Introducing MKN’s new range of multifunctional mixing kettles for professional kitchens – saving time and money in busy catering operations.

Overcome your customers’ kitchen challenges with models available from 80 litres up to 475 litres:

• Suitable for cooking, stirring, mashing and whipping
• Remove manual processes to free up labour and cooking line capacity
• Deliver consistent food quality irrespective of skill level
• Wide range of accessories and a cook/chill option
• Designed with safety and ergonomics in mind
• Boost capacity, reduce labour time and minimise the cost per meal

By automating large parts of the mashing and cleaning processes, MKN’s calculations show a 200 litre kettle can save £10 in labour costs for a single batch of 600 mashed potato portions, compared with a 200 litre boiling kettle.

All seven capacity variants include a 10” capacitive touchscreen with simple-to-use but advanced controls, including space for 1,000 pre-set cooking programmes, an AutoCook process, three cleaning programmes and HACCP memory.

Rational, the leading provider of professional foodservice thermal equipment, is pleased to announce a significant achievement in the inclusion of their iCombi Pro 6-1/1 and 20-1/1 electric models to the Energy Technology List (ETL) under the Professional Foodservice Equipment (PFSE) category, their appliances are the first to be listed within the category. These models join the previously listed iCombi Pro 10-1/1 electric and the iCombi Pro gas models, further expanding Rational’s commitment to energy-efficient solutions.

The Energy Technology List (ETL) is a government-managed list in the United Kingdom that promotes energy-saving products and encourages businesses to invest in energy-efficient equipment. By adding the iCombi Pro electric models to the ETL, Rational demonstrates its dedication to sustainability and reducing the carbon footprint of the foodservice industry.

RATIONAL’s commitment to sustainability extends beyond the development of energy-efficient equipment. The company continuously invests in research and development to ensure their products meet the highest standards of performance, quality, and environmental responsibility. By offering a comprehensive range of energy-efficient solutions, RATIONAL empowers foodservice professionals to optimise their operations while minimising their ecological footprint.

“We are delighted to have the additional iCombi Pro electric models added to the Energy Technology List,” said Graham Kille, Director Product Management, Rational UK. “This achievement reflects our ongoing commitment to providing sustainable solutions that not only benefit our customers but also contribute to a greener future for the foodservice industry.”

With the addition of the iCombi Pro 6-1/1 and 20-1/1 electric models to the Energy Technology List, Rational solidifies its position as a leader in energy-efficient foodservice equipment. The company remains dedicated to innovation, sustainability, and customer satisfaction, offering cutting-edge solutions that redefine the standards of professional cooking.

The Rational combi-ovens ETL listing can be viewed here.

More than half of the UK’s small and medium-sized businesses suffer from late payments.

In a recent survey of senior decision-makers from European SMEs, 52% claimed that they have failed to meet commitments due to slow payment processing. 54% stated that their company had been forced to take out a loan as a result of missing payments that disrupted cash flow.

As well as impacting cash flow, late payments can be a drain on time and resources used to chase up unpaid invoices. In extreme cases, businesses can find themselves struggling to survive.

How can you mitigate and manage late payments?

There are some steps you can take to alleviate late payments and manage debt recovery efficiently:

Due diligence—carry out credit checks on new clients.

Negotiate credit terms—make sure your prospective client agrees to the terms in writing.

Effective invoice systems—automated invoicing can be efficient, but when a payment has not been received, make immediate contact with the client.

Review late payers—don’t accept late payment as being inevitable. Monitor outstanding invoices closely and take action.

If late payments are impacting your cash flow

Early communication is critical if your business struggles with cash flow due to late payments. It allows more of a degree of flexibility in finding a solution.

• If you think you might have a cash flow problem, talk to your bank immediately.
• If you can’t pay a supplier on the due date, talk to them as soon as you know you cannot do so.

If your business has clients who are late with their payments, you can contact the Small Business Commissioner (SBC) for help with getting the issue resolved.

Protect against the risks of unpaid invoices

Trade credit insurance protects against the risk of non-payment by your debtors for services rendered or goods sold on credit. Primarily a tool for protection, it can also be a tool for growth, improving and unlocking access to financing. It can help mitigate risks before they materialise.

Here to help

Learn more about trade credit insurance and how it can help protect your business.

Arrange a meeting with your Marsh Commercial account executive to discuss any of the points raised in this email or learn more about our menu of risk management services.

Contact Leah Gregory on 07385 482545 or email leah.gregory@marshcommercial.co.uk.

Shire Leasing serve UK SMEs across all market sectors with asset finance solutions to help support business growth and maximise sales conversions for equipment vendors. So whether your customer is a multi-national restaurant chain on a high street, or a sole trader running the local café, Shire are well-positioned to support UK businesses of all shapes and sizes.

As one of the UK’s Top 50 Asset Finance Companies, with an Own Book facility of over £200m and extensive lines of credit with more than 30 other funders, Shire Leasing have the flexibility to tailor deals and secure the most appropriate rates for individual business needs.

They offer a range of asset finance solutions to help your business customers invest in your equipment more affordably, with conventional options such as lease finance and hire purchase for the acquisition of business equipment and assets, as well as offering cash-flow solutions such as Refinance, Sale and Leaseback and Business Loans.

By working with Shire Leasing, offering a finance option to your business customers is simple. You will have access to a dedicated Account Manager who will take the time to understand your business operations and sales processes, so that integrating a finance option is seamless. Shire also provide a range of innovative sales aid tools such as Shire Online, a lease proposal system to calculate quotes, propose customer finance applications, get instantly automated underwriting decisions and send documentation to customers for e-signature, all within minutes.

All proposals placed through Shire’s online channels are auto-decisioned within seconds. Furthermore, in-house underwriters review every application that doesn’t receive an auto-acceptance, with an average turnaround time of just 1hr 37mins so you and your customer can continue your sale with minimal disruption.

To benefit from simple processes, vast expertise, instant finance decisions for your customers and same-day payout of invoices upon completion of all relevant documentation, get in touch today.

Email address: sales@shireleasing.co.uk

Call: 01827 689 39

Parts Town UK are pleased to announce that they successfully attained their Refcom Elite Supplier Certification in April 2024. The certification shows that Parts Town UK demonstrate that they work to the industry’s best practice in Refrigerant Management following the industry Codes of Practice and are compliant with all current legislation to ensure containment of refrigerants of any type of work.

This is an important milestone for Parts Town UK, especially for their longstanding dedicated Refrigeration Technical Team who have worked extremely hard to gain this certification. Refrigeration Technical Manager, Lee Mitchell comments, “I am extremely pleased that Parts Town UK can officially say they are a Refcom Elite Supplier. Refcom is an industry known accreditation and isn’t just about understanding and adhering to the regulations, its also about listening to the concerns of the industry and identifying a roadmap to be collectively better and exceed the minimum requirements of F-Gas Regulations. We are extremely privileged to be a part of this.”

Parts Town UK are the UK’s largest stockist of Refrigeration Equipment parts with in-stock parts available for same day shipping before 5.30pm. Discover their extensive range of Refrigeration Equipment Parts at here.

RATIONAL takes cyber security to a new level with its iCombi Pro, iCombi Classic, iHexagon and iVario Pro cooking systems. This means that the world leader in hot food preparation meets the requirements of the Product Safety and Telecommunications Infrastructure Act (PSTI), which comes into force on 29 April 2024. One of the new features: Technicians can now access the service level using dynamic PIN codes.

“The new procedure is simple for the technician, but effective,” explains Trevor Lath, National Service Director at RATIONAL UK. “When logging in, a QR code appears on the unit display, which is scanned with the RATIONAL PIN Creator app. An eight-digit code is then displayed on the smartphone or tablet to guide the technician to the service level. The code is valid for one day at a time and can also be generated offline. “Nothing will change for the customers,” adds Mr Lath. “They can always rely on their cooking system to provide the highest level of security.”

The change is in line with the Product Safety and Telecommunications Infrastructure Act, which requires, among other things, that network-enabled devices be protected by unique passwords. For more information, go to rational-online.com.

Hobart has developed an undercounter dishwasher with a built-in Cutlery Premium feature to make manual polishing a thing of the past. Not only this but its newest undercounter range is the first of its type to gain much sought after ETL (Energy Technology List) certification – taking pride of place on the Government’s approved list of energy efficient products.

When extensive Europe-wide research highlighted manual polishing of cutlery as one of the biggest pain points for hotel and restaurant kitchens, Hobart’s expert teams got to work. The end result is the world’s first undercounter dishwasher with a built in Cutlery Premium feature. The rotation of the cutlery premium rack during the wash, rinse, and drying phases eliminates overlapping and water shielding to achieve hygienic stain-free cutlery without the need for manual polishing. This results in up to 50% labour saving compared to manual drying and polishing, giving front of house teams valuable time back to focus on the needs of customers.

The new undercounter range also boasts a combined wash and rinse arm with self-flushing nozzles which eliminate blockages to give maximum wash performance whilst reducing manual cleaning effort for operators. This allows for a 10% reduction in water consumption on short and standard cycles*, which in turn results in a similar reduction in energy and chemical consumption.

A new E-Save cycle reduces the rinse temperature and operates a shorter cycle to save on electrical energy consumption whilst maintaining wash performance. Allied to this, the machines boast a self-cleaning cycle that has been optimised and automatically activates on drain down to minimise labour required to maintain a clean wash chamber.

The range’s remarkable performance has also seen it become the first of its type to gain ETL (Energy Technology List) certification, an exacting process described by MD Tracy Southwell as “a huge milestone” for the company. “Our expert teams use ground-breaking, patented technology to continuously push the boundaries towards optimum efficiency whilst maximising wash capacity; this new undercounter range – and the achievement of ETL certification – is evidence of that dedication to innovation.

On the new launch she commented: “This deep routed commitment to development via our innovation pipeline, enables Hobart to take customer satisfaction and machine performance to new levels whilst constantly striving to reduce operating costs. The latest result of this dynamic design and manufacturing process is the next generation undercounter machine with unique, new features developed as a direct consequence of our customer back innovation programme.”

Hobart is the standard bearer in warewashing, developing machines that combine impressive user-friendliness and minimal operating costs with maximum performance.

As industry leaders with a reputation for innovation, combined with a heritage of manufacturing excellence, Hobart is proud to produce the most advanced and reliable undercounter warewashers on the market.

To find out more about the Hobart undercounter collection, visit www.hobartuk.com/undercounters

The latest Onyx prep stations from Williams feature a sleek new look which complement the innovative features under the hood – energy efficient performance with ensured food safety.

The Onyx prep station combines refrigerated storage beneath a worktop with refrigerated food wells on top – these provide instant access to regularly used fresh ingredients. The wells are ergonomically designed to be at the ideal working height and are positioned within easy reach for the chef.

Our latest model combines practicality and good looks, with newly designed doors made from solid stainless steel featuring full-width integral door handles. These provide an easy to use, non-slip grab while being quick to clean, with no dirt traps. The generously sized work area makes the Onyx ideal for creating a range of foods including pizza, sandwiches, tapas, salad and desserts. Meanwhile the base of the unit has also been redesigned with a flatter surface, making it easier to install, transport and service.

The storage cabinets are designed to hold 1/1GN pans and the Onyx range is available in a choice of sizes, from the compact, space saving two door model up to the large, 1043 litre capacity, five door version. The ingredient wells are capable of holding a selection of 1/3 and 1/6 GN pans.

The system maintains temperature in the ingredient wells in two ways. Pans are cooled from beneath, and a curtain of cool air is blown over the top of the food. A honeycomb shaped air guide directs the air curtain straight down across the product, minimising air loss into the environment, and concentrating cold air in the pans. This maintains an internal temperature of 4°C, by keeping warm kitchen air away from the ingredients. After passing over the ingredient wells cold air is drawn back into the Onyx, where energy is recycled helping to reduce power consumption.

Energy efficiency is further improved by EC (Electrically Commutated) brushless fans, which allow for precise control with reduced power consumption. Natural hydrocarbon refrigerant is also used which offers excellent thermodynamic properties that further reduce energy usage.

Capable of operating in ambient conditions up to 43°C and constructed from sturdy, food safe stainless steel, the Onyx comes with a lift-off cover to allow ingredients to be stored overnight, and removable, easy to clean crumb catchers. A choice of customisation options is available, including drawers, a hinged lid, granite worktop, and a polypropylene chopping board.

The recently launched EcoShow multideck is already making a huge positive impact on the businesses of early adopters, none more so than Mark and Rosie Kacary of The Norfolk Deli.

Like many business owners, the Norfolk Deli rank reliability and energy efficiency as two of the most important characteristics of a product. Moving to the EcoShow will save the Norfolk Deli nearly £3000 on their energy bills every year. Assuming a lifespan of 10 years, that’s a staggering saving of £30,000 without even taking into consideration the cost of running air conditioning to combat the heat generated from the open fronted multidecks.

Thanks to its impressive storage capacity, The Norfolk Deli has also been able to condense two multidecks worth of produce down into just one EcoShow cabinet, halving the space required!

The EcoShow’s powerful LED uplighting means all stored produce is equally well lit. “The colour of the LEDs is warm, and we’ve noticed it invites people to stop and browse the cheeses on offer, inevitably leading to more impulse purchases.” Mark explained, adding “The lighting is almost theatrical, which really does draw the eye of the customer.”

Read more about their experiences with EcoShow here

Switching to the EcoShow offers a wealth of benefits:

• Extraordinary uplighting uses LED lighting (patent pending) with new anti-glare feature
• Visibility of products is maximised through insulated glass doors and side panels
• The EcoShow range can store between 306 and 884 cans – and that’s without double stacking!
• All models are fitted as standard with Foster’s award-winning +stayclear low maintenance condenser
• Swivel castors are supplied as standard for easy movement.

Full details can be found at www.fosterrefrigerator.com/ecoshow

Blue Seal Ltd are very mindful of the future equipment requirements for efficiency and carbon footprint and sustainability, with this ever-changing food industry and the cost of gas and electric usage.

We currently produce a new range of free-standing & bench models of heavy-duty induction hobs with two or four zones. Each hob has the versatility of 3.5KW or 5Kw round zone generators for focussed power or 5kw power full area zones to accept multiple pans across the cooking area. The induction technology is incredibly responsive, with hardened 6mm thick glass cooking surfaces.

Blue Seal R&D are conscious of the ever-increasing demand for induction product, and we are in the process of launching our new induction- convection ranges, and wok induction hobs.

Many commercial chefs are trained at college with gas appliances and do love the instant heat & control of gas. However, they are slowly breaking this habitual comfort and being convinced to make the change, once they experience using Induction, the fantastic responsiveness, instant heat direct to the pan & superb controllability, speaks for itself.

The induction technology lends itself to a myriad of concepts, especially QSR restaurants where they need quick heat up on demand, which is also remarkably simple for the operator to use and maintain.

The feature benefits of induction far outweigh the initial out lay, which is currently still relatively high for commercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energy savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost outlay for the product. This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases. Induction equipment also avoids the additional very costly legislation requirement involved with gas canopy extraction/make up air and interlock systems.

When you compare the efficiency of using induction over gas, the induction is at approx. 90% efficient compared to approx. 45% efficiency for gas. This is achieved by the magnetic fields heating up the entire surface of the cookware with virtually all of the energy transferred into the pan. Where gas disperses the heat, licking around the sides of the cookware more so, losing energy into the ambient air around the pan.

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfortable working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift, which is very appealing to an operator. The appliances are much safer to use, reducing injury potential as well as being very simple to service & maintain.