Pictures of your work?

[80coupe]

What company do you work for? Im with Exterran now. What gets me is when a compressor gets slugged with water or salt and the operator/pumper tells me ¨The water/salt didnt come from the pipeline¨ or ¨I dont know where the water/salt came from¨. Iv told several of them that compressors make produce salt or water and they just look at me like Im the idiot.

R.d Quinn pipeline, most of the lifts we put plumb are exterrans. We're also working in Oklahoma I just come home in the weekends.

[bcoop]

I work for one of the largest foodservice manufacturer's rep firms in the nation. We represent over 30 different manufacturers, and sell commercial restaurant and bar equipment. Contrary to popular belief, I don't sell pots, pans, and microwaves, and yes, I am an expert in what I do, or I would not be on the payroll. I work with anyone from the Mom & Pops, to national and international chains, food manufacturer's (cool shit), I work with the Consultants who design these kitchens to get my products specified, and I work with the channel partners (dealers) who sell my stuff to the end users, because we don't sell direct. Food is my passion, and I get to work directly with Chefs, several of which are famous, and it is awesome. Some are dickheads, but most are cool. I've found a niche with Culinary schools, and it's served me well. About 20% of my time is spent training people and testing product, 20% researching what my competition is doing, 20% fixing issues that pop up, and the rest is spent in bars or traveling, where I maintain relationships and negotiate jobs with customers.


This is the bar in my office.


A beer system I sold to a bar in Addison. Some of you may recognize the place. 50 flavors to the main bar. There is a service bar in another area of the location, where they have their 16 most common flavors, easier access for the wait staff

Black box in the lower left is the glycol line chiller, to ensure the beer in the trunk lines stays at the right temperature. This particular bar has 150' of beer lines, and they serve mostly craft brew. When you add it all up, that's a lot of money tied up in the beer that stays in the lines between the keg, and the tap. Have to keep it at the perfect temp, or it's a profit loss. Silver tanks are the blended gas system (nitrogen and co2) to push the beer that 150' distance.

This is the anatomy of a beer system, in the keg cooler (minus the kegs, and the lines). Everything is labeled, and laid out in the same order as if you were standing in the bar looking at the tap handles. Feed lines, restriction lines, bleed lines, empty keg detectors, y fittings for the service bar, etc.


Major props to my buddy who helped sell, and installed this system himself. He's a fucking genius, and THE beer guru in this area. He actually installed the system out at COTA over the summer. Very talented dude.

[Roscoe]

Black box in the lower left is the glycol line chiller, to ensure the beer in the trunk lines stays at the right temperature. This particular bar has 150' of beer lines, and they serve mostly craft brew. When you add it all up, that's a lot of money tied up in the beer that stays in the lines between the keg, and the tap. Have to keep it at the perfect temp, or it's a profit loss. Silver tanks are the blended gas system (nitrogen and co2) to push the beer that 150' distance.

Totally cool stuff... Never thought about how they keep the beer between the keg and tap at temperature.

[Roscoe]

Here's what I do (when I'm not traveling for prospect meetings):



conference calls, email, blah blah blah... I travel probably 40-50%, but usually only one night trips to anywhere in the "West", which means I'm usually in Houston as I sell software applications to the Petrochemical vertical.

Yes, those are cats on top of my desk, probably because my wife put them there and I really don't care.

<-- keeps the Jesus action figure and Buddy Christ figures for inspiration....

[bcoop]

Totally cool stuff... Never thought about how they keep the beer between the keg and tap at temperature.

Different manufacturers do it differently, and some systems are more complex, like the pictures I posted, than others. It's direct draw vs long draw. A direct draw example would be a kegerator, or keg cooler, with the beer tower on top of the keg cooler. To keep those cold, all we do is blow cold air from the keg cooler, up in to the tap tower. It really all comes down to the competence of the designer, the location (existing space or new construction), location of the keg cooler vs location of the bar, and the budget. IIRC, this system was uround $68,000. Existing location, so we had to work with what they had. The trunk lines here run overhead. Optimal would have been to run them in the foundation, and come up through the floor. The most common method to keep cool, is glycol line chillers. Which you have to check the concentration every 6 months or so, because glycol can become dilluted with condensation. You can propel with beer pumps, or blended gas. Blended gas is cool, with the use of nitrogen generators and such, and every Brewer has their own recommendation on what blend to use. Beer pumps self regulate by the speed of the motor.


I could talk about this shit all day, and I don't even drink beer. The science and engineering involved brings out the geek in me. I always chuckle when I see those stupid digital thermometers in Twin Peaks, Hooters, that show the exact current temperature of the beer coming out of their taps. 28 degrees is not only not the prime temp to serve beer, but also creates a TON of profit loss for the Owner.

[Baron Von Crowder]

Different manufacturers do it differently, and some systems are more complex, like the pictures I posted, than others. It's direct draw vs long draw. A direct draw example would be a kegerator, or keg cooler, with the beer tower on top of the keg cooler. To keep those cold, all we do is blow cold air from the keg cooler, up in to the tap tower. It really all comes down to the competence of the designer, the location (existing space or new construction), location of the keg cooler vs location of the bar, and the budget. IIRC, this system was uround $68,000. Existing location, so we had to work with what they had. The trunk lines here run overhead. Optimal would have been to run them in the foundation, and come up through the floor. The most common method to keep cool, is glycol line chillers. Which you have to check the concentration every 6 months or so, because glycol can become dilluted with condensation. You can propel with beer pumps, or blended gas. Blended gas is cool, with the use of nitrogen generators and such, and every Brewer has their own recommendation on what blend to use. Beer pumps self regulate by the speed of the motor.


I could talk about this shit all day, and I don't even drink beer. The science and engineering involved brings out the geek in me. I always chuckle when I see those stupid digital thermometers in Twin Peaks, Hooters, that show the exact current temperature of the beer coming out of their taps. 28 degrees is not only not the prime temp to serve beer, but also creates a TON of profit loss for the Owner.

But dude, it was ICE COLD.

Everytime I hear about your job it always sounds sweet, and very entertaining..

[lowthreeohz]

I work in public safety radio, mainly uhf, vhf, and 7/800 mhz. nothing fun, unless you like the sound of clicking relays and LCD displays.

My job rocks though, i constantly get to drive somewhere unique and out of the way and get to see some amazing views

[bcoop]

But dude, it was ICE COLD.

lol. Don't get me wrong, it is brilliant marketing by the company that makes those systems, and the restaurants that use them. But when you get down to the numbers, product loss is astounding.

Everytime I hear about your job it always sounds sweet, and very entertaining..

It can be very stressful, juggling it all. But we have a damn good time. We work hard, and play harder.

[jw33]

You're welcome for the giant pictures

Are you a 2171?

[cobrajet69]

My office



The plant

The product in rebuild mode:


Two 2000bhp motors used in final testing:


Finished product installed on unit:




Shameless plug for Matt



David

[silverhatch]

Nice power end they don't look that good when we get them.

[cobrajet69]

Nice power end they don't look that good when we get them.

You should see some of the stuff we get in. When they call and say " we burnt one", that is an under statement.


David

[Mysticcobrakilla]

You should see some of the stuff we get in. When they call and say " we burnt one", that is an under statement.


David

We get in more of our fair share of those. Lol.

[Roscoe]

My office

Admit it, you cleaned your desk up before taking the pic...

[cobrajet69]

Admit it, you cleaned your desk up before taking the pic...

Lol

No, I'm actually pretty anal about keeping clutter off my desk.

I had a girl from a temp agency that commented 3 times on how organized it was.


David