Tech Talk:
A Note About Training
I have been asked once again to display my lack of literary skill with some” words on training”. I would like to begin by thanking all of you for your support in our last round. <go team lol> The benefits of training are obvious , if a dealer can troubleshoot quickly and accurately, his profit must increase, and we warranty fewer parts, which is more profit retained for us. The homeowner wins as well. Everybody is happy. Please support the classes and allow me to support you. Nothing worth doing is fast or easy.
W.Craig Seamon
Service Manager/Trainer
SUPERHEAT
I was given the option on this first article to do either a brief history of myself or discuss the first installment of my series on technical issues. Since my history is every bit as interesting as watching paint dry, I say we get started with the series .
Before we can dip into technical issues, there are some terms with which we must be familiar. Today we will discuss the first - SUPERHEAT. We begin by looking at a set of Freon gauges. We will use R-22 with a piston for our example. On the outside edge of the gauge we see pressure and on inside we see temperature . If the pressure is 70 psi, the corresponding saturated temperature on the inside is 41 degrees. Now we need a suction line temperature roughly 12 inches away from suction base valve {between condenser and house}. If the line temperature is for example 58 degrees, then 58 - 41=17 degrees superheat.
Superheat is important because it tells us what is happening in the indoor coil. For example, if a coil is starved {superheat too high}, we will see poor performance, or if coil is flooded {superheat too low}, we can flood liquid back to compressor. In essence, this measurement tells us if the right amount of refrigerant is flowing in the coil for maximum performance. There are slide calculators that will tell us what the superheat should be at any given condition. Always use the wet bulb method because humidity here is to high for dry bulb method to be accurate. Please email or call me if you have a question. Once we cover a few basic concepts like this, we can delve deeper into issues that your customers may have. Nobody expects you to be a service tech by any means, but product knowledge is a big part of service, which is what separates us from our competitors!
W.Craig Seamon
Service Manager/Trainer
Mccalls supply inc.
Office: 803-279-3824
Cell: 803-617-8086
cseamon@mccallsinc.com