📅 Date: 6th June
📍 Location: Your Office or On the Road

Join us for the Cup of Tea and Biscuit Event on the 6th of June! We’re encouraging all Members and Partners to host an in-house gathering where staff can come together over a cup of tea or coffee and have an open conversation about mental health and wellbeing.

Whether it’s in the office or a meet-up on the road, this is a chance to connect, check in with colleagues, and raise awareness about the importance of mental health.

🔹 Resources Provided: We’ll supply Members and Partners with materials to display during the event, ensuring everyone knows about the free support available for mental health and wellbeing.

Let’s take a moment to talk, listen, and support each other. ☕🍪

Peter Kay, ceda’s Technical Support Advisor, is retiring at the end of July after two decades with the Association and 63 years in the industry.

Starting at Stotts of Oldham as an order clerk, Peter’s career took him from Stotts to Crypto Peerless and then to his own business, and ultimately to ceda in 2005 as their first Managing Director.

Reflecting on his time in the industry, Peter says; “I have seen lots of changes in our industry during my time, but he one thing that has not changed is the fact that the people are all very friendly.  The single biggest change is the level of knowledge and professionalism within distributors.”

Adam Mason, ceda Director General acknowledges Peter’s invaluable contribution to ceda; “In his time as MD, Peter laid important foundations upon which the Community could grow and flourish. Under his guidance as Technical Support Advisor, ceda has become the industry-leading body for technical documentation, engineers training and technical support. I will miss him as a trusted and knowledgeable colleague and wish him the happiest of retirements.”

Such has ceda’s technical service provision grown, they are looking to recruit a full-time replacement to deliver even more support, solution and value to Members.

View the job description here: ceda.co.uk/job-vacancy/

ceda Chair, Kirstin Hatherley, commented; “Peter’s contribution to ceda has been immense. I’ve really enjoyed working with him on creating and developing the Apprenticeship Standard and that is a major part of the significant legacy that he leaves.

“We will all have the opportunity to toast Peter and wish him a long, happy and healthy retirement at Conference in June.”

Smeg Professional have something exciting on the horizon! Stay ahead of the curve and visit the page below to discover more about their latest innovation.

Plus, Smeg professional are offering those who sign up to the waiting list the chance to receive exclusive information ahead of the launch and alongside the reveal at the 2025 ceda Conference.

CookTek a growing range of quality induction hobs

CookTek Helios range has grown in size since its launch last year with the new ‘Standard’ version adding 18 new models to the range.  These models all have 20 power and temperature settings.  They are available in either 2.5kW, 3.0kW or 3.5kW power ratings and have a combination of power and temperature settings giving full control-ability to the operator. Drop-in and twins also available. Plus the assurance of five years parts and labour warranty covered by ourselves. All enclosed in a modern case.

CookTek food holding buffet induction range.

The CookTek buffet range including the Incogneeto, and SinAqua models.  All these models are set by temperature required, not the power setting.  Which gives accurate level temperatures, holding food at a constant temperature.   The Incogneeto version is our top of the range units that is hidden under the counter, and works through the countertop.  So when service is cleared away, no visible sign of the induction unit.  The SinAqua units are drop in units, available in either square or round, and work really well with our Dolphin chafing dishes.  Not only will they keep food at a constant level temperature of your choosing, they are more economical to run than the chafing fuel cells.  With no need to buy, store or dispose of the tins, plus no naked flames.

CookTek Induction Woks

Our reviews we have had on our Woks, say they were surprised on the performance.  These units are really powerful, and available in different formats, wether the kitchen requires tabletop, drop-in or a wok suite, we can do it.  The suites are built with a knee operated water tap dispensing a small amount of water for rinsing the pan or adding water to the dish.  These units also have enough room under for a refrigerated drawer unit.  Induction woks save on energy, and also cuts heat down in the kitchen.

Retigo UK have launched their new Service Videos series on its new YouTube channel!

Based on feedback at Partners’ Meetings, the Czech oven manufacturer has created a Combi Oven Service & Installation playlist. This series is designed for engineers, technicians and installers who need expert guidance on servicing, maintaining and installing Retigo combi ovens in commercial kitchens. There are also many practical tips and key selling points in these videos.

Viewers will learn about Retigo ovens and how to make their job easier, how to remove and realign the door, how to avoid problems, why their cleaning system and technology is the best, what water treatment they recommend for combi ovens and why, and much more!

Stay ahead with expert advice, real-world demonstrations, and essential service know-how. Don’t forget to LIKE, COMMENT, and SUBSCRIBE to stay updated on the latest Retigo Combi Oven servicing tips!

Williams Refrigeration are delighted to announce the launch of their new Jade Counters and Cabinets, which reduce energy consumption while delivering practical benefits.

New Jade Counters

All refrigerated 2, 3 and 4 door counters are best in class and boast an A+ energy grade.  Their lower kWh rating means they are the most energy efficient on the market today.

Jade counters are excellent for kitchens where space is at a premium, offering a reduced width and impressive capacity – significantly more than comparable models on the market.

New CoolSmart capacitive touch controller offers a sleek design with a clear white display, high sensitivity and accuracy.  Easy to wipe clean and IP 55 rated.

Front breathing refrigeration system allows for installation in tight spaces, requiring no ventilation gaps at the back, top or side.

Low noise levels make them an ideal choice for open plan kitchens.

NB:  Models with Raised Pan Holders, Countertop Wells and Biscuit Tops are all available in the new format.

New Jade Cabinets

• Our greenest cabinets yet, offering reduced energy consumption compared to previous models
• New Coolsmart capacitive touch controller offers precise temperature control
• Natural hydrocarbon refrigerant
• Integral ‘easy grab’ door handle

Full details on our Jade range can be found at: https://tinyurl.com/4xy6m2h8

BRITA Professional is excited to announce the return of Grounds of Innovation for its third year – a celebration of the UK’s most innovative and creative independent coffee shops.

BRITA have teamed up with an expert panel of judges, including content creator and award-winning barista Ben Lewis, to find the coffee shops that stand out for their creativity, community impact, and inspiring atmospheres. The top ten winners will be crowned as the Grounds of Innovation 2025, with the first-place winner receiving an exclusive prize worth over £1,000.

From quirky menus to meaningful missions, the Grounds of Innovation campaign highlights the passion and dedication that independent coffee shops bring to their local communities. Winners will gain national press and social media coverage, along with an array of exciting prizes designed to support their continued growth.

Last year’s winners described the experience as a “absolutely amazing” and were thrilled to be recognised by a panel of industry experts. We can’t wait to see who will take the top ten spots this year.

Don’t miss your chance to showcase your creativity and be part of this incredible celebration of innovation in the UK coffee scene.

Enter now via the short application form below for your chance to WIN!

⁣Grounds of Innovation 2025 | BRITA®

A twin module Rieber ACS Varithek front cooking station now proudly stands within a new food service counter for a contract caterer.

“It’s a great example of how front cooking can transform a front of house operation. Thank you, Agorra Group, for working with us,” says BGL Rieber B & I and National Account Manager Joe Gunstone.

“The chef said it is a fantastic bit of kit, and he loves that he gets to interact with the customers.

“The site’s contract caterer chose this unit specifically for Theatre Cooking. The modules chosen include a 1/1 griddle and flat hobs. The option of a Rieber Teppanyaki non-stick grill pan (in addition to their regular pans), gives plenty of flexibility for the menu to expand the food offer for customers.

“The restaurant serves between 200-300 staff daily for breakfast and lunch.”

FRONT COOKING

Rieber Varithek ACS front cooking stations now include optional fire suppression and self-ventilation.

Varithek does not require overhead ventilation, and its ability to work inside or out means the caterers can take advantage of any good weather to provide meals in the fresh air or under cover.

BGL Rieber has also added the option of Amerex fire suppression. Varithek meets all fire safety requirements, will not set off any fire alarms, and can operate anywhere with the blessing of the fire officer. From fine dining to fast food, the Amerex KP system has the components to meet your client’s needs.

Varithek ACS takes theatre cooking to a new level of professionalism, making it ideal for private clients, event catering, director’s dining, and use within servery counters or food courts, etc.

The ability to generate extra revenue from a minimal footprint is key to Varithek’s success. Thanks to the range of cooking options, including induction and Ceran hobs, woks, griddles, pasta cookers, and fryers, virtually any menu style can be accommodated.

BGL Rieber chose AMEREX fire suppression to provide fire safety for its ACS units because we believe this provides the best alternative to traditional mechanical fire suppression systems.

Rational invites catering professionals to exclusive cooking demonstrations, led by Rational Ambassador Rehan Uddin, managing director of the Asian Restaurant Owners Network and owner of the acclaimed Indi-Yang Restaurant.

Bringing his innovative approach to the forefront, Rehan will showcase the advanced pressure capabilities of the iVario Pro bratt pan. Through an engaging demonstration, he will highlight how its intelligent cooking system enhances pressure cooking efficiency while preserving the rich, traditional flavours of Asian cuisine. Perfect for weddings, large functions, and even everyday dining, this modern approach delivers both productivity and speed with consistent results.

Authentic key dishes prepared on the day include, a rich Onion Gravy Stock, a flavourful Chicken Curry cooked on the bone, a creamy Moong Dal, and a deliciously sweet Gajar Halwa to finish.

The iVario Pro’s intelligent pressure-cooking function significantly reduces cooking times – by up to 35%, while preserving the integrity and flavour of each ingredient, ensuring top-quality products with minimal supervision.

Event details:

Date: Tuesday, 29 April 2025
Time: 11:00 – 13:00
Location: AJ Bell Stadium, Salford, M30 7EY

Date: Tuesday, 20 May 2025
Time: 11:00 – 14.00
Location: Hilton Glasgow, G3 8HT

These events are free to attend, but space is limited. Reserve your spot here: https://bit.ly/43XR0mT

Blue Seal Ltd are very mindful of the future equipment requirements for efficiency, 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.