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.
ceda Launches First Ever Catering Equipment Service and Installation Technician Apprenticeship
ceda Launches First Ever Catering Equipment Service and Installation Technician Apprenticeship
After lengthy discussions with course providers and employers, ceda is thrilled to announce the launch of the first ever Catering Equipment Service and Installation Technician Apprenticeship, which will be provided in partnership with registered apprenticeship provider, ECTA.
The apprenticeship, which is funded by the Government, will last for a period of 30 months for each cohort of apprentices and has been developed to cover knowledge and skills including Electrical Competence, Basic Plumbing, Health and Safety issues, Relevant Regulations, ACS Accreditations and fault finding procedures, as well as behavioural requirements such as customer care and communication. As the course is being offered on a block release basis, apprentices only need to attend the Stockport training centre for one week every eight weeks.
Any employer in the catering equipment or related industries is able to make use of the course and need not be a ceda Member to become involved.
The apprenticeship’s introduction comes as the demand for highly trained maintenance technicians grows, with catering equipment becoming ever more sophisticated and catering operators both increasingly understanding the need for regular preventive maintenance and demanding quick repair response times.
Commenting on this brilliant new apprenticeship, Peter Kay, ceda Technical Support Advisor, said “ceda has long recognised the need for an apprenticeship for service and installation technicians. However, historically, apprenticeships were driven by academics and based on formal qualifications and whilst ACS Gas Accreditations are a legal requirement, they are not classed as qualifications. Ceda also considered all the available electrical qualifications but found that they were designed for installers of electrical systems and did not deliver the skills and knowledge required by a catering equipment technician. ceda even looked at developing a suitable qualification but the cost was prohibitive.
Fortunately the Government recognised that many other industries were in a similar situation and changed the apprenticeship system in 2014 to one of apprenticeship standards which could be developed by employers to meet their industry’s needs. In 2018 ceda encouraged its members to form a Trailblazer Group to develop a standard and with the help of the Institute for Apprenticeships and Further Education the standard was approved and published in July 2019.”
As apprenticeships are the responsibility of the devolved nations, the standard is only available in England. However, Government funding is still available for any apprentice who works at least 50% of their time in England, irrespective of their employer’s location. There are a number of apprentices in the first cohort who work for Welsh employers.
The first cohort of fifteen apprentices begins their training course later this month; future cohorts will start in the coming months. ceda is therefore encouraging all employers who wish to take part to contact the organisation for more information.
Adam Mason, ceda Director General, summed up, “This is a momentous thing for the Industry as for so long the development of a sector-specific Apprenticeship standard has been talked about. Huge thanks to those organisations that took an active role on the Trailblazer Group, chaired by Kirstin Hatherley. This is a piece of work that ceda has facilitated but it is very much those Members who gave of their time, knowledge and expertise for a greater good, who deserve absolute praise. I can’t wait to meet the first cohort of Apprentices later this month and I am thrilled that we are able to deliver this for the Industry.”
ceda Technical Support Advisor, Peter Kay, has been instrumental in the development of the new apprenticeship.
cedaAssist Launches
ceda is pleased to announce the launch of its latest initiative, cedaAssist, which aims to promote collaboration between Member companies to the benefit of their customers.
cedaAssist is a cooperative arrangement, where a number of ceda Members (cedaAssist Providers) have undertaken to carry out service, repair and installation work for customers on behalf of another Member (a cedaAssist Principal). Any Member can be a cedaAssist Principal.
Peter Kay, ceda’s Technical Support Advisor, commented, “Even though all ceda members have service and installation cover for their main areas of business, there are sometimes occasions when they need help and cedaAssist is designed to provide this. By using a cedaAssist Provider they know that they will be represented by qualified engineers who will look after their interests in the same way as their own engineers.”
So far, 26 Member companies have signed up for the initiative, meaning that services of every kind can be carried out in every region of the UK. It is hoped that as many Members as possible become involved in the initiative, to ensure that the highest standards are upheld and that customers receive the best possible service and choice.
cedaAssist will be overseen by the ceda Technical Steering Group, who set the conditions of participation.
Hoshizaki Introduce the Industry's First Hydrocarbon Crescent Ice Maker: the KMD-210AB-HC
Hoshizaki Introduce the Industry’s First Hydrocarbon Crescent Ice Maker: the KMD-210AB-HC
Since developing the industry’s first hydrocarbon ice cuber back in 2014, ceda Platinum Partner, Hoshizaki, has continued to expand its hydrocarbon ice maker range in order to encourage operators to go greener. Now with the launch of the KMD-210AB-HC, environmentally conscious operators that are specifically looking to serve crescent shaped ice have the perfect option as Simon Frost, Director of Hoshizaki UK & Ireland enthuses:
“With zero ozone depleting potential (ODP), negligible global warming potential (GWP), and outstanding efficiency, the brand-new KMD-210AB-HC well and truly excels when it comes to sustainability. However, it’s not just the use of hydrocarbon refrigerant that makes this crescent ice maker so impressive, but also the unit’s CycleSaver® design.
This unique design allows for a high quantity of ice to be produced in approximately half as many cycles as similar competitor models, thus allowing operators to make significant energy savings – benefits which will particularly appeal to large, fast selling establishments such as nightclubs, stadiums, entertainment venues and hotels”
The slender shape of crescent ice will also appeal to these very venues and more for a whole host of reasons. For example, as well as this crystal-clear ice making for an exceptionally aesthetic addition to any drink, the curved shape of this ice allows for a splash-free serving. Furthermore, this ice structure is particularly ideal for operators that wish to slot bottles into filled champagne buckets and can be blended more easily than a standard square cube.
Operators of the KMD-210AB-HC will also find this ice maker exceptionally easy to maintain. In fact, the only element of manual cleaning that needs to be done with the KMD-210AB-HC is the cleaning of the machines air filters, the rest is taken care of by the unit’s double flushing system with built-in self-cleaning.
This high-quality system helps to extend the life of the unit at the same time as minimising cost of maintenance calls out – costs, which together with the exceptional energy savings of the KMD-210AB-HC make this ice maker exceptionally economical.
The price of the KMD-210AB-HC starts from £4720 +VAT. For more information on Hoshizaki’s hydrocarbon range, or to find out about any of the other appliances in the Hoshizaki portfolio, please visit www.hoshizaki-europe.com or call 01322 616 900.
Equipment Industry Walking Group reunites for a 2020 Kinder Scout Challenge
Equipment Industry Walking Group reunites for a 2020 Kinder Scout Challenge
Following on from their challenge walk up Blencathra in the Lake District last September, the Commercial Catering Equipment Charity Walking group are once again re-uniting to take on their next challenge – a walk up Kinder Scout in the beautiful Peak District.
The team led by James Connolly of Celltherm Coldrooms and Nick Archer of Archer Catering Services have launched their next event which will again seek to raise much needed funds for Hospitality In Action, one of the few charities who assist members of the hospitality Industry who have fallen on hard times, suffered bereavement and are in need of their support. The team will head up Kinder Scout in the Peak District on Friday the 21st February 2020, leaving Edale Village at 9:30am after a bacon sandwich and a tea/coffee.
The Kinder Scout walk will re-enact the Mass Trespass back in 1932 where the Ramblers Group had its humble beginnings. This walk was the initial act of defiance against aristocratic landowners which culminated in the Countryside and Rights of Way Act 2000 and opened up swathes of wild land to walkers, ramblers and the general public without fear of prosecution.
Nick Archer mentions, that “the walk is about 8 ½ miles and will be over 2,200 feet high. It should take us about 4-5 hours but there is no time limit and the team welcome walkers of all ages and abilities. We wait for everyone and there’s no rush, but please come prepared”!
Basing themselves in Glossop for an overnight stay after the walk and holding the walk on a Friday gives industry bosses an opportunity to give their staff a day off to attend the walk or even organise their own team building day within this event.
James Connolly mentions “these series of walks are very much about the Health and Wellbeing of our industry. There’s no mandatory fee and no commitment to raise funds but the team are asking for donations to their fundraising page here: https://www.justgiving.com/fundraising/kinder-scout-challenge-2020
The last walk in the Lake District was a great success and the Chief Executive of the Foodservice Equipment Association, Keith Warren, has given the walking Group his organisation’s full support. “I am delighted with this initiative that is focussing on our industry’s mental health and wellbeing. The Foodservice Equipment Association (formerly CESA) is delighted to get behind this brilliant initiative and we are actively encouraging our members to get involved, in fact I’ll be popping along myself in February, having enjoyed last years’ walk”!
These series of walks have drawn wide ranging attendance from not just manufacturers but Kitchen Houses, Distributors, Foodservice Consultants and even competitors pledging their support. Offers of support have been pledged from Celltherm Coldrooms, Falcon Foodservice, Archers Catering Systems, Blue Seal, Essential Supplies to name but a few.
Anyone wanting to join the group on their day out are asked to email James or Nick on james@celltherm.co.uk or nick@archercateringsystems.com for further information. The group have also started a LinkedIn page for those wishing to keep in touch with future challenges and events. Click on this link to visit he page and request to join: https://www.linkedin.com/groups/8839711/