Marshall Air Systems, Inc. Partners with FAST for Process Control and Communications Technology

SCK Direct™ Technology to be Offered by Marshall Air

Charlotte, N.C. and Stratford, Conn. – November 14, 2001 – Marshall Air Systems, Inc. and Food Automation – Service Techniques, Inc. (FAST) today announced an agreement establishing interoperability between Marshall Air appliances and FAST's Smart Commercial Kitchen® (SCK®), with FAST providing embedded process control solutions and SCK Direct communications technology for Marshall Air’s broilers and holding cabinets.

Marshall Air Systems, Inc. designs and manufactures conveyorized cooking platforms and holding cabinets based on the patented ThermoGlo™ design for the foodservice industry, as well as high-speed toasters and ventilation systems.

SCK Direct allows foodservice operators to monitor individual pieces or clusters of kitchen equipment. FAST has created the necessary hardware and software interfaces to enable its SCK Direct product to communicate with Marshall Air Autobroil™ and ThermoGlo™ Holding Cabinets.

Under the agreement, FAST will host the MySCK.net Enterprise Portal as a Web-based reporting and monitoring application for data collection and remote management for Marshall Air’s products. Marshall Air will market the SCK Direct component and MySCK.net portal as an optional service offering. Specifically, FAST will offer MySCK.net as an ASP service to Marshall Air equipment owners on a subscription fee basis under the MySCK.net brand. Along with the subscription, FAST will supply SCK Direct modules which are added to Marshall Air equipment when the MySCK.net service is activated.

The agreement marks the second time FAST will create an SCK solution for an equipment manufacturer. FAST recently announced an agreement to host on its SCK network products produced by Traulsen, the largest manufacturer of refrigeration equipment.

The SCK solution has the potential to be fitted onto existing Marshall Air equipment, as current Marshall Air customers may have their equipment easily retrofitted with the FAST technology.

About FAST and SCK
SCK is a division of privately-held FAST, the leading manufacturer of appliance controls and on-line kitchen networking products specially developed for use in the foodservice industry. FAST products, based on DigitalDNA™ technology from Motorola, can be found in major restaurants worldwide, including KFC, Burger King, Popeyes, Arby's, Church's Chicken, Taco Bell, Jack in the Box, and others.

Based in Stratford, Conn., FAST is committed to open networking standards in the foodservice industry. Through partnerships with Motorola's Semiconductor Products Sector and Multiservice Networks Division (MND), FAST delivers interoperable, end-to-end networking solutions that provide foodservice operators with an easy migration path to a smarter kitchen. For more information on SCK visit www.fastsck.com. For more information on FAST, visit www.fastinc.com.

About Marshall Air Systems
Based in Charlotte, North Carolina, Marshall Air Systems has been engineering solutions for the foodservice industry for more than 25 years. Their product lines include Autobroil™ conveyor broilers, Autotoast high-speed conveyer toasters, ThermoGlo™ food holding systems and custom-engineered ventilation systems.

Marshall Air products can be found in independent restaurants, chain accounts and fine dining establishments worldwide. For more information on Marshall Air Systems, visit www.marshallair.com.

Notices: (FAST.) is a registered trademark of Food Automation - Service Techniques, Inc. SCK, Smart Commercial Kitchen, and SCK Direct are trademarks or registered trademarks of Technology Licensing Corporation. DigitalDNA is a trademark of Motorola, Inc. All other marks are the property of their respective owners. © Copyright 2001 FAST, Inc.

Certain information discussed above may constitute forward-looking statements within the meaning of the federal securities laws. Although the Company believes that the expectations reflected in any such forward-looking statements are based upon reasonable assumptions, it can give no assurance that its expectations will be achieved. Forward-looking information is subject to certain risks, trends and uncertainties that could cause actual results to differ materially from projected results. Among those risks, trends and uncertainties are the general economic climate, costs of food and labor, consumer demand, interest rate levels, the availability of financing and other risks associated with the acquisition, development and operation of new and existing restaurants.

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