An unscripted home-improvement reality series following Oak Development and Design as they build, design and renovate custom homes in Coastal New England.
Seems like the perfect opportunity to keep a keg of beer in there and have the tap somewhere in the kitchen. Would provide quite a bit of thermal storage as well.
Thats the evaporator on the inside of the box. The condensing unit is the other half and should be outside as it discharges air that is up to 30 degrees hotter than the ambient.
How the heck did you get the reveal to match up that quick? Also, I had issues shimming with the casing already on as I couldn't come from both sides so I took the casing off on the door half. It took me forever to get the reveal to match up....had to trim the jamb on both sides and was just a pain. U made it look like nothing lol
Oh man! hilarious. Thanks! I'll be honest. This was the first one I had done in like 10 years so I had practice on one before this one. I was rusty for sure. once you do one they get easier!
Hopefully the town stays small. I went on a Marvin tour about 15 years ago via my main supplier. It was very interesting - and although I am not a hockey fan, we got to go to a Warroad HS Hockey game while there and it was amazing! I was totally amazed at how such a small town and high school could have such a huge hockey arena. Great video guys. Thank you.
I need a scientist to talk to me about the bacteria that this entails. Like I am super interested in having a walk in fridge but is it bad in the long run?
Well done! Like the gym as well, hope next year to have everything done, The basement bar and arcade, a separate closed room for the gym, another closed room for food storage, supplements and healing herbs. My biggest problem is there are a few different looks I can go with for the Bar game room and choosing is not easy! Looking at everything on YT for ideas and once it's done I'll throw up a video!
Less than two Viking units that have 1/6 the storage. Plus quieter and more efficient. Less moving parts. Easier to repair. It’s hard to find certified repair people in a lot Of places for high end appliances. It’s easy to find commercial refrigeration hvac guys and parts are easy to come by. All restaurants have them so no waiting six months for Viking to bring you a fan motor. Plus you can make it as simple or as fancy as you want. Make your own walls with a lot of spray foam and concrete or order pre cut foam kits like they do for commercial ones. You don’t have to follow any restaurant regulations so have stainless walls or don’t. Design your own lighting. Heck there are these $150 kits that turn window AC units into refrigeration units by replacing its thermostat. Farmers have been using them for years for diy walk ins. And yup they work and get down to freezing. I’d build one and make it like a bank vault with a few feet of reinforced concrete on all walls and ceiling. Double as a safe room that’s burglar proof and tornado hurricane proof. Nobody is getting my Ben and Jerry’s. Even better if you can make it partially or totally underground. Would save a lot on cooling. Or maybe have the top main level be a normal walk in and have a lower level for wine and beer kegs and bodies. Oh and I’d put in a green area with misting sprinklers like they have in grocery stores to keep produce fresh. And for sure have a en-suite that’s all stainless steel. Oh and hepa carbon air filtration with a ERV. And a blast freezer zone to quickly freeze fish for sushi or fruits. Plus some kind of built in ice cream machine. Clear cube ice machine. Clear block ice maker for drinks like scotch and a machine that makes large blocks for the 7ft ice sculptures. Better a ice machine with stainless molds that make ice sculptures. Or I’ll just add a robot arm with laser cutting end with cnc control. Plus custom ducting around walk-in to control humidity and temp in each zone. Have glass and air wall barriers to separate. Air wall vents top and bottom of each zone. And a raspberry pi with some custom software to run it all. And if the fridge wasn’t near a entrance then have a underground belt that shuttles deliveries from street to fridge like a airport baggage system. Big enough to handle palates. And fridge would be connected to main kitchen via hidden door that looked like a fridge? Or cabinet? And also have door into chefs kitchen where all the restaurant grade equipment is.
I thought including this "Or maybe have the top main level be a normal walk in and have a lower level for wine and beer kegs and bodies. Oh and I’d put in a green area with misting sprinklers like they have in grocery stores to keep produce fresh." was a cool idea but quickly realized the sarcasm after reading on. Lol Your carbon dioxide monitor suggestion should be included and wonder why it wasn't mentioned.
