As foodservice operators continue to navigate labor shortages, increasing menu complexity, and rising operating costs, equipment that delivers greater efficiency and flexibility has never been more important. Alto-Shaam’s latest advancements in the Vector® VMC2 Multi-Cook Ovens are designed with those challenges in mind.

The Vector VMC2 uses Structured Air Technology® to create independent cooking chambers within a single footprint, allowing operators to cook multiple food items simultaneously with no flavor transfer and no need for traditional oven hoods or vents. The result is greater menu flexibility and more efficient use of kitchen space.

Recent enhancements focus on making the oven even easier to operate and maintain in demanding commercial kitchens. Updated capacitive touch controls provide a more intuitive user experience, helping reduce training time for staff, while programmable recipes support consistent results across shifts and locations.

The VMC2 also features maintenance-free air filters, a redesigned fan system and enhanced cooling designed to support reliable performance while reducing day-to-day maintenance demands. Door safety and durability improvements, including a reinforced handle and door stopper, further strengthen the oven for high-use kitchen environments.

For multi-unit operators, educational institutions, convenience stores, and quick-service environments, these improvements help support operational consistency while reducing the complexity often associated with high-volume production. Teams can produce a wider variety of menu offerings throughout the day without sacrificing quality or slowing service.

The Vector VMC2 continues to help operators maximize throughput within a compact footprint while maintaining the food quality expected from Alto-Shaam solutions. By combining multi-cook flexibility with a user-focused experience, the latest advancements further strengthen the oven’s ability to help kitchens do more with less.

As operators look for ways to improve efficiency and adapt to changing customer demands, the Vector VMC2 remains a powerful solution for delivering consistent results, increased versatility, and greater operational confidence.

Learn more about the latest Vector VMC2 advancements and how they can support your customers’ operations.

Water treatment is easy to forget about when everything is working – but the right system can make a big difference to the performance and lifespan of catering equipment.

This September, take a moment to check what’s protecting yours.

CTUs help reduce scale-forming minerals before they reach equipment. Reverse Osmosis provides greater control over water quality where more precise treatment is needed. And Flow-X monitoring helps you keep an eye on system performance, so you’re not relying on guesswork.

The important thing? There isn’t one solution that’s right for every site.

Water quality, equipment type, usage and location all influence what treatment is needed.

That’s why we’re here.

Whether you need help understanding an existing system, specifying treatment for new equipment or simply knowing what to check, ask WaterCare.

Stay informed. Stay protected. Stay in control.

👉 Get in touch with the WaterCare team today:
🌐 www.watercare.co.uk
📧 info@watercare.co.uk
📞 01279 780 250

From entry level Halcyon through to the new high spec Elite tier, Maidaid has redeveloped its entire portfolio around lifetime value, connected kitchens, sustainability and reliability, with the new D, Evo and Elite ranges on sale from 1 September.

Hospitality operators have spent the last two years being squeezed from every direction – energy costs, water charges, labour and food/drink inflation against a backdrop of rising consumer expectations. It’s against that backdrop that Maidaid, one of the UK’s leading manufacturers of commercial warewashing and ice making equipment, has spent the past year rebuilding its entire portfolio from the ground up.

That reinvention spans the full range. At the entry point sits Halcyon: dependable, accessibly priced equipment. Above that sit the C Range and newly redeveloped D Range, then Evo, and topping it, the Elite tier: high-spec machines with some of the lowest water and energy use in the market. Whatever the sector or budget, there is a Maidaid machine built for it.

Four trends behind the rebuild

Four trends stand out, says CCO Jag Thandi: Sustainability and cost-over-life thinking; the shift toward connected, data-driven kitchens; a continued push towards more sustainable solutions; and just as critical for the people using the machines every day – usability and reliability. IoT connectivity is now standard on every Evo and Elite model via Maidaid’s own MA-Connect app, letting operators and multi-site managers monitor usage and diagnose issues remotely before they become costly downtime. Elite goes a step further with a drain heat recovery system, using heat captured from outbound waste water to pre-heat incoming water. The Elite glasswasher uses just 1.4 litres of water and 0.2kWh of energy per cycle as a result, cutting running costs without sacrificing wash performance.

Usability and reliability run just as deep, with every model across the redeveloped range gaining simpler, easier to operate fascias, improved ergonomics and easier cleaning, alongside a step up in build robustness designed to cut the everyday faults and downtime that frustrate busy kitchens most.

“Those trends have directly shaped this redevelopment across the entire range, from Halcyon right through to Elite,” says Jag Thandi. “It’s not about adding unnecessary features, every tier needed to reflect what operators actually value: lower running costs, remote visibility over their equipment, sustainability, and just as importantly, machines that are simple to use, easy to keep clean and robust enough that they don’t let you down during service.”

For higher demand venues, Maidaid also offers a range of more specialist warewashing machines: utensil washers, now fitted with a drain pump as standard across the range, mini racks, and rack and flight machines built for the volume and pace of larger kitchens.

Beyond warewashing

Maidaid has also spent the past 12 months raising its profile in ice machines. The range spans both self contained and modular formats, with a variety of cube types to suit everything from high volume bars to cafes and retail counters.

A business, not just a product in transition

The past year has not just been about new products; they represent a total shift in business strategy.

“Maidaid stands for value for quality,” Jag Thandi explains. “That means equipment and service that justify their cost through performance, reliability and total cost of ownership over the machine’s lifetime, not the number on the price list. Our ambition is explicit: to set the industry benchmark for excellence in commercial catering equipment and services, with innovation, sustainability and customer satisfaction as the three pillars underpinning that.”

That repositioning has been driven by a strengthened commercial team under Jag Thandi, who has pushed the business to back every claim with independently verified performance data rather than marketing rhetoric. In practical terms: a root-and-branch reinvention of the entire warewashing portfolio, the largest marketing investment in the company’s history, the appointment of Jodie Kidd as brand ambassador accompanied by a rebuilt, mobile-optimised website.

Jodie Kidd, landlady of The Half Moon in Kirdford, West Sussex, has been using one of the new Elite glasswashers at her own pub.

“It’s faster, efficient, sustainable and more cost effective than what we had before, and it saves me hours of polishing glasses,” she says. “All of these things matter enormously in our busy pub.”

Underneath the products and the marketing sits a deeper cultural shift.

“We’re committed to strengthening our existing customer relationships, but also to building new ones – becoming the kind of partner that supports the evolving needs of operators across hospitality and catering long after the sale”

That extends across the wider Buttress Group too, with Maidaid equipment backed by Crystaltech’s nationwide engineer network and Caterparts’ million-plus SKU parts inventory.

Available from 1 September 2026

The new D Range, Evo Range and Elite Range are available to purchase from 1 September 2026. For further information, visit www.maidaid.co.uk or speak to your local distributor.

Lewis Bruce, Project Business Manager at Foster and Gamko, has a decade of experience in the industry, providing, innovative refrigeration solutions to meet the evolving needs of the hospitality sector. With a passion for sustainability and improving business resilience, Lewis helps operators to understand the benefits of energy efficient solutions, reduce environmental impact, and enhance long-term profitability.

His practical, solutions-driven approach to sustainability helps businesses navigate industry challenges, including legislative, economic and environmental changes. At the 2026 Sustainability Summit, Lewis will share actionable insights on how refrigeration choices can support greener operations while maintaining performance, profitability, and compliance in a rapidly changing hospitality landscape.

Register your interest in attending or follow us on Linkedin to learn more about how we can help hospitality businesses achieve their sustainability goals.

Latitude Leasing have been proud Associate Members of ceda for over five years but the directors relationship with ceda stretches back over 10 years.

With a strong belief in funding for manufacturers, service providers and operators within the food service arena, Latitude Leasing are the perfect choice to help support you and your customers. Please see the brochure below for the full list of services we offer.

Contact Commercial Director, Paul Horan on 07496 117583 should you require any further information or to arrange meeting.

Enhanced hygiene, greater efficiency and easier operation bring premium Hobart innovations within reach for smaller businesses

Hobart has unveiled the latest generation of its Ecomax hood-type dishwasher range, combining improved efficiency, enhanced hygiene and simplified operation with the renowned build quality of German manufacturing.

Designed specifically for small to medium-sized foodservice operations, the new Ecomax H604 and H615 models incorporate innovations derived from Hobart’s premium warewashing ranges, delivering reliable performance at an accessible price point.

The updated range has been developed to make warewashing easier, more hygienic and more efficient, while maintaining the robust construction and operator-friendly design that customers have come to expect from Hobart.

Smart improvements across the range

Both new Ecomax hood-type dishwashers feature a redesigned wash chamber that is easier to clean, helping operators maintain high hygiene standards while reducing daily cleaning time.

Like all Hobart hood-type dishwashers, the new Ecomax models are manufactured at Hobart’s headquarters in Germany, ensuring consistent quality, durability and performance throughout the range.

The machines also retain Hobart’s innovative four-sided insulated hood design, which helps contain both heat and noise within the machine. This significantly improves the working environment for operators while reducing the need for extraction. The insulated hood can save up to 3,120kWh of energy per year – equivalent to approximately £936 annually based on an electricity cost of 30p/kWh.

In addition, the counterbalanced hood system enables effortless raising and lowering, reducing operator strain and improving safety and comfort, even in busy kitchens processing up to 70 cycles per hour.

Ecomax H604: Where simplicity meets hygiene

The new Ecomax H604 has been designed with ease of use at its core.

A new control panel features a colour-coded display and intuitive single-button operation, allowing staff to operate the machine quickly and confidently with minimal training. The machine also benefits from reduced water consumption, helping operators to lower running costs.

To further support machine cleanliness, the H604 now includes a dedicated hygiene cycle, providing operators with an easy way to maintain the hygiene of their machine and their wash results.

Ecomax H615: Advanced efficiency for demanding operations

For operations looking to maximise efficiency, the Ecomax H615 introduces several advanced features passed down from premium warewashing solutions.

Alongside reduced water consumption, the H615 is available with Hobart’s optional VAPOSTOP technology, which prevents steam from escaping when the hood is opened. This improves operator comfort, protects the kitchen environment and contributes to greater overall efficiency.

Premium innovation at an accessible price

The launch of the new Ecomax range reinforces Hobart’s commitment to delivering innovation across every price point.

By incorporating proven technologies and design principles from its premium warewashing portfolio, Hobart has created a range that delivers reliable hygiene, ease of use, efficiency and reliability without compromising affordability.

To find out more about Hobart’s Ecomax range, visit hobartindependent.co.uk

Located in the heart of Camden, London, The Blues Kitchen has been serving up Southern-inspired food and nightly blues, soul and jazz since 2002. Now blending its Tex-Mexican roots with French and East Asian influences, the venue has built a reputation for pairing good food with good music in a lively, high-turnover bar and restaurant setting.

Behind the pass, Chef Jayden relies on the Adande VCS2 to keep service running smoothly. With food safety and consistency non-negotiable in a busy kitchen, precise temperature control is essential, and it’s a job the VCS2 excels at, holding its temperature accurately even through constant opening and closing during service.

Find out why Jayden rates Adande drawers 10 out of 10, how the double-stack, dual-zone flexibility of the VCS2 lets the kitchen run a fridge and freezer from a single unit. Plus, why easy aerial access to ingredients, rather than digging through deep cabinets or heavy-lidded freezers, makes all the difference.

Watch the full video on our YouTube channel here: youtube.com/shorts/rG31lpnY6-4

Your software should work together, not in isolation. Specifi’s powerful API seamlessly connects with your ERP, CRM, invoicing, eCommerce, PIM, and other business systems, creating a fully integrated digital workflow from product selection through to order fulfilment.

Whether you’re generating quotations, managing customer relationships, processing orders, or producing invoices, Specifi ensures data flows automatically between systems in real time or through scheduled synchronisation. Product information, pricing, customer records, configurations, bills of materials, quotations, and order data remain accurate, consistent, and always up to date – eliminating manual data entry and reducing costly errors.

By integrating Specifi into your existing technology stack, you can automate the entire quote-to-cash process, accelerate sales cycles, improve operational efficiency, and provide your teams with a single source of truth across the business.

Built on secure REST APIs and modern integration standards, Specifi works with leading business platforms including Microsoft Dynamics 365, SAP, Oracle, Salesforce, Sage, NetSuite, HubSpot, and many other ERP, CRM, and accounting solutions. It also integrates with custom applications, dealer portals, websites, and middleware platforms, giving you the flexibility to create workflows that fit your business—not the other way around.

One platform. One connected workflow. Endless possibilities.

Learn how Specifi connects with your existing systems: https://en.specifiglobal.com/services/specifi-api/

This summer, two British culinary icons have joined forces after Hobart created a one-off signature mixer for two-Michelin-star chef Nathan Outlaw to use in the kitchens of his Outlaw’s guesthouse in Port Isaac, Cornwall.

The exclusive HSM20 mixer – part of the manufacturer’s proudly British made mixer range – didn’t have far to travel after it was hand finished in the chef’s iconic deep blue colourway, including his signature and logo. Hobart’s dedicated North Devon facility has been manufacturing mixers to the same exacting standards since 1959. The iconic signature mixer travelled just 60 miles across the border dividing the two counties, before being met by the beaming chef; ready to take up its post in the kitchens of his idyllic Port Isaac guesthouse, set against the stunning backdrop of the North Cornwall coastline.

The mixer was immediately put to work by Outlaw and his young brigade, including his daughter Jessie; its speed, capacity and unique ‘planetary’ action effectively halving the prep time required for the delicious breads, pastries, muffins, and afternoon cakes so beloved by his guests.

On receiving the new signature mixer, Nathan said: “I’ve worked around Hobart equipment since I was an apprentice chef – mixing bread, making butter – and I’ve got fond memories of it. To own one now; it feels like I’ve come full circle – it’s an amazing looking piece of equipment and I’m extremely proud to have it in my kitchen.

On discovering that Hobart has a manufacturing base in Britain, he added: “It was a fantastic surprise to find out that Hobart manufactures in the county over from Cornwall so even more reason to have the mixer here. For me British produce is the best in the world and what we do is all about skill, technique and passion – there’s a real synergy in what Hobart does – great engineering, care, craftsmanship and the same passion.  All proudly made in Britain!”

Harry Condliffe, Plant Manager at Hobart UK in Barnstaple, Devon, helped oversee the project and added: “Our iconic mixer range is made by people who take the same pleasure in building them as chefs do in using them. We ship them across the globe for use in hospital canteens and school kitchens right through to artisan bakeries and Michelin-starred restaurants and the heritage really matters to us. It’s fair to say, this project was quite unique; a home-grown mixer for a home-grown chef, situated just across the border from us. We know Nathan is going to love it and will join a long and illustrious list of chefs who count a Hobart mixer as a hardworking member of their team.”

To find out more about Hobart’s mixers, visit: www.hobartuk.com/mixers

As the UK’s specialist in advanced foodservice equipment, Jestic is proud to supply the industry-leading Moduline range of retherm ovens. Engineered with precise temperature and humidity control, they deliver consistently exceptional results when reheating previously cooked and chilled foods, preserving both quality and presentation.

In today’s demanding foodservice environment, delivering consistently high-quality meals while maximising efficiency is more important than ever. That’s where Moduline Retherm Ovens excel. Designed to gently restore chilled or frozen foods to serving temperature, Moduline ovens preserve flavour, texture, moisture, and presentation, ensuring every dish reaches your customers exactly as intended.

Consistent Results Every Time

Whether you’re serving hundreds of meals in a healthcare setting or delivering premium dining experiences in hospitality, Moduline Retherm technology ensures food is served at its very best – every time.

Ready to Improve Your Foodservice Operation?

Contact the Jestic team today to learn more about the Moduline regeneration oven range and discover how it can help your streamline service, maintain quality, and increase efficiency.

Get in touch for a demonstration or quotation

Call: 01892 831 960.  Email: info@jestic.co.uk

Visit our website for the full Moduline Product Range