Head of the Class Performance: Hobart Dishwasher Serving School Since 1965

March 11, 2021 by Hobart


Since 1965, Roncalli High School of Manitowoc, Wisconsin, has been preparing students for life – 5,118 graduates so far, and about 230 current students.

And since the first day of classes at Roncalli High, a Hobart C-81 conveyor-style dishwasher has been reliably washing students’ lunchware, 180 days a year, going on 56 years. Not to mention cleaning dishes to a sparkle after the school’s annual Food Fair, annual dinners, fundraising auctions, and even community events and wedding receptions.

“We’ve been very fortunate,” says John Stelzer, Roncalli High’s president, of the lasting, dependable performance of the Hobart dishwasher – and a Hobart H-600 60-quart mixer that’s also been in the kitchen since the start. “I think one of the reasons is obviously the product of great quality, which has stood the test of time.”

He also credits the loyalty of Roncalli’s kitchen and maintenance employees. The school’s current maintenance worker, who joined the staff two years ago, is only the third in the school’s history. “And we’ve had very little turnover in the kitchen,” he adds. “We’re very fortunate to have dedicated long-term employees. I’ve got to believe that that has helped.”

Wendy Nett, Roncalli’s finance specialist, agrees. “Our kitchen staff have been very diligent in keeping the dishwasher clean on a daily basis.”

That responsibility currently lies with a kitchen staffer, Kelly, born the year – 1965 – the dishwasher began its service. Nett shares that Kelly confided in her: “’I’m getting wrinkles and grey hair and am needing a little more care, so I treat the dishwasher the same way.’”

With a capacity of 360 racks an hour, the double tank, high-capacity C-81 was designed for automatic, low-maintenance performance – helping to build Hobart’s reputation for best-in-class wash performance, efficiency, and lifetime value. Over the years, the dishwasher has needed minimal maintenance, Nett says.

Stelzer says, “I’ve been on both sides of that dishwasher.” First, as a student in the Roncalli High Class of 1981 and now as an administrator, before first serving at the school as teacher and coach. Anticipating that the long-tenured dishwasher will eventually have to be replaced, he says, “It will break my heart. Which will retire first – me or the dishwasher?”

To learn more about the superior performance, reliability and lifetime value of Hobart commercial dishwashers and how you can put one to work for your foodservice or retail food operation, visit HobartClean.com or contact a Hobart dealer or sales representative

Learn more about Hobart's commercial dishwashers.

Tags: Dishwashing


Latest Posts

Labor Savings & Food Safety: Undercounter Dishmachines vs. 3 Comp Sinks

July 07, 2023 by Hobart

Study Shows Undercounter Dishmachines Save Labor & Improve Food Safety

If your food service operation relies on manual washing in a three-compartment sink, upgrading to an undercounter commercial dishwasher can significantly improve labor and resource efficiency, as well as food safety. In a recent field study with a QSR operation using a three-compartment sink versus operation with an LXe Undercounter Dishmachine, Hobart engineers found an automated dishmachine provided measurable savings in labor time and water consumption, and drastic improvements in food safety and sanitization assurance.

Read More

Choosing Disposable or Reusable Ware for K12 Food Service

April 01, 2022 by Hobart

Each year, an estimated 7.5 to 8 billion breakfasts and lunches are served to K-12 students across the United States. The type of ware used to serve those meals in some ways is just as important as the food that’s on it, and plays a big role in determining the budget, labor needs and waste management for a food service operation.

Many school systems relied on disposable ware programs during the height of the COVID-19 pandemic, even if they had a reusable ware program before the pandemic. Disposables made it easy to package and deliver to-go meals to students doing remote school and helped address concerns over contamination for on-site education. Now as we emerge from COVID-19 restrictions, K-12 food service is being impacted by additional factors including budgets, availability of supplies and storage space, labor costs, and sustainability expectations and mandates. Many schools are reconsidering their ware programs and making the switch to reusables.

Read More

Even Greener Than Before - Commercial Dishwashers & ENERGY STAR 3.0

July 09, 2021 by Hobart

Effective July 27, 2021, all commercial dishwashers sold with the ENERGY STAR label will have to meet new, more stringent guidelines and testing requirements set by the ENERGY STAR program, a joint program between the U.S. Environmental Protection Agency and the Department of Energy. Hobart is ready with dishmachine models from across our entire product line that are certified to the new standards. 

Read More

What’s Your Time Worth? Reducing Labor in the Dishroom

April 06, 2021 by Hobart

Time is money, and no one understands that old adage more is better than an employer who pays employees by the hour. What if there was a way to reduce the amount of time dishroom operators have to spend pre-soaking and scraping dishes before loading them into the dishmachine, and instead gives them more time to do other productive tasks around the kitchen? The Automatic Soil Removal (ASR) technology on select Hobart commercial dishwashers reduces time spent prescrapping, leading to dishwashing labor savings by 20% or more.

Read More

How Clean are Your Dishes? Cleaning Tough Foods with Less Effort

March 25, 2021 by Hobart

Anyone who has spent time soaking and scrubbing dried-up, crusty foods and grease off dishes, prep ware and pots and pans knows just how tough and time consuming some foods soils are to remove. Some of the top offenders are eggs, cheese, pie filling and tomato-based sauces, and anything with a high sugar or fat content is a prime culprit in baked-on, dried-up or greasy food messes.

Thanks to these tough foods, scrapping and soaking are necessary processes in the dishroom. But with the right equipment in place the time spent on these labor-intensive tasks can be reduced, leading to increased productivity and cost savings in the kitchen.

Read More