ceda Conference Postponed
ceda Conference Postponed
Due to the ongoing coronavirus situation, ceda has taken the decision to postpone the organisation’s 2020 Conference, which was originally due to take place on April 23rd and 24th at the Majestic Hotel in Harrogate.
This includes the Annual General Meeting, Academy Meeting, Gala Dinner and Awards Night, as well as all other activities scheduled to take place over the two days.
A new date for the event will be announced in due course.
Those who have booked and paid to attend the event can be reimbursed; credit notes can be issued for all invoices raised but not yet paid. Alternatively, bookings can remain if individuals wish to attend the future event.
Adam Mason, ceda Director General, said “Whilst not taken lightly, the decision to postpone the Conference was an easy one to make. The health and wellbeing of our people is our sole priority. I’d like to take this opportunity to thank everyone involved with the Conference for their understanding.”
Boss Contract Furniture: Latest News
Boss Contract Furniture: Latest News
Dear CEDA Friends,
A belated Happy New Year to you all, and thank you for the support you gave us during 2019 making that a fantastic year for ceda Silver Partner, Boss Contract Furniture Ltd.
During 2019 we have supplied to over 20 Ministry of Defence sites including RAF Cosford, HMS Excellent, RAF Waddington and Duke of Gloucester Barracks. We have supplied all the public areas and bedroom furniture for The Haven Hotel and Harbour Heights Hotel In Poole. We supplied 19 school dining rooms in July – September alone with other schools throughout the whole year.
We supplied, Universities, Garden Centres, Staff Restaurants, and Golf Clubs with all styles of furniture inside and out and, as always, EVERYTHING was through a 3rd Party…. Never Direct!
We went as far afield as Truro, Edinburgh and Belfast. Nowhere is too far.
Please let Boss Contract Furniture become your Furniture Experts. We will go and discuss any project with your client and we will generally bring back an order for you.
It really does work and all you have to do is call Jon Urquhart on Mobile 07834 456812 to make it happen.
Thank you and Good Luck in 2020.
Industry’s New Apprenticeship Standard Welcomes Its First Cohort
Industry’s New Apprenticeship Standard Welcomes Its First Cohort
The first ever Catering Equipment Service and Installation Apprenticeship, created by ceda Members, has welcomed its first cohort of apprentices.
On this most momentous of occasions, fifteen pioneering members of the industry, from: Aggora, APS Catering, Hatherleys, Gratte Brothers, C&C Catering Engineers, Archer Catering Systems, UpNorth Group, NWCE and HB Catering & Refrigeration arrived in Stockport, eager to begin their induction sessions and training.
Apprentice Chris Williams, of HB Catering & Refrigeration, said “I’ve been at the company for two years. When I heard that the ceda apprenticeship was beginning, I decided it was time for me to step into a frontline role and jumped at the opportunity. The course will provide me with all of the qualifications I’ll need for a fulfilling and successful career.”
Discussing what he thought the apprenticeship would bring to the wider industry, he said, “Quite a few of my colleagues are starting to retire, so there’s a clear need to bring new talent in. The apprenticeship will ensure that the younger generation who replace them are well equipped to work in a challenging area and provide the highest levels of service to their customers.”
Damion Russell, who has been with Gratte Brothers for four years, added “I’m really looking forward to completing the apprenticeship programme. The qualifications I’ll gain will provide me with the expert knowledge I need to carry out my job safely and to uphold the highest industry standards for my company. They’ll also give me confidence and independence, so I can carry out jobs on my own.”
The funded apprenticeship programme is being provided by registered provider, ECTA. Whilst the organisation has provided both domestic and commercial gas and electric qualifications in collaboration with the ESFA (Education and Skills Funding Agency) for a number of years, this is the first time they have worked with ceda.
ceda Members and Partners have actually assisted with the fitting-out of the kitchen at ECTA in which apprentices will receive their training.
ceda would therefore like to extend their sincerest thanks to Falcon Foodservice Equipment for their donation of a six burner range and a gas fryer, Inox Fabrication for an extraction canopy system, Rational for a combination oven, NWCE for a salamander grill and chargrill, and S&S Northern and Archer Catering Systems (ACS) for an interlock system.
ACS also installed the kitchen. Director Nick Archer, who was instrumental in facilitating the collaboration of the various companies, which in any other circumstance would be fierce competitors, commented “It is important for our industry to have its own dedicated apprenticeship scheme that can bring together engineers from different companies, to achieve training and qualifications that are actually relevant to what we do within our industry. The fact that so many companies have come together to provide time and knowledge on the initial trailblazing group and providing equipment into the new kitchen at ECTA is testament to what we can achieve when we all come together. I would like to reserve my personal thanks for Adam and Peter from ceda for providing the platform to make this happen and Kirstin for her work with the initial trailblazing group and subsequent meetings.”
Adam Mason, ceda Director General, who has been equally impressed by the way the various companies have come together for the benefit of the industry, enthused, “From start to finish this entire apprenticeship project has been about Members and Partners working together for the benefit and future of our industry. We are delighted to have facilitated and driven the development of the standard and equally delighted to now present it to the industry. ”
The apprentices will now spend thirty months receiving the highest quality training and education on a block release basis, meaning they only need to attend the training centre for one week every eight weeks.
They will cover knowledge and skills including ACS accreditations, Basic Plumbing, Electrical Competence, Health and Safety issues, Relevant Regulations and fault finding procedures, as well as customer care and communication.
ceda are now encouraging other companies who wish to become involved to contact Peter Kay, ceda Technical Support Adviser, at peterkay@ceda.co.uk. They do not have to be ceda Members to take part.
Currently the standard is only available in England, however funding is still available for companies in the devolved nations if their apprentice works at least 50% of their time in England.
And the final word goes to Peter, whose hard work and determination was imperative to the delivery of this groundbreaking apprenticeship; “Today is a very important day for ceda as it sees the culmination of 15 years of work to establish an apprenticeship. When I joined ceda 15 years ago, members told me that one of my main priorities was to organise an apprenticeship as there was a shortage of good quality service engineers. At that time, apprenticeships had to result in a formal qualification and even though Gas ACS accreditations are a legal requirement, they are not recognised as a formal qualification and therefore the apprenticeship would have to include an electrical qualification. We looked at all the available electrical qualifications but none was suitable for a service engineer. We even investigated establishing our own qualification, however, the cost was prohibitive so it was not until 2015, when the Government introduced Apprenticeship Standards, that we were able to create a Trailblazer Group of ceda members who worked with an advisor from the Institute for Apprenticeships and Technical Education to develop the standard which was approved last summer. ECTA have been extremely helpful in working with us to deliver the apprenticeship for the allocated funding and seeing these young people here today is the fulfilment of that task that we started 15 years ago.”
Mechline to present award-winning virus control system, HyGenikx, at HRC Show
Mechline to present award-winning virus control system, HyGenikx, at HRC Show
ceda Platinum Partner, Mechline Developments, will be showcasing its revolutionary, award-winning air and surface hygiene amplifier, HyGenikx, at this year’s HRC (Hotel, Restaurant & Catering) Event in London, from the 3rd to 5th March.
The wall-mounted unit, which was recently awarded the prestigious FCSI Sustainable Catering Equipment Award, utilises a combination of the most effective and refined air and surface sterilisation technologies within foodservice environments to help prevent the spread of harmful viruses and bacteria to customers and staff.
The HRC will see HyGenikx presented for the first time to distributors and operators on UK soil, following its positive launch at Host Milan in October.
Infection control and food safety are some of—if not the biggest—concerns within food service operations and operators are under pressure to control and implement the highest of hygiene standards. Microorganisms spread infections, compromise hygiene standards, cause food to spoil, create offensive odours, and can multiply very quickly. So, it is very difficult for traditional cleaning methods to keep pace.
In just 8 hours a single bacterial cell can multiple to over 8 million, meaning that health risks and odours remain a major problem, with standard room cleaning and disinfecting procedures only offering a temporary solution.
HyGenikx combats airborne viruses and bacteria, stopping their spread and minimising the risks of cross contamination. The advanced and compact wall-mounted system utilises a combination of the most effective air and surface sterilisation technologies available to produce Superoxide Ions and Plasma Quattro, which are proven to eradicate harmful bacteria, viruses, VOCs (volatile organic compounds), moulds and fungi, as well as neutralise all odours.
HyGenikx targets and kills the biological hazards in the kitchen, including Salmonella, Escherichia coli (E. coli), Norovirus and other primary sources of infections, and has been proven to eliminate harmful Listeria in an independent validation study carries out by ALS laboratories – the UKs leading provider of food and drink testing services.
In this comparative trial, sterile surfaces were inoculated with Listeria monocytogenes and Listeria innocua and stored in a cold room for four days, where bacteria were measured daily. This was performed in the presence and absence of HyGenikx technology. In the absence of HyGenikx technology, surface contamination with moderate bacterial growth was recorded, but in the presence of HyGenikx technology there was a depletion of the bacterial contamination beyond detectable levels.
Kristian Roberts, Marketing Manager at Mechline comments “Infection prevention and control is of major concern for operators in the hospitality industry. No matter how stringent HACCP procedures are, we as humans cannot keep up cleanliness to the degree required to ensure absolute safety, every minute of the day. That’s where HyGenikx comes in. It works 24/7, gets into those hardest to reach
places, and provides Hygiene and safety levels otherwise impossible – for customer and staff protection and operator peace of mind!”
The HyGenikx range has models to suit every application, from food preparation areas, cold rooms and front of house, to washrooms, refuse areas and beyond, and joins Mechline’s ever-expanding collection of hygienic, safe and environmentally friendly solutions for the food service industry. To find out more about HyGenikx, visit Mechline on stand P711 at the Professional Kitchen Show from 3rd to 5th March. Alongside this will be Mechline’s complete FOG drain maintenance system, which includes BioCeptor, GreasePak, and the New Food Waste Strainer, and other innovations such as BaSix hand wash stations.
Meet Specifi at the HRC Show 2020
Meet Specifi at the HRC Show 2020
We hope to see you at the HRC in London: March 3-5.
Our experts will be at FEA (formerly CESA) stand P621 showcasing all the ways that Sp Share, Specifi Design and Specifi Quote can help designers and dealers expand their businesses while saving time and money.
Here’s your chance to learn how to:
- Easily design kitchens in half the time
- Create fully-realized 3D renderings from flat drawings with Sp Design.
- Access thousands of configured manufacturer symbols to ensure you select the right product for the right space.
- How to go from a design to a quote with the click of a button.
- Seamlessly collaborate with every supplier and stakeholder for your project.
See why so many industry professionals are now relying on the Specifi platform to save time and grow their business.
If you’d like to book an appointment at our stand, click here.
Blue Seal's Salamanders and Rapid Heat Grills
Blue Seal’s Salamanders and Rapid Heat Grills
ceda Silver Partner Blue Seal supplies an electric rapid heat up rise & fall grill QSET60 & QSE60, which is used mainly in conjunction with Island suites for flash heating and cheese melting etc. or for accelerated cooking in cafés & small restaurants. This unit comes in handy when there is no room under a gas canopy for a traditional gas salamander due to other equipment prioritising the menu requirement, but a fast performance salamander is needed for specific minimal purpose. These highly fuel and time efficient, compact 600mm wide, rapid heat units are extremely versatile lending themselves perfectly for “au gratin” cooking as well as keeping food warm. They can be positioned conveniently on the end of an island run or on a wall bracket above a work top. All Blue Seal Grills & salamanders, can be wall mounted or bench mounted for ease of application.
Considerations when buying these units would be menu requirements dictating the food volumes going through the relevant appliances. Whether they are looking for power savings/ efficiency/ heat on demand or continuous heat through the service.
Kitchen space, Power requirements on site may determine what type of unit is required or where it needs to be positioned in the kitchen to appease chef’s requirements and flow of kitchen.
Blue Seal has also recently relaunched the Cobra product range with a new look CS9 gas salamander grill. The grill uses high efficiency infra-red burners and is fully modular in its aesthetic, within the New Cobra Range.
Salamander requirements are obviously concept determined, with less dependence on them with the rise in use of chargrills, griddles & solid fuel grills, over the last 10 years. Steak specific restaurants dropped in popularity a number of years back and are now coming back in trend, such as Gaucho’s/ Miller & Carter etc. However the development of rapid heat up rise and fall grills in conjunction with other protein cooking appliances continues to limit the sale on traditional gas / electric salamander grills in larger concepts and chain restaurants. There will probably always be a requirement for the traditional salamander units, especially in the smaller independent restaurants/ Pubs and cafés, and Blue Seal will always accommodate this within its product range.
Liebherr: New For HRC 2020
Liebherr: New For HRC 2020
ceda Platinum Partner, Liebherr, is delighted to introduce a range of new heavy-duty refrigeration solutions designed, built and tested in their world class manufacturing facility in Lienz, Austria.
They are 600 and 1400 litre single and double door fridges and freezers in the following models, GKPV 6540 / GGPV 6540 / GKPV 1440 / GGPV 1440.
Key features are:
- 304 grade stainless steel liners
- Self-closing doors with fitted locks
- Eco-friendly hydrocarbon refrigerant as standard
- Factory fitted castors.
The double door units can be disassembled and reassembled, using a qualified engineer, on-site for difficult delivery situations.
HRC will also be the place to see the new BlackLine range of chillers and the new BlackSteel refrigerator will be shown for the first time.
As a wine cabinet specialist, Liebherr will be displaying three of their most popular multi- temperature models which feature heating and cooling circuits along with air filtration.
Finally, as a global supplier of ice cream cabinets Liebherr will show their new triple glazed upright display freezer.
See us on Stand P400 at HRC 2020, call: 03330 147 888, or visit http://bit.ly/38f8Z8v
Record Number of Entries for ceda’s Grand Prix Awards
Record Number of Entries for ceda’s Grand Prix Awards
This year, ceda has received a record number of exceptional entries to its Grand Prix Awards. The total number of contenders has increased significantly in recent years; this year’s figure is a huge 35% rise over last year, which was itself a 20% increase on 2018.
The Awards recognise excellence in hospitality and foodservice projects for every type of establishment. This year, ceda Members could enter their projects into six categories:
- Design Project Under £50k
- Design Project £50k to £200k
- Design Project £300k to £500k
- Design Project Over £500k
- Outstanding Customer Service
- Project Management Excellence
Submissions range in project value from £39,000 to more than £30 million and cover all sectors of the market, including hotels, stadia, education, healthcare, garden centres, fine dining, casual dining, pubs, restaurants and retail, highlighting the breadth, scale and excellence of Members’ work.
Adam Mason, ceda Director General, commented, “I’m pleased and proud of the entries that we have received, not just the number but the standard and quality. The last few years will go down as challenging given the economic and political uncertainty but this demonstrates the brilliance of what our Members do on a daily basis”.
The judges of the prestigious Awards are industry veterans John Savage and Ron Neville. The winners will be announced at the ceda Conference and Gala Dinner 2020, being held this year at the Majestic Hotel, Harrogate, on the 23rd and 24th April.
TAG's Mike Bradley to take on London Marathon
TAG’s Mike Bradley to take on London Marathon
Mike Bradley, business development manager at TAG Catering Equipment has secured a place in the Virgin Money London Marathon on Sunday 26th April 2020. He will be taking on the 26.2-mile running challenge in aid of Guide Dogs (The Guide Dogs for the Blind Association), hoping to raise £1000.
Mike Bradley is an avid runner, is a coach for Saffron Striders and is a trained guide runner, providing guidance to the visually impaired on their runs.
Although a frequent runner, the furthest Mike has run in one go is 20-miles, so the 26.2- miles is set to be a real challenge.
“I have been dealing with blind people since I was 8-years old when my mum lost her sight. We regularly went to meetings where there would always be guide dogs for me to play with” commented Mike Bradley.
“I also did my ski guiding with guide dogs and I now do guide running with visually impaired runners. I am branch organiser for the Saffron Walden Branch of Guide Dogs Fundraising.
“I am hoping to raise £1000 as it will take the branch fundraising over £56,000 which is the whole life-cycle cost of a guide dog.
“I am as passionate about helping visually impaired people experience things that they can’t do without assistance, as I am about running.
“I’d be grateful if you could help me raise as much as possible” commented Mike.
To donate to Mike’s London Marathon fundraising please visit: www.justgiving.com/fundraising/mike-saffronstrider
In September 2019 Mike was named Coach of the Year at England Athletics Regional Volunteer Awards in recognition of developing the Saffron Striders’ 10-week zero to 5k and 5k to 10k programmes, attracting over 50 new members and not missing a single training session over 22-weeks.
Falcon’s latest induction range is the One
Falcon’s latest induction range is the One
New model offers a quality, affordable alternative to high power versions
ceda Silver Partner Falcon has launched a new induction top oven range, called the One Series. It’s aimed at operators who want the quality and reliability of a Falcon product, but who don’t need the high power and performance of Falcon’s F900 or Dominator Plus models. It’s also ideal for kitchens that simply don’t have the power supply to cope with the high performance products. The One Series is available in two versions, single phase and three phase, and it offers a more affordable solution for operators in, for example, cafes, coffee shops and care homes.
The One Series range features a fan assisted oven and a hob with six induction heat zones. The induction technology gives instant heat and precise temperature control – and the One has a 3kW boost function that allows the chef to boost power to a selected induction heat zone, so there’s extra ‘oomph’ when it’s needed. The digital display makes it easy for staff to control and monitor temperatures.
The induction’s in-built pan detection means there’s no wasted energy and very little wasted heat. The One Series has a robust, 6mm toughened glass hob plate that can withstand the knocks of a busy commercial kitchen. It’s also a cinch to keep clean – the kitchen brigade can simply wipe spillages away.
The One Series’ fan-assisted oven is 2/1GN compatible, has a temperature range of 100 – 250°C, offers five shelf positions and is supplied with two shelves. Glass panelled doors and two internal lights make it easy to monitor cooking progress without having to open the door and lose valuable heat. The single phase version, model E161i, has six 1.5kW induction cooking zones and a 4kW oven. Each cooking zone on the three phase version, model E163i, is 1.85kW and the oven is 6.4kW.
“This is the induction range for caterers who want Falcon induction but previously couldn’t have it,” says Shaune Hall, product development chef at Falcon. “It fits a need and a budget, combining the right price, the right features and the right performance for them. We believe it will be a big hit in the market.”
Both models in the One Series have a list price of £5,810.
Falcon is the market-leading UK manufacturer of professional cooking equipment and is the UK distributor for Lainox combination ovens. In 2019 Falcon celebrated its Bicentennial. With a company history going back over 200 years, Falcon now supplies operators throughout the catering industry, exporting around the globe. Its comprehensive product portfolio is backed by award-winning customer support. Visit www.falconfoodservice.com for more information.
