Electrolux Professional has announced that several variants of its SkyLine Combi oven have earned the prestigious Energy Technology List (ETL) certification. This is further to three lines from their leading ecostore range having achieved the certification this Summer, reinforcing the sustainability credentials of the company across equipment categories.

The cost-effective ecostore HPe line, which holds both a climate class 5 rating and energy efficiency class A rating, is best-in-class on the market in terms of energy efficiency and capacity, as declared on the European Energy Label. This is based on the ratio between the appliance’s energy consumption of 299 kWh per annum and the net 503-litre capacity of a standard full door cabinet.

Electrolux Professional has concurrently upgraded its warranty support for the energy-efficient cabinets from two to five years, with every new purchase of a HPe Premium cabinet or HPe single door cabinet.

Alex Reed, Foodservice Partner Sales Manager for Electrolux Professional UK & Ireland, said: “While our ecostore range is already recognised by the market as a reliable and sustainable solution, the ETL accreditation truly reveals the progress we have made in driving energy efficiency across all aspects of the business.

“To mirror the trust that we share in our market leading ecostore range, it’s only right that we offer a matching warranty provision, so customers can now enjoy peace of mind in the form of an extended five-year warranty.”
The direct ETL listings for SkyLine combi ovens can be found here and for ecostore here.

Falcon adds new glass hob product to market-leading Dominator Plus portfolio

Falcon have launched their new E3196 Ceramic Top Oven Range. With many operators looking to lower their carbon footprint by switching from gas to electric cooking appliances, the E3196 provides an easy and cost-effective way to do this, without having to go to the additional expense of induction.

The E3196 Ceramic Top Oven Range is a testament to Falcon’s commitment to providing the industry with a wide choice of equipment to suit any buying driver, whether that be cost, energy-saving, carbon-reduction, ease of operation or any other factor. The E3196, with its 6mm toughened ceramic glass hob with six fast-acting elements, not only enhances the aesthetic appeal of any kitchen but also offers excellent durability and ease of cleaning.

Having a smooth glass top offers so many benefits over traditional gas 6 burner or electric 6 hot plate boiling tops. Multi-pot cooking per zone, speed of heat-up and ease of cleaning are just a few of the advantages.

Key Features of the E3196 Ceramic Top Oven Range:

• Advanced Ceramic Glass Top: The E3196’s sleek, smooth surface is scratch-resistant and easy to clean. The hob provides rapid and even heating, allowing for perfect culinary results every time. Operators can benefit from its versatility, using multiple pots on the same elements or straddling multiple elements with larger pots.
• Operator Safety in Mind: There is a warning light that illuminates when the glass top is hot, and won’t go off until the surface has cooled down. This helps to prevent staff from burning themselves thinking the surface isn’t hot.
• Spacious Fan-assisted Oven: The E3196 comes equipped with a large-capacity 2/1 GN fam-assisted oven, that ensures even heat distribution for perfectly cooked food every time. It’s also got glass panelled doors and an internal light for easy monitoring of cooking progress.

Lawrence Hughes, Sales and Marketing Director for Falcon, expressed excitement about the new model: “The E3196 Ceramic Top Oven Range is an excellent addition to our product portfolio. It is the ideal appliance for those operators who want to make the switch away from gas as it offers so many benefits, from both an operational and sustainability perspective.”

The E3196 Ceramic Top Oven Range is available to order now. List price of the unit on feet is £5500. For more information please visit https://www.falconfoodservice.com/products/catalogue/range/e3196/overview

Are you looking to develop tailored, expert-led training programmes for your teams but unsure what professional training can look like?

See us in action on our free, virtual training events, giving you a short taster of what our training can offer, and as a bonus, learn about a trending topic from our leading experts!

Our next event is “Sleep for Success: Enhancing Employee Wellbeing and Work Performance” on Tuesday 26^th November 1pm-2pm. You can register for this on LinkedIn, or get in touch and we can register you manually.

By the end of this one-hour event, you will start to understand:

1. How sleep impacts wellbeing and performance
2. Why we don’t sleep and what’s the science behind why we might struggle?
3. What practical ways we can improve our sleep?
4. How can we link good sleep with work performance?

Get in touch for more information about our free events or for a discussion about developing  training initiatives for your teams. Please contact courteneyclark@maguiretraining.co.uk for an informal chat.

We all know one of the most challenging aspects of any kitchen/hospitality project is co-ordinating the supply of all the different elements from many different suppliers, collating all the items together to then be able to deliver in one go on a given day.

Equally frustrating is then having to utilise costly technical contractors on site whose main role is the installation of equipment to do the ‘humping and lumping’ when deliveries arrive rather than concentrating on what they are there to do.

Well fear no more as Doncaster based Specialist Project Logistics (SPL) have the answer in the form of their Project Consolidation, Deliver, Position and Unpack service. Save time and money on site by utilising the right solution leaving your technicians to concentrate on what they are there to do.

Having worked in hospitality supply for over 20 years the Directors of SPL were all too familiar with the challenges of Project managing any new installation.

One of the biggest headaches was co-ordinating multiple deliveries to site at the right time and then getting in position, especially when site may have challenging conditions such as multi levels, access time restrictions, security challenges, the list goes on.

Equally then having the labour on site at the right time to receive the delivery and get it into site and in the right position for the installation team to follow on.

This all combined with an ever-changing construction programme from the client demanding a level of flexibility from all involved.

So, SPL set about putting a solution in place that could be offered out to others in the same position.
SPL has been working with the Hospitality industry carrying out challenging deliveries on behalf of manufacturers and distributors for over a decade offering bespoke multi person deliveries for sites that wouldn’t suit a normal palletised delivery service. The team set about using the infrastructure already in place to solve the challenges faced by anyone carrying out a Project installation and came up with their Project Consolidation, Position and Unpack service.

SPL can offer whatever level of service the client requires but the overall offering comprises of: –
• Receipt and consolidation of all deliveries to the SPL warehouse
• Full labelling of all items for easy identification on site plus checking in of all items to ensure full delivery will be completed
• Co-ordination of delivery to site at requested date and time with appropriate vehicles and team members
• Delivery with unpack and position to area required for installation team
• Removal of all packaging, pallets and waste material associated with the delivery

SPL can do as much or as little as required by the client, but the focus is on flexibility and providing solutions for all organisations working in the hospitality equipment supply sector.

As members of CEDA and ENSE and with the experience of working in this sector not only do they supply this service they also have a complete understanding of the equipment they are working with and the challenges faced by their clients meaning SPL are able to provide the right bespoke solution for any project.

Eight leading chefs participated in a comprehensive two-day trip to Holland to mark the official launch of the Dutch premium kitchen suite brand Qook! into the UK hospitality market.

The event was organised by Qook!’s sole UK distributor, Peterborough-based KFE, in conjunction with manufacturer QBTEC, based in Woerden, Holland.

Chefs on the trip included Adam Smith, Woven by Adam Smith, Ascot; Eric Snaith, Titchwell Manor, King’s Lynn; Jason Wass, Stein’s Group, Cornwall; John Molnar, The Cod’s Scallops, Nottingham; Laurence Henry, The Martin’s Arms, Colston Basset; Lenny Carr-Roberts, Bugle Inn/The Fox, East Sussex; Mark Poynton, Caistor Hall, Norwich; and Simon Hulstone, The Elephant, Torquay.

Qook! is the leading brand of premium commercial kitchen suites in Europe, supplying high-end restaurants and hotels in Holland, Belgium, Germany and France. Its custom-made suites are manufactured from the highest quality, 5mm thick stainless steel and can be configured in wall or island configurations, in round or square designs, and without any joins for a flawless finish.

Qook! suites can incorporate any combination of equipment from worktables and sink units to extractor hoods and advanced cooking solutions such as deep fryers, warming drawers and convection ovens, to deliver a fully equipped kitchen tailored to professional requirements.

What sets Qook! apart is its ability to provide a cohesive solution throughout the kitchen. From the workstations to the chef’s pass, the same high quality finish and unmistakable Qook! design is applied, ensuring synergy throughout.

Day one featured visits to the Michelin-starred restaurant Inter Scaldes in Kruiningen, where chefs enjoyed a personal tasting menu from head chef Jerome Achtien and a private tour of the kitchen, including the Qook! suite. The next stop was Pesca, a unique seafood concept in Rotterdam, where customers buy their fish at market prices from the fishmongers, choose their sides, and a unique menu is created.

After a night of rest at the boutique Van Rossum Stadshotel in Woerden, chefs embarked on a tour of QBTEC’s state-of-the-art manufacturing facilities to witness the skill and expertise that goes into every custom-made Qook! suite. A final stop at fine dining restaurant Calva in Nootdorp saw chefs participate in an interactive workshop with master chef Tom Beckers, cooking a range of dishes including steak, cod and oysters on an Adieu grill built into a Qook! suite.

Commenting on the trip, Adam Smith, Head Chef at the Michelin-starred Woven at Coworth Park, says: “The Qook! kitchen we saw at Inter Scaldes is the sort of kitchen that all chefs dream of. It has everything you could want for and was absolutely beautiful. It’s obviously a restaurant that’s aiming to be at the absolute top of the league of the gastronomic scene and it was special. It’s very, very impressive.”

Discussing the opportunity to design a bespoke Qook! kitchen suite, Adam adds: “When you want to operate at the elite level and you want to work in restaurants that aspire to have fantastic accolades and be busy, with all cooking there is no rulebook. You choose how you want to work, and everybody will work slightly differently. To have that opportunity with Qook! to design something bespoke for yourself, to have the expertise and the knowledge of people who do that for a living all the time, I think is fantastic.”

Nikki Williams, Sales Director for Qook! by KFE, comments: “It was an amazing trip to Holland and it was great to see the chefs’ reactions to the superior quality of Qook! equipment. We are excited to bring Qook! to the UK and to introduce a new standard for commercial kitchens.”

Qook! is distributed in the UK by KFE, a trusted leader in foodservice equipment since 1996.

Qook! by KFE 01778 380 448 www.qookbykfe.kitchen

For further information, contact Nikki Williams, Sales Director, on 07736 731035 or e-mail nikki.williams@kfeltd.co.uk

This month’s ceda Meeting in Stirling at Falcon Foodservice Equipment was a great success with 22 people from 16 businesses receiving updates on the recent activities and initiatives that ceda have launched including the ceda4 app and the Code of Practice for Electrical Work in Commercial Kitchens, as well as a comprehensive overview of all the areas that ceda now supports their Members and their people.

The number of Scottish ceda Members has grown from 3 to 12 in the last 18 months and the opportunity to increase this further will only help with ceda’s ability to deliver engineer training solutions, engineer recruitment solutions, as well as increase their voice with the Scottish Government.

Adam Mason, ceda Director General said, “It was great to see such a turn out from ceda’s Scottish members and prospective members. The meeting helped to provide us with a clearer picture of the specific challenges they face, and it was great to be able to come up with a clear set of actions as to how we can help and support Members accordingly.”

Mark Rodden, Sales Director at RH Morton, who attended the meeting said, “We found the meeting extremely informative and interesting. ceda has put together some great actions from the meeting that will help with issues faced by service companies and distributors in Scotland.”

The next meeting, in Scotland, will take place in January 2025 to present progress made on the highlighted areas and provide opportunities for ceda Partners to deliver presentations.

ceda is pleased to introduce its Academy Leadership Team.

The move is the latest in a long list of fast-paced action from the ceda Academy which now exceeds 50 Members. Given this significant growth in a relatively short space of time, the decision to put a Leadership Team in place is the first step on the path of implementing some structure into the Academy.

ceda Director General, Adam Mason, explains, “We want to nurture, harness and release the potential of our Academy Members. As we grow this can only be done by proper management and structure. The formation of the Leadership Team will allow us to streamline the energy, ideas and enthusiasm of the Academy to the benefit of ceda’s growing community and the wider industry.”

Amongst other plans, the Leadership Team will work alongside the ceda Board to drive forward common interests and bridge the gap between young professionals and senior leaders within ceda.

The inaugural Leadership Team is made up of nine Academy Members, each with their own strengths and knowledge, covering all corners of the industry from engineers and installers to designers and project managers. They are:

• Jamie Drazen, Designer at Caterware
• Jack Hood, Sales Manager at CE-Tech
• Ben Keal, Director at Sylvester Keal
• Macauley Knight, Operations Manager at Archer Catering Systems
• Jessica Long, Estimator at IFSE
• Kate Nuttall, Senior Catering Designer at ABDA Design
• Justin Ring, Team Leader at Gratte Brothers Foodservice Solutions
• Hayley Scott, Design & Implementation Manager at Catering Equipment Support Ltd
• Sophie Taylor, Projects & Sales Support Coordinator at Vision Commercial Kitchens

The Team held their first meeting in September to formally kick-off its operation and they are keen to get started. Here’s what they each have to say about forming ceda’s first Academy Leadership Team…

“The ceda Academy has big plans for the future- there are topics to be covered that I am incredibly passionate about. The industry has a lot of creative and ambitious people that I am looking forward to working more closely with.” – Hayley Scott

Hayley Scott, Catering Equipment Support Ltd

“As someone that is incredibly passionate about this industry and its future, I’m excited to be a part of a team of likeminded individuals to see what we can achieve together.  I want to bring insight into what it is to be a young female in the industry and hopefully shape change for the future workforce.” – Sophie Taylor

Sophie Taylor, Vision Commercial Kitchens

“The ceda Academy Leadership Team creates a unique opportunity to connect young professionals to senior personnel within ceda. The new structure will enable us to work alongside ceda’s Board of Directors to progress several common initiatives, whilst ensuring that we are able to blend the wealth of experience of the Board, with the innovative thinking of the Academy’s 50+ members who represent the future workforce.

“I bring to the Leadership Team my experience of over a decade in the industry alongside my enthusiasm and determination to shape the industry into one that not only retains its staff, but is an attractive career path for school, college and university leavers.” – Kate Nuttall

Kate Nuttall, ABDA Design

“I view the ceda Academy as a fantastic opportunity to support the growth of the next generation of industry professionals. My active involvement in my family business has equipped me with a diverse range of skills as I engage in various aspects of the industry. I believe I can help others gain insights from a different perspective whilst also learning from their knowledge to enhance my own development.

“Being based in Northern Ireland, the setup differs significantly from the rest of the UK which presents unique challenges. I hope to bridge the gap for crucial industry advancements, such as the engineer apprenticeship, and have them implemented here. Additionally, I aim to expand the Academy’s reach across the region, which will not only strengthen our efforts in Northern Ireland but contribute to expanding the wider ceda network which is a fantastic resource for our industry.” – Jack Hood

Jack Hood, CE-Tech

“Being a part of the ceda Academy has been a great way to see how others my age feel about this developing industry and get some in-depth training that wouldn’t have been previously available.

“With a keen attention to detail and willingness to go the extra mile, I hope to be a strong helping hand to the team.” – Jessica Long

Jessica Long, IFSE

“I am honoured to be appointed in the ceda Academy Leadership Troup. With over 50 Academy Members, it’s more important than ever that we represent and include every single one of them. I’m thrilled to sit alongside such an outstanding group of leaders who bring an incredible range of skills and expertise to the table – a perfect fit for guiding the Academy forward with purpose!

“The formation of the Leadership Team is going to give us a fantastic opportunity to streamline projects, working closely alongside the ceda Board. Their wealth of knowledge and experience as business leaders will be invaluable as we learn from them.

“We’ve got some exciting plans in the pipeline, and we can’t wait to share them with the industry. A huge thank you to ceda and our employers for their continued support in giving the younger generation a platform to be heard. Here’s to what’s coming next!” – Justin Ring

Justin Ring, Gratte Brothers Foodservice Solutions

“I am delighted to be part of the ceda Academy Leadership Team and represent the younger generation of our industry. More importantly, I am looking forward to working with fellow leadership members to make a difference.” – Jamie Drazen

Jamie Drazen, Caterware

“Being a part of ceda’s Academy Leadership Team is an incredible honour and responsibility. It allows me to contribute to shaping the future of the industry and nurturing the next generation. Together, we are driving excellence and setting new standards for our industry, one member at a time.” – Ben Keal

Ben Keal, Sylvester Keal

“I am delighted to be a part of the ceda Academy Leadership Team. It will be a privilege to work alongside many likeminded individuals within the group.

“We hope to bring in more enthusiastic Members to the Academy and assist in structuring and driving the industry forward.” – Macauley Knight

Macauley Knight, Archer Catering Systems

The next steps for the ceda Academy are a video meeting of all Members in October to discuss and agree activity for 2025. In December the Leadership Team will attend the ceda Board meeting and present their plans for the next year.

We are pleased to announce the expansion of our range of washing equipment with the launch of the new UX-130 model. This new hood-type dishwasher stands out for its top panel, which offers a series of advantages designed to enhance efficiency and comfort in washing operations.

The new top panel of the UX-130 model is designed to provide an enhanced user experience and ensure high-quality results. Its outstanding features include:

Ultra Xperience: This panel allows quick and intuitive reading of information, facilitating efficient access to essential data. Its design ensures exceptional ease of use, enabling even operators with no prior experience to handle it effortlessly. Additionally, it features moisture protection, ensuring long-lasting and uninterrupted operation.

Easy access to the control panel: The panel is positioned at eye level, preventing unnecessary strain and providing a comfortable and natural view. This translates into significant visual comfort, helping to prevent muscle pain associated with uncomfortable postures.

Optimal solution for corner installation: Designed with practicality in mind, the top panel of the UX-130 allows quick and unobstructed access, ideal for corner installations. The screen is easy to read from any angle, ensuring users can obtain the necessary information regardless of their position.

UX-130: Model equipped as standard with advanced options

In addition to the top panel, the UX-130 model comes equipped as standard with advanced options that improve washing efficiency and quality. These features include constant temperature rinsing, which ensures optimal hygiene and impeccable finishes, and a level sensor drainage pump that proactively renews the tank water. The built-in peristaltic rinse aid and detergent dispensers ensure impeccable cleaning results and simplified equipment maintenance. Moreover, the “Flow” hood lifting system provides superior ergonomics through the progressive sliding of the dome.

We are pleased to announce the launch of the Next Generation A-Class Cooling Counter.

Retaining all the advantages of the previous generation and leveraging cutting-edge technology, the A-Class Cooling Counter delivers a compelling combination of enhanced capacity, superior energy efficiency, and a commitment to user-centric design.

New next generation Cooling Counter is highly energy-efficient, with an A energy rating and climate class 5 designation. This translates to exceptional energy efficiency, keeping your running costs low and your environmental impact minimized.

A modern, reliable, ergonomic and space-saving solution for every professional kitchen
Contact our sales team for more information:

NOVAMETA@NOVAMETA.LT

www.novameta.lt