Lyon takes pride in joining commercial catering firm Sprint Group

Worcestershire-based commercial catering firm Sprint Group, which celebrates its 25^th year in business, is expanding its sales team to meet demand. Ex head chef and AA Rosette winner Martin Lyon joins the Sprint team as their Sales Manager based in East Anglia.

Martin has an impressive CV, with head chef at The Dorchester under Anton Mosimann, The Grosvenor and Prue Leith, amongst his accolades, so is well-placed to support the needs of Sprint’s client-base. Martin was also the youngest chef in the UK to win the coveted AA Rosette whilst at Lewtrenchard Manor in 1987.

Having hung up his chef whites, Martin has enjoyed a career in catering design at Rational, Garner’s, KCM, Airedale and most recently Lockharts, with redundancy – due to the Lockharts and Aggora merger – leading him to join the team at Sprint.

Martin said: “I remember the days when I worked in the kitchens with extremely hot, inefficient appliances and conditions, now you can achieve a really comfortable working environment and I look forward to bringing my experience to Sprint and the team to achieve this for our clients.”

Sprint Group are currently celebrating 25 years of trading and are expanding their operations to ensure they forge their way as the future innovators and industry leaders in the design and installation of commercial kitchens and bars. The team continue to recruit and retain the best in the business to support their growth into the next quarter century.

Sprint Group have enjoyed exponential growth in the past few years and continue to expand their sales and service teams to meet and exceed the expectations of their clients which include an impressive list of well-known brands like The Ivy Collection and Brasserie Blanc.

Martin continues: “I will focus on food development and design as well as energy efficiency in kitchens – a growing trend in the industry in which Sprint aims to excel.”

Sales Director, Ian Bryant, agrees:

“I totally agree with Martin, energy and sustainability are becoming more and more important and need to be embraced. We welcome Martin’s depth of experience not only with his catering equipment knowledge but also having spent so much time as a chef his understanding what a good kitchen needs to deliver under pressure.”

Call the team on 01386 555922 or email sales@sprint-group.co.uk today for more information on how they can design and fit the perfect commercial kitchen for your business. Follow them on Facebook and Twitter.

HOSHIZAKI PROVIDES GUIDANCE ON LATEST LEGISLATION

ceda Platinum Partner Hoshizaki has issued guidance on the upcoming legislative changes, which Simon Frost, Director UK & Ireland, describes as the “the largest change in living memory within the commercial refrigeration sector.”

The majority of upcoming legislative changes within the commercial refrigeration centre around sustainability, protecting our environment and minimising global warming impact. For example, from 2020, refrigeration manufacturers will be prohibited from using refrigerants with a Global Warming Potential (GWP) factor exceeding 2500, as Simon elaborates:

“To put this change into perspective, many refrigeration and freezing installations currently use refrigerant R404 – which has a GWP factor of 3200 – making it well above the new limit.”

As a company that has, and continues to put sustainability first, Hoshizaki has been an early adopter of sustainable refrigeration solution, such as natural refrigerants, as Simon explains:

“As global leaders in commercial refrigeration and ice making equipment, Hoshizaki understands the importance of offering the greenest solutions at a competitive price. This is why we took the decision to begin phasing out Hydrofluorocarbon (HFC) units in January 2019, replacing them with significantly greener, Hydrocarbon (HC) models. These will be sold at a lower purchase price than the remaining HFC appliances in order to encourage operators to make the switch ahead of legislative changes in 2020.”

A change that is being implemented much sooner than 2020, which both manufacturers and operators must be aware of, is amendments to Energy Labelling. From July 2019, energy labels will be changing from the current ‘A+++ to F’ categorisation, to ‘A+++ – E’, in order to further push manufacturers and operators towards a more sustainable refrigeration future.

‘A+++’ represents the most efficient unit, ‘E’, the least. These ratings take into account factors such as energy consumption, storage volume, and whether or not the appliance has a freezer compartment etc.

Whilst these changes are important when making a purchase decision, Simon also advises that operators take into account the unit’s climate class:

“Climate class readings detail the conditions by which an appliance has been tested, with climate class 1 being the lowest and climate class 5 being the highest. In order to run efficiently in a hot and humid professional kitchen, operators should be looking at a minimum of climate class 4 tested appliances (30°c ambient temperature and 55% relative humidity) or ideally the top-level climate class 5 (40°c ambient temperature and 40% relative humidity). This indicates that in a virtually tropical environment of a busy kitchen, units will still operate efficiently.”

All Hoshizaki appliances are tested to climate class 4 or 5 meaning an operator can be confident that their refrigerator or ice machine will be able to withstand the demands of a commercial kitchen in an exceptionally energy efficient way.

For more information on Hoshizaki, please see www.hoshizaki-europe.com or call 01322 616 900.

Meiko Spotlight on Glasswashing

Meiko are committed to providing useful information to you and your customers, please see their new online Magazine https://www.meiko-uk.co.uk/en/news-press/magazine/.

Feel free to share the attached Glasswashing Tips with your customers. If you would like us to personalise the newsletter with your logo and address, please email mroberts@meiko-uk.co.uk

Use this link to download the newsletter Meiko Spotlight on Glasswashing

Marco MIX T8

An award-winning innovation in water boilers the Marco MIX T8 is 70% more energy-efficient than leading competitors. With a minimal countertop footprint, built-in filter and precise temperature control, the MIX T8 is the ideal water boiler for foodservice locations.

Special Price: £311

Contact: tracey.jackson@marco.ie

Are you in the ceda Gallery?

ceda’s project gallery is our showcase for the industry. Are you in it? We are adding the projects from this year’s awards but any member can put forward their own scheme for inclusion.

There are a couple of rules (of course). Firstly you must have the client’s permission to use them as a case study and you must have the rights to use the photos. Secondly the project and images need to be great quality. We want to show off your work but are doing our best to keep the gallery quality at it’s highest.

Guidelines for Submissions

• 6 high quality landscape images of the project, crop ratio is 3:2 so ideally in this format.
• Project title and 100 to 150 words highlighting key elements.
• Copyright permission for ceda to repeat the images on our website.
• Submit your project at https://ceda.co.uk/gallery-entry-submission/

Today, on National Refill Day, specialist UK manufacturer Mechline Developments has launched its new hygienic range of BaSix H2O~2U Drinks Stations, to help businesses engage with the National Drinking Water Scheme and play their part in reducing plastic pollution.

Now, more than ever, people base their eating (and drinking) decisions on so much more than the food on offer. Due to growing concerns about climate change, people want sustainable options that have a minimal impact on the environment, and for many, top of the agenda is reducing the use of single-use plastic! The onus is on food service operators to operate in a way that protects the environment and meet these ever-growing expectations.

The National Drinking Water Scheme, a collaborative drive between water companies and the Refill campaign, has called on high street retailers, including coffee shops and restaurants, to offer refill points for the public to top-up their water bottles in order to significantly cut plastic bottle use – and now Mechline’s new BaSix H2O~2U Drinks Station makes it even easier for operators to get involved.

Mechline’s BaSix wall-mounted drinks station is a hygienic and safe solution for offering drinking water to staff, customers and the public, across all catering industry environments. The station comes complete with a water bottle filler and /or bubbler tap and, thanks to various basin options, can be tailored in style and function to suit its location. The range includes four basin models – which vary in size, material and colour – as well as splashback and waste bin option(s) to choose from, making it the ideal addition to any public and staff areas.

Fully WRAS approved, the BaSix H2O~2U Drinks station complies to the highest of standards. The tall swan neck bottle filler and deep bowl combination can accommodate large water bottles, whilst reducing splashback and protecting the floor from hazardous spills, and the push top water-bubbler with shielded spout provides a steady and sanitary supply of water. Both have been built with a double filter, to ensure users a thick and uniform water flow, to increase hygienic use and convenience.

Kristian Roberts, Marketing Manager at Mechline comments: “The food service industry has an important role to play in reducing single-plastic use and one of the simplest, most decisive actions operators can take is offering free water refills at their sites! With research showing that people are more likely to purchase from a business that offers free water, it not only makes sense morally, but also from a business perspective too – and Mechline’s new BaSix Drinks Station offers an accessible, hygienic solution to suit any area of a catering operation!”

To coincide with the launch of the BaSix H2O~2U Drinks Station range, Mechline are giving away a free refillable water bottle (whilst stocks lasts), so you too can have your fill of refills and help reduce plastic pollution! To claim your free bottle and find out more about the BaSix Drinks Station visit: http://www.mechline.com/have-your-fill/

To stay up to date with all the latest station news and information follow #haveyourfill on twitter, and join in the conversation.

ELECTROLUX PROFESSIONAL LAUNCH DEFINITIVE COMBI OVENS BUYER’S GUIDE

Combi ovens are the versatile heartbeat of a modern kitchen, offering a range of features which are beneficial to all kinds of restaurants. In a bid to help chefs and distributors navigate the wide array of options and make the right purchasing decision, Electrolux Professional has launched a new, definitive combi ovens buyer’s guide.

The guide covers why a combi oven is such a powerful weapon in a chef’s armoury, and touches on some of the most commonly underused features. It also outlines how to pick the right model, and provides information on how to accurately size it.

Highlighting the latest technological advancements, such as 24/7 collection of data and pre-programmable cooking modes, the guide also covers emerging features available on modern combi ovens.

Stuart Flint, Training and Demonstration Manager at Electrolux Professional, comments: “The versatility of a combi oven means there are a huge range of features to consider, which can be daunting for chefs. That’s why we produced this guide, in order to simplify the process, and create a step-by-step approach to making the right decision.

“We want to ensure chefs are asking themselves the right questions, which is why we have included a section outlining everything that they should be thinking about. From size, to technology, to ergonomics, the guide covers the key considerations in finding the right oven for the job.”

Featuring a section on maintenance and energy efficiency, the guide also explores what operators can do to maximise the potential of their equipment. It covers the importance of choosing an oven which incorporates sustainable technology, such as self-cleaning functions, and notes the energy saving potential of the latest models. The false economy of making a cheap, up-front purchase is addressed, highlighting the long-term running costs associated with less sophisticated models.

Stuart concludes: “Given the important place that combi ovens occupy in nearly every kitchen, from Michelin-starred restaurants through to school canteens, it is crucial that chefs are helped to make the right choice.

“Electrolux Professional’s definitive buyer’s guide covers everything that a chef needs to consider in making this type of purchase, equipping them with the necessary knowledge to make the most of their kitchen.”

The guide follows the launch of Electrolux Professional’s newest combi oven, the SkyLine series. The range is the culmination of 40 years’ experience in commercial catering equipment R&D, and combines innovative technology with human-centred design. Features such as OptiFlow, SkyClean, and 24/7 connectivity and data monitoring through Electrolux’s OnE Flow, highlight the potential of modern combi ovens.

To view Electrolux Professional’s definitive combi ovens buyer’s guide, please visit https://professional.electrolux.co.uk/combi-buyers-guide/