In this blog post, we speak to Andy Norton as he celebrates 27 years working in Hoshizaki UK’s Service Department by answering some FAQ’s surrounding Service. 

1. What types of ice makers do you service?

• We service a wide range of ice makers within the Hoshizaki range from cubers, flakers, crescent and special ice makers.

1. How often should I service my ice maker?

• We recommend to service your ice maker every 6 months to ensure optimal performance.

1. Why does my ice maker need servicing regularly?

• Regular maintenance helps to prevent breakdowns and can extend the lifespan of your unit. It also ensures that the ice making system is sanitized to ensure ice quality is maintained.

1. What are common signs that my ice maker needs servicing?

• Common signs include reduced ice production, ice that is smaller or misshapen, strange noises, water leaks, or ice with an unusual taste or odor.

1. What is included in a standard ice maker service?

• A standard service includes a thorough cleaning, sanitizing, inspection of all components, checking for leaks, testing ice production, and ensuring that the unit is operating efficiently.

1. Can you help with ice maker installation?

• Yes, we provide professional installation services for new ice makers. Our team ensures that your unit is installed correctly and operating efficiently from day one.

1. How much does ice maker servicing cost?

• The cost varies depending on the type and condition of the ice maker. Please contact us for a detailed quote based on your specific needs.

1. How long does a typical service call take?

• A typical service call takes between 1 to 2 hours depending on the complexity of the issue and the model of the ice maker.

1. Do you provide a warranty on machines?

• Yes, Hoshizaki ice machines, storage bins, crushers, sushi cases and integrated drain pumps are supplied with a 2 year parts and labour warranty. Condensate pumps are covered by a 1 year limited warranty only. Failure to maintain and clean the pump as per manufacturers guidelines may invalidate the warranty.

1. What should I do if my ice maker is leaking?

• If your ice maker is leaking, turn off the water supply and unplug the unit. Contact us immediately to schedule a service appointment.

1. Why is my ice maker producing cloudy or odd-tasting ice?

• Cloudy or odd-tasting ice can be caused by water impurities or a dirty water filter. Regular cleaning and filter replacement can help resolve this issue.

1. Can you service my ice maker if it’s still under warranty?

• Yes, we can service ice makers under warranty. In fact, it is recommended that an ice maker is serviced from brand new to ensure a long lifespan.

1. Do you offer maintenance contracts?

• Yes, we offer PPM contracts that include regular servicing and priority support. This helps prevent unexpected breakdowns and ensures your ice maker runs smoothly year-round.

1. How do I schedule a service appointment?

• For all service desk queries please contact our Service Team at ukservice@hoshizaki.uk. Our contact number for service and technical support 01322 616900 however, please note we are unable to accept service calls over the phone.

1. What regions do you service?

• We service the UK and Ireland. Please contact us to confirm if we cover your location.

1. What should I do before the technician arrives?

• Ensure that the ice maker is accessible, and any stored ice is removed. If the unit is leaking, turn off the water supply and unplug the machine before the technician arrives.

1. Why is my ice maker not producing ice?

• Common causes include a clogged water filter, issues with the water line, or a malfunctioning component. A service call will diagnose and fix the problem.

1. Can I perform any maintenance on my ice maker myself?

• Yes, you can regularly clean the ice bin and air filter, replace water filters, and keep the area around the ice maker clear of dust and debris. We have detailed some steps below to follow prior to making the service call. Each ice maker also has its own manual so please refer to this. However, professional servicing is recommended for more complex maintenance tasks.

         MAINTENANCE

• Ensure all staff are aware of the dangers of contamination and understand how to prevent it.
• Empty the ice bin completely at least once every week to clean and sanitise with a proprietary cleaning fluid such as Milton and rinsed thoroughly.
• Ensure all objects in touch with the ice – such as scoops, tongs and buckets – are also treated.
• Move ice storage vessels away from customer reach.
• Keep regular checks to make sure the machine is in good condition – especially the door, as broken or loose fitting doors are one of the most common faults to occur on ice makers.

1. What are some Do’s and Don’ts when it comes to day-to-day ice hygiene?

Although not always recognised as such, ice is a food and the ice maker that makes the ice is a food production machine which means that, as well as functionality, hygiene is crucially important. Poorly made, stored or handled ice can potentially become a source of food poisoning. After all, the ice contained in the ice bin is a basic foodstuff in its own right, held in a non-refrigerated vessel!

The Do’s

• Properly wash hands before any direct or indirect contact with ice, ideally using hand sanitizer for at least 20 seconds.
• At all times, hold the ice scoop by its handle and strictly avoid touching other parts of the scoop.
• Create designated and easy-to-reach spots to place your scoop, ideally on a stainless-steel tray or rubber mat with proper drainage.
• Change rubber mat with each shift.
• Pick scoops that are made of non-porous and washable materials with smooth surfaces, such as impervious plastic, fibreglass.
• Only keep items around the ice chest and ice maker that are needed to scoop ice: the scoop and a tray or mat. Remove all other items.
• Optional: Carry out a routine microbiologic sampling of the ice and ice contact surfaces of the ice maker.

The Dont’s

• Don’t handle the ice with your hands.
• Don’t return unused ice back into the ice maker or bin.
• Don’t return unused ice back into the ice chest.
• Don’t store the ice scoop inside the storage bin or chest.
• Don’t expose your accessories to unnecessary contamination by keeping them away from floors, door handles, service charts, and other non-food contact surfaces at all times.
• Don’t place your ice maker within frequent walking routes. It is better to limit access to avoid unnecessary contamination.
• Don’t miss out on your daily, weekly, and monthly cleaning and maintenance routines.

As the festive season approaches, the hustle and bustle in commercial kitchens ramps up, especially in restaurants preparing for the holiday rush. To ensure your, or your client’s kitchens and ventilation systems are set for peak performance, a thorough pre-Christmas clean is essential.

At J&I Cleaning Services Ltd, we specialise in comprehensive kitchen and ventilation deep cleans that guarantee a spotless environment for busy chefs. A clean kitchen not only fosters a safe cooking space but also boosts morale—happy chefs lead to happy customers!

Why Choose J&I Cleaning Services?

• Expertise You Can Trust: Our team is experienced in deep cleaning commercial kitchens and ventilation systems, ensuring no corner is overlooked.
• Free Site Surveys: We offer complimentary site surveys to assess needs of the client and prepare a tailored proposal—absolutely free of charge.
• Flexible Solutions: Whether you, or your clients require a complete kitchen and ventilation deep clean or just want to refresh front-of-house areas, bars etc, we can cater to specific requirements.
• Non-Obligatory Quotes: All our quotes are non-obligatory, giving you and your clients the flexibility to make decisions at your own pace.

Make this holiday season a success by ensuring your client’s kitchens are sparkling clean and ready for action!

Contact Us Today!

For a free quote or to schedule a site survey, email us at info@jicleaning.com, call us on 020 8866 3413, or whatsapp us on 077 9600 9802. At J&I Cleaning Services Ltd, we are dedicated to supporting business’s needs, ensuring commercial kitchens shine during the festive season.

Happy Chefs, Happy Customers!

Prepare for the festivities ahead with confidence—partner with J&I Cleaning Services Ltd today!

Microsave’s mission is to reduce costly repairs and downtime for commercial microwaves and Accelerated Cooking / speed ovens.

With extensive industry experience, we know the impact of breakdowns caused by spills and inadequate cleaning. Our solutions MicroLiners, Micro Trays and MicroMats protect equipment, simplify cleaning, improve hygiene, and extend appliance lifespan.

MicroLiners:

Microsave Cavity Liners provide a sustainable alternative to traditional cleaning methods for microwaves. These durable liners reduce reliance on harsh chemicals and disposable supplies, safeguarding microwave interiors from food particles and spills. Easy to insert and clean, they ensure ongoing protection against damage, minimizing costly repairs and downtime.

MicroTrays:

Microsave’s Teflon-coated cooking trays, designed for speed ovens and microwaves, offer versatile kitchen use. Available in two sizes and four colours, they help keep food types separate, similar to chopping boards. With a 25mm depth to contain spills, they ensure the oven stays clean, and the durable Teflon surface wipes clean in seconds. Reinforced with a support cage, these trays deliver lasting value for commercial kitchens.

MicroMats – Teflon Base Liners:

Designed specifically for Panasonic combi/speed ovens, MicroMats prevent food spills from causing irreversible damage to oven bases. Priced competitively, these custom-fit liners offer comprehensive coverage and easy cleanup, preserving oven hygiene and operational efficiency.

Each Microsave product is engineered to meet stringent hygiene standards while reducing cleaning efforts and operational costs.

For more information on how Microsave can benefit your customers and enhance your product offering, visit www.microsave.co.uk. CEDA members can also enjoy an exclusive 25% discount on all Microsave products.

Elevate your cooking with the most universal, practical, and versatile cut for the chef.

At Sammic, we are committed to enhancing your kitchen processes. That’s why we present the Déli-cut, the perfect ally for chefs seeking a dynamic, versatile, and functional cut. This innovative 4x4x8 mm Brunoise-style cut is especially practical for cooking, sautéing, dressing salads and recipes, cooking fillings, and much more. And the best part? No special machine needed! Simply by combining a julienne disc and a dicing grid, you can achieve this cut with your Sammic vegetable preparation machine​.

Versatility in your kitchen

Are you going to cook tacos, pintxos, soups, fillings, salads, stir-fries, etc.? With this 4x4x8 mm brunoise type cut, your options are unlimited. Déli-Cut is, par excellence, the most versatile cut on the market, allowing its use in 90% of culinary preparations.

Déli-Cut: a cut for all Sammic vegetable preparation machines

The best aspect of our Déli-Cut is that you don’t need additional machines. With just an FCE/FCES disc and an FMC/FMS grid, available in both the Compact and Heavy Duty lines, you can achieve this universal cut, adding consistency and quality to every dish you create.

North Manchester General Hospital, part of the Manchester University NHS Foundation Trust, has implemented Hupfer’s VARIOCART trolley to enhance its catering services. The hospital’s catering and hospitality manager, Michael Eastham, reports that the VARIOCART is already enhancing service quality, handling, and load efficiency for his 65-member team, who serve up to 2,500 meals daily.

Designed for demanding environments, the VARIOCART boasts a robust 300kg load capacity, with 100kg per shelf, reinforced by extra-strong welded seams. The trolley also features adjustable shelves with 11 configuration levels and an optional ergonomic handle that encourages better posture for staff of all heights. Eastham highlighted the benefits for his team, stating: “It’s already evident that Hupfer’s VARIOCART is much smoother to manoeuvre, and the handle positioning allows for easier movement across the hospital site, reducing strain and improving staff wellbeing.”

Supporting NHS Sustainability Goals
Beyond its performance, the VARIOCART stands out for its sustainability features, which align with NHS targets for reducing carbon emissions. The trolley is made from approximately 85% recycled materials, and its flatpack delivery reduces transport space by 75%, cutting both storage costs and the hospital’s carbon footprint. Hupfer also offers climate-neutral shipping to further enhance its environmental credentials.

The VARIOCART is supported by Hupfer’s innovative Buy Back Guarantee. This program ensures that at the end of its life, the trolley can be recycled, with Hupfer buying it back or arranging local recovery. The scheme helps hospitals participate in the circular economy, with rebates available when purchasing replacement products. “This is a brilliant initiative for life cycle works, knowing the product will be recycled rather than putting the responsibility on operators,” Eastham added. He has already recommended the VARIOCART to other NHS Trusts and Manchester University NHS Foundation Trust sites.

Marc Sumner, sales and marketing director for Hupfer UK, emphasised the product’s market-leading features, saying: “We were always confident that VARIOCART would stand out for its load capacity, handling, and ergonomic design. The added sustainability benefits, including our Buy Back Guarantee, make it a game changer in the catering sector, especially for hospitals with high-volume operations.”

As the VARIOCART continues to gain traction in healthcare settings, its combination of performance, durability, and eco-friendly credentials makes it an essential tool for modern catering teams.

For more information, visit https://uk.hupfer.com/en/commercial-catering/transport-solutions/variocart/

Industry stalwart Martin Allen has joined ceda Platinum Partner, Hupfer UK, as National Sales Manager – and this is your invitation to meet him and discuss the range.

Martin’s appointment brings a wealth of catering industry experience to complement Hupfer’s innovative range of solutions for storage, transportation, kitchen logistics, regeneration, warming and presentation.

Many of you will know Martin from previous roles over many years in foodservice sales, where he has built strong dealer relationships.

Now he will be working closely with dealers to support the specification of Hupfer products including storage solutions and servery units, trolleys, transport, regeneration, holding and warming units.

Hupfer UK is fully invested in the UK with new impetus and keen to chat with any dealers or distributors about the added value potential of its integrated solutions – all built with energy efficiency in mind and to the highest German manufacturing standards.

Call on ‪+44 7955 285663‬ or email martin@hupferuk.com to book a chat with Martin and discuss the opportunities.

We’re delighted to announce two new appointments to the ceda Board.

Mo Romanowicz, of NCE Group and Claire Smith, of ABDA Design, have been duly ratified in by the ceda Board and are now ceda Board Directors.

ceda Chair, Kirstin Hatherley, is enthusiastic about what the pair can bring to the Board. She said, “I am delighted that Mo and Claire are joining us on the ceda Board. They both have significant experience in the industry and will bring a wealth of knowledge to ceda and our growing community. I have no doubt that they will be great assets.”

Mo is thrilled to have been invited to join the ceda Board. He said, “It’s an incredible opportunity to contribute to meaningful discussions concerning the foodservice equipment industry and drive positive change within the community.”

Mo is passionate about mental health and hopes to make a positive impact and focus on improving mental health awareness across the industry. He adds, “I feel truly fortunate to be in a position where I can make a positive impact on my team, our customers, the industry and the wider community within the industry. Being a part of the ceda Board is the cherry on top, offering even more opportunities to contribute by sharing my years of experience and passion to help, so I feel deeply honoured and grateful for this opportunity.”

Mo set up Northern Catering Equipment in 2017 and has grown the business by acquisition and formed the NCE Group. He’s currently CEO at the NCE Group.

Having worked in hospitality design for her entire career, Claire is thrilled to join the ceda Board. She said, “I have seen ceda develop and evolve into the diverse association it is today and I am very much looking forward to being a part of its future.

“I have a huge passion for hospitality design and how the operation and aesthetics of a space work together. I am really enthusiastic about the next generation coming through the industry and creating a more diverse workforce. I’m looking forward to working with the Board and the ceda Academy to see how this looks.”

Claire worked in admin, estimating and sales at the beginning of her career for the family business. In 2003 she joined CDG as a project consultant and developed a passion for interiors and worked closely with the design team on projects. In 2011 she joined ABDA and was drawn to high-end projects and design-led interiors. She became a director in 2019 and now looks after new business, key accounts, marketing and PR, alongside the day-to-day running of the business with her colleagues. In recent years Claire has been involved in industry panels at HRC, The Restaurant Show, Independent Hotel Show and Clarkenwell Design Week. She also speaks regularly at the University of Northampton, working with design students on workshops and career development.

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…

Alternatively, to learn more about ceda and our members, please visit our Find a Specialist page.

Precision Refrigeration’s back bar storage solutions combine the latest energy saving refrigeration technology with stylish good looks. They come as standard with a sleek stainless steel exterior but are available in numerous finishes to create high impact displays which compliment any aesthetic.

The BBS range are, first and foremost, robust reliable pieces of equipment with front breathing and venting refrigeration systems and maintenance free condensers. The polyurethane insulation, as well as being zero ODP, helps keep your drinks cool in the hottest of climates up to 43ºC in the tropicalised TBBS models.

Precision’s single door BBS600 bottle coolers and matching GFS600 glass frosters are available in three heights: 800mm, 845mm and 900mm. The BBS can have a large ‘picture frame’ glass door instead of solid; and the 900mm high model is now also available with drawers!

Managing Director, Nick Williams, knows from years of industry experience that drawers are an extremely practical storage solution. “They allow you to see everything without having to crouch down, and they offer easy access to products stored at the back of the fridge. For this reason, they are by far our biggest selling optional extra on our foodservice products.

“We are now offering this option on our back bar range to give the same convenience to bar operators. Our new bottle cooler drawer option is especially useful when serving lots of chilled wines by the glass, by storing them upright it’s really easy to see and access all the open bottles.”

Precision’s new BBS600-900-H is now available, please contact the sales office for more details.

sales@precision-refrigeration.com | 01842 753994 | www.precision-refrigeration.com

With the recent refurbishment of Bertram’s restaurant at Crow Wood Hotel and Spa Resort, Adande Refrigeration is proud to have played a key role in enhancing this stunning, modern retreat.

Nestled in the heart of Lancashire, this luxurious resort offers exquisite culinary experiences at its on-site restaurants. Guests can dine at the critically acclaimed Bertram’s Restaurant, Wilfred’s Italian Restaurant, The Woodland Spa or The Lounge Bar. All of which chose Adande Refrigeration to elevate their team’s workflow and keep their quality ingredients fresh.

The site has 50 Adande drawers, of which 31 are utilised in the newly renovated Bertram’s where maximising capacity and ergonomic working conditions was a priority.

“I’m not just saying it, because it’s true… When we got Adande drawers it was a game-changer in Bertram’s. The way you can stack your produce and have back-up stock underneath. So, during service, you don’t have to keep running to the walk-in fridge to get prep. It’s right where you need it.” – Gary Entwistle, Head Chef

Discover the full testimonial and more on the Adande website.