Doing more with less.

Today K-12 foodservice directors are constantly being asked to do more with less. The ongoing battle between tightened budgets and increased customer expectations (students’ and parents’) is a daily struggle in schools.

• Traulsen’s refrigeration systems can help stretch your foodservice budget dollars by lowering the cost of ownership, allowing you to allocate your constrained resources to other critical needs, such as fresh food.
• One way Traulsen lowers the cost of ownership is by building equipment that lasts longer. Our R & A Series, available as reach-ins and pass-thrus, are the choice of the industry for premier refrigeration systems. These refrigerators are designed to last for years with stainless steel exteriors and interiors, delivering consistent performance year after year.
• Our solid door G-Series are all Energy Star listed, saving you energy and money every day, while protecting the environment. It is estimated that in 2005 alone, the Energy Star program saved Americans $12 billion on their utility bills, while avoiding greenhouse gas emissions equivalent to those from 23 million vehicles.
• Even the refrigerant in our refrigerators, freezers, full-size undercounter and equipment stands, blast chillers, prep tables and compact units are environmentally friendly. We use R-134a in the refrigeration units and R-404A in our freezers.
• Our warranties — two years on INTELA-TRAUL® microprocessors and five years on the R & A Series compressors — protect your investment. Our door hinges and handles are guaranteed for life.
• Traulsen equipment is even designed to limit maintenance costs with features such as all metal cabinet construction, raised door pans to maximize gasket life, and having the condenser coil face the front so that it’s easy to access and clean.

Food safety

Yet another critical issue for K-12 kitchens is food safety. Not only can we help you keep food cold — our temperature maintenance technology is legendary — we can help you keep food fresher, longer with products such as our blast chillers and proprietary VPS prep tables.

• Traulsen blast chillers do more than take your food safely through the Danger Zone (135º F to below 41º F) in approximately 90 minutes. They also provide you with a unique level of HACCP documentation, printing batch/product documentation for your records and labels that you can put on product containers.
• Traulsen SmartChill™ control systems, included on all our blast chillers, let you chill by temperature, time or product, virtually eliminating the possibility of operator error.
• Traulsen’s unique VPS prep tables can keep your food fresh and safe for up to six hours — meeting or exceeding NSF 7 Standards — by enveloping the product with cold air on the top, bottom and sides. The VPS prep table is the perfect way to extend the life of your product while keeping it ready for serving.
• Our heated cabinets let you keep prepared foods warm and safe — between 135º and 180º F — allowing you to serve a fresh, hot meal at a moment’s notice.

Flexibility

Finally, flexibility in preparation may seem like a luxury with your restricted funds, but flexibility is built into Traulsen equipment.

• Blast chillers are a great example. Allowing you to prepare product as much as a week in advance, they let you serve diverse menu items while maximizing utilization of your labor and equipment.
• Solutions come in all sizes at Traulsen and they’re not all vertical. We have a full line of full-size undercounter and compact refrigerator and freezer models, and refrigerated equipment stands that give you Traulsen performance in a convenient, easy-to-fit size.