Issue link: http://osercommunicationsgroup.uberflip.com/i/261667
F o o d E q u i p m e n t N e w s 6 1 S a t u r d a y, F e b r u a r y 9 , 2 0 1 3 service market. What should we know about the company? CL: Although we only entered the North American market in 2008, we have more than 40 years of water opti- mization experience on both the con- sumer and professional side in Europe and in other international markets. You will find our Purity Quell ST and Purity C filters installed in thousands of hospitality locations on coffee and espresso equipment, steam and combi- nation ovens and hot beverage vending machines. FEN: What is the primary driver for the strategic change? CL: We have a well-established busi- ness model of partnering with equip- ment manufacturers. Our core belief has been to partner with customers and vendors, while building business together. The North American sales team came together to identify new ways to go to market with the primary goal of becoming a better partner and a solution to water quality while extend- ing the life of the beverage and steam oven equipment. Our collective vision is to offer Mavea LLC customers the peace of mind that implementing the filtration program that has been Mavea Con't. from p. 1) designed for them will ensure they will not experience down time of their equipment due to water quality. FEN: How does the change differ from the past? CL: Our goal is to have an open and consistent dialogue with our cus- tomers. We envision ourselves as the first call when water quality is in ques- tion. Our hope is to identify possible causes for situations and rectify the issues within a short period of time. Our beliefs in our products and the demonstrated reliability of the Mavea technology has lead us to the point where we will guarantee the health of our customer's foodservice equipment, when they select and maintain Mavea Water Systems. FEN: How can people learn more about MAVEA and your products? CL: We'll be displaying our entire line of Purity Quell ST and Purity C filters at The NAFEM Show 2013. Come visit us at booths #2572 and #2573. Also, you can visit our website at www.mavea.com to learn more about our complete line and the various foodservice applications where we have been successful. ing, warehouse and distribution space, Wasserstrom has the resources, capacity and ability to design, manufacture, deliver and distribute the highest quality processes, products and customer service. At Wasserstrom, our people make our company unique. The diversity of experi- ence and knowledge is the hallmark of our organization. From planning and engineer- ing to project management and manufactur- ing to distribution and delivery, our experi- enced team provides unparalleled customer service and customer-centric solutions. We are positioned to quickly fill the needs of every foodservice operation and offer our customers choice, be it custom designed manufactured equipment or top-of-the-line distributed smallwares. Wasserstrom products and services are designed around our customer's needs. Along with cutting edge innovation in man- ufacturing capabilities, our smallwares dis- tribution capabilities include state-of-the-art web-base tools and information technology to manage and provide innovative report- ing. We offer the flexibility to create and distribute products and services in various combinations to suit our customer's opera- tional requirements and aesthetic prefer- ences. Wasserstrom is at the forefront of tech- nology. Our technology resides in our processes, manufacturing capabilities, warehousing and distribution locations. We have the largest inventory of smallwares in the industry, but if it can't be found, we can engineer and manufacture any sheet metal or wire item to our customer's specifica- Wasserstrom & Sons (Con't. from p. 1) tions creating the perfect solution. All Wasserstrom programs, activities and oper- ations are integrated and tracked through our project management system resulting in real time project management tracking and information. Our modern facilities are equipped with the latest manufacturing equipment, all tied to our central design and engineering center located in Columbus, Ohio. Quality is guaranteed regardless of where our products are manufactured or orders received and distributed. Wasserstrom utilizes multiple manufactur- ing and distribution points located through- out the country. These locations feature in- house installation teams, extensive field service networks and customer service teams to provide national on-site coverage. Wasserstrom is positioned ahead of change because of our diversity and flexi- bility. Being on the forefront of technology in processes, manufacturing capabilities and distribution locations supports the success of our customers; we are constant and con- sistent in our ability to adapt to their chang- ing needs. Wasserstrom has been inspired by our customers since 1902. We are interested in learning more about you and your operations. We would like to take the time to get to know you and to understand what it takes for you to be successful. At Wasserstrom, we have the experience and expertise to provide the sup- port necessary for your success. For more information, visit booth #1043 at NAFEM, call 800-444-4697 or visit www.wasserstrom.com. impact on the dining customers' expe- rience. Energy cost, however, can be reduced with only positive bottom line results. The real question with respect to reducing energy is this: Where? While demand ventilation con- trollers for commercial kitchens have been available for more than 20 years, it is not quite one of the top three in the minds of many when they contemplate how to make a commercial kitchen more profitable. In fact, demand venti- lation is often included at the design concept stage, but it is the first to go when construction budget gets tight. The problem here is that the wrong demand ventilation controller was selected in the first place. Spring Air has three demand venti- lation Truflow products to suit every- one's budget: Truflow-TF, Truflow-TL and Truflow-TC. The Truflow-TC is for the most budget conscious operator. The TC is simple to install, easy to operate with on/off control in the hands of the user. The Truflow-TL is Spring Air 's midrange product in the line and pro- Spring Air Systems, Inc. (Con't. from p. 1) vides tighter control of the exhaust and supply with screen displays featuring the operating kitchens performance. The TL is also easy to install and can be operated remotely. The Truflow-TF is designed to operate a kitchen within a larger build- ing that has a building management system controlling the entire building operation. The TF has local screen controls and display, but most of the time the Truflow-TF is operated through the base building management computer. The connection from the base building computer to Spring Air's Truflow-TF is a couple of wires using LON, BacNET or Modbus protocol. The TF can provide all of the informa- tion the building engineer requires for building operation. Spring Air has the in-house and field engineering expertise to design and commission a new commercial kitchen demand ventilation systems using any of its Truflow products. Visit Spring Air Systems at booth #751 at NAFEM 2013. After the show, check out www.springairsystems.com for more information. turer of commercial and scientific refrigeration equipment. We sell to foodservice equipment distributors throughout the United States and to the U.S. government around the world. Our equipment consists of commercial kitchen reach-in refrigerators and freezers, salad prep tables and under the counter models. Our scientific equipment is sold either through other distributors or directly to the local, state and federal agencies. The scien- tific product line includes centrifuges, ultra-low temperature freezers that range in temperature from -40 degrees Celsius to -86 degrees Celsius, freezer- dryers and other laboratory apparatus. FEN: Describe your company's mar- keting strategy and what makes your company different from the others? MW: Our company believes the best way to become the equipment supply chain is to provide comparable prod- ucts at competitive prices. Let's give our customer, the distributor, a price that allows them to compete, up front and not tied to the myriad of condi- tions with rebates and pie-in-the-sky quotas. These gimmicks have been around for a while and needed to be changed. We at US Refrigeration removed these gimmicks and instead have replaced them with honest pricing up front without having to wait until next year to receive a rebate check. So, you can be assured that our prices are lower than the competition and designed so you can make money today! US Refrigeration, Inc. (Con't. from p. 1) FEN: What products do you see as your hottest items for this year? MW: Well, I believe all of our product lines have features and benefits to suit the individual; however, the VALUE Series product line might be the one to capture the largest audience for fiscal 2013. And here's why: Imagine two products side by side, that on the sur- face, look very similar and all the com- ponents are very much the same; but the one is available at nearly 25 per- cent less! That means that the US Refrigeration distributor would have the ability to compete with anyone in the marketplace. A 25 percent lower in price without sacrificing quality... Need I say any more? FEN: What are your expectations for the NAFEM Trade show for this year? MW: We have decided to open enroll- ment for distributors in selected juris- dictions throughout the United States. We have decided to expand our net- work after perfecting the service net- work and supply chain logistics. We are ready to offer new distributors, experienced in the food service equip- ment industry, with an opportunity to make money during this difficult eco- nomic time. We are only looking for a few distributors with the ability to pur- chase in certain areas. We have learned to protect our producing distributors with territories and develop long-term relationships. For more information, visit booth #1080 at NAFEM. After the show, visit www.us-refrig.com, call 888-556-2112 or email mark.winters@us-refrig.com.