Lowering costs can make your hotel or casino more sustainable.
Bottom line, sustainability is good business. When you conserve natural resources, such as water and energy, you’re lowering your utility bills. Reducing waste saves you money on hauling fees, liners, labor and more. Sustainability is good for business, and our equipment is good for both.
for room-service operations, the Hobart Advansys™ Ventless Door-Type Warewasher has the power to save a lot of
money. It utilizes the Advansys-exclusive Energy Recovery feature to capture
water vapor and condenses it to heat the incoming cold-water inlet for the
final rinse cycle, saving $792 in energy costs per year. Plus, its ventless design
eliminates $3,500 in HVAC installation and $776 in operation costs. With those
eliminated costs combined, the Advansys Ventless can save you $5,068 in the
first year and $1,568* in energy every year after that.
Precious water. Clamping down on a profit drain. Hobart’s exclusive Opti-Rinse™ technology saves more than 50% in rinse water and energy, compared to models without it. Both ENERGY STAR® qualifiedp, the Hobart FT900 flight-type and the new CLe conveyor-type warewashers have Opti-Rinse, saving you as much as $15,000 and more than $9,000 a year, respectively, adding nicely to your cash flow.
More than 300 ENERGY STAR models for you to save with. The kitchen equipment within your hotel or casino typically uses the most energy per square foot. Hobart’s and Traulsen’s complete line of refrigerators (including undercounter), freezers, hot-food holding cabinets, steamers and warewashers can cut energy bills as much as 45%. Our products can also help support your Leadership in Energy and Environmental Design (LEED) certification goals and contribute toward LEED points.
on 200 cycles/day, 360 days/year at an energy cost of $.011 per cycle.
Lowering costs by improving productivity.
The lodging and casino industry is definitely a people business. Whether it’s the friendly, welcoming smile of the concierge or the chef’s extra little attention to the plate that makes for a great presentation, it’s your people who can make all the difference. The importance of people is why labor accounts for more than 40% of all operating costs. One way to reduce those costs is to increase productivity.
Hobart has a number of ways to help you increase your staff’s productivity—ways that will actually make their jobs easier, too.
An efficient cook-chill
operation is a great way to boost productivity. Food can be prepared ahead of
time, chilled and rethermalized later. The Baxter Hybrid Convection Oven and the Traulsen Undercounter Quick Chiller can help you with this process. Cooked food goes
into the quick chiller, where the temperature is pulled down well within the
FDA-required time. Later, the food can be rethermalized in the Baxter Hybrid,
with a combination of heat and steam so the food comes out tasting fresh and
looking great. The Baxter Hybrid can store up to 100 recipes, so cooking is as
easy as touching a button.
For all your mixing needs, Hobart has the Legacy® mixer, the only one with a swing-out bowl that makes it simple to add ingredients, take out product, remove and mount bowls. Featuring the classic Hobart mixing speeds so many chefs base their recipes on, the Legacy carries on the tradition of long-lasting, durable performance, lowering the cost of ownership while improving productivity.
Cook Chill. Preparing for the rush, without the rush.
Cook Chill is a popular method of food preparation in the lodging industry. With this method, your kitchen staff prepares foods ahead of time, such as for banquets and conventions, and then blast chills them for storage and later rethermalization.
The perfect combination for a seamless, successful Cook Chill operation is the Hobart Combi® Oven and Traulsen Blast Chiller . With the Hobart Combi Oven, not only can you prepare every meal precisely the way you want it, but you can also use the same combi to rethermalize your meals as much as five days later.
Traulsen Blast Chillers, of course, are the leaders in the industry for taking prepared food safely through the Danger Zone—from 135°F to 41°F—in approximately 90 minutes. The whole process is fully monitored for HACCP (Hazard Analysis and Critical Control Point) compliance by unique SmartChill® microprocessor controls and is documented by two built-in printers.
We adhere to HACCP compliance with our cooking also. Our combi oven has an optional Hobart Communication Product Control (HCPC) recording system that monitors your product to ensure HACCP compliance.
September 23, 2008: How to Make Your Hotel’s Kitchen More Sustainable.
In this Webinar, David Zabrowski, senior project manager for the Food Service Technology Center (FSTC), shared his experience with designing an energy-efficient kitchen for lodging and casino facilities. David was followed by Chef Duncan Firth of Barona Valley Ranch Resort, who shared the sustainable practices Barona Valley has implemented to support water and energy conservation and waste reduction. And Kevin Woods, LEED-AP at Hobart, highlighted ENERGY STAR® certified products and technologies that save energy, water and money. Kevin discussed recent lodging and casino case studies and how foodservice equipment can contribute toward achieving LEED points. Click here to view the archived Webinar.
Special Events/Trade Shows
||November 13 - 16, 2010
||New York, NY
| Greenbuild Expo 2010
||November 17 - 19, 2010
||January 30 - February 1, 2011
||February 10 - 12, 2011
|Western FS & Hospitality Expo
||August 28 - 30, 2011
||San Diego, CA
AHLA (American Hotel & Lodging Association)
AGA (American Gaming Association)
FCSI (Foodservice Consultants Society International)
NIGA (National Indian Gaming Association)
USGBC (U. S. Green Building Council)