Rational, a ceda Platinum Partner and market leader in hot food preparation catering equipment are delighted to announce the winner of their Lifetime Achievement Award competition. The competition celebrates Rational‘s 50th anniversary, where the search was on for the oldest Rational combi-steamer in use in the UK and Ireland.

“We are very excited to be the winners of the competition. After many year’s of using Rational combi-steamers, we are looking forward to expanding our catering operation with the new intelligent iCombi Pro.” says Lorna McCarthy, Officer for Facilities at Cwm Taff Morgannwg University Health Board.

Lorna entered the Rational competition with the winning oldest Rational combi-steamer, a very impressive 32 year old Combi-Dämpfer model, manufactured in February 1991.The vintage appliance, is in daily use for the hospital catering needs, alongside an additional two Rational combi-steamers, coming in slightly ‘younger’ at 30 and 22 years old.

On visiting Lorna to deliver the exciting news, Alan Higginson, Regional Sales Manager at Rational UK, commented “I was blown away by the pristine condition of the winning cooking system, it’s in full working order despite delivering consistently high quality hospital meals for over 30 years.”

Arrangements are now in place for the installation of their new iCombi Pro 6/1-1 model, adding to the hospital‘s collection of Rational cooking systems.

The competition, celebrating Rational’s 50th anniversary proved very popular, the top ten entries alone totalled an amazing 287 years of the combi-steamers working life; demonstrating the longevity of Rational appliances. This reflects Rational’s commitment to quality assurance, where 4 different Rational employees will check each cooking system before it is sent to the customer, thus ensuring that they receive a high-quality and perfectly functioning unit on delivery.

SPL is excited to announce they have joined ceda as an Associate Partner and wanted to introduce themselves and the services they can offer to the ceda community.

SPL specialise in supporting partners who operate in commercial catering equipment and can offer the following services: –

• – Bespoke Multi Person Deliveries
• – Consolidation and organisation of project work/one off deliveries at our Doncaster warehouse
• – Delivery/Unpack and position of items to support your install teams.
• – Dedicated deliveries with specific days/times
• – Removal of redundant items/kitchen clearance with fully licenced waste removal
• – Operating 3.5T and 7.5T vehicles with solid sides and tail lift
• – Stair walker/climber services available, specialist trolleys for lifting over counters, jack and roll systems for movement of large items not on castors.
• – National account support
• – Fully digital paperwork with photo evidence as well as written POD’s

At SPL we thrive on being able to provide a solution to the logistical challenges that customers in the commercial catering equipment world face. We know the challenges posed by large, cumbersome items that have a high value and need to be treated in a certain way.

We currently assist both Catering Equipment Manufacturers and Distributors with their non-standard delivery needs. For example, deliveries where your client needs a unit lifting over a counter, taking upstairs, removal of old, out of hours delivery or even just a dedicated delivery that will 100% be there on a specific time or a specific day.

We also offer consolidation at our warehouse, so any full installations you do where you need items that come from multiple sources bringing together as one and delivering to site as one, we can solve this issue for you. We can even offer position and unpack following your instructions allowing your engineers on site to focus on the technical side of the install rather than just ‘humping and lumping’.

Essentially anything that is a real problem and most other delivery providers wouldn’t touch, we can handle it all for you, on your behalf keeping your client happy and leaving you to focus on selling equipment.

We look forward to working with you in the coming months and meeting you face-to-face at upcoming events.

This summer Electrolux Professional (a ceda Silver Partner) have two amazing promotions to share with you.

When end users purchase any of our selected induction cooking tops they will receive a complimentary base. They can benefit from perfect control, plus more than 50% reduction in energy versus a gas range.

Complimentary base is valid with the following products, from the 1^st June to 31^st August 2023:

• – 371020
• – 371021
• – 391277
• – 391278

As a direct incentive to our Authorised Partner sales teams, we have LOVE2SHOP vouchers up for grabs. Sell one of our dishwashers below and receive a voucher worth up to £50!

This offer is valid with the sale of one of the products below, from the 1^st June to 31^st August 2023:

• – 400206
• – 502707
• – 502710
• – 505103
• – 505105

If you have any questions please contact your Business Development Manager.

As a part of the ongoing growth of our Learning, Education and Development provision, we are launching a series of Leadership Programmes to support the development of the industry’s managers, senior managers, executives and directors.

Available to both current and future leaders from ceda Member and Partner companies, the first Programme’s focus is on Agile Leadership.

ceda Director General, Adam Mason explains;

“We continue to work to develop training, education and learning programmes that have real purpose and fill industry skills gaps. Leadership is an important area of focus, across the supply-chain, to ensure that Members and Partners are best positioned to understand and embrace the challenges and opportunities of doing business in 2023 and the future.”

A document that takes you through the purpose, content and outcomes of the Programme has been emailed to ceda Member and Partner companies.

The dates for delivery are:

• – Section 1: 20th and 21st September
• – Section 2: 18th and 19th October

The first cohort is limited to 12 people and future Programme dates will be announced in due course.

If you have any questions relating to the Agile Leadership Programme, please contact Adam Mason via adam@ceda.co.uk

The ceda Rising Star Award is a highlight of the ceda Conference.

Any member of a ceda Member’s staff with less than five years’ experience in their current role can be nominated by their employer for the Award.

The objective is to recognise and reward an individual’s outstanding achievement and contribution to the development of a ceda Member company.

The awards are independently judged and from the entries received, they shortlisted five young people who have made a significant impact on a Members’ business.

Justin Ring, Team Leader at Gratte Brothers Catering Equipment Limited, was the eventual winner and was crowned at the ceda Grand Prix Awards and Gala Dinner on Thursday 8th June.

We took some time to meet each of those shortlisted and find out their thoughts on the ceda Conference and the Future of the Industry…

N.B. Rosie Neary, Project Administrator / Office Manager at Catering Design Group was originally shortlisted for the 2023 ceda Rising Star Award. Due to unforeseen circumstances, Rosie was unable to attend the ceda Conference and her interview with the judges and so she has automatically been put on to the shortlist for the 2024 Award.

Clay’s restaurant in Reading has always provided the highest quality Indian food – with customers coming from far and wide to indulge in the South Asian cuisine on offer. This wonderfully lit and tranquil restaurant is renowned for its ability to pair spices direct from India, with freshly sourced local meats such as venison and pork belly.

Using only the freshest ingredients and the most fragrant of spices, Clays were looking to create a safe environment for both their customers and staff, by ensuring the highest standards of kitchen hygiene. That’s where hospitality dealer Aspen Services came in. Richard Brooks of Aspen Services spent a long time listening to the needs that Clays had and came up with the perfect solution.

Richard advised Clays to install three HyGenikx Air and Surface Sanitisers in the restaurant, with each one having a separate but important purpose. As you enter the restaurant, you’ll be able to see the sleek and unobtrusive designed unit neatly set against the back wall of the open kitchen. This HyGenikx is there to support the cleaning regime and to make sure the environment is as safe as possible. The design also provides comfort and reassurance to the customer as Richard explains:

“Clay’s have a front-of-house kitchen, which immediately is high risk. We therefore installed a HyGenikx unit there to support clean air movement and make sure that the environment is as safe as possible. Because of the design of the unit, it actually offers a little bit of comfort for the customers because they see that nice little first aid green cross and it reminds them that they’re in a safe place.”

As you make your way back of house you will find a cleverly placed HyGenikx in the cellar, with the primary objective of keeping the area smelling fresh. The cellar not only houses the kegs for the draught beers front of house, but also doubles up as an additional storeroom. Thanks to the HyGenikx – this room smells as fresh as any other well-ventilated room as Richard enthuses:

“Cellars are always a problem area. Traditionally these colder areas are known to emit a multitude of different smells as you enter them, but thanks to the HyGenikx there is no creeping black mould or that horrible beer smell. It’s non-existent. Everything just smells as fresh and clean as the restaurant itself.”

Finally, with a different objective, is the strategically placed HyGenikx in the food storage and kitchen prep area. With the ability to stop bacteria growth at its source, HyGenikx units keep food fresher for longer, aiding the talented chefs as they prepare ingredients for the next service. This cuts down on food waste and helps to keep produce in peak condition as the HyGenikx can prolong the freshness of perishable ingredients*, which helps to maintain the quality of produce. Richard continues:

“We recently partitioned the cellar and created a new prep and room back of house. Because there’s limited air movement in there, it was very appropriate to have a HyGenikx air sanitiser unit in there also. This unit not only helps with the movement of air, but also has provided the additional benefit of keeping their fresh fruit and vegetables fresher for longer, thereby helping to eradicate food waste.”

Richard’s customer, and Clays owner and Executive Chef, Nandana Syamala, is thrilled with the additional benefits that the HyGenikx has brought to his restaurant:

“Post pandemic, it made absolute sense to have the HyGenikx systems in our restaurant to support our 5* food hygiene rating and offer our guests as much safety and reassurance as we can, however in reality they bring so much more. For example our fully stocked cellar would traditionally have suffered from a stale beer smell – thanks to the HyGenikx that is a thing of the past. Likewise, by having one in the prep area we have already noticed how our produce remains at peak freshness far longer. The HyGenikx units are smart, sleek and a really positive addition to any foodservice operation.” 

For Richard, HyGenikx units should be part of the design process:

“We always try to get HyGenikx units included within a design as not only does it promote good hygiene, but its ability to remove odours and to prolong the lifetime of fresh fruit and vegetables means it pays for itself over and over again. The clients always see the benefits very, very quickly.”

For further information on HyGenikx and Mechline, please visit www.mechline.com

*For information on the HyGenikx fresh food-life extension study visit:

https://www.mechline.com/wp-content/uploads/2023/05/HG0001b_HyGenikx-Case-Study_Testing_SHELF-LIFE.pdf(mechline.com)

The recently launched sous-vide and pasteurisation kit for Rational iCombi Pro combi-steamer, presents additional options for creative cooking to its customers. The kit significantly increases the shelf life, utilisation and safety of food, opening up new possibilities for food production, preservation and existing kitchen processes.

By connecting the kit via the USB interface an icon appears on the display to intuitively guide the user to the sous-vide and pasteurisation cooking paths. Here they can choose between different pasteurisation and sous-vide cooking paths. This enables, for example, the time delayed production of food in restaurants and industry catering, and offers standardisation options without having to purchase additional sous-vide or pasteurisation equipment.

For Ian Leadbetter, National Corporate Chef, Rational UK, the areas of application for pasteurisation, which were also confirmed by the Ludwig Maximilian University of Munich, are obvious: “What do you do with food that has not been consumed at the end of the day? Pasteurisation will reduce bacteria and therefore extend the shelf life. This means a significant reduction in food waste.”

Another scenario: A guest at the hotel bar orders a club sandwich late in the evening. However, there is no longer a chef on site to ensure that all the hygiene requirements are met for the chicken breast. “Here it makes sense to pasteurise the food beforehand so that the barman only has to regenerate the dish in the iCombi Pro,” explains Leadbetter. This would meet all hygiene requirements and preserve the flavour. “We recommend pasteurisation here,” continues Leadbetter. It is advantageous, giving a longer food shelf life, flexible food utilisation and thus significantly less food waste, above all food safety is adhered to.

But what exactly is pasteurisation? Leadbetter comments, “It’s the gentle heating of the food. The temperature is high enough to largely kill pathogenic germs and microorganisms. At the same time, the temperature is so low that the nutritional value and taste of the food does not suffer.” Accordingly, pasteurisation ranges in temperature from 55 to 99° C, depending on the food. This combination makes pasteurisation a very attractive option.

Dishes or components offer additional options for creative cooking, as sensitive products such as raw eggs can now finally be used without hesitation. At the same time, it helps to save costs because, on the one hand, products that are not needed now can be made durable and, on the other hand, processes can be better planned. Even in establishments that cater to guests with weaker immune systems, such as children and the elderly, pasteurised food means that dishes can be offered that were previously risky.

In contrast to pasteurisation, the sous-vide process is about heating a product until the perfect cooking point is reached. The focus here is on the culinary aspect. “The exact temperature is key because this is the only way to preserve nutrients and flavour. There’s no need to worry in the kitchen though, by using the sous-vide and pasteurisation kit, everything is stored in the Rational intelligent cooking paths.” explains Leadbetter.

Customers can order the new sous-vide and pasteurisation kit from their RATIONAL accredited dealer.

At Hoshizaki (a ceda Silver Partner), we understand that preserving food freshness is of paramount importance. That’s why the Premier range is equipped with smart refrigeration solutions that go above and beyond. The innovative technology and efficient air circulation system ensures optimal temperature recovery every time you open the cabinet door or defrost. Say goodbye to compromised food quality and hello to extended shelf life and minimized food waste.

Performing at climate class 5, the Premier range can withstand ambient kitchen temperatures of up to 40 ℃ whilst remaining as efficient as originally designed. This means that the produce inside will remain unaffected and the energy efficiency, uninhibited.

But it’s not just about performance; we believe that style matters too. The Premier range cabinets boast a sleek and uniform design that effortlessly blends into any professional kitchen. Crafted with durability in mind, each cabinet features a stainless steel construction and solid door hinges. Not only do they withstand the rigours of demanding kitchen operations, but they also operate quietly, ensuring a peaceful working environment.

When it comes to sustainability, the Premier range takes the lead. Our energy-efficient LED lighting and smart temperature controls not only reduce energy consumption but also contribute to cost savings and a greener footprint. We believe in providing top-notch performance while being mindful of our impact on the environment.

Product placement can be vital when it comes to quick supply in the kitchen, so the clear glass doors can come in incredibly useful when viewing what’s next to pull out the shelves. With our largest cabinet consisting of 22 levels of shelves, there will never be any lack of space issues. So whatever size you need, odds are we have it.

Experience the Hoshizaki Premier range and discover a new level of precision, reliability, and sophistication in refrigeration. Whether you’re a chef in a busy restaurant or the owner of a small catering business, our range offers the versatility, durability, and exceptional performance you need to excel in your culinary endeavours.

Adande Refrigeration Ltd is pleased to announce today its summer offers, giving support to operators updating their capital equipment at low cost.

Adande Refrigeration (a ceda Silver Partner) announces today it will again help hospitality with refrigeration requirements as the industry continues to feel the pinch of high inflationary pressure. Effective from Monday 3rd July 2023 the company will offer £150 net discount to customers on the addition of a blast chiller to a single VCS Adande drawer. Adding a blast chill function gives operators the use of a fridge, a freezer and a blast chill. It’s the perfect solution for operators who want maximum efficiency with minimum outlay. The multifunctionality of the drawer means it’s also perfect for compact kitchens and where space is limited. Blast chillers are a necessity in today’s busy professional kitchen allowing chefs to prepare and cool food quickly, retaining the optimum flavour before storing it safely, ready for when they need it.

August, sees another Adande drawer offer, with a double VCM matchbox stack which qualifies for £400 net discount to customers on ordering.

Managing Director, Karl Hodgson said, “We know that the current economic situation is creating enormous strain on some hospitality operators and as ever we want to do what we can to assist them when it comes to refrigeration. The blast chill offer, together with the twin stack promotion running over the summer months of July and August are a great, and sustainable solution, they give fantastic efficiency in the kitchen, and help to keep kitchens running effectively. With the VCS blast chill single drawer, you can prepare food quickly and store it safely, whilst using low energy. The best thing is you have 3 units in one, saving hospitality companies thousands of pounds on multiple equipment. This is great for small kitchens, mobile and festival kitchens as well as traditional areas and pastry kitchens. The VCM twin stack is brilliant for kitchen efficiency too with kitchen staff being able to access the unit from both sides.”

Both offers are intended to help operators by not only giving them significant discount but also ensuring they can add new capital equipment at low cost, high return. Adande is known for its energy efficient drawers, that work to save money on energy bills.

The company has strived to support the hospitality industry and hospitality operators, over the past 3 years, being prepared to do everything possible for brands looking to buy sustainable refrigeration with low total life costs.

If anyone has any questions, we ask them to get in touch via our website, www.adande.co.uk or by reaching out to their relevant sales representative or Adande dealer.

The nine modules that make up the ‘Introduction to Commercial Kitchen Design’ Programme are now uploaded to and available on the ceda E-Learning Platform.

The modules, which can be taken individually or collectively as a programme, are aimed at providing foundational knowledge of the topic and are all ceda certificated. We have worked with Mike Sinclair, who has over 35 years experience in the catering design and implementation sector and our marketing and design partners CreationADM, to create the learning.

The modules can be used to introduce the nuances and technicalities of our sector to designers that are new to our industry or by way of continued professional development for existing designers, or indeed other roles within your business that want to develop and/or cross-skill. The module titles are:

• – Receiving a Brief                         

• – Catering Process                       

• – Design Process

• – Computer Aided Design (CAD)

• – Kitchen and Associated Areas

• – Food Service Areas

• – Wash Up / Utensil Wash Areas

• – MEP Drawings

• – Project Management

They join the ‘Commercial Kitchen Services’ modules – covering Electrical Knowledge, Gas Knowledge and Plumbing Knowledge – as ceda created content, exclusively available to Members.

Over the coming weeks and months, we will also be uploading e-learning programmes covering ‘Catering Project Management’, ‘Warewashing’, ‘Combination Ovens’, ‘Refrigeration’ and many more.

ceda Director General, Adam Mason, comments, “We have seen usage of our platform really accelerate since 2020 and now regularly record over 600 users every month. More and more Members are understanding the importance of developing their people and how this positively impacts both performance and loyalty.”

“Our objective of creating a culture and provision of career-long learning, education and development for all roles within our industry, that is free of charge to any member of staff within a ceda Member company is an ongoing process and whilst there remains much to do, progress and uptake so far is great.”

There are now 155 learning modules on the platform and Members have free of charge and unlimited access to them.