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F o o d E q u i p m e n t N e w s T h u r s d a y, F e b r u a r y 7 , 2 0 1 3 6 8 Owned Business and proud member of the WBENC. For more information, visit booth #3622 at NAFEM. After the show, visit www.cooper- atkins.com, call 860-349-3473 x154 or email info@cooper-atkins.com. kitchen. In addition to lightweight material, the LS- 1 also uses the SuperSorb® CarbonPad as its filtration media of choice. Using activat- ed carbon and filtering down to 0.5 microns, the combination of the LS-1 and SuperSorb CarbonPad is a foodservice operator's dream in situations where the fryers them- selves do not have built-in filtration sys- tems. Please stop by NAFEM booth #2158 to find out more! Visit Filtercorp on the web at www.filtercorp.com or call 800-473-4526 for more information. Out of the Equation (Con't. from p. 56) Cooper-Atkins (Con't. from p. 12) tions since 1885. Cooper-Atkins serves the foodservice, HVAC and healthcare markets and has built a solid reputation as a leading manufacturer and provider of quality time, temperature and humidity instruments. Led by Carol P. Wallace, President and CEO, Cooper-Atkins is a Certified Women on a genie and a lamp. Can you give us a lit- tle background on your choice of this most unusual imagery? JG: Everyone is familiar with the genie and lamp story. Rub the lamp, a genie appears and grants your wish. In our industry, every- one is familiar with the FMP catalog. When customers need something, they reach for our catalog, give us a call, and their prob- lems are solved. FEN: That symbolism ties together nicely. But seriously, is FMP really about granting its customers' wishes? JG: Absolutely. When you've been a mar- ket leader for nearly 100 years, you gain a lot of expertise and you develop capabilities that you can extend to your customers. When a customer has a request that's out- side of a normal catalog purchase, we study the request and work with the customer so they can ultimately get what they want. FEN: Can you give us an idea of what a request outside of the norm might be? JG: Sure. For some of our customers, when they get new equipment, they ask us to stock the OEM repair parts needed to keep that equipment up and running. Other cus- tomers, looking to save money, have turned to us for alternative replacements for non- critical items such as knobs, grates, casters and more. They realize they don't need to FMP (Con't. from p. 1) spend top-dollar for do-it-yourself replace- ment parts and have found us to be a good source. Customers hoping to take advantage of our sourcing capabilities have asked us to find specific items quickly and at a good price. We've even helped some customers take advantage of our warehousing and inventory expertise by adding to stock spe- cific items, just for them, such as ceiling tiles and marquee letters. And, our product department fields requests from industry professionals looking for solutions to daily restaurant challenges and we develop those ideas into products that will satisfy their needs. Some of our top-selling FMP brand- ed items have grown from customer inquiries such as these. FEN: So your customer's wish really is your command. JG: That's our goal. There's a lot that goes into making that happen. Most noteworthy, though, is our customer service. Every employee in our company knows that a pos- itive experience is their focus before doing anything else, whether it's with a customer, a vendor or any other business partner. It's this way of thinking that's earned us FE&S magazine's Best-In-Class honor for the last 12 consecutive years. As a leader in this industry, what more could you wish for? To learn more about FMP's innovative products and award-winning service, stop by booth #3822, visit www.fmponline.com or call 800-257-7737. kitchen facilities that can handle from 90 to 9,000 meals for universities, military bases, correctional facilities, hospitals, disaster relief organizations, and corporations that are experiencing new construction, renova- tion, disaster relief, or long-term events. Our temporary kitchens can normally be on-site and operating anywhere in the U.S. within seven to 30 days of the initial call, and they can be on-site for years or only one month. FEN: If a university, for example, needed to feed 6,000 students per day while their kitchen and dining area were being renovat- ed, what would your temporary kitchen include? GT: A custom, full service temporary kitchen and dining facility to feed 6,000 stu- dents would normally include an industrial kitchen equipped with production, prepara- tion, dish washing, dry storage, and walk-in cooler/freezer areas. The production areas would consist of UL-listed commercial cooking equipment and UL-listed hood sys- tems with NFPA certified fire suppression systems. Our facilities are built to meet all international building codes, and are guar- anteed to meet and pass all health codes. If needed, we can also provide bathrooms, generators, decks, ramps and lift systems. The setup and removal, as well as the train- ing for your staff on the equipment and facility, is supervised by an on-site Kitchen Corps project manager. FEN: You also serve disaster-stricken organizations. Walk us through that sce- nario. GT: Whether the emergency phone call is from a college dean, a disaster relief coor- dinator, a correctional facility warden, a military commander, a health care CEO, or any other large organization in urgent need of feeding their folks – we keep it simple, we set up quickly, and we deliver an inno- vative, flexible temporary kitchen facility. When a fire recently destroyed a large facility's dining room in the Northeast, the Director of Food Services picked up the phone and ordered a temporary kitchen from Kitchen Corps as easily as if he were Kitchen Corps (Con't. from p. 1) ordering a pizza. Later on he said, "I never knew you could call up and say, 'Can I get a kitchen,' and someone would say, 'Yep. We'll bring it right over.'" We signed the contract on Friday, and trucks with tandem drivers were rolling his way with our tem- porary kitchen and dining facility the next day. It served 1,800 meals per day for three months while they rebuilt. We can normally be on-site and operat- ing anywhere in the U.S. within seven days of the initial call. Other recent disaster relief kitchens we've provided include the University of Texas Medical Branch in Galveston, Texas, which was hit by Hurricane Ike; Shaw University in North Carolina, which was damaged by a tornado; and Base Logistics in Grand Isle, La., which is helping with the BP oil spill cleanup. FEN: Tell us a little bit about when Kitchen Corps started and what you're most proud of? GT: After retiring from the Navy in the early '90s as a Chief Warrant Officer in food services, my love for the food service line of work was still strong. But this time around in the industry I wanted to spend my time helping fellow food service professionals get through rough times like new construc- tion, renovations or disaster relief. In 1997, I founded Kitchen Corps as a small Disabled Veteran Owned Small Business with the vision of building a great team that provided outstanding temporary kitchen facilities to organizations anywhere in the country. For close to two decades now, I'm proud to say that we've accom- plished that and Kitchen Corps is now one of the nation's leaders in temporary kitchen facilities. I'm also proud of the fact that we are a family-owned and family-run busi- ness, which my wife serving as Vice President and CFO, my daughter serving as Director of Operations, and my son-in-law serving as Project Superintendent. Our motto is, "The difficult we do right away. The impossible takes a bit longer." I am proud that we live up to that every day. For more information about Kitchen Corps, visit www.kitchencorps.com, call 866-452- 6777 or email info@kitchencorps.com. loss and food contamination. Air cur- tains are a simple and sensible solu- tion. In its simplest form, an air curtain creates a seamless barrier between two environments helping to temperature, sanitation, and control insects. By cir- culating the available ambient air over the open doorway, a barrier is created that helps to control the air between two environments and ensure food safety. Foodservice consultants, along with architects and engineers, are offering up solutions to customers around the issue of open doorways; serious atten- tion has been given to air curtains as energy costs continue to rise and new laws have been put into place regard- ing reductions in refrigerant consump- tion. Air curtain application opportuni- ties are endless. Air curtains are used in a number of food-related environments such as restaurants, supermarkets, cafeterias and food processing facilities. Not only do air curtains provide energy conservation, but they also inhibit air- borne contaminants (insects, fumes, dust, and dirt) from entering a facility not only creating a cleaner environ- ment but helping to ensure food safety. Tyson Foods' tortilla/taco chip divi- sion utilizes Mars Air Curtains at their dock doors to protect the production facility from flying insects, dirt and outdoor debris. A wide variety of restaurants and food-related establish- ments utilize air curtains at both the back and front doors along with drive- thru windows. In-N-Out, a west coast Mars Air (Con't. from p. 1) burger chain, utilizes Mars' drive-up air curtain on all of their drive-thru windows to protect the food prep areas from the fumes, dirt, and dust that could potentially infiltrate the building through the service window. When you consider the benefits and solutions that air curtains can provide, energy conservation is no small matter. While most businesses are spinning their wheels trying to figure out how to cut costs and save money the simplest, yet most overlooked, factor is operat- ing costs. Reducing the wasted energy that goes out the door will result in lower bills. There are proven ROI studies on how air curtains reduce energy usage and save energy on an on-going basis. Generally, the payback occurs in less than two years. When an air curtain is installed the building ventilation system is more efficient making customers and employees more comfortable. See how much your building can save in just six simple steps at www.marsair.com/ROI. Restaurant owners are always look- ing for innovative ways to ensure that their restaurants are clean and effi- cient, with food safety being the pri- mary objective. The next time that energy consumption and environmen- tal separation are presented as a con- cern, consider an air curtain as a viable solution. Mars… Over Every Door. For more information, visit booth #1954 at NAFEM 2013 and check out www.marsair.com.