Welcome to the July issue of ceda’s connected

As part of our look back over the last 50 years of ceda, we explore the 1990s and the key moments in the association’s history.

As part of ceda’s role to encourage members and partners to ensure that their engineers are knowledgeable and competent in all aspects of their jobs, we have worked with Water Regs UK to develop a new industry specific training course.

Continuing our spotlight on the women in our industry, this month we spoke to Olivia Brunskill, Junior Designer at CHR Foodservice Equipment Ltd about how she arrived in the sector and her experience so far.

Keeping up our commitment to shine a light on sustainability in our industry, we caught up with the panellists from the sustainability discussion at last year’s ceda Conference, to delve a little deeper into the area of sustainable kitchen design.

We’re delighted to announce the brand new award, The Operator’s Choice Award, exclusive to those shortlisted in the design projects categories of the ceda Grand Prix Awards 2022.

We hope you enjoy this issue of connected and we welcome your feedback and contributions for future editions.

As part of ceda’s role to encourage members and partners to ensure that their engineers are knowledgeable and competent in all aspects of their jobs, we have worked with Water Regs UK to develop a new industry specific training course. When satisfactorily completed, it will not only provide installation and service engineers with a comprehensive knowledge and understanding of the Water Supply (Water Fittings) Regulations 1999 and how they apply to their jobs but also qualifies them and their company to apply to join one of the Water Companies’ Approved Contractors Schemes. They can also be listed on the WaterSafe website (https://www.watersafe.org.uk/) which promotes Approved Contractors.

Membership of an Approved Contractor Scheme not only provides close links to their local Water Company but also enables engineers to self-certify that their work is in accordance with the regulations. This eliminates the need to give notification and seek approval from Water Companies prior to being able to commence work.

The course is one of the essential training modules for the Catering Equipment Installers Industry Training Standard which is the only route for non-gas accredited installation engineers to qualify for a CSCS card.

ceda’s Adam Mason comments, “The development of this new training course is another great initiative for the Industry and significant value to ceda Members. It has been a pleasure to work with Water Regs UK on its development, and now delivery. Everything we do is about the ongoing creation of industry-specific training and education tools and as a part of ceda’s wider focus on Learning, Education and Development, it is fundamental in increasing professionalism, expertise and business opportunities for ceda Members.”

The course involves studying learning material for at least three weeks prior to a one-day course involving a review of the learning material in the morning prior to taking a multiple choice question assessment in the afternoon.  Initially the course will only be delivered live, however, in due course it is planned to deliver it online.

The course is delivered at cost to members and their subcontractors.

Further information of the course including dates, costs and how to book are contained in a detailed leaflet which is available from Peter Kay peterkay@ceda.co.uk or Adam Mason adam@ceda.co.uk.

Have you been introduced to the new MKN DigitalKitchen configurator yet?

This new, interactive kitchen configurator tool can cut up to three weeks from the typical design process for dealers and consultants.

For the first time, we can work collaboratively with dealers and end users in real-time to develop kitchen designs using MKN’s modular and bespoke professional cooking solutions. It means:

• Live drawing of 3D designs using MKN products using simple ‘drag and drop’ functionality
• The ability to change configuration in seconds to suit requirements
• We can produce budgets, visuals, CAD drawings, electrical information and specification lists all at the touch of a button
• Dealers can download drawings via PDF or CAD drawing
• End users can share a 3D plan of the kitchen design via QR code, so everybody in the business can have easy access to initial designs

“This is a unique tool in the market that fast tracks the design process and takes out a huge chunk of work for our distributor partners and their end user customers. We can sit down together either in a room or online and design an MKN kitchen in real time, before providing all the resources needed to share and approve that design.”

With MKN DigitalKitchen, we can:

• Give customers the ability to interact with their own design process
• Create 3D visuals, offering a far better representation than a traditional 2D drawing
• Make it easier for customers to share designs with stakeholders
• Cut the need to go back and forth with changes – saving up to three weeks on the typical design process

To speak to the MKN team about their professional cooking technology, visit www.mkn.com or call 01329 757890

The five-star Landmark Hotel opened its doors in 1899 and for the last 123 years has provided an oasis of luxury in central London – welcoming guests into their iconic Winter Garden, an eight-story courtyard covered by a glass roof. The Winter Garden Restaurant is just one of many dining areas in the Landmark which includes The Mirror Bar, Great Central Bar, Garden Terrace, plus private dining in the Empire Room, Grand Ballroom and Tower Suite – all of which are served by the main kitchen and its 62 strong brigade. Following a six-month refurbishment programme, the Landmark recently reopened its kitchen after a complete transformation of the layout, operations, facilities and equipment.

The refurbishment was led by Executive Chef, Gary Klaner who worked closely with project managers Berkeley Projects. Gary’s objective was simple – a new kitchen with quality equipment to optimise efficiency, so his brigade could continue to achieve the exemplary culinary standards The Landmark is renowned for. A key consideration for Gary was the installation of a complete system to manage the Fats, Oils, Grease and Starches (FOGS) – a natural by-product of the foodservice industry which is strictly regulated. Gary shared what his priorities were when reviewing various FOGS management options:

“Obviously the most important thing for us is that any FOGS system is compliant with regulations, meets industry standards and ensures we maintain the highest possible hygiene levels. We were also looking for something with a proven track record, that is efficient, cost-effective, long lasting and odour free! We were clear that any FOGS solution must also be easy to maintain and require minimal input from staff. After the design team reviewed available options, they agreed to proceed with Mechline’s proposed FOGS system which consisted of BioCeptor, GreasePak and Food Waste Strainers.”

Mechline’s BioCeptor system combines the power of GreasePak’s BBA approved, biological treatment solution and its naturally occurring, non-pathogenic bacteria, with the FOG Intercept and Treatment unit (F.I.T). The result is that drains are kept clear and free-flowing as FOGS are permanently degraded into smaller compounds so they cannot reform or solidify – providing the level of FOGS management performance Gary required.

In addition, Mechline’s easy-to-use Food Waste Strainer, with its innovative basket design, helps to prevent food waste sediment getting into drains in the first place – and when used with the BioCeptor system can prolong intervals between servicing in comparison to a standalone grease trap.

Oliver Tuff, Project Director at Berkeley Projects, commented: “After the complexity of striping out the existing facilities and the installation of a completely new kitchen Mechline’s products were very easy to fit and the products themselves are very flexible. For example, the BioCeptors have universal fittings, which makes plumbing incredibly simple. There are no electrics to consider, which makes connection and placement much easier. After the products were installed the Mechline’s service team were a great help with the commissioning and helping with staff training programmes. In terms of costs, the systems represented great value to the client.”

Six months on, Gary Klaner has been delighted with the decision to use Mechline’s products in their new kitchen as he explains: “The greatest compliment is that we don’t really have to be involved in any day-to-day process. The Mechline FOGS systems are in, working, and being well maintained. Our involvement is absolutely minimal. They’re discreet and just work efficiently in the background. I can’t praise Mechline’s service team enough; they were very attentive and had great engagement with the on-site team. It’s great to just have an odour free kitchen and clear drains!”

Oliver concluded, “We’ve had great feedback from the team around Mechline’s whole end-to-end service. We already recommend Mechline FOGS solutions with every confidence and will continue to do so with future clients.”

ceda represents over 100 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. 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.

In this edition we’re shining a light on past ceda Grand Prix Awards winners and nominees. We hope you’ll agree the projects showcased over these pages show the expertise, passion, skill and attention to detail ceda members put into their work.

We hope that you enjoy ignite.

If you like what you see, please contact the relevant ceda member (there is a live link on their logo to their website) to discuss how they can bring your next foodservice project to life.

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

Five years on from its original launch, Electrolux Professional has unveiled a new and improved version of its popular SpeeDelight high-speed cooking solution.

Launched in 2017, SpeeDelight is an all-in-one solution for the preparation of hot snacks such as sandwiches, roll-ups, tacos and pizzas. The combination of contact plates, infrared radiation and microwave technology into a singular compact footprint allows ‘grab and go’ meals to be prepared up to three times quicker than traditional panini presses and toasted sandwich machines.

Now, the appliance has been updated with a host of new features to help improve user experience, based on operator feedback collated in the years since its launch.

Stuart Flint, Training & Demonstration Manager at Electrolux Professional, said: “Customer feedback is an incredibly important part of our R&D process. Listening to comments from operators has allowed us to double down on the traits that make SpeeDelight so unique, including cooking times, ease-of-use and consistency. As such, customers will now be able to benefit from even better results than ever before.”

SpeeDelight will now offer cooking cycles for both burgers and club sandwiches, in order to provide a truly comprehensive menu of hot snacks. The introduction of a new non-stick tray will also enable uniform heat distribution for even cooking, which can be effectively cleaned through the use of water alone.

Moreover, customers can now access recipe management through OnE Connected, allowing for greater consistency across the fleet and a reduction in food waste.

The upgrade has also integrated a number of operational improvements to the appliance, including the removal of a choke cover on the lid, a brighter display, a 10°C increase in bottom plate temperature (230C°), and a shorter timer before entering standby mode.

Since its launch, the upgraded SpeeDelight has already been adopted by a number of major chains including Caffenio and Autogrill.

The new model is on display at Electrolux Professional’s Center of Excellence in Luton, where visitors can book in to experience a hands-on demo alongside the company’s full range of foodservice and laundry solutions.

Stuart concluded: “As a one-stop-shop for the preparation of hot snacks, SpeeDelight is a core product in our commercial foodservice offering. We strongly advise anyone who’s in the market for a comprehensive cooking solution to undertake a demo at our Center of Excellence, as experiencing our products in person is the best way to see what they’re really capable of.”

For more information on SpeeDelight, click here.

ceda is pleased to announce that entries to the 2022 Grand Prix Awards are now open.

The highly coveted Awards, for which competition between Member companies is exceptionally fierce, recognise excellence in hospitality and foodservice projects for every type of establishment.

By winning one of the Awards, members demonstrate to the rest of the industry that they operate with professionalism and excellence in all that they do.

This year, members can enter six categories:

Design Project Under £50k

Design Project £50k to £200k

Design Project £200k to £500k

Design Project Over £500k

Outstanding Customer Service

Project Management Excellence

In the ‘Design Projects’ categories, entrants will be rewarded for; good, original, and sustainable designs, professional installations during which issues were overcome, and client satisfaction. If Consultant involvement in the project was significant, this will also be taken into consideration when scoring the design section of the entry.

Key factors in the judging of the ‘Outstanding Customer Service Award’ category will be the level of service provided by the company and overall client satisfaction.

To be considered in the ‘Project Management Excellence’ category, companies should demonstrate project understanding, effective communication, and documentation practices, managing change and cost control, project execution and client satisfaction.

Projects of any size and in any sector are eligible for inclusion.

The overall winner will receive the Sir Donald Thompson Cup.

ceda Member companies can also put forward nominees for the ‘Rising Star Award’. Candidates must demonstrate how they have exceeded expectations and benefitted the member company.

The judges will once again be veterans of the industry John Savage and Ron Neville. Once the projects have been shortlisted, the judges will visit the sites in person to assess the work carried out and to talk with staff.

The deadline for entries is Sunday 10th July 2022.

The winners of the prestigious awards will be announced at the ceda Conference & Awards Dinner 2022 will take place on Thursday 29th & Friday 30th September 2022 at The Belfry Hotel & Resort, Sutton Coldfield.

Members can submit their entries by following this link: https://ceda.co.uk/members-area/submit-your-entry/

The Stima oven is now in stock and available for purchase EXCLUSIVELY at Cater-Bake.

This range is the perfect solution for those who do not have or cannot install the flue, due to its revolutionary filtration hood.

Benefits include Small footprint, High output, High temperature, Fast Cook, it is pre-programmable, has independent decks and produces a quality stone-baked pizza

Our new range will enable you to get the perfect baking results every time, and there is no stopping at Pizza. These ovens are flexible, with the ability to cook just like a normal oven, meaning it can be used to cook but not limited to: Sandwiches, toast, bread, meat, fish, vegetables, lasagne etc.

Its sleek design and professional performance can transform your venue into a pizzeria right before your eyes.

“As the only UK official agent for Stima, we are beyond excited to bring this revolutionary oven equipped with filtration hood into the market.

“Since 1995 Stima have been designing, producing, and manufacturing pizza ovens, rotary ovens, pasta cookers, fryers and induction plates exclusively in Italy. Today they produce low consuming and high performing products which respects the environment and our customers wallet. Winner Winner! Their range of ovens will enable those who do not have or cannot install the flue, to produce delicious and fresh pizzas in minutes. We are so excited to bring this range into the market, we know it is sure to be a hit with customers” – Steven Lilley

Whilst expanding our product range, we meticulously test and carry our due diligence on the both the products and suppliers alike. Stima have proven to be innovating with leading edge technology, which are low cost and can prepare delicious pizzas in minutes.

The Stima oven is an excellent choice for those who want the stone-baked taste and quality without the installation hassle.

If you need advice or have any questions on the new range, please contact us by phone or email and we will endeavour to help.

Contact us today to learn more about this offer on 0151 548 5818 or email info@cater-bake.co.uk.

Welcome to the May issue of ceda’s connected

We’re shining a light on the women in our industry and suitably kicking things off with ceda Chair Kirstin Hatherley. She tells us about how she got into the
industry, the various roles she’s held and challenges she’s faced.

As part of our 50th anniversary year, this month we look back at the 1980s and the decisions, initiatives and people driving the association.

ceda Partner Marco Beverage Systems introduce their new products POUR’D and the MT Boiler Range.

Earlier this month we hosted an industry-wide webinar detailing the Apprenticeship Standard for Catering Engineers ahead of our autumn intake. Find out more about the Standard, why it was developed and the benefits of taking on an apprentice engineer.

We’re delighted to announce two new appointments to the ceda Board! Discover which ceda initiatives Nick Archer and Michaela Stephens-Smith are passionate about progressing in their new roles.

There’s also an educational marketing piece to help you make the most of your LinkedIn presence and elevate your company’s profile in just 4 easy steps.

We hope you enjoy this issue of connected and we welcome your feedback and contributions for future editions.

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

On the 31st March 2022 both Nick Archer, of Archer Catering Systems Ltd and Michaela Stephens-Smith, of TAG Catering Equipment UK Ltd, were duly ratified in by the ceda Board and are now ceda Board Directors.

ceda Chair, Kirstin Hatherley, is enthusiastic about what the duo can bring to the Board. She said, “The ceda Board should represent a good cross section of our members. It is great to welcome two new members onto the Board that represent large sectors of our membership as well as having many years of knowledge of our industry. I have no doubt that both Michaela and Nick will make excellent contributions and will become valuable members of the team.”

Nick is proud to have been approved by the Board. He’s passionate about the technical training ceda offers and is keen to see this grow during his term. He said, “It was an honour to be asked to join the ceda Board. As the current Vice Chair of the ceda Technical Group it almost feels a natural progression to continue pushing the industry to promote all that is good, plus what we can achieve when we all work together. I especially want to see the continuation of the training platforms that have been put in place, being able to assist in taking these even further is something we all should within the ceda family be very proud of. May I take this opportunity to thank Kirstin and the fellow Board members for this opportunity and congratulate Michaela as the other new Board member. I look forward to working with you all.”

“Having been part of ceda for the last 13 years, I am privileged to have been invited and delighted to join the ceda Board. As the industry recovers from one of the most turbulent times in its history and continues to face supply-chain challenges, we must support and learn from each other to progress the industry and association. I look forward to working with the ceda Board and other ceda members on progressive initiatives and hope to see you at a face-to-face event soon! And congratulations to Nick who joins as a fellow Board member.”