Electrolux Professional has expanded its use of green gases within its refrigeration equipment portfolio.

The move will see its refrigeration products use the most climate-friendly CO₂ natural refrigerant, as a replacement for the less sustainable Hydrofluorocarbon greenhouse gases (HFC-gases). As well as being more environmentally-friendly, the alternative gases also offer improved operational performance and energy efficiency.

The new greener gases were introduced into Electrolux Professional’s remote compressor versions of the Prostore Cabinets and HP Premium Counters earlier this year, and will be in place in the remote Roll in cabinets by the end of 2021. The remote ecostore^HP, ecostore^HP Premium, and ecostore^HP Touch cabinets are set to be updated in the first half of 2022.

Steve Bowler, Design and Product Manager at Electrolux Professional, comments: “Refrigeration equipment is invariably in use 24/7, which makes it critical to do everything we can to minimise the impact it has on the environment. To illustrate, it can often account for as much as 40 per cent of a kitchen’s total energy consumption.

“The re-design of the cooling circuits in our refrigeration equipment optimises the natural gases, and as a result, an improved product performance and energy consumption in the cooling system is achieved. The new green gases have a cooling effect that is four times greater than HFCs, which combined with improved insulation in the updated range, significantly improves the green credentials of our products.”

For more information, please visit: https://www.electroluxprofessional.com/gb/refrigerated-cabinets/

Eglfing, Germany – Once again, Welbilt’s Convotherm brand is setting a new milestone in the development of innovative, future-oriented products. With the Convotherm maxx pro, a new generation of combi ovens has been created that includes a complete high-end package. This premium oven stands out for its innovations and technologies, such as the 10″ HiRes TFT touchscreen display with scrolling function, automatic cooking or the triple glazing of the oven door for optimised energy consumption – a whole host of features that offer real added value for professional chefs.

New Convotherm philosophy: IntelligentSimplicity
Right from the start, the Convotherm maxx pro is well thought-out. The oven is packed with innovations that are useful for everyday work in professional kitchens, resulting in greater efficiency, productivity and profitability. It is impressive that the physical components, functions and software at all levels of the Convotherm maxx pro are extremely user-friendly. This approach follows the Convotherm IntelligentSimplicity philosophy. This term defines the combination of intelligence and simplicity in all areas in order to meet complex requirements as simply and efficiently as possible, which also has an impact on service and operating costs.

High definition for quality results , cooking processes and efficiency
In keeping with the IntelligentSimplicity motto, the Convotherm maxx pro is equipped with four management functions developed by Convotherm, which facilitate optimum operation and always deliver the best results:
– Climate Management: in the Convotherm maxx pro, in the unique closed Natural Smart Climate™ system, the optimum baking chamber climate can be set for each product, thus achieving perfect baking and baking results. In addition, energy efficiency has been further improved by up to ten percent compared to the predecessor oven.
– Quality Management: A large number of innovative functions help professional chefs or bakers to always achieve the best product quality. Intelligent sensors, sophisticated air guidance via AirFlow Management and an intelligent, programme-controlled interplay of steam, hot air and time ensure optimum quality for every product, whether baked or baked.
– Production Management: Perfectly coordinated functions ensure that the Convotherm maxx pro is always easy and clear to operate, even when complex processes are involved, so that you can work efficiently, profitably and stress-free. These include Press&Go, which ensures automatic cooking at the touch of a finger, an integrated recipe book that can be accessed at the touch of a button, or TrayView, which is useful for mixed rotary loading.
– Cleaning Management: Perfect cleanliness is a feature of the Convotherm maxx pro. The fully automatic, multi-stage and environmentally friendly cleaning system is even approved for unattended operation. Because users never come into direct contact with the cleaning agents, no gloves are required for use. In addition, the innovative HygeniCare package provides an additional advantage in terms of hygiene.

The world of Convo products: ConvoSmoke – ConvoGrill – ConvoServe – ConvoSense
The gastronomy sector is varied and so are the different options with which the Convotherm maxx pro is available:
– for all gastronomy concepts that smoke on their own, the intelligent ConvoSmoke smoking option is suitable, which makes the Convotherm maxx pro the perfect smoking oven – without requiring additional kitchen space. ConvoSmoke enables both efficient hot smoking and cold smoking of delicate foods.
– For restaurants that rely on grilled specialities, the ConvoGrill is an optimal possibility for perfect grilled products at any time, whether chicken, meat or vegetables. Thanks to the intelligent fat separation, the Convotherm maxx pro with ConvoGrill is more environmentally friendly, cost-saving and faster.
– The intelligent ConvoServe production concept enables stress-free operation. This concept allows dishes to be prepared calmly and finished precisely when required, reaching the customer quickly, fresh and of the highest quality. ConvoServe is particularly suitable for large quantities, buffets, banquet dishes or à la Carte services. The combination of sophisticated technical functions for the perfect regeneration and finishing of dishes with tailor-made accessories makes ConvoServe an unrivalled production solution that is able to optimally transform the demanding into the simple – true to the IntelligentSimplicity philosophy.
– The future of baking and baking is fully automatic, and with the Convotherm maxx pro ConvoSense is already a reality. Thanks to artificial intelligence with state-of-the-art sensors, the innovative ConvoSense assistance system offers completely new perspectives for food preparation. ConvoSense makes it possible to achieve maximum efficiency and reliability of results and, at the same time, to achieve cost-effectiveness by conserving resources.

The whole world of baking
Another member of the Convotherm maxx pro family is the BAKE, which combines traditional baking know-how with modern combi oven functions. With the Convotherm maxx pro BAKE, fresh bakery products, snacks and small meals can be baked to the highest quality. The Rise&Ready proofer profiles are ideally suited to the production of bakery products. In addition to the BakePro multi-stage baking function, which ensures excellent proofing of small bakery products, optimum crumb and shine of bakery products, the optimised suction panels, trays and bakery-format accessories of the Convotherm maxx pro meet the requirements of the bakery industry.

The intelligent baking world with kitchenconnect®, the cloud-based networking solution
The Convotherm maxx pro and kitchenconnect®, Welbilt’s innovative, future-oriented networking solution, allow you to keep everything under control at all times. In real time and cloud-based, kitchenconnect® provides access to data and information from anywhere in the world. This makes it possible to analyse, evaluate or re-plan processes. Asset, efficiency, quality and menu management can be monitored on the screen.

Premium class redefined
“In developing the Convotherm maxx pro, we asked professional chefs around the world what they wanted from a premium combi oven. We integrated the knowledge we gained into the planning of the new generation of combi ovens, which enabled us to develop a unique high-definition oven and to redefine the premium category once again. The Convotherm maxx pro includes many practical functions in line with our IntelligentSimplicity maxim. The aim is to meet complex challenges in a simple way. These include cost-effectiveness, efficiency and, of course, hygiene. Functionality and resource-efficient operation make the Convotherm maxx pro a modern combi-steamer that will contribute to preparing high-quality cuisine for the future,” explains Arndt Manter, Head of Product Management at Welbilt for Convotherm.

Further details about Convotherm maxx pro: www.convotherm.com/maxx-pro

Adande Refrigeration produces an informative guide in support of the aims of the Zero Carbon Forum, helping hospitality operators understand energy labelling for commercial refrigeration and supporting the drive towards carbon net zero.

Adande Refrigeration today introduces an easy-to-use guide for operators to help them understand energy labelling with regards to refrigeration. Refrigeration runs 24 hours a day, 7 days a week in most cases, and is a high energy user in a kitchen.

The guide, which supports hospitality’s drive to carbon net zero, and in particular the work of the Zero Carbon Forum, explains clearly what the symbols on the energy label mean and how they can be interpreted to give value to hospitality brands.

The guide, which is available here has already met with favourable response from hospitality outlets, as brands continue to strive for increased efficiency and sustainability.

Adande, who are known for their efficient refrigeration, famously developed the ‘hold-the-cold’ technology, which stops cold air spillage otherwise common in traditional refrigeration. Adande drawers need less energy to run, in part because the insulated containers keeps the cold air with the food. The stable temperature and humidity reduces food waste by keeping food fresher for longer.

Speaking of the guide, CEO Nigel Bell said “Adande as an organisation seeks to deliver the most value in a sustainable way. With COP26 goals firmly established with a view to reversing the damage of climate change, we wanted to give a helping hand to operators as they strive to become more efficient, reduce waste and use less energy. This guide will help hospitality outlets when it comes to purchasing new equipment; the energy label is a great tool to have when making those decisions.”

With recent research showing that almost half of hospitality businesses are unsure of how to calculate their carbon footprint, BRITA Professional is offering the chance to win an innovative ‘Carbon Action Plan’ for your business from Zero Carbon Forum, a non-profit
organisation which works within the hospitality sector to help businesses reach their sustainability targets faster and more efficiently.

This exclusive package includes a one-on-one consultation and Carbon Action Plan, created specifically for your business.

The bespoke plan will be designed to help your business reach your sustainability targets faster and more efficiently and put you on the path to survive and thrive.

This will give your business the clarity and guidance you need to pursue your sustainability goals with purpose, whether you’re just getting started on your journey to net zero or are already on your way.

To enter, click here

With just a week to go we’re delighted to reveal the full line-up of speakers for the ceda Conference 2021 Business Day.

It’s a packed agenda with top names from across the hospitality and foodservice spectrum.

Expect insight and data, projections, upcoming trends to look out and gear up for, as well as lively debate and chat on everything from the Northern food scene to sustainability in the industry.

Kicking things off is Peter Martin who will give an overview of the industry, a detailed explanation of who owns what brands, where they sit and what’s to come in his ‘Brand-scape’ presentation.

Next up is The Big Interview with Philip Harrison, CEO & Founder of Harrison, one of the leading hospitality concept-creation consultancies globally. He will give an update on the US hospitality sector.

Charlie Mitchell, Head of Consumer at CGA will utilise CGA’S suite of data on the hospitality industry in his presentation ‘The Northern Hospitality Scene – The Data’ to tell the story of how the sector has fought back over the past 18 months. This will be nicely followed by a panel discussion entitled ‘The Northern Hospitality Scene’ and will feature Thom Hetherington, CEO of NRB, Marko Husak, Co-Founder of Bundobust and Jocelyn Neve, MD of Oakman Group.

A series of 10-minute presentations will quickly cover a variety of topics:

Sustainability takes centre stage when Mark Chapman, CEO & Founder of the Zero Carbon Forum delivers his presentation ‘Helping Hospitality Hit Net Zero Carbon’.

Our attention turns to the supply chain as we welcome Ruth Edge, the NFU’s Food Chain Advisor. Ruth leads the NFU’s strategy and relationships with the UK’s national retailers, large brands and policy areas on food labelling and will share her insight and experience from the farming world.

Lorraine Copes is Founder of Be Inclusive Hospitality, a Procurement Consultant and Life Coach. Having spent almost two decades working within the hospitality sector successfully leading procurement teams for brands including Shake Shack, Gordon Ramsay Restaurants and Corbin & King her experience spans new market entry, national and international leadership roles. We look forward to hearing what she has to say.

Can we use the principles of a circular economy to create restaurant designs and fitouts that give more than they take? And how might we go about doing that? David Chenery, Director of Object Space Place hopes to educate and inspire during his presentation.

Chapman, Edge, Copes and Chenery will then participate in a panel debate inspired by their individual presentations, led by Peter Martin.

Many in the industry will be familiar with Market Talk led by Clare Nicholls of Catering Insight and Andrew Seymour of Foodservice Equipment Journal. A LIVE Market Talk session will take place as part of the ceda Business Day. Along with hosts Nicholls and Seymour, a panel made up of Richard Fordham of Ki-Tech Solutions Ltd, Lawrence Hughes of Falcon Foodservice, Paul Neville of CHR and Tyron Stephens-Smith of TAG Catering Equipment, will discuss sustainability but with a focus on Hydrogen powered equipment, energy management/optimisation, the challenges of designing for sustainability and sustainability for service and maintenance.

Martin Vander Weyer, Business Editor of The Spectator, amongst other accolades, will give the final presentation of the day, bringing to a close the impressive line-up of industry personnel and thought leaders.

ceda’s Director General, Adam Mason is impressed with the calibre of this year’s speakers, he says, “Every year we have fabulous speakers and I always wonder how we’ll top it the next year. I’m delighted to say we have, yet again, managed to attract some top-drawer names and I genuinely can’t wait to hear what they have to say.

“It’s important for us to deliver a broad range of speakers and relevant topics and I feel we’ve hit that mark especially well this year. Coming off the back of COP26 which has dominated the news agenda over the past few weeks, it’s key that our sector is a part of that wider discussion and so dedicating a number of our speaker slots to the topic is something we’re proud to be offering the delegates at this year’s conference.”

The ceda Conference 2021 takes place on 24th and 25th November at The Majestic Hotel in Harrogate. If you haven’t already booked your place, please do so here: https://ceda.co.uk/conference2021/registration/

The ceda Conference 2021 sponsors are First Choice Group, Hobart, Hupfer, Instanta Ltd /Zip Water UK, Maidaid Halcyon, MCS Technical Products, Mechline Ltd and Welbilt.

Independent trials conducted by Campden BRI have confirmed that the HyGenikx air and surface sanitisation system, from UK manufacturer Mechline Developments is effective at removing airborne Coronaviruses, including SARS-CoV-2 which causes Covid-19. The results of the trials proved that HyGenikx removed up to 99.99% of an airborne Covid-19 surrogate in under 3 hours.*

These results back up the real-life experience of our customers including Cyrus Todiwala OBE DL, owner of Café Spice Namasté who said:

“HyGenikx has proven what it can do for us – keeping the air and surfaces clean, pure and fresh, controlling odours and providing extra reassurance for customers so they can relax and enjoy their meal knowing that we are leaving nothing to chance to make our restaurant Covid-secure.”

Nick Falco Product & Technical Director at Mechline explains how the trials at Campden BRI worked:

“Trials were conducted within the Campden BRI aerobiology laboratory to determine the efficacy of HyGenikx towards airborne Phi6 – a recognised SARS-CoV-2 Surrogate (the coronavirus that causes COVID-19). Phi6 was nebulised into an aerobiology test chamber to represent heavily contaminated air. Air samples were then taken every 20 minutes for a period of 3 hours, to determine levels of Phi6.”

As we move into the winter months it is essential to the whole economy that we keep the doors of business open. Unfortunately, physically keeping the doors and windows open is not so great when it comes to customer comfort and sustainability. Indoor air quality, however, is a primary driver when it comes to the transmission of the Coronavirus between people. 

As a tried and tested technology, HyGenikx has a huge role to play in controlling infections – in fact HyGenikx is the most rigorously tested unit of its type on the market. Affordable and easy to install, HyGenikx is a plug and play solution for a challenging world. 

HyGenikx units consume very little energy and operate quietly and efficiently 24/7 without the need for human intervention. The HyGenikx range has models to suit every business from restaurants to bars, hotels, care homes and offices – with specialised units available for food preparation areas, cold rooms, washrooms and refuse areas. 

Cyrus Todiwala, OBE DL added:

“I wouldn’t hesitate to recommend HyGenikx to other foodservice or hospitality businesses as it is the ideal complement to manual cleaning. It helps to protect customers and staff, whilst extending the shelf life of fresh produce.”

*For more information on the HyGenikx testing at Campden BRI visit: https://info.mechline.com/hygenikx-testing

BRITA Professional launches new sustainability insights magazine to help the hospitality industry define and meet their sustainability goals.

Recent research by BRITA Professional has found that despite 82% of hospitality businesses agreeing that sustainability is important to their customers, two in five (40%) don’t know how to calculate their carbon footprint.

A further 37% say they lack knowledge and confidence when it comes to operating in a more sustainable way, and 75% say that the pandemic has slowed their drive towards sustainability.

This research was conducted by leading global water filtration brand BRITA Professional, which has launched a new sustainability insights magazine to support businesses in the sector.

The magazine, entitled “Going Full Circle”, was launched ahead of the 2021 UN Climate Change Conference, and supports the Government’s global project to achieve a greener, carbon neutral society.

BRITA Professional has teamed up with a strong collective of sustainability experts to give organisations in the hospitality industry the knowledge they need to break down sustainability barriers, tackle the challenges of post-pandemic life, and achieve their environmental goals.

Steve Buckmaster, Director of Sales at BRITA Professional said, “This year has shone a light on several important issues, including the climate change crisis. However, as our research shows, many businesses in the hospitality sector are still struggling to operate in a sustainable way, despite it being of real importance to customers.

“We know that sustainability is an all-encompassing topic, and for many, that is a barrier for businesses in knowing where to begin. So, our aim with this magazine is to support organisations in the sector in recognising the challenges, tackling the big issues, answering the big questions and debunking myths.”

BRITA Professional is committed to relieving pressure by supporting customers with preventative maintenance of catering and beverage equipment via its BRITA Managed Services offer. Equipment that suffers from limescale build up uses more energy and has a shorter lifespan, meaning more machines going into landfill. Preventative maintenance not only has a positive impact on the circular economy, but helps operators keep their costs down.

The company has also made a series of commitments to reduce its own environmental impact, such as diverting 100% of its operational waste in the UK from landfill. BRITA has also been recycling filters since 1992 and is working closely with partners to align the entire supply chain to encourage all used filters to be recycled. Once collected, a bespoke process turns them into everything from resin to be used in new filters, to the plastic used to make parts for the automobile industry.

To download a copy of the BRITA Professional Sustainability Magazine, visit ⁣Going Full Circle | BRITA

As we enter ceda Conference month, the trade organisation is pleased to announce the shortlist for the ceda Grand Prix Awards 2021!

The highly anticipated awards are recognised across the industry and highlight the best of the best projects carried out by ceda Members in 2020. Members that have excelled in project management and customer service are also celebrated with their own specific categories.

Successful companies have been informed and it is our pleasure to now announce the ceda Grand Prix Awards Finalists 2021.

Design Projects: Under £50k

Court Catering Equipment Limited – Harrods Beauty Bar, Lakeside

Court Catering Equipment Limited – Copthorne Hotel, Chelsea Football Club

Vision Commercial Kitchens Limited – The Compasses Inn

Design Projects: £50k – £200k

CNG Foodservice Equipment Limited – Bike & Boot

Sprint Group Limited – Coppa Club

Court Catering Equipment Limited – Soho House Farmhouse

GS Group Limited – Birmingham Symphony Hall

Design Projects: £200k – £500k

CNG Foodservice Equipment Limited – Gilpin Lodge

Instock Ltd – Unalome

Vision Commercial Kitchens Limited – Wentworth Garden Centre

Vision Commercial Kitchens Limited – RHS Gardens Bridgewater

Design Projects: Over £500k

Advantage Catering Equipment Limited – Unita Quattro

Space Catering UK Limited – Battersea Cats and Dogs Home

Outstanding Customer Service

GS Group Limited – Somerset Care

Vision Commercial Kitchens Limited – Ego Restaurants

Vision Commercial Kitchens Limited – HMS Host, Manchester T2

Project Management

Sprint Group Limited – Tortilla

Advantage Catering Equipment Limited – Elwick Place

The Awards judges, John Savage and Ron Neville are in the process of carrying out site visits to talk to operators and assess the quality of the work carried out.

The winners will be announced during the ceda Conference Gala Dinner, on Thursday 25th November at The Majestic Hotel in Harrogate. From the six category winners, an overall victor will also be revealed. They will take home the coveted Sir Donald Thompson Cup. The winner of the ceda Rising Star Award 2021 will also be crowned.

The ceda Legacy Awards will be announced at the ceda Conference Dinner on Wednesday 24th November, at the same location.

Adam Mason, ceda Director General, commented, “Despite the pandemic, the Grand Prix Awards have been very well supported by the membership. Our judges, John and Ron, have once again given their time generously to work through each and every application and make some difficult decisions. I really look forward to discovering this year’s winners, and celebrating not only them but this fantastic industry as a whole and how we have all worked so hard, together and apart due to COVID-19, over the last year.”

Registrations for the ceda Conference 2021 are now open for both Members and non-members. Those who would like to attend are asked to submit their details here: https://ceda.co.uk/conference2021/registration/

Further details of the shortlisted entries can be found at: https://ceda.co.uk/conference2021/grand-prix-awards-2021/

The ceda Conference 2021 sponsors are First Choice Group, Hobart, Hupfer, Instanta Ltd /Zip Water UK, Maidaid Halcyon, MCS Technical Products, Mechline Ltd and Welbilt.

Registration for ceda Conference 2021 is now open!

The Conference is the premier event of the Catering Equipment Industry calendar, attracting design houses, project houses, distributors, service and installation companies, suppliers, manufacturers and representatives of other associations representing major end user groups.

This year’s event, held in association with Cedabond, will take place on Wednesday 24th and Thursday 25th November at The Majestic Hotel, in the heart of beautiful Harrogate. The Conference 2021 is a Wednesday/Thursday affair, as opposed to the usual Thursday/Friday, however the format across the two days will be familiar.

The Conference will begin on Wednesday with a networking lunch, followed by a series of meetings in the afternoon – the ceda AGM, a ceda Academy meeting and ceda Technical meeting, and Cedabond will be hosting Members and Suppliers meetings.

This will be followed by the ceda Legacy Awards Dinner on Wednesday evening.

Thursday will be the return of the highly anticipated ceda Conference Business Day, which is open to all! A brilliant programme of expert industry speakers for us to listen to and learn from as the industry rises from the challenges of the last 18 months is currently being worked on. The roster of speakers will be revealed very soon! ceda Partners and Associates will also be exhibiting at the Business Day, highlighting their exceptional products and services.

Thursday night will be the Gala Dinner featuring the Grand Prix and Rising Star Awards.

The Awards and Gala Dinner host, across the two evenings, is Chris Brazier, the charismatic Event Director of Diversified Communications. The Business Day host is, once again, the affable Peter Martin of CM & Co.

ceda’s Adam Mason is looking forward to getting back to an in-person Conference. He said, “Our last physical Conference was back in April 2019. Whilst we have connected on webinars, Teams and Zoom, as well as our superb Digital Event & Awards in March of this year, there’s nothing quite like a face-to-face industry event.

“The ceda Conference 2021 will be a return to the format we all know and love with live, in-person presentations from leading industry figures covering the most important issues facing our industry. And let’s not forget the ceda Legacy Awards and Grand Prix and Rising Star Awards Gala Dinner!

“Despite the pandemic, the Awards have been very well supported by the membership and are currently going through the judging process.

“There will be extra networking time factored in across the two days as we appreciate that reconnecting will be so hugely important for everyone attending.

“We can’t wait to see you all, in-person, again in November and we are looking forward to welcoming you to the ceda Conference 2021!”

For more information about the ceda Conference 2021 and to Register for the event, please visit ceda.co.uk/conference2021/. More details and speakers are being added regularly, so please check back for updates.

This is a great opportunity to come and see the UK team from CHARVET (Friday and Saturday), to finally meet up in person, to touch and feel these wonderful heavy duty cooking suites.

Ask us about the evolution of our workhorse PRO 800 cooking ranges.

Hall 5P – Stand R17 S20

Same heavy-duty quality, but now with innovative additions: –

• Pro 800 Multizone Induction – replicating the traditional solid top – launching with a GN2/1 oven under.
• Pro 800 Six Burner Range with a choice of large oven, open base, or bridge unit.
• Pro 800 660 mm X 580 mm Smooth Griddles and Smooth and Chrome Plancha in gas and electric.
• Charvet has also launched new Pro 800 110 litre gas and electric boiling pans in direct heated and water jacketed versions.

Charvet’s Premium Finish – a palette of ready-made colours – is also included, to show chefs how they can economically and tastefully colour their range to suit the decor or logo.