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Moyer Diebel Adds 351HT to Lineup of Dish Machines
WINSTON-SALEM, N.C.—Moyer Diebel, boasting more than half a century of experience in the field, has recently added its newest under counter, the 351HT, to its lineup of quality dish machines. Replacing the current 301HT, this cost-efficient under counter has been updated with many new features and will make its world premiere at the NAFEM 2009 show.
Made for small kitchens and bars, the 351HT is an Energy Star qualified machine that significantly reduces water and energy consumption while still delivering sparkling clean wares using a low 0.80 gallons per rack. New features on the 351HT include counter-balanced, double skin door,...
Electrolux Names New President of Food Service Americas Division
FORT LAUDERDALE, FLA.—Mark Whalen has been named president of Electrolux Food Service Americas Division. Whalen is an industry veteran with more than 30 years of experience. He has previously led the efforts of Jackson, Vulcan-Hart and Victory and serves on the board of directors for the North American Association of Foodservice Equipment Manufacturers. In his new role, Whalen will be responsible for all aspects of the foodservice equipment business in the region.
“I am delighted to join the Electrolux Team at this critical stage of the development of the markets in the Americas,” Whalen says. “The brand is a...
National Restaurant Assn. Forecast: ‘Greener’ Restaurants in 2009
WASHINGTON, D.C.—Research released by the National Restaurant Association shows that Americans are looking for healthier options and “greener” restaurants when they dine out, in addition to an increased interest in value and convenience. Surveys of restaurant operators, customers and chefs indicate that restaurateurs will sharpen their appeal in 2009 in these areas and that restaurants’ responsiveness to customers’ preferences will drive these industry trends, according to the Association’s 2009 Restaurant Industry Forecast.
“The restaurant industry is both innovative and resilient, and will remain the cornerstone of the nation’s economy and communities, employing and serving millions of Americans in 2009,” said...
Traulsen Extends G-Series to Include Hot-Food Holding Cabinets
FORT WORTH, TEXAS—Traulsen’s line of refrigerators and freezers—the G-Series—is expanding its product line to include hot-food holding cabinets. The affordable price and proven reliability mean higher value and lower total cost of ownership. The new Energy Star qualified G-Series hot-food holding cabinets, which include one- and two-section reach-in and pass-thru configurations, save energy and allow for a smaller environmental footprint.
“Particularly in tougher economic times, Traulsen’s G-Series provides excellent value for foodservice operators and growing chains striving to drive down costs while maintaining quality, and the hot-food holding cabinet is no exception in delivering on this expectation,” said John Davis,...
GLN Adds Water Energy Laundry Consulting as Directory Partner
CLEVELAND, OHIO—Hasek Communications, the Cleveland, Ohio-based publisher of Green Lodging News, welcomes Water Energy Laundry Consulting as a Green Product & Service Directory Partner. Water Energy Laundry Consulting offers the following turn-key laundry solutions for the hospitality industry: full-service consulting, advanced laundry design, construction, start-up, optimization and training. Laundry Consulting is the exclusive provider of Green Laundry Systems from Water Energy. These systems are built around advanced ozone technologies and deliver significant water and energy savings to a laundry.
The newly updated Water Energy Laundry Consulting website includes calculators that enable one to calculate the carbon footprint of a laundry...
NRA Chef Survey Reveals Degree of Concern Toward Sustainability
WASHINGTON, D.C.—A new National Restaurant Association survey of more than 1,600 professional chefs—members of the American Culinary Federation (ACF)—reveals that nutrition and philosophy-driven food choices will be the hottest trends on restaurant menus in 2009. Local produce, bite-size desserts, organics, healthful kids’ meals, and new cuts of meat top the list of nearly 210 culinary items in the third annual “What’s Hot” chef survey. Rounding out the top 10 trends are kids’ vegetable/fruit side dishes, super fruits (including acai and mangosteen), small plates/tapas/mezze/dim sum, artisan liquor and sustainable seafood.
“Creativity has always been a hallmark of professional chefs,” said...
GRA Unveils Green Restaurant 4.0 Certification System
BOSTON—The Green Restaurant Association (GRA) announced that it has updated its Certification System to the points-based Green Restaurant 4.0. For the past two decades, the GRA has been certifying restaurants across North America with its environmental standards. Every few years, the GRA upgrades its certification standards to help the restaurant industry move toward environmental sustainability. Green Restaurant 4.0 will provide a comprehensive and user-friendly method of rewarding restaurants with points in each of the Environmental Guideline categories: Energy, Water, Waste, Disposables, Chemical and Pollution Reduction, Sustainable Food, and Sustainable Building Materials.
Under the Green Restaurant 4.0 standards, restaurants will have...
BioHitech Receives IH/M&RS Award for Decomposition Technology
MONTVALE, N.J.—BioHitech’s high-volume organic waste decomposition technology, launched earlier this year, received the award for Innovation in Green Technology at this year’s International Hotel/Motel & Restaurant Show. The company’s GOHBio 1001 Series was recognized.
The decomposition unit, which is energy efficient and made of stainless steel, breaks down food waste into a liquid within 24 hours; enabling it to be safely disposed of down the drain. Resultantly, greenhouse gases are reduced, landfill space and fuel are preserved, and ultimately, dependency on fossil fuels and other foreign oil sources declines. Additionally, overall costs associated with work flow efficiencies, janitorial supplies and...
First U.S. LEED Hotel Sticks to Strong Green Commitment
ADELPHI, MD.—More than three years after earning Leadership in Energy and Environmental Design (LEED) certification—it was the first hotel in the United States to do so—Marriott’s University of Maryland University College Inn and Conference Center (UMUC ICC) is continuing its efforts to reduce its impact on the environment. The property, which includes 237 guestrooms and 11 suites, has recently stepped up its recycling efforts and has pledged to pursue Green Seal certification to ensure its continuous commitment to operational improvements.
According to the U.S. Green Building Council, which manages the LEED program, UMUC ICC earned LEED certification for its 127-guestroom,...
Laguna Beach’s Seven4one Combines Modern Luxury With Eco Principles
LAGUNA BEACH, CALIF.—Seven4one in Laguna Beach, Calif., is setting a new green standard with its new hotel in Orange County. It features a list of more than 35 green infrastructural and operational elements that enhance virtually every aspect of its daily operations. With this green approach—from bamboo-blend bath towels and green-certified mattresses to card-less door locks, a largely organic kitchen, lighting sensors, and Energy Star appliances—Seven4one differentiates itself from other hotels in the region with a forward-thinking approach to traditional hotel operations.
“It’s not that difficult to think green, plan green, and operate green,” says Seven4one general manager, Julia Cattaneo....