Partners In Success Brochure

21 Pages·2017·0.21 MB·English

PARTNERS in
SUCCESS
Cool Solutions for
Customer Projects
CABINETS
Kwality Ice Cream know where to find refrigeration components
necessary to run an ice cream parlor. Chuck Geisel,
Edison, NJ a good friend and 40-year ice cream aficionado,
recommended that Dr. Parekh work with a single
When professional food technology consultant Dr. source equipment manufacturer for all of Kwality’s
Kanti Parekh dreamed of opening up an ice cream needs and suggested Master-Bilt®.
parlor, he knew he wanted it to be different – some- “It seemed like everyone we asked, the answer
thing that would put a new spin on the taste of ice was still the same. Turn to Master-Bilt® for your
cream. Holding a Ph.D. in food technology with a refrigeration needs; their quality, reliability and cus-
specialty in flavor from Rutgers University, he want- tomer support is second to none,” says Dr. Parekh.
ed to create unusual, After speaking with Dr. Parekh, Dave Entrekin,
yet healthy ice cream Master-Bilt®’s regional manager for the New Jer-
“It seemed like flavors that would sey area, teamed up with Stan Berkowitz of Leon
be unique to his Berkowitz Associates, the manufacturer’s rep in the
everyone we asked, shop. As the inven- New Jersey area, to consult with Dr. Parekh at the
tor of Lipton’s Cup Edison location. From previous experiences, both
the answer was still O’ Soup, he knew suggested a DD-88 dipping cabinet. Since the cabi-
the development of net was six feet long, there was no problem lining
the same. Turn to the ice cream would up two units to hold all 32 flavors. Additionally,
be the easier part of Master-Bilt®’s FIP-50 was suggested for in-store dis-
Master-Bilt® for his endeavor. Find- play of ice cream cakes for special occasions. “I re-
ing a manufacturer ally like the FIP-50 as the lighting allows customers
your refrigeration to make the flavors to see the cakes inside, as well the large display area
and setting up an ice for my sign to show that custom made ice cream
needs; their quality, cream parlor to sell cakes are available for sale,” says Parekh.
them would be a bit Soon after the Edison parlor opened, Dr. Parekh
reliability and more difficult. opened up his Jersey City, New Jersey location. For
After establishing this site, Kwality Ice Cream needed some additional
customer support is his manufacturing storage space for gallons of finished product and
facility in Edison, ice cream cakes. So with Master-Bilt® equipment in
second to none.” New Jersey, Dr. front, it was time to decide on equipment for back
Parekh was ready of house. “The decision was easy. My Master-Bilt®
to test flavor mixes, equipment was working very well, and I knew they
try new ideas, and had the equipment I needed for back of house, so
create the low fat, healthy ice cream alternative I called on Dave and Stan to help me spec out the
he envisioned. Inspired by his Indian heritage, Dr. space.”
Parekh used the finest spices, fruits and nuts to cre- Entrekin and Berkowitz had two suggestions for
ate indulgences like Alphonso King Mango, Tropee Kwality’s second parlor; a 6 ft. x 6 ft. walk-in freezer
Lychee and Kaju Khis (cashew raisin). for finished product and an IHC hardening cabinet
With 32 newly inspired flavors, Dr. Parekh was for ice cream cakes. Dr. Parekh implemented each
ready to move his ice cream from the manufactur- piece of equipment.
ing line to his new Kwality Ice Cream parlor. But, Dr. Parekh says, “Wherever our parlors go,
as the new flavors churned out, Dr. Parekh didn’t Master-Bilt® equipment will come with us!”
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WALK-INS
Old Fort Bay Club structure would be architecturally sound. The key
challenge was to retrofit this historic fort with mod-
New Providence Island, Bahamas ern technology while maintaining its architectural
integrity. The project was so intricate that it took
Master-Bilt® got a unique opportunity to play an three months just to finalize the walk-in design. On
important part in restoring history in the Bahamas. top of the difficulties of retrofitting the old build-
They were hired to design a new 10 ft. x 14 ft. walk- ing, Master-Bilt® also had to factor in geographic
in freezer/cooler for the Old Fort Bay Club, a private problems.
dining and social club for members of the named The location, which is nestled on the western end
development. The Old Fort Bay Club rescued the of New Providence Island, next to Lyford Cay, gives
17th-century Span- the resort its secluded charm, but also makes service
ish-styled fort and call response times lengthy. The nearest refrigera-
“We went with rejuvenated it into tion manufacturer is a flight away, so dependability
a high-society club, and longevity of equipment were both key factors.
Master-Bilt® while still maintain- Even a small problem with the unit would cost the
ing the historical resort a significant amount of money in repairs and
because we needed architecture. down time.
The combination “We went with Master-Bilt® because we needed a
a unit that would walk-in was to be unit that would hold up with time and stand up to
used in the kitchen the elements,” said John Scherruble, Project Manag-
hold up with time at The Club at Old er, Edward Don & Company. “Lacking replacement
Fort, the resort’s parts availability on the island, we weren’t willing
and stand up to the five-star restaurant. to take any chances.”
Although the client A final factor that needed to be addressed was the
elements.” had rough sketches extreme weather. The Bahamas might be a popular
for the project, they vacation spot, but the heat and humidity can make
were not adequate to it a difficult place to maintain perishable food items.
handle the magni- To meet the very specific requirement of a high am-
tude of this construction. Edward Don & Company, bient environment, Master-Bilt® equipped the walk-
one of the world’s leading distributors of foodser- in with a special strip door to keep out the humidity.
vice equipment and supplies, was put in charge Once the designs were finalized, all the compo-
of the design. Since Edward Don had collaborated nents were shipped over and, while Master-Bilt®
with Master-Bilt® in the past, they not only insist- and Edward Don overlooked the process, a local
ed on Master-Bilt® equipment, they also asked the refrigeration company completed the job. Because
company to help with the project design. What the design was drawn with such specific attention
made this job so unique was the variety of obsta- to detail, the amount of field time was minimized
cles that had to be overcome in order to restore the and installation took just two weeks to complete,
historical estate. allowing the club to open for business quickly.
The greatest difficulty was including as much of The project has since become a factor of the Old
the existing architecture as possible. While many of Fort Bay’s success. Now that the project is complete,
the original walls of the fort were still intact, time Master-Bilt® is proud to have the Old Fort Bay Club
consuming processes had to be taken to ensure the as the oldest building to house one of its products.
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Oakhill Correctional Institute The 60 foot long inline walk-in system features
five sections with exterior doors: working walk-in,
Oregon, WI meat thawing room, dairy, produce and freezer with
direct access to the loading dock.
Oakhill Correctional Institute in Oregon, Wisconsin The working walk-in, equipped with two large
recently built a new facility housing a centralized viewing windows, sinks, tables and electricity, is
kitchen to feed over 700 inmates and 50 employees. kept between 40-45°F so workers are comfortable.
The floorplan called for a huge combination walk- A separate rear access walk-in cooler stores all the
in system designed by the food administrator to meats at 38°F prior to and after prep.
meet exacting food safety requirements. Next is the meat thaw room with rear door access
“We have a lot of to the storage freezer. This freezer runs 40 feet down
frozen meats and the rest of the length of the inline system, behind
“Master-Bilt® need to make sure the dairy and product coolers, all the way to the
they stay at the loading dock. “Since these cooler sections share the
designed and built correct temperature wall of the freezer, we’re able to use the cold con-
even during prepa- ducted through the freezer panels to help cool the
a really nice system ration,” says Ste- space and reduce refrigeration load,” says Bremer.
phen Bremer, food The new building went up faster than expected.
that runs flawlessly.” administrator at A good thing because Oakhill Correctional Institute
Oakhill Correction- was under the gun (no pun intended) to get the
al Institute. walk-in up and running. “Master-Bilt® went above
For that reason, and beyond their manufacturing schedule and was
Bremer contacted Kavanaugh Restaurant Supply, able to supply the system in three weeks,” says
Inc. to provide an intricate system with internal ac- Scott Granath, project manager with Kavanaugh
cess to a separate freezer in the meat thawing room Restaurant Supply.
and a cooler in the working walk-in where meats Oakhill’s custom walk-ins feature diamondtread
were prepped. “This system assures our frozen exterior kickplates and windows on the doors. Plus
meats move directly from freezer to thawing room, the six different sections were built to wrap around
and back and forth from refrigerator to working support columns.
walk-in prep area, all the while staying below room “Master-Bilt® designed and built a really nice
temperature.” system that runs flawlessly,” states Bremer.
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Sysco with running water and full prep kitchen. Inside,
three employees cut the bulk fish, repackage it and
Louisville, KY label it to be resold. The walk-in is equipped with
two doors, one on either end of the walk in, with
Sysco, one of North America’s leading foodservice large viewing windows for supervisors to look in at
marketers and distributors, is dedicated to help- the workers without having to open the door and
ing their customers succeed. That’s why they offer risk causing temperature fluctuations.
hands-on equipment training in their state-of-the- “This is a very unique use of a walk-in,” says
art facilities. Dishman who goes on to explain that one of the
One such facility is a show kitchen located in main concerns was that the temperature be main-
Louisville, Kentucky. tained between 34 to 38°F. “Just the body tempera-
After the successful ture of the three workers inside the walk-in during
“Sysco wanted to installation of two the day can make a difference in balancing the
Master-Bilt® walk-ins temperature of the unit.” To meet the challenge,
install a test kitchen in the kitchen, Sysco Dishman upsized and increased the capacity of the
challenged John refrigeration system, as well as installed more fluo-
to see how a working Dishman of Koehler rescent lighting so the workers could see better.
Borden & Associates, Besides the temperature maintenance concern,
repackaging based in North Can- the local board of health had to approve all the
ton, OH, to provide surfaces inside the unit. Stainless steel is the pre-
operation would save a walk-in cooler to ferred general use metal for the foodservice industry
serve as a worksta- because of its corrosion resistance and durability in
time and money.” tion for repackaging most food applications. Sysco’s working walk-in was
raw fish. equipped with full stainless steel walls for easy wash
“Sysco wanted to down and sanitation purposes.
install a test kitchen to see how a working repack- “With dozens of locations across the U.S. and
aging operation would save time and money,” says Canada, I have no doubt that this working walk-in
Dishman. concept will make a huge impact at all the Sysco
The roughly 22 x 14 foot walk-in is complete facilities,” says Dishman.
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Prasino Restaurant materials, sustainable food, energy, disposables and
chemical and pollution reduction (form more info,
LaGrange, IL see www.dinegreen.com/restaurants/standards.
asp#exist).
For a long time it was Peggy Maglaris Kopley’s goal “Gary did an outstanding job of helping us get
to open a green restaurant concept offering a totally the required points for GRA certification. All I had
eco-friendly environment. to do was tell him what our goals were and he took
From organic and hormone-free foods to the it from there. He made sure we qualified for all pos-
equipment used in the restaurant, everything sible points on the checklist,” says Maglaris.
needed to be envi- Thiakos provided Prasino with two custom Mas-
ronmentally re- ter-Bilt® walk-ins: One freezer/cooler combo for
“We could not be sponsible. With that back of the house inventory and one cooler in the
goal firmly in mind, front of the house for prepped foods needed by the
happier and plan on she turned to Gary cooks during busier periods.
Thiakos of Zepole “The walk-ins helped us toward our certification
using Master-Bilt® Restaurant Supply to with features like door alarms, vinyl door strip cur-
find the most energy tains, compact fluorescent lighting, sensored lights,
walk-ins at our efficient equipment. compressor efficiency and the Master Controller
“We have had a with reverse cycle defrost. Gary did all the research
other locations relationship with and provided us with what was the most efficient
Gary through nu- system out there,” states Maglaris.
as well.” merous restaurant Master-Bilt® walk-ins provided Prasino 22 GRA
projects and knew certification points of the 205 needed to become
we could rely on him GRA Sustainabuild™ certified. “Master-Bilt®’s effi-
to provide the right cient and controlled systems helped regulate energy
products for our needs. He always looks after us,” and minimize defrosts which helped me max out
says Maglaris. the points required,” states Thiakos.
Prasino opened its doors in LaGrange, IL in the Prasino plans on expanding to more locations in
fall of 2009. The process to become a Green Restau- the near future. “Currently we are in the process
rant Association (GRA) Sustainabuild™-certified of opening our second location in St. Charles, IL
restaurant began immediately. The GRA is a nation- and Gary will take the concepts from the original
al non-profit organization that has been certifying LaGrange restaurant and implement them in our
restaurants for the past two decades by awarding other stores,” says Maglaris. “We could not be hap-
points in each of the GRA’s seven environmental pier and plan on using Master-Bilt® walk-ins at our
categories: Water efficiency, waste reduction and other locations as well.”
recycling, sustainable furnishings and building
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East Lake Country Club to the show looking for equipment for the renova-
tion, and Master-Bilt® had everything I needed,”
Atlanta, GA says Deihl. “I was impressed by their professional-
ism and expansive product line and would recom-
At over 105 years old, East Lake Golf Club in Atlan- mend them to everyone.”
ta, GA is one of the most prestigious golf courses Deihl purchased a Master-Bilt® walk-in freezer
in the country, and one of the most breathtaking. and a walk-in cooler, as well as an award-winning
Designed by architect Tom Bendelow, East Lake Master Controller with reverse cycle defrost. “Mas-
is home to the Tour Championship presented by ter-Bilt®’s equipment sells itself—it’s reliable and
Coca-Cola and the PGA Tour finale where names durable, everything that a chef looks for in his
like Tiger Woods and VJ Singh tee off in search of equipment,” says Deihl. “The walk-ins maintain
bragging rights. a consistent temperature and that is so important
But East Lake Country Club is not only known when considering food safety.”
for its course, it is also home to one of the world’s Deihl says he is most impressed with Mas-
most elite club ter-Bilt®’s Master Controller with reverse cycle
houses, masterfully defrost. This proprietary process involves a reverse
“As a chef, not operated by world cycle valve added to the condensing unit which
renowned Executive reverses the direction of refrigerant flow during
having to worry Chef Michael Deihl. defrosts. The reverse cycle is automatically activated
Chef Deihl has 38 by the Master Controller electronic control system,
about your years experience in saving the user energy and money as well as adding
the food and bev- convenience. “I had a huge problem with defrost-
equipment takes erage industry, and ing before, to the point that I would have to go into
has overseen kitch- the cooler with a torch and melt the ice myself,”
a huge burden off ens at some of the says Deihl. “Now my old walk-in cooler has a new
finer country clubs, Master Controller and it is just fantastic. It works
your back. Now hotels, restaurants like a brand new cooler.”
and catering facilities The compressors for the equipment had to be in-
I can just worry on the East Coast. As stalled on the roof and Deihl says he expected some
the executive chef hitches in the process. “The Master-Bilt® installer
about my food!” of one of the most (Direct South) ran the pipes from the refrigeration
prominent clubs in system to the roof with absolutely no questions or
the country, chefs problems,” says Deihl. “My overall experience with
worldwide look to Master-Bilt® has been tremendous.”
Deihl for advice on everything from ingredients to The renovation started in March 2008 and was
equipment. completed in September 2008, just in time for the
Deihl recently oversaw a renovation of the East Tour Championship. “We have received tremen-
Lake clubhouse, expanding the kitchen by 20,000 dous feedback on the equipment,” says Deihl. “As
square feet, tripling its size with an addition of an a chef, not having to worry about your equipment
à la carte area. He first came across Master-Bilt® in takes a huge burden off your back. Now I can just
October 2007 at the North American Food Equip- worry about my food!”
ment Manufacturer’s Show in Atlanta, GA. “I went
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Le Bleu Corporation owner of Le Bleu, was looking to build a walk-in
freezer/cooler for his new company, Nature’s Pearl,
Winston Salem, NC he relied on Vernon’s expert advice.
Vernon strongly suggested Master-Bilt® but
Sean Eller, president of Winston Salem, NC-based Smith was still looking at other manufacturers. “In
Quality Refrigeration Concepts, Inc. knows how im- the end we submitted a simple layout and eventu-
portant relationships are. When he was just starting ally got the job based on Master-Bilt®’s 70 years of
his company in 2002, it was Master-Bilt® that gave experience and their willingness to stand behind
him his first opportunity installing equipment. their product,” says Eller.
Today, as a Master-Bilt® sales and service provider Nature’s Pearl manufactures a line of supplemen-
throughout North tal products from the muscadine grape seed, a grape
and South Carolina that is now proven to stop the growth of prostate
“I was sold on and Virginia, he can- cancer cells, as well as many other health related
not be happier with issues. This medicinal grape grows naturally in the
Master-Bilt®’s their customer-fo- southeastern US, and is harvested only one time a
cused partnership year.
quality and their and quality products. Smith is bringing in four million pounds of
“You dance with grapes during harvest season that must be immedi-
equipment really is the ones that bring ately frozen at -20°F. “They pull from these frozen
you to the dance,” grapes all year long to make all of the Nature’s Pearl
quality.” says Eller. “I reflect products, so a reliable freezer is crucial to business,”
on how Master-Bilt® states Eller.
treated me in the Eller supplied Nature’s Pearl with a 60 ft. x 182
beginning and that ft. cooler/freezer combination warehouse. To assure
is how I treat my customers.” the warehouse holds consistent temperatures, Eller
Eller has built his business through great custom- and Master-Bilt® designed a refrigeration system
er relations and offering the most innovative and with five 30 hp condensing units to run the freezer
technologically advanced product available. “I un- and one 15 hp condensing unit for the cooler.
derstand that good business happens through word As the nation’s premier harvester and supplier of
of mouth and reliable products,” states Eller. muscadine grape seeds, Nature’s Pearl needs to keep
One such connection occurred through an asso- up with consumer demand. Smith is now looking
ciation with Kurt Vernon, the internal refrigeration to centralize his warehousing and will be building
mechanic at Le Bleu Corporation, who has been an additional 10,000-15,000 square foot refrigerated
in the industry for 30 years. When Jerry W. Smith, warehouse. “I was sold on Master-Bilt®’s quality
and their equipment really is quality,” states Smith.
8
Red Tail Lodge that come as a pleasant surprise. It makes for a
great argument when replacing your walk-in.”
Vernon, NJ Konzelman put his refrigeration expert to the
task of installing the walk-ins and refrigeration sys-
Rob Younes had one goal in mind when taking tems. Skeptical at first, Jim Cunningham, owner of
on the foodservice operations at the new Red Tail Jim’s Air Conditioning, Inc., in Hawthorne, NJ, has
Lodge at Mountain Creek Ski Area in Vernon, NJ – turned into a true believer in Master-Bilt®’s Master
to provide food for thousands of people a day with- Controller. “(Master-Bilt® regional manager) Dave
out sacrificing quality. As vice president of lodging Entrekin came in and went through everything
and hospitality, Younes knew he had to build his with my team once, and within an hour we were up
operation with superior equipment and a focus on and running. We had never worked on the Mas-
speed, efficiency ter-Bilt® Master Controller before, and this installa-
and consistency. tion changed it for me. I have worked on competi-
“Master-Bilt®’s
Serving a thou- tor products and they were nightmares with a lot of
sand people an electronic problems, extra wiring and restrictions.”
walk-ins, with their
hour, Red Tail Lodge What made Cunningham so pleased was the sim-
boasts three beau- plicity of connection for the Master Controller. He
Master Controller
tiful and unique was also impressed with how little gas he had to use
dining experiences to pressurize the system. “There is a huge savings on
Reverse Cycle Defrost
on different levels refrigerant compared to normal systems that would
of the lodge with take pounds of gas to fill their systems. Master-Bilt®
system option, offer
a market, an up- used a third of the amount of gas, which is a big
scale club called savings to the client.” In the second floor kitchen
a huge reduction on
the Hawk’s Nest, out to the equipment, he ran almost 130 feet of
and a German 11/8" diameter copper line and a 1/2-inch for the
costs that come as a
Biergarten. To keep return line using only 8 lbs. of refrigerant, where a
a smooth-flow- standard all-mechanical system would take 35 lbs.
pleasant surprise.”
ing foodservice Starting from the ground up, the lodge's base-
operation with a ment houses three different walk-ins for receiving,
uniform standard including a beer cooler and freezer/cooler combo
of quality, the luxurious ski resort operates out of unit. On the next level, the main kitchen serves as
one central prep kitchen that distributes menu the prep area with a single walk-in freezer and two
items to the restaurants throughout the lodge. walk-in coolers made to look like one inline unit.
Michael Konzelman, vice president of Econo- “We ran into some issues where we couldn’t do
my Paper and Restaurant Supply Co. of Clifton, all the prep kitchen walk-ins inline because there
NJ, was brought on as the designer and equip- was a beam in the way. Master-Bilt® supplied a sep-
ment specifier, and turned to Master-Bilt® for arate wall panel that installed seamlessly to make
reliabile and efficient walk-ins. “We don’t talk it look like an inline system,” says Cunningham.
enough about energy savings in the restaurant “Master-Bilt®’s high level of service sets them
industry. Owners come to expect the large bills,” apart from the typical refrigeration company,
states Konzelman. “Master-Bilt®’s walk-ins, with fulfilling one of the main goals of the ski lodge
their Master Controller Reverse Cycle Defrost – a true partnership,” concludes Konzelman.
system option, offer a huge reduction on costs
9
Radisson Blu Aqua Hotel chilled water system to efficiently produce the
necessary refrigeration to support nine Master-Bilt®
Chicago, IL walk-in coolers and freezers located throughout the
hotel in the main banquet kitchen, junior ballroom
As one of the most recent architecturally inspiring kitchen and Filini Restaurant kitchen.
developments to hit the Windy City, the Radisson The rack system features a modular system design
Blu Aqua Hotel, Chicago has not only opened to that maximizes configuration flexibility, simplifies
accolades for its cool award-winning modern exte- service, and provides for future expansion upgrades.
rior design, but for keeping its cool on the inside The refrigeration modules are composed of indi-
as well. When plans called for Carlson, the world’s vidual components that can be configured to serve
leading hospitality different medium and low temperature walk-ins
company, to devel- and foodservice equipment. This custom designed
“Durability and op their first North system provides the most reliable and efficient
American flagship refrigeration system for the Aqua building and the
energy efficiency concept, they knew Radisson Blu.
they wanted to build “LEED certification will further distinguish the
were main factors according to LEED Radisson Blu Aqua as the most exciting addition
standards and turned to Chicago’s hospitality scene,” stated Wendell. A
in our selection of to Master-Bilt® to LEED certification requires excellence in five sepa-
help keep their cool. rate areas including: sustainable building strategies,
Master-Bilt®.” “Durability and water efficiency, energy & atmosphere, materials &
energy efficiency resources, and indoor environmental quality. “Mas-
were main factors in ter-Bilt® features top of the line walk-ins which
our selection of Master-Bilt®,” states project man- meet or exceed Federal EISA requirements and LEED
ager, Todd Wendell, of Loewenberg Architects. “We prescriptive measurements.”
assembled a comprehensive group of kitchen design The walk-in cooler and freezer panels also feature
experts and the consensus at the end of the day was foamed-in-place insulation for the most consistent
that Master-Bilt® was our choice and we went on to cooling and high-energy efficiency rating. This
complete the project on time and within budget.” process provides the highest R-value rating in the
The Radisson Blu opened in November 2011 with industry and an environmentally-friendly panel
three foodservice areas in operation throughout construction with zero ozone depletion potential.
the property. Master-Bilt® engineers, in partnership In addition, Master-Bilt® installed an enhanced
with Edward Don & Company, tied the refrigera- electronically-controlled refrigeration system that
tion into Hotel Blu’s existing cold water system to provides greater energy efficiency than a typical
save on energy output of the overall system. mechanically-controlled one.
The highlight of the Master-Bilt® installation is As their motto goes, the Radisson Blu Aqua Hotel,
the water-cooled multi-compressor rack refrigera- Chicago is “inspired by design, driven by function”
tion system. The rack system utilizes the building’s and Master-Bilt® is proud to be a part of it.
10