Unique to Adande Refrigeration, their Blast chill drawer adds several functions to save space and add flexibility. Chefs can choose from a Fridge or freezer (22°C to 15°C) or Blast Chill, all in one drawer! Switch between the functions as you wish to suit your needs.

This option is available to the popular Adande VCS Side engine units. As these are modular, you can stack them up to 3 drawers high. That’s maximum capacity in a small W1100 mm D700 mm footprint.

To make it easier for dealers and end users to understand, they’ve brought out a new demo video to easily show how to use the unit.

See on their YouTube channel: https://www.youtube.com/watch?v=U2fvsNeuCMs

The winners of the 2025 ceda Grand Prix Awards were announced on Thursday 12th June 2025, at a gala dinner at St George’s Park.

Winners from six project categories were announced, along with the Overall Winner and the ceda Supplier of the Award.

The 2025 ceda Grand Prix Award winners are:

Design Project Under £100K

West Notts College Demo Kitchen – Hatherley Commercial Services

View project brief and images here

Design Project £100K – £250K

Osip – Advance Group

View project brief and images here

Design Project £250K – £500K

Tenera Mor – Vision Commercial Kitchens

View project brief and images here

Design Project Over £500K and Overall Winner

Crow Wood Hotel & Spa Resort – CHR Food Service Equipment

View project brief and images here

Project Management Excellence

Everton FC Stadium – C&C Catering Equipment

View project brief and images here

Outstanding Customer Service

Evolv Collection – TAG Catering Equipment UK

View project brief and images here

Supplier of the Year

Maidaid Halcyon

The Grand Prix Awards brought to a close this year’s ceda Conference; a packed 2-day agenda of dedicated networking meetings, association updates, industry insights and inspiring speakers. This year’s Conference was held at St George’s Park, home of the England football team, in Burton-on-Trent from 11th to 12th June.

On Wednesday evening, The ceda People Awards were also revealed. These included the Legacy Awards, The Rising Star Award and The Nick Archer Technical Rising Star Award.

The 2025 ceda People Awards winners are:

Legacy Honour by ceda

Maxine & Derek Maher

Rising Star 2025

Amie Rice

Nick Archer Technical Rising Star 2025

Isabelle Harvey

We’re excited to announce that Aqua Cure will be attending the ceda Conference 2025.

A highlight on our industry calendar, bringing together top-tier speakers and insightful presentations that dive into the most important challenges
and innovations shaping our sector.

We will be showcasing an exciting new range of products for the water treatment industry, and we can’t wait to share them with you.

Whether you’re looking to solve water quality challenges or explore the latest technology, we will be on hand to answer your questions.

Experienced chef Chris Ewing joins the team

Falcon Foodservice Equipment are delighted to announce the appointment of Chris Ewing as their new Product Development Chef, strengthening their commitment to innovation, quality and chef-led solutions across the commercial kitchen sector.

With an impressive background in professional catering, having worked in senior roles in many different foodservice operations, Chris joins Falcon to lead the development and demonstration of their cutting-edge equipment, working closely with customers, distributors, and end users across the UK and beyond. With experience across many different sectors of our industry Chris is ideally suited to this important role within Falcon.

In this highly visible role, Chris will play a central part in bringing Falcon’s product innovation to life — showcasing the performance, efficiency, and versatility of Falcon’s equipment through live demonstrations, new product testing, menu development support, and customer training.

“We’re thrilled to welcome Chris to the team,” said Chris Clark, Falcon’s Managing Director. “His experience in the kitchen and understanding of the challenges chefs face daily will be invaluable as we continue to design equipment that meets the real-world needs of professional kitchens. This appointment reaffirms our dedication to putting chefs at the heart of our product development process.”

Chris Ewing added  “I’m absolutely thrilled to be joining Falcon — a brand with such a rich heritage and a forward-thinking approach to product innovation. What really drew me to the role is the opportunity to work hands-on with cutting-edge equipment and help shape how it performs in real-world kitchens. I’m passionate about supporting chefs and operators, and I can’t wait to get going, engaging with customers, sharing ideas, and helping them get the very best from their Falcon equipment.”

With Chris’s appointment, Falcon continues to invest in culinary expertise as a cornerstone of its product strategy — ensuring that every innovation is built around what matters most to chefs: performance, reliability and results.

Innovative display equipment cuts energy use without compromising food quality

With the busy summer season approaching, the need for effective, energy-efficient display equipment is greater than ever for foodservice, food-to-go and retail operators. Fri-Jado, a global leader in display technology, is helping operators meet this challenge with its Modular Convenience Counter (MCC) range—an innovative solution designed to boost product visibility, extend shelf life, and cut energy consumption without compromising on performance.

Designed for flexibility and efficiency

Gary Thacker, Sales Director at Fri-Jado UK, explains: “In a market where space, energy, and food quality are all top priorities, the right display equipment makes all the difference. Our MCC range delivers hot and cold holding in a modular, space-saving format that’s ideal for compact operations or large-scale merchandising alike.”

Available in widths from 600mm to 1500mm and configurations up to four tiers, the MCC counters come in serve over, self-serve, drop-in, or floor-standing versions. The hot models feature Fri-Jado’s patented Hot Blanket and Hot Humidification Technology, keeping packaged foods above 65°C and unpackaged items moist and fresh – reducing both energy and product waste.

The cold models use double-glazed glass to reduce condensation and enhance visibility, while self-cleaning condensers minimise maintenance and energy use.

“The MCC Cold range also uses eco-friendly R290 refrigerant and advanced airflow systems to deliver up to 40% energy savings compared to previous models,” says Thacker.

Boosting sales through visibility

Modern food-to-go success hinges on visibility. Fri-Jado’s latest models offer up to 75% more visibility than previous versions, increasing impulse purchases and speeding up return on investment.

“Making your food look irresistible is key,” Thacker adds. “Our modular designs can be used to create cohesive hot, cold, and ambient displays—even in small spaces.”

Built for today’s challenges

Display equipment is one of the largest energy consumers in a foodservice operation. That’s why Fri-Jado’s MCC range is tested to the most stringent standards, including climate class 3 and product class 3M1, ensuring reliable performance in hot, humid conditions.

“We’re helping operators stay efficient, sustainable, and competitive without compromising on food quality,” concludes Thacker.

For more information on the MCC range, visit www.frijado.com Hot & cold food displays – Fri Jado or call +44 (0)189 527 2227.

Sammic presents the UX-150, a new XL pass-through dishwasher in the Ultra range, designed to deliver greater washing capacity, maximum efficiency, and more user-friendly operation in demanding environments. This model was created for those who need to wash large volumes of crockery and utensils without compromising on the quality of the result or daily ergonomic comfort.

500×600 mm baskets and 430 mm usable height

Unlike standard models, the UX-150 uses 500×600 mm baskets, allowing more items to be washed per cycle, including GN 1/1 trays. It comes as standard with a basket for glasses and pots, a basket for plates and a cutlery insert with an optional tray basket available as an accessory. Its 430 mm usable height makes it easier to load large utensils.

Top-mounted control panel: more comfort for the operator

As with the UX-130 model, the UX-150 features a top-mounted control panel, a solution that improves ergonomics and usability for you. This placement offers more natural access to controls, making operation smooth and comfortable during service.

Stainless steel design for easier cleaning

The wash arms and filters are made of stainless steel and feature an S-shaped design, which allows the filters to be removed without having to dismantle the arms—making daily cleaning and maintenance easier.

Fully equipped as standard

The UX-150 comes fully equipped as standard with double wall construction, which reduces energy consumption and noise levels; an automatic drain pump; and detergent and rinse aid dispensers, ensuring precise dosing in every cycle. It also features a pressure pump and constant temperature system, maintaining stable pressure and temperature values throughout the wash cycle for optimal hygiene and disinfection.

Optional steam condenser

For even greater efficiency, a steam condenser is available as an option, ideal for areas with limited ventilation.

More information: https://sammic.co.uk/product/pass-through-dishwasher-ux-150bc-iso-dd

Download the spec sheet: https://api-dot-sammic-api.ew.r.appspot.com/v2/doc/dl/80ac474c64c36fe3da538c3a8f325a1f?rl=en-GB

In today’s fast-moving foodservice industry, speed, accuracy, and collaboration are critical. Specifi offers a fully integrated ecosystem—Specifi Design and Specifi Quote—that empowers ceda members to design, specify, and quote smarter and faster.

Specifi Quote

Specifi Quote is a cloud-based quoting platform built specifically for the foodservice equipment sector. It allows you to build accurate, branded proposals, bids, and tenders from anywhere—no installation required. With real-time pricing from hundreds of manufacturers, customisable layouts, and advanced project and pricing management tools, it transforms quoting into a streamlined, collaborative process.

Whether you’re managing quotes across teams, tracking multiple tenders, or working with international clients, Specifi Quote gives you complete control. Multi-language and multi-currency support, live price updates, and built-in signature workflows ensure you stay ahead of the competition.

Specifi Design

Specifi Design is an advanced plugin for AutoCAD® and Revit® that brings intelligent kitchen design into your workflow. With direct access to Specifi’s global eCatalog—home to over 600,000 products—you can configure and insert equipment with accurate utilities and dimensions right inside your project environment.

Design simultaneously in 2D and 3D, automate equipment numbering, generate professional schedules, and manage utilities—all from one intuitive platform. Specifi Design even includes tools to create special elements like cold rooms, plinths, and bespoke fabrication.

Best of all, Specifi Design and Quote sync seamlessly, aligning visual designs with pricing documentation to eliminate errors and save valuable time.

As the foodservice industry embraces digital transformation, Specifi gives ceda members the tools to lead. From small consultancies to large dealer networks, our platform enhances accuracy, accelerates workflows, and improves client experience.

Get Started Today

Ready to experience the power of Specifi? Visit our website to learn more. For any questions or to get started, reach out to Simon Lilley, Business Development Manager for the UK & Ireland, at s.lilley@specifiglobal.com.

Moffat’s Advanced innovative Versicarte Pro Range continues to be the UK market leading food servery system which is ideal for schools, colleges, universities, hospitals and care homes.

The wide range of interchangeable heated, ambient and chilled units include bain-marie, hot tops, chilled wells and chilled multi decks. All of which can be used on their own or combined to create an attractive mobile servery counter.

Features include open and closed front gantries, which offer clients the option of self or assisted service along with a wide choice of fascia panel colours and tray rail options.

This versatile product comes with a comprehensive range of accessories including clearing station, cutlery station, plate dispenser, soup, corner and cashier sections.

Each base unit in the range can be powered from a single 13amp power supply. This allows complete freedom and simple installation whilst facilitating “Plug & go”, “wheel in wheel out” “easy move easy clean”

As with all Moffat products, the Versicarte Pro Range is manufactured to UKCA standards and comes with a two-year parts and labour warranty.

For more information visit our website at www.ermoffat.co.uk

We are delighted to announce the shortlist for this year’s Grand Prix Awards.

Having once again reviewed a record number of entries the judges, Nick Howe and Iain Munro, have arrived at their shortlists for the Grand Prix Awards 2025.

It is the third consecutive year that entry numbers have grown, cementing the creativity, skill and strength of the expanding ceda Membership.

Director General, Adam Mason, commented; “Congratulations to those that have been shortlisted. This year, more than ever, it is an outstanding achievement – the quality and quantity of entries across the board is exceptional.

“Project entries this year span the breadth of the hospitality sector including colleges, delis, restaurants, hotels, hospitals, bakeries, sports stadia, arenas, garden centres and hospitality groups. It’s an excellent mix of projects covering the exceptional Design, Project Management and Installation and Service expertise of our members.

“We look forward to revealing the winners at the ceda Conference in June, once our judges have made the difficult decision of which project will win each category.”

You can view the shortlisted projects for each of the six categories below, or by visiting the ceda website here: http://ceda.co.uk/conference2025/grand-prix-awards-2025/

Design Project Under £100k
West Notts College Demo Kitchen – Hatherley Commercial Services
Pick Your Own – Space
Li-ly Restaurant by Aiden Byrne – Vision Commercial Kitchens

Design Projects £100k-£250k
Osip – Advance Group
Blackburn College – CHR Food Service Equipment
Sandman Hotel – Vision Commercial Kitchens

Design Projects £250k-£500k
Off Shore Inn Collection Group – CNG Foodservice Equipment
Princess Alexandra Hospital – HCE Foodservice Equipment
Tenera Mor – Vision Commercial Kitchens

Design Projects over £500k
Crow Wood Hotel & Spa Resort – CHR Food Service Equipment
One Great George Street – HCE Foodservice Equipment
Margo & Sebbs – Instock Group
Seaton House Hotel – Vision Commercial Kitchens

Project Management Excellence
Walker & Sons: Charnwood Bakery – ABDA Design
Everton FC Stadium – C&C Catering Equipment
The Co-op Live Arena – Vision Commercial Kitchens

Outstanding Customer Service
Dobbies Garden Centres – Gratte Brothers Foodservice Solutions
Kia Oval – HCE Foodservice Equipment
Evolv Collection – TAG Catering Equipment UK

The winners will be announced at the Gala Dinner on Thursday 12th June as part of the ceda Conference at St Georges Park, Burton-on-Trent.

Lyreco, a global leader in sustainable workplace solutions, delivers exceptional services to over 40 countries. Their UK office in Telford boasts a professional workplace catering operation managed by Jimmy Worrall, Chef Manager from Blue Apple Catering Company. With the help of Rational cooking systems, Jimmy ensures that the 600 Lyreco UK employees enjoy a variety of consistently high-quality dishes daily, including breakfast, lunch with two hot main dishes, and buffets for team meetings.

The iVario Pro can replace bratt pans but also boiling kettles, deep fryers, large pots and pans, and pressure cookers. Chefs can boil, braise, fry, and deep fry all in one cooking system. It‘s intelligent assistance supports the many varied cooking tasks staff would normally have to undertake, saving time and increasing productivity, helping with efficiency, flexibility, and staff shortages.

Jimmy shares his experience with the iVario Pro, saying, “In the iVario we cook stocks, sauces, stews, pastas, and stir-fries. We needed something that would cook faster than just a wok or a frying pan, something that was powerful and had a definite space for us to be able to cook in for larger numbers. The iVario is a very useful piece of equipment. I’d highly recommend it.”

The iVario Pro has significantly improved Jimmy’s workflow and the quality of the meals served. “It makes my day go a lot faster if I can get the food out fast and fresh. If I cooked the stir fry I made today in the wok, I would have had to start cooking 45 minutes earlier and it probably wouldn’t have been as good by the time I’d got it to service. So it just gives me a better product in the end.” says Jimmy.

Highlighting the difference between the iVario Pro and conventional cooking appliances, Jimmy states, “The iVario is night and day compared to what we were using before. It will also give us a better finish on the products that we’re trying to seal or cook.”

Jimmy also appreciates the efficiency of the iVario Pro’s pressure cooking feature, stating, “I cook curry every Thursday in the iVario. I can use the pressure cooker and it cooks 10 kilos of chicken in 20 minutes. But the flavour you get from it, because it’s been pressure cooked, is amazing. I wouldn’t get that cooking on the stove.”

The iVario Pro has also led to significant cost savings. Jimmy notes, “It’s saving us a fortune in gas. Before we were using the gas all day, we used to have it on constantly. Now that we’ve got the iVario, we’re probably using 60% less gas.”

Training staff on the iVario Pro is straightforward, and it has even reduced the need for additional staff. Jimmy states, “It’s really easy to train all the staff on the iVario. It’s probably saving us from getting another member of staff, which is obviously saving on our wage bill, so that it does make it a game changer.”

Together, the iVario Pro and iCombi Pro appliances form a powerful duo in Jimmy’s kitchen, enhancing productivity and ensuring that the meals served are always fresh and delicious. In summary, the Rational iVario Pro has revolutionised Jimmy’s catering operations at Lyreco, enhancing efficiency, quality, and cost-effectiveness.

We understand the importance of making informed decisions, especially when it comes to investing in innovative kitchen equipment. That’s why we’re thrilled to offer you the opportunity to trial the iVario, the game changer, for FREE for a full 6-week period prior to purchasing. https://www.rational-online.com/en_gb/lp/ivario-interest-ad/