Видео

I wanted a 30" commercial range from Comstock Castle who would not deliver to a residence. I ordered it from a distributor who was most accommodating.

@@user-zf4qs2jy3n i guess if one had a friend with a CDL they could ask said friend to go to the distributor and pick one up with a truck

@@americanfreedomlogistics9984 Is that all it takes?! Damn I have a CDL and a truck. Oh well. I recommend STAR FOODSERVICE EQUIP to anyone. They where most helpful and a good contact for future parts.

@@user-zf4qs2jy3n if you know of a dealer that will deliver to a residence then that’s good too

The E Board (Green) was the main control board used for Hoshizaki ice machines starting in the late 1990s. It was full of features the previous board did not have. Including lights and audible safeties and alarms. The G Board (Tan/Brown) was created several years ago as a water saver control board to go with California water conservation laws. This changed water valves and bin controls to keep the unit from wasting as much water on pump-out cycles. It too has many of the same features of the E board just slightly improved. For more information, please contact Hoshizaki Tech Support at 800-438-6087

Possibly the reason you got two dislikes. Irish both of them. 😁

@waldorf2007 That's definitely interesting! We've never heard of this before but to each their own 🙂 The only cooking equipment/tool that we've heard people don't clean as often are cast iron fry pans (we'd still suggest cleaning them, just maybe not with soap or harsh chemicals). Fryers on the other hand are not made of cast iron, so cleaning them is highly recommended. A couple reasons we suggest cleaning your fryer are: #1 If your fryer is still under warranty, it may help prevent your warranty from being denied. #2 It can help increase the longevity of your fryer. #3 It should help keep your fryer from taking longer to fry your food. Ultimately, it doesn't take long for a fryer to get dirty again, so we highly suggest giving it a spin, to see how it affects the taste of your food. At the least, you should definitely change your oil from time to time, for health reasons. We also have a guide that touches a little further on the subject of using a fryer oil filter for more info www.gofoodservice.com/guides/commercial-fryer-oil-filtration-buying-guide. If you're only operating a small countertop-sized fryer though, you probably won't need a fryer oil filter, since they are usually for larger-sized fryers such as floor model fryers. Thanks for sharing!

​@@waldorf2007Rude remark. Irish love America. You come out with this??

Amen

Thank you. We're glad you watched our video and liked it!

Commercial ranges and cooktops are more efficient in cooking larger amounts of products, however, lower wattage electric equipment or “ventless” equipment would be more suitable for residential use since it reduces the amount of grease-laden vapors. Check out these ventless hood systems from Equipex by the way. They are pretty neat www.gofoodservice.com/c/ventless-hood-systems?brand=equipex. Regarding the standing pilot, they’re often seen as a safety issue if the flame is to go out and gas could potentially fill the home. However, newer models have flame failure devices, so you’ll want to be cautioned if looking at used/older equipment. They will be consuming more gas, but more than anything they can be a pain to get to if they go out. Other concerns would be checking to see if the vendor will require a release of liability upon purchase, and ensuring that the manufacturer will ship to a residence since some won’t. Also, you’ll want to be aware that commercial units typically don’t have the same (or any) shielding/insulation that residential units do. So anything combustible (wood countertops, shelving, etc) must be a minimum of 6” away from the equipment. Aside from these, some features that are different from residential units that come to mind are that they lack a lot of functionality such as timers, baking time, preheat signals, and additional lighting. Hope this helps!

Hi b888, happy to answer that: The liabilities with insurance, planning, and zoning, etc are a concern, but the range itself is also a concern. Whereas you can consult your local Planning and Zoning Department, the insurance company, etc to find out if using a commercial range in your home is acceptable, there are still hidden risks involved with using commercial cooking equipment. Some things to consider are things such as grease-laden vapors that are difficult to detect with the eye but can be potentially fatal if the proper exhaust isn’t in place, and if it’s too close to combustible furniture like shelving and cabinetry then it can be a fire hazard (most manufacturers state that combustible furniture must be greater than 6” away from the equipment). The reasons we see more standing pilots in commercial ranges are because they generally tend to have fewer moving parts, which in turn generally means less worry of another part breaking in the field, and it also saves in manufacturing costs, resulting in a better price for the consumer. Standing pilots on newer models are relatively safe, however, you’ll want to make sure there are flame failure muddles on the equipment in case the flame is to go out. With all of that said, these are our thoughts on the matter but we always highly suggest getting your insurance company involved for liability purposes. Consulting with the manufacturer you are wanting to go with is always a good suggestion as well. Thanks!

@@GoFoodservice zoning isn't concerned with what equipment you have in your home and what you do for yourself. Zoning applies to exchange of funds for services concerning taxes and health codes. Insurance would be the key to residential installation. My insurance gave me the green light as long as I met all the manufacturer specified set backs from combustibles. They didn't even care about my under sized gas line Witch I upped to .75" to feed the beast. Was totally worth it getting 4 burners at 25k btu instead of the wimpy 15k btu on a resi range. Package was several thousands less than getting an under powered Viking, Miele, Forte or Wolf. Comstock Castle has a lovely 30" commercial gas range.

@@user-zf4qs2jy3n Your logic is spot on... Commercial ranges are utilitarian and very easy to maintain. Though there is no real concern with the safety of pilot lights, the user is free to not use them, and to simply light each burner manually with a match or kitchen lighter.

@@Troy-Moses many new commercial ranges have electric igniters now moving away from a pilot light system too.

Hi Laurie, we really apologize about that. For some reason, we didn't catch that being on there. Must've been a glitch when we finalized the video. We'll work on getting that corrected. Thanks for letting us know!

Thanks!

80s

Information taken from Hoshizaki's Troubleshooting Guide: The water pump itself can be easily tested by putting the unit in wash mode via the 3 position toggle switch found at the top of the ice maker. You must however also confirm the operation of the water pump in conjunction with the control board. When the unit begins the freeze cycle, the water pump and condenser fan motor should energize on self-contained units (with remote units, the condenser fan starts with the compressor). If the water pump fails to run, check voltage from the control board K1 connector (red wire) and you should see it running at 110 volts. If not, it is a good idea to verify that the board is actually in the “freeze” cycle. If you find there is power running to the red connector of the pump and it's still not functioning properly, next check the toggle switch. For more information, please contact Hoshizaki Tech Support at 800-438-6087

We did it!

Thank you reddit man very cool!

@@mintyfreshmetagross5437 thank you youtube comment man very cool!

@@TheKillPaladin Thank you reply to youtube comment man man very cool!

cool😎

Yes

Fan should only run when compressor is running

The compressor should be always running, the fan should stop on the Harvest cycle

When this video was posted 3 years ago, Hoshizaki America did not have easy access to this video for consumers to use. So we went ahead and made it easy for everyone to find along with giving Hoshizaki America credit as can be seen in the video description. We do not take credit for making this video. Thanks Consolidated Foodservice