EMI is in the process of taking our Sustainability Program to the next level. We have determined that it would be beneficial to our customer and supplier base to have LEED AP's available on EMI staff to assist with LEED projects. I was the first, chosen staff member to venture into the land of LEED.  Word on the street was that the test was very encompassing, with time needed to prepare immense and the failure rate for first time takers staggering. I am not one to take unaccredited gibberish to heart, but after experiencing the process I would have to give credit to what I had heard.

Although I successfully received accreditation on my first attempt, it was not without diligent effort. In summary I had close to, if not more than, one hundred hours of study and research prior to taking the exam. I started prepping for the task on December 29, 2008, and I received my accreditation on February 20, 2009. Looking back on the process I feel that the accreditation could have been achieved in less time and effort if my study material was properly structured and outlined. By this I mean I did much research and study on materials that were not relevant to the test itself. That is not all bad as I now know and understand the LEED CI information to the point it has become part of my everyday thought pattern.

Passing the exam entails 70% memorization, 20% common sense, and 10% confidence/composure during the exam. There are many LEED Prep materials available on the market that can be purchased to assist you in the endeavor however the heart of the subject lies in the USGBC LEED reference guide for the rating system you choose.  The guide outlines just about everything you need to know to pass the exam. Each credit is consistently structured and formatted, which assists in the memorization. There are 65 various pre-requisites or credits that you must memorize. You must be able to recall, at a minimum, the following for all credits:

• Name
• Number
• Intent
• Requirements
• Referenced Standards
• Point Value
• Submittal Information
• Decision Makers

This was the time consuming part. I actually consolidated the information into a 3 page spreadsheet format that was easy to transport to my sons soccer practice for review. I carried the info with me wherever I went. Prior to taking the exam, I could duplicate the sheet and actually know what it meant. At first glance the information to remember seems overwhelming, but it does eventually sink in and make sense. It is at this point that you know you have becoming a LEED AP in your grasps and the hunger begins.

I found myself wanting to learn more not just for the exam, but for the information. I began searching the USBGC web-site to see just how other LEED rating systems tied in with LEED CI. I read and understood, somewhat, the referenced standards that tied to the credits. I would have continued researching if it were not for the fact my test date was scheduled and set. This is what I was referring to as more than I needed to do to pass the test. Although this information is valuable you do not need to know the details to pass the exam...although the more you know the better your chances.

Prior to taking the exam I purchased four on-line practice exams that were beneficial. The exams covered all the material that appeared on the actual exam only in a little different format. They are structured to provide answers after each question as well as point you in the direction of related references. The process of taking the practice exams, and researching the questions I did not answer correctly, prepared me for the exam content as well as the exam structure.

Taking the exam itself was not that bad. The only instruments you have at your terminal are two #2 pencils and some scratch paper. Your pockets are emptied prior to entering the test site and it is up to your memory, common sense, and composure for the next 2+ hours. You have a 10 minute tutorial and exactly 2 hours to answer the 80 questions. There are 80 multiple choice questions and each question informs you exactly how many correct answers to select. The number of correct answer possibilities range anywhere from 1 to 4 out of 6 possible choices. This proves beneficial as you can usually rule out 2 of the 6 choices leaving only the correct answer. In fact after my first few questions I focused first on the wrong answers which saved time and proved successful. During the exam you do have the ability to "Mark" a question for review if you have doubt. This allows you the time needed to answer all questions. Unanswered questions are scored as incorrect so you do not want to leave any unanswered questions. I completed all 80 question in 95 minutes which left me time to review my "marked" answers. This is the point you must maintain composure. If you are like me it is at this point you begin to question what you really know and that is a dangerous thing to do in a time constrain.

Once you feel confident you have answered all the questions to the best of your ability, or time runs out, you hit the "end exam" button. At this time you will have the opportunity to participate in a survey which in my mind only meant the anxiety would continue for an additional ten minutes. I choose not participate in the survey and ended my session. With in ten seconds the result pops up and if you look at the forth line on the "Score Information" section you will see a pass or fail........the anxiety began to renounce as I slowly identified and read "Pass"!

The above is only my experience and view in preparing and taking the LEED - CI exam and may not be the norm. 

I must say that I am pleased to see more companies join the latest efforts in educating their staff on how to decrease carbon footprints and incorporate more sustainability   pertaining to products and/or services and the process that goes into producing them.  More information pertaining to this subject matter has been seeping into the pores of company future goals than ever before.  Regulations in states, cities, and counties, with California leading the way, are forcing companies to take a closer look at the direction they are navigating and what their customers want more of.  Bottom line, people are becoming more concerned about the impact attaining consumer products have on the environment.   

From C.A.R.B. compliant to becoming L.E.E.D. Accredited, companies and their staffs are aligning themselves with the latest trends in sustainability education, adherence, and leadership.  This may initially cost more to integrate for many companies, but in the long run, efforts will be beneficial.  Many companies are jumping aboard now even though they are not required to by regulations just yet.  Companies can foresee this is where the future is headed.

Here are a few actions companies are taking in the industry to develop their sustainability strategy: 

• ‘Green' technology is being utilized to minimize material waste, produce eco-friendly chemicals and using them in the manufacturing process, which DVUV and IFS Coatings Inc. are prime examples of companies initiating this integration.

• Staff members are becoming LEED AP certified, providing companies with a resource for building within LEED standards. Standards can also be implemented after construction is complete.

• Becoming C.A.R.B. compliant, for health & environmental reasons, is a top priority for companies following in the footsteps of California's new regulations.

• Reducing carbon footprints within buildings - lighting, recycling, building construction materials, water management, and more - is increasingly becoming apart of business' agendas. 

These are just some of the more common efforts that are popular within the manufacturing industry.

We would love to hear your comments, or experiences, pertaining to your company's latest endeavors on integrating ‘Green' concepts.  Please share your challenges as well as the opportunities you have created during the ‘Green' transition.      

By Eric Johnson, VP of Sales and Marketing, EMI Industries LLC 

In our marketplace, I have noticed that there seems to be a general lack of knowledge in care and cleaning of stainless.  I did some research to get more information on the topic.  Below is an article that I have expanded on, from Packer Engineering, in Naperville, IL.

Contrary to popular belief, stainless steels ARE susceptible to rusting.

Corrosion on metals is everywhere.  It is recognized quickly on iron and steel as unsightly yellow/orange rust.  Such metals are called "active" because they actively corrode in a natural environment when their atoms combine with oxygen to form rust.

Stainless steels are passive metals because they contain other metals, like chromium, nickel and manganese that stabilize the atoms. 400 series stainless steels are called ferritic, contain chromium, and are magnetic; 300 series stainless steels are called austenitic contain chromium and nickel; and 200 series stainless, also austenitic, contains manganese, nitrogen and carbon. Austenitic types of stainless are not magnetic, and generally provide greater resistance to corrosion than ferritic types.

With 12-30 percent chromium, an invisible passive film covers the steel's surface acting as a shield against corrosion. As long as the film is intact and not broken or contaminated, the metal is passive and stain-less.  If the passive film of stainless steel has been broken, equipment starts to corrode.  At its end, it rusts.

Enemies of Stainless Steel

There are three basic things which can break down stainless steel's passivity layer and allow corrosion to occur.

1. Mechanical abrasion
2. Deposits and water
3. Chlorides

Mechanical abrasion means those things that will scratch a steel surface.  Steel pads, wire brushes and scrapers are prime examples.

Water comes out of the faucet in varying degrees of hardness.  Depending on what part of the country you live in, you may have hard or soft water.  Hard water may leave spots, and when heated leave deposits behind that if left to sit, will break down the passive layer and rust stainless steel. Other deposits from food preparation and service must be properly removed.

Chlorides are found nearly everywhere.  They are in water, food and table salt.  One of the worst chloride perpetrators can come from household and industrial cleaners. 

So what does all this mean?

Here are a few steps that can help prevent stainless steel rust.

1. Use the proper tools.When cleaning stainless steel products, use non-abrasive tools. Soft cloths and plastic scouring pads will not harm steel's passive layer.  Stainless steel pads also can be used but the scrubbing motion must be in the direction of the manufacturers' polishing marks. 
2. Clean with the polish lines.  Some stainless steel comes with visible polishing lines or "grain." When visible lines are present, always scrub in a motion parallel to the lines.  When the grain cannot be seen, play it safe and use a soft cloth or plastic scouring pad.
3. Use alkaline, alkaline chlorinated or non-chloride containing cleaners.  While many traditional cleaners are loaded with chlorides, the industry is providing an ever-increasing choice of non-chloride cleaners. If you are not sure of chloride content in the cleaner used, contact your cleaner supplier.  If your present cleaner contains chlorides, ask your supplier if they have an alternative.  We recommend a commercially available cleaner, Steel Shine. Avoid cleaners containing quaternary salts; it also can attack stainless steel and cause pitting and rusting.
4. Treat your water.  Though this is not always practical, softening hard water can do much to reduce deposits.  There are certain filters that can be installed to remove distasteful and corrosive elements.  To insure proper water treatment, call a treatment specialist. 
5. Keep your food equipment clean. Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength.  Clean frequently to avoid build-up of hard, stubborn stains.  If you boil water in stainless steel equipment, remember the single most likely cause of damage is chlorides in the water.  Heating cleaners that contain chlorides have a similar effect.
6. Rinse, rinse, rinse.  If chlorinated cleaners are used, rinse and wipe equipment and supplies dry immediately. The sooner you wipe off standing water, especially when it contains cleaning agents, the better.  After wiping equipment down, allow it to air dry; oxygen helps maintain the stainless steel's passivity film.
7. Never use hydrochloric acid (muriatic acid) on stainless steel.
8. Regularly restore/passivate stainless steel.
9. Recommended cleaners for specific situations

Review

1. Stainless steels rust when passivity (film-shield) breaks down as a result of scrapes, scratches, deposits and chlorides.
2. Stainless steel rust starts with pits and cracks.
3. Use the proper tools.  Do not use steel pads, wire brushes or scrapers to clean stainless steel. 
4. Use non-chlorinated cleaners at recommended concentrations.  Use only chloride- free cleaners.
5. Soften your water.  Use filters and softeners whenever possible.
6. Wipe off cleaning agent(s) and standing water as soon as possible.  Prolonged contact causes eventual problems.

By Eric Johnson, VP of Sales and Marketing, EMI Industries LLC

It's difficult for me to write this and have it not sound like an out and out commercial, but this stuff really is that good.  I've been in the food service industry for over 30 years with three different stainless steel equipment manufactures. During that time I have worked A LOT of trade shows and probably spent over a hundred hours polishing stainless steel to make it look good for show attendees. There are a multitude of commercial cleaners made specifically for stainless steel and I have likely tried all of them at one time or another. Until now, it didn't matter. As soon as the first attendee would stop at the booth (or seemingly just walk by) there would be smudges and finger prints all over the formerly pristine stainless. The larger the panel the worse it would look. Then I found Steel Shine.

Steel Shine is manufactured under private label for EMI Industries by the leading producer of industrial and janitorial cleaning products. Importantly for our environment and in keeping with EMI's corporate GREEN agenda, it contains materials that are biodegradable, toxin free, petroleum distillate free, VOC compliant and contains no ozone depletors.  And, it really, really works! A quick spray, a wipe with a soft cloth or paper towel and you're done. Tough oil based stains, finger prints, water marks, and food stains of all types disappear. Not only does it look good when you do it, unlike every other cleaner I have tried, Steel Shine clings to the surface and leaves a unique soil resistant coating. The shine lasts.

Although I have been involved with this product from its inception, and we have been using it in all of our stainless food service product manufacturing plants since late last year, it still amazed me at a recent trade show. We'd clean our stainless tables, sinks and refrigerators in the morning before opening and didn't need to wipe off finger prints the rest of the day. Under the bright display floor lighting, our products never looked better. Whether a commercial application or for use on stainless steel appliances in your home, you really need to try this. Once you do, you won't want to use anything else.

Non-flammable, odorless, water-based Steel Shine contains only food grade ingredients making it safe for use on food preparation surfaces (check the stainless cleaner you are currently using, you won't find any such claim). Steel Shine has HMIS (Hazardous Material Identification System ratings of Health, 0; Flammability, 0; and Reactivity, 0. Safe, GREEN, easy to use, and long lasting. Steel Shine is so good that it makes me feel like I should find that guy that does the late night infomercials for Oxiclean and Giunsue knives just to get the word out. For any given product category only one can be the best; when it comes to stainless steel cleaning products that one is Steel Shine.

By Eric Johnson, VP of Sales and Marketing, EMI Industries LLC

Many of the work related injuries and illnesses experienced by grocery store workers are musculoskeletal disorders (MSDs), such as back injuries and sprains or strains. These may develop from various factors including, lifting, repetitive motion disorders, such as carpal tunnel syndrome, or injuries resulting from overexertion. OSHA believes that the experiences of many grocery stores provide a basis for taking action to better protect workers. Grocery stores that have implemented injury prevention efforts, have said they have successfully reduced work-related injuries and workers' compensation costs. Many times, these efforts have reduced injuries and led to increased worker efficiency and lowered operating costs. For example, designing checkstands to reduce ergonomic risk factors such as twisting or extended reaching can improve cashier effectiveness and productivity. The purpose of these voluntary guidelines is to build on the progress. Additionally, OSHA realizes that small grocery stores may need assistance to implement an appropriate ergonomics program. That is why OSHA emph-asizes the availability of its free consultation service for smaller employers. Grocery stores provide a vital service to the American public, and are a major source of employment in the United States. Many grocery store workers handle thousands of items each day to stock shelves, check groceries, decorate bakery items, and prepare meat products. These tasks involve several ergonomic risk factors. The most important of these include force, repetition, awkward posture, and static postures. Many grocery stores that have already instituted programs have reported reduced MSDs, reduced workers' compensation costs, and improved efficiency.

Here are some factors to think about when researching an ergonomic checkstand:

Cashiering

* Are items within easy reach?
* Are keyboard supports adjustable?
* Can the cashier work with items at about elbow height?
* Can the display be read without twisting?
* Are all edges smoothed or rounded so the cashier does not come into contact with sharp or hard edges?
* Are objects easily scanned the first time?
* Are objects scanned without twisting hand motions?
* Can cashiers scan heavy/bulky/awkward items without lifting them?
* Are the scale, conveyor, and horizontal scanner plates all the same height?
* Is the scanner plate clean and unscratched?
* Does the cashier have an anti-fatigue mat and/or footrest?
* Are there Lean Bars available?
* Is there Lean Pad available?
* Do the checkstands come in right and left hand versions?
* Will Scan Guns be available for easy scanning access?

Bagging and Carry Out

* Can the bagger adjust the height of the bag stand?
* Are all edges smoothed or rounded so the bagger does not come into contact with sharp or hard edges?
* Do bags have handles?
* Can the bagger put bags into cart without leaning over the checkstand or twisting the back?

With these pointers you should be well informed and able to address all issues when finding the best equipment for assisting your employees, to be safe and successful.

For additional information visit:

http://www.emiindustries.com/products/checkstands

http://www.osha.gov/Publications/osha3192.pdf

By Eric Johnson, VP of Sales and Marketing, EMI Industries LLC

When making items such as millwork products that are used in commercial applications, all elements need to be their absolute best and construction must be perfect in order for them to handle heavy traffic and abuse. An important element of millwork products is how the edges are finished. EMI Industries is confident the construction techniques and materials we have developed over the last thirty years are the absolute best available. To create an indestructible edge we use 3mm PVC (polyvinyl chloride) edge banding that is both chemically resistant and comes in infinite colors and patterns. Below are a few pointers to explain why this amazing material is worth the extra cost:

• Very Impact Resistant - 3millimeter edge banding cushions the blow. Objects deflect off of it allowing the laminate panels to stay chip free and new in appearance.

• Will not peel off - 3mm edge banding is applied with a dedicated edge bander using VERY hot adhesive, that is heated to 190 degrees Fahrenheit. The result is a very strong bond.

• The colors one can get for 3mm edge banding are limitless. Since the pattern or color is done photographically, the customer can get any color matched exactly to their product.

• Cost effective in the long run- While 3mm edge banding is more expensive than the more commonly used .018 PVC edge banding, its durability surpasses the thinner material by leaps and bounds. The combination of the impact resistance of the 3mm material and the impenetrable glue bond to the wood panel virtually eliminates the chance for chipping or damage to the edges. The life of the cabinet or fixture is thereby extended for years.

By Eric Johnson, VP of Sales and Marketing, EMI Industries LLC

Hand washing stations are a necessity in any food prep area.

In most cases city and county codes require them by law. Unfortunately, some food prep stations are located in isolated areas where built-in plumbing is not an option. In these situations a self contained unit is required. The EMI Industries Hand Sink is fully self contained, compact, mounted on locking casters and provides hot and cold water. It is easily transportable in a small truck or van and upon arrival at its destination can them be rolled in place and fixed with its locking casters. All that's left is to then just plug the 10' cord it into the nearest wall outlet. The sink provides 2 ½ gallons of stored water for up to 150 hand washings. The units are easy to maintain. The 2 ½ gallon clean water reservoir is refillable by simply unscrewing the top and filling in a sink or with a hose. The used water catch reservoir will hold 6 gallons and is drained by opening a standard faucet style valve that is located at the bottom of the tank. The exterior is attractive and durable, covered with a stylish wood grain laminate. While all exposed edges are protected with highly resilient 3mm edge-banding. A backsplash is complemented with a soap and towelette dispenser. The water heater is 110 volts and has an easily accessible and adjustable temperature control. The completed unit is U.L. listed.

The hand sink can also be used in a multitude of environments including outdoor events, mobile demo kitchenettes, Wine tasting events, kitchen remodeling, special events, emergency feeding, sporting events, schools/classrooms, baby changing stations, temporary dining structures, conferences, dental, health, exhibition, catering, beauty, military and personal use.

Each EMI Hand Sink can be customized. The unit comes with a 1 year standard warranty. Most standard parts are carried in stock. EMI can provide on-site or depot service on this unit. You can check this unit out at www.emiindustries.com

By Eric Johnson, VP of Sales and Marketing, EMI Industries LLC

Do you use recycled material? Do you have an energy conservation plan in place and are you adhering to it? Based on the number of these types of questions coming in, Green appears to be the buzz word for 2008. Maybe the presidential candidates have stirred up a greater awareness of the environment. Whatever the reason behind this influx of interest is, saving the earth as we know it for future generations, is certainly a worthwhile endeavor.

For a manufacture, a green initiative covers a wide range of areas from the materials we buy to the energy we use in the manufacturing processes:

• The transportation costs for inbound and outbound freight
• The amount of scrap we create and what is done with it 
• The amount and type of paper we use in the office

One article on the subject I recently read reduced the ‘greening' of the manufacturing processes down to the three ‘R's:

• Reduce - designing products to use less material which saves resources while reducing weight which can save packaging and transportation costs.
• Recylce - Using materials in our products that can be easily removed and reprocessed rather than taken to a land fill. 
• Reuse - create products that are multifunctional so that one item does the job of several. This also covers maximizing yield from raw materials.

Many of the tenants of green manufacturing are common to standard procedures for an efficient, successful operation. Maximizing yield from raw materials, minimizing the time and energy required in fabrication, and recycling the waste produced are all requirements of a low cost producer. Interestingly, material price spikes can benefit the recycling process. Along with the rapid increases we saw in stainless costs last year was a corresponding increase in the value of our scrap stainless. What manufacture isn't going to separate out the various steel, aluminum, plastic, and wood scrap and sell them to recycler's when the alternative is to pay to have them hauled away?

There are a multitude of government and private organizations that certify certain specific areas of green manufacturing but no one overall program. CSA, Eco-Logo, EnergyStar, Environmental Choice, Forest Stewardship Council, Green Seal, Green Spec, GreenGuard all have certification programs that cover their own limited area of interest and expertise. With both wood and metal plants, EMI Industries follows many of the guidelines for being an earth friendly, green manufacture. Most of these are a direct benefit to the bottom line but we also care about the world we are leaving for our children and grandchildren.

In reading up on this I ran across many interesting statistics used to show how wastefully we live our lives. Here are a few ‘by the numbers':

• 424,000 - The number of trees that could be saved if every home in the US replaced just one roll of regular toilet paper with a roll of recycled toilet paper.
• 100,000 - The number of cars that could be fueled for an entire year on the oil used to create the plastic water bottles sold in the US annually.
• 200 - Gallons per week that could be conserved if a family of 4 turned off the water while brushing their teeth.
• 268,600 - The total square miles of Texas and the amount of land that could be covered by the plastic wrap US citizens use annually.

By Eric Johnson, VP of Sales and Marketing, EMI Industries LLC

Not sure if you knew this but EMI Industries uses a fabulous program that not only is a powerful engineering tool, but also a high end graphics program that lets our customer's see their product in a virtual sense, before it's even constructed in the factory.  SolidWorks is a 3D mechanical computer-aided design program, which EMI Industries uses to design our carts, checkstands, sinks, or whatever your needs are.  What is unique about EMI Industries is that we have manufacturing capabilities in two different processes, this being wood and sheet metal.  Not too many companies can claim this.  Why is it the Coolest Software?

• SolidWorks automates a lot of functions that were previously done manually by the engineering department

• Models created in SolidWorks are as close as you can get to a physical part in a digital environment.

• Because it's 3 dimensional, every inch of a model, inside and out can be view by the engineer and the customer, since it's the closest thing to reality one has.

• SolidWorks ensures that parts fit the first time with no guess work

• 3D functionality helps on the production floor by giving assemblers more accurate views of the parts and assemblies they deal with

• The data from SolidWorks can be converted into E-drawings, an email software tool that allows the customer see their product before its manufactured and also make changes, if needed. There is no technical experience or special software needed to use E-drawings, therefore saving time and money.

If you have any questions, please fill out our Contact Form.  Also, this is the LAST day to fill out the form to be entered in to our "Win a Gift Certificate from Amazon.com!"

By Eric Johnson, VP of Sales and Marketing, EMI Industries LLC 

I was doing some research the other day on stainless steel and came across a stainless steel soap bar!

Apparently, they are available in several different shapes. The one's I've see resembles a bar of Lifebuoy, or a teardrop. Each of these is really nothing more than a hollow hunk of stainless steel. Apparently, stainless steel is a neutralizer, so if you have been filleting a fish or cooking with garlic, you can rub your hands under water with stainless steel and VOILA, the putrid smell of whatever was on you hands, disappears! Stainless steel will actually free our skin of offensive odors when rubbed.

You may ask why stainless steel is ‘green' and what does this have to do with EMI Industries? Well, all of our stainless steel is 100% recyclable and what we purchase has at least 80% recycled content. We recycle all scrap stainless we produce in our production processes and carefully segregate each alloy into separate bins. What could be greener than a deodorant that never wears out and never needs to be replenished? If you should ever want to dispose of it, it is 100% recyclable!

The kicker is you DON'T have to buy it in soap form!! If your working with raw fish, just wash your hands as you would normally do and then, if you are washing in a stainless steel sink (like those from EMI Industries), rub your hands over the sink bowl and presto, the odor is gone. I'm sure there is a scientific explanation for why this works but the important fact is, it does!

By Eric Johnson, VP of Sales and Marketing, EMI Industries LLC

When manufacturing a sink for commercial applications, there are many construction options. The combination of engineering expertise, skilled long term production employees, and the latest in manufacturing equipment allows EMI Industries to select the best way to do each of the many small details that go into a commercial, NSF listed sink. Below are some images to give you a better picture of the various ways a sink can be constructed. On the left you will see a competitors sink, and on the right you will see a sink designed by EMI Industries.

1.) NSF requires a minimum of a 1/8th inch radius on all vertical corners for ease of cleaning. The competitors sink did not use sufficient weld material to allow the corner to be ground to meet this measure.

OURS                                 OTHER

All four corners need to have filler wire added to the vertical weld so that the weld radius measures a minimum of 1/8". We use filler wire to build this area up, then a rotating file to shape the radius.

2.) When welding the bowls into the sink/drain board deck, the juncture must be polished. Correct and careful polishing of welds makes the difference between a sink that is just functional and one that imparts a first quality image. This is a time consuming but a very important step.

                                                    OURS                                 OTHER

The drain boards and back splash of the left sink looks scratched instead of polished.  Regraining the entire adjacent surface with a course grinding tool is a quick, but less visually satisfying means for blending in welded seams.  Careful polishing only the junction area with progressively finer tools allows the natural beauty of the stainless to flow uninterrupted as in the photo on the right.

3.) Even though the back of the splash will likely never be seen once the sink is installed and caulked to the wall, we take the time to be sure there are no sharp exposed weld slag and we spray the area to add an additional protective coating.

                                                  OURS                                  OTHER

4.) These multi-bowl sinks have a full front ‘skirt' panel covering the bowls. NSF requires this or strips of stainless top to bottom at the juncture points of the sink bowls. A full skirt such as this is more expensive but provides the user with a singe smooth solid surface that can be easily cleaned. In this instance the competitor neglected to seal the top of the skirt with an NSF (or any) caulk. This would not have passed an NSF inspection.

                                                         OURS                                    OTHER

The seam where the top edge of the skirt meets the bottom of the deck needs to be caulked with silver, NSF approved sealant as shown in the photo of our sink. We caulk the entire seam with silver, NSF approved sealant.

5.) Like the front, the seams between the bowls on the back and bottom must also be sealed. Caulk filler is sufficient here. Again, the other sink with no caulking in either place and would not have passed NSF.

                                                          OURS                                    OTHER

The seam where the bowls meet at the rear of the sink needs to be caulked. We caulk the entire seam with silver, NSF approved sealant.

There are many standard sinks available to foodservice dealers that have details dictated by cost rather than what will serve the customer over the long haul and make it easy to clean. We make and sell quality, which is the best value.

By Eric Johnson, VP of Sales and Marketing, EMI Industries LLC

EMI Industries is a custom manufacturer of fixtures and displays.  One of our product lines that have a lot of elements to them are checkstands.  I've asked around and got some ideas on what EMI Industries looks into when custom designing a new checkstand for a customer! 

• Streamlined: Supermarkets and mass merchandisers have to consider their customers first and foremost. They want their customers experience to be positive so the shape and edges of the check out counters take on great importance. Thinking about how a customer can best move through the cash wrap line smoothly is critical to the overall shopping experience.

• Ergonomic Checkstands: While the main focus is often on the customer, a comfortable and efficient work environment will pay big dividends in worker moral and longevity of employment. Designing checkstands with point of sale systems at the correct height, bagging racks angled for easy access, padding at common touch points, and properly positioned foot rests are only some ways of reducing physical strain on your employees.  Check out Ergonomic Checkstands for more information.

• Counter Height: Consider the wide range of heights of your customers when it comes to them paying for items.  If a customer has special needs and is in a wheelchair, how can you accommodate them?  EMI Industries designs checkstands that considers all people who are using their products.

• Bagging and Catch Area: A long wait when checking out is the single biggest complaint of shoppers. One critical area that affects the smooth flow of a checkout line is the collection area for bagging. To be properly sized, analysis must be made of such factors as; the number of people that go through the line per hour at various times of the day; size of shopping carts being used; the largest volume of product any one shopper may have and the percentage of large volume shoppers to average shoppers; how many people write checks, use credit cards, or pay with cash; and, ‘paper or plastic?' Is there one bagging rack? Two? Does the checker need to have a bagging rack? If a catch area is too small or too large it can hold up the line. Properly sized and shaped for maximum efficiency, your customer's last impression of your store will be positive.

• Colors and esthetics:  While grocery shopping to some is a chore, it is a necessity to everyone. Checkout counter's location at the front of the store makes them the first thing a customer sees when they come in and the last fixture they see when leaving. Is appearance important? Once the ergonomics and functionality have been determined and designed into the checkout, all which is left is to get the look that is right for the store. Warehouse and discount club stores may want a clean, simple efficient look; a natural food store might benefit from soft natural colors and the use of sustainable materials; and an upscale market may be best served with a curvaceous counter made from solid surface and stainless. When it comes to colors, laminate and solid surface material suppliers offer just about anything one could desire.

For functionality and appearance, no store fixture has greater importance to the success of a business than the checkout counter. Only one that has been custom designed to the unique set of requirements of the customer can help to maximize that stores business opportunity.