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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.
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.
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 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.
SAN LUIS OBISPO, CALIF.—ClearWater Tech, representing EcoTex Ozone Laundry Systems, has been evaluated and approved for energy and water efficiency by the U.S. Department of Energy. The U.S. Department of Energy commissioned a report to evaluate energy efficient technologies within the commercial on-premise laundry (OPL) market. After consideration of several alternative technologies, they chose to do their research on ozone for the report.
BEACON FALLS, CONN.—Following a bench trial earlier this year, a federal judge in the United States District Court for the District of Connecticut today ruled in favor of Lavatec Laundry Technology, GmbH and its United States subsidiary Lavatec Laundry Technology, Inc., respectively, in a matter concerning ownership of the rights in and to the trademark “Lavatec” for use in connection with commercial laundry equipment sold in the United States.
OSHKOSH, WIS.—Michael Lynch, of Richland Hills, Texas, recently joined Girbau Industrial (GI) as Senior Industrial Technician. In his new role, Lynch trains customers and technical service personnel on the maintenance, operation, troubleshooting and repair of GI, OnePress and Continental Girbau Inc. branded laundry systems and products.
BETHESDA, MD.—Marriott Hotels, the flagship brand of Marriott International, Inc., launched its first traveler-inspired innovation—a healthy vending machine, featuring handcrafted salads, sandwiches and snacks made fresh everyday using local ingredients. The working prototype debuted in the lobby of the Chicago Marriott O’Hare, offering travelers healthy food options available all day and night during their journey. The innovation was inspired by Anjana Kallarackal, a 21-year-old college student, who answered the call to join Marriott Hotels in co-creating the future of travel as part of its Travel Brilliantly campaign. In looking to bring Anjana’s idea to life, Marriott Hotels reached out to Chicago start-up Farmer’s Fridge, which has taken an innovative approach to making healthy, delicious food easier to access. The company’s kiosk, one of 12 in the Chicago area, will be located in the Chicago Marriott O’Hare for the next five months for testing with guests. Items curated and prepared daily by Farmer’s Fridge will be offered for sale in distinctive packaging, ranging in price from $3 to $12 dollars.
RIPON, WIS.—UniMac, a leading provider of on-premises laundry equipment, has given its cabinet hardmount washer-extractors and tumble dryers a facelift to provide a more consistent look to its line of equipment.
TRAVELERS REST, S.C.—Commercial foodservice and plumbing product manufacturer T&S Brass and Bronze Works announced that EnviroPure, its organic food waste disposal system, has received the 2014 Innovations Award from the Asia Pacific division of Food Consultants Society International (FCSI). The Asia Pacific Division of FCSI is the newest of the society’s worldwide membership organizations, representing a diverse range of cultures from India and China to Japan and the Pacific.
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