TURTLE TRACKS

Laurel, Mississippi 39440(601) 649-4600 | FAX (601) 649-0558www.thermokool.com

VOLUME L MARCH/APRIL 2019 No. 2

Our mission is to be the leading walk-in and blast chiller/shock freezer manufacturer by providing superior products and services that exceed the expectations of our customers.

Isla Bella Beach Resort

Teri BrewerVice President

Sales/Marketing Manager

You might wonder where the lush, winding drive is taking you. Through a canopy of native plants, trees, and tropical greenery until you get to Isla Bella Beach Resort and an inviting porch. From swaying palms and  sandy beach to sunset and magnificent ocean views…everywhere you go. A beautiful sanctuary tucked away from the outside world. (Source: https://www.islabellabeachresort.com)

Pictured preassembled at Thermo-Kool’s factory is an actual size 33’10” x 29’8” x 8’6” high five compartment Thermo-Kool walk-in cooler/freezer combination which was recently installed at the Isla Bella Beach Resort in Marathon, Florida. The walk-in consisted of a meat cooler, fish cooler, dairy cooler, produce cooler and a freezer. Thermo-Kool’s uncompromising commitment to the highest level of quality and excellent customer service make a perfect fit for the prestigious resort.

Thermo-Kool’s high density DURATHANE panel perimeter allowed the Thermo-Kool walk-in to be preas-sembled prior to shipment for a thorough quality control inspection to avoid “hidden costs” at the time of instal-lation. With Thermo-Kool’s ability to manufacture in 1” panel increments the walk-in was manufactured in the exact size and configuration needed to maximize storage space capabilities with no “cutting and pasting” required in the field! The exterior finish of the walk-in is stucco galvanized with a white stucco galvanized interior which, along with fluorescent light fixtures, ensures maximum illumination is provided. NSF approved foamed-in-place interior ramps were provided at each of the exterior entrance doors as an integral part of the floor design. Each entrance door was equipped with 14” x 14” peep windows, adjustable hinges, vinyl strip curtains, and 36”

high 1/8” aluminum treadplate kickplates on the interior and exterior to protect the doors against excessive abuse and traffic. Each compartment was supplied with a remote quick connect precharged refrigeration system which was adequately sized to ensure the proper temperature is maintained.

The Isla Bella website also boasts: At Isla Bella you’re pampered wherever you go, and dining is no exception. Get swept away by thoughtful service and a decadent meal in a classic Italian restaurant, seafood by the sea, or a burger on the beach. Florida Keys dining at its finest. Where every sip, every bite, and every plate arrive with flawless service. And inspiring views of the most beautiful place in the keys.

Thermo-Kool Customer Account Representative, Debbi Tisdale worked on the project with Alejandro Pinero, Project Manager with Cheney Brothers, Riviera Beach, Florida and Thermo-Kool Marketing Agent, Randy Souza with Eaton Marketing & Associates, Orlando, Florida.

HOLIDAY NOTICE

Thermo-Kool’s offices

and factory will be closed

Monday, May 27th,

for the Memorial Day

Holiday.

To learn more about Thermo-Kool

WALK-IN COOLERS, FREEZERS, AND BLAST CHILLERS / SHOCK FREEZERS visit the website at www.thermokool.com

Bud McKee was selected Employee of the Month for January, 2019. McKee was nominated by Thermo-Kool Plant Manager, David Whitehead who commented, “Bud trained to perform general and preventative maintenance on equipment in the Foam Department. He accepted the responsibility and has grown into performing the maintenance roll in this area. Bud not only has the willingness to learn but is dedicated to the team. He stepped in when the Maintenance Department was stretched thin across the factory.” McKee has been with Thermo-Kool since November, 1999.

Bud McKeeUtility Specialist,Foam Department

Wade Aaron was selected Employee of the Month for February, 2019. Aaron was nominated by Thermo-Kool Production Supervisor, Tracy Hill who commented, “Wade is always learning to operate different machinery, and has learned multiple machines within a short period of time. He is extremely motived and strives to produce a quality product. When a mistake is made, Wade is eager to know what was done wrong and how to correct it.” Thermo-Kool Plant Manager, David Whitehead added, “Wade is a highly motivated employee who volunteers on projects outside of his department. He believes in growing his knowledge of Thermo-Kool and taking pride in his work. Wade is quickly becoming a key asset in the Walk-In Metal Department.” Aaron has been with Thermo-Kool since August, 2018.

Wade AaronMachine Operator II, Walk-in Metal Department

TURTLE TRACKS

Where some Thermo-Kool Walk-Ins and Blast Chillers/Shock Freezers have shipped latelyALABAMA: Vivian B. Adam’s School, Ozark; Thomasville

Regional Medical Center, Thomasville. ARIZONA: Wrigley Mansion, Phoenix. ARKANSAS: Goza Middle School, Arkadelphia; Bryant

Junior High School, Bryant; New Langston Elementary School, Hot Springs; Bentonville Elementary School #12 and Rogers New Elementary School #16, Rogers.

CALIFORNIA: JW Marriott, Anaheim; Yard House, Concord; Chick-fil-A, La Mirada and Pico Rivera; Miramar Officer’s Club, San Diego.

CONNECTICUT: Chick-fil-A, Newington. COLORADO: Vail Resorts Management Company,

Broomfield; Windsor High School #2, Severance; Skyview Campus, Thornton.

DISTRICT OF COLUMBIA: Kirkland & Ellis, National Museum of History, Chick-fil-A, and World Bank Building, Washington.

FLORIDA: Osprey Point Golf Course, Boca Raton; Zaxby’s, Brooksville, Lynn Haven, and Orlando; Tween Waters Inn Island Resort, Captiva Island; Pasco High School, Dade City; Latitudes Bar & Chill, Daytona; Addison Reserve Country Club Bistro, Delray Beach; Halifax Health Deltona Hospital, Deltona; Hooters, Gainesville; Gulf Side Elementary, Holiday; Square Grouper, Islamorada; Fuzzy’s, Miller’s Alehouse, and Composite Shop, Jacksonville; Cruisers Grill, Jacksonville Beach; Willie Jewell’s BBQ, Largo; Isla Bella Beach Resort, Marathon; Coral Reef Yacht Club and Overture Dadeland Apartments, Miami; Trinity Independent Living Facility, New Port Richey; Orange Park Junior High School, Orange Park; For Our Parents Assisted Living Facility, Ormond Beach; Burger Batch, Palm Beach Gardens; Chick-fil-A, Panama City, Pensacola, Saint Augustine, Tampa, and Wesley Chapel; Charlotte County Medical Center, Port Charlotte; Brentwood Elementary School, Sarasota; American Museum of Arts and Crafts and Paleo on the Go, St. Petersburg; Hilton Double Tree, Tallahassee; Epperson Club, Wesley Chapel; Winter Park Racquet Club, Winter Park.

GEORGIA: Zaxby’s Corporate Office, Athens; Atlanta Dairies Thrive, Emory University Campus Life Center, Chick-fil-A Photo Studio, W Hotel, and Burgess Hotel, Atlanta; Chick-fil-A, Atlanta, Douglasville, and Rincon; Hooters and Willie Jewell’s Bar-B-Q, Brunswick; Talley Street Elementary School, Decatur; McAlister’s Deli, Hinesville; Wellstar Kennestone Hospital, Marietta.

HAWAII: Marriott Hotel Wailea, Maui. ILLINOIS: MDW Chicago Airport Decolores, Chicago; River

Forest Country Club, Elmhurst; Illinois State University Watterson Dining, Normal; Beatrix Oakbrook Center, Oak Brook; Hilton Suites, Oakbrook Terrace; Adams County Detention Center, Quincy; Lou Malnati’s, Rockford.

INDIANA: Crown Point Community Rehab Center, Crown Point.

KANSAS: Midland Care Compass Center Commissary, Topeka.

KENTUCKY: Corbin Middle School, Corbin; Chick-fil-A, Elizabethtown; Lexington Origin Hotel, Lexington.

LOUISIANA: New Bayou Blue Upper Elementary, Houma. MARYLAND: Chick-fil-A, Bel Air.MASSACHUSETTS: Eddie V’s and Shojo Boston Logan

Airport, Boston; Chick-fil-A, Brockton, Plymouth, and Woburn.

MICHIGAN: Driving Dynamics-Lab East, Dearborn; BJ’s Brewhouse, Sterling Heights.

MISSISSIPPI: Chick-fil-A, Byram and Southaven; Cotton House Delta Meat Market, Cleveland; Florence Elementary School and McLaurin Elementary School, Florence; Whispering Pines, Hattiesburg; Macon School, Macon; Georgia Blue and St. Catherine’s Nursing Facility, Madison; Pelahatchie Attendance, Pelahatchie; Richland Upper Elementary School, Richland.

MISSOURI: Landshark Bar & Grill, Branson. NEW JERSEY: Campbell’s Soup, Camden. NEW MEXICO: Isleta Resort & Casino, Albuquerque. NEW YORK: 115 Kingston Meat, Brooklyn; Chick-fil-A and

TWA Flight Center & Hotels – JFK Airport, New York City; Newfield High School, Selden.

NORTH CAROLINA: Chick-fil-A, Albemarle and Charlotte; Zaxby’s, Apex; Cava Grill and Charlotte Rescue Mission, Charlotte; Wilkes Community College Culinary Lab, Wilkesboro.

OHIO: Chick-fil-A, Beachwood; Vista Place Dining Bethany Lutheran Village and Nicholas Residential Treatment Center, Dayton; BJ’s Brewhouse, Toledo.

OKLAHOMA: McAlister’s Deli, Ardmore; Golden Mesa Casino, Guymon; Piedmont Early Childhood Center, Oklahoma City; Morrow Elementary School, Owasso; Oklahoma State University Baseball and Westwood Elementary School, Stillwater; Newk’s and Cherokee Nation Outpatient Health, Tahlequah; Neighborhood

THE“CHILLING”

FACTS

THE BENEFITS OFBLAST CHILLING & SHOCK FREEZING

To learn more about Thermo-Kool blast chillers and shock freezers contact your Thermo-Kool Customer Account Representative at 1-800-647-7074 or your local Thermo-Kool Marketing Agent.

Jam and Parkside Psychiatric Hospital, Tulsa.OREGON: Chick-fil-A, Beaverton.PENNSYLVANIA: Valley Forge Casino, King of Prussia;

Passi Senior Center, Philadelphia; Chick-fil-A, Stroudsburg.

SOUTH CAROLINA: The Blake-Baxter, Charleston; Kiawah Island Beach Club, Kiawah Island; Chick-fil-A, Simpsonville.

TENNESSEE: Second Harvest Food Bank, Camden and Smyrna; Chick-fil-A, Cookeville, Hendersonville, Knoxville, Mount Juliet, and Nashville; Aubrey’s, Greeneville; Pal’s #5, Johnson City; Buddy’s BBQ, Knoxville; Hillsboro High School, Nashville; Hermitage Golf Course-Clubhouse, Old Hickory; Rocky Fork Elementary School, Smyrna.

TEXAS: Bob and Betty Nelson Elementary School, Alvin; Austin Delta Sky Club, Austin; Holmes Elementary School, Bay City; Chick-fil-A, Buda, Houston, Sulphur Springs, Terrell, Texas City, and White Settlement; McLane Classic Foods and Burleson ISD Hidden Creek Middle School, Burleson; Marvin Baker Middle School and Cunningham Middle School at South Park, Corpus Christi; Texas Wesleyan University Martin Center and Uplift Chapin Secondary School, Fort Worth; Mac’s Grill, Greenville; Houston Community College Culinary Arts, MD Anderson Waterfall Café, PV Fluids Café, Kitchen and Servery, and Roberson Middle School-Spring ISD, Houston; Howe ISD New Primary School, Howe; Coppell ISD New Elementary School, Irving; Academy Sports & Outdoors Max Café, Katy; Campbell Elementary School, League City; Prosper ISD New Elementary School #10, McKinney; Midland Convention Center, Midland; Comal County Jail, New Braunfels; Olive Garden, New Caney and Fort Worth; Argyle Elementary School #2, Northlake; Turner High School, Pearland; Barksdale Elementary School and BS&W Heart Hospital – North Tower, Plano; Braun Station Elementary School and The Gristmill, San Antonio; Sunnyvale Intermediate School, Sunnyvale; Robert E. Lee High School, Tyler.

VIRGINIA: Ice Cream Jubilee, Arlington; Great Bridge Primary School, Chesapeake; Mitre 1 Café, McLean; Great American Restaurants, Tysons Corner.

WISCONSIN: Black River Memorial Hospital, Black River Falls.

FOOD SAFETY • Cooling food too slowly is the main cause of food-borne illnesses. Blast chillers and shock freezers keep your food safe by accelerating food through the danger zone between 140°F and 40°F—the ideal temperature range for bacteria reproduction.

INCREASED SHELF LIFE • After blast chilling, food can be safely preserved at a temperature of 37°F to 39°F for up to five days. With shock freezing, food can be preserved at 0°F for months to safely increase the shelf life of the food.

FOOD QUALITY • Blast chilling preserves your food’s flavor and aroma characteristics by preventing loss of aroma and moisture. Compared to conventional freezing, shock freezing produces micro-crystals that do not damage tissue structure. This allows your food to maintain a desirable texture even after thawing.

REDUCTION OF PRODUCT WEIGHT LOSS • Thermo-Kool blast chillers and shock freezers can prevent cooked products from losing as much as 8% of their weight during cooling. For cooked liquids, up to 15% of evaporation losses can be prevented.

EFFICIENCY AND PRODUCTIVITY • Blast chillers and shock freezers make batch cooking more practical, enabling you to maximize the productivity of your kitchen staff and reduce labor costs without compromising quality.

REDUCED FOOD COSTS • Food can be kept fresh for longer periods of time to permit refrigeration of items that would normally be thrown out. These savings can be very significant over time.

MORE MENU CHOICES • Blast chillers allow you to prepare more dishes in advance to keep them held at a safe temperature and then finish them on demand.