simon asked:


I am looking to find what the mean time between failure, or mean time between repair or something quantitative about walk in coolers/freezers. I know that you can calculate MTBF by looking at each component and knowing its MTBF, however, I am not sure where to find this information and if it is even out there? Thanks for any info.
I am not looking for the formula, but for some actual usable numbers for what the MTBF of the devices are

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Cihan K asked:


I have caught this bad virus, I have called off work Thursday but I went friday, I do got asthma. I forced my self to work and got worced. I feel better but when I came home from work on friday I just cought after cough. I had a weezing and running nose.I work at a grocery store and sometimes I have to work in the walk in coolers. I have to work tommorw to however I dont want to get even sicker like I did on friday and turns into pheunomia. What should I do.

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Huh? asked:


If anyone has seen Kitchen Nightmare’s, have you ever wondered how those restaurants ever pass health inspections? Ramsey is always finding all sorts of disgusting things in the walk-in coolers, and gross stuff all over the kitchen. In one episode, the owner stated that they got a 95 on the inspection, but there is no way they could have. Most of the kitchens have 10-20 years of grime on the walls. Last night, the walk-in cooler was at 52 degrees. There is no excuse for that. Most of these are supposed to be fine dining restaurant’s. How can these places ever get in that condition. It’s been years since I worked in a restaurant, but I recall how detailed the health reports were, and the restaurant had 7-10 days to get the problems taken care of. Are the inspectors just not doing their jobs, or are the standards so lenient? Heck, it makes me want to totally stay away from any place where you can’t look into the kitchen.

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