Adande introduces new Saladette unit for 2021
Adande introduces new Saladette unit for 2021
The new saladette delivers increased storage capacity, greater efficiency, better hygiene and has zero CO2 emissions.
Adande is pleased to announce today the expansion of its range for 2021 with a new model Saladette. The saladette is a double drawer Adande unit with integrated saladette server.
The saladette unit has been remodelled for 2021 following feedback from Adande customers across the hospitality sector. The new saladette design has been reconfigured to hold more produce, increase operating efficiency, and improve hygiene.
The base is a side-engine two-drawer Adande fridge, with the top drawer integrated to the saladette, enabling the operator to hold make-up produce in readiness. The saladette can be switched off when not in use, and the refrigerated drawer will still operate as normal. The bottom drawer is a standard Adande fridge/freezer drawer, giving further capability for busy venues.
Spanning the full width of the refrigerated drawers, the new saladette server has 20% more holding capacity than earlier Adande models. As a result, it can accommodate an additional 1/3 gastronorm pan.
With a new look for 2021, the server shape has also been updated, with a front-facing slope that is angled towards the operator to give easier and quicker access to produce. This key feature will be invaluable for outlets where time is of the essence such as takeaways, and dark kitchens, as well as busy hotels and restaurants. Attention has also been paid to the aesthetics of the unit, with its appearance enhanced to improve prep area presentation when kitchens are in customer view.
In keeping with Adande’s green credentials, the new saladette model uses a natural refrigerant, with zero CO2 emissions. It is also very efficient and uses less energy than other saladettes on the market.
With a focus on kitchen hygiene, the new server front is made of a single piece of high-grade stainless steel built into the plating up area, removing any potential for dirt-traps and allowing easy cleaning.
With a focus on kitchen hygiene, the new server front is made of a single piece of high-grade stainless steel built into the plating up area, removing any potential for dirt-traps and allowing easy cleaning.
As Global Sales Director, Karl Hodgson comments:
“We are happy to launch today the new saladette model. Not only does it look fantastic and will be a great addition to any kitchen where food prep is on view, it performs excellently, the server holding more produce, delivering efficiency in the speed of serve, all whilst using less energy and without contributing to CO2 levels. It’s hygienic and can be controlled independently to the drawers below, meaning when it is empty you can simply switch it off, again saving energy usage. We would like to thank our customers whom we consulted with on the new design for their time and input. “
The 2021 new saladette model is available to order now. ceda Members are encouraged to contact their Adande Account Manager for further information and assistance.
The Adande Sarma open-display refrigerated cabinet achieves C grade energy classification
The Adande Sarma open-display refrigerated cabinet achieves C grade energy classification
Adande Refrigeration Ltd, the company known for its award-winning ‘hold-the- cold’ refrigerated drawers, announced on 22nd June 2021 its new 4ft integral, open-display retail cabinet, the Adande Sarma, has achieved a C rated energy label, as per the new 2021 Ecodesign and Energy Labelling Legislation.
The legislation was itself introduced to steer purchasers towards more energy efficient products. The regulation has been defined so that no products should be rated in bands A-C, (based on benchmark data taken in 2014) in order to leave room for improved product development by manufacturers. The Adande Sarma cabinet scores significantly better than other open cabinets of a similar size, currently on the market today.
The Sarma open-display cabinet which allows shoppers to get close to products unhindered and without the impediment of a glass door, has achieved this new energy classification thanks to the ground-breaking Aircell technology it is powered by. This new revolutionary airflow management system retains the cold air within the cabinet ensuring a constant temperature and humidity. It provides better energy performance than cabinets fitted with shelf edge air guides and uses energy similar to that of cabinets with glass doors, but with the benefit of easier accessibility and greater opportunities for food sales. The stable temperature through the cabinet will extend food freshness and reduce waste, even in the harshest environments.
Global Sales Director, Karl Hodgson comments:
“The Sarma cabinet is a real winner for retailers who are energy conscious, are looking to avoid ‘cold-aisle syndrome’ for shoppers.In addition, with an open cabinet you not only remove the viral touchpoints of glass doors but also the cleaning and maintenance costs associated with them too. Little wonder that brands such as Yo Sushi! use them, especially when they can save up to £550 per year in energy use per 4ft cabinet, compared to standard E rated models, and £850 compared to F rated units. The reduction in energy, that an Adande Sarma cabinet gives, meaningfully supports an organisation’s sustainability agenda and helps reduce their carbon footprint.’
Managing Director of Applied Design & Engineering, Ian Wood adds:
“We are really pleased that the integral open display cabinet has achieved a good first energy grading, thanks to the Aircell technology within it. Aircell has proved itself as an innovative solution that can be deployed for air management at sustainable, low energy usage. Aircell has won multiple industry awards and has demonstrated it is a valuable asset that can significantly enhance the performance of open display cabinets. We are excited for the future with more exciting products to come.”
Rational embraces the power of online
Rational embraces the power of online
Rational’s online transformation helps the company broaden its support network.
Eye level customer relationships at industry trade fairs and nationwide cooking demonstrations are big parts of the Rational brand reputation. By rapidly adopting online processes for the company’s communications, including navigating around the pandemic restrictions, Rational has transformed its engagement model. This has been achieved by combining both physical and digital relationships, giving customers even more accessibility to the manufacturer.
As Adam Knights, Rational’s marketing director says:
“It quickly became clear that we could turn this sudden and unexpected challenge to our traditional mindset into opportunities to find new ways to engage with customers.”
This begun with the product launch of the iCombi Pro and iVario Pro cooking systems. Just weeks away from a planned live spectacle, lockdown restrictions forced Rational to launch the products to a wide-reaching audience using digital platforms. The positive response to the successful digital launch galvanised the marketing team, giving them the confidence to explore the power of online further.
Alongside a series of newly created videos introducing their cooking systems, Rational developed a series of interactive online webinars aimed at providing chefs from different sectors of the industry with specific and relevant information to their needs.
Adam continues:
“Naturally we couldn’t replicate the smell, taste, and experience of our live demonstrations, so we looked at what alternative benefits we could bring to this new Rational experience. One of the most valuable things for our customers is their time.”
With Rational holding events online, as opposed to on site, a greater number of people from the same workplace could attend without hindering their daily operation. Meanwhile their time commitment was reduced, since they didn’t have to travel, and as they were being presented with sector specific information, customers knew that the time spent would be relevant and valuable.
“Our goal was to be informative and supportive, whilst retaining efficiencies for the customer,” says Adam. “By going digital we were able to stream the new Rational experiences directly into their place of work or home, via their PCs, phones, or tablets. As a result, the number of digital event attendees this year to date has exceeded the total number that attended live events for the entirety of 2019.”
Continuing the company’s digital journey, Rational launched Expert Chef seminars. The first seminar in the series saw one of the UK’s most influential Indian chefs, Rehan Uddin of the Asian Restaurant Owners Network (ARON), showing how Rational’s cooking systems can replicate traditional Indian cooking techniques as well as allowing chefs the freedom to experiment with different methods. Following a particularly turbulent year for the foodservice and hospitality industry, Rational also launched regular seminars with expert panels discussing hot industry topics.
“As well as the expert panel knowledge, we get the live feedback and questions from attendees which helps bring these perspectives right up to date. “Being able to bring the industry together like this not only helps us to understand our customers’ needs but also, we hope, helps to inspire and encourage them.”
Having attended an online event, customers who would like to know more about Rational cooking systems have the opportunity to participate in a live demonstration, held in a local venue. This allows them to experience the Rational cooking systems first-hand, supported by a Rational professional chef.
Adam believes the potential for digital events is enormous.
“The new Rational experiences help us keep our finger on the pulse of what’s really happening in the industry. Rational has always been a chef’s company, so anything that helps us recognise the challenges and pressures chefs are facing is invaluable. The more we understand, the more we can help.”
To find out information about future events and to watch videos of past ones please visit www.rational-online.com
Rational’s new Live online events demonstrate all-day menus for Food to Go and Fresh to Go
Rational’s new Live online events demonstrate all-day menus for Food to Go and Fresh to Go
Rational has launched two new dedicated webinars, Food to Go and Fresh to Go Live online.
Food to Go Live online is targeted at convenience stores, in-store bakery, counter service and forecourts, with the event focusing on pre-prepared foods such as bread, pastries, porridge pots and wraps, showing how a huge variety of snacks and meals can be prepared in Rational’s iCombi Pro combi steamer. The Fresh to Go event looks at how operators such as butchers, delis and supermarkets can cook fresh food to go, such as roast joints, bread and bespoke ready meals, using both the iCombi Pro and the iVario Pro cooking systems.
During the online events a Rational chef demonstrates how Rational cooking systems can be used to either introduce a food to go service, or to expand an existing offer with snacks and meals throughout the day. They’ll cover breakfast, lunch and dinner, along with bread and all-day sweet and savoury snacks, and look at food delivery options. While the Rational chef gets busy cooking, an expert host is on hand to answer questions via the chat function.
Ross Crook, Rational corporate chef says:
“Food to Go has been a growing trend for many years, but the pandemic has driven it even harder, especially in terms of food delivery. These latest webinars show how the Rational cooking systems can prepare everything an operator needs for a complete food to go menu.”
A key consideration in many food to go outlets is that staff may not be trained cooks. The Live online shows how easy it is to prepare food in the Rational cooking systems, simply by following the touchscreen instructions. Since staff won’t have to monitor the food the appliances tell them when it’s cooked or when they need to take action – they can get on with other tasks such as serving customers.
During peak periods operators may be dealing with many different orders at once. The webinar covers the ability of the Rational cooking systems to cook lots of different foods simultaneously, speeding up production, saving time and reducing energy consumption. A key benefit here is that customers are happier as they don’t have to wait for long!
The Food to Go team at Rational is highly experienced. During the webinars they’ll demonstrate just how easy it is to introduce a Food to Go offer in store using Rational cooking systems, how they can enhance the existing customer offer, and how they can increase revenues.
The Live online events are free to attend and you can register at rational-online.com. To find out more, talk to your Rational representative or visit the Rational website.
RATIONAL is the leading provider in hot food preparation equipment and, with the iCombi Pro and the iVario multifunctional cooking system, the company delivers 95% of all conventional cooking applications. Rational’s ConnectedCooking allows operators to monitor, manage and update their Rational appliances remotely, from a PC, tablet or smartphone. iKitchen is the combination of the iCombi Pro, iVario Pro and ConnectedCooking – iKitchen delivers the best kitchen management and the best cooking solutions. For information and brochures, or to find out about free Rational Live online demonstrations, call +44 (0)1582 480388, freephone 0800 389 2944 or visit www.rational-online.com
Together, We Will Announces First Mental Health Awareness Training
Together, We Will Announces First Mental Health Awareness Training
To provide a bit more background to ‘Together, We Will’ which launched on the 17th June, please see this article – https://www.cateringinsight.com/breaking-news-ceda-and-cedabond-unveil-industry-wide-csr-social-enterprise/
A big driver for the focus on Health & Wellbeing is training and education.
We have partnered with Mental Health First Aid England and secured an initial 50 spaces on their half-day, online course ‘Mental Health Aware’.
The Learning Objectives that the course will deliver are:
- An understanding of what mental health is and how to challenge stigma
- A basic knowledge of some common mental health issues
- An introduction to looking after their own mental health and maintaining wellbeing
- Confidence to offer support to someone in distress or who may be experiencing a mental health issue
This is just a starting point and we will secure further courses according to demand – it is our ambition to have at least 1 person In every organisation in our Industry undertake training.
The course will be delivered on Zoom, with 25 delegates per course and we have negotiated a price of £90 plus VAT per person – if this cost is prohibitive but you would like to take the course then please do contact us.
The times and dates for the first two courses are:
27th July 2021, 09.30-13:30
and
3rd August 2021, 09.30 – 13:30
New Social Enterprise “Together We Will” Kicks Off With An Impassioned Webinar by Clarke and Carrie Carlisle.
New Social Enterprise “Together We Will” Kicks Off With An Impassioned Webinar by Clarke and Carrie Carlisle.
New social enterprise “Together We Will” kicks off with an impassioned webinar with Clarke and Carrie Carlisle.
“Together We Will” is a social enterprise that has been set-up by ceda and Cedabond to facilitate a wide range of Corporate Social Responsibility initiatives for the industry, initially focusing on Health and Wellbeing.
“Together We Will” is open to everyone in the industry and will look to engage and impact as widely as possible.
It’s hosting its first webinar on Thursday 24th June, at 11am and we are pleased to announce that we will be joined by Clarke and Carrie Carlisle.
Clarke is a former Premier League footballer, television presenter and author.
Carrie is a is a newspaper columnist, author and TV presenter.
Clarke and Carrie will speak candidly about their journey, share their experiences of mental illness and highlight their drive to remove the stigma that surrounds adverse Mental Health issues, especially within the workplace.
The Carlisles have won many accolades for their work, including the MIND Speaking Out Award in 2018, whilst their Mental Health podcast has had over 100 million downloads.
Mark Kendall, Commercial Director for Cedabond says:
“We have to support the industry’s Health & Wellbeing. And we have to start now. We’re really happy to be joined by Carrie and Clarke to help launch this industry initiative.”
Adande Refrigeration to extend price freeze until 1st September 2021.
Adande Refrigeration to extend price freeze until 1st September 2021.
Adande Refrigeration announces today it will extend its 2020 price freeze by a further 3 months, before increasing prices by 5% effective from 1st September 2021. The price increase will not be reviewed again until January 2023.
Although many equipment manufacturers have increased their prices Adande Refrigeration has worked extremely hard along with its supply chain to be able to deliver a degree of certainty and stability by holding its prices, despite absorbing significant cost increases in raw materials as a result of global shortages caused by COVID-19.
Global Sales Director, Karl Hodgson explains,
“Despite the well-documented difficulties for the UK hospitality sector, I am happy to confirm some good news today. We are holding our prices once more, extending last year’s price freeze until 1st September. We want to ensure operators can buy quality refrigeration, affordably, especially through the summer months when things may still be difficult and UK government support is scheduled to reduce.
We understand how important it is for the hospitality and foodservice sector to recover and get back to solid trading levels and we are willing to do what we can to support this effort. Although we must increase our prices from September by 5%, it is our intention to hold this increase until January 2023 at the earliest. In the meantime, we will continue to offer as much support as possible, giving 5-year UK warranty* on all our units, and offering a finance solution under our EasyBuy scheme.”
ceda Members are encouraged to contact their Adande Refrigeration Account Manager for further assistance.
Craig Barnett takes up new position with ceda
Craig Barnett takes up new position with ceda
ceda is delighted to announce the appointment of experienced industry stalwart, Craig Barnett.
Craig starts with ceda, as Membership Consultant, on 1st June 2021, and his initial focus will be on membership recruitment and engagement.
ceda’s work during the COVID-19 pandemic has highlighted the importance of belonging to a professional trade association and the support and value that they can offer, not only in times of crisis but day in and day out. ceda wants to grow its membership and open up its extensive and growing Learning, Education and Development programme, amongst other membership opportunities, as well as its member to member support which proved vital during the pandemic.
ceda’s Adam Mason says of the appointment, “I’m delighted to welcome Craig to the team. His broad industry knowledge, excellent track record and personable character are a great fit for us. We have a number of new initiatives launching in the coming months and, coupled with the outstanding work that we have done on Learning, Education and Development in the first half of this year, Craig will be able to engage with prospective Members and Partners about the advantages of being a part of ceda.”
Craig himself is relishing the opportunity to not only work with ceda, but engage with those across the industry that he knows and loves. He said, “After a career break of almost 10 months to recharge my batteries, I am delighted to be back working in the industry.
“Huge thanks to Adam Mason and his board of Directors for this exciting opportunity and I am very much looking forward to catching up with all my industry friends and colleagues over the coming weeks!”
Craig completed an electrical apprenticeship via City & Guilds when he finished school, and once qualified he worked on domestic, commercial and industrial installations. He moved on to be an electrical engineer at Dunlop Topy Wheels Ltd, who manufacture steel rims for the automotive industry and was part of the maintenance team and was trained in PLC automation (programmable logic control).
Craig moved to Newco Catering Equipment Ltd as a catering engineer and also qualified as a gas engineer. After six years he was promoted within Newco to technical service supervisor, providing the 20+ engineers with technical support and handling face to face customer relations. He was promoted again within Newco to business development manager, selling service contracts and equipment.
After Newco was sold to JLA, Craig was offered a job with Meiko UK as regional sales manager, where he had great success turning a poorly performing sales territory into one of the best at the company.
Craig’s last role was as MD at C&C Catering Engineers Ltd.
Electrolux Professional launches new food preparation range
Electrolux Professional launches new food preparation range
Electrolux Professional has launched its TrinityPro range of tabletop food preparation appliances.
Composed of a vegetable slicer, cutter mixer, and an all-in-one combined cutter-slicer, the TrinityPro offering has been designed to provide optimum results across a range of applications. Capable of slicing, grating, dicing, shredding, chopping, mixing, and emulsifying, it delivers all of this within a small customisable footprint that can be tailored to suit the unique requirements of any kitchen.
Usability is at the heart of the TrinityPro appliances, with 100% dishwasher safe components and an intuitive control panel for operation. It has also been awarded ErgoCert 4-star certification for ergonomic design and ease of use, meaning less fatigue even when slicing hard vegetables thanks to a patented vertical lever pusher.
Bradley Creese, Training and Development Chef at Electrolux Professional comments:
“We know that in any catering operation, whether it’s a school, the care sector, or a busy restaurant, space is something that is always at a premium. Kitchens are tight and it is vital that chefs have equipment that allows them to work efficiently. This underpins the design of the TrinityPro line, which provides caterers with a range of application. The fact that it is so compact, straightforward to use, and easy to clean makes it ideal for busy operations that require high-quality food preparation in a short period of time.”
Acting as a one-stop-shop for tabletop food preparation, the TrinityPro range contains a number of features that are specifically designed to make an operator’s life easier. For example, the variously sized transparent mixing bowls provide visibility to the user, and the plastic it is made from doesn’t get too hot – unlike with metallic bowls – ultimately making it easier to handle. The patented lever pusher, meanwhile, offers consistent unform cutting results, because it always presses down vertically even when the hopper is filled.
TrinityPro is backed up by Electrolux Professional’s comprehensive customer care offering, Essentia. It ensures that customers have access to all of the servicing and maintenance they may require, to keep their equipment running and minimise any potential downtime.
Bradley concludes:
“The launch of our TrinityPro range is an example of a foodservice product that fulfils a number of different roles at once. Crucially, it does them all to a high standard and in a way that eases cooking processes, rather than complicating them. Everyone will find something to suit their needs on TrinityPro – whether that’s the fact that it dices as well as cuts, or because it is easy to clean and store after use. It is an ideal addition to any busy catering operation, and highlights the importance of customer-centric design.”
For more information, please visit: https://www.electroluxprofessional.com/gb/cut-mix-slice-3/trinitypro/
Electrolux Professional launches new versatile cooking solution
Electrolux Professional launches new versatile cooking solution
To provide caterers with greater flexibility in their output as COVID restrictions continue to ease, Electrolux Professional has launched a new hyper-versatile mobile cooking solution – the LiberoPro line.
Building on the popularity of its predecessor, the LiberoPro has been designed to improve cooking efficiency and usability for operators. Crucially, it is a plug and play appliance which ensures it can be used across a range of locations. From operations that offer street food or buffets, through to QSR applications, events and prestige hotels, it offers unparalleled freedom in cooking.
This is thanks to its modular design, which means it can be customised to suit any requirements, with users able to choose from a range of add-ons and appliances such as griddles, shelves and refrigerated drawers. One of the options is the new LiberoPro induction hob range, which can be included as part of a ‘drop in configuration’ to offer speed and flexibility thanks to the unique heating system and smart electronic controls.
The cooking station itself, the LiberoPro Point, runs from an electric supply, and is available in two sizes – 1653mm x 788mm x 1284mm, or the slightly smaller 1231mm x 788mm x 1284mm.
Stuart Flint, Training and Demonstration Manager at Electrolux Professional, comments:
“The past 18 months have highlighted the resilience and ingenuity of the hospitality industry. One of the defining features has been the ability of businesses to adapt, to survive, and ultimately to thrive in delivering new types of service.
“Our LiberoPro line has been designed to facilitate this flexible approach. It is perfectly suited to outdoor cooking, which allows venues to grow their service during the warmer months. It is equally adept in a more traditional application, and benefits from a low-noise air filtration system that efficiently absorbs grease particles and odours for use in indoor settings. Crucially, it can be easily moved between environments depending on demand, time of year, or the weather, without the need for permanent installation.”
One of the defining features of the new line is the LiberoPro induction griddle, which offers up to 20% savings on energy bills thanks to its superior efficiency. An aluminium layer in the cooking plate delivers uniform cooking across the whole surface, from centre through to the corners, filling caterers with the confidence to serve restaurant-quality food whatever the application.
The LiberoPro range is backed up by Essentia, Electrolux Professional’s comprehensive service and maintenance offering. This ensures that the equipment keeps performing as it should do, and provides peace of mind for those looking to make the most out of the hospitality boom in the coming months.
Stuart concludes:
“As a manufacturer of cooking equipment, it’s vital that we provide caterers with everything they need to meet customer expectations. We’re dedicated to providing a freedom within cooking, and that’s something that the LiberoPro line achieves thanks to its outstanding versatility. In an ever-changing catering landscape, the ability to adapt will go a long way to determining ongoing success.”
For more information, please visit: https://www.electroluxprofessional.com/gb/liberopro-new-freedom-in-cooking/
