Are you looking for a convenient and innovative way to explore Hoshizaki UK’s range of commercial refrigeration and ice-making equipment? Look no further than our newly launched virtual showroom!

Accessible from your computer or tablet, the virtual showroom offers an immersive and interactive environment for visitors to browse through our wide range of products. With the ability to interact with the products in a way that is not possible in a physical showroom, you can explore the different features, zoom in on specific details, and even view the products in operation.

In addition to these unique features, our virtual showroom provides a range of resources to help you make informed decisions about your purchase. Detailed product specifications, 3D models, and videos showcasing the products in use are just a few examples of the additional resources available.

If you’re looking for a convenient and innovative way to explore Hoshizaki UK’s range of commercial refrigeration and ice-making equipment, the virtual showroom is the perfect solution. With its easy-to-use platform, visitors can easily explore the products in detail, access additional resources, and make informed decisions about their purchase.

Don’t miss out on this excellent opportunity to experience the future of virtual showrooms!

Visit our virtual showroom today: Hoshizaki-europe.com/showroom

For more information on appliances in the Hoshizaki portfolio, please visit www.hoshizaki-europe.com or call 01322 616 900.

Williams latest Gem Multidecks feature a wide range of new energy efficient features but if real energy efficiency is a priority then units with doors can deliver further substantial cost savings.

• Over 60% energy saving compared to the open-fronted equivalent model
• Glass doors allow for customers to access merchandise as easily as possible whilst making significant energy savings
• Reduces heating bills as less cold air escapes the refrigerated Multideck
• Self-closing doors to prevent cold air leakage
• R100 HFD uses 1,066 kWh- saving £619.50 p.a. (rate of 35p per kWh)

For more information call 01553 817 000

With UK commercial kitchens under increasing pressure to find operational efficiencies and manage gaps in resource, Hobart is reintroducing its global first Two Level Washer, as an innovative and unique solution to a number of modern back and front of house challenges for UK operators.   

Previewed across Europe in late 2019 as ‘the warewasher of the future’, with an initial UK launch stalled by the pandemic, but still able to scoop two coveted awards in that time, the Two Level Washer sits in its own unique category. It has been developed by Hobart’s team of experts at the manufacturer’s Research and Development Centre following an extensive ‘customer-back’ innovation programme – evolving the machine through continuous operator engagement.

Designed to address challenges facing operators in all sizes of commercial kitchens, the Two Level Washer is the perfect solution for improved kitchen efficiency and workflow, boasting:

Double capacity

The labour-saving innovation boasts an additional stacked wash chamber, doubling the capacity of a conventional hood-type washer and washing up to 120 racks per hour.

No increased footprint

When space is limited and maximum output is required, the award-winning machine doubles the capacity and productivity of a conventional dishwasher within the same footprint as a single hood type.

Able to react to fluctuations in footfall

During lower periods of demand the bottom chamber can be disabled to minimise energy consumption and then re-enabled when there is a requirement for higher volumes – helping kitchens keep up with fluctuations in customer footfall.

Simultaneously washes different types of ware

With the option to use the lower chamber as a dedicated utensil washer or as a standard dishwasher, the Two Level Washer helps meet the demands of both front and back-of-house teams by washing different types of ware simultaneously, saving time and keeping up with the kitchen flow.

Reduced maintenance and operating costs

Hobart’s GENIUS X² filtration system and Interlocked Strainer prevent food soiling from entering the main wash chamber which reduces detergent consumption. The Smart Connect App and USB port allow for remote programming and performance monitoring, while improved service and diagnosis deliver a higher first-time fix rate. The higher capacity functionality means fewer wash cycles which in turn reduces maintenance costs.

An energy efficient, insulated, four-sided hood retains heat and sound energy within the machine and improves the working environment, and also removes the need for expensive extraction canopies.

Improved efficiency and workflow

The easy to use Two Level Washer streamlines workflow, with single touch control and a clear overview of the wash process. Excellent wash results are achieved with a 35% reduction in detergent usage as the SENSO-ACTIVE system constantly monitors and ensures the water quality, reducing the need to drain and re-fill the machine. The dedicated Hygiene cycle improves machine maintenance and keeps the machine fresh.

Dealers and end users should visit www.hobartuk.com/twolevelwasher to find out more about Hobart’s Two Level Washer.

Win a brand new iCombi Pro with the Lifetime Achievement Award!

In celebration of Rational’s 50th anniversary, the market leader in hot food preparation equipment have launched their latest campaign, the Lifetime Achievement Award!

The search is now on for the oldest Rational combi-steamer in use, within the UK and Ireland. To be in with a chance of winning a new iCombi Pro 6-1/1 model, customers just need to send in a picture of their Rational combi-steamer and its serial number.

“Rational’s commitment of continually creating value for our customers, means that our cooking systems have developed throughout the years, and continue to benefit operators in modern-day professional kitchens. The lucky winner of the Lifetime Achievement Award will experience the latest iCombi Pro with its intelligent functions.” comments Brendon Land, Managing Director, Rational UK.

Customers can find out more at https://rat.ag/zqVGQz The competition finishes on 30th June 2023, terms & conditions apply.

CiBO+ launched in April 2022 and has had an incredible first year! With three awards already under its belt, the global sales for this high speed oven outnumber any other product launched by Lincat in its entire 50 year history! Lincat has already had to double the size of their production facilities to keep up with demand!

Paul Godfrey, Sales & Marketing Director for Lincat, said:

“CiBO+ utilises a unique, patent pending tri-heat technology Microwave, TurboAir and ContactBase. Operators were quick to appreciate the superior quality cook results delivered by the controllable ContactBase, which along with the TurboAir creates a dual temperature cavity.

“Where quality has historically been compromised for speed, CiBO+ with its unique Tri-Heat technology guarantees excellent results and no soggy bottoms, delivering perfectly cooked hot snacks, pizza, pastries, sweet food, appetisers, main dishes, side dishes and breakfast dishes.

“What also makes CiBO+ unique is the five temperature groups, instead of compromising food quality by cooking everything at the same temperature, users can set up to five different oven and base temperatures and then menu items can be assigned to a group which will deliver the best results.”

High on the agenda for end users was achieving the same high quality results for every order. Ventless, compact and plugging into a standard 13amp socket, CiBO+ is designed to be used in non-traditional spaces such as garage forecourts, convenience stores, back counters in leisure centres etc. and with this brings the challenge of multiple operators with potentially limited food skills.

With CiBO+ achieve the same high quality result for every order. Simply press any one of the 40 menu items on the QPad touch screen and the oven will do the rest. Removing language barriers, minimising training time, operating errors and food waste.

It is easy to customise the position of menu items on the screen and optimise recipe settings to suit the needs of the business with the Touch & Change concept technology.  Simply touch what needs to be changed, and change it. The PIN lock can be utilised to protect recipe settings, for the same great results every time regardless of the operator. For chains and multi-site operations, menus can be cloned and shared between sites via USB.

Designed to deliver big in small spaces, the 395mm x 600mm compact footprint has a generous sized oven easily accommodating a 12” pizza!

Available in four colours – black, purple, green and red. Support dietary preferences with a green oven for vegan and red for proteins, alternatively business owners can choose the colour to suit their business.

With increasing energy costs and a growing awareness of the need for sustainability, CiBO+ has been designed to be kinder to the planet and bottom line. 25% faster heat up, rapid Cooldown+, plus cooking 12x faster than conventional cooking methods, saves energy and time, as well as increasing staff productivity. And the savings don’t stop there! Designed to be efficient in the use of the energy during the cooking process CiBO+ will deliver 3 x 12” pizzas and 6 toasties using just 1.44kW of energy!

The ventless technology also deliver energy savings re-circulating the hot cooking air through a heater and catalytic converter before its blown back into the cooking chamber.

And when the oven isn’t in use, in eco model it uses less than 1kW per hour!

At a time when everyone is sensitive to cross infection, unique antimicrobial protection technology reduces the spread of viruses on touch points including the touch screen and door handle.

The unique rapid Cooldown+ programme cools the oven in minutes without the need for an ice tray. CiBO+ Sparkle Cleaner, CiBO+ Protect Shield and a smooth, easy to clean cavity speed up the cleaning process. Designed for easy access, the front mounted air filter can be easily removed and put through the dishwasher.

For peace of mind, CiBO+ has been designed to be future proofed, with USB for updates, configuring and cloning menu sharing.

As with all Lincat products sold in the UK, FriFri fryers will be supplied with a comprehensive, two-year parts and labour warranty.

CiBO+ is available to purchase from Lincat. To book a demo or for more information please call 01522 875500 or see www.lincat.co.uk.

Lincat are a ceda Silver Partner. Contact them or learn more by using the button below.

UK subsidiary of Czech-based manufacturer of premium combi ovens RETIGO UK LTD have announced that they are now giving 3 years warranty to their partners as a celebration of 30 years of innovations.

The first Retigo combi oven was designed and produced in the garage in year 1993 in the east part of the Czech republic. A year after, Retigo was founded by 5 friends who have remained owners till now.

Retigo opened their own UK subsidiary in October 2020 with the UK warehouse and UK support services in place. Last year, Retigo UK Director Aneta Juroskova announced the company was to build their own team in the UK in order to increase the level of support services and achieve organic growth. She commented, “Retigo as a manufacturer focuses on designing and producing premium combi ovens. Reliabilty of our ovens is absolutely key and has been proven by our customers over the years.

“We are pretty confident about our quality and so to celebrate 30 years of innovations, we are now providing 3 years warranty as a standard to all our UK partners.“

Retigo UK launched the news at HRC 2023 in London last week. More details were provided to their partners at a private event at their stand on the second day of the show.

Retigo UK are a ceda Silver Partner. Contact them or learn more by using the button below.

Foster and Gamko are inviting visitors to explore the new websites for both brands. The websites have been designed to be a source of information for our dealer network and to educate operators in our products and services.

It’s now easier to learn more about Foster and Gamko product ranges and their spec data is driven directly from their central system, meaning it is continuously being synchronised to the latest information.

“It’s wonderful to now have a pair of websites that represent the quality and reputation of our brands,” said Kirsty MacLeod, Commercial Marketing Manager at Foster and Gamko.

“We’ve really focused in on user experience during the build, for example, we’ve embedded our immersive showroom into product pages to make it even easier to picture the product in a real-life kitchen or bar environment. We can’t wait to hear what you think!”

New features include:

• – Product filters meaning finding the right product has never been easier.
• – Dedicated knowledge hub has been created to act as a resource for the latest information on food safety, staff training and expert advice.
• – Customer care area to support dealers and operators.
• – Easy access to resources such as our price list, energy labels and product data, with dynamic spec sheets.

For more information, or to check out the news websites, visit www.fosterrefrigerator.com and www.gamko.com.

Foster and Gamko are a ceda Platinum Partner. Contact them or learn more by using the button below.

Blue Seal supply an electric rapid heat up rise & fall grill QSET60 & QSE60, which is used mainly in conjunction with island suites for flash heating and cheese melting etc. or for accelerated cooking in cafés & small restaurants.

This unit comes in handy when there is no room under a gas canopy for a traditional gas salamander due to other equipment prioritising the menu requirement, but a fast performance salamander is needed for specific minimal purpose.

These highly fuel and time efficient, compact 600mm wide, rapid heat units are extremely versatile lending themselves perfectly for “au gratin” cooking as well as keeping food warm. They can be positioned conveniently on the end of an island run or on a wall bracket above a work top.  All Blue Seal Grills & salamanders, can be wall mounted or bench mounted for ease of application.

Considerations when buying these units would be menu requirements dictating the food volumes going through the relevant appliances. Whether they are looking for power savings/efficiency/heat on demand or continuous heat through the service.

Kitchen space, power requirements on site may determine what type of unit is required or where it needs to be positioned in the kitchen to appease chef’s requirements and flow of kitchen.

Blue Seal has also recently relaunched the Cobra product range with a new look CS9 gas salamander grill. The grill uses high efficiency infra-red burners and is fully modular in its aesthetic, within the New Cobra Range.

Salamander requirements are obviously concept determined, with less dependence on them with the rise in use of chargrills, griddles & solid fuel grill’s, over the last 10 years. Steak specific restaurants dropped in popularity a number of years back and are now coming back in trend, such as Gaucho’s / Miller & Carter etc. However the development of rapid heat up rise and fall grills in conjunction with other protein cooking appliances continues to limit the sale on traditional gas / electric salamander grills in larger concepts and chain restaurants. There will probably always be a requirement for the traditional salamander units, especially in smaller independent restaurants / pubs and cafés, and Blue Seal will always accommodate this within its product range.

Blue Seal are a ceda Silver Partner. Contact them or learn more by using the button below.

Michelin-quality food efficiently created with modern cooking systems.

Creating food of the highest quality takes dedication and skill. Creating it sustainably requires embracing the latest technology to create the most efficient and coherent kitchen possible.

Eight months after it opened, Unalome by Graeme Cheevers, in Glasgow, was awarded a Michelin star. With a menu that draws inspiration from Japanese cuisine and French cooking techniques, Unalome showcases Graeme’s ingenious approach to food. “I like to take my influences and combine them in new ways, in my style,” he says. “The menu is always changing as new ingredients become available as the seasons change.” Ingredients are sourced from local suppliers, with Graeme’s farm to fork philosophy being taken to the next level with herbs and vegetables being grown in-house in an advanced hydroponic cabinet.

Rational cooking systems play a key role in improving Unalome’s sustainability. “Throughout my career, I’ve used Rational cooking systems,” he says. “I knew that they would help me to create a modern, sustainable kitchen that would maximise our cooking capacity while reducing energy consumption.”

Unalome’s kitchen features an iVario Pro 2-S, an iCombi 10-1E and an iCombi XS. The iVario Pro has two pans that can be used independently. “We mainly use the iVario Pro for making stocks and sauces,” says Graeme. “During service, we use it for cooking Sous Vide, so it’s in use pretty much the whole day.” The model at Unalome also features pressure cooking. “It lets us use tougher cuts of meat, we can set it up to cook overnight and it gives us tenderness, flavourful results.”

The iVario Pro’s multifunctionality has had a huge effect on working life at Unalome. “As well as the main open plan kitchen we have a small prep kitchen,” says Graeme. “Having something that can replace five traditional appliances makes it much more streamlined and efficient.” Features like AutoLift, which reduces manual handling and eases cleaning have made it a hit with staff. “They love how easy it is to clean, plus at the end of the shift they use it to make a communal dinner for everyone, which always goes down well!”

The iCombi Pro plays an equally important role at Unalome. “We use it for everything,” says Graeme. “We bake our own bread, and it’s great for that. We can also set it going to prepare batches of canapes throughout the day, knowing that they’ll come out exactly as we want them thanks to the programmable recipes.” The iCombi’s self-cleaning function has also become popular with staff. “Not having to hang around at the end of the day cleaning it has been a big hit,” said Graeme. “Just put on the self-clean cycle and go home!”

The ability to program recipes is a key feature in both the iVario and iCombi Pro. “It’s very easy to set up new recipes,” says Graeme. “As our menu changes so often, this is hugely beneficial.”

Recipes on both systems can be uploaded and edited through Rational’s ConnectedCooking platform, which also allows Graeme complete access to full operational information anywhere thanks to the simple to use the app. “Being able to check on what they’re cooking when I’m not in the kitchen is very useful,” says Graeme. “I can also check to ensure our standards of cleanliness and hygiene are being met, and it also logs full HACCP data which saves a lot of time.”

Issues like sustainability and reducing energy consumption have become increasingly important in the past year, but modern cooking systems like Rational can also help with the shortages of staff many restaurants are struggling with. “Not only can fewer people produce more food with them, but modern cooking systems are something new staff are looking for.”

“Rational systems would always be my recommendation for anyone looking to modernise their kitchen,” says Graeme. “If we didn’t have them there would be more maintenance issues, tighter time constraints and a more crowded kitchen with the extra appliances we would need. Our Rational cooking systems reduce waste and energy use while creating a more pleasant working environment.”

RATIONAL is the leading provider of hot food preparation cooking systems and, with the iVario Pro and the iCombi Pro multifunctional cooking systems, the company delivers 95% of all conventional cooking applications. Rational’s ConnectedCooking allows operators to monitor, manage and update their Rational appliances remotely, from a PC, tablet or smartphone.  The combination of the iCombi Pro, iVario Pro and ConnectedCooking delivers the best kitchen management and the best cooking solutions. For information and brochures, or to find out about free Rational Live online demonstrations, call +44 (0)1582 480388, freephone 0800 389 2944 or visit www.rational-online.com.

Rational are a ceda Platinum Partner. Contact them or learn more by using the button below.

If you hold a senior leadership position in a company that specialises in design, projects and equipment for the food service, catering and hospitality industry, your responsibilities will likely expose you to various risks.

These risks include claims made against you from anyone you come into contact with during your employment; employees, clients, creditors, regulators and competitors.

You may be personally liable for defending these claims, which can be extremely costly. Directors and officers liability insurance will protect you from personal liabilities in the face of legal action.

What are the risks?

Despite following the appropriate company procedures, things can go wrong, and claims can arise for various reasons. Some examples include:

• – A wrong decision relating to financial aspects of the business, such as future investments or employee pension schemes.
• – Issues with health and safety practices that result in an accident in the workplace.
• – Employee rights, including those relating to unfair dismissal.
• – Intellectual property issues or claims of poaching competitor’s clients.

Even if the claim is false, you’ll still have to pay the legal fees to defend yourself.

Why do claims happen?

Claims can happen for a variety of reasons, such as:

• – regulatory investigation
• – mismanagement or negligence
• – libel or slander
• – breach of duty of trust
• – unfair dismissal or discrimination
• – anti-competitive behaviour.

What does director and officers insurance cover?

Also known as management liability insurance, directors and officers liability insurance typically covers activities that can be described as a “wrongful act”. This could be any of the following actually or allegedly committed or attempted by a director:

• – error
• – falsification
• – misleading statement
• – action or omission
• – negligence or breach of duty.

Investigations relating to a claim could severely damage your professional reputation, even if your name is cleared. This insurance will cover the cost of public relations to manage adverse publicity.

Here to help

From employee or public health and safety concerns to criminal proceedings, there are many risks directors need to manage and protect against.

If you want to understand if directors and officers insurance is right for you, contact Marsh Commercial’s Insurance experts.

Depending on your role and responsibilities, they can advise you on the level of cover you need. Contact Leah Gregory on 07385 482545 or email leah.gregory@marshcommercial.co.uk.

Marsh Commercial are a ceda Associate Member. Contact them or learn more by using the button below.