We are a proud supporter of you.

Whether you’re serving comfort foods or a sodium-restricted diet, the goal of foodservice is to exceed patients' expectations and help improve their well-being. Hobart equipment supports your efforts in every way. From your front-of-the-house cooking for employees and family members, to the cooking suite in the kitchen that provides patient meals and, finally, to the warewash equipment that cleans and sanitizes your ware, Hobart is a proud supporter of you.

Healthcare means caring about safety.

Put on a pair of scrubs: in the healthcare environment, a foodservice director is a medical professional, focused on the well-being of patients. That’s because food truly is good medicine. Patients need high-quality, healthy and nutritious meals: those are doctors’ orders. But you do even more. You revive their spirits. Blandness is a thing of the past; the meals you deliver are a highlight of a patient’s stay. You offer them menus that range from their comfort-food favorites to the delights of ethnic and international entrees.

That’s why you always seek out the highest quality grades of food and the freshest ingredients, all superbly prepared, superbly cooked and superbly served. And that’s why you make food safety your highest priority, working hard to meet the rigorous standards for HACCP compliance and documentation.

Hobart and Traulsen support you with equipment, helping ensure food safety while simplifying your monitoring and documentation requirements.

For example, Traulsen Blast Chillers take food from 135°F to below 41°F in about 90 minutes, so you can prepare food in advance for maximum productivity, or save leftovers rather than discarding them, all with full confidence. Two built-in printers automatically document the blast chilling process, one for HACCP records and the other to label the product container. You can even assign individual ID numbers for later identification.

That confidence extends to your ware as well. Hobart C-Line Conveyor-type Warewashers use NSF-certified Opti-Rinse™ technology to thoroughly sanitize all your ware, while also using less than half the water and half the energy as compared to models without Opti-Rinse.

“Grab and go”: The care and feeding of staff and visitors.

A cafeteria line is one thing. An inviting restaurant environment is another. A microwaved burrito is one thing. A fresh salad, a hot, toasty sandwich and a sit-down menu are another. Even when a meal has to be “grab and go,” you can make it great. If your healthcare foodservice operations are expected to be profitable, retail sales can represent up to 75% of your foodservice income.

That’s why Hobart and Traulsen offer time-saving and space-saving equipment for your front-of-the-house cooking operations. Traulsen’s full-size undercounter refrigerators and freezers offer precise temperature control, along with flexibility and convenience. Hobart’s high-volume food preparation equipment—slicers, mixers and food processors—help you prepare the salad bars, wraps and deli sandwiches that attract everyone from sit-down guests to on-the-run staffers.

Room service delivers patient delight.

Surveys have shown that patient and staff satisfaction soars when they can count on a delicious meal—served with class and caring. That’s why one of the most successful breakthroughs in healthcare foodservice is room service. A restaurant-style menu—customized to doctors’ orders—with great food served fresh and hot, complete with china and silverware. Yes, it’s pampering…and patients love it.

But how do you tackle the volume, the variety and the individual requirements to provide high-caliber room service to hundreds of patients—and still serve up restaurant-quality meals? Hobart can help. For example, Hobart Combi Ovens allow you to preprogram up to 100 of your best recipes and cook them to perfection in volume with push-button convenience. When you can automatically control convection, steam and combination cooking modes, you can count on outstanding quality, reduced shrinkage…and delicious meals.

Resources

Providence Hospital

Fletcher Allen Health Care

Bartels Lutheran Retirement Community

Hobart/HFM - Networking Event: The Changing World of Food Safety
May 28, 2008
Geisinger Medical Center, Danville, PA

HFM Networking Event: Stimulating Innovation to Improve Operations The HFM networking event at Robert Wood Johnson University Hospital was a huge success.

Greg C. Poletti, Vice President of Dining Services and Procurement, Brandywine Senior Living, provided an overview of his operation and how during his first year with the company, he implemented new operating systems and procedures, resulting in significant improvement in quality and more than $500,000 in savings. Click here to view his full presentation.

Tina Leitzel, Director of Nutrition Services at Valley View Retirement Community, highlighted her challenges of continuing service during remodels and providing high service levels from a satellite kitchen. Click here to view her full presentation.

Teri Kopp, Healthcare Account Developer, Hubert Company closed the event with the latest trends in foodservice merchandising and décor. Attendees learned how to enhance today's popular healthcare food trends with fashionable display-ware and accents. Click here to download her presentation.

HFM Networking Event: Sustainable Healthcare Kitchens: Good for Your Patients, Environment and Bottom Line.

Several sustainable initiatives were prescribed at this event to help your healthcare facility dramatically reduce food waste, energy usage and water consumption. Richard Cartwright , VP/General Manager of ITW Food Equipment Group Retail Systems, highlighted ENERGY STAR® rated products and technologies that save energy, water and money, featuring a recent Leadership in Energy and Environmental Design (LEED) accredited facility. Click here to download his presentation.

Not surprisingly, medical professionals and healthcare foodservice directors are making a big push toward locally grown food. The reason is simple: It’s healthier for people. And it helps us live in a healthier environment. Robin Gaines of Bartels Lutheran Retirement Community shared the retirement community’s highly successful Farm-to-Fork program that is committed to purchasing foods locally to help sustain the local farming operations. Click here to download her presentation.

And LeanPath President and CEO Andrew Shakman provided a detailed discussion of waste reduction. This contained the linkages between food waste, greenhouse gas emissions, sustainability and cost reduction, while also seeing data on which types of food waste are most common in healthcare. Additional healthcare waste challenges and strategies to reduce waste and costs will be illustrated. Click here to download his presentation.

HFM Networking Event: The Changing World of Food Safety

A strong and effective food safety program is vital for any healthcare facility, and it's one that needs to be in compliance with and based on HACCP (Hazard Analysis Critical Control Point) principles. No matter the size or type of operation, any cooked food not immediately served or held heated must be chilled by following HACCP guidelines.

At this HFM Networking Event, renowned food safety expert Dr. G. Peter Healy shares the latest food safety research, including a look at how the most common food-borne illness outbreaks are occurring. He examines the importance of proper temperature management and measurement recording and the proper use of equipment. Management strategies for healthcare foodservice directors working to achieve HACCP compliance is also presented. Click here to download Dr.Healy's presentation.

Peter was accompanied by James V. Piliero , Product Line Manager, Traulsen Refrigeration. James will help you better understand the latest tactics on how to prevent food-borne illness outbreaks through strict adherence to temperatures in cooking, chilling and refrigeration. Click here to download his presentation.

Healthcare Segment Brochure

AAHSA (American Association of Homes and Services for the Aging)

AHA (American Hospital Association)

AHCA (American Health Care Association)

ALFA (Assisted Living Federation of America)

FCSI (Foodservice Consultants Society International)

NCAL (National Center for Assisted Living)

USGBC (U.S. Green Building Council)