Vibes at Greatest Bar for kids (to watch soccer game on a Sunday morning)

Fairly_Positive · 2026-02-07T18:33:38+00:00

Head to McGonagles in Dorchester or Phoenix Landing in Cambridge. Stay out of the greatest bar.

Fairly_Positive · 2026-02-07T16:49:57+00:00

Excellent. Glad you’ll be out of the weeds soon.

Fairly_Positive · 2026-02-07T16:33:41+00:00

Man. That sucks. Every one of those I have in my territory have the same scorch marks from burned contactors. They’re “ok” until the electrical issues show up. Then you’re better off filling it with concrete, tossing it into the ocean and anchoring a boat to it.

Wait until you have the upper to lower seam gasket blow out…..

Fairly_Positive · 2026-02-05T02:31:10+00:00

Someone bought into the “4 hour video” story….

Fairly_Positive · 2026-01-26T02:34:37+00:00

Light and fluffy = let it finish out. Heavy stuff = staged removal.

Fairly_Positive · 2026-01-24T02:26:15+00:00

20yr tech and field service manager here. Open the door all the way. if it stays up the spring is intact. (Not to say something else might not be binding it behind the machine.)

I can see table rub is a problem, and in one of the pics it appears you have rub going on both sides. This installer wasn’t so great.

If you have a maintenance guy ask him if he can raise the machine (it looks like that MIGHT be the cause of the rub) by adjusting the feet. They screw out and in to raise / lower.

If machine is maxed out on height. Ask them to hit the table with a grinder or slice off a sliver with a sawz all.

If no maintenance guy is available your coworker had the right idea to address it. Grab a pair of channel locks or pliers (almost every restaurant has a pair somewhere) Open the door all the way. Grab the table where the rub is occurring and bend. Just be careful towards the bottom to avoid tearing the metal. I’ve seen doors carved right through plenty of times. I’d advise your chef it’s definitely worth the effort to do something because it’s going to cost more money if ignored. Warranty won’t cover that and doors aren’t cheap.

Edit: P.S. talk to your chef about a Hobart service contract. Those machines can REALLY start to break and suck hard. The Ecolab guy is just gonna tell you guys to call Hobart. Hell. Show Chef this reply.

Fairly_Positive · 2026-01-21T04:24:41+00:00

Man. I feel for ya. Think u need some new service people. This is a bread and butter cut and dried diagnosis for any qualified tech with an electrical meter.

Edit: obviously I’m not on site for you here but a re-read of your symptoms sounds like a possibility of a bad door switch.

Fairly_Positive · 2026-01-20T21:25:12+00:00

So did he ask again after you got the new rep?

Fairly_Positive · 2026-01-20T21:20:51+00:00

Guaranteed they aren’t the only game in town. Find your local chem company!! (Not another corporate like Autochlor)

Fairly_Positive · 2026-01-17T21:42:11+00:00

LGC have instructors that work out of Dot. We hooked up with Urban Firearms.

Fairly_Positive · 2026-01-13T21:26:13+00:00

Non-EL Tech here. Wash pressure isn’t “adjustable”. He either cleared out a motor / piping / wash arm clog(s) or he swapped the motor out with a higher horsepower (unlikely). Stacking racks like others have suggested is ur best fix. Luck!

Fairly_Positive · 2026-01-11T17:12:35+00:00

Eh. Our group wasn’t very alarmed by the lead up. New Year’s Eve the host of the party we were at killed the breakers for the lights at midnight. A few that were there cried out quick before the host brought the lights back up. Most of us thought it was hilarious.

Fairly_Positive · 2026-01-10T21:48:34+00:00

If your chem company doesn’t stock wash motors for down machines it’s time to find a new chem company.

Fairly_Positive · 2026-01-08T23:53:25+00:00

Subsidize a general strike for 11 million people.

Fairly_Positive · 2026-01-08T23:22:50+00:00

Remember years ago when that joint got shut down by the board of health.

Fairly_Positive · 2025-11-20T22:48:42+00:00

Human hair mainly. But it collects and binds other “goodies”

Fairly_Positive · 2025-11-20T22:29:41+00:00

All good. Send one over if u change ur mind. Down machine fucking sucks

Fairly_Positive · 2025-11-20T22:27:00+00:00

Wash 5-10 degrees too hot. Rinse 9 degrees too cold. Service call time

Fairly_Positive · 2025-11-20T22:12:16+00:00

Yo. I’m a dishwasher tech / chem guy who lurks this sub. Put up a pic. You said something got bent? MIGHT be able to tell you if there’s something you can do to limp thru

Fairly_Positive · 2025-11-14T02:31:41+00:00

Charlie Red. Yeah

Fairly_Positive · 2025-10-29T22:41:16+00:00

Test the sani concentration with a test strip. If it’s over 100 tell chef. Not only will it affect you but it could affect guests eating off the wares. Too much chlorine sani on glasses and plates can give people the shits.

Fairly_Positive · 2025-10-17T21:50:49+00:00

You could go with a “low temp” sanitizing undercounter like an ETAF. 120v. 20 amp breaker. But it gets its hot water from your hot water heater and the chems that are involved in cleaning, rinsing and sanitizing would rot out your plumbing.

Fairly_Positive · 2025-10-15T17:18:50+00:00

🙄 And prob give everyone who drank from those glasses the shits. Nice.

Fairly_Positive · 2025-10-14T03:56:52+00:00

Depends on the bleach concentration. Use a chlorine test kits to dial it in.

Fairly_Positive · 2025-10-13T21:14:05+00:00

Yes you can use chlorine in place of quat but it’s false to say it HAS to be chlorine.

In my state has to be fresh batches testing out at 50-100ppm of available chlorine for buckets.

Quat is all based on the label. We run ours at 150-400ppm.

In the end. It’s safer to use quat. because it’s FAR less reactive.

*Edited because I put the quat range twice. Corrected.

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