A Spectrum of Opportunities

This years technical conference includes sessions on:

• TR19 – Internal Cleanliness of Ventilation Systems – BESA Review and update
• Fire Suppression systems – In view of the Grenfell disaster, even greater emphasis is now being put on fire prevention in commercial kitchens. This session will update delegates on the types and uses of fire suppression systems and new developments.
• Waste Regulations and other updates on relevant regulations and standards
• UKLPG COP24 Part 3 – Use of LP gas for commercial catering events, street food and mobile catering. UKLPG have recently produced this document and will outline the changes that have been made.
• Ventilation – a seminar to discuss DW172 12 months on and how it compares to the new EU standard EN16282 and also latest guidance on control of odour and noise.
  In addition to speakers on a relevant range of topics, there will also be one on one surgeries on Gas Regulations, Refrigeration and SSIP as well as a round table discussion session to identify current issues that members face plus updates on Engineer Training, Recruitment of service engineers from the Armed Forces and Warranty issues.

There will be ample networking opportunities and an exhibition. The full business day programme is shown below. Please note this may be subject to change as details are finalised.

Business Day Programme

10.00 – Welcome

10.05 – Updates on initiatives from previous technical conferences – Adam Mason

10.35 – Review of TR19 (Cleanliness of internal ductwork) and Ventilation Hygiene Elite Wayne Terry – BESA

11.05 – Regulation and Policy – What’s live and kicking! – Keith Warren

11.35 – Networking break

12.00 – Current Kitchen Fire Suppression and future direction for protection. – Ian Bartle of Nobel Fire Systems

12.35 – Seminar 1

13.15 – Lunch

14.15 – Seminar2

14.55 – ceda/CESA Technical Training update – Martin Dagnall – Combico

15.05 – Round table discussions

15.35 – Networking

16.00 – Answers to Round Table discussion points

16.30 – Richard West – Grasping Opportunities.

17.00 – Close

Seminars

UKLPG COP24 Part 3 – Richard Hakeem of UKLPG

Kitchen Ventilation – Peter Rogers and Chris Jarman-Brown

Surgeries

SSIP – Derek Maher

Gas Safe Register – Robert Briscall

Refrigeration – Steve James

Water Regulations – WRAS – Paul Millard

To register – click here

For full details visit the Technical Conference website

ceda are delighted to be sponsoring the chef jackets for the Association of Catering Excellence (ACE) Ready Steady Cook competition on 20^th September.

Different in nature to other chef competitions, ACE Ready Steady Cook is a competitive and fun event where the audience can network and be a part of the evening.

With ACE’s focus firmly on encouraging and recognising young talent, each team of two chefs will include one under 25 years old. With a huge LED screen above the competitors cooking area, the teams can be closely followed through the two heats and supporters can get close to the action! It all takes place in an impressive open-plan venue, The East Wintergarden, Canary Wharf which is easy to get to by tube or car, with parking close by. There will be a ‘Street Food’ area, together with sponsor and supplier stands, providing opportunities to mingle, chat and try samples.

It’s great fun, attended by over 200 food service guests and 14 competing teams. A video of last year’s competition can be viewed here: www.acegb.org/readysteadycook.php.

Below is a brief timetable for the evening:

Introduction & Welcome                               5.30pm

First cook-off                                                  6.00 – 6.30pm

Interval & food stations open                      6.30pm

Second cook-off                                             7.30pm – 8.00pm

Presentations                                                  9.00pm – 9.30pm

Evening finishes by approx.                          10.00pm

The commercial catering market has increased steadily over recent years with Out Of Home eating increasing dramatically over the last 30 years. In 1989 only 10% of consumers dined out at least once a month whereas in 2015 this had risen to 67% (Source – Mintel PWC consumer survey). In this time catering equipment has become more sophisticated and menu specific and therefore it requires more complex maintenance and breakdowns are much more disruptive to a business so response times have had to improve dramatically from 2 or 3 days during week days to same day or within 24 hours – 7 days a week. Catering operators, who historically only saw an engineer if a piece of equipment occasionally broke down, now recognise the need for regular preventive maintenance. Alongside this, many regulations have become much tighter (Gas Regulations, Health and Safety Regulations etc.)

Thirty years ago a catering equipment maintenance technician required very few skills or accreditations. A basic knowledge of gas, electricity and plumbing were adequate to cope with relatively simple technology.

A combination of all these factors has led to a demand for more technicians with greater knowledge and skill sets than in the past and a survey carried out by ceda amongst its members in 2016 showed that over 75% were currently looking to recruit engineers either to replace retiring/leaving personnel or to cope with the increased demand.

ceda recognised the problem several years ago and sought to create an apprenticeship for service engineers. In 2002 one was established at Salisbury College, however, it was short lived due to the regional nature of funding at that time. Since then the basis of apprenticeships has changed from being led by educational/training providers and based on formal qualifications to now being led by employers to ensure that apprentices learn the knowledge and skills to meet their requirements.

ceda has been instrumental in creating a Trailblazer Group of 11 members to develop an apprenticeship standard for a Catering Equipment Technician. The group had its first meeting on the 30^th August and with the help of an advisor from the Institute of Apprenticeships produced a draft proposal which is 95% complete and will be completed in time to be submitted by the deadline of 26^th September.

If any other ceda members would like to become part of the trailblazer group they should initially contact Peter Kay peterkay@ceda.co.uk

When we submit our proposal to develop a standard, we need to upload two advertisements where companies are looking to recruit engineers. Could members also to send Peter Kay copies of any recent adverts that they have placed?

ceda has worked with Logic Certification to develop the Level 4 Certificate in Catering Gas Management in Catering Premises which is now being delivered by training provider SGAS, based in Blackpool.

This qualification has been designed specifically for people who are responsible for the management of gas engineers and contractors but who do not hold a gas qualification themselves, so is therefore suitable for service managers and project managers/supervisors.

The course was recently completed by Stewart Shaw (second from left on picture) and Simon Mallett (right on picture) of Caterware. Simon said, “The completion of the course has given me a greater understanding of gas safety and the confidence to discuss and challenge gas engineers and contractors moving forward”.

Course info available here

Venue: SGAS, Blackpool
Contact: Steve Johnston steve@sgas.co.uk
Attendance: 6 x 1 day sessions @ SGAS (1 x day per month), plus some additional research work (approx. 6 hours per month)
Costs: £1260 + VAT per delegate

In conjunction with the Water Regulations Advisory Scheme (WRAS) we have organised a one day training course and exam to enable engineers to gain the “Approved Catering Equipment Installer” accreditation.

The “Approved Catering Equipment Installer” accreditation is an industry specific version of the Water Industry Approved Plumber Scheme (WIAPS) which is becoming a requirement of many larger customers for service and installation engineers.

The course is to be held in Brackley, Northamptonshire on 11th September. Due to a last minute cancellation we have at least one place available. The cost of the course is £60 plus a further £60 to register successful candidates with the appropriate water company.

The course is open to subcontractors to ceda members as well as their own engineers.  For more information contact Peter Kay peterkay@ceda.co.uk or 07770 848798.

We are pleased to announce that Apeiron Catering Engineers have joined ceda as a Service Member.

Apeiron Catering Engineers endeavour to lead the way in their goal of infinite customer care, continued support and ongoing commitment to clients. Their response, knowledge of equipment, turn around on repairs requiring parts and communication stand them out from the crowd. They offer service repairs, maintenance contracts, sales, installations and projects and are only a phone call away. Covering a large area over the South coast they are here to help.

Explaining why they decided to join ceda, Apeiron Director, Steve McEwen said, “We decided to apply to join ceda as we realise the importance of ceda as an industry body benefits its members through community, technical knowledge and communications which we would otherwise not be a part of.

“As a former Technical Steering Group member with ceda I see the benefit of having the register of qualified engineers, industry bulletins and technical conference where as an industry we can strive to drive standards forward.”

Find out more about Apeiron Catering Engineers on their website: www.apeironcatering.co.uk

We are delighted that KCCJ have re-joined ceda as Full Members.

KCCJ are specialists in commercial kitchen design, planning and installation of quality catering equipment facilities for UK restaurants, hotels, leisure centres and schools.

They create and inspire food service solutions that deliver business success. Their services include:

– catering equipment supply
– concept and menu development
– commercial kitchen design
– front of house
– food service premises construction

KCCJ’s mission is to be a trusted partner in the creation of a food service experience that wows the customer; to source or develop the most innovative and cost effective catering products and solutions in the market; to empower your staff to deliver a superior quality service; to make your business stand out from the crowd and be a financial success.

Of the decision to re-join ceda KCCJ Managing Director, Kevin Slatter said, “Following on from the restructuring of ceda and comments/statements made by others we felt the time was right to re-join. Having the association with this recognised body within the industry will enhance the services KCCJ offer.”

Find out more about KCCJ on their website: www.kccj.co.uk