What does Mickey Dees do when they can't stand the heat

What does Mickey Dees do when they can't stand the heat in the kitchen? They leave the AC set on coldest setting over night instead of figuring out a way to extract the heat from kitchen.

They get the slab floor so cold, it's covered with moisture from the high humidity, condensation. You can see the water droplets in the floor. They have caution signs, wet floor. The floor is so slick it's like walking ice, extremely slick. I'm betting some day someone will fall and get hurt, just hope it's not me.

I'm sure others have humidity issues too. Humidity causes dew on the grass. Then grass mold, mold on siding, roofs, carpet if you don't AC.

Relative humidity and dew point isn't rocket science. Think the people at Mackey Dees is that stupid?

geo.

Somee questions are best not asked. Take your business doen the street, but look at their floor as well. Stupid isn't necesarily restricted to one brand.

They're making a lot more money than you are.

I am sure they sanitize it with something, I bet they get inspected quite regularly, and I haven't seen any closed down because of failing an inspection. It's not the bacteria and mold that will kill you, it's high blood pressure from the high amounts of sodium in their food. The floor in my shop is still cold enough to get some condensation on it when we open the door, and I will probably have the AC on later when I change oil in the lawnmower!

Well there you go, you get what you pay for weather at Wal Mart or there at MD. That's why I very darken either places door. I don't care about their buck menu, if I have to eat out I'd rather get something decent.

Rick

The heat index is 113 here today. I've been baling hay all week. I had to put painters tape on the a/c vents close to the windshield because I had condensation running down the outside of the windshield. I had to keep running the wiper. Wipers and dusty hay bales make for dough on the windshield. On the up side it pushed even more cold air out the other vents. You can never have too much cold air this time of year.

The dew point is 83F here near Omaha, NE tonight.

If they are using the floor as a heat sink, why not other things like containers of liquids. Or minimize the number of heat producing appliances.

I do McDonalds a couple times a week for Senior Coffee. Seventy five cents and a bunch of old guys to visit with. Anyhow, the owner spent half a million remodeling, new chairs, tables, much of the floor, play area, ceiling and lighting. But did she put in energy efficient windows? NO! Something that will save you money for the duration.

I put in energy efficient windows in my house. Cost some $$ but air conditioning and furnace work so much less. Only problem is many indoor plants don't get the light they need to really flourish. My kitchen window is 6' by 7' single piece of glass. I feel like I am sitting in the backyard but doing it from air conditioned comfort.

My shop floor was sweating yesterday, and I don't have any form of AC.
What do you expect them to do, open all the doors and windows and let in all the flies and other bugs. I be willing to bet that all their exaust fans were on high also.
Loren

If they pulled the hot air out of the kitchen, it'd have to be replaced with hot, wet air from outside that would then need to be cooled down. And you'd get the same condensation or worse.

It seems like you just wander around and find things to be superior about, but I'll take a stab at this one. That kitchen has exhaust hoods over the cooking equipment, which means that in order to be able to open the doors, the kitchen has to have makeup air units, which bring in enough outdoor air to make up the difference. Many times, the restaurant operators don't set the discharge air setpoint from those units low enough to wring all the water out that a normal unit would, meaning that the air coming from them is still pretty wet. It's just the help, after all. This means that the dew point of the makeup air is above the slab temperature, so presto, the floor is wet. They could solve it by turning down the setpoint on the makeup airs, but then people like you would make snotty comments about how those burger flippers just have it too good.

Not true there are units made just for that purpose. The exhaust system will remove a known quantity of air (cfm) The makeup air unit replaces this air from the outside. It can be done with a normal fan or a make up unit that conditions the incoming air be it cooling or heating needed. I worked around the HVAC industry doing duct instillation and later in the projects punch list item repair as well test and balance. The main problem with cooling or heating makeup air is the cost. It also has an affect on cooking times depending on air flow patterns in the kitchen. Traditionally kitchens were not cooled. It was just not done. That has changed over the last 25 or so years. One of the things I found was getting an answer as to the BTU's of heat generated in any given kitchen back then was a blank stare. The kit equipment people couldn't give you a solid answer as to the heat load after it was generated, the exhaust system removed some of and the make up air system replaced the air. Make up air was replaced at an 80 percent rate 1000 cfm out 800 cfm in. This kept a negative pressure on the kitchen area and limited the smells and heat from getting out into the rest of the building. All this to say the ac system may never have been designed to cool the kitchen the way the management is trying to use it. Managers and employs doing what you described is what has driven some to use computer controlled systems that are remotely located to help control this type of system abuse and the $ costs that go with a thermostat that is set as low as it goes 24-7. Or maybe I am full of it and know nothing, I hold no degree's and am long retired so think what you will just don't waste time beating me up as I long ago got over that and don't care.

Uafitter you are right and were tyoing that while I was typing as well.

When I worked for slowes I made several deliveries to mcds you don't want to know how unclean or how little maint was done.

(quoted from post at 07:41:43 07/23/16) When I worked for slowes I made several deliveries to mcds you don't want to know how unclean or how little maint was done.

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o into most any commercial kitchen andlook around, its kind of like eating sausage, you may not like it if you see how its made.

Tractor related ?