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Any One Out There Know Anything About Commercial Fryers?

Discussion in 'OFF TOPIC' started by RamFan503, Aug 7, 2014.

  1. PhxRam The Estimated Prophet

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    Just what I told you.. thermocoupler
     
    #21
  2. Thordaddy Binding you with ancient logic

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    Glad ya got that thing resolved man and props to hopper he did a hell of a job talking you through that, I figured it was the TC but by the time I saw this it was fixed, FWIW I wouldn't have been able to guide you cuz I'd never Ohm'd one out , all I've ever fixed are the mechanicals.
     
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  3. RamFan503 Grill and Brew Master

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    You know about ice makers though don't you?
     
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  4. Yamahopper Well-Known Member

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    Glad it worked out for you.
    I have never changed one on an appliance only on industrial crap.
     
    #24
    -X- likes this.
  5. RhodyRams Well-Known Member

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    glad we could help
     
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  6. Thordaddy Binding you with ancient logic

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    Yup what's the problem,cuber,flaker?
     
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  7. RamFan503 Grill and Brew Master

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    Cuber. The evaporation plate gills seem to be separating from the plate.
     
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  8. Thordaddy Binding you with ancient logic

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    Shut it down ,spray the evaporator with food grade silicone, rinse and put it back to work if you're getting flakes of nickle coming off,but it's gonna need a new evap or a new machine. Did someone clean it lately and not use a nickle safe cleaner?
     
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  9. RamFan503 Grill and Brew Master

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    Not noticing any nickel flakes. I clean it myself so I know no one has used the wrong cleaner on it. I'll get back with you on what else it has been doing. Tough week for me and this equipment crap is downright depressin'.
     
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  10. Thordaddy Binding you with ancient logic

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    Been there,how old is the machine a lot of them have five year warranties on the evep, not that five years is old ,
    I'm assuming it takes long times to harvest and cubes are sticking in the grid.
    Icemakers are the MOST temperamental and hardest duty refrigerated equipment there be.
     
    #30
  11. RamFan503 Grill and Brew Master

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    No doubt although refrigeration in itself is the bane of my existence. The fryer is a good example. They are generally so simple to fix if you know the problem. Refrigeration on the other hand is a nightmare as when something goes down it is almost always the most expensive part(s). I need me an old fashioned ice cave and none of this arbitrary cooling requirements. We used to dry age beef but to do that successfully you have to actually break several dumb ass health department codes. I'm all for food safety because it is key to any restaurant. But you absolutely can't really dry age beef at below 41 degrees. Also, a butcher can dry age beef for 21 days but a restaurant can't hold beef for more than 7 days uncooked - 5 days cooked. The 5 days cooked makes sense health wise and flavor wise but 7 days on particular meats is ridiculous. Hell - two days on thawed chicken is pushing it yet they will allow you to go 7? And fish? Go more than 2 days on fresh fish and it's freaking gross. I won't go more than 2 days on fish or chicken and 4 - 6 on pork yet they will allow you 7 on all of those. Beef on the other hand needs time as long as you are keeping it properly separated and cooled to the center. Dunno man.
     
    #31
  12. Thordaddy Binding you with ancient logic

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    Sounds more like gubmint is more the bane of your existence mang. as it is with most businesses ,it's the one thing I not only don't miss it's the thing I feel most free of.

    I once had an inspector threaten to force me to trash around 40K worth of plastic bags because the street address was too close to the net weight and MIGHT confuse one illiterate person out of the million chances they had what it weighed and where it was produced,appealed it to his boss,told him the first thing he'd said when he came through the door was that he had the authority to shut us down.
    We kept the bags were told to talk to the bag company and get it right next time,never saw that inspector again.
     
    #32