OSHKOSH, WIS.—Continental Girbau Inc. recently introduced the Continental Pro-Series natural gas Heated-Chest Ironer. The new natural gas model—delivering 90 percent efficiency—complements the Pro-Series Heated-Chest Ironer line, which also includes steam and thermal fluid models. Offering single-roll configuration and finishing widths of 130 and 138 inches, the Pro-Series natural gas ironers are designed to fit the needs of a variety of high-volume laundry applications. Continental’s new Pro-Series ironer works by using natural gas to heat thermal fluid. The ironer features a rear-mounted natural gas boiler. “Because of the on-board, natural gas boiler, and its patented coil design, the chance of oil...

LAS VEGAS—Diamond Resorts International, a leader in the hospitality and vacation ownership industries, continues its global sustainability efforts through the cultivation and utilization of local fruit, vegetable and herb gardens at resorts worldwide. Ka’anapali Beach Club in Maui, Hawaii, The Historic Powhatan Resort in Williamsburg, Virginia, and Vilar do Golf in Algarve, Portugal each utilize on-site sustainable gardens for everyday cooking in resort restaurants. The use of these gardens enhances the natural environment while benefiting the ecosystem and local economy. Minimal chemical pesticides and fertilizers are used during production and the installation of underground watering systems decreases water waste and...

RIPON, WIS.—UniMac, a leading provider of on-premises laundry equipment, announced that its networked control—UniLinc—is now available on tumblers. UniMac is the first manufacturer to offer the same control for washer-extractors and tumblers. It’s a total laundry control system for laundry managers who seek to simplify the operation of their equipment and improve the efficiency of their laundry facilities. UniMac expanded UniLinc’s use to the company’s line of tumblers in response to customer demands. The control was initially launched in 2006 and was designed to operate washer-extractors. “UniLinc allows laundry managers to accurately measure their facility’s performance so they can implement policies...

ORLANDO, FLA.—Grande Lakes Orlando just got a little stickier, and it’s not the August humidity. In its continued commitment to sustainability and conservation, the resort has recently seen the first harvest of honey from a new on-site apiary. Guests of the luxury property, which comprises a JW Marriott and The Ritz-Carlton, can now enjoy the benefits through dining experiences as well as honey-infused spa treatments at the award-winning Ritz-Carlton Spa. The connection with area farmers and use of local ingredients ensures the “food print” at Grande Lakes Orlando is high on taste and low on waste. The citrusy honey joins...

SAN RAMON, CALIF.—Even though it is based in California and funded by California rate payers through Pacific Gas & Electric (PG&E), the Food Service Technology Center (FSTC) offers a wealth of information for any commercial food service operation. In fact, it is FSTC’s goal to provide helpful information at no cost. First opened in 1987, FSTC tests commercial kitchen appliances for energy efficiency. Manufacturers, hotel and restaurant companies all work with FSTC to test product performance. FSTC is the primary information resource for the EPA’s Energy Star program for commercial food service and it has contributed significantly to the...

LANSING, MICH.—Sustainability and green are more than buzzwords—they are vital keys to the success and profits of food service businesses and their relationships with customers. Food production, preparation and disposal have a large and damaging impact on the health of people and the environment. Fortunately, food services can play a significant role in reducing this impact. Greening Food and Beverage Services: A Green Seal Guide to Transforming the Industry, published by the American Hotel & Lodging Educational Institute (AHLEI), shows readers how food service affects air quality, oceans, fresh waters, and land use, and how food and beverage professionals can...

ITHACA, N.Y.—When large restaurant companies implement sustainability policies, customers seem to react in a contrary way—and their evaluation of those companies may actually diminish. In a new study from the Cornell Center for Hospitality Research (CHR), researchers Michael Giebelhausen and Helen Chun examine this contrary behavior to see how large companies could gain the sustainability credibility they deserve. The study, “Reversing the Green Backlash: Why Large Hospitality Companies Should Welcome ‘Credibly Green' Competitors,’” is available at no charge. Assistance for the research study was provided by McDonald’s USA, a CHR senior partner. Noting consumers’ skepticism regarding large chains’ sustainability initiatives,...

GARDEN GROVE, CALIF.—Hyatt Regency Orange County, a recently renovated hotel near the Disneyland Park, includes “green thumb” on its list of eco-friendly hotel initiatives. High above the hotel’s 653 guestrooms and 65,000 square feet of meeting space rests an organic garden on the 17th story rooftop. Fresh-picked garden bounty, including basil, thyme, Italian parsley, tomatoes and sweet peppers, is used in many of the gourmet dishes served at TusCA, the hotel’s signature Italian restaurant. “We are proud to offer a unique experience for our guests by providing fresh, organic herbs picked daily for the TusCA restaurant right from our...

ORTING, WASH.—Baxter, a leader in designing and manufacturing quality foodservice and bakery equipment worldwide, recently launched the next generation of its popular mini rotating rack oven. The new OV310 Series ovens include updated and additional features without sacrificing the quality performance or small footprint that have become industry standards. New features include a larger viewing area (350 square inches total) with dual-pane glass, hidden door hinges and longer-lasting silicone door gaskets for a better oven-door seal. Other enhancements include vertical door handles with a positive latching system, surface-mounted digital controls and easier access to power breaker/gas shutoff valve through the...

RIPON, WIS.—UniMac, a leading provider of on-premises laundry equipment, announced the introduction of over-dry prevention technology that allows laundry managers to reduce labor, energy and linen replacement costs associated with over-drying. Over-drying occurs when tumble dryers run longer than needed because they cannot detect when linen has reached its optimal dryness level or when staff uses incorrect cycles. This causes linens to deteriorate faster, decreases throughput and uses excessive energy. OPTidry over-dry prevention technology is an innovation that connects sensors located within the lifters to UniMac’s rotary transfer switch to offer high levels of accuracy. The result is a pinpoint dryness...