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  • Upcoming Events

    • 15 February 2025 03:00 PM Until 04:00 PM
      1  
      Returning guest presenter Aaron Wilson is back for another exciting discussion. This time, we'll be talking about...
      The Science of CYA: How to Keep the Customer Safe, Document Your Work, and Not Get Sued
      We take on a lot of liability as appliance repair techs, and that can get us into sticky situations whether we've done anything wrong or not. Aaron will be teaching us all about how to navigate this side of the trade.
      We'll start by going over a tragic, real-world case study where a sloppy installation had lethal results, analyzing exactly how the installer's negligence caused this. From there, our scope will expand to what kind of safety precautions we should implement in our own work, both for the customer's sake and for our own.
      But even if you do everything perfectly, there's still the famous "technician witch hunt." Well, we'll also talk about how to deal with that by thoroughly documenting your work and putting yourself beyond legal reproach.
      A little about our guest, Aaron Wilson:
      Aaron has been in the appliance repair trade for about 15 years, starting out by doing installations before moving on to bigger and better things. He worked for C&W Services as a Sub-Zero authorized servicer for a time and thereafter joined Mr. Appliance of Highland Park in the Dallas area, where he worked for years as the lead technician and field service manager. These days, he's making sure that all the appliances of everyone's favorite fried chicken place are in tip-top shape as the Quality and Performance Consultant for the southwest branch of Chick-fil-A. In addition, he has taught many classes on refrigeration repair and advanced diagnostics, during which time he also developed training material for the soft skills side of things, which he is delighted to share with you. On top of all that he's a certified graduate of the Master Samurai Tech Academy, so he knows his stuff!
      Also, follow this Calendar Event so you'll get notified of new posts here. Look for the "Follow" button either at the top of the topic on desktop or below the topic on mobile.
      Who: This workshop is available to everybody, including you! You don't have to be a member of Appliantology to join the fun.
      When: Saturday, February 15 @10:00 AM Eastern Time.
      Where: Online via Zoom
      How:
      Click here to register. If you're interested, register now. Arrive a couple minutes early to make sure your connection is working. Set a reminder for yourself for this workshop so you don’t miss it. 

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goldenmountain
Posted

I would like to get some feedback on a mini fridge in the place I am renting, brand name is Kolin. It looks pretty old to me, so I want to verify it is functioning properly.

When I first arrived there was a very thick covering ice on the back of the fridge. I was advised to turn the fridge dial down to 2 so it would melt. I did this, and it did seem to melt; I thought maybe things were fine. But I put a grapefruit in there and part of it nearest to the back froze. When I looked inside the fridge i noticed the frost layer had returned.

So this time I unplugged the fridge and made sure it totally defrosted. No frost on the back at all. Plugged it back in - within two hours the frost was back, a thinner layer, but still a layer of frost on the back of the fridge. Is this normal for this type of fridge, and you just have to avoid putting things to close to the back or they will freeze? Or should I be able to store food at any location in the fridge without it freezing, if it's working properly?

Another thing I'm confused about: they sent a handyman who told me that I should keep the fridge dial on 2-3, so frost doesn't accumulate. I did that but it seems way too warm - the food and water in the fridge does not get cold enough on that temp. So I turned the dial up to 5 and that seems much better. Water I keep in the door is nice and cold.  I'm not sure of exact temp because all I have as an infrared  gun, but using that on various items on the fridge it tells me temps are between 45-50 on everything I tried. Seems too high -  but I don't know how well an infrared gun can gauge internal fridge temp though.

My main concerns here are the temp they are telling me to keep the fridge at seems too warm to be safe; but if I turn it up higher to like 5-6, I'm concerned I'm going to end up with more food freezing and getting ruined like the grapefruit. I don't know enough about mini fridges to know if this is normal for this type of fridge or these are signs the fridge needs to be replaced.

 

 

 

 

 

 

 

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