|
|
|
|
|
|
|
|
Uniquely positioned to give every restaurant in your chain
our complete support.
|
We are a proud supporter of you. Like the largest national chains, we serve our customers coast to coast. Like the local and regional chains, we’re also local and regional, with a service office in some 200 communities. We can support you not only with our service, including installation, maintenance and repair, but also with our equipment that’s known for its reliability and durability, lowering the cost of ownership. Hobart. Proud supporter of you.
Save your energy. Save your water. Save your money. Although chain restaurants have developed a host of systematic methods for controlling costs and maximizing profitability, new challenges seem constantly to arise. For example, take the spike in energy costs, which especially affects the kitchen. The kitchen uses five times more energy per square foot than the rest of the restaurant. In fact, restaurants nationwide spend over $5 billion on energy/utility costs every year. A quick way to lower energy costs is with Traulsen Energy Star-listed refrigerators and freezers, which can cut costs as much as 45%. Calling upon the food equipment industry’s largest nationwide service organization is another way to lower energy costs. Regular preventive maintenance saves an average of 15% a year in energy. It also lengthens equipment life, further reducing the cost of ownership. Water is another big expense in restaurants. The average restaurant uses over 300,000 gallons of water per year. You can cut down on that water consumption with Hobart’s AM Select and LXi Undercounter Warewashers, since they both use only .74 gallons per rack. For even bigger savings, there’s the Hobart C-Line Warewasher, which can reduce your costs up to $3,700 a year. Hobart can help you cut down on waste, too. Our Food Waste Disposers grind and flush food waste through the drain lines instead of letting it accumulate in garbage containers. The reduced waste lowers your trash-hauling costs.
Safety first. Food safety, that is. Every chain restaurant’s first priority, food safety, is something customers just take for granted. They simply trust that you will serve them safe food. Actually, as you know, food safety requires constant diligence. Although we can’t help you with the largest single issue in food safety—employees washing their hands—we can support your food safety program in a number of ways. We can help you keep your food fresh and safe with our full line of Traulsen R&A Series refrigerators, freezers and heated cabinets. All have precise temperature control with Traulsen’s exclusive INTELA-TRAUL® microprocessors. We can also help you when your food is most vulnerable—in the Danger Zone. Traulsen Blast Chillers will take your food from 135ºF to below 41ºF in approximately 90 minutes. You can then safely store the food for up to seven days. If you don’t want to chill your product, Traulsen hot-food holding cabinets have the identical microprocessor controls as our refrigerators for precise temperature maintenance. Only in this case, the temperature is 135ºF to 180ºF (determined by the operator). Holding hot food above 135ºF significantly reduces the chance for bacteria growth and lowers the risk of an outbreak of food-borne illness. To rethermalize your chilled product, there’s the Hobart Combi® Oven. Hobart Combi Ovens provide the versatility of convection, steam and combination mode cooking in a single oven, offering greater yield and superior quality. With its optional Hobart Communication Product Control (HCPC) recording system, you can monitor and document time/temperature and food-quality variables. Designed for stringent HACCP compliance, the Combi is the perfect complementary product to the Traulsen Blast Chiller, letting you rethermalize your chilled product with complete confidence. To keep your ware clean and sanitized, you can use our AM Select warewasher that comes with the patented 70ºF-rise Sense-A-Temp booster heater to ensure that the water reaches a sanitizing 180ºF. If you want sanitizing in an undercounter model, the Hobart LXi has the 70ºF-rise Sense-A-Temp booster heater, too.
We support your product consistency with our own. The hallmark of every chain restaurant is the consistency of its food. It’s why your customers go to your restaurant. They know what they like and like what they know. Our 2000 Series Slicers deliver the consistency your customers are looking for. Equipped with the CleanCut® knife, it has an edge half as thick as most slicers for more precise cuts. For fine, precise cutting of product to small particle size for items such as salads, spreads and breadcrumbs, Hobart’s 84186 and 84145 Food Cutters can’t be beat. The double-cutlery-grade stainless steel knives reduce food products to a uniformly small particle size. The knives hold an edge longer, resulting in fewer sharpenings. The Legacy® Mixer may be best known for its swing-out bowl, but it also delivers the same Hobart mixing speeds that so many chefs base their recipes on. The resulting consistency of mix is something you can count on in all your restaurants.  Hobart’s line of food processors shortens preparation time, allowing operators to slice, dice and chop faster, while providing uniform results. It gets its consistency from Hobart’s planetary drive, which helps prevent stalling under heavy loads. The planetary drive doesn’t even need time to rest between loads.
Hobart’s unique airflow system in its convection ovens generates more consistent baking and roasting. Timers let your restaurants follow uniform cooking practices. Programmable models give you even more control over the cooking process. For the ultimate in consistency, there’s the Hobart Combi® Oven with its patent-pending, real-time Humidity Control System. It continuously monitors the true moisture level in the kitchen and oven chamber, and maintains the precise humidity level. The result? You get the precise combinations of cooking time, temperature and humidity that optimize speed, flavor, quality and consistency every time. The Hobart FlashBake® Oven makes picture-perfect signature sandwiches at drive-through speeds using the fastest thing around: light. Visible and invisible light is emitted from seven quartz halogen lamps located in the top and bottom of the oven. You can even be consistent in the freshness of your food on a prep table. With Traulsen’s prep tables, the food stays fresh and safe, without getting dried out, because of a specially designed airflow pattern that moves cold air around the product’s top, bottom and sides. To keep your food fresh and safe when space is tight, there’s Traulsen compact undercounter refrigerators and freezers. With their front-breathing design, they permit zero tolerance installation, so you can easily slide them under counters. Their standard operating temperature is 34°F to 38°F
Resources Special Events/Trade Shows Show | Date | Location | Hobart Show Site | IFSEA Annual Conference (International Food Service Executives Association) | April 3 - 6, 2008 | Denver, CO | Learn More | NRA (National Restaurant Association) | May 17 - 20, 2008 | Chicago, IL | Learn More | FCSI (Foodservice Consultant Society International) Conference | October 16 - 18, 2008 | Beijing, China | Learn More | IH/MR (International Hotel/Motel & Restaurant) | November 8 - 11, 2008 | New York, NY | Learn More | Greenbuild Expo 2008 | November 18 - 20, 2008 | Boston, MA | Learn More |
|
|