Foster’s award-winning range of EcoShow Multideck display refrigerators is attracting more praise from the market, with customers attributing increased sales to its visually impactful uplighting feature.

Norfolk Wildlife Trust, impressed by the high-capacity EcoShow in their Holme Dunes reserve, have now invested in another unit for their head office. Café supervisor Sue Collison is a fan, appreciating the benefits from both sides of the serving counter. The huge capacity offered means that daily loading is no longer required, in fact restocking now only takes place 2 or 3 times a week. Customers of the reserve’s café also benefit from fresher, tastier cakes and pastries, as a result of improved temperature control. “The sales have definitely gone up since we had the EcoShow without a doubt” she says.

EcoShow multidecks offer a wealth of benefits:

• 80% energy saving on previous models
• Outstanding visibility of products, maximised through impactful uplighting and insulated glass doors and side panels
• Huge capacity – the EcoShow range can store between 306 and 884 cans, and that’s without double stacking!
• All models are fitted as standard with Foster’s award-winning +stayclear low maintenance condenser
• Swivel castors are supplied as standard for easy movement.

Full details can be found at fosterrefrigerator.com/ecoshow.

Don’t forget, the entire EcoShow range is available to either lease or buy on Foster’s award-winning, fully transparent interest-free credit scheme. With no deposit required (subject to credit check) and a hassle-free approval process (99% approval rating), customers can benefit from top of the range equipment without the burden of the initial capital outlay.

Check out the full product ranges from The Refrigeration Experts at fosterrefrigerator.com and gamko.com or email sales@foster-gamko.com.

Hobart is continuing its proud legacy of being first to market with groundbreaking innovation, following the launch of its next-generation large-capacity warewashers – the FLOW Line Collection.

The FLOW Line Collection – flight type machines reimagined for the modern era – is equipped with world-first patented technology; the result of Hobart’s long-term commitment to operator focused ‘customer-back innovation’ (CBI) making it 2025’s most anticipated launch. The new range has been designed to completely simplify and standardise the warewashing process, setting new benchmarks in efficiency, energy reduction, labour, water, and detergent consumption whilst maximizing wash capacity.

When the manufacturer’s global research – part of its exacting CBI process –

highlighted high staff turnover, lack of in-depth training and staff shortages as key pain points for operators, Hobart developed SmartVisionControl – patented AI-powered technology that can automatically detect incoming wash ware before selecting the best program to deliver clean dishes at the lowest running cost, irrespective of the operator. The FLOW Line Collection also includes:

• Up to 40% reduction in rinse water consumption – less water usage means lower energy and detergent costs.
• Enhanced Automatic Soil Removal system – the machine can detect slight changes in water quality, only removing wastewater when completely necessary.
• Touchscreen control – ensuring a consistent, seamless, intuitive user experience across the entire range.
• Fewer components in the rinse chamber – reducing cleaning time and eliminating dirt traps.
• Universal curtains and color-coded rinse arms – enhanced simplicity and ease of use for operators.

Hobart UK warewash product manager, Chris Mansell comments: “The FLOW Line Collection is the direct result of our dedicated customer-back innovation programme, designed to help operators address challenges in the kitchen with the help of new AI-driven technology. By optimising performance and streamlining processes, we’re giving operators the tools to reduce costs whilst maintaining the very highest standards of cleanliness and efficiency.”

In addition to simplifying the washing process for operators, Hobart has also reviewed its machine categorisation. The traditional PROFI and PREMAX tiers are now a thing of the past; operators can choose the best package to get the most from their FLOW Line machine by choosing only the features they need. Customers can work with the manufacturer’s large warewash specialists to find exactly the right package to suit their requirements.

To find out more, visit www.hobartuk.com/flow

Hobart, redefining innovation to make kitchen life easier.

Electrolux Professional will exhibit several of its leading cooking, warewashing and refrigeration lines at HRC 2025, taking place on 17-19 March at ExCeL London.

A notable highlight is the UK trade show debut for the manufacturer’s recently launched NeoBlue Touch undercounter glasswasher. The range offers a reliable glasswashing solution tailored around smart savings and accessibility, making it ideal for businesses such as cafes, bakeries and pubs.

The appliance is equipped with MyEco Cycle, a smart feature developed to produce significant energy and water savings. Each cycle uses just 260W of energy and 2.1L of water, enabling operators to reduce energy consumption by up to 40% per 3L of water used, compared to the manufacturer’s previous undercounter range.

The pioneering SkyDuo concept will also be displayed at the event to demonstrate the benefits of a seamless, intuitive connection between the manufacturer’s SkyLine Combi Ovens and SkyLine Blast Chillers. Through this process, the appliances “talk” to each other during programming and operation to both streamline cooking processes and reduce energy consumption.

Alex Reed, Foodservice Partner Sales Manager at Electrolux Professional UK&I, said: “For us, HRC is an ideal opportunity to promote our wide portfolio of foodservice equipment to an audience of scale at one of the UK’s leading trade events.

“More importantly, we are always looking forward to engaging with customers, dealers and other industry leaders to showcase the latest technological advancements in our energy-efficient appliances, please do come and speak to us on stand H1121.

Other appliances on display include GourmeXpress and SpeeDelight, the manufacturer’s compact, high-speed cooking solutions. By combining convection, microwave and impingement cooking technology, the GourmeXpress can roast, grill, toast and reheat, making it ideal for the increasingly prominent grab-and-go industry. The SpeeDelight, a high-performance grill, can run up to 1,000 cycles per day, ensuring quality and creativity throughout the kitchen.

Discover more about Electrolux Professional’s latest foodservice solutions by visiting the team on stand H1121.

📅 Date: 28th March
📍 Location: Your Office or On the Road

Join us for the Cup of Tea and Biscuit Event on the 28th of March! 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. ☕🍪

If you are confused about how to tackle Grease Management in commercial kitchens, then according to Mechline you are not alone.  Mechline has recently undertaken industry research with commercial FSEDs, resellers and operators, and discovered a good deal of misinformation and confusion circulating about how to tackle Grease Management in commercial Kitchens. In order to provide some clarity, they are sharing, (with their agreement) outcomes from the extensive discussions they have had with Water Utility Companies and their representatives in the UK.  John Newell, Commercial Director at Mechline provides more detail:

“Water Companies’ have the unenviable task of maintaining and ensuring the effective upkeep of our nation’s sewers, and Mechline appreciate that this is not without its challenges. However, the water companies freely admit they are not the experts in the design of commercial kitchens and their operations. Consequently, their recommendations on Grease Management Equipment can only be advisory and not mandatory. This is an important distinction as it confirms that commercial kitchen operators are the ones responsible for selecting the Grease Management solutions that best suit their needs while protecting the environment.”

To assist operators, Mechline has provided this easy-to-follow guide:

Managing FOGS in a Commercial Kitchen

Preventing Fat, Oil, Grease and Starch (FOGS) from entering drainage and sewer systems is essential for maintaining; Environmental Protection; Public Health & Safety; Wastewater Management; Regulation & Compliance and Sustainable Practices.

Mechline has identified four basic principles that kitchen operators can apply to ensure best practices in commercial kitchen operations when choosing, installing and maintaining FOGS Management Equipment.

1. Operator Responsibility: Commercial kitchen operators must ensure that FOGS are managed to prevent blockages in the sewer system. This is required and detailed in legislation across the UK and Ireland including: The Water Industry Act 1991(England & Wales), Sewerage (Scotland) Act 1968 Section 46A, Water & Sewerage Services (NI) order 2006 section 168 and Local Government (Water Pollution) Act 1997 section 16, in the Republic of Ireland.

2. Flexibility for Operators: Kitchen operators can choose to implement a FOGS management system that best fits their business while preventing any discharge that could affect public sewers. To ensure best results it’s recommended that a full site survey or design review is conducted by a certified professional to ensure proper equipment selection, installation and maintenance back up.

3. Fit for Purpose: Grease management equipment should be suitable for the kitchen’s needs, properly installed in the right location. All FOGS Management systems must be regularly maintained by an accredited engineer with an Environment Agency Waste Carrier Licence.
   1. Mechline’s BioCeptor unit is NSF tested and certified to ASME A112.14.3 and PDI G101 and works in conjunction with GreasePak Biological fluid BBA approved (Cert No. 11/4827).
   2. GreasePak Biological Fluid is the most powerful multi-strain Bio-fluid of its type and the only biological dosing fluid that is BBA approved (Cert No. 11/4827).
   3. GreasePak Biological MSDG fluid does not emulsify Fat, Oil and Grease and ensures that FOGs cannot reform.

4. Seek Expert Guidance: Operators should consult Grease Equipment Manufacturers and installers when it comes to commercial kitchen design and Grease Management. Water Companies, or their representatives, are there to check that operators do not injure the sewers and have preventative measures in place as stated in the legislation covering the UK & Ireland. The exact nature of equipment used is down to the kitchen operator in line with expert guidance given.

For further information about Grease Management equipment available for Mechline please click here. www.mechline.com/FOGS Management.

Regale Microwaves, a leading supplier of commercial microwaves and high-speed ovens, has launched an exclusive promotion to support professional kitchens in improving efficiency while reducing plastic waste.

From now until the end of March (while stocks last), customers who purchase a Panasonic NE-1880, NE-3280 Microwave or a NE-C1275 Combination oven will receive three FREE Speedwrap Pro 300 Dispensers with cling film, foil, and baking parchment.  This initiative reflects Regale’s commitment to innovation, sustainability, and supporting the catering industry.

The Speedwrap Pro 300 is designed to eliminate unnecessary plastic waste, featuring plastic-free refill cores that are fully recyclable, BioCote antimicrobial technology for enhanced hygiene, and a one-press cutting system to save time and reduce waste in busy kitchen environments.

Iain Phillips, Managing Director of Regale Microwaves, commented: “We are excited to bring this initiative to the industry, giving our customers an opportunity to enhance their kitchen operations while making a real difference in reducing plastic waste. The Speedwrap Pro 300 is a game-changer for efficiency, safety, and sustainability, and we encourage businesses to take advantage of this limited-time offer before stocks run out.”

Regale Microwaves continues to lead the market in providing cutting-edge kitchen solutions, supporting chefs and catering professionals with premium products that save time and reduce operational costs.

To claim your free Speedwrap Pro 300 Dispensers, order your Panasonic microwave today!

For more information, visit regale.co.uk/x3-free-speedwrap-pro-300-dispensers-offer/

Cater-Bake, a leading supplier of high-quality catering equipment, is proud to introduce its latest range of modular deck ovens, designed for versatility, scalability, and superior baking performance. With a focus on efficiency and adaptability, our deck ovens provide the perfect solution for bakeries, restaurants, and catering businesses looking to optimise their production without compromising on quality.

One of the standout products in our range is the Zanolli Polis Oven, an innovative modular deck oven system that allows businesses to customise their setup according to their specific needs.

Each deck is supplied individually, giving users the flexibility to purchase a single unit or stack multiple decks, up to four high, for increased capacity.

Designed for compatibility with metric 60mm x 40mm trays, the Polis Oven offers various configurations:

• T2 models accommodate two trays per deck
• T3 models fit three trays per deck
• Additional configurations allow for further expansion based on business needs

This modularity means that growing businesses can start with a single unit and expand their oven capacity as demand increases, ensuring a cost-effective and space-efficient solution. The ability to stack units provides greater flexibility while maintaining consistent heat distribution and precise temperature control across all decks.

“Our deck ovens are designed to meet the evolving demands of the modern catering industry,” says Steven Lilley, Sales Director at Cater-Bake. “If you’re a small bakery just starting out or a high-volume kitchen looking to expand, our modular deck ovens offer a reliable and scalable baking solution. The Polis Oven, in particular, has been engineered to deliver exceptional performance with ease of use, making it an essential piece of equipment for professional kitchens.”

With durability, efficiency, and precision at the heart of its design, the Polis Oven and our full range of deck ovens stand out as an indispensable addition to any commercial kitchen.

For more information about the Polis Oven or to explore our full range of catering equipment, contact our team on 0151 548 5818.

How will an Open Course benefit you or your team?

Open Courses are perfect for individuals who want to take part in high-quality training in a group setting with people in similar positions from different organisations.

How do Open Courses differ to in-house training?

As you may know, Maguire Training provides outstanding in-house/virtual training for teams in individual organisations. This is tailored, bespoke and uses your organisation’s values, processes and policies, intertwined with our 25 years of experience, to provide a seamless and valuable learning experience.

A similar approach is used in our Open Courses, we utilise our industry-leading expert’s longstanding knowledge creating a valuable learning experience and an excellent networking opportunity. Individuals from different organisations join these sessions and bring a whole new perspective on the topic, sharing experiences from different workplace cultures, policies and practices.

Here are some fantastic comments we have received from delegates of our most recent Open Course:

 “Great couple of days and a lot of food for thought to take back to the office. Nice group to work with too!” 

“Really engaging workshop, lots to take away which help me in my and my teams development. The trainer was very engaging.”

“Great course. Great group. Great trainer. Absolutely recommend.”

“Great course with actionable tips to take away and apply in my own role, I learnt a lot – thank you.”

Why Choose an Open Course?

Networking

Unique opportunity to network with like-minded people.

Industry Experts

Draw from the knowledge of expert trainers and guest speakers.

Support

You will have support from the trainer and our excellent team.

CPD Certified

You will receive CPD points and a certificate upon completion.

Plus, ceda members will receive 10% off any Open Course! Take this opportunity to learn and network.

To register your interest for any of our Open Courses, contact opencourse@maguiretraining.co.uk.

For more information, email courteneyclark@maguiretraining.co.uk or call us on 01623 810505.

You can find our full 2025 Open Course schedule below:

ceda is proud to launch its new mental health and wellbeing working group, cedaWellbeing.

At the end of 2024, ceda announced the formation of its new working groups structure to focus on some of the most important topics facing the catering equipment and foodservice industry. Mental Health & Wellbeing was identified as a key focus area and so cedaWellbeing was born.

The Group, made up of ceda Members, the Academy, the Board, Partners, and external specialists, has been established to provide a place where industry specific resources, training and information can be accessed as well as providing activities and events that help to break down the stigma of mental health issues.

A dedicated area of the ceda website has been created to house the information and resources, as well as details of events and activities. The website also contains a link to the Samaritans website for immediate support in a mental health crisis.

ceda’s Community Development Manager, Steve Hemsil explains, “We want to provide meaningful mental health and wellbeing signposting and resources to anyone in the industry; from engineers to Managing Directors; sole traders to multi-million-pound companies. We want to breakdown the stigma of mental health and provide a platform for anyone in the industry to find the assistance they may need. The information is available free of charge, and anyone can access the webpage.”

Perfectly modelling the working group structure of collaboration, community and connection, cedaWellbeing is supported by ceda Associate Member, and hospitality industry mental health powerhouse, The Burnt Chef Project. Its Founder, Kris Hall, is delighted to be involved. He said, “Mental health support should be accessible to everyone, and ceda’s new wellbeing working group and website are a significant step in ensuring individuals and businesses across the catering equipment industry have the resources they need.

“At The Burnt Chef Project, we are proud to support this initiative and continue our mission to break the stigma surrounding mental health. By working together, we can cement a better future for hospitality and provide essential support for those who need it most.”

Hayley Scott, Design & Implementation Manager at Catering Equipment Support Ltd, is a part of the new cedaWellbeing working group, and ceda Academy Leadership Team member. She is passionate about raising mental health awareness in the industry. She said, “It is exciting to be involved in an initiative that brings the catering equipment community together to tackle the stigma surrounding mental health. cedaWellbeing provide events and initiatives to our industry that will encourage people to talk and reach out for help should they need it.”

The Group kicked-off proceedings with a webinar in January where future initiatives and events were discussed.

On Friday 28^th March, ceda is encouraging its Members and Partners to hold an open coffee morning for staff to meet-up and check-in with one another in the office or on the road. ceda will be providing Members and Partners with resources they can display during the event to make people aware of the mental health and wellbeing support that is available.

Anyone with ideas or wanting to collaborate with the Group, or those wishing to know more can get in touch (anonymously, if preferred) via the cedaWellbeing webpage: ceda.co.uk/ceda-wellbeing/

Please note, cedaWellbeing is NOT a mental health support provider. The Group exists to raise awareness and offer signposting to resources and training that is available to the catering equipment industry. Anyone who needs immediate mental health support should contact the Samaritans on 116 123. The Burnt Chef Project should be the next port of call for anyone in the industry needing specific mental health support: Text BURNTCHEF to 85258.

Adande Refrigeration is set to return to The HRC Show next month to highlight why quality refrigeration is essential for commercial kitchens. As a leading manufacturer, Adande will be showcasing how its award-winning drawers help chefs streamline workflow, reduce long-term costs, and maximise kitchen space.

This year, the focus will be on Bulk Storage Units, featuring three layers of Adande drawers that can be configured as fridge-only, shallow, standard, or with Blast Chill functionality, offering unmatched flexibility for busy kitchens. Adande will also be shining a spotlight on its Chef-base drawers, built to support heavy cooking equipment like Unox ovens.With sustainability and longevity being key focuses in current kitchen operations, Adande continues to lead the way with low-energy refrigeration and its 5-year UK warranty, more than double the industry standard.

Dealers, chefs and industry professionals are invited to Stand H1260 at the HRC show, where they can be one of the first 15 visitors on the stand to grab an exclusive goodie bag!

Register to attend the show today!