We pride ourselves in being an authorized Hobart dealer, because we know that Hobart products are built to last a lifetime. Hobart restaurant equipment is the preferred equipment choice for government facilities, hospital, military branches, and public schools. Contact us with any questions you have regarding our Hobart food service equipment. Below we have put together a collection of service tips that will ensure your commercial Hobart equipment is giving you the maximum in performance.

Hobart Dishwashers: With any commercial dishwasher, the most important elements to consider are; what you intended to wash and where you intend to wash it. Hobart offers a variety of dishwashing machines capable of achieving various results. If you intend to wash all of your kitchen ware and china then make sure it can fit in your dish rack. Hobart commercial dishwashers provide generous capacities, but some larger cooking pots and pans may not fit. The best practice is to always use a 3 compartment sink in conjunction with a commercial dishwasher. If your largest pot will not fit in the dish machine, you can always wash it manually in the sink.

Also keep in mind that dish machines require site preparations prior to installation. Make sure you have an adequate hot water supply with a minimum incoming temperature of 120°F as well as adequate electrical service. Dish machines will require a drain so have this planned accordingly. Hobart dish machines sanitize by either hot water or chemical methods. If you intend to work with hot water sanitization, make sure your dishmachine is coupled with a booster heater to bring the temperature up to 180°F. When using chemical sanitization, make sure your chemical bottles are located in an area accessible to the dishmachine. Hobart dishmachines do not come with chemical sanitization agents. You will have to purchase these through a local supplier.

*Note: Many areas of the United States require a vent hood over commercial dishwashers. Always check with the local building code to know what type of ventilation is required for commercial dish machine installations in your area.

Hobart Slicers: Commercial slicers are used by a variety of food service establishments including delis, grocery stores, and butcher shops. The best practice to get the most out of your commercial slicer is properly handling the blade. A thorough cleaning routine should be practiced after each use. Make sure to read the slicer's manual for instruction on how to properly dissemble it for cleaning. Carefully wipe down the blades with a cloth and use mild soap or spray detergent. Never rush when handling a commercial slicer because the blade will be extremely sharp.

Slicing completely frozen foods should be avoided. When working with food out of the freezer, make sure it is slightly thawed. Hobart slicers are versatile and can cut a variety of foods without the need to change the blade. A good rule for most application will be to slice only partially frozen, boneless meats. Bread should be room temperature before slicing. For cheese, wet the blade slightly to avoid friction build up.

Hobart Mixers: What you want to remember about mixers is that the agitator attachment, and the type of motor define the consistency of your product. Hobart Mixers will give you that consistency. Counter top models are excellent space savers and prove themselves as real work horses. When more capacity is needed, look for a floor mixer. Hobart floor mixers can yield powerful results with capacities up to 140 quarts. Use commercial mixers for home made batters, dough mixing, slaws, dressings, creams, and much more.

Hobart Cooking Equipment: Hobart offers a selection of cooking appliances that are geared towards high volume production kitchens. This equipment includes convection ovens, electric toasters, proofing cabinets, griddles, ovens, ranges, broilers, and much more. Like any commercial cooking equipment, make sure you keep up a consistent cleaning and maintenance routine.

Visit the official Hobart web site here: http://www.hobartcorp.com/