Electro Freeze soft serve - It’s ALL broken

[@justanoldhandyman]

This reminds me of the never ending story.. Nice video thanks for sharing. 👍

[@CommonCentsRob]

Nicely done. Great troubleshooting.

[@WswRefrigeration]

Also you’ll pretty much always have a flashing sight glass for the cabinet with a full factory charge . That’s why they started getting rid of them on newer machines . People didn’t know what they were doing and adding gas for no reason

[@restaurantrepairs]

@@WswRefrigeration yeah but it handles the extra oz. I’d rather have the glass than not.

[@satanicinduction]

I thought of that when i saw it too

[@Sctronic209]

It never ends on that machine.

[@ryantaylor6335]

South African electrician here. It amazes me how these machines lack any sort of phase failure/overload protection for the 3ph motors. They've used a bunch of European components like Finder and Lovato, a clip-in overload or two surely wouldn't eat into their profits too much.

[@restaurantrepairs]

So actually they have electronic overload protection for the beater motors in the board. A barrel temp probe fails and so the unit runs constantly and overfreezes the motor amp draw gets too high and it shuts down on a “mtr ovrld” error.

[@ryantaylor6335]

@@restaurantrepairs Interesting, thanks for the explanation! I imagine they are relying on the internal thermal protection on the compressor motors to protect them? It’s something I guess but not ideal

[@restaurantrepairs]

@ryantaylor6335 they always happy to sell replacement compressors 😂

[@ryantaylor6335]

@@restaurantrepairs fair enough 🤣

[@Ishmaellllllllllllll]

Ahh yes the good old contactor & dirty coils , nice video of you going through all what needs to be checked to solve the problem to

[@restaurantrepairs]

Now I own it, so gotta take the time or I’ll be explaining later how the next breakdown “wasn’t my fault” from last time.

[@Ishmaellllllllllllll]

@@restaurantrepairs well nice man I await the video. I learn a lot from these videos as an up and coming tech. I’m still way young in experience to reach where you reach 👍🏼

[@patrickroberts4482]

im glad i dont have to mess with electrofreeze or stoeltings anymore , took care of 6 sonics . always had problems with contactors blowing the lugs or welding shut. Funs times bro I feel your pain 🤣🤣

[@restaurantrepairs]

Word

[@ABlueOdyssey]

Bro finally made a long video

[@restaurantrepairs]

It just kept coming

[@damonabets3779]

Can I have the ice cream? 🤔 lol

[@restaurantrepairs]

Lick the screen it’ll taste just like it

[@WswRefrigeration]

25-30 psi suction and if it pulls down good is usually the sweet spot

[@harrydickson4575]

Nice long video 👍👍👍

[@restaurantrepairs]

And you watched it all?!? Tell the truth. KZbin will rat you out

[@harrydickson4575]

@@restaurantrepairs if I watched the previous video, with water drain into a floor drain for 10 minutes. I surely watched this video till the end. Lmao 😂

[@restaurantrepairs]

@harrydickson4575 . This weekend imma film paint drying

[@harrydickson4575]

@@restaurantrepairs lmao 😂

[@life_behind_bars]

This reminds me of my day today. Working on an RMT unit for a couple of hours on the phone with tech support, and I always get the Spanish speaking guy. Nice guy , but between his accent and me being very hard of hearing, it makes over the phone support nearly impossible. You wanna make a trip to Iowa and give me a hand😅

[@restaurantrepairs]

Bro if you get Genaro on the phone you’re golden. Tech support there ain’t what it used to be man. I’ll totally take texts from you and help when I can. I’m still calling tech support for board troubleshooting stuff but other wise I got you.

[@life_behind_bars]

@restaurantrepairs yeah I used to call Tim directly, but he retired and moved to Arizona. Honestly, after doing all their training, working with their tech department, and getting screwed over on warranty calls on multiple occasions, I am not a fan of HC Duke so I don't work on them as often as I use to and I am cool with that 😎 😀

[@restaurantrepairs]

@@life_behind_bars yeah. TIM Flew to our store and spent 2 days with me because the local company had done such a bang up job on startup that for the first 6 months they weren’t dependable. The blame game…. Tim came down recognized it was all setup wrong taught me and I was in the next training class in East Moline

[@life_behind_bars]

@@restaurantrepairs I definitely miss him.

[@WswRefrigeration]

Ya Tim was great. Genaro is actually very very smart and helpful. Just doesn’t have the technical hands in experience but for he’s great for electrical help.

[@chrisconklin873]

That's a pretty nice glove

[@restaurantrepairs]

lol. I like to get my moneys worth out of each pair 😂

[@chrisconklin873]

@@restaurantrepairs even though you have like 50 more in the box you cheap bastard. LOL!!!

[@bryanoberholtzer]

What was the reason to weigh in the new charge here? Just to make sure if wasn't overcharged from a previous repair? Did you recover the old charge, if so how much was it? Thanks for the video

[@restaurantrepairs]

With those small 134a systems I wish I could make more sense of it, but I’ve had problematic units that were remedied after a vacuum and recharge. I wasn’t wanting to top off such a small system so that’s why the vacuum and recharge. New customer new machine to me so now I own it. Wanted to ensure I “knew” what was in it. Not weighing such a small removal recovery. Doesn’t matter what was In it. That’s the point. I wouldn’t have the same approach to a barrel with 2.5 pounds in it but 8oz 134 worth donating the charge if needed to ensure you’ve got the machine proper since it’s got my prints on it now

[@rrotwang]

At least it's not a Taylor

[@restaurantrepairs]

AMEN!!!

[@rrotwang]

@restaurantrepairs you know I'm 62 But I remember an ice cream parlor in the Bronx called Jahns They're ice cream machines were large metal monsters with like 3 major parts