Kitchen & Laundry

Cooking, cooling, washing and drying all consume large amounts of energy and water. By simply using Energy Star-qualified equipment, a hotel operator can sharply reduce resource consumption. Got news or a story idea to share? Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: editor@greenlodgingnews.com.


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Continental Releases New G-Flex Washer-Extractors

10/15/2014

OSHKOSH, WIS.—Following 60 years of hard-mount washer development and innovation, Continental Girbau Inc. recently released its most advanced hard-mount washer line yet. The new G-Flex Washer-Extractors generate extract speeds of up to 200 G-force, offer a highly programmable control, and deliver results using less water and energy.


Brookside to Showcase Green Cleaning Products at ISSA Show

10/9/2014

O’FALLON, ILL.—Brookside Agra will be showcasing its all-natural DrainXcel, Advanced Bio Pro and H2OExcel products at the International Sanitary Supply Association (ISSA) INTERCLEAN North America trade show, November 4 to 7 in Orlando, Fla.


Red Lion Inn Chef & Crew Make Outstanding in the Field Meal a Success

10/8/2014

STOCKBRIDGE, MASS.—On Sunday, August 31, the Outstanding in the Field bus arrived in the Berkshires for a third year on the hills of Lila’s Farm in Great Barrington, Mass. Executive Chef Brian Alberg and his crew from The Red Lion Inn in Stockbridge manned the field kitchen and the celebrated long table presenting a five-course meal to 175 guests, one of the biggest dinners of Outstanding in the Field’s (OITF) season. This is the third year Brian Alberg was the selected chef for the Berkshire OITF dinner. Ingredients for each OITF meal are almost all local, sometimes sourced within inches of the guests’ seats at the table, and generally prepared by a celebrated chef of the region. After a tour of the site, guests settled in: farmers, producers, culinary artisans and diners sharing the long table. “Third time’s the charm! I am honored to be invited back to present the Berkshire Outstanding in the Field dinner again this year,” said Brian Alberg, Executive Chef and Food & Beverage Director at The Red Lion Inn.


P&G Professional Rolls Out Tide Coldwater System

10/8/2014

CINCINNATI—P&G Professional, the away-from-home division of Procter & Gamble, announced the launch of the Tide Professional Coldwater System, an on-premise laundry program that enables facilities to save as much as $8,700 per year based on water, energy and linen replacement cost savings.


Hilton Chicago/Oak Brook Hills Names Sean Patrick Curry Executive Chef

10/6/2014

OAK BROOK, ILL.—Hilton Chicago/Oak Brook Hills Resort & Conference Center has announced the appointment of Sean Patrick Curry as Executive Chef. In his new role, Chef Curry is responsible for menu creation and daily culinary operations at the hotel and its restaurants, Windows and The Grille. In the coming weeks, Chef Curry will revamp the food culture at Hilton Chicago/Oak Brook Hills Resort & Conference Center, elevating the banquet and catering service and introducing what he refers to as modern farm cuisine. “Chef Curry brings an exceptional talent to the Hilton team, beginning with an innovative vision and an inspirational work ethic,” said Stefan Mühle, General Manager, Hilton Chicago/Oak Brook Hills Resort & Conference Center. “We’re confident he will enhance our guest experience, setting a new standard for dining in Chicagoland.”


Study Confirms Capability of Ozone Systems to Reduce Laundry Energy, Water Consumption

10/2/2014

WASHINGTON, D.C.—Those looking for assurance that ozone laundry technology does indeed reduce energy, water and related costs can find proof in study results recently released by the U.S. Department of Energy (D.O.E.) Building Technologies Office. The D.O.E., with the assistance of outside consultants, conducted a demonstration project to evaluate ozone laundry technologies for reducing the energy and water use of multi-load washers in healthcare and hospitality facilities. The D.O.E. report documents the demonstration of two ozone laundry system installations. The first installation took place at the Charleston Place Hotel in Charleston, S.C. and incorporated a system from ClearWater Tech, LLC, San Luis Obispo, Calif. The second installation, by Ozone Water Technologies, Inc., Tryon, N.C., took place at Rogerson House, an assisted living facility in Boston. The Charleston Place Hotel laundry facility consists of three Braun 250-pound multi-load washers and one Washex 90-pound multi-load washer. The hot water for the clothes washers is heated by a natural gas boiler with a nominal thermal efficiency of 75 percent.


Girbau Industrial Releases New PC-80 Flatwork Ironer

9/30/2014

OSHKOSH, WIS.—Girbau Industrial recently introduced the PC-80 Flatwork Ironer. The PC-80—available in 118-, 130- and 138-inch finishing widths—features up to three 32-inch diameter rolls, delivers up to 93 percent energy efficiency, produces ironing speeds reaching 147 ft./min, and offers optional GHelp remote diagnostics. Models are available in natural gas, thermal oil or steam.


Green Lodging News Adds Xeros as Founding Sponsor

9/25/2014

TAMPA, FLA.—Hasek Communications, the Cleveland, Ohio-based publisher of Green Lodging News, welcomes Xeros as a Founding Sponsor. According to Xeros, its polymer bead technology significantly reduces laundry costs, increases the life of linens, and helps hotels advance their commitment to green operations. The system uses up to 80 percent less water, 50 percent less energy, and approximately 50 percent less detergent as compared to conventional washing.


Energy Star Label on Ice Machines Ensures Higher Degree of Water, Energy Efficiency

9/24/2014

NATIONAL REPORT—Selecting an ice machine is a major purchase consideration for any hotel manager. The energy used in the average hotel restaurant for refrigeration and ice production is between 13 and 18 percent of overall energy costs for that section. Saving money on these costs not only helps the environment, but also helps the bottom line. How can we reduce energy usage and water usage while still generating enough ice to maintain service quality? Water efficiency in ice machines is based on number of gallons per 100 pounds of ice produced. This can range between 18 gallons to 200 gallons per 100 pounds. Water efficiency of ice machine units can be anywhere from 66 percent all the way down to 5 percent water efficient. Why such a big discrepancy? First, some ice machines are water cooled. Water cooled units are more energy efficient, but extra water must go to cooling the machine without making ice. Conversely, air cooled ice machines use less water but are more energy efficient.


New Research Shows Restaurants Practice Sustainability

9/22/2014

New Research Shows Restaurants Practice Sustainability WASHINGTON—The National Restaurant Association unveiled new research that shows a substantial number of operators are implementing sustainability best practices into their businesses. The survey of 1,000 full-service and quick-service operators found that nearly three quarters of operators recycled used fryer oil, fats and grease. More than six in 10 recycled their cardboard and paper, used compact fluorescent lighting and bought products made of recycled materials. About three in 10 installed faucet aerators to conserve water.


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