On 20^th December 2024 Inox Fabrications acquired Cass Fabrication, a fellow Lancastrian company who specialised in fabrication, counters and bars. All Cass customer accounts will be transferred over to Inox Fabrications with immediate effect.

In an open letter to customers and employees, Lee Preston, MD at Blackburn-based Inox Fabrications said, “Whilst we do not envisage or foresee any problems there will be a period of transition while the transfer of administration is completed, and noted we’re already in the process of amalgamating the Cass team into Inox.”

Commenting on the purchase, Lee said, “It was evident after our initial discussions that Cass would be a strong addition to Inox. I felt the acquisition would bring great opportunity and allow us to grow our offerings across all facets of the business, from Fabrication and Bar Systems to Counters and Kitchen Ventilation.”

This second acquisition rounds off a busy few years for the Inox team. At the beginning of 2022 they acquired The Canopy Company. At the end of the same year they invested in new heavy-duty equipment, replacing an old Co2 laser for a state-of-the-art fibre optic model, as well as upgrading their on-site nitrogen generator and installing a new demand-based air compressor.

In early 2023 Inox began a company-wide digital transformation. 65” screens were installed across the workshop and all staff were given individual tablets, as the company worked towards becoming a “paperless” shopfloor. This was followed by the huge challenge of upgrading their folding machines, again replacing old equipment with new hybrid servo-driven models. By the end of 2023, the majority of all Inox’s core machines and technology had been upgraded.

In April 2024, after 19 years, Inox moved half a mile down the road. “Space had always been an issue for us, and this was compounded when we upgraded our equipment”, said Lee. “As a result, our manufacturing became faster, and our processes more efficient. The ventilation side of the business had also seen continuous year on year growth, and we were quickly running out of physical space, ultimately resulting in us moving to a much bigger and more modern site.

“Today we find ourselves in a very different place to where we were three years ago. We now employ 40 members of staff, with a combined floor space of 33,000 sq ft across two sites. Another goal was to restart apprenticeships to bring in new talent into our workforce. Today 10% of our current staff are on an apprenticeship programme. In addition to this we also have a T Level student from Blackburn College.

“2025 marks our 20^th anniversary. I’m very much looking forward to celebrating our achievements and excited to see what the future holds.”

It’s been well documented that we’re currently grappling with a significant shortage of gas engineers in the UK, a challenge that is expected to intensify through 2025.

This shortage is driven by a combination of an aging workforce, increasing demand for gas-related services, and the evolving landscape of energy transition.

Despite governmental initiatives to phase out fossil fuel boilers, gas engineers remain essential, especially in the commercial catering industry.

The scope of the shortage

Even as we move towards greener energy solutions, the need for qualified professionals to manage existing gas infrastructure and facilitate the transition to alternative heating systems remains high.

Also, the UK’s commitment to achieving net-zero emissions by 2050 involves a significant shift towards renewable energy sources, including the adoption of heat pumps as a low-carbon alternative to gas boilers.

However, this transition is hindered by a shortage of trained installers, with at least 27,000 additional gas engineers needed by 2028 to meet government installation targets.

The shortage of gas engineers presents both challenges and opportunities. For those considering a career in this field, the current landscape offers a promising path with job security and growth potential.

The ongoing demand for gas-related services, coupled with the need for skilled professionals to lead the transition to renewable energy solutions, underscores the critical role gas engineers will play in our future.

Exclusive offer for ceda members

As part of Back 2 Work Group Limited’s Associate membership with ceda, we are offering all members an exclusive 10% off all paid gas courses.

This includes our managed learning programme for new entrants to the Gas industry, and other Gas-related training courses.

As well as this, we also offer a funded Commercial Catering Equipment Technician apprenticeship, which is available for anyone of any age, and is either fully or partially funded by the ESFA (Education & Skills Funding Agency), making it a cost-effective and highly suitable recruitment solution.

At ECTA (part of the The B2W Group), we specialise in providing domestic and commercial gas engineering apprenticeships for employers to utilise as a cost-effective solution to the shortage of gas engineers.

Upcoming Course Dates

Domestic Gas Engineer Apprenticeship – Feb 24th, March 24th & June 23^rd 2025
Commercial Catering Equipment Technician – April 21st, May 12th & July 21^st 2025

Welcome to ignite, by ceda.

ceda represents over 125 companies across the UK. And each and every ceda member is a specialist. Design specialists, project specialists and equipment specialists. All exclusively serving the foodservice, catering and hospitality industry.

Quite rightly, we’re massively proud of what our members create. And so ignite is their showcase. In each issue we feature amazing projects and installations for organisations of all sizes up and down the UK and beyond.

Every year at our annual conference we honour the best of our members’ projects with the ceda Grand Prix Awards. In this special edition of ignite we celebrate the 2024 award entries…

Blue Seal Commercial pizza ovens are traditional Italian style, including traditional stone base deck ovens, as well as our newly introduced forced air electric conveyor ovens, perfect for cooking delicious deep-base or thin based pizzas. Designed for everyday professional use, these powerful electric ovens cook at high temperatures to ensure fast service and great cooking results. The Blue Seal pizza ovens are a fantastic alternative to wood burner stoves or gas ovens, which are higher maintenance and require more specialist and costly extraction systems, to take away smoke and fumes. Our deck ovens accommodate 4 x 12” pizzas per deck, they are compact, versatile and very operator friendly. The Conveyor ovens will accommodate up to 45cm diameter pizza and will produce 50 x 30-35cm pizza /hr. These fast efficient ovens are ideal for take away or traditional restaurants.

Blue Seal offer single deck and twin deck ovens, for which a single can be stacked onto the twin deck very easily creating a triple deck, maximising the output from the floor space. This can also be done with the conveyor oven, up to x3 ovens high, massively increasing production rates from the same footprint. The Blue Seal oven chambers, all function independently allowing the pizza chef to control temperatures and bake more types/sizes of pizzas at once, therefore reducing serving times for busy restaurants.

The fact that the deck ovens are only single phase power supply makes them very versatile and suitable for dark kitchen takeaway sites and certain mobile kitchen operations, that may have limited power supplies. Due to the electric power supply, the ease of installation is simplified as there are no complex regulations regarding interlocks/ ventilation and extraction requirements, as associated with gas powered or solid fuel type ovens. The ovens can also be used in professional temporary and portable kitchens, as long as there is adequate air circulation and any vented heat/steam can be dissipated into the atmosphere or directed outside, to maintain healthy & comfortable HSE working environment tolerances.

We appreciate that restaurants need un-compromised, consistent quality results from the equipment they use. That is Why Blue Seal Pizza ovens use accurate thermostatic temperature control, eco-compatible material for thermal insulation and high quality refractory stones which provide excellent heat retention.

To complement our exemplary pizza oven models, we have introduced chain driven fixed head spiral mixers to our portfolio, for dough production in traditional operations. These come in single or two speed options, both having 30 litre stainless steel bowls accommodating 20kg dough production.

These ovens & mixers compliment the rest of the Blue Seal product range very nicely, maintaining the power/performance and reliability, expected from our brand.

Take a look at our pizza range here.

Call 0121 327 5575 for more information or visit www.blue-seal.co.uk

Rational UK, is pleased to announce the release of their latest customer reference story videos, showcasing how the Rational iCombi Pro combi-steamer has helped Ciaran McLarnon to grow his business from strength to strength. The video is now available to view on RATIONAL TV.

Ciaran McLarnon, the founder and owner of The Focacceria and The Hundredth Monkey Bakery, is redefining the art of bread-making and Italian-inspired cuisine in Northern Ireland.

Operating from a unique space in a furniture store cafe, The Focacceria specialises in Italian-style sandwiches made on freshly baked focaccia and schiacciata, with highlights including their best selling Chicken Parm sandwich or their take on a meatball sub, all crafted with Irish ingredients. Ciaran’s philosophy revolves around combining local produce with Italian culinary techniques, creating elevated dishes that resonate with his customers.

Central to his operation is the Rational iCombi Pro, an innovative cooking system that streamlines processes and maintains consistency, allowing Ciaran to experiment and perfect his bread recipes. From award-winning bagels to crispy baked chips, the iCombi Pro’s precision has been key to scaling its operations and ensuring a high standard of quality. Its ability to bake, steam, and roast efficiently has reduced energy costs and eliminated the need for traditional equipment.

“The iCombi Pro has been completely invaluable to me,” says Ciaran. “Every part of our prep and service gets the iCombi Pro treatment to some degree, and it’s sped everything up, made it easier, and more enjoyable.“

Ciaran envisions expanding his concept to multiple cities and countries, leveraging Rational technology to ensure consistency across different locations. His ultimate goal includes establishing a wholesale bakery powered entirely by Rational equipment, setting new standards for sustainability and efficiency in baking.

With a focus on flavour, quality, and technology, The Focacceria is shaping the future of artisanal bread and Italian cuisine for Belfast locals.

Discover Ciaran‘s journey, now available for viewing on RATIONAL TV: visit rational-online.tv