Caterparts is delighted to announce its 12 Days of Quizmas Quiz, starting on 28th November 2024. This festive initiative celebrates a successful year while giving back to the industry with an array of exciting prizes.

Participants will have the chance to win a variety of prizes from engineer tolls through to premium products from partners including Brita, Lincat, Mechline, and Monarch Water.

To take part, simply follow Caterparts on LinkedIn and answer the daily quiz question.

James Richardson, Commercial Manager at Caterparts, commented, “This year has been a fantastic journey for Caterparts, and we’re thrilled to give back to the industry with our 12 Days of Quizmas Quiz. It’s a wonderful opportunity to engage with our industry, and share some festive cheer, so join us in spreading holiday joy and celebrating the season with Caterparts.”

Kitchen Curiosity, the dynamic podcast  centred on insightful conversations within the hospitality industry, is proud to announce  an exciting new lineup of 24 episodes for 2025. With its signature focus on the diverse  aspects of the hospitality sector, the podcast continues to interview a wide range of  professionals, while keeping its core focus on the foodservice equipment industry—a  theme running through its DNA.

As part of this expansion, Kitchen Curiosity is also thrilled to confirm an exclusive  sponsorship agreement with Ali Group for 2025. This partnership will provide essential  support, allowing the podcast team to focus on content development and enhancing  production quality, while continuing to deliver top-tier discussions relevant to both the  hospitality and foodservice equipment sectors.

“We are delighted to continue exploring the rich diversity of the hospitality industry in our  upcoming season,” said Radford Chancellor, host of Kitchen Curiosity. “With Ali Group’s  sponsorship, we’re able to focus on bringing deeper insights and more polished content  to our listeners. Whether we’re talking to chefs, manufacturers, or industry innovators, our  episodes will continue to have that distinct foodservice equipment influence that sets us  apart.”

Michele Romano, Ali Group Business and Brand Development Director EMEA-APAC,  said, “The podcast’s focus on insightful conversations around the foodservice equipment  and hospitality industries aligns with Ali Group’s commitment to innovation and  excellence. We look forward to supporting Radford and his team in delivering valuable  content and highlighting the key role foodservice equipment plays in shaping the future of  hospitality.”

Each episode of the 2025 series will dive into key topics such as operational efficiency,  sustainability, and industry innovation, featuring interviews with hospitality experts,  foodservice professionals, and industry trailblazers. Ali Group’s involvement will be prominently featured throughout the series, further strengthening the connection between  the podcast and the global leader shaping the foodservice equipment industry.

About Kitchen Curiosity:  

Kitchen Curiosity is a leading podcast covering over 45 countries offering engaging  conversations within the hospitality sector, interviewing professionals across the industry  while maintaining a distinct focus on foodservice equipment. Hosted by Radford  Chancellor, the show delivers thought-provoking discussions on innovation, trends, and  best practices for hospitality and foodservice professionals.

About Ali Group  

Founded in 1963, the Ali Group is a global corporation headquartered in Chicago, Illinois,  with its European corporate office located in Milan, Italy. Through its subsidiaries, the  company designs, manufactures, markets and services a broad line of commercial and  institutional foodservice equipment used by major restaurant and hotel chains,  independent restaurants, hospitals, schools, airports, correctional institutions and  canteens.

The Ali Group and its more than 110 global brands employ approximately 14,500 people  in 29 countries and, in terms of sales, is the world’s largest group in this industry. It has 74  manufacturing facilities in 17 countries and sales and service subsidiaries throughout  Europe, the Middle East, Africa, North America, South America, and Asia Pacific.

For more information on Ali Group products and services, visit www.aligroup.com. For media inquiries, please contact:

Hupfer UK has unveiled its latest innovation, the VARIOCART general-purpose trolley, a game-changing solution designed to raise standards in catering environments. Built for durability, safety, and sustainability, VARIOCART offers an ideal balance of strength and functionality for demanding operations, making it an essential addition to high-capacity kitchens.

Highlights of the VARIOCART:

• Unmatched Load Capacity: Supports up to 300kg, with 100kg per shelf – designed for the toughest catering environments.
• Customisable Shelving: 11 shelf levels with flexible heights and ergonomic handles for user-friendly configurations.
• Sustainable and Eco-Friendly: Made from 85% recycled materials, flatpack design reduces transport space by 75%, and Hupfer’s Buy Back Guarantee supports a closed-loop lifecycle.
• Easy-to-Assemble: Ready to use in less than 10 minutes, with no complex tools required! – Watch our step-by-step assembly video to see how simple it is to set up the VarioCart from box to ready-to-use in under 10 minutes! Watch the Assembly Video
• Customisable to your needs – The VarioCart Configurator Tool allows you to adapt your trolley with ease to suit your requirements. Simply take 30 seconds to register at www.hupfer.com, head over to Hupfer UK and find the Configurator tab! Name your design before building your perfect VarioCart! See the configurator in action. 

Click below to download the brochure:

Hupfer UK has achieved a milestone in sustainability by publishing carbon footprint data for all its shelving products under the TM65 methodology. This framework, established by CIBSE (Chartered Institution of Building Services Engineers), allows manufacturers to assess the environmental impact of products throughout their lifecycle—from material extraction and manufacturing to repair, disassembly, and disposal.

Marc Sumner, Sales & Marketing Director at Hupfer UK, expressed pride in this achievement: “TM65 is a recognised methodology for calculating and comparing the embodied carbon footprint of products. Publishing these figures for our shelving range reflects our commitment to sustainability and supports our customers in making informed, eco-conscious choices. This initiative, alongside our Buy Back Guarantee on shelving and trolleys, gives customers reliable tools to enhance their sustainability efforts.”

Hupfer UK’s carbon footprint data is now available online, giving transparency and supporting customers’ sustainability goals in commercial kitchens and healthcare environments. The company’s first Environmental, Social, and Governance (ESG) report is expected in 2025, underscoring Hupfer’s dedication to environmental stewardship.

For more information, visit Hupfer’s shelving range

Looking for an easy way to find the exact specifications for a particular Adande drawer? Try the brand new Build Your Own Adande tool! It will help you quickly find the right unit dimensions and configurations in a few easy steps.

Before using the Adande tool, here are some things to consider:

• How Can Workflow Be Improved?

Help your clients pinpoint areas where team workflow could improve. For example, they might benefit from placing an Adande drawer under the grill or next to the fry station for easy access to ingredients.

• Is Flexibility a Priority?

Adande drawers offer a flexible temperature range from -22°C to +15°C, allowing chefs to switch from fridge to freezer as needed. For those only needing a fridge, consider recommending the Adande A+ energy-rated fridge-only drawers—an energy-efficient choice that supports sustainability.

• What Capacity Does Their Kitchen Require?

Depending on the style, a single Adande drawer holds between 30 kg to 40 kg. Adande bulk storage options offer up to three stacked drawers, with an option to add a Blast Chiller for even more flexibility.

Try the Build Your Own tool now here: https://adande.co.uk/build-your-own-adande or contact the Adande team today https://adande.co.uk/contact/

• Improve flavour and tenderness of meat
• Extend shelf life
• Enhance restaurant aesthetics with a theatre design
• Boost profitability with premium dry-aged meat
• Maintain perfect ageing conditions with ideal temperature & humidity

Williams has market-leading expertise in meat ageing equipment. For many years we have been working with butchers, chefs and dining operators that specialise in offering dry aged meat.

Led by their requirements and ideas, the Williams engineering team developed a range of specialist equipment to store meat while it ages, from meat ageing cabinets to large volume coldrooms.

Today, our meat agers enable food operators to enhance offerings and increase their customer base by adding dry aged meat to their menus.
Explore the benefits of using a meat ageing refrigerator here.

Our Meat Ageing Refrigerator

Operating at the ideal temperature and humidity, with Himalayan salt blocks that assists with moisture management and an active carbon filter to reduce odour, the cabinet ensures clubhouse steakhouse meat ages perfectly.

Don’t just take our word for it…

Case Study: The Clubhouse Steakhouse

The Clubhouse Steakhouse in Crawley enhanced its dining experience thanks to Williams’ Meat Ageing Refrigerators.

Check out this video to see our meat ager in action, and why Head Chef & owner Azam Riyard chose to work with Williams.

Guide to Meat Ageing

Unlock the secrets to perfect dry-aged meat… Read our Meat Ageing Guide and discover how to achieve optimal meat flavour, tenderness and yield, alongside expert tips and industry insights.

Download our guide here.

The UK’s leading supplier of spare parts for the foodservice industry, Parts Town UK, are publicly announcing their Next Level Project, the company’s long-term innovation initiative to enhance customer experience across all its digital platforms.

“It’s no secret that we live in an ever more digital world” shares Mike Barrett, Managing Director of Parts Town UK. “We know our Customers and OEM partners are under increasing pressure to drive efficiency improvements within their own businesses to better serve their customers.  We firmly believe investments in digital innovation will play an increasingly important role in enhancing the customer experience. So today, we’re pleased to announce our Next Level Project.” 

“The Next Level Project has been underway internally for quite some time, and we’re pleased to not only share the project with our customers and partners but to also be launching the first two new services to come from it today.” added Mike Barrett.

The first of the Next Level services available from 4th November, is a dedicated WhatsApp channel where customers can conveniently chat with the Parts Town UK Customer Experience Team. With this new instant messaging option, customers can expect rapid responses for the most requested services, including:

1. Part identification
2. Checking an order status
3. Requesting a quote
4. Technical Refrigeration Support
5. Apply for a Trade Account
6. General questions (e.g. order cut-off times, requesting a manual, etc.)

Parts Town UK is also launching a new Technical Refrigeration Support service, offered exclusively to qualified refrigeration technicians and available through WhatsApp. Customers will be able to tap into over fifty years of experience from the specialist Parts Town UK Refrigeration Team to aid in fault diagnosis.

“We’re excited about having a direct communication channel for refrigeration engineers to chat with us for technical enquiries said Lee Mitchell (MInstR), Parts Town UK’s Refrigeration Product and Technical Manager. “Being able to instantly send photos and videos to our technical team helps reduce the time it takes to identify parts requirements.”  

To ensure the highest level of service and safety, some chat options are reserved for customers with Trade Accounts – but applying for an account can be done quickly in WhatsApp.

“Our objective with this new channel is to deliver the best digital chat experience in the industry – and we’re not stopping here, there’s a lot more to come” added Mr Barrett.

As part of their ongoing commitment to improving digital experiences, the Parts Town UK team plans to roll out the same service level the WhatsApp channel offers to its website & app live chat service very soon.

“With more features planned for the services launching today, and other projects in the pipeline, it’s an exciting time for us at Parts Town UK” Mr Barrett adding in closing.

The Parts Town UK Customer Service channel, and Technical Refrigeration Support service, is available on WhatsApp Monday to Friday from 8.30am to 5.30pm. Try it today by messaging +44 7496 716651 or visit www.partstown.co.uk for more information.

As part of a London wide estate consolidation project, Deutsche Bank decided to relocate their existing staff spread across five different properties into the newly built 21 Moorfields. Sitting over Moorgate Station, Deutsche Bank’s new premises affords them 564,000sqft of offices, trading floors and roof terraces. Befitting of Deutsche Bank’s leading financial position, the property includes a number of state-of-the-art amenities for their almost 5,500 staff, ensuring all who visit and work at the new headquarters have the best facilities available to them.

ceda Silver Partner, Tricon Foodservice Consultants were appointed in early 2019 as part of the design team which included Avison Young, TP Bennett and Cundall to develop a foodservice strategy for the building, identifying what food and beverage provisions the bank should adopt for their staff and clientele.

Working closely with the bank and their culinary team, Tricon proposed a range of facilities ranging from a 320-seat staff restaurant, a 60-seat table service bistro and a café/bar operating by day for coffee and by evening as a staff social space as well as two trader delis in addition to their client hospitality suite. Once the strategy was agreed, the project moved into detailing and coordinating designs for all catering areas.

Central to food and beverage offerings for Deutsche Bank staff was the new restaurant. Hosting a number of different food stations, the open-plan layout showcases the range of offerings available to staff. The Deli caters towards healthy and energising salads and light bites, The Pass offers made-to-order pizzas and grilled dishes and The Larder & Kitchen hosts a selection of serving stations containing hearty meals.  One of the standout features of the restaurant was The Residency, a rotational pop-up food and beverage outlet giving local caterers a chance to highlight their menus for the bank. From jerk chicken to bao buns, The Residency ensures there is always a bespoke offering available to staff.

Deutsche Bank wanted to offer variety to the employees and management and so a dedicated table service restaurant was included. This restaurant, branded The Fen, is a casual dining 60-seat Bistro offering a range of à la-carte dishes in a semi formal setting, with views across the city of London.

For the banks’ client hospitality suite, Tricon designed a private-dining kitchen and chef’s table experience to take Deutsche Bank’s hospitality offering to the next level. The hospitality suite comprises a collection of 13 meeting/dining rooms offering a variety of settings, some having adjacent roof terraces, as well as a small 20 seat table service restaurant offering a short call order menu for executives entertaining clients not requiring private space.

The premium room is a 10-seater private dining room with views overlooking the city of London, offering fine-dining experience pairing the highest quality of dishes with a range of quality wines displayed in a bespoke wine wall display cabinet. The room has the ability to be opened up to the kitchen so diners can interact with the chef and experience their dishes being prepared. There is also a feature rooftop terrace BBQ for summer events.

To enable this experience to live up to expectations, Tricon liaised closely with Executive Chef Christopher Terry, ensuring the design of the open kitchen was optimised for his requirements. The finished product is one of the best corporate private dining experiences in the country, with our team incredibly proud of the result.

Tricon’s Lead Designer for the project, Jason Farrer, had the following to say about the project, “Five years in the making, the brief was to deliver an exceptional and flexible foodservice offering for both staff and client hospitality. The building sits above Moorgate station, and this came with its challenges with a complex building & MEP infrastructure to navigate, so coordination was a key driver throughout the design development

“Hospitality also includes a large events and auditorium space in the lower portion of the building which was supported by a dedicated kitchen and pantries which could serve anything from full banquets to client canape and drink receptions.

“It was a pleasure to work on such a prestigious project, and the finished result is one that the whole of the Tricon team can be proud of.”

ceda is delighted to announce updates to its Technical Support Group (TSG) membership.

ceda’s TSG is one of the key elements of the organisation. It is made up of knowledgeable people from both ceda Members and Partners who have areas of experience and expertise that enable the group to address virtually any technical issue that may be seen as a problem for Members.

Ben Hatherley, Director of Hatherley Commercial Services Limited, has taken the helm of the TSG after the passing of past Chair, Nick Archer, in March of this year. Ben was Nick’s Vice Chair and now takes the natural step into the lead position. Ben said, “Stepping into the role of TSG Chair is with mixed emotions. Having served as Nick Archer’s Vice for a relatively short period of time, I came to respect him immensely for the work and enthusiasm he put into the role of Chair. It is my determination to be as committed and energetic and hope to do him proud as Chair of the TSG.

“We have a fantastic group of Board Members with a great deal of knowledge and experience within the technical and service side of our industry and I am very honoured and excited to be a part of it.”

Two new Members have also joined the Group.

Greg Archer, MD of ContiQuip, brings a wealth of experience of both coal face service working, as well as service and company management. Of joining the TSG Greg said, “I’m pleased to be joining ceda’s Technical Support Group and work alongside other knowledgeable and passionate Members to represent the technical and service side of our industry. It’s great to be involved and influence the work of this great resource to the benefit of all ceda Members.”

Nick Falco, Product and Technical Director of Mechline, has a long career in the industry. Most recently he has been working on behalf of ceda in various groups dealing with Fats, Oils and Grease (FOG). Nick said, “In addition to my FOG work, I give up my time as one of the UK experts that form part of the technical committees within the BSI working groups covering GSE/42 flexible gas hose and valve standards. This work ensures I can feedback on legislation and standard changes and have a voice not only for the UK industry but more widely from a European perspective as a UK expert on behalf of BSI for CEN within working group technical committee 236. I also work as part of the FEA FOG group and the newly created Grease Equipment Manufacturers group (GEMS), which again will help to share information, standards and legislation back through to ceda Members.

“I’ve enjoyed working in the industry for the last 34 years and would like to assist in mentoring the next generation of the industry.  My role at Mechline brings the opportunity to share our expertise with our distributor partners. “

In recent years the group has worked hard to produce many useful Guidance and Standard documents which are readily available to ceda Member engineers and teams working at the coal face of the industry via the new ceda4 App. There is also a library of training videos covering plumbing, electrical and gas requirements for site installation works. The TSG will be helping with the further development of new content to ensure full coverage of the many technical training needs of ceda Members.

The group usually holds four meetings each year, with two of them being open, face-to-face meetings where all members are invited. The next TSG meeting will be on Wednesday 6^th November.  It will be an open meeting held at the premises of Maidaid Halcyon.

In this blog post, we speak to Andy Norton as he celebrates 27 years working in Hoshizaki UK’s Service Department by answering some FAQ’s surrounding Service. 

1. What types of ice makers do you service?

• We service a wide range of ice makers within the Hoshizaki range from cubers, flakers, crescent and special ice makers.

1. How often should I service my ice maker?

• We recommend to service your ice maker every 6 months to ensure optimal performance.

1. Why does my ice maker need servicing regularly?

• Regular maintenance helps to prevent breakdowns and can extend the lifespan of your unit. It also ensures that the ice making system is sanitized to ensure ice quality is maintained.

1. What are common signs that my ice maker needs servicing?

• Common signs include reduced ice production, ice that is smaller or misshapen, strange noises, water leaks, or ice with an unusual taste or odor.

1. What is included in a standard ice maker service?

• A standard service includes a thorough cleaning, sanitizing, inspection of all components, checking for leaks, testing ice production, and ensuring that the unit is operating efficiently.

1. Can you help with ice maker installation?

• Yes, we provide professional installation services for new ice makers. Our team ensures that your unit is installed correctly and operating efficiently from day one.

1. How much does ice maker servicing cost?

• The cost varies depending on the type and condition of the ice maker. Please contact us for a detailed quote based on your specific needs.

1. How long does a typical service call take?

• A typical service call takes between 1 to 2 hours depending on the complexity of the issue and the model of the ice maker.

1. Do you provide a warranty on machines?

• Yes, Hoshizaki ice machines, storage bins, crushers, sushi cases and integrated drain pumps are supplied with a 2 year parts and labour warranty. Condensate pumps are covered by a 1 year limited warranty only. Failure to maintain and clean the pump as per manufacturers guidelines may invalidate the warranty.

1. What should I do if my ice maker is leaking?

• If your ice maker is leaking, turn off the water supply and unplug the unit. Contact us immediately to schedule a service appointment.

1. Why is my ice maker producing cloudy or odd-tasting ice?

• Cloudy or odd-tasting ice can be caused by water impurities or a dirty water filter. Regular cleaning and filter replacement can help resolve this issue.

1. Can you service my ice maker if it’s still under warranty?

• Yes, we can service ice makers under warranty. In fact, it is recommended that an ice maker is serviced from brand new to ensure a long lifespan.

1. Do you offer maintenance contracts?

• Yes, we offer PPM contracts that include regular servicing and priority support. This helps prevent unexpected breakdowns and ensures your ice maker runs smoothly year-round.

1. How do I schedule a service appointment?

• For all service desk queries please contact our Service Team at ukservice@hoshizaki.uk. Our contact number for service and technical support 01322 616900 however, please note we are unable to accept service calls over the phone.

1. What regions do you service?

• We service the UK and Ireland. Please contact us to confirm if we cover your location.

1. What should I do before the technician arrives?

• Ensure that the ice maker is accessible, and any stored ice is removed. If the unit is leaking, turn off the water supply and unplug the machine before the technician arrives.

1. Why is my ice maker not producing ice?

• Common causes include a clogged water filter, issues with the water line, or a malfunctioning component. A service call will diagnose and fix the problem.

1. Can I perform any maintenance on my ice maker myself?

• Yes, you can regularly clean the ice bin and air filter, replace water filters, and keep the area around the ice maker clear of dust and debris. We have detailed some steps below to follow prior to making the service call. Each ice maker also has its own manual so please refer to this. However, professional servicing is recommended for more complex maintenance tasks.

         MAINTENANCE

• Ensure all staff are aware of the dangers of contamination and understand how to prevent it.
• Empty the ice bin completely at least once every week to clean and sanitise with a proprietary cleaning fluid such as Milton and rinsed thoroughly.
• Ensure all objects in touch with the ice – such as scoops, tongs and buckets – are also treated.
• Move ice storage vessels away from customer reach.
• Keep regular checks to make sure the machine is in good condition – especially the door, as broken or loose fitting doors are one of the most common faults to occur on ice makers.

1. What are some Do’s and Don’ts when it comes to day-to-day ice hygiene?

Although not always recognised as such, ice is a food and the ice maker that makes the ice is a food production machine which means that, as well as functionality, hygiene is crucially important. Poorly made, stored or handled ice can potentially become a source of food poisoning. After all, the ice contained in the ice bin is a basic foodstuff in its own right, held in a non-refrigerated vessel!

The Do’s

• Properly wash hands before any direct or indirect contact with ice, ideally using hand sanitizer for at least 20 seconds.
• At all times, hold the ice scoop by its handle and strictly avoid touching other parts of the scoop.
• Create designated and easy-to-reach spots to place your scoop, ideally on a stainless-steel tray or rubber mat with proper drainage.
• Change rubber mat with each shift.
• Pick scoops that are made of non-porous and washable materials with smooth surfaces, such as impervious plastic, fibreglass.
• Only keep items around the ice chest and ice maker that are needed to scoop ice: the scoop and a tray or mat. Remove all other items.
• Optional: Carry out a routine microbiologic sampling of the ice and ice contact surfaces of the ice maker.

The Dont’s

• Don’t handle the ice with your hands.
• Don’t return unused ice back into the ice maker or bin.
• Don’t return unused ice back into the ice chest.
• Don’t store the ice scoop inside the storage bin or chest.
• Don’t expose your accessories to unnecessary contamination by keeping them away from floors, door handles, service charts, and other non-food contact surfaces at all times.
• Don’t place your ice maker within frequent walking routes. It is better to limit access to avoid unnecessary contamination.
• Don’t miss out on your daily, weekly, and monthly cleaning and maintenance routines.