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@commercial_service absolutely Brother, but there are so many viewers doing jobs without specifying there rates and they don't get paid after the work is done . So I hope this helps some of them understand.
Can you give a walk through of how to handle the billing/invoicing of customers? For example, from the initial phone contact to the negotiation of the parts repair cost and labour to the final invoicing billing. What do you usually say and what to watch out for not getting taken advantaged of by the customers? Do you take a deposit before starting your diagnostic ? Always a pleasure to watch your training videos, I learn a lot! :)
That is a very good question, I understand your request and I will put together a video walking you through the process from the initial service call to the to receiving your payment. So definitely look out for that video in the near future. Thank you for your input and thank you for watching!
Wow!! Just another day fixing someone's unfinished work! Great video showing others how to do it right. Hope you left your "training" info for the previous technician, he could have caused some serious damage. Keep educating 😊 Awesome job as usual.
What causes the Brix rating to change overtime? Is it caused by a variation in the syrup formula, or the machine syrup controls dis-adjust themselves overtime?
@Dicofol1 Good question, there are several reasons the brix changes within a barrel. If the BIB runs empty for period of time that will throw off brix, if flavors are switched and of different sugar content mean one is sugar free that will throw off brix or the check valves can be bad inside the manifold and this will cause water to leak into the syrup side of the manifold and throw off brix. I hope that helps.
Hello Mr10kess, checkout my video called Become a Service Provider with BunnServ and there are other videos to become a service provider with Vixxo and F'real Blenders. On my website these contracting opportunities are available in the Blog section. I hope that helps. Thanks for watching!
Hey Greg , good question. I picked up this call from another contractor who does not carry the Turbo Chef parts so I usually do keep these parts on hand because I work on Turbo Chef a lot.
@JesusAlvarado-w2e here is an updated video. Hopefully this will be more useful to you. Thank you for watching! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ILMiRaK6xWo.htmlsi=-618dRf_Ny4hC2jL
Great troubleshooting. Thanks for sharing. I am a Service Technician as well. Maybe , you already did discharged the capacitors prior to conducting the test. Testing the capacitor with an ohmmeter without discharging, have a potential to damage your multimeter. It is also a shock hazard. Reply
Hello and thank you for watching. Your correct and yes I did discharge the capacitor prior to the video and I neglected to mention it in the video. I appreciate that thank you.
Hello Jpweaver, if you have an Ultra to you can contact Bunn Service dept. at 800-286-6070 and tell them your situation. They will ask for the serial number and let you know what they can do. If you don't mind me asking what is going on with it I may be able to give you some tips on fixing it?
My cooling drums are only getting down to around 32 degrees and taking the product about 7 or 8 hours to freeze, filters clean, condenser is clean. Shaft pins and torque board are working correctly.@learnatradecommercialequip2869
Try checking your thickness levels in the service menu. The thickness is usually good at 8. Then go in and see what the torque temp readings are this will help in diagning where the issue is.
Yeah thickness, I tried at all different levels, torque starts at zero and gradually goes up as it freezes like it should, have the solid box showing it is calling for refrigerant. The only thing I can think of is it's low on coolant
@@jpweaver44 Yes it is possible that there is a small refrigerant leak which is usually hard to find . If you have an older unit they usually leak within one or both of the cylinders but a refrigeration tech would need to put gauges on in order to try to identify any leaks. It could also be the shaft assembly. Over time the spring in the shaft assemblies ware out and the pins are to far apart and this can create longer freeze cycles. If you get a chance try to empty both hoppers and take the hoppers off completely. Then put both cylinders in freeze mode and go into the torque temp screen. Make sure the auger blades are off also, let the cylinders freeze down then see what you get for torque temp readings. Both sides should have torque between 0 and 4, you should see you low temp go below 32 degrees within about 15 to 20 minutes. If your temp stays around 32 degrees I recommend having a refrigeration tech check it for leaks .
It could possibly affect the performance. This would depend on the manufacturer specs. I would refer to the manufacturer manual to see if it indicates a plus or minus ratio for your incoming voltage and then that way you will know for sure. I hope that helps.
@@learnatradecommercialequip2869 thanks for the response. It’s definitely helpful. Also wondering, how can one get in touch with you for a one-on-one consultation?
If you have a chance in the future can you make a vid on how you change out the flavors in a barrel/clean out a barrel. I havent found a good video that demonstrates this. Like do you have to take the cover off the front and actually clean inside the barrels? Or is there a water only option to run inside the barrel and flush out all the old syrup or do you just hook up the new syrup and fill the barrel and purge it until only the new flavor is left? Thanks!
I will work on put a video on flavor change out . As for the cleaning and sanitize that usually gets done every 6 months and I should be able to include that in the video as well . Just keep a look out for it because I can't give a specific time on it. Thanks for the request.
Thanks for the instructional vids! As someone who just bough a FBD machine from facebook marketplace and dosent know how they fully work, vids like these are extremely helpful to me!
Adam checkout this video it should help as far as changing the flavors. Let me know if this helps at all. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yEWlEjd8pWg.htmlsi=J6SH9EpB8P9fiQXV
Good question, on the IDC PRO, there I do not use a divider for water and syrup. So I just check the level of the water first then empty out the measuring cup and the check your syrup in the same section of the brix cup and you should get the same level. So if you get 10 oz of water you should get the same amount if not you can adjust the valve for that flavor. I hope that helps.
@learnatradecommercialequip2869 thank you sir! I was just working on an IDC Pros. The manufacturer specifications say 7oz of water in 4 sec for high flow water, 3oz of water in 4 sec for low flow water, syrup 3oz in 4 sec. And check brix in the water divider.
There is a lot more now than when I first started . When I first started, you mainly only interacted with the store owner. For me, I find solace in diagnosing and repairing the equipment. The human interaction comes easy to me when it is concerning the task of repairing the equipment.
Thanks for the encouragement 😊 No one is perfect, we all should learn by our mistakes. Mistakes are necessary to grow. Your story, your journey is Powerful. Stay Blessed and continue to share!
