This video is brought to you by sportlin quality, integrity and tradition. Today, we've got a reach in that they say is not working properly um. It has an error message on the temperature controller, looks like the defrost is kind of messed up, so we're going to go through this guy and see what we can figure out what's going on here, so i'm taking all the food out because i can't work on It you know so whenever i work on these things, all the food is out of the box, i'm not trying on something this small, i'm not going to try to make it work with food in there. It's just going to make it a nightmare so we're starting with that.

Then we're going to evaluate what's going on here what the e02 means. I bet you anything. It means a sensor failure, so i looked just asked the google dell field e02. I searched that and boom.

It came up and said bad coil sensor. Okay, so we're going to open this guy up inspect the control, because these things are notorious for getting water damaged, doesn't look like. I see water damage but we're going to inspect the control and then we're going to change the sensors and we change the sensors as a set as long as it's not under warranty we'll have to see this is a 2017, so i don't think it's going to Be under warranty, they typically have a three-year parts and labor, but we'll pull it open and do what we have to do to get. The sensors changed, hold the cover off and you just usually inspect the control to see.

If you see any calcium on it, i don't see any so it doesn't look like water damage. So, like i said we're going to change both sensors, we will confirm warranty status. The reason why i say warranty status is dell field. Won't pay you to change both.

They only want you to change the failed one, but these sensors they fail together, in my opinion, so whenever i do them out of warranty, they get both of them as a set, but uh yeah we're looking good. So we're just going to go ahead and start disassembling, this guy, it's kind of a process, but once you've done it, you realize what you need to do we're getting in here now. This thing is a little dirty inside i talked to them about it. They're going to try to clean it, but one of the downsides is the design of the box, it's impossible for them to clean, because everything is bolted in you know like there's really no way for them to get the drawer assemblies out like these things are just A really bad design, so it's very common that there's stuff in the bottom of them.

It's just horrible design, like i said, but anyways um. I don't like to get dirty, i'm a spaz about that kind of stuff. I got issues so i will be putting cardboard down to make sure i don't get this stuff on me, but i'm pretty good at getting in here without getting anything on me. I know what i need as far as my extensions and things, and you know i have all the tools to work on these things because i work on them all.

You know, fan motor we're going to take this whole assembly off it'll, get unplugged and then we'll get in there to the sensors. This little guy and this little guy holds in the uh air temp probe the coil sensing probe just shoves in the coil. So i get them both loose and then we're actually going to pull i'll, show you, but we're going to fasten the new probes to the other side and pull them through, because it's got to go through like a little intricate up and down to get the actual Penetrations down at the bottom, we'll see how it comes up there, so it's kind of a chore to fish it through on the back side of the region. There's a couple screws which you got ta undo now.

If this is one of the built-in ones, and it's up against a wall sitting on a curb with no casters on it, your sol getting these sensors replaced through the back, and you end up having to drill holes and stuff. It's a pain when you do it that way, but it is what it is, but luckily these ones are on wheels, so we can get to the back feed the sensors through with the probe and all the way through all this stuff trust me because these plugs They don't fit through this plastic junk very easily right, so i feed them through. I cut the old sensors if it's under warranty, you're not supposed to cut the sensors but whatever um most of the time, they're not going to even inspect them anyways, but uh tape. Them like this and then we're going to pull the wires through from the other side, so it's kind of a chore.

You want to make sure you do this all in order. So that way you get to the other side. You pull it through. You connect the wires.

You come back here. You put the cover back on just get in here. We're gon na try to carefully pull it through. There we go came through so now we're good! So then, we're just gon na put the sensors where they belong and we'll get back behind and put all those covers back on all right.

Get it secured up in here make it look pretty, so the wires are out of the way and then we'll pull the rest of it through and make it look nice on the other end. So i ended up doing all this before i did the inside. Just so i could push the box back and be done with it. I can't deal with this, so i'm just cleaning it myself.

I can't wait. It's too nasty in here i'm just going to give it a quick little rinse out squirt as much of the water out blow the drain out, because the drain's plugged up and then i'm going to put cardboard down on the ground because it's going to get all Wet all right, we're all cleaned out dried out as best as possible made a mess on the floor. I want to point out that they don't give you enough room for those evaporative familiar wires and you end up having to do this blind. So i try to straighten out these terminals but they're a little twisted, we're gon na get in there with our hands and it's not something you can show on camera.

But you got ta just very carefully feel and put them on. I've had these break and then you need a new evaporator fan motor, but if you do it carefully, you can get it. Luckily i caught it. The drain was still plugged up, so we took care of that pulled the pan out.

Rinsed, it out blew the drain out with water and then uh putting it back together. Now, once you get the sensors pulled through, you see they're all tucked back in there. You want to put a big fat knot on there, so nobody can accidentally pull them out and then just get them plugged back into the control start it up and we're gon na watch it come down to tent make sure everything else is good. These guys start in a defrost.

You can simply just hold down the defrost button, it'll terminate the defrost and then it'll pull it down to temp whenever you restart them and replug them in they do that we're waiting um. I went ahead and shut off the top section so that way we can watch the bottom pull down um. The other thing too, is you always want to make sure that the evaporator fan motor is actually working because those little plugs they can get messed up like? I said so. I already confirmed too that the evaporative fan motors are running so we're just watching this thing come down to temperature and also since i had the hose here, i blasted this condenser too cleaned it out, make sure it was nice and good all right.

We're satisfied i'm to go and turn the top back on. I saw they weren't complaining about the top. They were only complaining about the bottom and what the failed coil sensor will do is actually make it skip defrost and then you'll have freeze up problems occasionally. I think this one, the sensor actually shorted.

Sometimes the sensor will just be out of calibration or off you know and then it'll just cause freeze up issues and stuff. But this thing i believe i don't know what the programming inside, but i believe, usually a coil sensor - makes it skip defrosts or something but uh yeah. So we're going to tell them to keep an eye on it and, like i said the the top was working. So they weren't really complaining about that one.

I don't see the need to put service gauges on this guy. It came down significantly within about 15 minutes, so i'm pretty confident that we're going to be good to go as long as they're, not having temperature issues when it comes to the top. You want to see an even frost line, all the way around the top and it's nice and even all the way, nice and good um. But you would just want to see that even that's a good indication that it's working properly but again they're not complaining at all about the top section.

So i'm happy with this one. I gave them the keys to it and told them to go to town. So so we're working on a set of cooks drawers today that uh they were completely iced up and we got to get them defrosted before we can even troubleshoot anything. So we powered them off, get the ice melted.

So we can pull this drawer assembly apart and then we'll try to figure out what the heck is going on with this thing. So, unfortunately, this thing is so iced up. We're just gon na have to hammer it with water. We can't even get the guard off.

So we're just gon na have to blast it through the fan guards and the fan motors are gon na get wet. You know you don't want that to happen, but there's not much. You can do when they're iced up this bad all right. We got this guy.

All defrosted got the drain blown out now little uh information about this box. It was plugged in it was iced up and the temperature controller had no display and the temp control is missing. The button covers too more than likely there's massive water damage in this control. Oh yeah, that's grime and gunk behind there um.

We are going to replace this control. I brought one with me and we're gon na change the sensors, because we need these covers off. It's a pain, so we need to uh get that taken care of now. The fact that it was iced up top to bottom front to back is a pretty good indication that it's not low on charge doesn't necessarily mean a hundred percent, but usually you wouldn't see it iced up like that if it was low on charge.

So i'm pretty confident we can change the control and hopefully not have any other issues. We still got to clean the box out a little bit too, but we're gon na change the control first, okay, when we're getting ready to do this, we tape the new probes to the old ones and then we're gon na try to pull them through. If it's not all frozen up in here, it can be kind of tricky, but there we go nice and slow and then we're pulling them through on the inside. We'll pull about two feet in there 18 inches.

Something like that and then now we're good and we can hook up the probes, put the evaporator back together and then we're good we're running if you try to pull them the other way. These things get caught up on everything, all right, we're just confirming, and it looks like we're hitting turn it off, so we're hitting a wire so something's going on there we'll have to uh figure out which one's hitting so we got the evaporator put back together. We got the drawer box put back in our drawer cage all that stuff now running. These is rather intricate.

You need to make sure that you run these in the correct way. You don't want a lot of excess right here, but it's got to run through this little plastic grommet right here and sometimes it can be tricky getting these big plugs through there. So what you want to do is you want to start with the biggest one and you want to fish the biggest one through that little hole first and then try to do the small one and trust me if you do the small one first, this wire size Is going to prevent that big one from going through, sometimes you'll have to bust the little clip out. But if you do it carefully, you should be able to do it without it and if you guys notice too, this is an r290 system and we left the ports on the last time we worked on it, but we marked them so that way, someone you know.

Obviously, and there's caution things everywhere, so we know sometimes we do leave them on if the unit's out of warranty so um but yeah we're just working our way through it's a chore, but we got it all back together. We got the wires zip tied up in the front, so they're, nice and safe we're gon na push the drawer unit back and then finish changing out the control and just to confirm too what's happening every time we plug this in the compressor turns right on and It shouldn't do that, so the contacts are stuck these controls, even if it had like a bad display, it should always start in a defrost and it's not so that's why we're changing the control out. This guy's got to come out now, but it's kind of tight. So we're disconnecting all the electrical there's like a cover right there we're getting that out, so we can get in there and swap out the control.

Look in here. Look at this bam. The whole control is shorted out, there's a big hole in it. So that's nasty all right: let's uh! Oh yeah, this guy's french, fried in there crunch.

We were having a heck of a time getting this control out and uh because because of the deformation in the back because it blew apart, so we were fighting it and it wouldn't come out. So i just ripped the front of it off and pulled it out. The opposite way got to think smarter. That way we can get to the wires and know what goes where now.

What we're going to try to do is get everything hooked back up where it should be. We're probably going to have to replace some connectors too, and if you can't figure out, what's going on, just go find another unit that has the same control and it looks like the orange goes on five. So, okay, that should make it a little bit easier to be able to understand, what's happening here, all right. If we did it right, it doesn't blow up in our face cross your fingers, one two: three, please don't blow up! That's a good sign didn't blow up.

Yet defrost they should always start in defrost on the refrigerators, so you can hold the defrost button down. It'll come out of defrost the evaporator fan motor light is on so our evaporative fan motors should be running. They are both running right now. So that's a plus we're looking good we're going to get the cover on the evaporators are running at full speed.

Okay, we're gon na get the drawers in the compressor should be running and it is so we're looking good. So with that being said, we can go ahead and snap this guy in and then, when you put the cover on it, actually uh kind of locks it in place there. We go all right, we're running now, so we're going to put the cover back on we're going to unplug it put the cover back on and then put the drawers back in and then we'll watch the unit come down in temperature all right. This is a good sign because the return air temperature is about 51 and the control says about 51, so we're going to let it run satisfy, but other than that, the unit's back together and uh.

The reason why this happened guys is this control. This happens a lot it's in a horrible location. It should be mounted inside here in the back in a protective cover, but basically, whenever they wash the top of this box off the water comes out. It usually leans forward and it comes out and shorts out.

The control - i can't tell you how many times this happens, it's just a horrible control location really is all right. I'm happy! It's only been like 15 minutes. This thing comes down to temps super quick. They they tend to oversize these condensed units and evaporators.

They have a you know: quick pull downs on these regions, so we're gon na pull my probes out and uh we're gon na tell them to uh, keep an eye on it and stop splashing it with water, and this one is done. You know it's not always big giant, walk-in, coolers and walk-in freezers and package units that i'm working on uh. You know, i don't show it that often, but i work on reaching coolers all the time too. Okay, uh a lot of the reach and cooler calls, especially if you work on uh particular brands.

More often than not like these particular region, brands are dell fields. I work on those all the time. A lot of my restaurant customers, utilize dell field equipment kind of because well built the company conglomerate company that owns them. They just basically gobble up all kinds of manufacturers and they pretty much can build an entire kitchen minus the air conditioning equipment.

I think you know and they can supply all the hot side, the cold side, the ice machines, so anyways restaurants usually get volume discounts. Therefore they go with their equipment. So i work on a lot of their stuff and you become kind of familiar with the way that they work, for instance, sensor failures right as in the first video and then temperature controller failures, as in the second video, are very common and a lot of the Time, um, the temperature controller failures are due to water damage. Now, in my opinion, it's just bad design and where they install the controls.

Um is same thing with why the regions are always dirty uh. You know as much as i'd love to yell at the customer, because they're not cleaning their equipment. If you think about it like step back and practically think about it, it kind of takes brain power to take these things apart, and you can't expect hourly staff to put that much effort and care into taking these units apart. If you start giving kitchen staff, which is usually who cleans the reach and coolers and the floors and everything if you start giving them screwdrivers and drills, it's just going to be a disaster in these restaurants.

So, in my opinion, and i've been working in restaurants a very long time when these regions are complex to take apart, they they never get cleaned. And while it frustrates me on the flip side, i understand the dilemma, because the kitchen staff they can't be relied upon to take these things apart, they'll never get back together. Right, they'll get broken, even something as simple as pulling the drawers out of the tracks. You can pull the drawers out of the tracks on these, which would make it a little bit easier, but getting the whole uh drawer, box, assembly or drawer cage assembly out to be able to clean the box.

Like i did there's like eight screws. You got to take out and it's kind of complex you got to take a cover off of the evaporator and that's not something you want kitchen staff to do so. I feel like you know, while the comments are probably going to explode, saying that region's disgusting call the health department, i'm a chef, i've never seen anything like. I see these comments all the time you have to really insert yourself into the position of the restaurant management management and the restaurant leadership, in that they also have to understand that, while maybe sometimes they might have a kitchen staff member that can take something like this.

Apart, it's not practical, and it's not going to be able to be duplicated uh in volume across you know all these restaurants across the nation, so unfortunately, you run into dirty regions and majority of the time it only gets really addressed when a contractor, like myself comes Out to work on it and he's got to pull the region apart and then it's like okay, i've got it open. I'm gon na go ahead and clean it out real quick for me. I don't mind i mean i'm just taking a water hose and, of course, keep in mind too that i discussed with management before i got that water hose out. I just said: hey look.

I've got to defrost this thing, there's a couple different ways: we can go about it, the fastest and the most effective way is for me to get in there with a water hose with hot water blast. This thing it's going to make a mess in the kitchen, but it's easier to clean up the mess on the tile than for me to get in there with a pump, sprayer and very carefully and then vacuum up the water out of the drain pan. So it doesn't overflow, like you're you're, going to literally waste an extra hour to an hour and a half of the customers time right, because when you're working in these restaurants, you need to be efficient and fast and know what you're going to do, because if you're Sitting in the line with your entire van all over in the way the cooks are going to be walking over you in a few minutes, you know and again that's another thing. We need to step back and look at majority of these restaurants that i deal with they're not coming in until 8 in the morning, sometimes nine in the morning, and they open 10 30 11 o'clock.

So that only gives you a couple hours to do. A lot of work usually on these reaching coolers and while it may be frustrating you know, oh my gosh, you know these guys are horrible. They don't get here early enough. I've gone through that right.

I think those same thoughts, but then you also have to understand that at the same time, these restaurants are struggling to survive and especially in california, the labor keeps going higher and higher. So it's not really cost effective to pay kitchen staff. You know multiple kitchen staff members to come in. You know six o'clock seven o'clock in the morning when they really don't have that much work, they're not going to be that you know that they're not going to be moving around that much now.

There's also an argument that maybe, if they brought them in earlier, they can clean the kitchen up a little bit more, but that's a hard one. You know so it gets harder and harder to work in these restaurants and again, while it's frustrating. You also have to remember, there's always two sides to this and there's usually a reason it's not in. In my opinion, others may disagree, but my opinion is on a corporate level.

Okay, they are concerned about money right, but at the same time i know a lot of people think that the corporate companies are just greedy money, sucking things that just are concerned about profits and don't care about. You know their restaurants or the kitchen stuff, but they actually do care about them. Okay, but you also have to understand that a lot of these restaurant chains and restaurants are publicly traded companies, so they have shareholders to answer to so while they, you know, they still do care about restaurant cleanliness and kitchen staff attitude and stuff, like that, it's a Fine line between profits - and you know running the most immaculate kitchen - i mean honestly most on a chain level - you're not going to find very many chain, restaurants, that literally, you know, demand perfection in the kitchen, because it's not cost effective right. I mean.

I hope that comes across like i understand that this region's dirty, i get it right, but i don't see it as a complete failure by the corporation. I see it as a failure of the way society has gone in that we demand higher wages. We demand better work environment and all this different stuff right and these corporations have, to you know, compensate the kitchen staff appropriately, but at the same time they have to try to make money at the same time right. They can't really just suck it up and say: oh well, this month we didn't make money, but that's okay.

You know that doesn't work in a publicly traded company, i mean you do have to continually make profits to keep the shareholders happy, but you have to try to balance out. You know running a clean restaurant, because cleanliness is really just coming off the bottom line, the more time they spend cleaning that that that is not a profitable expense. You know so i mean i'm babbling at this point, but just understand that these restaurants they're not just ignoring everything, okay when they cut a preventative maintenance program. Yes, it's to save money, but it's not for necessarily a really greedy reason.

I mean because these guys understand that their equipment is going to go downhill if they don't do preventative maintenance, but in the grand scheme of things um, sometimes that's the better choice. Okay and while as a contractor that may frustrate me as a business owner or as a technician that may frustrate me, but as a business owner, i kind of understand what they're doing when they cut the preventative maintenance programs. Okay, it's it's! It's a difficult balance to try to run a business and stay profitable and you know have the the best, cleanest, shiniest restaurants in the world, that's kind of a difficult thing. You know so anyways working on these regions, though you you do have to know that i went off on a massive tangent.

You do have to um understand the sequence of operation. You want to try being that you're in a kitchen. You don't have very much time. You want to try to be in and out, and you want to be as efficient as possible, bring the tools you need.

Let's not bring your entire van into the cook's line. I only bring the tools that i need or if i do have a bag. That's tight and out of the way i'm constantly thinking about where my hose is running. Okay, i'm done using the hose.

Let's get it out of the line as soon as possible, because then the cooks aren't tripping over that you know so. I'm cleaning up after myself! I'm trying to be efficient, moving things around, i'm not just putting everything in the cook's line blocking the entire kitchen, because i still have to work with the kitchen staff and they're working with me. So it is a two-way street there and i can't just be a prima donna and expect that when i get into the kitchen, everybody clears out of the way, and i need my room like it's not like that. Okay, and if you are that technician, i imagine it's getting harder and harder to work in a kitchen.

Okay, because you do have to work together and, yes, the cooks are going to be stepping over you and, yes, something might get dropped on you. I mean it's one thing: if it's intentional, but majority of the time, the guys don't mean it, you know it's just an accident uh, but anyways, hey, you guys made it to the end. You guys are awesome. I really really appreciate you guys.

Thank you. So very much for supporting this channel and the way that you guys always have. I hope that you continue to support the channel. The easiest way is simply watch the videos from beginning to end without skipping through anything.

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You still get to use the offer code, get the great discount, um yeah. I think that's it remember that i try to do live streams monday, evenings 5 p.m, pacific on youtube. If i can get off work in time and then also i go live attentively on friday evenings with my buddies on the hvac overtime youtube channel, where we just kind of recap the week - i missed this last friday because it was my anniversary. So i went out with my wife so remember to make time for your family.

This is a very difficult industry and i struggle with it too, but you know, even though i really enjoy hanging out with my buddies on friday nights. You know it's one of those things where i have to make time go out with my wife spend a night with her. You know it's just something nice to do so, make sure you guys try to do that. Remember guys.

We are going through a crazy time. Right now, there's so much uncertainty, there's so much anxiety and anger and confusion spread some kindness guys be kind to one another random acts of kindness. You know something as simple as holding the door open for someone buying someone's coffee. We need more kindness in this world.

I've been saying this a lot lately we really really do even if it's something as simple as on a facebook group. If someone asks a question, even if it's a silly question help them out, maybe they just need that extra bit of of help to uh to to be able to grow and learn more okay, so there's so many different ways that we can help each other, and I feel like as an industry, we need to bring that kindness to the next level. We need to help each other out. We need to support each other and reciprocate that outside of the industry too.

Okay be kind to one another. I really appreciate you guys and we will catch you on the next one: okay.