Behind the Kooler Door with Kevin Dillon

At Thermo-Kool, we know that success in foodservice is never one-size-fits-all. It’s shaped by region, menu, service style, and the people who help kitchens run smarter every day. That’s why we’re launching Behind the Kooler Door, a new blog series that taps into the experience and insight of our trusted manufacturer sales reps across the country.

These aren’t just equipment experts; they’re local guides, operational problem-solvers, and partners in building better foodservice operation solutions. In this series, we’ll chat with reps about what they’re seeing in their markets, the trends and challenges shaping customer needs, and how walk-ins and refrigeration technology continue to evolve alongside the foodservice industry.

First up in our series is the Business Development Manager for Eaton Marketing, Kevin Dillon. Based in Florida, Eaton Marketing has been in business since 1995 and works with some of the largest hospitality businesses in the state. We sat down with Kevin to learn more about the challenges of working in foodservice with the heat and humidity of Florida, the most unique place Eaton Marketing has had an installation, and the one word he'd use to describe Thermo-Kool. 

What makes Eaton Marketing the go-to choice for foodservice operators?

[We're] strategically designed to support every aspect of our industry partners' success. Our comprehensive infrastructure includes specialized sales roles, two state-of-the-art test kitchen facilities, a dedicated marketing team, national chain support, and some of the most experienced estimators in the industry.

We also offer expert post-sale support through our dedicated Warranty Service Manager, ensuring responsive and reliable service long after the sale is complete. At the heart of it all is a passionate team that thrives under strong leadership and is committed to delivering innovative solutions and exceptional results.

Refrigeration technology is always evolving—how do you stay ahead of the curve?

Staying ahead in refrigeration technology requires a proactive approach that combines continuous education, industry engagement, and in-house manufacturer training. I regularly attend training sessions [and] webinars, and [make] manufacturer visits to stay updated on the latest advancements, including new refrigerants, energy-efficient components, and evolving safety standards.

I also follow industry publications, participate in seminars at the MAFSI conferences, and network with foodservice consultants through FCSI and independents to exchange insights and best practices. By staying informed and adaptable, I can quickly apply new technologies and methods in the field, ensuring systems are both efficient and compliant with current regulations.

How do climate, space constraints, and energy efficiency impact refrigeration decisions foodservice operators make in your region?

Being based in Florida comes with a unique set of environmental challenges. Summers in Florida average 90+ degrees Fahrenheit with 80% relative humidity. Couple that with 1,350 miles of coastline and a six-month hurricane season, and our design parameters must be planned for the worst-case scenarios. Tactics such as redundant rack compressors, coated fan blades, and high-grade stainless steel products help achieve a robust system in difficult environments.

What’s one of the biggest challenges you’ve helped a foodservice operator overcome when installing a walk-in?

I've encountered situations where code requires fire sprinklers inside outdoor walk-in coolers/freezers, which creates challenges like thermal transfer and condensation from penetrations. As [Eaton's] walk-in expert, my attending job-site meetings is key to explaining these issues.

Our solution: bring one main sprinkler line through the side wall and suspend the heads from the interior ceiling, [helping to minimize] penetrations. We also used a special boot at the entry point to reduce condensation.

How do you ensure a smooth installation process when working with installers and end-users?

The first thing I always check is the floor. If it’s not level, the entire box ends up out of square. I complete a full inspection before the refrigeration system is started up. I carry a cam lock tool and spot-check connections to make sure they’re truly locked in, not just filled with silicone. Ensuring all piping penetrations are fully sealed is a crucial step to prevent condensation. On outdoor applications, I make sure the roof cap membrane is flat and tight before we wrap up. Those little details go a long way.

Can you share a time when Thermo-Kool’s ability to tailor a walk-in made a major impact on a project?

This is something Themo-Kool makes easy. With their ability to build to the inch needed, you maximize any space available. I have built around the building support beams [and also] built in a parking garage with limited overhead space.

What’s the most unexpected or unique place you’ve ever installed a Thermo-Kool walk-in?

The Tampa Convention Center wanted to serve cold beer on Tampa's Riverwalk to attract traffic from the Tampa Bay Lightning games (Go Bolts!). There wasn’t a good way to run a long-draw beer system, so we created a through-the-wall beer system by placing a walk-in cooler in the courtyard. We installed taps and drip trays to the cooler and built a bar from a shipping container. This was a perfectly simple solution to create revenue from an otherwise wasted space. It quickly became a hot spot for post-game beers.

What’s one feature of Thermo-Kool products that always impresses your customers?

As simple as it is, merchandising doors are one of my favorite and underutilized accessories from Thermo-Kool. By using a series of glass merchandising doors built into the cooler, you can eliminate the need for stand-alone reach-ins and have quick access to prep items. It also saves on BTUs and noise in the kitchen.

If you had to describe Thermo-Kool in one word, what would it be?

Trust

Thanks for taking the time to talk with us, Kevin!

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