Enhanced hygiene, greater efficiency and easier operation bring premium Hobart innovations within reach for smaller businesses

Hobart has unveiled the latest generation of its Ecomax hood-type dishwasher range, combining improved efficiency, enhanced hygiene and simplified operation with the renowned build quality of German manufacturing.

Designed specifically for small to medium-sized foodservice operations, the new Ecomax H604 and H615 models incorporate innovations derived from Hobart’s premium warewashing ranges, delivering reliable performance at an accessible price point.

The updated range has been developed to make warewashing easier, more hygienic and more efficient, while maintaining the robust construction and operator-friendly design that customers have come to expect from Hobart.

Smart improvements across the range

Both new Ecomax hood-type dishwashers feature a redesigned wash chamber that is easier to clean, helping operators maintain high hygiene standards while reducing daily cleaning time.

Like all Hobart hood-type dishwashers, the new Ecomax models are manufactured at Hobart’s headquarters in Germany, ensuring consistent quality, durability and performance throughout the range.

The machines also retain Hobart’s innovative four-sided insulated hood design, which helps contain both heat and noise within the machine. This significantly improves the working environment for operators while reducing the need for extraction. The insulated hood can save up to 3,120kWh of energy per year – equivalent to approximately £936 annually based on an electricity cost of 30p/kWh.

In addition, the counterbalanced hood system enables effortless raising and lowering, reducing operator strain and improving safety and comfort, even in busy kitchens processing up to 70 cycles per hour.

Ecomax H604: Where simplicity meets hygiene

The new Ecomax H604 has been designed with ease of use at its core.

A new control panel features a colour-coded display and intuitive single-button operation, allowing staff to operate the machine quickly and confidently with minimal training. The machine also benefits from reduced water consumption, helping operators to lower running costs.

To further support machine cleanliness, the H604 now includes a dedicated hygiene cycle, providing operators with an easy way to maintain the hygiene of their machine and their wash results.

Ecomax H615: Advanced efficiency for demanding operations

For operations looking to maximise efficiency, the Ecomax H615 introduces several advanced features passed down from premium warewashing solutions.

Alongside reduced water consumption, the H615 is available with Hobart’s optional VAPOSTOP technology, which prevents steam from escaping when the hood is opened. This improves operator comfort, protects the kitchen environment and contributes to greater overall efficiency.

Premium innovation at an accessible price

The launch of the new Ecomax range reinforces Hobart’s commitment to delivering innovation across every price point.

By incorporating proven technologies and design principles from its premium warewashing portfolio, Hobart has created a range that delivers reliable hygiene, ease of use, efficiency and reliability without compromising affordability.

To find out more about Hobart’s Ecomax range, visit hobartindependent.co.uk

Located in the heart of Camden, London, The Blues Kitchen has been serving up Southern-inspired food and nightly blues, soul and jazz since 2002. Now blending its Tex-Mexican roots with French and East Asian influences, the venue has built a reputation for pairing good food with good music in a lively, high-turnover bar and restaurant setting.

Behind the pass, Chef Jayden relies on the Adande VCS2 to keep service running smoothly. With food safety and consistency non-negotiable in a busy kitchen, precise temperature control is essential, and it’s a job the VCS2 excels at, holding its temperature accurately even through constant opening and closing during service.

Find out why Jayden rates Adande drawers 10 out of 10, how the double-stack, dual-zone flexibility of the VCS2 lets the kitchen run a fridge and freezer from a single unit. Plus, why easy aerial access to ingredients, rather than digging through deep cabinets or heavy-lidded freezers, makes all the difference.

Watch the full video on our YouTube channel here: youtube.com/shorts/rG31lpnY6-4

Your software should work together, not in isolation. Specifi’s powerful API seamlessly connects with your ERP, CRM, invoicing, eCommerce, PIM, and other business systems, creating a fully integrated digital workflow from product selection through to order fulfilment.

Whether you’re generating quotations, managing customer relationships, processing orders, or producing invoices, Specifi ensures data flows automatically between systems in real time or through scheduled synchronisation. Product information, pricing, customer records, configurations, bills of materials, quotations, and order data remain accurate, consistent, and always up to date – eliminating manual data entry and reducing costly errors.

By integrating Specifi into your existing technology stack, you can automate the entire quote-to-cash process, accelerate sales cycles, improve operational efficiency, and provide your teams with a single source of truth across the business.

Built on secure REST APIs and modern integration standards, Specifi works with leading business platforms including Microsoft Dynamics 365, SAP, Oracle, Salesforce, Sage, NetSuite, HubSpot, and many other ERP, CRM, and accounting solutions. It also integrates with custom applications, dealer portals, websites, and middleware platforms, giving you the flexibility to create workflows that fit your business—not the other way around.

One platform. One connected workflow. Endless possibilities.

Learn how Specifi connects with your existing systems: https://en.specifiglobal.com/services/specifi-api/

This summer, two British culinary icons have joined forces after Hobart created a one-off signature mixer for two-Michelin-star chef Nathan Outlaw to use in the kitchens of his Outlaw’s guesthouse in Port Isaac, Cornwall.

The exclusive HSM20 mixer – part of the manufacturer’s proudly British made mixer range – didn’t have far to travel after it was hand finished in the chef’s iconic deep blue colourway, including his signature and logo. Hobart’s dedicated North Devon facility has been manufacturing mixers to the same exacting standards since 1959. The iconic signature mixer travelled just 60 miles across the border dividing the two counties, before being met by the beaming chef; ready to take up its post in the kitchens of his idyllic Port Isaac guesthouse, set against the stunning backdrop of the North Cornwall coastline.

The mixer was immediately put to work by Outlaw and his young brigade, including his daughter Jessie; its speed, capacity and unique ‘planetary’ action effectively halving the prep time required for the delicious breads, pastries, muffins, and afternoon cakes so beloved by his guests.

On receiving the new signature mixer, Nathan said: “I’ve worked around Hobart equipment since I was an apprentice chef – mixing bread, making butter – and I’ve got fond memories of it. To own one now; it feels like I’ve come full circle – it’s an amazing looking piece of equipment and I’m extremely proud to have it in my kitchen.

On discovering that Hobart has a manufacturing base in Britain, he added: “It was a fantastic surprise to find out that Hobart manufactures in the county over from Cornwall so even more reason to have the mixer here. For me British produce is the best in the world and what we do is all about skill, technique and passion – there’s a real synergy in what Hobart does – great engineering, care, craftsmanship and the same passion.  All proudly made in Britain!”

Harry Condliffe, Plant Manager at Hobart UK in Barnstaple, Devon, helped oversee the project and added: “Our iconic mixer range is made by people who take the same pleasure in building them as chefs do in using them. We ship them across the globe for use in hospital canteens and school kitchens right through to artisan bakeries and Michelin-starred restaurants and the heritage really matters to us. It’s fair to say, this project was quite unique; a home-grown mixer for a home-grown chef, situated just across the border from us. We know Nathan is going to love it and will join a long and illustrious list of chefs who count a Hobart mixer as a hardworking member of their team.”

To find out more about Hobart’s mixers, visit: www.hobartuk.com/mixers

As the UK’s specialist in advanced foodservice equipment, Jestic is proud to supply the industry-leading Moduline range of retherm ovens. Engineered with precise temperature and humidity control, they deliver consistently exceptional results when reheating previously cooked and chilled foods, preserving both quality and presentation.

In today’s demanding foodservice environment, delivering consistently high-quality meals while maximising efficiency is more important than ever. That’s where Moduline Retherm Ovens excel. Designed to gently restore chilled or frozen foods to serving temperature, Moduline ovens preserve flavour, texture, moisture, and presentation, ensuring every dish reaches your customers exactly as intended.

Consistent Results Every Time

Whether you’re serving hundreds of meals in a healthcare setting or delivering premium dining experiences in hospitality, Moduline Retherm technology ensures food is served at its very best – every time.

Ready to Improve Your Foodservice Operation?

Contact the Jestic team today to learn more about the Moduline regeneration oven range and discover how it can help your streamline service, maintain quality, and increase efficiency.

Get in touch for a demonstration or quotation

Call: 01892 831 960.  Email: info@jestic.co.uk

Visit our website for the full Moduline Product Range

We are proud to introduce The ceda Electrical Standard; a fully accredited, industry-developed, electrical training programme that has been two years in the making.

It’s been built from the ground up by people in this industry, for people in this industry.

Why We Created This Standard

Following the tragic death of commercial catering engineer, Craig Stocker, and subsequent court case, we developed the ceda Code of Practice for Electrical Work in Commercial Foodservice Facilities. The Code has created a benchmark for safety and has been adopted by Members, Partners, Facilities Managers and operators.

But more was needed. A document, however widely adopted, was not a sufficient response.

Engineers and service companies within our community shared these concerns. So, we made a decision. Rather than continuing to point at the gap and wait for someone else to fill it, we would fill it ourselves.

We formed an Electrical Working Group, within the ceda Technical Support Group. Made up of specialists who know this sector, who know equipment, who know commercial kitchens and who understand the ramifications when electrical knowledge and understanding is not where it needs to be.

We set ourselves the task of building something. We had to be proactive – because this industry had to take responsibility for itself.

So, this training programme is the industry choosing to raise its own bar – not because of legislation or because of pressure from outside bodies, but because it is the right thing to do.

It is not a generic, off-the-shelf course. It has been researched, developed, drafted, challenged, refined and accredited by industry and external electrical specialists.

About The Standard

There are two routes to achieving certification.

If the candidate has no recognised, electrical competency pre-requisite, then the Standard is a 4-day programme.

If the candidate has recognised electrical competency in the last 3 years, then a 2-day ‘upskill’ route is available to achieve the Standard.

Both programmes are built on 7 units:

• Safety & Legislation
• Electrical Principles
• Supplies & Connections
• Components & Circuits
• Inspection & Testing
• Fault Finding
• Maintenance

The assessment combines theory and scenario-based, practical assessments, these will be on purpose-built rigs to ensure that the candidate can apply understanding, when it counts.

Every unit was written with commercial catering at its core. We are training commercial catering technicians and engineers to work safely in real kitchens, under real conditions.

The certification is jointly badged by ceda and LCL Awards, who are the awarding body. The certification is valid for 5 years, at which time a 2-day refresher course will need to be undertaken in order to achieve renewal. We are taking electrical safety as seriously as gas.

The course content will be independently reviewed on an annual basis to ensure it remains the Industry Gold Standard.

Who is it for?

The ceda Electrical Standard is relevant for all engineers and technicians within the commercial catering sector, regardless of their age and experience.

It is relevant for trainees and apprentices, so that electrical safety and competence is embedded from day one rather than bolted on later.

It is relevant for Service Managers and Technical Leads who oversee engineering teams.

Accreditation & Delivery

ceda is now an LCL Awards Approved Training Centre and the ceda Electrical Standard is built, complete and has been approved and accredited, by LCL Awards.

In order to maximise accessibility, we will deliver the course regionally across the UK.

Our new Head of Training (details to follow) will both deliver this course, and develop further ceda training courses and programmes.

We are making a long-term commitment. This isn’t a one-off course that will be here today and gone tomorrow. This is the start of a Technical Training division of ceda that will create and deliver best-practice, industry-relevant, accessible and cost-effective training, in order to drive safety, competence and performance standards.

We are grateful to the ceda Technical Support Group and the ceda Electrical Working Group in creating this Electrical Standard. Thank you to everyone who gave their time, expertise and knowledge for the betterment of our industry.

What we have created is rigorous because it needs to be. We want our engineers to go to work in commercial kitchens across this country, being safer, more confident and higher-performing as a direct result of having completed this programme.

We are proud of everybody who has contributed to it and for having the ambition and the commitment to see it through.

The standard exists. The resources are ready. We now need the industry to back it.

Contact Justin Ring justin@ceda.co.uk if you have any questions or to register your interest.

At the recent ceda Conference 2026, ceda Director General Adam Mason launched our new strategic development plan; ceda 4.5

The world around us is moving faster than at any point in our lifetimes. AI and Technology are changing how businesses operate. They are changing how projects are designed, delivered and maintained. The expectations of customers are changing. The expectations of employees are changing. Regulation and compliance requirements are changing. The skills we need are changing. And the pace of change is only accelerating.

So that is why we have created ceda 4.5; to prepare and plan for the future, and ensure our Members thrive in the years ahead,

Our evolution is built around four strategic pillars:

• People, Skills & Culture
• Information, Data & Knowledge
• Collaboration, Connection & Community
• Compliance, Competency & Credibility

These four pillars will shape everything that we do over the next four and a half years.

IN ACTION

We have already put some of the people in place, created some of the infrastructure and built some of the solutions…

The appointments of Maria, Ellen and Harry to the Academy Leadership Team continues our development of outstanding young people. The Leadership Team will shortly be engaged in a project, working with our training partners and employers, to build ‘Management-ready’ and ‘Leadership-ready’ training programmes.

The Board appointments of Rebecca, Alice and Ben to the Board puts topics like; sustainability, innovation and collaboration across the supply chain, our future workforce and technical compliance on every Board agenda.

The creation of our Sustainability Working Group, led by two of the sectors leading experts in Alice and Lauren Hunter, already has a number of very focused objectives in line with this development plan, to drive the Industry forward.

In the last couple of weeks we have become an LCL Awards Approved Training Centre so that we can deliver ceda-created technical training to our Members around the country.

Removing barriers and raising compliance standards with the development of The ceda Electrical Standard; a fully accredited electrical training programme for catering engineers.

At the end of last year, we undertook the largest wellbeing survey of our industry. It has given us the data and information to build the solutions and support that the industry has told us it needs.

And the development of an operational performance monitoring system that will; provide Members with a deeper understanding of commercial kitchens and equipment, create additional commercial opportunities and aspire to build the largest data centre in the Industry, is only weeks away.

IN CONCLUSION

When we bring these four pillars together, we believe that we will create something powerful. A united ecosystem with representation and voice from all areas of our industry that want better. Together they create commercial advantage. Together they strengthen the industry. And together they help us prepare for a future where technology and people work together to achieve more than either could achieve alone.

We are looking to find the balance between Artificial Intelligence and Emotional Intelligence. The balance between Commercial Value, Human Value and Social Value. The balance between Industry 4.0 and Industry 5.0.

Our next evolution is not about maintaining what we have built.

It is about developing it.

It is about expanding it.

It is about strengthening it.

And it is about ensuring that our industry is ready for what comes next.

The last decade has proved what our community can achieve together. The next four and a half years will show what is possible when we raise our ambitions even higher.

Uniting the industry and building the service, support and solutions that will help our businesses and our people thrive.

In the coming months, Parts Town UK are coming together as a team to raise funds for their three fantastic charity partners: Dementia UK, Bleakholt Animal Sanctuary, and Acorns Children’s Hospice.

With two exciting events underway, there are still plenty of ways to show your support – whether that’s cheering from the sidelines or donating.

Midlands Tough Mudder – Saturday 4th July 2026

A big shoutout to our Cannock colleagues who took on the Midlands Tough Mudder.

This challenging event saw participants push themselves to the limit – all in support of Parts Town UK’s chosen charities.

You can still make a huge difference by sponsoring the team who took part in this event. Every donation goes directly to the charity partners.

Heywood Hike – September 2026

There’s still time to get involved in our Heywood Hike, and we’d love to have as many people as possible supporting us complete an arduous 12Km hike in the Lancashire hills.

Distance: 12KM
Terrain: A little hilly – sturdy footwear recommended!

Make a Donation

No matter which event you’re supporting, every contribution counts! Help Parts Town UK reach their fundraising goals.

Donate here: www.justgiving.com/team/parts-town-uk-charity