Restricted content
Equipment
Technical Guidance Document #045
This guidance document has been produced by the ceda Technical Support Group as a source of unbiased advice on best practice for anyone involved in the provision of a warewashing system.
Clean crockery, glasses and cutlery are not only essential from a hygiene point of view, but they also provide reassurance to customers as part of their eating and drinking experience.
To obtain first class results requires more than a good warewashing machine, it needs an efficient system for collecting and preparing the items for washing and unloading and handling the clean ware. It also needs the correct water condition and chemicals and most importantly, it needs well trained staff.
The document takes you through all the elements that need to be considered to create an efficient and effective warewashing system.
Published June 2022
Download Link:
Guidance Document No 45 - Warewashing Guide
Restricted content
Equipment
Technical Guidance Document #043
This guidance document has been produced by the ceda Technical Support Group as a source of unbiased advice on best practice for anyone involved in the provision of refrigeration for a commercial catering operation.
As every catering facility is unique in terms of menu, number of meals produced, number of service periods, use of freshly prepared or pre-prepared food, we have addressed the different refrigeration requirements for all options.
The document takes you through all the elements that need to be considered to create efficient, effective and hygienic refrigeration provisions.
Published June 2022
Download Link:
Guidance Document No 43 - Best practice when choosing commercial kitchen and point of service refrigeration
Restricted content
Equipment
Technical Guidance Document #044
This guidance document has been produced by the ceda Technical Support Group as a source of unbiased advice on best practice for anyone involved in the provision of food preparation facilities.
Published June 2022
Download Link:
Guidance Document No 44 - Best practice for the design and equipping of food preparation areas
Restricted content
Equipment
Technical Guidance Document #042
When replacing equipment under an existing ventilation canopy there are several issues that need to be considered to ensure that the ventilation will be effective and safe to use once the replacement equipment has been installed. This document has been produced to explain the issues and how to deal with them and should be useful both to installation engineers and to sales people
Download Link:
Guidance Document No 42 - Installing New Equipment Under an Existing Canopy
Restricted content
Equipment
Technical Guidance Document #039
The purpose of this document is to provide guidance to ceda members’ service managers on how to comply with the requirements of TB118 without having to train and equip engineers for measuring earth loop impedance.
Prepared October 2021
Download Link:
Guidance Document No 39 - The Safe Electrical Isolation of Gas Appliances
Restricted content
Equipment
Special Guidance Document
Before re-opening, restaurants will need to review how they work and employ new practices and procedures, businesses of all types need to adapt their operations, review employee practices and consider the design of their business to ensure physical distancing and the prevention of the spread of COVID-19.
Last Issued: July 2020
Download Link:
Minimising risk from COVID-19 when re-opening a commercial kitchen
Restricted content
Equipment
Technical Guidance Document #032
This guidance document is intended for use by kitchen operators and is only intended to assist in the start-up of equipment following a period of non-use, if in doubt a qualified engineer should be retained to ensure any appliance is in good working order before use. Reference is made to “a Gas Safe registered catering equipment engineer”. All ceda members can provide suitably qualified engineers.
Published April 2020 / Re-branded June 2020
Download Link:
Guidance Document No 32 - Re-opening a Kitchen After Shut Down
Restricted content
Equipment
Technical Guidance Document #031
It has been suggested that ceda investigates if manufacturers provide information through their serial number or data plates that will enable you to establish when it was manufactured. This information could be very useful to engineers when considering if it is viable to repair an appliance or recommend replacement. We therefore contacted all our equipment supply partners and received replies from most as follows:
Published April 2020 / Re-branded June 2020
Download Link:
Guidance Document No 31 - Establishing the Age of an Appliance
Restricted content
Equipment
Technical Guidance Document #030
Due to the COVID-19 pandemic many kitchens will be closed down or mothballed and the following is advice on the actions and precautions that should be taken.
Published March 2020 / Re-branded June 2020
Download Link:
Guidance Document No 30 - Decommissioning a Commercial Kitchen
Restricted content
Equipment
Technical Guidance Document #029
Waste disposal units by their very nature are noisy items of equipment when in use and in some circumstances, they can be considered to be a risk to the hearing of staff. The purpose of this document is to give guidance to members to take factors that can exacerbate noise levels into consideration when designing kitchens or discussing equipment selection with clients.
Published April 2020 / Re-branded June 2020
Download Link:
Guidance Document No 29 - Noise Levels from Waste Disposal Units