In article ,
Larry Jaques wrote:

On Sun, 17 Jul 2011 12:56:44 -0400, Tom Gardner mars@tacks wrote:

On 7/17/2011 10:10 AM, Larry Jaques wrote:
snip
Booful! I hope Carlisle appreciates the craftsmanship.

All simple products and I fill the brushes on machines set up to make
welding brushes with a few modifications. All good additions to my
other food service offerings that I've been making for years. The
scrapers were just die work and the parts are barrel plated.

Cool. Carry on, American manufacturer! We salute you.

--

Carlisle has been buying our stuff for many years but has taken a couple
of products of mine to China. They thought to save a lot of money but
have had all kinds of problems and massive returns. The wood that the

Have you mentioned that you consider that to be a less than reputable
action by a customer, and that further like behavior would be met by a
full loss of any future orders being filled by OBC? (Or something to
that effect.)


Chinese use is "Rubberwood", it won't hold a staple very well. We
pull-test tufts to 50 pounds, Rubberwood won't hold at even 20 pounds so
the wire falls out and possibly ends up in your food. We are targeting
Carlisle's customers more and more and they are very receptive to
American-Made products that last.

I haven't found a decent grille brush yet. Everything sold locally is
Chiwawanese and the viagra has worn off the brass bristles. They go
limp at the first insertion.

I've solved the problem with an alternative non-medical technology,
heat.

With the grill bars at about 500 F, scrub them off using a
stainless-steel curly scour pad (actually, two pads matted together)
held in a loooong pair of tongs. The heat softens the cooked-on crust
enough to make removal easy.

I also made a special scraper with a blade custom-made to fit exactly
over and around the grill bars, but hardly ever need it.

Joe Gwinn