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 panel minimum runs and setup costs, and why he often orders white on both faces so a damaged liner panel can be flipped.
Don Ross, D.W. Ross Company. 0:47.
Also, this panel, there's minimum runs on all this stuff. I mean, there's a minimum run of a thousand square feet. And their setup costs involved in anything less than that. And that could be from one color to another color. Or it could be stainless on one side, white on the other. That's another setup. So it's all contingent upon the setup.
So a lot of times, I will order panels that have white, white finish on both sides. Because even though it's a liner, and there's some, you jump back and forth, you fall under that thousand square foot rule, and the cost is so incidental, it's not worth even considering putting a B finish on it, or any color they're running. But it also gives you liberty to flip the panel over and use the other side. If something is damaged, and you've got a liner panel. So I kind of like that as well.
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.