From: Greg Rowehl Sent: Wednesday, February 01, 2012 1:13 PM To: Steve Hanson Subject: Re: Friends house mailto: OK. Just called factory. 2 weeks + 1 week shipping. Will try to do better Greg Rowehl Commercial Kitchen Design On Feb 1, 2012, at 12:49 PM, "Steve Hanson" > wrote: Okay let's do it. Stephen Hanson Proud tote :he fcst national multi-concept restaurant group to be certified Green by the Green Restaurant Association Coate,. \otice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to which it is addressed and may °Dub, ‘aluable business information that is confidential andfor otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any renew, disclosure. dissemination or use of any of the information contained nor attached to tha transmission is STRICTLY PROHIBITED. Thank you for your cooperation. From: Greg Rowehl Sent: Wednesday, February 01, 2012 12:40 PM To: Steve Hanson Subject: Re: Friends house mailto: This is what I recommend Greg Rowehl Commercial Kitchen Design On Feb 1, 2012, at 12:13 PM, "Steve Hanson" > wrote: I don't know — you never gave me those dimensions so not sure of what is needed or what they want. Tell me what you think they should have or what they need with the understanding of what the chef actually does/amount of people they usually have for meals. Stephen Hanson Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential andfor othermse protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any revtew, disclosure. dissemination or use of any of the information contained nor attached to this transmission is STRICTLY PROHIBITED. Thrk you fch your cooperation. From: Greg Rowehl [mailto: Sent: Wednesday, February 01, 2012 11:47 AM To: Steve Hanson Subject: Re: Friends house EFTA00533279

So we are going w the American range, 48", 6 burner + 12" griddle right? Pls confirm Greg Rowehl Commercial Kitchen Design On Feb 1, 2012, at 11:30 AM, "Steve Hanson" < ---- wrote: Ok. Let's advise them of the swap out + schedule it all. Ill pay for this range + install costs Sent from Steve Hanson's Blackberry Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential and/or otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review, disclosure, dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. From: Greg Rowehl < To: Steve Hanson Sent: Wed Feb 01 11:25:24 2012 Subject: RE: Friends house Yes. I have this range & the broiler is great. Plus they do have the charbroiler. <image001.png> Quality means doing it right when no one is looking. Henry Ford <image002.png> From: Steve Hanson [mailto: Sent: Wednesda February 01, 2012 10:59 AM To: Subject: RE: Friends house Kitchen is set up to produce parties but reality is they never do parties. Maybe once a year an event for 25 people, maybe — otherwise it's 12 max and mostly 4-6 people. I guess you think the professional range is best as it also has a built in broiler. But is a real chef okay working with this professional range vs a real Jade commercial range? That is the question — even if just for 6 people and the owner likes meat/steak, so will the broiler be just as effective as the salamander? Stephen Hanson Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential andfor otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review. disclosure. dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. From: Greg Rowehl Sent: Tuesday, January 31, 2012 11:47 AM To: Steve Hanson Subject: RE: Friends house mailto: Either will work fine, It would depend on the amount of meals prepared. EFTA00533280

It would seem the basement kitchen is set up to cater parties (e/t commercial except the range) For that, the Jade range would work out the best. For everyday cooking for your friends family, the Professional range would work. Jade will have a little more fire power, but doesn't come w/ a built in Broiler as the Professional range does, thus the need for the salamander. And commercial ranges have standing pilots as opposed to spark ignition on Professional ranges. If they are cooking for the masses once a week or more: Jade Commercial If not: I lean toward the American Professional. A chef that comes from restaurant world might be happier w/ the Jade. From: Steve Hanson [mailto: Sent: Tuesda January 31, 2012 10:48 AM To: Subject: Re: Friends house So what range would u recommend ? For basement- they will have a professional chef cooking. Sent from Steve Hanson's Blackberry Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential and/or otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review, disclosure, dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. Original Message ---- From: Greg Rowehl To: Steve Hanson Sent: Tue Jan 31 10:34:14 2012 Subject: RE: Friends house Sony I was busy last night replumbing my own kitchen sink. The new stove is for the basement. The main floor has a Garland 60" restaurant range with a 24" raised griddle & 2 full size ovens. This has plenty of fire power & is commercial unit. We cleaned the burners. This is OK. The Viking is in the basement, next to a Garland commercial charbroiler. The Viking is an older model, is tinny, very little fire power & has (2) small half size ovens. The American Range is also a professional range, but has more firepower, a full & a half size oven. EFTA00533281