Happy meals can be healthy meals. Today, you face a host of challenges. But you definitely have your supporters. For K-12 foodservice directors and child nutrition professionals, these are challenging times. Just when you were working to contain the obesity epidemic—successfully, according to many reports—you were confronted with the unexpected and dramatic increase in food prices.
Once again, you were up to the challenge. Some school districts started purchasing food in bulk, lowering unit costs. Others formed cooperatives to increase their buying power. Many are making nutritious, economical substitutes—serving spaghetti instead of lasagna, cutting carrots on site to replace baby carrots.
 No matter what solutions you devise, you can count on our equipment to support you with its reliability and durability. If our equipment should require servicing, there are nearly 1,700 factory-trained technicians ready to answer your call. Working together, we can help you serve safe, healthy food to your students.
Food safety, HACCP and you. Today all schools participating in the National School Lunch and/or School Breakfast Programs are required to implement a food-safety program based on HACCP principles. If performed manually, documenting a HACCP process can be time-consuming, taking from four to six hours. With labor accounting for 40% to 45% of total program costs, it’s an expense you would undoubtedly like to avoid.
Fill stomachs, not forms.
 You can combine Hobart and Traulsen equipment to make HACCP compliance simple, reducing time and paperwork.
Traulsen Blast Chillers will take your food from 135°F to below 41°F in approximately 90 minutes, with the whole process automatically documented by two built-in printers—one printout for your HACCP records and one that creates an adhesive label for the product container.
 The Hobart Combi Oven both starts and completes the process, allowing you to prepare and rethermalize your chilled product with HACCP data at the touch of a button. An optional Hobart Communication Product
Control (HCPC) recording system monitors and documents time/temperature and food-quality variables. Making it even easier to prepare an infinite number of recipes is Hobart’s optional, patent-pending Combi Barcode Scanner and software. The program lets chefs and chief cooks create a unique barcode that contains the full cooking instructions for the combi oven. The operator merely has to scan and press Start.
Food safety. À la cart.
If you rely on a central kitchen for at least some of the food you serve—and more than half of America’s school districts do—then keeping food safe in transport is a critical, food-safety challenge you face every day.
Traulsen’s ENERGY STAR® rated transport carts are uniquely designed to help you meet that challenge.
With Traulsen’s precise temperature controls, you can easily transport your prepared food, keeping it between 135°F and 190°F—safely above the Danger Zone. The cart’s fiberglass insulation ensures heat retention. Half-length doors reduce heat loss when opening doors. 300 Series 20-gauge stainless steel offers the ultimate durability and security, with a heavy-duty welded frame. Tough as they are, heavy-duty casters make it easier to push them around—and load and unload them.
Traulsen Retherm Ovens.
Traulsen insulated retherm ovens let you reheat previously prepared, stored and chilled food to serving temperature while keeping food safe and appetizing. Our retherm ovens heat chilled foods from 40°F to a predetermined serving temperature—up to 350°F.
Simple to operate, Traulsen Retherm Ovens are designed for intuitive use: Just put in the prepared food and press a button There are programmable settings for commonly reheated foods as well as electronic digital controls to adjust temperatures.
Like all Traulsen products, our retherm ovens are built for long life. Each unit is made from 430 Series high-grade 20-gauge stainless steel with 1" welded frames and heavy-duty hinges and latches.
Making healthy food fun to eat.
Hobart realizes getting students to eat healthy meals is one of the great challenges facing school nutrition professionals today. One approach many schools are trying is to offer a greater variety of choices. Schools across the country are demonstrating a great deal of innovation and creativity to help their kids see the fun side of food.
Perhaps you’ve started a schoolyard garden project, getting students to grow their own food. Maybe you’re participating in a farm-to-school program, supporting local agriculture.
 We can help you with your fresh answers to student nutrition. Our high-volume food preparation equipment—food processors, mixers and slicers—lets you prepare fresh and appealing food in the form of wraps and deli sandwiches, salads and fruit cups. You can even serve “healthy fries”—without the fried fat—prepared in a Hobart Combi Oven.
To help you keep your food fresh, safe and healthy, Hobart has a full line of Traulsen R & A series refrigeration and freezer systems and hot-food holding cabinets that precisely monitor temperatures.
Sustenance for your sustainability program.
Sustainable design creates buildings that give our children better air to breathe and light to see. It conserves our resources for their future while creating a better learning environment today. And it does all of this in a building that’s more economical to run than a conventional one.
On average, sustainable schools:
- Use 33% less energy
- Save 32% more water
- Reduce solid waste by 74%
- Save more than $100,000 per year
Your foodservice operation plays a central role in achieving sustainability for your K-12 school precisely because it is one of the biggest users of energy and water, and biggest producers of disposable waste. Typically a foodservice operation uses:
- the most energy per square foot
- the most disposable products
- toxic cleaning chemicals
- considerable amounts of water
Hobart and Traulsen equipment and products can help you address each of these areas.
Reducing water consumption.
Hobart’s exclusive Opti-Rinse™ technology can reduce your rinse water
(and energy) consumption by more than 50%, compared to models without it. Both the Hobart FT900 flight-type and the CLe conveyor-type warewashers not only have Opti-Rinse, but they are also designed with a cascading water system that replenishes each tank with water from the adjacent tank, saving you even more water. For the smaller K-12 foodservice operation, there’s the Hobart AM Select Tall door-type warewasher. Able to sanitize dishes, glasses, pots and pans, including sheet pans as large as 18" by 26", the AM Select uses only .74 gallons per rack for an estimated 40% in water saving.
Disposables or permanent ware?
For a decision to be sustainable, it must make economic sense.
That’s why Hobart recommends that you analyze the individual costs of each alternative before deciding which one is right for your school.
More than 200 ways to save your energy.
 Hobart and Traulsen have more than 200 ENERGY STAR rated products, including refrigerators, freezers, hot-food holding cabinets, steamers, fryers and warewashers, that can help you reduce your energy bills as much as 45%.
Reducing waste volume by up to 88%.
The Hobart WastePro™ Pulper can reduce the volume of your foodservice waste—including food, paper, plastic and Styrofoam—as much as 88%, saving you as much as $17,000 a year in hauling, liner and labor costs, while reducing landfill volume.
Getting the LEED® credits you deserve with Hobart and Traulsen equipment.
Under the new Leadership in Energy and Environmental Design (LEED) guidelines for K-12 schools, you can now use Hobart and Traulsen equipment to earn LEED points. For example, while other stipulations also apply, if you reduce your process water use by 20%, you will earn one LEED point. Hobart warewashers can significantly contribute to your process water reduction goals. To find out more about the new guidelines for K-12 schools and to view a complete list of the Hobart and Traulsen products that can contribute to your LEED certification points, please refer to the Hobart Sustainable Design site, www.hobartcorp.com/sustainabledesign.
Resources
NSLP Equipment Assistance Grant
Through the American Recovery and Reinvestment Act, $100 million has been made available for National School Lunch Program (NSLP) equipment assistance grants. This is your opportunity to purchase equipment that will improve the quality of food provided through your school nutrition programs.
Instead of just replacing equipment, improve your kitchen with quality Hobart, Traulsen and Baxter products that are designed for longevity to lower your cost of ownership. Hobart and Traulsen also have 336 ENERGY STAR® rated products that pay for themselves in a few years through a significant saving in water and energy costs.
State agencies are currently accepting grant applications and are instructed to distribute all grant funds as quickly as possible and have schools expend grant funds within three months of receiving the award. In order to help you meet the tight deadlines, Hobart is offering a 30-day priority installation on any standard Hobart, Traulsen and Baxter products, along with a two-year warranty on any equipment purchased with NSLP equipment grant funds.
For more information regarding Hobart’s priority installation, extended warranty or grant assistance, contact your local Hobart sales representative.
Special Events/Trade Shows
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Show
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Date
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Location
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Hobart Show Site
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California School Nutrition Conference | January 9 - 12, 2009 | San Diego, CA | |
SNA Child Nutrition Industry Conference | January 18 - 21, 2009 | New Orleans, LA | |
NAFEM Show | February 5 - 7, 2009 | Orlando, FL | Learn More |
SNA Legislative Action Conference | March 1 - 4, 2009 | Washington, DC | |
SNA National Leadership Conference | April 23 - 25, 2009 | Carlsbad, CA | |
SNA National Conference | June 29 - July 2, 2009 | Las Vegas, NV | |
Greenbuild Expo 2009 | November 11 - 13, 2009 | Phoenix, AZ | |
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