Training has begun for the Low Oil Volume, or LOV, fryer, which

Frymaster is currently testing and refi ning. The unit will be available exclusively to McDonald’s.

The fryer is a feature-laden version of the RE fryer introduced in 2006. The enhancements found on the LOV fryer include:

• Low volume frypot —30 rather than 50 pounds of oil.• Automatic top-off — the fryer automatically maintains an optimal oil level with a reservoir in the cabinet.• M2007 computer — a sophisticated controller with multiple levels of programming.• Automatic fi ltration — the fryer performs hands-free fi ltering at prescribed cook cycle counts or at prescribed times. Auto fi ltering can be locked out during peak use times.• Oil savings — A 30-lbs frypot replaces the 50-lbs pot , which translates to less oil usage.

Frymaster began bringing in technicians

to introduce the new fryer and its systems in May. There are currently 165 trained technicians in the US and Europe. There

are 37 electric units in fi eld test.

Winter 2007

’07 Brought New Faces to Frymaster’s Service Dept.It has been a very exciting 2007

at Frymaster. We moved some people around, brought back some familiar faces, and aligned our organization to better prepare ourselves for the future. To bring everyone up-to-date let me reintroduce the Service department.We have fi ve areas

within our Service department. They are Domestic Service, International Service, Parts & Warranty,

Technical Writing and our Call Center.We have three regional managers

covering the US. Bill Findlay, Rich Griffi n and Bob Keller are covered in a story on Page 2.

The other two Domestic managers are Paul Chapple and Dave Ellsworth. Paul has been with

Frymaster on the International side for 10 years. He is from the UK and will continue

taking care of part of the world. He is getting his US citizenship so you might see him helping us out in the US. Dave Ellsworth went from Frymaster to Garland to retirement before we brought him back to Frymaster this past summer. He is focused on our new Low Oil Volume fryer covered on Page 1. On the International side, Frymaster

is very fortunate to have eight very experienced and hard working mangers that

— Continued on Page 2

Frymaster Jump Starts Training for LOV Fryer

Technicians examine the inner workings of a LOV fryer during one of the special training classes held in advance of the fryer’s release.

— Continued on Page 4

David NeidlingerDirector of Technical Service

There are three relatively new faces in Frymaster’s Regional Manager positions. However, the staffers are not new to the equipment service world.Bill Findlay had 35

years of experience with Bromley Parts and Ser-vice in Little Rock, AR., before joining Frymaster in November 2006. Bill covers the West and is a liaison for Carl’s Jr./Hardee’s, Jack-in-the-Box, Johnny Rockets, Sonic and Brinker, among others.Rich Griffi n had 20

years of experience with Superior Kitchen Ser-vices, where he was a part owner. He made the move from the Boston area to join Frymaster in July 2006. Rich covers the East and is the service liaison for Buffalo Wild Wings, Capt. D’s, Cracker Barrel, Burger King and Ruby Tuesday’s, among others.Bob Keller was the head of Frymaster’s

Technical Call Center for a year and one-

half before becoming a regional manager in 2007. He joined Frymaster as a call center tech in 2000. He had prior technical experience with GM and a 24-year career in the Air Force. Bob covers the Central states. He is the service liaison for Hoot-er’s, Church’s, Outback, Popeye’s, YUM! Brands, and Arby’s, among other chains.

2 ServiceLine Winter 2007

New Regional Managers Bring Years of Commercial Experience

Herbert Perez joined Frymaster in the summer of 2007 as Regional Manager, International Technical Services. Herbert covers Mexico, Central America, Columbia and Venezuela. He will oversee authorized ser-vicers in his area and train U.S. chain and local restaurant staffs on Frymaster and Dean equipment. Herbert has a degree in industrial

engineering. He has 20 years of experience as a maintenance man-ager with McDonald’s, Cideyco, an equipment distributor, and YUM! Brands.

Technicians visiting Frymaster’s Shreveport facility are given two days of training, which includes classroom presentations, mockups and hands-on experience with working fryers in our test kitchen.“We have presently trained over 165

technicians in anticipation of the LOV release,” David Neidlinger, director of technical services, said. “The project is single-handedly the largest undertaking that Frymaster has ever accomplished. A large part of the success will hinge on our training efforts and how well the technicians in the fi eld can convey the information to the store personnel.”The training will continue at Frymaster

until mid-December. Additional fi eld training will be added as the fryer is released for full production. A similar fryer, the Protector, is available

for the general market. It has the LOV’s auto top-off feature and the on-board oil reservoir, the smaller fry vat and the oil savings associated with smaller vat and the top-off feature.

— Continued from Page 1

Training Precedes Deployment of Prototype Units

Findlay

Griffi n

Keller

Coverage area: Findlay,West; Keller, Central; Griffi n, East

West Central East

New Regional Manager

Stationed in Mexico City

Perez

All the latest Varimixer service manuals and instructions are on our web site: http://www.varimixer.com. No password is required for access to manuals.Varimixer also offers parts ordering

and service invoice inquiry on-line. Call Dean Kershner at (800) 222-1138 x2 for your password to use these features.Log in to check the status of your

warranty invoices at http://www.varimixer.com. Click the “Service” pull-down.Parts orders for same day shipping

are accepted up to 3:45 PM Central for in-stock items. Orders can be faxed to (318) 635-3131. There will be a price increase on

parts effective 01/01/08. An e-mail will be sent with the new parts price list soon.Need information? Part numbers?

Prices? Call (800) 222-1138 x2or E-mail: dkershner@varimixer.

com.

Varimixer OffersOn-line Resources

Technicians work with a mockup (top) in a LOV class. Sen-sors in the LOV frypot are visible (left).

Winter 2007 ServiceLine 3

What’s In Your Tool Bag?

Manometer

Crimping Pliers

Pin Pusher

Amp-Draw Meter

Cutout DeepSockets

High-Quality Multi-Meter

Temp Probe for Multi-Meter

Allen Wrenches

Loctite

Assorted Hand Tools

Effi cient repair is only possible if the right tools are right at hand. Below are items that are indis-pensable in diagnosing and repairing modern kitchen equipment.

4 ServiceLine Winter 2007

New Regional Managers in Place for U.S. and Mexico City

travel worldwide. These managers are:• Keith Barker — UK• Jiri Cacek — Czech Republic• Alain Loffi cial — France• Inaki Fernandez — Spain• Casey Loke and Peter Choo —

Singapore• Jesse Gomez and Herbert Perez —

Mexico, Latin and South America.We have offi ces in:• UK with Jo Luce handling this offi ce.• Miami for South American support with

Jackie Daccach in charge.• Singapore with Helen Lauw running

things.And who could forget the main offi ce

here with Jana Steed doing everything in her power to keep me in line.Continuing on with our fi ne Parts and

Warranty Department, we have Evelyn Sutton with over 20 years experience managing fi ve very hard working ladies. These are Patty Sepulvado (20 + years)

and Eva Williams (8 years) in the Parts areas. Siobahn Jenkins (7 years) and Kelly Winters (1 year) in Warranty and Lorreta Taylor (8 years) is our receptionist and helps out in warranty.We have our fi ne Technical writing

department. This area is headed up by Roger Coley with 10 years experience and Wayne Fox (3 years experience) and Kaylene Bowden. (3 years experience). They do an outstanding job in taking care of our manuals, bulletins, web site, and training materials.Frymaster is known for our outstanding

call center. Phillip Luckey, who has about 13 years with Frymaster, recently took over the call center. He is also our liaison with Engineering, trying to keep us informed of changes. He now manages nine people:Scott Wilson – 24 yearsBob Skidmore – 12 yearsDarryl Tucker – 11 yearsGary Johnson – 12 years

Dave Glassy –7 years Rick Shadix -- 3 yearsLarry Shephard – 1 yearDana Tubbs -- 3 yearsMark Maust --7 years.Robert Hammond -- 10 years

This group does an excellent job handling every type of situation from installation questions to troubleshooting. They handle about 600 calls per day. Many of these calls (40%) are for parts numbers that are readily available on our web site and in the new Major Components Manual (covered above). In the coming year, I am going to be making an effort to reduce these calls and give technicians and parts managers the tools to fi nd part numbers without calling us. You should be seeing more on this in the very near future. Frymaster Service is very fortunate

to have 35 individuals with almost 300 years of experience at Frymaster. Don’t hesitate to contact any to them for assistance.

A new manual is available (819-6321), which provides essential parts for 14 Frymaster and Dean appliances.

The book is designed to be a go-to source for go-no-go parts in our most popular equipment. The manual’s secondary purpose is

to reduce the number of part-num-ber-only calls reaching our Techni-cal Call Center.

The percentage of techs calling for part numbers can run as high as 50 percent per day.The new book covers:

• H50-55• Open Burners• Decathlon• 24G• Dean Mil-livolt• Electric/RE• 2836• 1721/18UE• 8SMS• UHC-P/UHC• HLZ• GSMS• Sinbad• PumpsThe manual will be available in hard copy, downloadable

from our Web site and be included on the CD version of the

Technical Reference Manual

and the Complete Technical Library CD.

The manual is also available in a print kit, which allows ASA’s to print their own copies and place their logo and address on the cover.A similar manual is planned for international parts.

WHAT’SNEW

— Continued From Page 1

Major Components ManualProvides One-Stop Shopping