WaterCare is excited to shine a spotlight on our FlowBoost pump range – designed to give caterers, service teams, and distributors a reliable, high-performance solution for boosting water pressure where it’s needed most.

FlowBoost pumps are built with durability and ease of use in mind, helping you maintain consistent water flow for equipment such as glasswashers, dishwashers, and coffee machines. Compact yet powerful, they’re easy to install and deliver dependable performance in demanding commercial environments.

This innovative range reflects our ongoing commitment to supporting the catering equipment industry with practical, reliable solutions that keep operations running smoothly. No more downtime or costly callouts – with FlowBoost, you can be confident your equipment is receiving the water supply it needs.

Whether you’re fitting out a new site or upgrading existing equipment, FlowBoost is your go-to pump solution for consistent pressure and peace of mind.

For any questions or support, our team is always here to help.

01279 780 250
info@watercare.co.uk

Adande has launched a new instructional video on its YouTube channel showing customers how to optimise storage space in their refrigerated drawers using GN pan racks and dividers.

The video demonstrates how to organise and segment ingredients to maximise storage efficiency and improve workflow. Adande says proper drawer configuration helps commercial kitchens save time, reduce food waste, and maintain hygiene standards.

The educational resource is now available on Adande Refrigeration’s YouTube channel as part of their customer support initiatives.

Fri-Jado is proud to return to Lunch! 2025, the UK’s leading trade show for the food-to-go and foodservice sector, taking place at ExCeL London on 24–25 September. Visit us at stand L241 to explore the latest in hot and cold display technology – built to help you boost sales and cut waste with energy-efficient merchandisers that deliver unbeatable food visibility, and keep every bite fresh.

As the demand for fresh, fast, and visually appealing food-to-go continues to grow, Fri-Jado is at the forefront of innovation. Our advanced merchandisers and display units combine industry-leading temperature control, exceptional food visibility and energy-efficient performance. All designed to help operators thrive in today’s fast-paced food environments.

Whether you’re in retail, QSR, hospitality, catering or foodservice, our flexible equipment solutions fit seamlessly into any operation. From compact countertop units to high-capacity hot and cold displays, Fri-Jado delivers equipment that works hard and looks great. Giving you the tools to impress customers and drive profitability.

Trade registration is now open – and it’s completely FREE!
We’d love to welcome you to stand L241 at Lunch! 2025, where you can get hands-on with our latest hot and cold food-to-go equipment. It’s the perfect chance to meet the Fri-Jado team, explore our innovative display solutions and see how we can help take your food-to-go offering to the next level.

See you there!

Register for free today (trade only)
https://eventdata.uk/Forms/Form.aspx?FormRef=NRL95Visitor&PageNo=20&TrackingCode=VLU36

Learn more about Fri-Jado www.frijado.com

Breda Murphy Food Services: Restaurant-Quality Meals Made To Enjoy At Home

Based in Mitton near Whalley, Lancashire, Breda Murphy Food Services delivers award-winning, handcrafted British and Irish meals that are made with fresh, local ingredients, as well as a variety of delicious desserts and cakes. Available for home delivery and from their on-site deli, these dishes are designed with nourishment and quality in mind. “We’ve created a menu of over 25 restaurant-quality ready meals for people to enjoy in their own home”, Breda says.

Customers are often delighted with the quality. “People were amazed when they’re taking home a ready meal in a tray, that they actually feel as if they were in a Breda Murphy’s restaurant,” Breda explains. “There’s no way I could achieve that without the iVario Pro.”

Before investing in the Rational iVario Pro technologically advanced bratt pan. Breda’s kitchen relied on two six-ring burners. “The logistics were absolutely dreadful. You have to be passionate to keep going,” she recalls. “We needed something that could handle large volumes, allow us to grow, and keep our menu varied.”

A recommendation from a fellow chef led Breda to the iVario cooking system. “I spent a few hours seeing it in action and thought, I have to have this.” The impact was immediate. “To go from pots and pans and a huge mess to one piece of equipment that can poach, fry, braise, hold, pressure cook – it’s paid for itself in 18 months.”

Consistency is key. “If you buy from us today and again tomorrow, it needs to be the same. You’re only ever as good as your last meal.” With the iVario, production has quadrupled to 600–700 units daily. “We used to cook 10 kilos of meat using 12 rings and 10 pans. Now we do 40 kilos at a time, six days a week.”

As a result, efficiency has soared. “No more carrying pots or sky-high energy bills. Cleaning is simple, hose it out and start again.” For Breda, the iVario is more than a tool. “It’s a companion that works as hard as you do. We couldn’t go back now. The fact we’re thinking of getting another one says it all.”

With the Rational iVario Pro, Breda Murphy Food Services has transformed its kitchen – boosting output, cutting costs, and delivering consistent, restaurant-quality meals to homes across Lancashire.

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. www.rational-online.com/en_gb/lp/ivario-interest-ad/

Specifi is taking the next step in supporting sustainability across the foodservice industry by implementing TM65 carbon footprint data into our digital catalogues.

TM65, Embodied Carbon in Building Services: A Calculation Methodology, is a standard developed to assess the embodied carbon of products linked to building services engineering systems. Its purpose is to increase understanding and support research into whole-life carbon, ensuring businesses can make more informed decisions about the environmental impact of their projects.

Our development team is currently rolling out TM65 data within the Specifi eCatalog in stages. Users will soon be able to find a product’s carbon footprint rating under General Data or as a document attachment. Once in place, the footprint rating will also be embedded when downloading equipment design blocks, keeping this crucial detail attached to the specification process.

The next phase will see this information implemented in Specifi Design. When inserting products from our eCatalog, users will not only see the TM65 rating, it’ll also be included when generating schedules. This ensures that carbon data becomes an integral part of the design and reporting workflow. This data will then flow into Specifi Quote, when synchronised from the design.

In the UK, this information will very soon be unavoidable, particularly for public sector and government-backed projects. Distributors and manufacturers will be required to report carbon figures for each piece of equipment. Specifi’s role is to display and carry forward the data provided by manufacturers. Currently, Williams Refrigeration is among the first manufacturers in Specifi to include TM65 information, but this will grow rapidly over time.

This is just the beginning of a staged rollout. Specifi is committed to developing this capability further, ensuring that our users remain ahead of regulatory requirements and can continue to deliver responsible, future-ready kitchen projects.

Contact Us to Learn More

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

Situated in the beautiful Welsh countryside, Gareth Ward’s two-Michelin-starred restaurant Ynyshir delivers a unique culinary experience with an intimate, luxurious atmosphere. The kitchen features VCS2 and VCR2 units under the counter, all used to cool pristine ingredients, crafted boards and culinary tools.

The open kitchen design showcases how the drawers seamlessly integrate into their workflow. Used for premium ingredients including sensitive items like tuna, foraged local produce, and house-made birch syrup, the Adande drawers provide the precise temperature control essential for Michelin-starred cuisine. The culinary team particularly values the large, accessible space in the insulated container; perfect for handling large premium ingredients.

Adande team: Given Ynyshir’s reputation for innovative Michelin star cuisine, how do our drawers support your creative process?

Head Chef Gareth Ward: “The Adande drawers support what we do really well. They fit beautifully and slickly within the kitchen. They’re very simple to use. The whole design lets us open our full potential, using them in service, especially. So, yeah, it’s a really big part of the success in the kitchen. If I were designing a new kitchen tomorrow, I would 100% have Adande drawers again.”

Discover the full testimonial and more on the Adande website: adande.co.uk/ynyshir-restaurant-and-rooms-with-adande-drawers/

Parts Town UK are proud to announce that their Training Division has successfully been LCL approved to deliver Testing and Purging Training and Assessments to service technicians in the foodservice industry.

The approval comes after installing new testing and purging large pipework facilities at Parts Town UK’s Training Centre of Excellence in Cannock in May. The pipework testing area has been designed to replicate that of a commercial kitchen, giving technicians the opportunity to work in a similar area to what they would see in the foodservice industry.

As well as service technicians being able to add the Testing and Purging Training as a top up to the ACS Gas Training Course they complete at Parts Town UK, they’ll also be able to complete the course as a separate qualification.

On the news of the LCL approval, Parts Town UK’s Training Centre Manager, Scott Barnfield comments, “We are extremely pleased to be able to add this new Testing and Purging Training into our well-established portfolio of training courses. The new testing area is a great addition to our Training Centre of Excellence. A big thank you to our experienced and dedicated Training Team who have worked tirelessly over the past few months on the new training. We are committed to equipping service technicians in the industry with the knowledge needed to repair commercial kitchen equipment quickly and efficiently.”

With candidates already scheduled in for the Summer, Parts Town UK will release more Testing and Purging Training dates for the rest of 2025 soon.

To find out more about Parts Town UK’s training division and to book on one of their many courses please visit www.partstown.co.uk/training/.

A new practical study has proven that modern kitchen technology saves resources and improves food quality and working conditions.

 A practical study conducted by the Weihenstephan-Triesdorf University of Applied Sciences in collaboration with Rational, the world market leader in hot food preparation, shows that catering businesses can save significant amounts of energy and water, while also improving food quality and working conditions, by using modern technology.

As part of the ‘Improving the Efficiency of commercial kitchens’ study, Weihenstephan-Triesdorf University of Applied Sciences and Rational spent over two years monitoring the renovation of the AXA Konzern AG’s catering facilities at its Cologne site (Germany). The old kitchen was modernised, with most of the existing appliances from various generations and manufacturers being replaced by the intelligent iVario Pro and iCombi Pro cooking systems as well as the digital kitchen management system ConnectedCooking, all from Rational. The project team recorded and compared resource consumption before and after the renovation in two measurement phases, each lasting around 80 days.

“The results are remarkable,” said Professor Michael Greiner, who led the study at the Weihenstephan-Triesdorf University of Applied Sciences. “For example, water consumption was reduced by 47.9%.” This was partly due to the new cooking systems’ efficient cleaning process. While a conventional tilting pan requires around 330 litres for the cleaning process, the iVario Pro uses less than a third of this amount, often much less. On top of this, there are energy savings of 24.1%, despite the fact that the measurements included the energy-intensive blast chillers for the newly introduced Cook & Chill process. “The reasons for these substantial savings include the high efficiency, short heating times, precise and flexible heat control, and better insulation of the new cooking systems,” explains Mr Greiner. The study also proves that the high connected load of modern cooking systems does not lead to high energy consumption and thus high electricity costs, as is often assumed. On the contrary, peak loads were reduced by 20.5%. Since monthly energy costs are typically determined by the highest recorded value, reducing these peaks can result in substantial long-term cost savings.

“Another goal of the kitchen renovation was to make work easier for staff, in addition to reducing electricity and water consumption,” says Daniel Harbich, project manager at Rational. The height adjustable iVario, for example, ensures that every employee can find a healthy, ergonomic working position. Production processes have also been redesigned. “The Cook & Chill process was introduced to the new kitchen to enable production according to demand, decoupled from time. Vegetables and starchy side dishes such as rice, for example, are now produced in advance, chilled, and only prepared when needed.” This not only eases the burden on the kitchen team, enabling more efficient staffing levels to be planned, it also ensures better food quality, as the food no longer needs to be kept warm for several hours.

Mr Greiner’s conclusion: “The study demonstrates the possibilities offered by modern kitchen technology under realistic conditions. Firstly, the proven energy and water savings are a decisive economic argument and help reduce the carbon footprint. Secondly, modern technology makes everyday work much easier, making the workplace more attractive to existing and potential employees. This is particularly important given the shortage of skilled workers. Thirdly, the quality of food is improved thanks to intelligent cooking processes. As many commercial kitchens face similar challenges, these insights can help other businesses to make investment decisions, improving the sustainability, economy and employee-friendliness of their kitchens.”

You can find all results, detailed background information on the study, and interviews with participants at www.rational-online.com/en_gb/cmp/axa-case-study/international/axa-registration/

Precision Refrigeration Sets New Standard in Embodied Carbon Transparency with TM65 Data Independently Verified by CIBSE.

Precision Refrigeration is proud to be at the forefront of sustainability in the commercial refrigeration sector, embedding the CIBSE TM65 methodology into its product development process to measure and reduce embodied carbon across its award-winning range.

Recognising the growing importance of whole‑life carbon, Precision has applied TM65 assessments, carefully analysing materials, plastics, refrigerants, insulation and electronics across all its products. This detailed evaluation has highlighted significant carbon hotspots, enabling the team to explore lower-impact design and procurement choices at an early stage.

“CIBSE TM65 has fundamentally reshaped our approach to product development,” said Begum Ozdemir, Supply Chain and Compliance Manager at Precision Refrigeration. “It provides a robust, practical framework for assessing embodied carbon and ensures sustainability is built in from the outset.”

These insights are already influencing internal decision-making, with embodied carbon now considered alongside cost and performance when selecting materials. The TM65 framework has also created a shared language across departments – from R&D and procurement through to marketing – making it easier to communicate transparently with clients and consultants who are increasingly seeking verified, low-carbon data.

To strengthen the credibility of its reporting, Precision Refrigeration has adopted CIBSE Certification’s Embodied Carbon Verification (ECV) scheme. This independent verification confirms the accuracy of TM65 calculations and aligns the company’s sustainability claims with industry expectations.

“CIBSE’s ECV scheme was the obvious way forward for independent verification of our embodied carbon data,” added Begum. “They invented the TM65 framework, so who better to have check our calculation methods? It brings consistency and confidence to our reporting, and with annual monitoring, we can ensure our data stays relevant as our products evolve.”

As demand for verified low-carbon solutions grows, Precision Refrigeration is leading the way, demonstrating a clear commitment to environmental responsibility and driving the industry towards more transparent, sustainable practices.

CIBSE certificates are now available for download via Precision’s website, and embodied carbon data has been integrated into all product specification sheets.

Foster has updated their G3 single door fridge to make it the most energy efficient cabinet on the market on a like-for-like basis.

“Refrigeration is the only product in the kitchen that runs 24/7, so energy efficient equipment is essential,” said Rebecca Vincent, UK Commercial Director for Foster and Gamko. “Thanks to our amazing team of engineers, the EP700H now costs less than 20p a day to run!*”

The updated G3 features an improved version of the award-winning +stayclear condenser, which removes the heat more quickly from the refrigerant, leading to a more effective and efficient refrigeration system. This means that it now costs less to run the EP700H single door refrigerator for a day than it does to boil an eight litre stock pot of water once!

The standard EP700H model is also available as part of Foster’s SOS FREE UK next day delivery service and is available to either lease or buy on Foster’s award-winning, fully transparent interest-free credit scheme. With no deposit required (subject to credit check) and a hassle-free approval process (99% approval rating), customers can benefit from top of the range equipment without the burden of the initial capital outlay.

*Based on European Product Registry for Energy Labelling (EPREL) for professional refrigerated storage cabinets with a standard industry footprint (<750mm width) as of June 2025 and an energy rate on 0.26p/kWh.