Meat + Poultry - February 2005 - 19

"We always engineer
each system to provide
quality and value."
Richard Woolcock, Project Manager
One of our most experienced engineers, Richard has
helped design rendering facilities around the world.

.

A word about experience
from your friend at Dupps
"At Dupps, there is a very positive attitude about what

The Dupps family includes all the dedicated
and hard working employees whose labor,

we're doing-a strong willingness to get the job done

loyalty and pride have made our company

and get it done right. I work with excellent people here.

the best in the business. Compare our level

"My background as a process engineer has helped

of knowledge and experience with every

me greatly as a Dupps Project Manager-I can become

competitor in the industry. When you do,

intimately involved in every phase of a project from initial

we're sure you'll agree that Dupps is your

design to final installation. It's a big advantage for our

logical choice.

customers to have experienced professionals, who have
met every challenge in rendering, available to them.
"Even before I came to work at Dupps, I felt that they
were the best in the business. I knew that their designs
were good, the equipment reliable and built to last. We

Phone: 937-855-6555
Fax: 937-855-6554
Email: info@dupps.com
www.dupps.com

might not be the cheapest, but we always engineer each
system to provide quality and value, which is worth
much more in the long run.
"I think that everyone at Dupps believes service
should be second to none. Our customers have needs
that have to be met and we will do everything possible to

DUPP$

fulfill those needs. Everyone here works hard to make
sure the customer is satisfied."

Won't Let You Down
For more information, see Page 69



http://www.dupps.com

Meat + Poultry - February 2005

Table of Contents for the Digital Edition of Meat + Poultry - February 2005

Contents
Meat + Poultry - February 2005 - 1
Meat + Poultry - February 2005 - 2
Meat + Poultry - February 2005 - 3
Meat + Poultry - February 2005 - Contents
Meat + Poultry - February 2005 - 5
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