Vlad Jirnov
Beverage and ice technician. Six years on undercounter ice, backbar refrigeration and dispensed drinks.
Background
Bar equipment lives in the worst conditions in the building — no clearance, wet floors, and water hard enough to scale a cutter grid in a season. Half my job is water chemistry and filtration; the other half is getting a machine out from under a bar top without tearing up the millwork.
What I work on
Undercounter and modular ice machines, backbar and glass-door coolers, keg boxes. Soda guns and tower dispensers, carbonators, BIB pumps, frozen-drink and slush machines. Water valves, pumps, cutter grids, harvest sensors and drain lines.
Why I work at Berne
I get sent to the equipment I actually know instead of whatever is next on the board.
Service area
Bars, hotels and restaurants along coastal Miami-Dade and Broward, plus Boca Raton. English and Russian.