True Refrigeration has announced the launch of its new low-height retail merchandisers, introducing versatile display solutions designed specifically for modern retail and grab-and-go environments.

The new GDM-33CPT and GDM-41CPT models have been developed to help operators maximise product visibility while maintaining an open and accessible store layout. Their lower profile design improves sightlines across retail spaces, making them particularly suited for convenience stores, forecourts, cafés, food-to-go outlets, and checkout areas where visibility and customer interaction are key.

Built with energy efficiency and long-term reliability in mind, both models utilise environmentally friendly R290 refrigerant alongside True’s robust construction and high-performance refrigeration system to support demanding retail operations.The cabinets are engineered to deliver consistent temperature performance while helping operators reduce energy consumption and operating costs.

The units also provide flexibility in product presentation, making them ideal for displaying chilled drinks, snacks, fresh food, and impulse purchase items in high-traffic retail environments.

As with all True products supplied across Europe, the UK, and Ireland, the new merchandisers are backed by True Refrigeration’s industry-leading 7-Year Parts & Labour Warranty, reinforcing the company’s long-term commitment to quality, reliability, and customer confidence.

Learn more about the new GDM-33CPT and GDM-41CPT. 

UNOX leads sector-wide support for ambitious 6 Nations+ Plus endurance event across Scotland

The UK and Ireland commercial catering and foodservice equipment industry is uniting behind the 6 Nations+ Plus Challenge 2026, an ambitious charity endurance event in aid of Maggie’s Centres that is now closing in on £20,000 raised, with a £25,000 target firmly in sight.

Taking place on Friday 5 June 2026, the challenge will see participants take on three demanding stages across Scotland in a single day: The Kelpies Experience, a canoe crossing on Loch Lomond, and the summit trek to The Cobbler in the Arrochar Alps.

Under the banner:

6 Nations+ Plus. One Challenge. No Excuses.

the event has attracted support from across the commercial catering and foodservice equipment sector, with manufacturers, distributors, consultants, service companies and trade bodies all backing the initiative.

Founding sponsor UNOX UK is joined by stage sponsors Smeg Professional, Blue Seal UK and Hupfer UK.

Supporting sponsors and partners include Falcon Foodservice Equipment, Keith Elkington Transport Limited, Jestic Foodservice Solutions, West Cove Catering Repairs, Fresh Maintenance Limited, Kit4Kitchens, Pentland Wholesale and Equipro-Fire & EPAS Limited, alongside industry organisations including ceda, FEA, FCSI UK & Ireland and Cedabond.

Steve McGarvie, Managing Director of UNOX UK, said:

“UNOX UK is proud to be the major and founding sponsor of the 6 Nations+ Plus Challenge. This is a brilliant example of what our industry can do when it comes together for a cause that matters. Maggie’s Centres do outstanding work supporting people and families affected by cancer, and we’re proud to support the team behind this challenge.”

The event is being organised by the 6 Nations+ Plus Community Association, chaired by James Connolly of Celltherm Coldrooms, alongside Treasurer Greg Archer MBE, Managing Director of Contiquip, and Secretary Duncan Hepburn of Hepburn Design Associates.

Among those taking part are industry professionals directly affected by cancer, including participants fundraising in memory of loved ones, alongside singer-songwriter and cancer survivor Roisin McCarney, a passionate supporter of Maggie’s Centres.

James Connolly, Chair of the 6 Nations+ Plus Community Association, said:

“This started as a mad idea between industry friends and has grown into something far bigger. The response from across the sector has been incredible. Competitors, suppliers, consultants and customers are all standing side by side behind Maggie’s Centres, and that says a lot about our industry.”

The challenge was recently featured on the Kitchen Curiosity podcast hosted by foodservice consultant Radford Chancellor, helping bring the story to a wider industry audience.

Maggie’s provides free practical, emotional and psychological support to people with cancer, as well as their families and friends, through a network of 25 centres located alongside NHS hospitals across the UK.

The organisers are continuing to welcome sponsors, supporters and donations from across the industry.

Donations can be made via:
www.crowdfunder.co.uk/p/6nationspluschallenge

More information:
www.6nationspluschallenge.co.uk
www.6nationspluskelpiesexperience.co.uk

Our latest G3 Counter updates have been designed to deliver the best performance, reliability, and long-term durability for operators, while maintaining the highest quality expected from Foster products. Energy reductions, cost savings and reduction in maintenance issues are all benefits of these latest product developments.

Key enhancements include an improved drawer slide system for smoother, more reliable operation, alongside redesigned internal liner components that have ensured overall build consistency and product quality reducing downtime due to maintenance issues.

The updated thermal break construction improves the counter’s integrity and thermal efficiency. For operators, this means enhanced day-to-day usability, better product protection in terms of storage temperature, and a reduction in maintenance concerns – resulting in cost savings!  In addition, the introduction of bio-based PVC materials supports a lower overall product carbon footprint, helping customers make more sustainable equipment choices without compromising on performance and reliability.

Manufacturing processes have also been streamlined to maintain assembly accuracy and consistency, ensuring customers continue to receive reliable, high-quality refrigeration built for demanding commercial kitchens where quality and reliability are the key ingredients.

British catering and hospitality equipment manufacturer, Mechline Developments, is encouraging operators to ‘sweat the small stuff’ when it comes to slashing energy costs. The company’s messaging on this subject is being fuelled by new calculations which reveal that their CaterTTract+ glue board fly killer model is 5 times more efficient than a competitor model*.

This level of efficiency makes Mechline’s CaterTTract+ models one of the cheapest to run on the market, coming in at just £12.58 per year*. This is largely achieved thanks to the use of advanced LED lamps which use 50% less energy and last twice as long as a typical UV lamp.

Mechline’s Market Development Director, Gary Thacker, shares his perspective on how these savings can make a big impact, quickly:

“When it comes to methods for energy-saving, operators tend to first focus on heavy appliances. Granted, swapping out a combi or grill for a more efficient model can have a tremendous impact on ongoing energy usage ongoing, but it is sometimes unrealistic or financially unattainable for an operator to make such a sizeable investment off-the-cuff. With a fly killer however, it’s far more affordable to swap-out, but still has significant impact on running costs, especially when you consider that most kitchens will require multiple units for different areas have this be in a food prep area, dining room or the main area of the kitchen.”

Mechline’s electric grid CaterZap+ models also represent leading standards for energy efficiency in the category with a 42% saving against competitor models.

To further support operators that want to reap these energy saving benefits, Mechline is currently running a limited-time promotional offer that gives customers 60% off the list price when they buy 4 or more CaterTTract+ models. Likewise, operators can receive 50% off CaterZap+ models when 4 or more are purchase.

To redeem this offer, simply visit www.mechline.com , add the products to your basket and enter the code FLYKILLERS26 at the checkout stage. T&C’s apply.

To find out more on Mechline Developments range of Fly Killers, or their current promotion,  www.mechline.com/offer-terms/

Savings are based on a 9 hour day, 7 day week, £0.24 cost per kwh against a comparable glueboard model available to the market. To gain access to the spreadsheet of calculations, please email marketing@mechline.com

We have appointed three new Board Members, in advance of the launch of our latest development plan at Conference next month.

ceda Chair, Paul Neville, commenting on these new appointments explained, “We have an exciting development plan for the next five years that will be launched at Conference and at its heart is the coming together of diverse expertise, knowledge and ideas from all areas of the supply-chain in order to best face the challenges and embrace the opportunities that exist. I’m really happy with the appointments and these are the first three of a number of additions that we will see in the near future.”

Alice Kilner, Group Sustainability Manager of Gratte Brothers Group and Rebecca Vincent, Commercial Director of Foster-Gamko become co-opted Board members and Ben Keal, Director of Sylvester Keal, becomes a Director of the association.

Alice Kilner commented, “I’m delighted to be joining the ceda Board and contributing to an organisation that plays such an important role in shaping our sector. I’m keen to help demystify sustainability and promote a really positive, solutions-focused narrative-supporting businesses to see it as an opportunity for innovation and growth.”

Rebecca Vincent said, “I’m delighted to join the ceda Board as a co‑opted member, and to contribute to a broader, end‑to‑end industry perspective. As a manufacturer, I’m passionate about ensuring both member and manufacturer voices contribute meaningfully to the direction of the sector.  It is our responsibility to support progress in areas such as sustainability and helping members stay ahead of evolving legislation. I see real potential to strengthen innovation and collaboration across the supply chain, helping to raise standards and deliver long‑term value for both the industry and its customers.

A personal priority for me is the recognition, development and progression of young people and early‑career professionals – the future leaders of our industry. I believe there is a real opportunity to champion emerging talent.  Alongside that, I’m keen to support inclusive cultures that prioritise wellbeing and help people thrive”

And Ben Keal added, “The catering equipment industry is in a better place than it’s ever been when it comes to bringing younger people through, being invited to join the ceda Board is something I’m incredibly proud of. ceda has been a huge support to me throughout my career and I’m looking forward to giving something back.

That means building proper routes in technical training that’s credible and accessible, combined with real leadership development so that the people we bring through don’t just become good engineers, designers or coordinators, they become the future managers and directors this industry needs. We have a chance to make this a career people actively choose, not just fall into. That’s what I want to work towards.

Beyond that, I’m looking forward to sharing the knowledge and experience I’ve built across the industry to help ceda continue to grow and support its members.”

ceda Director General, Adam Mason, confirmed, “Having worked closely with Alice, Rebecca and Ben on different projects over the last few years, I know how passionate they are about seeing positive change in the Industry. The development of young people, sustainability and closer engagement with the supply-chain are all critical factors to address and all three will bring unique opinion, experience and energy to what we are trying to achieve.”

True Refrigeration has announced the extension of its standard warranty from 5 to 7 years across Europe, the UK and Ireland, reinforcing the company’s long-standing commitment to quality, reliability, and customer confidence.

The new 7-year warranty covers parts, labour, and compressors across all products supplied in the region, making True the only company in Europe, the UK and Ireland currently offering this level of warranty support.

For more than 80 years, True Refrigeration has built its reputation on manufacturing durable, high-performance refrigeration equipment designed to operate in demanding foodservice, retail, hospitality, and healthcare environments. The extended warranty reflects the confidence the company places in the longevity and performance of its products.

The company’s refrigeration solutions are trusted across multiple sectors, from fast-paced food preparation environments and hospitality operations to high-volume retail settings where reliable temperature performance and product presentation are essential.

To learn more about True Refrigeration, its product ranges, and the new 7-Year Warranty, please visit truerefrigeration.co.uk

Adande Refrigeration has been awarded Company of the Year at the Craft Guild of Chefs Annual General Meeting Honours and Awards and it’s a recognition that carries real weight in the culinary world.

For those unfamiliar, the Craft Guild of Chefs is the largest and most respected chef association in the UK, representing culinary professionals at every level.

The Company of the Year award is presented to business partners who have demonstrated significant support and meaningful involvement with the Craft Guild over the past year. Adande’s relationship with the organisation runs deeper than most, beyond the Craft Guild-approved logo now regularly spotted on Adande units in professional kitchens across the country; the partnership extends to full product-approved status and sponsorship of the membership card for new Craft Guild members. A tangible and ongoing commitment to supporting the next generation of culinary talent entering the profession.

The nomination was put forward by Andrew Green, who championed Adande’s refrigerated drawers for their outstanding performance and sustainability credentials; qualities that resonate strongly with today’s forward-thinking kitchen operators.

To be nominated by someone who believes in the product and is recognised by an organisation that commands such respect across the culinary industry makes this a particularly meaningful moment for the Adande team.

On 5 May 2026, Rational officially opened the extension to its plant in Wittenheim, France. With its production area now doubled, the “RATIONAL iVario Business Centre” has increased its capacity for the iVario Pro cooking system and now offers modern workspaces and a spacious Customer Experience Centre for customers and partners.

The iVario Pro and its predecessor models have been developed and produced at the Wittenheim site for over 20 years. From here, Rational supplies appliances and accessories to over 120 countries worldwide – with great success: whilst around 500 cooking systems were produced in 2005, this figure had risen to over 10,000 by 2025. “With the new building, we are laying the foundations to meet the growing global demand in the long term,” says Thomas Hoch, Chief Product Officer iVario. The new plant will increase potential production capacity to 25,000 units per year. The building’s design also allows for expansion to over 75,000 units per year in the future.

Alongside the combi oven, the iVario Pro is one of the world market leader’s core technologies. While the iCombi Pro and iHexagon are manufactured at the main site in southern Germany, Wittenheim serves as a centre of expertise for contact heating technology. The new building and the investment of €35 million underline the growing strategic importance of the iVario Pro, creating the appropriate structural foundation in the process.

As a result, the site now encompasses the entire iVario value chain, from market and customer development to production and worldwide delivery. Alongside a production area spanning around 10,000 square metres, the new building houses a spacious Customer Experience Centre comprising three training centres where cooking demonstrations, training courses, and events for customers and partners are held. The site also features a modern staff restaurant and around 1,500 square metres of office space with bright, ergonomic workstations. Wittenheim is also home to the headquarters of Rational’s French sales company. Around 270 people from 11 countries work here in total, reflecting the company’s international focus.

Rational placed great emphasis on energy efficiency and a sustainable building concept in the new building. A highly insulated, material-efficient steel structure forms the basis for energy-optimised operation. A heat pump handles heating and cooling, while an intelligent, daylight-dependent LED lighting control system with separate lighting zones reduces energy consumption further. This is complemented by a photovoltaic system designed to cover 25% of the current annual electricity consumption.

“The new building is an important milestone for the team in Wittenheim,” says Hoch. “It creates modern working conditions and underlines the importance of the iVario within the Rational product portfolio. It also lays the foundation for us to continue supplying professional kitchens with the best possible solutions in the future.”

For more information, go to rational-online.com

Milestone Rathfriland has evolved far beyond its origins as a small supermarket. Today, with its award-winning Food Hall, Loft 56 bistro and Milestone Kitchen café in Newry, it has become a true destination for fresh, homemade and consistent food. At the centre of this operation is Executive Chef Cathal Grant, whose team produces up to a thousand items daily using the Rational iVario advanced bratt pan and iCombi Pro cooking systems.

Cathal says the team initially hesitated to move away from gas, but the impact of the iVario was immediate. Within two weeks, they realised it was “a different league,” offering speed, safety and efficiency they had never experienced. No waiting on pots, no temperature loss and no burn risks. The iVario handles frying, boiling, sautéing, pressure cooking and more with perfect consistency.

The switch has also delivered major savings. Gas ovens were slow, unreliable and costly to run. As Cathal puts it, “Gas would be a step backward. Rational is the way forward.”

The iCombi Pro runs from early morning to evening, producing bakery items, deli products, ready meals and roasts with identical results every time. Probed cooking removes the guesswork, while overnight roasting allows chefs to return to perfectly cooked meats ready for chilling.

Even at Christmas, when Milestone doubles its turnover, the Rational cooking systems keep up effortlessly, cooking tonnes of turkey, ham and chicken with the same staff and the same kitchen footprint.

Despite its advanced technology, the equipment is simple. “At first it looked like a laptop,” Cathal says, “but once you know it, it’s a couple of presses.”

Milestone’s verdict is clear: “Reliable, robust, and a great piece of kit.”

Experience the iCombi and iVario live at a free product demo near you: www.rational-online.com/en_gb/see-for-yourself/rational-live-events/

ceda has announced two new judges for their coveted Grand Prix Awards.

Michael Sinclair, formally of Catering Design Group, is an extremely talented and experienced foodservice design consultant, working across a wide range of hospitality sectors based in the UK as well as internationally.

He has worked on many prestigious projects, receiving a number of awards on the way through his career to date

Michael also is engaged with review and advisory client-side roles, overseeing the development of the core foodservice design development to completion.

He assists associations such as ceda with their education programs, giving guidance for designers and project managers alike and welcomes the opportunity to assist within the industry with resolving technical issues.

Joining Michael on the 2026 judging panel is Claire Smith.

Having spent her entire career working in hospitality, Claire is passionate about the importance of creating incredible hospitality experiences. As someone who started working for her family business in the early stages of her career, she took on a variety of roles in the hospitality design sector before working her way up to director level. Her career has spanned over 25 years working on a huge range of projects across hotels, restaurants, bars, pubs, leisure and heritage venues.

Of the appointments, Adam Mason, ceda Director General commented; “I’m delighted that we can welcome Mike and Claire as judges of the industry’s most prestigious Awards. They have complimentary knowledge and expertise and having worked together previously, I think they will make a great team.”

The Awards have attracted record number of entries this year, with over 60 across the various categories.

Mason continues, “Over 60 entries from more than 20 Member companies is a really good return, and once again the quality of projects delivered is outstanding. Particularly pleasing this year is seeing six companies enter the Awards for the first time. Best of luck to everyone.”

The 2026 ceda Grand Prix Awards that will be presented on Tuesday 16th June as part of the ceda Conference.