In this episode of the Commercial Kitchen Chronicles, Pat sits down with Erick Kaseta from Ambro Controls for a wide-ranging, shop-talk-heavy conversation focused on real tools, real field experience, and doing the job the right way.

Pat and Erick kick things off by talking about how they first connected at AHR and why Ambro Controls has become such a go-to brand for technicians who value portability, safety, and efficiency. Erick breaks down Ambro’s mission of making the contractor’s life easier and explains how their mobile brazing systems deliver full oxy-acetylene performance in a lightweight, grab-and-go setup that saves time, space, and your shoulders.

The conversation dives deep into the Ambro product lineup, including the precision torch, standard torch, and power torch, and how each one fits different applications—from tight reach-ins and TXVs to larger commercial piping on rooftops. They also get into best practices for nitrogen purging, pressure testing, drain clearing, and working safely with flammable refrigerants like R290 and R600. Erick shares why purging isn’t just a “nice to have,” but a critical step in preventing call-backs and protecting components like TXVs.

Pat and Erick also talk refrigerants, thread sealants, and why Ambro’s AS-58 sealant stands out for vibration resistance, heat cycling, and cleaner application compared to traditional pipe dope. Education plays a big role in this episode, with discussion around contractor training, counter days, in-field demos, and why continuous learning is one of the biggest value-adds a technician can bring to customers.

The episode wraps with plenty of banter about the upcoming AHR Expo in Las Vegas—what makes it the Super Bowl of the trades, what Ambro has planned at the booth, giveaways, live demos, brazing challenges, and why techs should stop by, ask questions, and put tools in their hands. If you’re heading to AHR, this is a must-listen to get you fired up.

This episode is brought to you by Ambro Controls. If you’re tired of dragging heavy tanks across rooftops, through kitchens, or into tight mechanical rooms, it’s time to check out Ambro’s mobile brazing, purging, and gas solutions. From their lightweight oxy brazing systems and precision torches to nitrogen purging kits, R290 and R600 refrigerants, and AS-58 thread sealant, Ambro Controls is focused on making your job safer, easier, and more efficient. Built for contractors, tested in the field, and designed to save you time and wear and tear. Learn more and find a distributor near you at https://ambrocontrols.com/

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What do you do when you open a panel and roaches start crawling out like they pay rent?

Or when grease has literally vacuum-sealed a fryer to the wall?

Or when you realize the ice machine you’re working on should probably be condemned… and set on fire?

In this episode of Commercial Kitchen Chronicles, Pat and Rich sit down together in person from South Carolina ahead of the CFESA Region 4 meeting to talk about the nasty side of the trade that nobody warns you about — but every technician eventually faces.

We’re talking real-world, in-the-trenches stories:
• Roaches living inside contactors and controllers
• Ice cream machines so bad they get declared “throw it away” on the spot
• Grease so thick it explodes wiring
• Dish machines full of yeast, flour, and nightmares
• Dead rats preserved in fryer grease (yes, really)
• Ice machines that should absolutely never be used again
• And installs so bad they make you question humanity

Beyond the horror stories, we also break down the important stuff:
How do you professionally address disgusting working conditions?
When do you walk away — and when do you push through?
How do you talk to customers without losing your mind (or your job)?
At what point do you say “this isn’t safe”?
And how do you keep roaches, grease, and filth from following you home in your tool bag?

If you’re a commercial kitchen equipment technician, HVAC tech, refrigeration tech, service manager, or anyone who’s ever worked behind the scenes in a restaurant — this episode will feel painfully familiar.

It’s gross.
It’s funny.
And it’s 100% real life in the field.

Sponsor Spotlight – Viper from Refrigeration Technologies

While Viper can’t get rid of roaches (and honestly… some of these stories might be beyond saving), they do help tackle one of the biggest contributors to nasty kitchen conditions: grease, grime, and buildup.

Viper from Refrigeration Technologies makes professional-grade cleaners and chemicals designed specifically for HVAC, refrigeration, and commercial kitchen environments. From heavy-duty degreasers to coil cleaners and specialty chemicals, Viper helps techs clean equipment properly, restore efficiency, and leave things better than they found them — even when the surroundings are less than ideal.

Because while you can’t always control how nasty a kitchen gets, you can control how well you clean and service the equipment you’re responsible for.

https://www.refrigtech.com/

This episode is a must-listen for anyone in:
commercial kitchen equipment repair
restaurant service and maintenance
HVAC and refrigeration
foodservice equipment technicians
CFESA-certified technicians
service managers and trainers

Subscribe, follow, and drop your own horror stories in the comments — because if you’ve been in the trade long enough, you’ve definitely got one.

Commercial Kitchen Chronicles — the stories they don’t teach in training.

https://www.commercialkitchenchronicles.com/

n this episode of Commercial Kitchen Chronicles, Pat Finley sits down with Dan Reese from CFESA to break down one of the biggest technician-focused initiatives our industry has ever launched — CFESA’s Top Tech Throwdown.

This isn’t about ego.
This isn’t about social media hype.
This is about skill, process, safety, and pride in the craft.

The Top Tech Throwdown is a skills-based competition built specifically for CFESA Master Certified Technicians, separating hot side and cold side competitors and testing what actually matters in the field — diagnostics, troubleshooting, theory, hands-on ability, documentation, and decision-making.

Seven stations.
Real-world scenarios.
Timed, judged, and scored by CFESA-certified trainers.

Regional winners walk away with prize packages, recognition, and an invitation to compete at the National Championship at CFESA Global Headquarters, where the stakes get even higher — including a championship belt, national recognition, and serious bragging rights.

If you’re a CFESA Master Tech, this is your moment.
Get uncomfortable.
Step up.
Show what you know.

If you’re on the fence, ask yourself this:
If you’re confident in your skills, why not prove it?

And for owners and managers — this is a chance to showcase the technician who represents your company every single day in the field. Sending a tech to compete says something about your standards, your culture, and your commitment to excellence.

📣 Calling tool manufacturers and industry partners:
This competition is about highlighting the best technicians in foodservice equipment repair. Prize donations directly support technician development, recognition, and visibility across the industry. If you want your tools in the hands of top-tier techs — this is where you belong.

👉 Learn more and get signed up at CFESA.com → Events → Top Tech Throwdown

Let’s raise the bar.
Let’s showcase the trade.
Let’s find out who the Top Tech really is. 🔧🏆

More Info Here

https://cfesa.com/top-tech-throwdown/

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