Alright guys and we are live. I have been kind of going over a few things and I changed some of my audio settings. So if someone in the comments could let me know how the audio sounds, that would be great. I should be coming in a little bit clearer than normal, and hopefully you guys should hear less echo this way, alright cool.

So I just wanted to come on. I'm gon na try to do these live streams. A little more normal, I'm gon na try to do them on Mondays, if at all possible about this time is what I'm gon na try to do, and this way I can, you know, address some of the questions that I get just like. I did in the last live stream, but what I want to do the whole like theme of the live stream or whatever you want to say.

I want to start out with the topic that I want to talk about and then about halfway through. I want to answer questions, hopefully that works out for you guys that's kind of the plan. Okay, so today I just kind of want to go over basic exhaust systems and, as far as restaurants are concerned and how they operate. Okay, restaurants are a little different.

Okay, so you know we have an exhaust and obviously the exhaust fan is pulling air out of the building right. Okay, so it's there to pull out unwanted smelly, smoky whatever you want to say and again we're talking about restaurants, mostly okay, we get we get into. You know hospital work in different stuff, you're pulling out contaminants, okay, but let's just talk about restaurants, just to make it simple. The biggest thing I want to bring up is: is people tend to not completely understand what a building balances? Okay, a building balance is, is looking at the whole envelope of the building.

When we're talking about a restaurant, we have a problem: okay, because and I'm gon na I'm gon na make a little analogy here in a silly little visual, I'm gon na show you guys, but it really kind of shows people exactly what's going on alright. So in a restaurant, we've got an exhaust fan, okay, the exhaust fan is running and it is pulling the unwanted air out of the building the smoke, the the the smells whatever okay but the product or the the byproduct of not air out of the building is A negative air pressure, because really that's what an exhaust fan does right: it creates a negative air pressure. It's pulling air from one place and putting it to another. Okay, it's exhausting the air out of the building.

Well, when we create a negative air pressure, you have problems with that, especially when you're dealing with the restaurant restaurants, we tend to run multiple multiple exhaust fans, and you know the negative air pressure can be huge. Okay. What we need to do to solve that problem is we need to put make up air into the building? Okay, when we have make up air into the restaurant, then we can. You know balance out that negative air pressure with some positive air pressure in hopes that, typically, you want to run the restaurant in a slightly positive condition.

Okay, so, let's think of the restaurant as an envelope. Okay, I'm gon na show you guys a little example, and this is silly okay, paper bag. All right, we got a paper bag right here, hey guys, that's joining in we're talking about air balance. I'm gon na show you guys a silly little thing right here.

Okay, so air balance you know suck on it and the bag collapses right. Okay, so think of that as you're building the bag collapses, when the exhaust fans are running all right again bag collapses. But what happens if we cut a hole in the bottom of that bag? Okay, if we cut a hole big enough to the right pressure, my silly little bag right here, okay, you guys notice, nothing happens. The bag doesn't collapse when we cut a hole in the bottom of it.

Okay, I know that's silly. I know that sounds funny, but that's the easiest way to explain it. Okay, your restaurant has got a massive negative air pressure because the exhaust fans are running and you got to think too that that restaurant is designed to have all the doors shut to the building. Okay, it's it's a little bit different.

If you're dealing with a mom-and-pop place a nasty old Chinese restaurant, that leaves the back door open or they have a screen on the back. You know some of those places, but most restaurants, actually for health code reasons, they got to keep doors shut. Okay, so the negative air pressure creates a problem when we have all the doors shut in the building and we are pulling all those or pulling all that air there. Then the customers come and they try to open the door and if they can get the door open, what happens? We get a massive amount of outside air rushing in the building, because it's it's it's in such a negative air pressure that it's pulling all that air into the building right, so that massive amount of negative air can create lots of problems.

Because now all of our conditioned air inside that building is getting you know it's getting replaced with the unconditioned air from outside, basically, okay, so and especially in the wintertime in the Midwest and back east. You know we can have some serious problems again. I'm gon na make you guys, you know a little bit upset and I'm sorry to say this, but in California our winners are 50 degrees, but still to us 50 degrees, we're wearing parkas and ugg boots. We're freezing over here.

But I have you know as a joke, but you know when we pull in that outside air. It brings that unconditioned air into the building okay. So we have to replace that exhausted air with make up air okay as simple as it is. We have an exhaust fan and basically the amount of air that you're pulling out with that exhaust fan, the CFM's that exhaust fan is pulling out.

We have to put those CFM's back into the building or that air I should say back into the building. We do that in two ways in restaurants. Okay, more commonly these days, we do probably 85 90 percent of the air comes in on a make-up air unit, and then the you know the next 15 to 10 percent leftover will come in with our rtu units or our air conditioning units via minimum outside air Dampers on your economizers or fresh air intakes: okay, it's it's becoming more and more common to use make-up, air. In fact, I have some commercial restaurants that don't use makeup air units at all and they're building the load calculation was done just using the three air conditioners.

So they take the three air conditioners: they have minimum outside air settings on all three of those air conditioners and they run the make-up air through the air conditioners, which is interesting. Okay, because what happens when you lose an air conditioner, you lose your makeup. Air, okay, but that's becoming a more and more popular thing to happen, is using the air conditioners for makeup for a couple reasons, because they condition the air - and this is a common thing in Southern California, because we have a very mild temperate climate. Now, when you're going to go to places that have humidity or extremely cold air, then you're going to use conditioned, make up airs.

You know such as like a captive air unit that might have the DX coil inside of it, or you know the gas-fired heating section inside of it. We don't see those very much here in Southern California. For the most part, we just have dry air make up air units, but it's important to know. You know basically whether we conditioned that air through the air conditioner, whether we conditioned it through the make up air unit.

You know you'll have to look at your certain situation, but understanding the building balance is extremely important. Okay, and if you guys don't already know so next time, you guys go to a restaurant open the door. Do you feel a blast of cold air coming in that front door when you guys, you know open the doors, so it's interesting, Randy lads. I think the nightbot took you out.

I don't know what you did I'll have to look and see. I'm still getting. The hang of this this nightbot thing, so it might be a problem, I'm kind of curious what it is that you didn't say anything wrong hots, because you put symbols, I'm still getting used to this nightbot thing. So I apologize about that Randy.

I'm gon na fix that right now, hopefully, and get that turned off again. I'm still getting used to this thing, so there we go, it should be turned off now. So let's see what that does again, I'm still getting used to this guy. So, okay, so back to the make-up air unit.

You know we need to put that air back into the building. Okay, so you know like I said you guys, if you guys watch some of my videos. You'll see we're here, at least in Southern California, where we use the a/c units, as our makeup airs: okay, CNH guy, how you doing man I'm in Riverside so Alex. So is it too loud the mic? That's what I'm kind of curious about, because I can adjust my levels.

How does it sound to you guys? Does it sound too loud and to bassy coming over your guys's headphones or your speakers? I know there's a delay in the chat here in a second, so I kind of see what you guys have to say. So, let's get back to the makeup air and the air balance guys the guys that are just okay cool right on so you guys that are just kind of chiming in we're talking about building air balance when it comes to exhaust fans and when it comes to Restaurants: okay, that's what we're talking about mostly right now, so, like I already covered, we have an exhaust fan that pulls the air out and we have to put air back in the building, so we're gon na use a make-up air unit, okay of some sort. Okay, we may use like I already covered. We may use an RT u unit with the minimum outside air damper on the economizer of fresh air hood different things.

Someone had brought up in the comments earlier that, if you have too much of a negative air pressure on a building that you can pull the flue gasses out of the flue pipe of the water heaters and different things, that is very true again. I'm gon na I'm gon na. Send you guys back to a video that I made called mechanical room carbon monoxide problem. You guys look up that video and you'll see.

That was exactly what was happening. I had a customer that called me the gas company, for whatever reason they didn't shut him down, but the gas company came out and told them they had a carbon monoxide problem and what the gas company actually did was opened up their roof hatch to give them Outside air and left the root roof hatch open. Basically, but when I arrived, what was happening was the make up air on that particular building was being supplied by the air conditioning units or the rtu units, and two of the economizers had failed or the economizer dampers had failed. I should say the actuator actuator motors and it caused the building to go into an extremely negative air pressure and it was pulling the flue gases out of the flue pipe and just filling the building with carbon monoxide.

Ironically enough, the restaurant had called the gas company because they said they smelled gas, which still baffles me as to why the gas company didn't shut him down. I don't understand because in theory you know they should have shut them down until they got the problem fixed. The reason why is because they had a cook that was complaining that it was smelling funny and he was getting lightheaded but again go figure. The gas company.

This is Southern Cal. Socal gas did not shut him down. I don't know what they were thinking, but it was because they had an extremely negative air pressure and the like, I said it was pulling the flue gasses out of the flue pipe okay. Once I corrected the air balance, the problem was solved.

Alright. So in a nutshell, that is how your your restaurant exhaust fan system works. Okay, now, there's gon na be a lot of other things that we're gon na. Add into that, because what we tend to tie into the exhaust fans once you understand the concept of building air balance, and you understand what the exhaust fans are doing, then we need to start thinking about some other things, I'm also gon na plug something else.

If you guys, aren't already subscribed to go to HVAC our school okay, comm Brian or has a great website, of course he does the great podcast and stuff, and he has tech tips on there. You guys get those emails. If you already subscribed, if you're not subscribed, give it a shot, he sends you out a tech tip usually every day, and it's got some great information inside there that will. You know that that people are writing different articles for him all the time.

So Brian writes I'd, say majority of them, but then he has other contributors that occasionally write articles for him. So I've written a few articles for him, one of them that I wrote is titled HVAC, fire safety systems and restaurants, and that's the next thing we're gon na get into when we're talking about the exhaust fans. Okay, so in that exhaust fan or in that exhaust system for the restaurant, while it's running, we have to think about something. What happens if there's a fire in the building? Okay, what do you need to to create a fire? You need fuel, you need oxygen and you need heat or a spark right and then you can have a fire, so you have a fire inside of a restaurant and the entire AC system and the exhaust system and the make up air is running.

Theoretically, you could fuel the fire with that make up air right because we're adding oxygen to the building. Now, yes, we are still running the exhaust fans, but we're adding oxygen to the building. Okay, so something that we do in our exhaust systems for the restaurants built into them is usually in the hood control panels is a lot of safeties okay. First off they have a fire suppression system.

That's typically there's a different couple: different manufacturers, but it's typically the temperature devices. It's usually little pieces of metal that, if they melt they release the fire suppression chemical, it's kind of like fire extinguisher fluid one of the brand names is Ansel, they'll call them Hanzel systems and yeah. It's a heat link essentially, but when that heat link melts it's just a low temp metal and when it melts it releases, the fire suppression system and it'll put out the fire, but again we're still adding oxygen to the fire. Because our make upper units running right and that could be a problem so typically what we do in our restaurant exhaust fan systems is we want to shut off the make up air and shut off any air conditioning units, anything that supplies air into that building.

We want to shut them down so usually in the hood control panels. We've got an inner link system, that's wired, into the hood control panel, so you usually have an array of motor starters that are running your exhaust fans and inside that motor starter control system is an inner link contact usually and what it does is if the fire Suppression system goes off, there's, usually a micro switch in the fire suppression panel and that micro switch usually either sends power. It takes away power depending on how its wired up, and it basically tells the system to shut off the make up air and shut off all the rtu units and either turn on the exhaust fans, if nobody's in the building or just run the exhaust fans. If people are already in the building - and the theory behind that is - is that if there's a fire again, it's kind of a silly theory, but the doors are gon na be shut.

The exhaust fans are gon na run, it's gon na suffocate the fire, slow it down, so that the fire department can come and put it out again. That theory really doesn't apply when the building's occupied, because what's the first thing, if any of you have been in a restaurant people do, is they open up all the doors when they smell smoke? But in theory, that's the wrong thing to do because you're adding fuel to the fire if there is a fire okay, but you know if the building is unoccupied and we trickle the trigger the fire suppression system. It's gon na do its job, because all the doors are gon na be shut. It's gon na turn on all the exhaust fans, even if the hood switch isn't on it's gon na suffocate the fire and it's gon na close all the dampers and turn off all the make up air units if they're running and try to slow down the fire.

So there's gon na be all kinds of safety devices wired into your hood suppression or your hood system for the restaurant. Okay, some other things that they might do. They might interlink, for instance, in most of those systems, or at least the ones that I've set up. What I do is, I will wire in a contact that, whenever you turn on the hood switch to turn on all the exhaust fans, it'll automatically put all the air conditioners into an occupied mode and turn on all the indoor fans and run the indoor fans 24/7.

Because a lot of times, at least in Southern California, we're using the air conditioning units to give us make up air so whenever the exhaust fans are on, I need all those indoor fans running and I need my minimum outside air dampers to become up. You know open up to their positions so that we would bring our you know minimum amount of outside air and when we talk about minimum outside air, what we're talking about is is the minimum amount of outside air that I want in that building at all times, While that unit is occupied, usually that's there to satisfy your building, balance is usually what it's there for and then sometimes depending on, where I'm not going to go too deep into economizers right now, but sometimes, depending on the the I lost my train of thought there Right there, but depending on oh yeah, okay, so depending on the demand air ventilation requirements. So again one of the things it'll slowly be coming to your guyses area because it always starts in California in New York right. But what we have is we have demand air requirements that basically per occupant in the building.

We need to bring in so much fresh air, so oftentimes we'll do that with co2 sensors and if the co2 levels in the building get up to a certain amount, then we open up the outside air dampers even more to bring in more fresh air and in Through the rtu unit, usually and again, our Tia unit is our air conditioning unit. So so we have those relays wired into the exhaust system. So that way we can, you know, bring our make up air unit on at the same time as our ACS. Sometimes we'll do it like if we're working with a nice Lennox unit or even a some of the more high-end trained units, different ones like that, we can have an occupied signal that comes into the AC unit.

That does certain things when we go occupied. So if we get one of the nice Lennox units with a prodigy controller or even the old l-series units we can, when I I can program that unit. So that way, when it gets an occupied signal from the hood system, then it automatically opens up the outside air dampers to the minimum position. It automatically turns the blowers on it automatically starts using the fresh air heating and the fresh air cooling setting inside that unit.

So it's very important that you understand all the things that are integrated into your hood system. Another thing that I kind of want to go into a little bit is and again I want to reiterate that you know, especially in the Midwest and back east, where we have cold weather or even up north from us. You you're gon na sometimes they're, not gon na, be relying on the rtu units as much to bring in outside air and, like I already said, they're gon na be using conditioned make up air units. You know with fired gas, fired heaters and you know DX evaporator coils in them with condensing units on top of them, so to kind of pre cool that air.

Okay, so keep that in mind, but the theories still are the same. So, even on a system that has a gas-fired make up air unit and or DX coil in your your make up air unit for cooling, you know they're gon na shut those things off just the same. If there's a fire in the building and or we need those things running when the exhaust fans are running okay, if your systems aren't already set up like that, then maybe it's something you want to bring up to your customer and bring that building up to you Know proper operations that way we can solve those problems. We tend to find the low end, restaurants out here, the mom-and-pop they don't oftentimes, understand, building balance I'll, tell you a story.

I have a little hot dog shop, that's near me and they the first time I went in there. There was a massive sewage smell and it's like what the heck is going on, and you know what it was was. The building was so extremely negative that he was pulling the water out of the traps. I mean that's extremely negative, but that can happen.

You know if he doesn't have a very good trap. He'll pull the water right out of that trap and then you get the sewage smell coming into the building. So that's very important, Alex widen. Where do I set them in Southern California, a B C or D? Okay? So I imagine you're talking about the old-style Honeywell economizers that wants you to set the enthalpy positions.

Correct, be honest with you, I'm trying to remember off the top of my head on those old ones. I think we were running about d because isn't D, like 64 degrees, with like I'm, trying to remember off the top of my head, but doesn't D. I think D is the the really cold setting and then the really low humidity. I believe we run into a lot of the new Jade economizers.

I haven't used any of the new bull emo ones, but I've heard they're just the same and those ones are really cool because you really don't work with a B C and D anymore. You work with numbers and the the the Jade economizer setup is so much nicer because you basically just say hey. I want this temperature and this humidity and it's so much easier that way. So then you don't have to sit there and plot it on that graph and do the silly math and everything okay so but yeah.

If I remember, I think we set them at D, is what I think we do. I shouldn't say I set them at D. That's where they're usually set at you know you can usually go a little bit higher to get some more outside air, because I would prefer to start bringing outside air in about 70 degrees. Again, I don't want to go crazy into economizers.

We can do a whole nother live stream on that. But you know if you set up that economizer right and you set a single-stage unit up as a two-stage, then you know first stage is the economizer. Second stage is the air conditioner and then you know it'll start up on the economizer and if that doesn't say fulfill the needs, it'll turn on the air conditioner at the same time. So then you get a little bit of outside air and you still get mechanical cooling running too.

So it's important to to understand how to set up those economizers and make sure they're set properly. I I'd say: that's one of the biggest things is setting up your economizers as especially if it's a single stage unit setting them up as a two-stage unit. So that way you get some mechanical cooling. If the outdoor air still doesn't fulfill your cooling needs.

So but again we'll go that's a whole nother thing. I don't want to go too crazy and do economizers right now. So, okay, so we've talked about our exhaust system. We've talked about our make-up.

Air we've talked about our building balance and we have talked about some of the things that we'll bring into the fire suppression system and the safety contacts that we add into that exhaust system. We've talked about bringing an occupied signal to our air conditioners to bring on our rtu units and/or make-up, air units whenever the hood switches are turned on. That's very, very important. It's also very important that the restaurant understands that they are not supposed to operate their hood system without hood filters.

Inside of them. That's something that very commonly happens. A lot of people argue with you about it, but those hood filters need to be in the hoods when that exhaust system is running. Okay, because the hood filters, and again I'm not going to name any restaurant names, but there's certain restaurants that they're exhaust fans pull all the grease out of the building.

And that's not what's supposed to happen. The hood filters are actually supposed to catch the grease before they get into the hood ducts. So if they have a properly setup hood system and they have the right filters in there, the grease that's coming off of their cooking equipment. It's supposed to hit that hood filter and get trapped and then run down into a grease trap and then just the heat and the smoke is supposed to go out the exhaust system.

Okay, that's typically what happens now you know that uh sorry, I got distracted by one of the comments, but that's typically what's supposed to happen, so it's very important that our hood systems have the hood filters inside of them. Okay, I'm going to go to these comments. Real quick and kind of read and then I'll go back into a few other things. Okay, cbcb.

You asked me about a background on myself. Okay, I apologize. If you guys haven't already I, if your subscribers to my channel, there's an intro video on my channel and it would it kind of gives you a little bit of background about me. Okay, obviously, my name is Chris.

I'm a service manager part owner of a refrigeration, small refrigeration service company. Here in Southern California, we deal with ninety-eight percent of our businesses - restaurants, okay, I've done it officially for about 16 years, but I grew up in this trade working for my dad. Since I was a little kid, you know used to sit on his bucket holdin, his flashlight for him, so I've been in it for a lot longer than 16 years. But officially, when I finished high school, I came to work for him and now I run the company with him and we're partners so but, like I said, 98 % of my work as restaurants.

I will be honest with you. I do not know everything. Okay, guys. I'm not going to ever pretend to know everything.

I'm gon na be honest with you that what I do know and the stuff that I talk about is because I've made a lot of mistakes. In my my career, I've learned from my mistakes that was very important. I came up in a time when I came up at a time when rules were still, you know not really followed. Okay, you know I came up being taught by my dad and my cousin and they are great technicians and great mechanics, but they came from the era that you know they were.

They were technicians before you had to recover gasps, they were technicians. Before you did things. The right way, I was never taught to use super heat and subcooling. I was never taught to recover gas heck.

Well, I'm not gon na say I have well when I was a little kid before 1992. I can remember blowing out condensers with our 22 okay. So before before it became illegal, I can remember doing that. So I mean that just shows you.

I came up in a time when I realized that things were wrong and I learned from that really quick and learned that that wasn't right and that's how I kind of got to the point that I'm at now I've just you know, made a lot of mistakes And - and you know, called a lot of people learned a lot of people. I hated telling my customers that I didn't know what I was doing so I never did. I always had a really creative way of telling my customers that I needed to come back. The next day - and you know I would come up with all kinds of different ways like hey, I got it working, you know, but I'm just not super confident in, and I want you guys to be extremely happy with my service.

So what I would like to do is just go ahead and I'm gon na follow up tomorrow and you know, and what that meant. That was code, for I don't know what I'm working on it's kind of working, I'm gon na call for some tech support. I'm gon na do a bunch of reading and I'll come back tomorrow and I'll fix it. Okay, that's that's kind of how I came up and I just didn't like doing that.

So I learned and read and when you know when, when someone couldn't explain how not to do something, I drove me nuts, I had to figure out the right way. So that's who I am guys. Okay, if that answers your question cbcb, so I I hope that you guys can learn from my mistakes. That's why I make these videos, if I haven't, if you haven't heard it already.

The reason why I started making these videos was from my own employees and I decided to go ahead and come public and when I made in public you know they kind of took off and they are what they are. I just I figured why not give all this information to you guys too, because it wasn't given to me the way that I wish it would have been given to me. So I'm hoping that you guys can take it and there's so much other information out there. That can help you guys, you know Brian or does a great job on HVAC school.

You know, you've got some great live streams, some great YouTube channels. So I encourage you guys to read and read and read. Okay. The next thing I want to cover is: I want to talk about motor starters, okay, because that was something that was brought up to me and asked about me, and how do you setup a motor starter, so I'm just gon na go a little bit into them And then, after that, I'll answer some more you guys's questions, okay, so motor starters, okay, what they are is essentially a motor starter.

Alright they're a contactor essentially that pulls in and turns a motor on, that's in in in the simplest form, that's what they are. Okay, so you have a hood switch one, a hundred, usually a 115 volt power, switch 120 volt power switch and when you turn that switch on you want it to turn your exhaust fans on right. But the problem is, is that usually our exhaust fans are three Faye's exhaust fan, so that hundred and fifteen volt hood switch power or whatever control voltage is turning. That hood on typically isn't correct to turn on that exhaust fan right because, usually it's three-phase 208 or 460.

Who knows so? What we do is we have a three-phase contactor in there. Okay and it's simplest form that contactor gets turned on when you turn on that hood switch okay happen to have one right here, show it to you guys, alright right here. This is a motor starter. Okay, this is in its simplest form.

This is a three pole motor starter with some auxiliary contacts it has coil voltage and when the coil voltage pulls in it pulls the motor starter in okay. Now, what we're going to do is we're going to add some other features to that motor starter. So we've got this really cool device that we can add on to the bottom of this motor starter, and what we're gon na do is we're gon na monitor the amperage of that motor starter with this overload protector. Okay, this overload protector is gon na screw into the bottom of this motor starter, and it's gon na sit just like that, and with that overload protector, what we do is we can we can set and I'm going to pull the contactor off.

So you can see it, but I know it's kind of difficult, because this isn't the greatest camera to zoom in but right on this motor starter right here we have a little dial that we can adjust and we're gon na set that adjustment typically to about 10 To 25 % over your motors run load amps, okay, what you usually want to do, there's a couple different rules of thumb out there. You always want to lean on the manufacturers. The manufacturers are gon na, tell you where they want their equipment set at, but you know typically you're gon na run 10 to 25 % over your motors run, load amps, and what that's gon na do is. This overload relay is going to monitor the amperage coming in see the wires coming out the top it's going to monitor the over the amperage and if it ever sees an overcurrent device, it has a little bit of a time delay built into it just mechanically built Into it, but it's going to shut off that motor if there's a problem inside of there.

Okay, if it sees that higher amperage for the set amount of time that that overload contactor is set to monitor for okay. Excuse me: nose is itching, so the motor starter is there to turn on the exhaust fan, the motor starters there to monitor the amperage okay via the little overloads that are inside of there. You can see the older motor starters, the magnetic motor starters, which are great ones, they're, very intimidating, looking in fact, the old furnace and siemens motor starters used to scare me when I used to see them because they were these giant things with wires going to them And they would always buzz and they look huge and they looked at very, very you know intimidating, and they used to actually be one of the scariest things for me that an electric defrost I just never understood it, but once it finally got explained to me how They were working, it kind of made sense okay, so it's just there to monitor uh. You know amperage of the motor, essentially okay, and whenever the in and there's more to it guys, but we're not gon na go crazy, crazy, technical about this.

Okay, you guys do have to do some of your own reading. A little bit to to understand. Excuse me, sorry to understand what they do, but but essentially it's going to monitor the amperage and it's going to you know, shut off the motor. So what I would like to do is I'm gon na actually make a video where I can break down a motor starter for you guys and explain the wiring I'll be honest with you.

I'll probably make a trainer board and kind of similar. If you guys have seen my smoke detector, video, how I showed you guys in the smoke detector, video I'll make one of those boards too, with the motor starter and we'll dive into a start/stop switch. And how do i rim and different stuff like that? So that'll be coming soon: okay, Zhi Martinez, yeah. I I got a lot of comments of people saying that I was looking at them and freaking him out.

So that's why I moved the camera up: okay, whatever it was kind of funny III. I thought that it looked better with me looking at the camera, but as many comments as I got. That's why I decided to go ahead and move it up and and if you guys haven't can't tell you know, I've already asked a lot of people that started in this livestream, but I upgraded my audio. So I mic still sounding good to you new guys that just came in I can adjust the I can bring the bass down if it's too high I've been playing with it for about a week trying to get the bass level set right and everything.

So hopefully it's working out for you guys and the audio is a lot better. I was just kind of sick of the echo and everything that I had in my my little office here. It's not the perfect office for doing audio, because I have tile floors and there's nothing on the walls, so, okay cool right on all right, so motor starters, you know these motor starters are tied into our exhaust fan system. This is how using these these auxilary relays on these motor starters - this is how they are going to.

You know, do different things we tie them into and what I will do in my my video that I do for you guys on my normal channel. I will. I will go to a couple motor starter systems or exhaust systems and break them down for you guys and show them exactly how they work and how they, inter link into the the fire system and everything so, okay, alright, so that's kind of it on what I. What I planned on talking about guys, you guys, have questions about this stuff.

We can talk about it once you guys throw some stuff into the comments. Let me know, let me know what you guys want to talk about. I really didn't. I I think I addressed most of the questions about my glycol, video.

I don't know if there was any more that you guys had. That was the last video since I did a live stream. So Jean Martinez, when am I gon na start podcasting? I don't know man uh, you know I'm still working on it right on yeah, a Wolfman Chris over here you know. No, I didn't hit the Lotto Clint.

No, I wish I did, although I did buy all this studio equipment, so the money is coming from somewhere. Thank God for credit cards right just kidding. I learned my lesson. I don't use credit cards anymore so, but yeah so about the glycol stuff.

You know if you guys have any more questions about the glycol system. Let me know it's pretty simple. You know. I really didn't go into too much depth, but typically a couple things I wanted to cover about the glycol video was, you know, I don't do big giant glycol industrial systems? Okay, I do just small little beer systems and you just use those little power pack units that are monitor or that are cooling that the beer lines.

Essentially, you know it's important to understand that in those systems the glycol you know, we typically want to set it for, about 26 degrees to maintain a beer temp of about 40 degrees, because obviously we have to be lower than our product temperature right to absorb heat. So that's where we run it a little bit lower. Okay Ness Ness. No, I am NOT tab certified.

I wish I was honestly there's a if any of you guys. Well, it's not just a Southern California thing, but we have NCI right. I don't remember what NCI stands for, but they're the air air company. They teach you about air conditioning, they teach you about gas appliances, all that stuff right.

Well, NCI actually has a program they're located one of their. I think their main office here in Southern California - and I think it's in Los Alamitos, if I remember right but um, they have completely subsidized education there and I can actually go get air balance certified through. I don't think it's through tab, no yeah. It is through tab right, but it's not through Neb or maybe they do Neb to.

I don't know, there's two different air Balance: certifications, I believe, there's tab and ebb, but anyways you can go get air balance certified for like 150 bucks or something like that and I've been wanting to do it for many many years. I'll be honest with you, I don't have the manpower or the crew to do any air balances, but just for my own knowledge, I'd love to know how to properly air balance. I mean I just do it I'll, be honest with you. I think I've showed it in some of my videos.

It's a very crude way of checking. The air balances is just lighting, something on fire and watching where the smoke goes. Just take some napkins wad them up, go walk by the door open it check the balance, see if the smoke goes in and out again. That is not a certified air balance.

I you know, that's just to get them in the ballpark, so they can call the air balance company out. So, okay, so do I see a lot of Andrew Redman asks if I see a lot of exhaust fans tied into the building automation system? I don't work on a lot of systems that have building automation, but I imagine if you're, dealing in big giant Hospital and stuff, I imagine that they would tie it into the BAS system. But again I don't don't deal with the building automations too much Jean Martinez. You're asking if i hook up with NorCal dave, you know I've thought about the podcasting thing and in in eventually honestly.

Yes, I will do something. I know I've mentioned it a few times. It will come just kind of slowly easing my way into this right now. The plans are to obviously I updated my audio equipment, so that way I had better sounding mic and everything and I'm just kind of gon na start doing some of these live streams a little bit more getting used to that, and then you know maybe we'll think About doing a podcast III have been doing some research and stuff, and you know maybe we'll do something definitely like I said in the last ones I'm gon na need.

You know people to come on there every once in a while and talk and stuff like that, because I can't I don't think I could fulfill a podcast, 100 % by myself. I don't like to hear myself talk that much so OC Dobb you're, asking how much air or CFM should be drawn through the hoods to remove certain amount of heat load. Okay, that's where you're gon na get a little technical, and I honestly don't feel comfortable enough talking about that off the top of my head right now without some proper documentation in front of me. But you do need to understand that sizing exhaust fans is a very, very important thing and they need to be properly sized.

So you can't just guess you can't just throw oh, let's just throw this size exhaust fan up on top of that roof. Okay, you do have to do a proper heat load for the building and a restaurant heat load. Calculation is a very technical thing. It's not like doing a little box load calculation for your house.

It's you've got to take into account everything that's going on in that restaurant you're gon na take the BTU output of every heating appliance. That's in that building, which is gon na, be tons of it. You're gon na take a lot of things into account. So you definitely that's a whole.

That's a week, long podcast talking about sizing, equipment and doing that, okay, but it is important that people understand you, don't just throw things in there. You don't just you know, wing it and throw an exhaust fan on there. Okay, it's very very important. She size them properly.

Okay, Ness Ness. Oh it's nest. Nessie is how you pronounce that you said your boss tried to have you do an air balance when economizers saying that in exhaust fans were broken yeah that it's not gon na work? You know in order to do an air balance that building has to be working a hundred percent. You know all the exhaust fans have to be running, all the doors need to be shut to the building, and you know the makeup airs or whatever is bringing the outside end of the building.

All has to be running properly. Hood filters have to be cleaned. You know AC filters have to be cleaned all the AC, if you're using outside air through the ACS, all the indoor fans have to be running, I mean there's a lot of variables that go into a building balance. So it's very important that you understand, and I would strongly urge you guys not to touch anything to do with the building balance.

Unless you really really know what you're doing, because, especially if someone's paid a certified air balance to company to come in there and do that air balance, that's a lot of money that you're gon na be messing up. So don't play with it. If you don't know what you're doing so, okay, I'm just kind of going through the comments here guys. Oh, I got you all right, Dave's, a good guy man Dave's a really good guy.

I actually I'm gon na, be honest with you, NorCal Dave and yes, I I imagine I can understand why you say we're opposites, but NorCal Dave watching his videos. I watched those four years. You know those are what what gave me the motivation to make my own videos in no way do I think, I'm better than him. Norcal dave is an awesome mechanic and - and I know that's not what you're saying, but I'm just saying, he's a great guy and if you guys aren't already subscribers, which I'm sure you guys all are, I think he has just about 10,000 subscribers.

He is a great great guy and I don't know if you guys know this about NorCal Dave. I I heard this on a podcast when he did the podcast with Zack and Ralph a while back is that you know all those videos that he does that's a side hustle for him. He has a side business. He works at a college full time and every video you guys see is norcal Dave doing it on the side again, full business he's not a you know, he's not stealing work, I mean he's, got an actual business and everything, but that's a trip that dude is A hustler he's an awesome, dude and Dave.

If you happen to watch this of your videos, man, so Dave's, a cool guy cameras gon na go through the comments here. Dudu I'm gon na you know, someone was bringing up motor sheaves inside here. Do not adjust motor sheaves do not adjust motor sheaves. Let's just put it at that.

Ok again, if you don't understand a building balance and how a building balance works, you have no business adjusting a motor Shiva. It's one thing: if you have to change, or I call an pulleys it's one thing: if you have to change a pulley, then you set it back to where it was at before. Okay, that's fine! You can change a pulley, but don't ever adjust the sheaves setting the open and close the pulley. Unless you know what you're doing, because again, you have to understand how a building balance works.

I'm sure none of you guys do this and if you do don't admit it and don't do it again, but don't ever adjust a sheave, the tighten a belt. Okay, it is wrong and you don't do it that way. You tighten a belt by adjusting the motor in and out and tightening the belt. You do not adjust a sheave okay.

I've heard of some people saying that and again please don't admit that you do that, because it's just not right. Okay, don't do that! Don't adjust motor sheaves that way to to tighten up belts and don't adjust them to to change air flows and different things unless you know what you're doing okay or unless the customer signs off on it, I've had customers that have had professional air balance. Companies come out and balance the building and then all the sudden it doesn't work right. The air conditioners don't work right and you find out that they change pulleys and the air conditioners.

They slowed him down, they sped him up, and I've had them sign off on me. Going back in and adjusting all the motor pulleys back to the factory set point to get proper airflow. I've done that, but I had the customers blessing and they understood that. I was gon na screw up their air balance, you know, and then they were gon na get the company to come back out there.

But you do have to be careful because, just because someone's a certified air Balance, that's something that I found some of the certified air balance companies that I've dealt with here in Southern California. I've dealt with two or three different ones, a lot of times. They don't know anything about air conditioning they're, just there to look at plans and adjust things until numbers. They don't understand that when they adjust that motor pulley on that rtu unit to bring more outside air in or whatever they're doing that they're adjusting the efficiency of the air conditioner so just be cautious about adjusting sheaves.

Okay, be very careful about that. I'm just reading through the comments here: primetime hey. If it works for you, bro go for it, you bend the rules, you make it work. The only thing I would say is this: please make sure that the guy that comes in behind you doesn't have to fix a giant mess.

So I you know, I tell the guys that work for me. You know I'm gon na tell you how to do it and I'm gon na tell you how to do it my way and there's nothing wrong with them doing it their way so long as it works just as good as my way. That's that's all that matters to me so long as it works, and I don't have to fix a giant cluster when I go in there next time. That's that's! That's how I feel about it, but there's multiple ways to do things and if you guys know how to do it a different way, then so be it man, I'm not saying that.

There's the only way - and I don't necessarily always follow the book - you know so you're on a side note. Let me reach over here. My last video you guys were asking me about about using a thermal imager and I decided to go ahead and buy one. So I tried it out for the first time today I was checking receiver levels on a head Master System and I was still trying to get used to it.

I think I saw the liquid level in the receiver, but so there'll be a video soon to follow. On that too, so, okay just kind of going down through these Alex Wyden. What do you mean by fireEye's? What do you mean by that? I understand that one: okay, uh Jonathan aguas aguas. I believe forgive me if I'm butchering your name you're asking me to talk about TD from an evaporator saturation, temping boxed him, okay, so the TD - and this is a very confusing thing for people that go to air conditioning school and then start learning refrigeration, because a Lot of times in air-conditioning, school, we're talking about a TD and that's our temperature difference between return and supplier right.

Well, if we want to get technical, that's actually our delta T and and that's, but essentially, if you break down delta T that just means D different difference right, but for for all intents and purposes, let's call the air temperature difference or temperature split across an air Conditioner our delta T, okay and let's talk about our TD as far as refrigeration goes, that's going to be your return, air temp difference between the saturation temperature of the refrigerant or your evaporator coil temperature and the return air temp. Okay, that the TD is essentially a byproduct of your super heat setting. Okay, your system was designed in your evaporator coil and your let's just talk about a walk-in cooler. Your evaporator coil was designed to run at a certain TD.

Okay, typically we're gon na just use 10 degrees because that's a very common number on a general product Eve, a protocol for a walk-in cooler, we're gon na run about a 10 degree TD, and that was designed to put out so many BTUs at a certain TD. Okay, so to change the TD, what we would do on that particular system - let's say we needed to fine-tune it is we would adjust our superheat right, because if it's the temperature, if it's the difference between our return, air, temp or the air coming back into the Evaporator and the saturation temperature or the evaporator temperature, the temperature inside the the refrigerant lines: okay, the refrigerant temperature - if it's the difference, then by adjusting your expansion valve we're going to adjust that temperature difference right. So you, typically if a system has been designed properly, what you're gon na do is you're gon na install the proper expansion valve and then you're gon na set the superheat, and your TD should actually be whatever the coil manufacturers designed it as or the the person That designed your blocks, your TD, is gon na, essentially be the byproduct of your superheat setting okay. So when you adjust your expansion valve your your theoretically gon na change, your your TD across that evaporator, okay, keep going down here through here, hey familia how're! You doing today yeah I'm gon na.

Let you know familiar that thermal imaging camera. I'm super excited, I'm hoping that it'll work to to check refrigerant levels in a receiver. That's what I'm hoping for! I'm hoping that at all it'll handle a refrigerant level. So that way, I don't have to use my heat source and pump the receiver down anymore.

That's what I'm kind of aiming for, but we'll see we'll see how that works. So in you know, I'm gon na give it a couple days and if it doesn't work, I'm gon na send it back so but, like I said, I only used it for a few minutes today. I don't really know exactly how it worked and so we'll check it out. So, okay be how I assumed your restaurant owner, and you said you have a restaurant hood with a sensor to the make up air and you have to reset the make up air.

At least once a month when the tech comes, you can't find any problems. You know if, if the tech can't figure it out, then maybe it's time to talk to another tech, not saying anything about that tech, but sometimes there's problems that I can't figure out, and sometimes it takes a second set of eyes to figure something out. There's a million things that it could be. I really can't tell you, but you know I'd suggest you you, you lean on another technician or another company and have them come out and address your needs.

So that way you can take care of that. So DW. You asked what's the process to get my refrigeration ticket in California. Okay, so you want to know the interesting thing about California is.

There is no license that you need to be a refrigeration technician. The only certification you legally have to have as your Section 608 certification. You can be a refrigeration technician, no problem just go get a job with any company. I really wish that it wasn't that way.

I really wish that you would have to have a license to be a refrigeration technician, but unfortunately we're such a liberal state that you know that's that's just the way it is, and I don't want to get political, but it's just it is what it is. We, you know to be a business owner, you have to have a contractor's license, but that's it you know and and to have a contractor's license. You have to have been in the business trade for so long or have someone sign off? You know it's just some silly stuff, but as far as to be a refrigeration technician you know I can hire anybody off the street today and they could legally work for me no problem as long as they have their sex and 608 certification. So through the comments guys, okay, so I hope you guys like these videos, you know, let me know, I know you guys.

I've said it in the last video. Let me know in the comments.