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.

Exciting Partnership: Foodservice Equipment Spares has become a spare parts provider for Unox, and will stock all critical parts and chemicals for the manufacturer.

Director Caren Harvey said the business was looking forward to collaborating with the Italian combi oven brand, which has seen its installed base grow rapidly in the UK over recent years.

“We are pleased that Unox has invested time to work with us.  Being a relatively small spare parts company, they liked our work ethic when it comes to customer service and being able to give a more personal touch to the customer.

“We’ve worked closely with the team at Unox and the customer service and training they provide is first class.  All six members of our sales team have undergone comprehensive training for parts identification, and I must say that the portal we use for the diagrams is excellent and makes parts identification easy.”

FES is planning to build a new training room at its premises in Rochdale, which will add further value to partners and customers and welcomes manufacturers to use the training facilities once the building work is complete.

For all Unox spare parts enquiries, please email sales@foodservicespares.com or call 01706 353 633.

You can also get in touch via WhatsApp on 07506 251 828

This autumn marks the launch of Hobart’s very latest cooking innovation – the Chef’sCombi; a simple, intuitive, and powerful combi oven that strips away any unnecessary functionality to focus on the things that really matter to chefs – namely, quality and consistency of cook, speed of operating system, and ease of maintenance. The result is an unrivalled all-rounder, suitable for every size of catering operation, and every skill level.

Hobart’s dedicated chef brigade has spent the summer previewing the new Chef’sCombi, as part of an exclusive teaser campaign, to distributors, consultants, national account customers, as well as chefs and caterers across hospitality, including working with Michelin starred chef Angela Hartnett who has given the thumbs up to the manufacturer’s suite of cooking innovations, including the new combi.

Already rolled out to serious acclaim across Europe, the new Chef’sCombi’s capabilities and intuitive, technology driven solutions are already proving irresistible to those who have road tested it in collaboration with Hobart’s chef team.

“In terms of cooking applications, the Chef’sCombi has it all” says Cara Williams, Sales Director, Hobart UK.

“The industry needs cooking systems that are cost efficient and simple to use, that people understand and that are designed to make the lives of chefs easier and more productive. By listening to chefs and operators, Hobart has created a combi unlike any other.”

The Chef’sCombi focuses on the essentials, leaving everything chefs need (and nothing they don’t), including:

CombiOS: An intuitive and responsive touch screen which can be customised to specific kitchen requirements. Simply scroll and swipe.
CombiClimateControl: A powerful climate management system that ensures consistent, outstanding cooking results.
• AutoClimate: That can be used for manual cooking and is precise, quick, and easy to use.
• CombiGuide: The cooking assistant ensures the best cooking results, no matter who is operating the Chef’sCombi – perfect for de-skilled kitchens.
• MenuMix: For mixed loads, each food item is monitored to the second.
• CombiCare: Automatic cleaning of the cooking cabinet, steam generator and appliance drain requires minimal chemicals, energy, and time for highly cost-effective maintenance.

As with every new Hobart innovation, it’s all about the little details that make life simple and easy for those operating its equipment. The Chef’sCombi is no different. A maximum rack height of 1.60 metres offers ultimate safe handling while 6 and 10- grid machines boast optional left-or right-handed door opening, offering complete convenience even in tight spaces.

Spacing between racks accommodates containers up to 65mm deep, while Hobart’s SmartConnect data management system gives chefs up-to-the-minute status updates on the operational efficiency, cook timings, and event history of the machine, all in one place.

Supplied in both electric and gas variants with 6 and 10-grid options available to purchase now and a 20-grid option coming in 2025, Hobart’s Chef’sCombi is the perfect solution for any kitchen.

Find out more at www.hobartuk.com/chefscombi

Join Us on September 24th at Parts Town UK in Cannock, Staffordshire, for an Exclusive Product Showcase! Elevate your knowledge and experience the world of Sanremo at our one-of-a-kind event. Whether you’re a budding barista, a seasoned professional, or someone in the hospitality industry, this bespoke showcase offers something special for everyone.

What to Expect:

• Hands-On Experience: Get up close and personal with our renowned Sanremo machines, and discover the secrets to consistently brewing exceptional coffee.
• Water Filters : Learn The benefits of good Water filtration with the 3M (Solventum) team
• Expert Guidance: Engage with our team to deepen your understanding of Sanremo, and learn how the right tools can transform the way you work.
• Exclusive First Look: Be among the first to try our latest release, the D8 espresso machine, along with the brand-new PRO version.
• Competitions & Tech Sessions: Put your skills to the test in our latte art competition, attend tech sessions on the D8, F18, and Café Racer machines, and tour the Parts Town distribution centre.
• Coffee & cake:  In aid of Macmillan Cancer Charity

Don’t miss this incredible opportunity to immerse yourself in the Sanremo experience. Limited Eventbrite tickets are available—secure yours now!

Having grown membership numbers significantly in the past 18 months, we are pleased to announce a dedicated meeting for ceda Members and prospective Members in Scotland.

The day’s agenda will include presentations on all of ceda’s services and how companies can make the most of them to advance their businesses and their people, as well as highlighting specific nuances and technicalities that companies in Scotland face, particularly pertaining to apprenticeships and technical training.

Steve Hemsil, ceda Community Development Manager said, “It is always great to be on the road meeting with Members and a day in Scotland is a really good opportunity for us to listen to and talk with our growing community there. Days like these really help to shape and guide our agenda and offering to ensure that we are continually developing what we do and delivering even greater value. We are grateful to Lawrence Hughes and the team at Falcon for hosting us.”

The meeting is scheduled for Tuesday 1st October 2024, at ceda Silver Partner, Falcon Foodservice Equipment in Stirling and will include lunch and a tour of the Falcon factory.

Scotland-based businesses are encouraged to confirm their attendance as soon as possible by emailing steve@ceda.co.uk. If you have any questions then please contact Steve Hemsil, ceda Community Manager on 07476719151 or steve@ceda.co.uk.