0:16The panel that holds up to washdown
Don Ross on why some food plant customers now use only stainless steel panels, even with hot water and pressure washdowns twice a day.
Don Ross on modified polyester, siliconized modified polyester and plastisol panel finishes, and why plastisol lasts longer in caustic washdown rooms.
Don Ross, D.W. Ross Company. 0:45.
There's different finishes to the white finish. There's three different – you can get a modified polyester finish, which is your white standard panel, siliconized modified polyester, and then you have what they call plastisol. A plastisol is a little bit more – it's a little bit more – it'll last longer in a high washdown area when you have caustic environments. And it kind of has a memory to it. You put your fingernail into it, and it'll actually feel like it's rubberized. It's got an elastomeric property on it that allows the panel to shrink and expand and contract with different temperatures. And also washdowns.
Don Ross, President, D.W. Ross Company
0:16Don Ross on why some food plant customers now use only stainless steel panels, even with hot water and pressure washdowns twice a day.
0:46Don Ross compares an expanded polystyrene core with a urethane core: R-value per inch, the FM 4880 corner fire test, and why it matters to a business insured under FM.
0:33Don Ross explains oil canning on flat, smooth panels: why long spans show it, why it is not a defect, and why a heavier 24 gauge face helps.