When your great foodservice comes with a bedside manner. In healthcare, satisfaction comes from knowing that you’re serving your patients, staff and visitors safe, nutritious and healthy food. But delight comes from creating delicious, restaurant-quality meals, superbly prepared and gracefully served. That’s when you earn smiles and gratitude from everyone you serve. And their happiness is the greatest reward of all.  Nothing is more satisfying than your great meals. You’ve helped change the perception of “hospital food” into a reputation for restaurant-quality meals. You’ve turned what was once bare-bones delivery of trays into patient-pampering room service. You’ve turned drab cafeterias into inviting environments for staff and visitors. You’ve turned your worries about food safety into well-documented confidence.
You’ve made an enormous difference. In the profitability of your food-service operations. In the reputation of your healthcare facility. In the productivity and pride of your employees. And in the comfort and smiles you bring to your patients, visitors and staff. You’re transforming everyone’s perceptions of healthcare foodservice.
And Hobart and Traulsen are here with the equipment, service and
support to help you.  Partners in healthcare. As a healthcare food-service director, you want to create high-quality meals that delight your patients, staff and visitors. At the same time, you want to be certain you can keep your kitchen and systems up and running all the time. That’s where Hobart and Traulsen come in. You take care of making everyone in your facility happy. We’ll help take care of you.
Healthcare means caring about safety.  According to the USDA Food Safety and Inspection Service, the people most “at risk” to food-borne illnesses are very young children, pregnant women, the elderly and people with an illness that compromises their immune systems. In short, your patients and residents.
 Supporting your best practices. As a health-care foodservice professional, you always seek out the highest-quality grades of food and the freshest ingredients. Stringently following safe food practices, you have made food safety your highest priority, meeting the rigorous standards for HACCP compliance and documentation.
Hobart and Traulsen support you with equipment that directly addresses three of the five most significant factors that contribute to food-borne illness: inadequate cooking, improper holding temperature and contaminated equipment.  The Hobart Combi® Oven. Convection mode. Steam mode. Combination mode. These three cooking modes give Hobart Combi Ovens their remarkable versatility: baking, grilling, roasting, steaming, proofing, rethermalization, low-temp cooking and much more. With its 100 program-mable recipes, you can cook everything exactly the way you want. All your operators have to do is select the food recipe and press Start.
Now that it’s properly prepared, make sure it’s properly and safely transported. Whether you’re transporting plated or panned foods, trust Traulsen’s premium line of banquet and transport carts to deliver them quickly and safely.  The cart is mobile. The temperature stays put. With Traulsen carts, you can easily control temperatures between 135°Fand 190°F. Some Traulsen carts are equipped with a forced-air bottom-heating unit for greater control over your product temperatures. Forced-air carts feature a top-mounted fan that utilizes a 4"-wide channel in the cart’s interior wall to circulate air throughout the cart.
The Hobart Combi Oven/Traulsen Blast Chiller combination: Unrivaled productivity, food safety and HACCP compliance. The Hobart Combi Oven and Traulsen Blast Chillers have been specifically designed to complement each other to help ensure food safety while simplifying your monitoring and documentation requirements. Traulsen Blast Chillers take food from 135°F to below 41°F in about 90 minutes. Two built-in printers automatically document the process, one for HACCP records and the other to label the product container. 
Cook Chill with HACCP. Re-enter the Hobart Combi Oven. The Hobart Combi Oven lets you rethermalize meals up to five days later. Traulsen’s roll-in rack lets you transfer a full rack of trays or pans between a combi and a Traulsen Blast Chiller. Providing complete HACCP compliance is the combi’s optional Hobart Communication Product Control (HCPC) recording system, automatically monitoring and documenting time/temperature and food-quality variables.  Sanitizing your equipment. Hobart’s new CLe conveyor-type warewasher with Opti-Rinse™ technology can clean and sanitize your ware with less than 50% the rinse water and energy, 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, variety and individual requirements to provide high-caliber room service to hundreds of patients? We can help. Featuring convection, steam and combination cooking modes, Hobart Combi® Ovens allow you to preprogram up to 100 recipes and cook them to perfection with push-button convenience. The new Hobart Combi Barcode Scanner and software make it even easier, letting you turn your every recipe into a barcode that your staff can simply scan and press Start to cook. How’s that for service?
Sustainability: Healthcare's natural ally. Sustainable buildings are designed to offer residents (patients) better air to breathe, creating environments less prone to the spread of infection. Sustainable buildings are environmentally friendly, reducing harmful emissions. Sustainable buildings are more economical to operate, making your healthcare operation more financially sustainable.  Save your energy. American healthcare organizations pay a huge energy bill every year: over $8.3 billion. Hobart and Traulsen have more than 200 ENERGY STAR® rated pieces of equipment—including refrigerators, freezers, warewashers, hot-food holding cabinets, steamers and fryers—that can save you as much as 45% on your energy bills.
Save your water. With Hobart’s exclusive Opti-Rinse™ technology, the new CLe conveyor-type and the FT900 flight-type warewashers can reduce your rinse water (and energy) consumption by more than 50%, compared to models without it. The total saving? On the FT900, up to $15,000 a year; on the CLe, up to $9,192.  Reduce your foodservice waste. The Hobart WastePro™ Pulper can reduce the volume of your foodservice waste—including food, paper, plastic and Styro-foam—as much as 88%, saving you as much as $17,000 a year in hauling, liner and labor costs, while reducing landfill volume.
Resources 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. Special Events/Trade Shows | Show | Date | Location | Hobart Show Site | | IFSEA Annual Conference (International Food Service Executives Association) | April 3 - 6, 2008 | Denver, CO | | | ALFA 2007 Conference & Expo (Assisted Living Federation of America ) | May 29 - 31, 2008 | Orlando, FL | Learn More | | ASHFSA National Conference (American Society of Healthcare Food Service Administration) | June 8 - 11, 2008 | Las Vegas, NV | Learn More | | NANSAP (The National Association of Nutrition and Aging Services Programs) | June 29 - July 1, 2008 | Orlando, FL | | | DMA Expo (Dietary Managers Assoc.) | July 27 - 31, 2008 | Philadelphia, PA | Learn More | | HPSI Show | July 28 - August 1, 2008 | Red Rock, NV | Learn More | | MOWAA (Meals on Wheels Association of America) Conference | August 26 - 28, 2008 | Philadelphia, PA | | | HFM (National Society of Healthcare Foodservice Managers) National Conference | September 15 - 19, 2008 | Hot Springs, VA | Learn More | | FCSI (Foodservice Consultants Society International) Conference | October 16 - 18, 2008 | Beijing, China | Learn More | | ADA Food & Nutrition Conference (American Dietetics Assoc. ) | October 25 - 28, 2008 | Chicago, IL | Learn More | | Greenbuild Expo 2008 | November 18 - 20, 2008 | Boston, MA | Learn More | 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)
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