Question:

We are looking for the following:

1 x gas freestanding wok burner

1 x gas griddle with oven under

By the same manufacturer so this can be suited.

Replies:

1. Blue Seal do the Griddle / Oven set up but I am not sure if they do a Wok cooker.
2. Charvet – refer to their PRO800 series. Contact Gary Allen via gary@charvet.co.uk or 07872 008968

Question:

Can any member please recommend a good photographer they use for their projects who covers the London/SE area? Thank you.

Replies:

1. We’ve not used but had one recommended to ourselves (so we’ve no history with).
   Paul Mason
   Viewpoint Actionmedia
   Email: paul@actionmedia.co.uk 
   Tel: 01494 680850
   Mobile: 07836 685470
2. Here is the lady we’ve used for our photography in the past. She is very professional and takes superb photos – really suitable for publishing (or so editors have told us!).
   Contact: Susannah Fields Photography Email: Hello@susannahfields.co.uk
   Corporate, Charity, Hospitality & Portrait Photography: www.susannahfields.co.uk
   Wedding Photography: www.flashfields.co.uk
   Family Photography: https://susannahfields.zenfolio.com/p420580864
   Event Photography: https://susannahfields.zenfolio.com/p838812498
3.  I highly recommend Frasershot here. “Frasershot Studios – Commercial Photography” https://frasershot.com Fantastic company
4. I know a good food photographer called Majella, who operates under the name “Pavlova & Cream”  http://pavlovaandcream.com/london-kitchen-social Not sure how much of a recommendation she would be for heavy equipment etc
5. Paul Fuller who is the professional photographer that I know well and personally, he’d be do a great job for the ceda member and be interested to speak with the ceda member, or any other members in the London / South East area.
   Email: paul@paulfuller.co.uk
   Mobile: 07946 352680
   Website: paulfuller.co.uk 
6. We recommend Andy who would be very happy to help with any photography (or filming) projects you have coming up.
   Contact: Andy Heathcote
   AndyHeathcote Photography Ltd
   Mobile: 07834 594 767
   Email: hello@andyheathcote.com
   Website: andyheathcote.com

Question:

Is there a UK distributor for the following:

• ‘Suzumo’ sushi preparation equipment.
• ‘JAC’ bread slicing equipment.
• ‘Castelli Forni’ equipment.

Replies:

1. Jac is by Mono.
2. ceda Member ‘General Catering Ltd’ has said ‘Due to a link we have with our other company Jeros UK we are able to supply JAC bread slicers. Please contact Amjad Alikhan via Tel: 01302 340742 Email: amjad@generalcatering.co.uk
3. Please contact Richard Toye – Director at ceda Member company ‘GastroNorth Ltd’ via 07812 046888 or richard.toye@upnorthgroup.com who has a  client friend who has some surplus to requirements new suzumo rice tumblers and a negrini machine that he wants to sell (March 2021)
4. I don’t think any of these have UK representation – their bases are in Canada (for the sushi!) France and Italy.

Question:

Could you please confirm if you know where we can purchase the brand “Kamado Joe” BBQ Grills?

Replies:

1. Costco are selling them (March 2021)
2. BBQ world, these are a domestic product and are being used in commercial kitchens more and more.
3. As an alternative the ceda member could look at Big Green Egg if they have no joy locating Kamado Joe. They’re pretty much the same type of BBQ.
4. Here is the UK website https://kamadojoe.co.uk/  and you can find dealers from there.

Question:

We have had an enquiry requesting a recommendation for a wine cellar designer, can you assist with some suggestions at all please? It is for a project in London.

Replies:

1. ceda Member ‘TAG Catering Equipment Ltd’ will be able to assist by working with DeManincor UK. We’ve produced bespoke wine rooms/cellars for The Dorchester and Julie’s. These are fully temperature and humidity-controlled rooms for storing wines in the right environment. Hopefully, we can assist the member. Happy for my/our details to be passed on.
   Kind regards,
   Dean Kahl
   Marketing & PR Manager / 01920 877007 ext. 307
   Email: dean@tagukltd.com
2. ceda Service Member ‘Square One Interiors’. Please contact Lee Martin – lmartin@squone.co.uk Tel: 01455 241207 Website: squone.co.uk
3. Refer to https://www.winearchitecture.co.uk/ – they’d have to pay but then it is a specialist area.
4. Roy Wilson at Wine Storage Solutions Ltd has asked that you contact him. Tel: 01608 645083 Email: info@winess.co.uk Website: www.winess.co.uk
5. Ben Austin at Tanglewood. Email: austin@tanglewoodwine.co.uk Tel: 01932 348720 Website: tanglewoodwine.co.uk

Question:

I am looking for a commercial bbq smoker manufacturer. Can you help?

Replies:

1. ceda Member ‘FSW Catering Equipment & Gas Services Ltd’ – We are currently in the process of manufacturing bbq smokers – please feel free to pass on our details – Frank Winterbottom, Managing director. Email: frankwinterbottom@fswgasservices.co.uk Tel: 0161 943 0268
2. Buddy commercial smoker.
3. These are the best known for their smokers and one range is also a barbeque – I think they import from the states: https://www.commercialbbqsmokers.co.uk/?imt=1&gclid=CjwKCAiAmrOBBhA0EiwArn3mfGJyI5o2Q3ZJ1zge3M4NYOPGo0XUNhKYCaj–tX3d0aIQ7jx0LOpeBoC3dMQAvD_BwE
4. Bradley smokers.
5. Dawnvale imported a unit so contact them.
6. Contact Lee Preston at INOX fabrications www.inoxfabrications.com

Question:

I wonder if you could help us with a Query in regard to duel fuelled (wood and Gas) pizza ovens.
We’ve been asked to fit two and one previously at another site Duel Fuelled Pizza Ovens. We would like to know people’s opinion in regards to these units and any implications with fitting these in sites? An honest opinion would be great please. We understand that if they are fitted within a kitchen that no other extraction unit can be fitted in that room and that they require an extraction fan in the flue if exiting the kitchen directly without a canopy. These would then need to be interlocked to the gas supply and a CO2 monitor fitted in the room also interlocked to the extraction fan. Also, in regard to burning embers within the pizza oven after service, what would be the correct manner in which the installation should fitted, i.e., temperature sensor within the flue preventing the extraction from being turned off until an optimum temperature is reached and the embers burnt out?
I look forward to any response please.

Replies:

1. I suggest you contact Lee Preston at Inox Fabrications Ltd Email- Lee@inoxfabrications.com Web- www.inoxfabrications.com
2. Refer to the Guidance document on solid fuel appliances – Guides – ceda
3. Firstly, If its duel fuel it must be approved by DEFRA as an approved appliance for use in a smokeless zone, either the appliance is approved or the fuel is approved, wood is not an approved fuel for use in smokeless zones and by default the appliance must be approved (not many places in the U.K are exempt or do not fall under a smokless zones)
   Secondly if you are burning wood, it should have a dedicated duct to atmosphere and not run into a common duct, you can only use a common duct on gas only, there mere fact its duel fuel says it needs dedicated extract.
   The spec and regs does not say you that you can’t have another extract system in the same room, the issue is having one running and then for example turning off the wood burning extract off and then the main extract pulling smoke and fumes from the wood burning appliance, so you could in theory link the two systems so they are balanced and can only work at the same time.
   I would then link the wood burning appliance system with a C02 monitor so if CO2 is detected (say 1 hour after service is shut down) the system kicks back in.
   The operator should put in place a standard operating procedure SOP to stipulate how they will handle end of service  burning embers, but if a CO2 monitor is fitted that deals with fume build up but not potential the fire risk, it can be as simple as the oven gets stopped being used at 9pm and the wood left to burn out, for two hours,  embers/ash are then  removed into an steel bucket, doused and removed to atmosphere.
4. In brief my view would be; Generally this type of oven will need a direct extract with double wall. Burning wood will create the need to clean the duct more regularly, maybe ever 6 weeks due to the effe4cts of the sap. There might be “clean air act” issues. Almost certainly will need CO & CO2 monitors and indeed control to switch the extract back on overnight if the levels rise above permissible levels, without this there’s a risk that you kill the prep chef or cleaner. Duel fuel of just wood always sounds like a great idea, generally isn’t.
5. I suggest they read and work to section 10 of the ceda Industry Guidance Final and include CO sensors rather than CO2.

Question:

We had previously asked members for a supplier of a single, counter-top, nat gas wok burner, similar to the Nayati back-bar units which are no longer available, and Maxima in Netherlands was recommended. Unfortunately, Maxima are now unable to supply to the UK because of ‘Brexit complications. Any other suggestions would be gratefully received!

Replies:

1. Not a personal recommendation, but after having a good dig around the internet, I came across the below:
   https://www.fareastwok.com/portfolio/hong-kong-ce-equipment-ypt/  – Uk Manufacturer of Eastern Cooking Equipment.
2. I don’t know if they do make this specific item, but Far East Industries might be worth a shout!

Question:

With the demise of H Fereday and Weylux brand, can anyone recommend a reliable UK supplier of industrial platform scales with minimum 300kg capacity. We already know of Avery Berkel.

Replies:

1. Adam Equipment Co Ltd, Maidstone Road, Kingston, Milton Keynes, MK10 0BD.
2. Brash would be another brand.

Question:

Do the members know of a system for commercial kitchens that balances electrical usage by turning equipment on and off?

Replies:

1. With the Sicotronic Energy optimisation System we have exactly that solution and I will be happy to assist your member in any way I can. Your members are welcome to visit the website or our LinkedIn page for more information. In addition to the optimisation we also offer full connectivity and energy management & monitoring solutions so I am sure we can find a solution to your members challenge.
   Please do feel free to forward our details and I look forward to catching up with you soon.
   Kind regards
   Richard Fordham
   Ki-Tech Solutions
   Tel: 0044 (0)7968 426302 (mobile)
   Tel: 03300 552779 (office)
   Address: PO Box 9116, Sturminster Newton, DT10 9BN
   Email: richard@ki-tech.solutions
   Website: www.ki-tech.solutions
2. In response to your email about energy optimisation contact Richard Fordham who may be able to help. Email: richard@ki-tech.solutions Tel: 0330 055 2779 Mobile: 07968 426302
3. A company called Sicotronic do this. See Sicotronic Presentation  291019.pptx
4. Sicotronic. Contact- Richard Fordham. Tel: (0)7968 426302 (mobile) or (0)1963 364649 (office)
5. Maybe Quintex.co.uk can help.
6. The only system I know of that is supported in the UK is Sicotronic (great system) managed by Ki-Tech – Richard Fordham http://ki-tech.solutions/
7. Andy Fulham at KI-Tech Solutions. Tel: (0)7880 700900 (mobile) or  03300 552779 (office). Email: andy@ki-tech.solutions  Website: www.ki-tech.solutions
   Refer to http://ki-tech.solutions/sicotronic-commercial-catering-equipment-and-kitchen-energy-optimisation/
8. The De Manincor ’TCS’ system does this by load lopping between equipment 30 times a second to keep energy usage under a certain value and stop any overloading of equipment.
   The DeManincor system (which can work with any equipment, not just DeManincor).
   We would act as DeManincor UK with the member, so would be no conflict of interest. More information can be found here: https://professional.demanincor.com/en/energy-management/Hope this is of use to the ceda member and please do let us know if we can be of assistance.
   Kind regards,
   Dean Kahl
   Marketing & PR Manager / 01920 877007 ext. 307
   TAG Catering Equipment
9. I remember CI Mag had a feature on ‘smart kitchens’ and discuss Apps – https://www.cateringinsight.com/how-much-energy-could-be-saved-in-smart-kitchens/