Cater-Bake, the UK’s leading provider of commercial kitchen equipment, is launching a revolutionary scrappage scheme for conveyor ovens.

The new initiative will provide customers with an easy and convenient way to dispose of their old commercial Conveyor ovens in exchange for money off a new one. Through the scheme, customers can receive a minimum of £500 cashback when they trade in their old oven.

The scrappage scheme is designed to make it easier for customers to upgrade or switch to a different model, cutting out any hassle associated with disposing of an old unit, and provides bonus value on top of already great prices that customers get from buying from Cater-Bake.

There are many reasons why customers may want to replace their current conveyor ovens, such as cost of repairs, energy efficiency, or wanting a bigger(or smaller) and better model. Cater-Bake understands how important it is to have efficient and up-to-date cooking equipment and is making it easier than ever for customers to make the switch. It also benefits the environment by keeping these older, less energy-efficient models out of landfills.

Steven Lilley sales director says “There’s many kitchens out there who are working with old, outdated, inefficient and under performing ovens.
This scrappage scheme can help give owners the confidence to make a positive move for their business. It’s a practical solution to a common solution.”

The scrappage scheme is open to all existing and new Cater-Bake customers. To take advantage of this offer simply get in touch with one of the team to discuss your current model and the requirements of a new model, if eligible, the scrappage scheme will be applied automatically when you purchase the new convection oven from Cater-Bake.

Mark Hutchings, Managing Director says: “Disposing of old ovens is a conundrum for many. People don’t want to scrap their old oven when it may have some value to it, but they also don’t want to have to negotiate timewasters when trying sell to it. We’re offering a minimum on £500 on selected ovens to take them away at no effort to the customer. Out with the old; in with the new – Minimum disruption.”

Cater Bake hold stock of an extensive range of conveyor ovens. This makes the whole process a breeze. And here’s the best part – all Zanolli Conveyor Ovens come with an amazing 3-year warranty, making them the only company worldwide offering this level of coverage. So, you won’t find a better deal anywhere else!

The scrappage scheme is just one example of how Cater-Bake is continuously looking for ways to provide value-added services and solutions to its customers – ensuring they remain at the forefront of the commercial kitchen equipment supply industry in the UK.

Take advantage of Cater-Bake’s revolutionary scrappage scheme by getting in touch with the team on 0151 548 5818 or email info@cater-bake.co.uk

Built to increase food safety, efficiency, and profitability

Williams Refrigeration has released new versions of its reach-in blast chillers and blast chiller/freezers, providing significant improvements over previous models.

Blast chilling is a key process for cook chill systems, allowing businesses to safely chill and store food in batches before regeneration is required. The new models ensure chilling food safety regulations are followed by rapidly chilling food through the danger zone where harmful bacteria can grow, to a safe storage temperature.

The complete range uses natural hydrocarbon refrigerant. As the charge is less than 150g it falls beneath the threshold for hydrocarbon equipment, which means there’s no need for costly insurance or zone control and allows the unit to be installed directly on a cookline.

Chilling and freezing times have been reduced compared to previous models, offering increased efficiency. The powerful food probe sensor, fitted in every model, can save energy by stopping the cycle as soon as the food reaches the required temperature. This probe can be stored away helping to avoid damage when not in use.

While some manufacturers promote a maximum capacity for their blast chiller/freezers, this is often smaller for freezing than it is for chilling. However, Williams’ blast chillers have the same capacity regardless of whether it is being used to freeze or chill.

The overall design has also been improved, with a sleek new look. The popular, easy to use Williams EasyBlast (WEB) controller makes it easy for staff to program the cycle, while a clear digital display shows the elapsed time and the food probe temperature.

A full-length integral door handle provides an easy to use, non-slip grab that is designed to be easy to clean, with no potential dirt traps.

The reduction in chilling and freezing times helps to deliver significant savings in energy compared with previous models, and the range has BREEAM accreditation.

Williams blast chiller and chiller/freezer ranges are available in both reach-in and roll-in models in a variety of capacities. Its new range of reach in models are available from the compact 10kg undercounter unit up to 50kg cabinets while roll in models start from 70kg capacity up to 320kg.

Operator Benefits

• Reduce food waste
• Increase productivity
• Effective resource management
• Increase profitability
• Guarantee of food safety and HACCP guidelines

More details on Williams new Blast Chillers and the cook-chill process can be found at https://marketing.williams-refrigeration.co.uk/blastchillers/

Sally Abé’s The Pem, set in the elegant Conrad London St. James Hotel, reopened its doors recently following a summer recess to install a brand-new kitchen,complete with MKN equipment.

The new design from Gratte Brothers Catering Equipment Ltd splits one single kitchen into two, boosting efficiency across the hotel’s two main restaurants, TheBlue Boar Pub and The Pem.

It also gave Sally Abé and Michael Riordan, Executive Chef for The Conrad, the flexibility to select the MKN equipment, layout, flow and functionality best suited to the cooking style of their respective restaurants.

The new kitchens at Conrad London St. James Hotel include:

• • Three MKN Masterline cooking blocks, individually manufactured to bespoke designs.
  • MKN FlexiCombi and SpaceCombi combi steamers , with enhanced performance and energy saving features.
  • MKN FlexiChef multifunctional appliance , which that lets chefs fry, steam, boil, deep fry, high speed cook or sous vide cook, all in one appliance
  • All configured to enable energy optimisation using the Sicotronic system

The project team also took advantage of MKN’s innovative digital kitchen 3D design tool, allowing live updates throughout client workshops.

Mark Kendall, Managing Director at Gratte Brothers, said:

“We were keen to introduce The Conrad to some of the latest products on the market. We knew that by doing so, we would be delivering added value by showcasing how greater efficiency in their operations could be achieved.

Partnerships are key to Gratte Brothers, so we flew out to Germany in January and it was very clear to see the innovation and quality involved in MKN’s products.”

Wayne Bennett, VP Sales and Marketing UK and Ireland for MKN, said:

“This project is a testament to the collaborative approach taken by Gratte Brothers, the innovation of the MKN Digital Kitchen platform and the willingness of the client to put their trust in their suppliers.

“We’ve worked closely with the Gratte Brothers team for a number of years. This led to a close working relationship on this project, where we hosted a chef visit to the Houses of Parliament nearby and held a digital workshop using our MKN Digital Kitchen platform. This was a chance to work together to scope out the suite configuration for both The Pem restaurant and The Blue Boar Pub kitchens.It was important to make sure that the layouts met the brief for the chefs, but also for the sustainability, facilities management, and Hilton management teams.

“Combining innovative performance features with high quality build, we’re confident they will deliver consistent cooking, sustainable performance and reliability for many years to come.”

View more at www.mkn.com/en

First of all let me thank you all for your continued Support of Boss Contract Furniture Ltd. With you we have secured and supplied many fantastic projects this year with furniture. That is either standard or bespoke. Not all of you know but some of the bespoke furniture we manufactured has included reception counters, fully enclosed meeting booths / huts, mobile sofa units and oak slatted wall and counter claddings. We have also manufactured special cubed partition units with planters, artificial plants and shelves included.

Whether you are involved, or would like to get involved, in the supply of furniture please remember that we, Boss Contract Furniture Ltd, are a CEDA Silver Partner and can be with you every step of the way. We have supplied CEDA, CEDABOND and ENSE Members for many years, and our growth and focus has, and always will be through the membership.

Please think of how we can help you and give Jon a call on 07834 456812. Please let your sales people know that I am here for them.

We look forward to help you with your next project and wish you all, early as it is, a Very Happy Festive Period!

MT warewash systems set new benchmarks in performance, adaptability and sustainability.

Winterhalter has launched new versions of its MT (Multi Tank) high volume conveyor dishwasher systems. The company says these MTs set new benchmarks in terms of performance, sustainability and adaptability.

Stephen Kinkead, managing director of Winterhalter UK, believes the new MTs are a ‘gamechanger’ that will help designers and operators meet the demands placed on commercial kitchens today. “Functional and energy efficient technology, clever spatial planning, economical operating processes, ease of use and maximum hygiene safety – the MTs deliver in all these key areas,” he says.

There are two models of MT conveyor systems. They are the MTF flight machines, where dirties are loaded directly onto the conveyor, and the MTR rack machines, which use racks to carry the ware.

The MT’s high performance washing system produces first class results while the superior, multi-filtration process minimises running costs, by lowering water use and thus reducing the energy needed to heat it. MT systems have a huge washing capacity – the largest MTF can handle 8,000 plates per hour, while the equivalent MTR has a capacity of 355 racks per hour. As well as cleaning efficiently, the ‘air knife’ and standard drying zones deliver optimised drying results, so that ware can be handled efficiently and quickly after the wash.

The new MT is based around a versatile modular system that allows machines to be configured to very precise specifications – so that it can be constructed to exactly match the application, and designed to match the shape and size of the room it is intended for. The basic structure of the machine consists of the pre-wash, main wash and rinse zones, plus an inlet zone, positioned upstream, and loading and unloading zones. Additional zones, such as extra wash zones, allow the machine to be tailored exactly to individual requirements. If new wash items are added that are difficult to dry, due to their shape or material, the MT can be retrofitted with additional drying units. In addition, Winterhalter offers neutral zones that mean the MT can accept extra-large wash items, such as crates or containers. The neutral zones do this by extending the draining distance between zones. They also enhance the machine’s performance.

The adaptability doesn’t stop there – the MT can be modified if business requirements change. For example, extra wash zones can be retrofitted to increase capacity.

Sustainability is at the heart of the new MT, with a variety of features and options to minimise both environmental impact and running costs. Typical are the heat pumps and exchangers that not only recycle the energy from waste water and water vapour, but also minimise the heat and steam emitted by the machine, enhancing the work environment and reducing the workload on the ventilation system.

List prices for the new MT start from around £51,000.

Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

Sammic has unveiled its new Compact Line, incorporating vegetable preparation machines, cutters, and combined machines. Designed for kitchens with smaller production needs, this range delivers efficiency and productivity in a compact format. The Compact Line features two product ranges: ACTIVE, offering fixed speed and intuitive controls, and ULTRA, equipped with a brushless motor, variable speed, and an advanced digital control panel with an LCD color screen. Both ranges achieve an hourly output of up to 350 kg and include a 4.4-liter bowl.

The machines in the Compact Line stand out for their versatility, ergonomics, ease of handling, and space efficiency. They are easy to clean and maintain, with dishwasher-safe detachable parts. The veg prep function provides perfect cuts thanks to the meticulously designed discs and grids, offering over 35 different cutting types. Moreover, they feature an ejection ramp and bidirectional lateral product output, ensuring comfortable and effortless operation while taking utmost care of the processed product. Meanwhile, the cutters allow for efficient chopping, grinding, mixing, kneading, and emulsifying, achieving superior grinding quality.

The Ultra range focuses on process standardization. In its veg prep function, the Force Control System displays the applied force and allows for visual and auditory alerts to replicate a product’s cut. In the cutter function, up to nine customizable programs can be created to standardize work processes.

Déli-Cut: the most universal, practical, and versatile cut for the chef

The Déli-Cut, a unique 4x4x8 mm brunoise-type cut from Sammic, is ideal for a variety of dishes, such as tacos, salads, fillings, and more. The Déli-Cut’s versatility seamlessly integrates with the Compact Line, enabling chefs to fully utilize their machines’ capabilities without the need for additional equipment. With just a specific disc and grid, Sammic’s Compact Line vegetable preparation machines can achieve this universal cut, enhancing the consistency and quality of every prepared dish.

Blue Seal have noticed over the last few years a definite increase in demand for electric suited equipment. This expansion is predominantly for new site install, where the site has the power supply for 3phase and the operator is looking to future proof the kitchen and incorporate a full electric line up, including high efficiency induction hobs etc.

This complete electric specification also avoids the complication & cost of expensive gas regulation canopies and interlock systems. Electric equipment is also generally easier and cheaper to Install, routinely maintain, as well as having a longer life span in some cases. This encourages the large chain restaurants to invest in high efficiency, low carbon sites. There has not, however been any downturn for demand on gas equipment in general, especially twin tank gas fryer units, chargrills, ranges and griddles. The running cost of gas is on the increase, however there are a huge quantity of commercial kitchen sites in the UK that do not have the 3phase power supply to run a high performance electric cook suite.

A more common general application, is a balanced mix of high efficiency induction equipment and gas equipment such as char grills/ solid fuel grills/ high efficiency gas fryers, which give the operator a unique equipment performance or finish and flavour to food items. With most manufacturers investing their R&D into high efficiency technology & solutions, to replace gas equipment, long term there is no doubt that electric powered appliances are the future.