Lodging & Casinos

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.

Perfect 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.

*Based 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.

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