Save energy. Save water. Save money with Traulsen and Hobart.
As every manager and chef knows, it takes a lot of energy to run a kitchen. In fact, the kitchen uses five times more energy per square foot than the rest of the restaurant, representing more than $4 billion of the $5 billion that America’s restaurants spend on energy and utility costs every year.
A quick way to lower energy costs is with Traulsen ENERGY STAR® rated refrigerators and freezers , which can cut costs as much as 45%. You can cut another 15% a year in energy costs by calling on the food equipment industry’s largest nationwide service organization for regular preventive maintenance. Regular service also lengthens equipment life, further reducing the cost of ownership.
Water is another big expense in restaurants. The average restaurant uses over 300,000 gallons of water per year. You can cut down on that water—and energy—consumption with Hobart’s ENERGY STAR rated warewashers—the
Advansys™ Ventless Door-Type, the LXi undercounter and the CLe conveyor-type. Using a mere .74 gallons per rack, the LXi and Advansys Ventless saves money with every wash. The Advansys Ventless will save you up to $1,568 a year in water and energy. If you’re looking for even bigger saving, there’s the Hobart CLe Warewasher, which can reduce your costs up to $9,192 a year.
Hobart can help you cut down on waste, too. Our food-waste disposers grind and flush food waste through the drain lines instead of letting it accumulate in garbage containers. The reduced waste lowers your trash-hauling costs.
Food safety. America's $6.9 billion problem.
Actually, $6.9 billion covers the cost of food-borne illnesses caused by only five major pathogens, according to the Economic Research Service of the United States Department of Agriculture.
Since there are more than 250 known food-borne diseases, the actual cost is much higher. And the problem of food safety is that much more challenging. In facing this most critical of chain-restaurant issues, you have our complete support at every step of your kitchen processes.
To keep your food cool, fresh and safe at all times, our full line of Traulsen R&A Series refrigerators and freezers give you precise temperature control with Traulsen’s exclusive INTELA-TRAUL® microprocessors.
The
Traulsen Undercounter Quick Chiller
is another great tool for getting cooked foods to a safe storage temperature. Trying
to cool a batch of hot food in a normal refrigerator can cause the temperature
inside to change and may not cool the food inside fast enough to prevent
spoilage. The quick chiller, however, uses cyclonic airflow to cool food fast,
with temperature pull-down times well within FDA requirements.
With Traulsen, you don’t need a lot of space to keep food fresh and safe. Traulsen refrigerated equipment stands can maintain a temperature less than or equal to 39°F, even when the drawers are opened and closed frequently. That’s no easy task in a busy chain-restaurant kitchen, where temperatures can reach 105°F with an 86°F dew point. Traulsen’s multiple evaporators are up to it, coolly distributing air through the drawer sections.
We can help you implement your food-safety processes from scratch—with our food processors
and their exclusive diwash™ components. NSF compliant, diwash
components prevent corrosion, oxidation and staining. Not only can they
be washed in Hobart warewashers at a sanitizing 180°F without fear, but
they will also not accumulate deposits or become discolored due to
acids in the foods. The all-aluminum hopper and housing—made with an
anodized finish to resist harsh cleaners—are also easy to clean.
We support your product consistency with ours.
Consistency is as essential to us as it is to you. When a customer walks into one of your restaurants—whether it’s in Portland, Oregon; Providence, Rhode Island; or Provo, Utah—they fully expect to be served the same high-quality meal.
We support your consistent performance with food equipment that helps you deliver that consistency meal after meal, day after day, year after year. We are a proud supporter of you. 
One powerful tool to achieve delicious, repeatable results is the Baxter Hybrid Convection Oven .The Baxter Hybrid has the same versatility of steam or convection cooking
as the Hobart Combi® Oven, plus it features programmable,
easy-to-use controls but in a smaller footprint. Its advanced airflow system
bakes evenly, so everything that comes out is consistently delectable. In
addition, its attractive hearth-shaped viewing window makes it suitable for front-of-house
placement.
With the Hobart Combi® Oven ,
you can program precise cooking consistency into every kitchen in your
chain. Offering three cooking modes—steam, convection or a precise
combination of both—the combi can be programmed with up to 100 recipes
that anyone on the staff can operate simply by selecting the product
name and pressing “Start.”
Chain-wide consistency is even easier now with the options Hobart Combi Barcode Scanner . It lets you create a virtually infinite number of unique barcodes, each one containing a specific recipe. An operator simply scans the barcode and presses "Start" one the control panel.
The consistency is there in our food processors, which give you a uniform slice, dice and chop no matter how heavy the load. Hobart’s planetary drive helps prevent stalling and is such a workhorse, it doesn’t need resting time between loads.
To give you a more precise and consistent cut, we completely redesigned our slicer. The 3000 Series slicer positions the product at the center point of the 13-inch knife. The combination of the center positioning and the knife’s faster edge speed gives you higher quality and more consistent slices. As an added bonus, the yield is higher, too.
The Legacy® mixer may be best known for its swing-out bowl, but it also delivers the same Hobart mixing speeds upon which so many chefs base their recipes. The resulting consistency of mix is something you can count on in all your restaurants.
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