Government

A sustainable design reduces energy, water and waste. Which is exactly what we can help you do.

Energy, water and labor. They’re three of the biggest costs in any foodservice operation. And they keep on rising. Hobart and Traulsen can help you lower those costs—and the cost of ownership—a variety of ways.

To lower energy costs, protect and conserve water and reduce the environmental impact of materials, both state and federal departments and agencies have recently committed to the principles of sustainable design. Most federal departments and states are requiring new facility construction and state-funded buildings to be LEED accredited. Federal agencies and departments are now being mandated to cut energy costs by 30%, and protect and conserve water —20% less than under the Energy Policy Act of 1992.

One of the best ways to save energy in government foodservice operations is by looking at another government program, Energy Star. A joint program of the U.S. Environmental Protection Agency and the U.S. Department of Energy, Energy Star is designed to help save money while protecting the environment. Traulsen has more than 100 Energy Star listed refrigeration systems. They can reduce your energy costs as much as 45%.

Hobart has ways to help you save more than just energy. Hobart offers warewashers that can save you water and energy—with savings as high as 70%. The warewashers are available in all styles.

The Advansys™ Ventless Door-Type Warewasher  is Hobart’s latest innovation in sustainable design. It’s ENERGY STAR® qualified to save water and energy. The Advansys-exclusive Energy Recovery feature captures water vapor and condenses it to heat the incoming cold-water inlet for the final rinse cycle, saving $792 per year in energy costs. And the ventless design eliminates $776 in HVAC operation costs. With those combined, it can save you up to $1,568* per year in energy use.

From prep to cleanup, we can help you improve your productivity.

To increase productivity in government foodservice, you need support you can count on, day in and day out. You can expect that kind of support from Hobart and Traulsen. To speed up production, we have microwaves, griddles with separate 12" cooking zones that allow you to simultaneously cook different products, and convection ovens that cook faster.

The Baxter Hybrid Convection Oven  also combines the versatility of convection and steam heat, but into a smaller footprint. It’s small enough to fit on a countertop, or you can stack two on a modular rack. Plus, it has 100 programmable recipes, so you can get cooking at the touch of a button. 

Traulsen Blast Chillers  let you prepare meals as much as a week in advance by taking food safely through the Danger Zone—from 135°F to below 41°F—in approximately 90 minutes. Traulsen Blast Chillers are the only ones that document the whole process with two built-in printers. One prints a copy for your records, such as HACCP compliance. The other creates a label that you can put on the container as care instructions for your staff.

To further speed up productivity, there’s our Legacy® Mixer  with the exclusive swing-out bowl, our warewashers with water-saving and energy-saving Opti-Rinse™ technology and so many more ways to make your operation more productive.

At Hobart and Traulsen, all our equipment is designed to be easy to use, with simple, intuitive controls. The ease of use of our equipment simplifies training and allows foodservice directors to get their staff trained faster.

We've taken the hassle out of HAACP.

Hobart actively supports your food safety programs and your efforts to be in compliance with HACCP.

Never an easy task to perform manually, the recent cutbacks in funds and personnel throughout federal, state and local government administration and military foodservice operations has made the record-keeping of HACCP compliance even more difficult.

The cooks are too few and too busy getting meals out to employees and personnel to maintain the proper records. Hobart and Traulsen can support both your HACCP compliance efforts and your record keeping.

In fact, there’s a Traulsen and Hobart equipment combination that provides a comprehensive, integrated approach to food safety and HACCP compliance. It starts with a Traulsen Blast Chiller  that safely takes product through the Danger Zone—135°F to below 41°F—and monitors the whole process with printouts for your HACCP records. To rethermalize and serve, just put your product into the Hobart Combi® Oven, which heats it up to serving temperature, capturing all the pertinent data with its optional HCPC recording system. That’s the kind of total, coordinated support for food safety and HACCP you can expect from Hobart and Traulsen.

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