This month’s ceda Meeting in Stirling at Falcon Foodservice Equipment was a great success with 22 people from 16 businesses receiving updates on the recent activities and initiatives that ceda have launched including the ceda4 app and the Code of Practice for Electrical Work in Commercial Kitchens, as well as a comprehensive overview of all the areas that ceda now supports their Members and their people.

The number of Scottish ceda Members has grown from 3 to 12 in the last 18 months and the opportunity to increase this further will only help with ceda’s ability to deliver engineer training solutions, engineer recruitment solutions, as well as increase their voice with the Scottish Government.

Adam Mason, ceda Director General said, “It was great to see such a turn out from ceda’s Scottish members and prospective members. The meeting helped to provide us with a clearer picture of the specific challenges they face, and it was great to be able to come up with a clear set of actions as to how we can help and support Members accordingly.”

Mark Rodden, Sales Director at RH Morton, who attended the meeting said, “We found the meeting extremely informative and interesting. ceda has put together some great actions from the meeting that will help with issues faced by service companies and distributors in Scotland.”

The next meeting, in Scotland, will take place in January 2025 to present progress made on the highlighted areas and provide opportunities for ceda Partners to deliver presentations.

ceda is pleased to introduce its Academy Leadership Team.

The move is the latest in a long list of fast-paced action from the ceda Academy which now exceeds 50 Members. Given this significant growth in a relatively short space of time, the decision to put a Leadership Team in place is the first step on the path of implementing some structure into the Academy.

ceda Director General, Adam Mason, explains, “We want to nurture, harness and release the potential of our Academy Members. As we grow this can only be done by proper management and structure. The formation of the Leadership Team will allow us to streamline the energy, ideas and enthusiasm of the Academy to the benefit of ceda’s growing community and the wider industry.”

Amongst other plans, the Leadership Team will work alongside the ceda Board to drive forward common interests and bridge the gap between young professionals and senior leaders within ceda.

The inaugural Leadership Team is made up of nine Academy Members, each with their own strengths and knowledge, covering all corners of the industry from engineers and installers to designers and project managers. They are:

• Jamie Drazen, Designer at Caterware
• Jack Hood, Sales Manager at CE-Tech
• Ben Keal, Director at Sylvester Keal
• Macauley Knight, Operations Manager at Archer Catering Systems
• Jessica Long, Estimator at IFSE
• Kate Nuttall, Senior Catering Designer at ABDA Design
• Justin Ring, Team Leader at Gratte Brothers Foodservice Solutions
• Hayley Scott, Design & Implementation Manager at Catering Equipment Support Ltd
• Sophie Taylor, Projects & Sales Support Coordinator at Vision Commercial Kitchens

The Team held their first meeting in September to formally kick-off its operation and they are keen to get started. Here’s what they each have to say about forming ceda’s first Academy Leadership Team…

“The ceda Academy has big plans for the future- there are topics to be covered that I am incredibly passionate about. The industry has a lot of creative and ambitious people that I am looking forward to working more closely with.” – Hayley Scott

Hayley Scott, Catering Equipment Support Ltd

“As someone that is incredibly passionate about this industry and its future, I’m excited to be a part of a team of likeminded individuals to see what we can achieve together.  I want to bring insight into what it is to be a young female in the industry and hopefully shape change for the future workforce.” – Sophie Taylor

Sophie Taylor, Vision Commercial Kitchens

“The ceda Academy Leadership Team creates a unique opportunity to connect young professionals to senior personnel within ceda. The new structure will enable us to work alongside ceda’s Board of Directors to progress several common initiatives, whilst ensuring that we are able to blend the wealth of experience of the Board, with the innovative thinking of the Academy’s 50+ members who represent the future workforce.

“I bring to the Leadership Team my experience of over a decade in the industry alongside my enthusiasm and determination to shape the industry into one that not only retains its staff, but is an attractive career path for school, college and university leavers.” – Kate Nuttall

Kate Nuttall, ABDA Design

“I view the ceda Academy as a fantastic opportunity to support the growth of the next generation of industry professionals. My active involvement in my family business has equipped me with a diverse range of skills as I engage in various aspects of the industry. I believe I can help others gain insights from a different perspective whilst also learning from their knowledge to enhance my own development.

“Being based in Northern Ireland, the setup differs significantly from the rest of the UK which presents unique challenges. I hope to bridge the gap for crucial industry advancements, such as the engineer apprenticeship, and have them implemented here. Additionally, I aim to expand the Academy’s reach across the region, which will not only strengthen our efforts in Northern Ireland but contribute to expanding the wider ceda network which is a fantastic resource for our industry.” – Jack Hood

Jack Hood, CE-Tech

“Being a part of the ceda Academy has been a great way to see how others my age feel about this developing industry and get some in-depth training that wouldn’t have been previously available.

“With a keen attention to detail and willingness to go the extra mile, I hope to be a strong helping hand to the team.” – Jessica Long

Jessica Long, IFSE

“I am honoured to be appointed in the ceda Academy Leadership Troup. With over 50 Academy Members, it’s more important than ever that we represent and include every single one of them. I’m thrilled to sit alongside such an outstanding group of leaders who bring an incredible range of skills and expertise to the table – a perfect fit for guiding the Academy forward with purpose!

“The formation of the Leadership Team is going to give us a fantastic opportunity to streamline projects, working closely alongside the ceda Board. Their wealth of knowledge and experience as business leaders will be invaluable as we learn from them.

“We’ve got some exciting plans in the pipeline, and we can’t wait to share them with the industry. A huge thank you to ceda and our employers for their continued support in giving the younger generation a platform to be heard. Here’s to what’s coming next!” – Justin Ring

Justin Ring, Gratte Brothers Foodservice Solutions

“I am delighted to be part of the ceda Academy Leadership Team and represent the younger generation of our industry. More importantly, I am looking forward to working with fellow leadership members to make a difference.” – Jamie Drazen

Jamie Drazen, Caterware

“Being a part of ceda’s Academy Leadership Team is an incredible honour and responsibility. It allows me to contribute to shaping the future of the industry and nurturing the next generation. Together, we are driving excellence and setting new standards for our industry, one member at a time.” – Ben Keal

Ben Keal, Sylvester Keal

“I am delighted to be a part of the ceda Academy Leadership Team. It will be a privilege to work alongside many likeminded individuals within the group.

“We hope to bring in more enthusiastic Members to the Academy and assist in structuring and driving the industry forward.” – Macauley Knight

Macauley Knight, Archer Catering Systems

The next steps for the ceda Academy are a video meeting of all Members in October to discuss and agree activity for 2025. In December the Leadership Team will attend the ceda Board meeting and present their plans for the next year.

We are pleased to announce the expansion of our range of washing equipment with the launch of the new UX-130 model. This new hood-type dishwasher stands out for its top panel, which offers a series of advantages designed to enhance efficiency and comfort in washing operations.

The new top panel of the UX-130 model is designed to provide an enhanced user experience and ensure high-quality results. Its outstanding features include:

Ultra Xperience: This panel allows quick and intuitive reading of information, facilitating efficient access to essential data. Its design ensures exceptional ease of use, enabling even operators with no prior experience to handle it effortlessly. Additionally, it features moisture protection, ensuring long-lasting and uninterrupted operation.

Easy access to the control panel: The panel is positioned at eye level, preventing unnecessary strain and providing a comfortable and natural view. This translates into significant visual comfort, helping to prevent muscle pain associated with uncomfortable postures.

Optimal solution for corner installation: Designed with practicality in mind, the top panel of the UX-130 allows quick and unobstructed access, ideal for corner installations. The screen is easy to read from any angle, ensuring users can obtain the necessary information regardless of their position.

UX-130: Model equipped as standard with advanced options

In addition to the top panel, the UX-130 model comes equipped as standard with advanced options that improve washing efficiency and quality. These features include constant temperature rinsing, which ensures optimal hygiene and impeccable finishes, and a level sensor drainage pump that proactively renews the tank water. The built-in peristaltic rinse aid and detergent dispensers ensure impeccable cleaning results and simplified equipment maintenance. Moreover, the “Flow” hood lifting system provides superior ergonomics through the progressive sliding of the dome.

We are pleased to announce the launch of the Next Generation A-Class Cooling Counter.

Retaining all the advantages of the previous generation and leveraging cutting-edge technology, the A-Class Cooling Counter delivers a compelling combination of enhanced capacity, superior energy efficiency, and a commitment to user-centric design.

New next generation Cooling Counter is highly energy-efficient, with an A energy rating and climate class 5 designation. This translates to exceptional energy efficiency, keeping your running costs low and your environmental impact minimized.

A modern, reliable, ergonomic and space-saving solution for every professional kitchen
Contact our sales team for more information:

NOVAMETA@NOVAMETA.LT

www.novameta.lt

Bring Adande Refrigeration to the heart of your cook line and drastically reduce time spent hunting for produce or running to the walk-in fridge. With a single pull, Adande drawers provide a clear, bird’s-eye view of all produce, allowing chefs to access everything quickly and keep the workflow seamless. This setup not only enhances productivity but also ensures that chefs can focus more on preparing delicious meals, rather than losing time searching for ingredients.

• Flexible temperature range: -22°C to +15°C.
• Capacity per drawer: 40kg.
• Saving up to 40% in energy use.
• Easy to clean with the removable insulated container.
• Speeding up workflow in the kitchen.

Find out more about Adande drawers on their website: https://adande.co.uk/

Marco Beverage Systems, a leader in innovative and energy-efficient beverage solutions, has introduced its latest product, the MilkPal. This sleek, countertop system offers a versatile way to prepare hot milk, cold milk, hot foam, and cold foam with consistent quality and ease.

Designed for modern coffee shops, restaurants, and bars, the MilkPal streamlines the process of preparing milk-based beverages. It reduces service time and minimises waste, making it an efficient addition to any establishment.

A key feature of the MilkPal is its ability to handle both dairy and plant-based milks, with customisable volumes and air ratios for each recipe. This ensures that drinks are prepared to precise standards, regardless of the operator’s skill level. Pre-set recipes guarantee consistency across all beverages, delivering a perfect cup every time.

The MilkPal is also user-friendly. Its intuitive touchscreen interface simplifies operation, and automated cleaning cycles reduce maintenance needs, requiring minimal staff training. Unlike traditional steam wands, the MilkPal avoids steam dilution, allowing milk to retain its optimal flavour profile. This results in a richer, creamier texture that enhances the overall beverage experience.

The MilkPal will be available for purchase from January 2025 and is expected to become an essential tool for businesses aiming to enhance their milk-based beverage offerings. For more information or to place an order, visit https://marcobeveragesystems.com/

Combi oven manufacturer Retigo has published the results of its carbon footprint for 2023 with a report measuring its ESG and CO₂ emissions.

As part of its commitment to green initiatives and sustainability, the Czech-based company appointed an independent LCA practitioners’ company to assess its product portfolio carbon footprint in accordance with the internationally accepted and recognised GHG and ISO 14064 standards. Most significantly, the report presents rigorous results for Retigo’s Scope 3 emissions; a hot topic amongst dealers who are putting catering equipment suppliers under pressure to disclose their proprietary emissions.

Retigo’s emissions report presents the three primary areas: Direct emissions (Scope 1), Indirect emissions (Scope 2), and Other indirect emissions (Scope 3).

Scope 1 results:

In 2023, Retigo’s direct emissions accounted for 4% of its total emissions, specifically 213 t CO₂-eq.

Scope 2 results:

In 2023, Retigo’s indirect emissions totalled 4%, which represents 206 t CO₂-eq.

Scope 3 results:

In 2023, Scope 3 emissions represented 92% of our total emissions which amounts to 4,782 t CO₂-eq.

In 2023, Retigo’s total carbon footprint was equivalent to 26.27 tonnes of CO₂-eq per employee or 752 tonnes of CO₂-eq per 1 million sales.

Marcel Vican CFSP, Marketing & Sales Director at Retigo s.r.o. is pleased with the results of the report. He said, “We are well aware of the growing demand for carbon net zero in the catering and hospitality industries. We are happy to be able to publish the results of this first independent review and meet the demand for detailed sustainability data from our customers, distributors, and other stakeholders.

“We include all indirect emissions in our Scope 3 reporting as we prefer a full disclosure unlike some other partial or piecemeal reporting that might lead to difficulties with direct comparison or render it impossible.”

Retigo purchases 99% of its oven components in Europe, 65% of which are sourced locally in the Czech Republic. Vican adds, “We’re proud to support the local economy by using regional suppliers and reducing our logistical CO₂ impact at the same time. Many other manufacturers purchase their components in China and other countries. This is another example of how we are reducing our carbon footprint, and our Scope 3 emissions.”

In the last couple of years, Retigo has invested heavily to reduce its carbon footprint with initiatives such as upgrading its production facility. The upgrade saw the implementation of energy efficient technology such as laser fibre cutting machines, a heating technology upgrade,  laser welding robots, LED lighting and electric forklifts, as well as the collection and reuse of rainwater, equivalent to approximately 680 m3 of tap water saved per year. As a result, the building’s energy efficiency is on track to achieve ‘Very Economical’ status.

Given the results for this base year for Scope 2, the company is already planning further major investments that will lead to a significant reduction in its indirect emissions and therefore a reduction in the associated impact on the environment. Solar panel application is one of the options being considered. Vican comments, “Since these emissions only arise as a result of our activities, we are confident we can influence them. We will continue to strive to reduce our carbon footprint through innovation and a wide portfolio of environmental and social measures.”

Adande talks us through the best drawer management solutions to maximise space and save chefs time in the kitchen.

An Adande drawer is the perfect refrigeration unit for professional kitchens, offering energy efficiency and temperature flexibility. But to fully utilise all the benefits, chefs need to maximise the space inside the insulated container. So, what’s the process to ensuring chefs choose the right set-up?

Step 1: Assess storage needs

Before diving up your drawer, take a moment to evaluate what you store most frequently and where you use these ingredients in your kitchen. Understanding storage needs will help you choose the correct layout and components for your drawer. For example, if you frequently use a popular ingredient on a variety of your dishes, it’s best to allocate a space closer to the front of your drawer for quick access.

Step 2. Use Dividers for Custom Organisation

Dividers are perfect for creating customized storage spaces within your Adande drawer fridge. Here’s how to make the most of them:

• Categorize Items: Group similar items together. For instance, keep all your dairy products in one section and meats in another.
• Think quantity: If you have large quantities of frozen stock that you need right at the point of use. Use the dividers create sections and layer up the stock vertically (best done in compact drawers)

Step 3: Incorporate GN Pan Racks for Versatility

GN (Gastronorm) pan racks are incredibly useful in Adande drawers, allowing for efficient storage and organisation for your GN pans, stably placed on top.

• Neat stackable storage: GN pan racks allow you to stack pans neatly, maximizing space. This method is especially beneficial for storing prepped chopped ingredients or sauces in piping bags.
• Quickly changeable: With GN pan racks, you can quickly slot GN pans in and out effortlessly when you change up your menu, whilst keeping it neat!

Read the full blog on their website here: https://adande.co.uk/how-to-organise-the-inside-of-your-adande/

Or contact the Adande team: https://adande.co.uk/contact/

Coop Live opened in May 2024 and is the largest indoor arena in Europe. The venue has 32 bars, restaurants and lounges and a seating capacity of 23,500. Featuring concerts by many of the world’s top artists, the venue has periods of very high demand as customers flow in and out of the main concert space.

A project by Tricon Foodservice Consultants and specialists in the supply and installation of commercial equipment and bars Vision Commercial Kitchens.

Counterline supplied 70 iCapacity chilled and heated food merchandisers for the many different areas throughout the venue.

Alongside the equipment supplied, the Counterline after sales support team also provided our onsite training and demonstrations for the Coop operational team.

Free standing food & drink merchandisers

Counterline’s highly popular iCapacity freestanding food and drink merchandisers were chosen for their excellent energy efficiency and performance.

Counterline’s matching refrigerated and hot holding, high-capacity merchandisers provide a co-ordinated and seamless appeal for both hot, ambient and cold food displays and are used throughout the arena in high volume kiosks serving predominantly self-serve snacks and drinks.