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Aerial Work Platforms, Find Boom Lifts, Scissir Lifts and Fork Lifts

AWPs or Aerial Work Platforms are becoming more of a necessity for many construction projects.  What type of AWP do you need?

A cherry picker (also known as a boom lift, man lift, basket crane or hydraladder), is a type of aerial work platform that consists of a platform or bucket at the end of a hydraulic lifting system.

Articulated lifts, also known as boom lifts or hydraulic platform are almost exclusively hydraulically powered, and are the closest in appearance to a crane. They consist of a number of jointed sections, which can be controlled to extend the lift in a number of different directions, which can often include ‘up and over’ applications.

A scissor lift is a type of platform which can usually only move in the vertical plane. The mechanism to achieve this is the use of linked, folding supports in a criss-cross ‘X’ pattern. The upward motion is achieved by the application of pressure to the outside of the lowest set of supports, elongating the crossing pattern, and propelling the work platform vertically. The Platform may also have an extending ‘bridge’ to allow closer access to the work area (because of the inherent limits of vertical only movement). The bridge is also known as “extendable deck” option.

Brief industry History:  Let’s go back for a little history. In 1993, the industry had just recovered from a massive downturn in business in the early ’90s and most observers expected sales to climb about 15 percent annually for a few years. Sales had been good in 1993, with scissor lifts up about 40 percent over the low point in 1992. Then came 1994 and sales jumped almost 80 percent; ’95s sales popped 47 percent and finally ‘96 came in with another vault of 20 percent. Total sales in 1996 were estimated in excess of 33,000 scissor lifts.  In the boom machines, sales for 1996 were close to 12,500 units, which compares with about 4750 units in 1993. Sales were up more than 50 percent in ‘96 vs. ‘95.  Where is all of this demand coming from? Most is coming from the rental equipment business. Machinery dealers have built huge rental fleets of these machines, primarily because they see the rental fleet as a way to make a lot of money and the best avenue through which to sell the machines to the end customers, generally contractors in the building industry.

Aerial work platforms are also being purchased by the independent rental houses such as Hertz Equipment Rental, Prime Equipment and U.S. Rentals.  At last count, there were about 25 manufacturers selling these machines in North America, most of them stationed here full time, with a few importers from Europe. Names such as JLG, Simon, Skyjack, Snorkel, Mayville, Grove and Genie are the big players in the boom and scissor lift markets. Then come a slew of companies that share the “what’s left” category.  Without doubt, the biggest of the aerial work platform companies is JLG, which is the Caterpillar of the work platform industry. While you can’t equate the two companies in terms of size, they are similar in market penetration and leadership in the business.

JLG, based on our estimates, accounted for about 23 percent of scissor lift sales in 1996 and approximately 38 percent in boom lifts, where it dominates.  JLG’s sales have climbed from $123 million in 1993 to $413 million in 1996 and should be in the range of $500 million for the year that ended this July 31.

Skyjack, located in Guelph, Ontario, Canada, is second in the scissor lifts, ranked closely behind JLG. The company is another success story in recent years and achieved sales results for the fiscal year just ended of $197 million (Canadian) versus $129 million for the prior year, a 53 percent increase. The company’s scissor lifts account for an estimated 83 percent of total sales, while expansion into self-propelled boom lifts and truck lifts is growing rapidly and now accounts for about 17 percent of the total.  In the scissor lifts the top players after JLG and Skyjack are Upright, Mayville, Grove (Manlift) and Snorkel in that order.

Upright, based in Selma, Calif., accounts for about 14 to 15 percent of the scissor market and has been growing at a fast pace like the other major suppliers.

In the boom lifts, Genie is a distant second behind JLG, followed by Grove and Snorkel. The top four companies in the boom lifts account for over 75 percent of the industry’s sales.  One of the eye-catching events thus far in 1997 has been the acquisition of Simon Aerials by Terex Corp., which already has Mark Industries as part of its stable of businesses. Simon and Mark together will be a major force in the scissor lift business, as well as the boom business. The Simon Access purchase cost Terex $90 million.

Terex Cranes, a subsidiary of Terex Corp., will operate the access business and the Mark and Simon brand names will disappear, to be known in the future as Terex Aerials.  Thus far in 1997, sales of machines continue to move forward, perhaps at a slower rate than seen in recent years, but ahead nonetheless. We are looking for growth of about 5 percent in the domestic market this year at best, some of which may be inventory building.  Yes, there will be a downturn perhaps in the next year or two, but not like the one that devastated the business in the early ’90s. And I’ll go out on the limb and say that there will be consolidation within the industry as companies not having aerial work platforms among their product offerings will seek those that do.  <a onClick=”javascript:pageTracker._trackPageview(’/outgoing/article_exit_link’);” href=”http://www.boom-scissor-lift.com”>Great Deals on Genie, Grove, JLG, Snorkel, Lull</a>

Originally posted 2010-01-03 11:38:38.

5 Ways to Use Sex Toys to Spice Up Your Love Life

5 Sex Toys Guaranteed to Spice up your Love life.

Whenever someone asks me what I do for a living, I’m always a little bit hesitant to tell them that I run an online sex toy store. There are so many negative connotations in that one phrase that usually causes surprise, some disdain and usually I get no respect from my peers, or even parents and the middle aged crowd. The funny thing is though, they’re usually my most frequent and best customers! And that is because Sex Toys are a great way to spice up your love life and re-ignite that old flame. I’ve put together some of the most popular sex toys that can really spice up your love life. Here they are:

Vibrators – Vibrators are one of the easiest way to make things more interesting in the bedroom. The common misconception is that vibrators are a girl’s dirty little secret, but what I find is that I enjoy using mine more when I have a partner. It takes the load of me, for sure! It’s a great foreplay tool to use in between sessions, and because you can control her orgasm by going faster or slower, deeper or more shallow, turn the vibrations up higher or lower. Also nowadays they have vibrators like the We-Vibe that are designed to be used during intercourse. I would suggest in investing a bit in a good luxury vibrator if you plan to purchase one as a couple because the cheap vibrators tend not to last as long.

Penis Rings – Penis rings are a cheap, easy way to make mediocre sex great sex. It’s a small ring that’s placed at the base of the shaft of the penis. They can vibrate, or just have a bumpy texture, all intended to provide direct clitoral stimulation during sex. Imagine feeling your woman shake every time you penetrated her all the way, and girls imagine that vibrating direct clitoris contact while having being penetrated all the way! For a lot of ladies, the penis ring used correctly may bring you to your first orgasm because most women can’t climax without direct clitoris contact.

Massage Oils/Lotion – If you’re one of the many guys that is wondering how to raise you wife’s dwindling interest in sex, a nice massage is definitely the best way to go. Pick up some massage oil that either heats up, or tingles and surprise her. Lay her down on the bed and spread that oil or lotion all around. I guarantee that after getting a hot and tingly rubdown, she’ll be more than ready to return the favor in more ways than one!

Lingerie – And of course Ladies, I won’t leave you out! If you’re worried about how to get your man off the couch and into your bed there’s nothing that works better than some good ol lingerie. Slip on a corset and a matching thong with some thigh-highs and a garter belt and he’ll be pouncing all over you! I know this one isn’t really a sex toy but it’s so very effective I couldn’t leave it out!

Kama Sutra Products – Kama Sutra produces a lot of products and even starter kits that can really enhance your love life. One of the high points that’s included is an aphrodisiac dust called honey dust. Makes for a fun night… dripping the dust down your partners stomach and licking up, all the while building the tension and making the foreplay unforgettable!

I hope that this finds you all well and that it helps out those who are struggling to spice up their dying love lives.

-Gianna, Gianna’s Closet Adult Novelty Store

Find the above sex toys such as erotic lingerie, cheap vibrators, and more at Gianna’s Closet!

Remembering the Princedom of Pasta

Remembering the Princedom of Pasta

Our town’s fine dining scene is cruelly dominated now by the haute snobbisme of New York’s grand French restaurants, the snooty le’s and la’s, where an arrogant bourgeoisie of one time cashiers and waiters-turned-captains decide who is not wanted. All my prepping in the truffle fields of France, my many pilgrimages to Michelin three star temples…such credentials mean nothing to these peasants we have given the power of humiliation.

But no problem. When I want to feel appreciated, I go to Orsini’s. I don’t let the outrageous prices ($4.50 for osso buco risotto) make me tense. “Bella signorina,” the captain greets me with unabashed joy. As a stern arbiter of taste, I would never equate a discreet knuckle kiss to great food. Rather, Orsini’s is theater. You could pay as much for an evening on Broadway with only half the dazzle. Lunch upstairs draws Gloria Vanderbilt and Arnold Scaasi; David Merrick with Candace Bergen in a mechanic’s jumpsuit and Malibu tan; Social Moth Jerome Zipkin with Penelope Tree, Golda Meir, Sinatra, Princess Grace, Chagall, Roy Wilkins.

One day Yul Brynner looks around and pokes his wife. “Over there,” he hisses, “Mastroianni.” And at that moment Mastroianni turns to his companion: “Look, it’s Yul Brynner.” In his all-seeing “Eye” column in Women’s Wear Daily, John Fairchild writes: “I don’t go there to eat the people.” The rest of us do.

I have a crush on Armando Orsini. He’s the Adonis of the two brothers, dark and solid. He vibrates with Italianosity, kissing hands, kissing fingertips, kissing cheeks He is so Italian it would never occur to him that he isn’t really in love with woman, women, all of us.

That does not mean triage is not required. Orsini rules require assigning the siliconed beauties and the faithful to front tables in the flattering filtered daylight that grimes greyly through the thick of 56th Street. What are we if not the willing victims of New York table games? Here Dun & Bradstreet and the SocIal Register do not count.

So don’t dwell on visions of great food. Go for the psychic lift, the electricity of pheromones mingling, to get something to eat because it’s one o’clock. It’s like going home for lunch. Oscar de la Renta is dieting. What can he eat? Papa Armando urges him to eat raw meat — filet, sliced very thin, like prosciutto, with lemon, olive oil, and fresh cracked pepper ($5.50 at lunch, $6 at dinner). One day, successfully trim, Oscar disappears, back to the buttery at La Grenouille, I imagine. Orsini shrugs. Oscar will be back. The point I’m making about my beloved Orsini’s: it doesn’t matter what the menu says. Just tell the captain what you want.

Stick to pasta if you’re inclined to be a little fussy (gnocchi al pesto, $3.75). Fettucine is what the gym-trim ladies eat, usually properly al dente. Marylou Whitney’s noodles are sprinkled with parmagiana grated before her very eyes. The back-room folk get flurries spooned from a steel bowl, nearly as fresh, I have no doubt, but we do feel slighted. It’s the indulgence that counts. With your pasta order a salad of tartly dressed arugula, sandy or not as the kitchen variously offers, with wine in carafe, Soave Montresor ($2.50 the half-liter). This will make a modest little lunch that can’t possibly distract you from a lover, confidante or the passing Satyricon…or separate you from more than $18 for two.

If upstairs at lunch is “The Roman Spring of Mrs. Stone,” dinner downstairs is Old Black Magic: red velvet, wrought iron, shaded candles, Armando in black tie and ruffled white, overseeing the swift portioning of the cannelloni. Mozzarella in carrozza ($2.75), Italy’s glorified grilled cheese sandwich, is a promising starter. As might be predicted, the garlicky baked clams ($2.75) are safer than woebegone scampi, ossified in too much herb-scented oil ($2.75). The scent of Sterno, a listless tomato sauce, a soggy cutlet in the veal parmagiana, sandy greens again, an excessively oily dressing. For all these complaints, I will say I think of the evening as exciting and worth the $98.35 with tip. The candlight. The pretty people. The caring service. I know it’s not very Commission Against Discrimination but I will always love French restaurants where everyone is French and Italian restaurants that are Italian from coat check to bus boy and Greek where you think you are in Greece.

Orsini’s as we see it today in 1968 grew out of an expensive little coffee house architectural engineer Armando Orsini opened in 1953 to amuse himself after hours spent erecting schools in Astoria and apartment buildings in the Bronx. Tennis chums and ski pals flocked in and because Orsini’s tennis and ski buddies happened to be Aly Khan and Rubirosa and drugstore cowboys of that ilk, success was instant. Special friends took to lounging at tiny tables in the back room and when they got hungry, Orsini served spaghetti.

Then the building was condemned. Knowing how his pets would hate change, Orsini the engineer copied the old space with all its quirks and curves next door. One day Orsini’s closed. Next day it reopened at 41 West 56th Street and no one seemed to notice that the front door was a few feet east of where it had been. Now he is focused on what could become a franchise empire, La Pasta. Pasta keeps beautifully, he points out. And “We are experimenting with fast-freezing our sauces.”

I get a chill just thinking of it.

***

Where We Eat Now

Everyone – VIP or parvenu – endures the torturous overbooking equally at Café Chauveron, my French favorite and inevitable destination for the ethereal moules au Chablis glacées…Andre Surmain captures the essence of France at Lutèce in his townhouse home, with his chef import, Andre Soltner, sculpting schooners in toast…Not so long ago the cashier at Le Pavillon and Henri Soule’s mistress, Mme. Henriette Spalter dictates the rules of propriety at La Côte Basque, making Linda Bird Johnson strip off the forbidden pants and eat in a paper skirt. I follow the reign of this restaurant terror in Women’s Wear Daily.

The service is crisply Fred Astaire at the Four Seasons (as Joe Baum envisioned it). I always drop by to document the momentous change of seasons — flora and fauna, upholstery, captains’ jackets, the waiters’ cummerbunds, matchbooks, coat room checks – as James Beard proposes seasonal recipes for the Hungarians in charge…“21” keeps out the riff raff at the door but the Kultur Maven and I prefer the Famous Dairy Restaurant on West 72nd anyway for the cheese blintzes and the whopping slice of mushroom loaf…We line up early to get a booth at The Palm for the best sirloin strip in town, and the fantasy that as ink-stained wretches, we belong surrounded by painted caricatures of Fourth Estate stars.

We can walk to the Great Shanghai on Broadway and 102nd Street for the pressed duck and preserved fruits on ice but in Chinatown it’s always King Wu or Szechuan Taste. Sweets at 2 Fulton Street gets 3 stars from the Times Great God Craig Claiborne but we hang out at the raffish Sloppie Louie’s on the other side of the same building, entrance facing the Fulton Fish Market, sharing a table with strangers for a so-called bouillabaisse…We trade insults with the waiters at the Carnegie Delicatessen, scoring extra pickles and a towering three-decker of turkey, corned beef and tongue with cole slaw and Russian dressing ($1.45) you can barely get your mouth around…Snappy design and the best of the wurst ought to fill up the counter at Zum Zum (another taste thrill from Baum’s fertile imagination). Too bad this town is still so Chock Full ‘o Nuts.