jimtmcdaniels

We care about our staff and these concentrated chemicals can dangerous and even cause permanent blindness or eat through your gas pipe next to the range(don't ask how we know!). Their SDS's are too long to print/post or even read/remember. So we made this simple all encompassing sign to post, all compressed nicely down. Thought we'd share for those like minded: COMMERCIAL DISHWASHER’S 3 LIQUID-CHEMICALS HANDLING/WARNINGS These Are Highly Concentrated, NOT Like Your Home’s Mild & Slow Dishwasher Products. *Hazards: Chemical Skin Burns/Holes/Permanent Blindness* A Delayed/Sudden Burning Sensation Can Be Indicative Of Skin Exposure. Handle With Care & Avoid Exposure. Wear PPE, Eye Glasses, Gloves & Long Sleeves. Immediately After, Thoroughly Water Rinse/Mild Soap Wash: Hands/Any Potentially Exposed Skin Areas/Clothing & Spills. Eye Exposure: Water Rinse For 15+ Minutes. Remove Contact Lense If Present, Once Easy To Do. For A Serious Exposure/If Needed: Seek Medical Attention Protect Containers From: Damage/Fall/Impact. Acids/Other Purpose Chemicals. The Reach Of Children. Remedy Any Leaks & Avoid Stacking. May be Highly Corrosive To Pipes/Metals. Store In Suitable & Properly Labeled Containers. 1. DETERGENT: Removes & Suspends Soils & Grease/Oil. Typically Contains: A Very Strong Alkaline Formula, Such As Sodium Hydroxide. 2. RINSE AID: Speeds Drying, & Reduces: Hard Water Spots/Streaks. Need For Hand Drying/Polishing, For A Sparkling Shine. Typically Contains: Citric Acids, Alcohols And Other Things To Help Water Slip Off. Concentrated Rinse Aid Is Relatively Skin Safe, Compared To Detergent Or Sanitizer. 3. SANITIZER: Germicide/Disinfectant. Typically Contains: Chlorine Based Bleaching Agents. Never Allow This To Mix With Acid/Ammonia: Creates A Dangerous Chlorine Gas. (For Ingestion & More Info: See Mfg’s Online S.afety D.ata S.heet) = Take Care! COMMERCIAL DISHWASHER’S 3 LIQUID-CHEMICALS HANDLING/WARNINGS These Are Highly Concentrated, NOT Like Your Home’s Mild & Slow Dishwasher Products. *Hazards: Chemical Skin Burns/Holes/Permanent Blindness* A Delayed/Sudden Burning Sensation Can Be Indicative Of Skin Exposure. Handle With Care & Avoid Exposure. Wear PPE, Eye Glasses, Gloves & Long Sleeves. Immediately After, Thoroughly Water Rinse/Mild Soap Wash: Hands/Any Potentially Exposed Skin Areas/Clothing & Spills. Eye Exposure: Water Rinse For 15+ Minutes. Remove Contact Lense If Present, Once Easy To Do. For A Serious Exposure/If Needed: Seek Medical Attention Protect Containers From: Damage/Fall/Impact. Acids/Other Purpose Chemicals. The Reach Of Children. Remedy Any Leaks & Avoid Stacking. May be Highly Corrosive To Pipes/Metals. Store In Suitable & Properly Labeled Containers. 1. DETERGENT: Removes & Suspends Soils & Grease/Oil. Typically Contains: A Very Strong Alkaline Formula, Such As Sodium Hydroxide. 2. RINSE AID: Speeds Drying, & Reduces: Hard Water Spots/Streaks. Need For Hand Drying/Polishing, For A Sparkling Shine. Typically Contains: Citric Acids, Alcohols And Other Things To Help Water Slip Off. Concentrated Rinse Aid Is Relatively Skin Safe, Compared To Detergent Or Sanitizer. 3. SANITIZER: Germicide/Disinfectant. Typically Contains: Chlorine Based Bleaching Agents. Never Allow This To Mix With Acid/Ammonia: Creates A Dangerous Chlorine Gas. (For Ingestion & More Info: See Mfg’s Online S.afety D.ata S.heet) = Take Care!

Thank you for the conversation. I found the fix seems to be we bent the tips of both blades Down some. The staff says it seems to move the food down through the blade enough now, even when filled to capacity. We first loosened the attaching screws some as not to allow bending force to by chance crack the plastic center cone. Then we used 2 large pliers on one blade at a time. Take care

Ok thanks for the discussion and suggestions. The solution I found after bending the blades a bit several times per suggestions on this site and another is: I bent the 2 S blade’s 2 tips down. Because the food simply needs to get pulled down. And the S blade really can’t be bent much anywhere except for the tips. Even when placed in a vice bench. The spinning blades are throwing food out to the container walls but the blade must also pull food down to circulate it through the S blade. The staff says it is working alright now, problem solved. When I bent the tips, I didn’t bend too much but it is visible yet the bottom blade does not touch the bottom of the container there is still clearance. Also I made sure to loosen the metal S blade’s attachment to the plastic center cone screws to avoid any possible cracking of the plastic while flexing the blade tips. I always gripped the metal blade only with large pliars. Thanks again.

We are using the correct lid for the S blade per the manual. What I mean is the staff wouldn’t fill the container much because they found the food processor S blade wouldn’t pull the upper area down to chop it up properly.

No, they have stamped in them “this side up”.

Hi Just looking for Any insight and direction to this situation: Small commercial kitchen with a non-convection, 36" Wide, 6 stove burners SouthBend Brand Range Oven, Model# 300F that needs some replacement parts because some of the burner's pipes are rusted through. Also some gas leaks out of the burner knobs(I think that just needs to be taken apart and re-graphite greased). SO I see for just one replacement for the rusted burner is $487 on Amazon(had the best price found): Amazon.com: Southbend Range C50-00006 Stainless Steel Rear Burner : Appliances Amazon.com: Southbend Range C50-00006 Stainless Steel Rear Burner : Appliances www.amazon.com This range has other rusted through parts that need replacing. These crazy prices are cost prohibitive and makes the purchase of a new range make sense. Especially when I see what looks like a similar size SouthBend range for as low as $2700: https://www.katom.com/348-S36DNG.html?utm_source=google&utm_medium=cpc&utm_campaign=%5BROI%5D%20Shopping%20-%20PMax%20-%20Push%20Harder%20SKUs&utm_id=17563307644&utm_content=&utm_term=&gad_source=1&gclid=CjwKCAiA9dGqBhAqEiwAmRpTC5r0Sk2TV3a9gQphyAU5t1vd7g73hA1hzlARR3pYLeDuOZM51bxOPxoCweQQAvD_BwE Yet another similar size SouthBend models are $6000, don't understand why: https://www.katom.com/348-4364DNG.html?utm_source=google&utm_medium=cpc&utm_campaign=%5BROI%5D%20Shopping%20-%20PMax%20-%20Push%20Harder%20SKUs&utm_id=17563307644&utm_content=&utm_term=&gad_source=1&gclid=CjwKCAiA9dGqBhAqEiwAmRpTC6fDZOhahtkdX_Ewl6rCqOM8HXgfG6hyjjAd50FTLbuVSSCW8e7FLhoCnpEQAvD_BwE SouthBend 300F Manual-(Owner/Service/Parts/Schematic Wiring): https://static-pt.com/modelManual/SOU-CO-300_spm.pdf?v=1655476559196 Q's: 1. Are the replacement parts prices so high because its an old model(not sure how old) or does SouthBend price Gouge their parts? 2. Should we shop for a new Range instead of replacing parts on this old range? 2a. What Range brands are recommended (for price, reliability, serviceability, parts price/availability? 3. Are we missing something here or not understanding something about this situation? THANK YOU FOR ANY REPLIES! Take care Jim

Hi, Any suggestions?!: Our new Waring by Cuisinart Commercial Food Processor Model# FP2200 is not Pulling the upper food down properly to Cutting it all to size when using the supplied S blade. It won't turn the peas into Humus! This is causing our staff not to use this pricey machine! This S blade does have an upper small "wing" that doesn't seem to do much of anything. The blades look straight, sharp and are new... The blades do have screws and so are removable from the center plastic cone they are affixed to. So I can remove them and bend in a vice if that might help. But which way to bend them... The blades spin counter clockwise when turned on. I have called Waring customer service for a different matter in the past and they were no help whatsoever.. Anyone have an idea what to do/alter? Thank-You!