Kitchen Repair Book?

Brianthecook · #1 06-15-2007, 01:38 AM

Does anyone know if there is a handyman book specifically for a professional kitchen. I want to learn stuff like how to make the oven doors tight and springy, Ice maker trouble-shooting, sink knob repair, and refrigeration repair.

I want to achive the culinary tri-fecta, which is being able to cook, speak Spanish and fix broken things. It would look really impressive on a resume'.

I kinda regret taking a culinary class at the vo-tech I went to, I already had it in me to be a cook. I sould have been in the refrigeration repair class to make me more invaluable to the kitchen. Oh well live and learn.

thetincook · #2 06-15-2007, 02:56 AM

I hear ya, especially about oven thermostats. I only know how to do the simple stuff like unclogging the gas holes on a burner, fixing the stoves pilot light, fixing the dishwasher arms (its either a blocked nozzle or one of the end caps fell off). The best way to keep your fridge from breaking is to clean the
compressor/radiator of all dust, and make sure you have enough air space between the walls and the product.

I've got to watch the repair guy next time he comes...

Brianthecook · #3 06-15-2007, 04:30 AM

The repair guy stops what he is doing if you watch him too close.

oldschool1982 · #4 06-15-2007, 07:15 AM

First off don't let them know that you want to learn how to do the repair because they charge so much. Strike up a conversation about things to watch for before calling the repair in. Be hospitable. Offer the person a beverage or make them a snack after the work has been completed. Or...Set up a prep area near where he is working or conveniently be in the area when ever the repair person is doing anything. Ask the Chef/Managment to put you in-charge of R&M. Then you can easily say (after you have tried the other things and they still stop working when you watch) If I ain't watch'n you ain't gett'n paid. It's always been my belief that it's the restaurants dime and if they're reluctant to have anyone keep track of the repair time then they're milking things. If they're still po'd then maybe it's time to find a new R&M company.

As far as the repair stuff goes.... The nuts, bolts, screws and cleaning maintenance is all with-in the scope of being ontop of the kitchen but when it comes to refrigeration and the use of the gases or heavy electrical leave that to the licensed and insured pro's. I have seen refrigerant bottles and coils explode or fires start even on these guy's. Plus it takes single focus on the repair to make sure that things are done correctly. Ya don't want to be worrying 'bout the prep/line/kitchen and have to worry about the coolers/etc too. Plus the call from the owner, Chef or GM is better made to the pro at 3am instead of you because the coolers are down or the place burned to the ground.

shroomgirl · #5 06-15-2007, 08:28 AM

ooooo topical and timely too.....
15 month old upright Kenmore refrig.(no freezer) blew out a compressor.
third compressor since May 21st. went in yesterday. Each time the repair guys come out they rack up $500+ between parts/labor....it's all on them at this point. After the first compressor went in and the repair guy left product out for me to find the next afternoon I submitted a claim to their company for product damaged....it was for more than the fridge itself. Seems that lay people don't understand that the product in the fridge is many times more valuable than the fridge......and I didn't even charge for the Perigord truffle juice!
Putting a value on 15# of leaf lard we rendered.... as well as pastry cream with farm eggs, vanilla beans and cream......compounds were easy enough as was the 6.47# of quince paste. Boy did they pick the wrong fridge to empty.

Anyway each time they replaced the compressor it took 3+ hours and loads of time talking to a tech. So now way is that a viable option for us to learn.

But I would like to trouble shoot the leaks, maintain the dishwasher, grease trap, hood, etc......
Umpteen years ago I had an older Mercedes that needed alot of repairs, after awhile it just felt like the guys were making shtuff up. So I took a 8 week car maintenance course at the local university. Basic shtuff, how a car works...how to change the oil, do a tune up, what to look for when X problems arise, how to not get jerked around.....
Wonder if local cooking schools have the same sorta thing.....if not it'd be valuable.

foodpump · #6 06-16-2007, 12:16 AM

Brian, check out your local restaurant supply stores, the larger ones that have a service center. Chat up the guys there, tell them you have a X brand stove that has weak hinges and you need a photo-copy of the blow-up diagrams from the service manual. If you buy the springs from them, the odds are that they'll give you a photocopy, then it's the same thing over again with T & S faucets/spray guns, robot-coupes, and the usual stuff that gets used/abused.

shipscook · #7 06-16-2007, 07:37 AM

I've had good luck with finding the websites for many appliances and downloading manuels and parts lists.
We have an engineer on ships I am on, but I usually am the one to research these things--not that I have more time, but helps get something fixed sooner. We also have some common parts (burner elements, etc.) on board.