.

I just my customer. My customers actually request that. I still use our 22 the chain, restaurants because they don't want to be put in the retrofits in there they'd. Rather, you know wait until they have to upgrade their equipment so Gary.

Why does your dog keep farting? I don't know, can you see my dog she's sitting back there? Look, I don't know if you can see. You probably can't see my dog huh she's she's, gotten off her bed and she wants to be as close to me as possible, so she's not laying on her bed she kind of blends into the carpet. So it's probably hard to see her for you guys, but he could just really see her down there. I don't know why your dog keeps farting, but the packaging.

It's installed backwards. Yeah. I guess I mean now if they, if they installed that unit the or are you talking about my unit or yours, Ryan? Oh, do you G Martinez? You know everything huh, I uh Fred. I actually like the older Lennox units before the prodigy controllers.

I actually like those units better myself, Jeff yeah. I don't know how you deal with those uh, those a on units - man yeah, I'm not a. I don't know. I guess I guess I've had to work on them every day.

I'd be okay, but yeah. At least the Linux has a user interface. That's right! So that's cool primetime, so yeah as far as after 2020 I'll do whatever we have to do. But you have to remember here in the US: r22 is still gon na be available for the next 15 years.

10 to 15 years, even though after 2020 they just have to stop making it. There's still good. Think they've got stockpiles of that stuff, so they're still just gon na raise the price they're, just stockpiling that stuff right now, so yeah we'll still be able to buy it, you'll be able to use the reclaimed refrigerant and all that different stuff. So I'm not worried about it.

Like I said I mean if I have to use an alternative I'll do so, but I'm gon na make sure that it covers my ass and the customers know that that I'm not going to be liable for anything that happens. I've used a few alternative refrigerants, mainly I've used for 27a and probably used it four or five times and two of the times it worked out horrible. For me, where I lost compressors and long story short, they were trained units and I've since learned that they were. It was a big train package.

You know with a 10-ton compressor, it was a 3d scroll and I've since learned that the upper bearing on that compressor doesn't get its proper lubrication you're using one of the alternative refrigerants and that's why the compressor went bad essentially because the upper bearing wasn't getting lubed Properly because it wasn't being carried, the oil wasn't moving with the refrigerant essentially, and that was the problem that I had so you know. I've realized that a lot of the refrigerant alternative, refrigerant manufacturers actually saying not to use theirs in the train systems. With that 3d scroll now so I've learned my lesson there, but that one was a big one, because it was a 10 ton, 3d scroll compressor. That was a very expensive job and I had to eat essentially heat the compressor, because that was my choice to go with the retrofit refrigerant, so that one sucked and that one bit me - and that was really the turning point for the alternative, refrigerants so kind of Kind of stopped doing those so Gary black you're working on the heat craft, beacon twos.

So I haven't worked on a beacon system. I am working on the qrc, the quick response controllers, which I know are the the basically based off of the beacon system. They just don't have a controller, essentially everything's, just controlled off the board, so I've seen a lot of paperwork and different things on the beacon systems. I'm not too worried about it, but you know I like this new technology, it's kind of fun, so yeah carrier for the simplicity, yeah.

You know they are simple and easy. You know and I don't really have much bad to say about carrier. You know their stuffs. Fine, it works.

I mean I probably sell more carriers than I sell anything when I, when I do sell a packaged unit, it's hard to sell a package unit these days, though, because all the because I work with chain restaurants, they buy all that stuff themselves. For the most part, so yeah Fred, the old L series, those were my favorite Lennox units, but I honestly think that I liked the old L series, because I finally figured them all out. I think it took me a few years to figure out exactly how they worked and it made a huge difference. So no Rick train doesn't and I actually have a document.

If you guys don't know, train is very interesting, so we have train supply houses out here. I don't know if you guys have them too. Okay, we have a bunch, I'm sure you guys have trains supply houses. What am I thinking but um? We have a bunch out here and it's interesting because in the supply houses they sell all the alternative referred.

You know they saw the different brands, but then, if you ask them, do you guys approve any alternative refrigerants on your your units? They say no, so I was like intrigued by that. So I actually found a Trane document and it's really interesting. It was from about a year and a half two years ago and in the document I wish I had it, because I would do a screen share right now, but um in the document it specifically says, train does not or will not approve any alternative refrigerants for A what for a system that's under warranty, but if the system is out of warranty, follow you know these guidelines to retrofit your systems, so essentially they're saying they'll sell you that alternative refrigerant as long as it's they don't have to warranty it, but if they have To warranty it, you can't use the alternative refrigerant, so go figure on that one that one's just because they want to sell your refrigerant. That was an interesting one.

So Bristol yeah superior Bristol close man, they're gone, I'm surprised, someone doesn't buy him up, but yeah yeah. I work on the propane once Fred, I've got a video one or two videos working on the are 290 refrigerators I've. Now I haven't done it on a true one: I've done it on the delfield ones, they're all the same primetime you give and give and Rick a hard time. Man.

Thank you. Rick takes that to heart, dude he's he. He doesn't know how to say he doesn't, he doesn't say roof like you said he says ruff. Who cares? I know you're just messing with him primetime, but it's funny all right Elliot.

You asked how a tandem compressor works. Okay, it's easier to think of a tandem compressor as one compressor because they share a suction header and they share a discharge. Header essentially they're just piped together and a lot of times, they'll stage, one of the compressors down it's kind of like running a system on a nun loader way back in the day where it would shut off. Half the you know, half the compressor.

That's all a tandem system is, you know, sometimes you'll see tandem systems where they run so essentially there's two. You have one discharge header and you have one suction header and they pipe together and they pump together, and you know they have a usually an oil line that runs between the two. So it can share the oil from the the bottom of the compressor. You know, and it keeps the oil levels the same one.

One flaw you see on tandem compressors, depending on how they're piped is it'll, usually the suction gas or this the oil that's coming back and the suction line will typically dump into one compressor. Instead of dumping into both and that you'll see on the train units and sometimes on some of the Copeland units, so for that reason they have a line. That'll typically run from the oil sump from each compressor and connect the two. So that way, the oil levels stay the same inside of them.

I don't do a lot of work on tandem compressors, but I mean it's just it's just another compressor. I wouldn't wouldn't stress about it too much, especially if they're piped together, you know it's it's just just think of it as one compressor and then essentially they're, just shutting down half of it. So G have a good night man we'll see you later keep going down through here. Guys yeah, I know compete.

Most manufacturers do say alternative refrigerants will void the warranty you know. So what kind of beer am i drinking? I am drinking a it's a local brew. It's called a hanger 24 and it's orange wheat. It's just like a wheat L, it's not like 1/2 and wise in its it's, it's a little bit different, but it's just a local brewery from Redlands California, here so hangar, 24 orange wheat, Bristol and Tecumseh yeah.

That's funny Copeland, bull, Edom, yeah, pretty much everybody's switching to Archie 90. Gary. So does anybody uh see I'm not a cherry fan dart. Does I've never liked cherry? So I don't know if I would like a cherry wheat but yeah, try it.

Okay, yeah! I guess the critical this is similar to a shock top you know kind of I don't know. I think this is easier to drink, so I'm not gon na get drunk dude probably should have a disclaimer because I'm sure there's some kids on this channel watching you need to be 21 or older to drink alcoholic beverages. So YouTube is probably going to D monetize. My video now to pressed cold or bits or no, I have not.

I have not primetime so I have not worked on any of those. So oh you know I was hoping I could show you guys, but I can't I'll release a like a review. Video on the floor, one pro so I went ahead and bought the floor, one pro to test one specific function. I wanted to know if I could see the liquid level in a receiver when it is pumped down and you cannot.

I cannot not. I tried it in many many different ways with the floor. One Pro I don't know if it's, if it's a the cameras, not good enough, you know who knows the Fleur one pro is probably the most affordable without getting too cheap of a thermal imaging camera. I did a little bit of research and I tried it and it just it did not work for me.

I tried a couple different things now I will say when it did. Work is if I took a heat source and heated up the receiver. While it was pumped down and then used the thermal imaging camera. I could see the liquid level perfect.

I could see it at the three-quarter mark, so I'm going to release a video and I verified that that system was pumped down and it had three-quarters of a receiver full of liquid okay. Then I used the thermal imaging camera and I couldn't see the liquid level until I heated up the receiver, then when I heated up the receiver while it was pumped down, I could see the liquid level. I tried. Another thing too, was while it was pumped down after it cooled off.

I took a water hose with cold water and I wanted - and I doused the receiver and got it nice and cool the surface of it. And I wanted to see if you could tell where the liquid level was then - and I still couldn't - and I even tried the settings in the camera where I changed all the different colors and different functions, all the stuff. I I didn't read the instructions on the camera, but I just changed all the settings to see and I have that in the video and nothing and I tried it on multiple different systems, I'm fortunately in the video. I only showed it on one, but I tried it on a few other ones and I got the same results where I couldn't see the liquid level of of the refrigerant in there.

So it really was no use to me because if I had to heat up the receiver with the heat source, what's the difference than using my finger then so I just went ahead and sent the camera back. I bought it from Amazon, it cost like $ 4.99 or something like that. 499 bucks. So that's why - and you know, I'm a big fan of using true tech tools for all tool purchases, because I think they have great prices and they have a great staff over there.

But this particular instance - I didn't use them, because I had a really strong feeling that it wasn't gon na work and I didn't want to have to send that camera back to them. I kind of felt bad buying it, as you know like I did so. That's why I bought it from Amazon. So it's funny because we had a local trade show here and I into one of the guys from true check tools, and I told him that same story and - and I just said you know - I usually I buy him from you guys.

But I said I just didn't want to have to return something because I know that they would have taken aback because they're good guys, but you know then they would have to discounted it and try to sell it as a used item or something like that. So but yeah, so it didn't work for me. So keep on going down here. Reading what you guys have here: nope total tech.

I couldn't man, I was bummed dude. I really wanted to see the liquid level I'm I'm torn because I'm gon na reach out to one of these. These really fancy thermal imaging companies. I doubt Fleur will sent me something, but I know there's some new companies.

I was turned on to one by true tech tools: there's a new company like an up-and-coming company that makes really expensive thermal imaging cameras, and I'm not joking with you that they start at like five grand and then they go up the highest I saw was like 10 or 15 grand which I would never buy something like that. But I'm just intrigued to know if one of those thermal cameras would be able to see the liquid level. So I'm I'm tempted to reach out to one of them and see if they would send me like a demo unit, that I can try just to do that test, maybe someday in the future. When the thermal imaging technology gets cheaper, then you know that will be more affordable, but there's no way that it's practical for a company.

I mean for me to give my technicians a $ 5,000 camera that they're gon na draw up or lose. That's. That's not gon na happen. It was hard for me to even justify a $ 400 camera for my phone, like you know that that's a hard one too, because it's so easy to eat to lose, and the one thing I didn't like about the Fleur 1 Pro and you'll see in the Video, I guess I didn't show you guys it attached on my phone, but because I have like a I have an otter case on my phone.

I have a Samsung S - 9 plus and I'm an otter case, so the it uses the headphone jack for the thermal camera or no. It uses the USBC jack for the thermal camera, but it won't fit. So I had to use an adaptor and when you put the adapter on the floor, one Pro it just was really like flimsy and cheesy on the phone and - and I was afraid I was gon na break it off. So that's another thing.

I didn't really care about it either, but keep on going through the comments and catch back up to what I missed here, guys: okay, Rick yeah. I saw you with that and I was kind of curious, but like even in the video that that you showed recently where you know I didn't see the liquid level. I know you weren't looking for, though you were just kind of showing it. I didn't really see it too.

Well so yeah, I don't know what I'm gon na I like. I said I'm gon na reach out to one of those fancy ones. Just because I want to know you know someday when it gets cheaper. Maybe they'll have them on there.

So yeah I've heard about the the melting, a candle, critical think, but I mean what's the difference with melting a candle and using your finger. I really don't understand that one. It's not like you're getting the receiver that hot. So I don't know why you can't just pass your hand on it.

I mean you feel the temperature it. Maybe if your hands are so callous step, you can't feel the the heat, but the whole point is is with the heat source. When you have it pumped down, you run your fingers from the bottom up. In the moment it gets burning hot, that's the liquid level, so yeah, but I've heard about the candle thing.

I just don't know. If that's very practical for me so Fred yeah, I did try the Fleur one on the condenser. I can't remember. I don't think I showed it in this video, but I did try it and it was interesting.

You know what was really interesting was when I looked at the microchannel condenser with the flare one that was pretty cool. It wasn't very practical for me to justify the tool cost, but it was interesting to see because a microchannel it doesn't change state as it goes down the condenser like on a normal tube and fin a microchannel instantly flashes off or whatever you know so it each Row changes is its own circuit. I guess you can call it so it was interesting to see that method there. I don't know if I'd filmed that or videoed that but yeah.

So that was interesting, yeah dark. I could use a thermal-imaging camera yeah to check an electrical hot spot for sure and I'll be honest with you. I might have kept the floor one pro if it wasn't so flimsy being connected to my phone. That was another thing.

That kind of turned me off on it because I'll regularly use a infrared laser to check like electrical disconnect switches and look for hot spots on circuit breakers. So I could see where a thermal imaging camera would definitely help in a situation like that. I don't really recommend that Fleur one Pro, though, unless you don't put a on your phone, then it might work fine and they and what's interesting in the very beginning of the video I show again, I haven't released this video yet guys, but I will, in the Very beginning in the video I show the flirt one Pro has like in a little adjustment knob on it, and you can adjust the little USB C dongle that plugs into the bottom of your phone. You can adjust it up and down to compensate for a big case, but it's not enough to compensate for an otter case which i think is kind of silly, because the otter cases are the most rugged cases they have out there they're just too big.

So I would have thought Fleur would have figured that one out, but they didn't so hello. I don't know how to say your name but you're from Argentina. Thank you for watching. Okay got you Rick.

I saw that so you said it didn't show. Yeah cat makes that thermal-imaging phone caterpillar does, but I compared that because of the cost of the phone, and then I was looking at the cost of the Fleur one pro. I thought about just buying one of those phones and using it to film. Like my videos on or something like that, but the thermal-imaging camera in that phone was less quality than the flare.

One pro is. If you looked at the specs for the best bang for your buck was that floor, one pro as far as the image quality and that the camera itself had was the floor, one pro that was, in my opinion, that was you know looking at specs. That was the best one I could find so got you Brandon yeah yeah. If I, if I didn't, have to have it on my my otter case yeah, it would definitely be better.

So a prime time you asked if I've ever installed a blast freezer. No. I've worked on a blast freezer like not a giant one though I've worked on. You know some fancy ones from Europe or something like that installed in a in a giant kitchen that you know they could push a rolling cart into.

I've worked on those before essentially just a ginormous, evaporator coil and a big condensing unit on it, with a bunch of fans and interesting to work on. They had like temperature probes that they like six or seven temperature probes that they inserted in all the different meats. So that way they could bring it down to temperature, really quick, they're interesting to work on, but I've never worked on a giant blast freezer or anything. So I don't yeah turn okay pneumatic systems.

No, I haven't really worked on too many pneumatic systems. I might have looked at one Gary black - I don't know what you're talking about I'm just gon na leave it at that. Okay, I should try a plate freezer. I I don't know that I've worked on a plate.