BIM Training Courses
BIM Training Courses
We are pleased to announce we have recently launched a series of five, 2-day BIM training courses that we have developed in conjunction with The BIM Academy and Northumbria University.
The course is designed for ceda Members wishing to increase their knowledge of BIM processes and BIM software skills and those involved in design and collaborating on BIM-enabled projects.
Assumed knowledge:
- Some knowledge of BIM and BIM processes
- Computer-literate
- Experience of 2D CAD and/or 3D modelling would be beneficial but is not essential
- No prior experience of Revit is necessary
Key outcomes:
- Understanding of the key aspects of Level 2 BIM
- Understanding of BIM processes and how these impact on those working in the Foodservice Industry
- Experience and skills using BIM software in the context of the Foodservice Industry
Key aspects of the course will be tailored specifically to the Foodservice Industry, for example, when looking at topics such as BIM object libraries and families, we will look at examples relevant to ceda Members.
The course involves lots of hands-on, practical use of the software and laptops will be provided.
Dates & Locations
15th & 16th October – First Choice, Cannock – Newcastle
5th & 6th November – Academy Leasing, Warrington
12th & 13th November – Welbilt, Sheffield
22nd & 23rd November – Electrolux, Luton
6th & 7th December – National Catering Equipment Centre, St. Brendan’s Way, Avonmouth, Bristol, BS11 9HA
Costs
Recognising the importance of increasing knowledge on this subject amongst our Members, ceda have allocated an amount of money to subsidise the formulation and delivery of this training.<
The cost of the 2-day course is £195 plus VAT per delegate for ceda Members.
If you have any questions, please do not hesitate to contact Adam – adam@ceda.co.uk.
NAADUK Industry Experts Lead the Way in Tackling Fire Risk
Ventilation cleaning industry experts and enforcement officers joined forces to tackle the risk of commercial kitchen fires.
Professionals from the National Association of Air Duct Specialists UK (NAADUK) shared their knowledge on Kitchen Extract Cleaning with the officers who inspect and enforce regulations across food establishments.
During a day-long seminar, Environmental Health Officers from Westminster City Council gained a vital insight into all aspects of kitchen ventilation systems and how they should be cleaned from eight NAADUK members.
The 20 officers learned about accessibility issues, what’s involved in a proper clean and the problems, such as fire risk, which can arise when systems are not properly cleaned during the Kitchen Extract Cleaning Awareness Training Day.
Peter Reid, President of NAADUK, said: “It was a wonderful opportunity of collaboration between experts in the industry and enforcement officers.
“NAADUK were able to provide plenty of information to help the officers go about their daily inspections of food establishments, such as restaurants, cafes and fast food retailers, and ensure the owners are upholding the right industry standards.”
The day opened with a presentation from Jonathan Brennan, Chairman of NAADUK, who gave an overview of Kitchen Extract Cleaning.
He was followed by experts speaking on a variety of topics including types of filters to use, a case study of a kitchen extract fire, accessibility problems and the reports and standards an Environmental Health Officer should be aware of.
The seminar also heard from organisations which have a working partnership with NAADUK including London Fire Brigade whose representative, Watch Manager Michael Richardson, highlighted the importance of proper kitchen extract cleaning to ensure systems are clear of grease build-up and reduce fire risk.
Meanwhile, ceda gave a presentation on wood burning pizza ovens and their potential risks.
NAADUK’s Peter Reid spoke about the legal obligations of building owners and facilities managers to ensure they are the right side of the law and gave delegates a full list of the legal standards which should be adhered to.
These include the LPS 2084 - Standard for Inspection, Cleaning and Maintenance of Ductwork Systems and the TR19 Guide to Good Practice - Internal Cleanliness of Ventilation Systems.
He also noted how proving competency in cleaning Kitchen Extract ventilation systems is now a major requirement for many insurance companies.
Regina MacHale, Senior Practitioner of the Health and Safety Team, Licensing and Regulatory Services at Westminster City Council, attended the seminar.
She said: “We had a mixture of managers, senior practitioners, food officers and health and safety officers – all of whom are involved in enforcement activities - at the session and they all found it very useful and informative.
“It was interesting to hear from the different speakers who were very professional and experts in their field. They gave us some good insights into issues such as accessibility to ventilation ducting, how it should be cleaned and the correct reports that should be provided.”
“The practical information given will assist us in our enforcement work and we would recommend the programme to other Environmental Health officers.”
Following the event, the officers were given CPD certificates to show their continued development and knowledge.
NAADUK provides the first register for qualified maintenance technicians who have been taught by an accredited training provider in the UK.
The aim is to improve industry standards and create a National Register of Duct Cleaners, trained and assessed to the highest standards, for use by local authorities and other organisations.
For more details visit the website www.naaduk.co.uk
CK Direct joins ceda as a Silver Partner
CK Direct joins ceda as a Silver Partner
We’re proud to announce that CK Direct has joined ceda as a Silver Partner. CK Direct hope to offer ceda members the best in professional kitchen ventilation and extraction solutions designed and manufactured by the Peterborough-based company.
“Since 2002, CK Direct has developed a reputation for innovation, specialist advice, and manufacturing excellence in professional kitchen ventilation and extraction systems. We have seen ceda grow into a leading resource and authority for design, projects, and equipment in the foodservice and hospitality sectors. This partnership comes at a time when the gaming and entertainment spaces are also influencing hospitality trends—especially with the rise of features like real money slots in entertainment lounges within hotels and resorts. Our client base includes ceda members, architects, food service consultants, and many of the UK’s top restaurants, so connecting directly with more ceda members is an exciting expansion opportunity for us,” comments CK Direct managing director Tony Ricciardi.
The CK Direct extraction hoods are designed to the UK’s current DW/172 specification for commercial kitchen ventilation systems from the Building Engineering Services Association (BESA) that reflects the latest legislation, cooking techniques and types of professional catering equipment. Offered in 1000, 1200 and 1500mm deep models the extraction hood designs embody CK Direct’s experience in working with foodservice operations across all sectors to provide effective kitchen ventilation.
CK Direct’s continued investment in the latest equipment enables it to design, manufacture and install high quality professional kitchen extraction and ventilation systems at a competitive price with fast turnaround times. The experienced team of designers, fabricators and installation engineers will be on-hand at CK Direct for ceda members and their clients to
deliver just what they need for successful and profitable food service operations.
Find out more about CK Direct by visiting ckdirect.co.uk
Synergy Grill announce win, ‘FSAA INNOVATION PRODUCT OF THE YEAR’ 2018
Synergy Grill announce win, ‘FSAA INNOVATION PRODUCT OF THE YEAR’ 2018
ceda Silver Partner Synergy Grill have won an international award!
Chairman and Innovator Justin Cadbury and his British company, Synergy Grill, has again proved export clout by winning an award at Australia’s biggest tradeshow.
Synergy Grill attended the renowned Australian industry event ‘Fine Food Australia 2018’ and took home the top prize of ‘FSAA Innovation Product of the Year’.
The win in Australia comes at a relevant time, as Synergy Grill announced today (13th September 2018), their new strategic plan to export their products to more countries across the globe. This will be supported by global brand activity including the search for more global representatives. Leading Australian distributor, FSM Food Service PTY LTD represents Synergy Grill in Australia and is equally delighted with the prestigious award win.
Synergy Grill’s export strategy will also be bolstered by the product’s unique credentials: all Synergy Grill products are designed, sourced and invented in the UK, they use no fat tray and reduce ventilation strain whilst keeping them cleaner. Developed to create better tasting, healthier foods with low energy usage, Synergy Grill helps save money and the planet. With money saved on energy, Synergy Grill products often pay for themselves within a year allowing restaurants to deliver a better food product at a lower cost base…
Fine Food Australia welcomes over 1,000 exhibiting brands showcasing: general & speciality food, catering equipment, hospitality equipment, bakery, drinks, coffee, tea, dairy, meat & seafood, retail & technology, fit-out & design, packaging, natural, organic & free-from and more!
Congratulations are in order!
Justin Cadbury, Chairman of Synergy Grill, said: “I feel very proud. SYNERGY has received many awards around the globe over the last few years and this is further evidence that this product truly is innovative and fits the global market perfectly. Our sales of these units are gaining momentum as the word spreads.”
Despite personal opinion on Brexit, it is looming – and our industry needs to take advantage of what opportunities lay overseas and within exporting, and there are plenty! I look forward to challenging mainstream attitudes to wasteful energy usage within the food across the globe as well as promoting British technology”.
Don't Forget to Register for the Technical Conference
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 Sponsor ACE Ready Steady Cook 2018
ceda Sponsor ACE Ready Steady Cook 2018
ceda are delighted to be sponsoring the chef jackets for the Association of Catering Excellence (ACE) Ready Steady Cook competition on 20th 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
Gamble Foodservice Solutions introduce the Ultimate Hot Holding Range
Gamble Foodservice Solutions introduce the Ultimate Hot Holding Range
ceda Silver Partner, Gamble Foodservice Solutions have a range of units for all your hot holding requirements such as:
• Heated Holding
• Humidified Holding
• Banquets Cabinets
• Low Temp Cook & Hold Ovens
• Smoker Ovens
Whether it be for banquets, hospitality, catering, health care, restaurants, schools or even stadiums, Gamble Foodservice Solutions have the perfect solution!
Why not meat, eat and learn all about the range?
Sound like something you fancy? Then get in contact on 01509 260150 or drop an email to marketing@gamblefs.co.uk.
ceda Members developing an apprenticeship for Catering Equipment Service Engineers
ceda Members developing an apprenticeship for Catering Equipment Service Engineers
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 30th 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 26th 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?
Regale Microwave Ovens launch Microsave® CPS3A Cavity Liner
Regale Microwave Ovens launch Microsave® CPS3A Cavity Liner
ceda Silver Partner, Regale Microwave Ovens have just launched a new product.
The new Microsave® CPS3A Cavity liner for the new innovated 1800watt output microwave oven by Panasonic which has a stainless steel outer door, is ideal for front of house as well as very busy kitchens. Using the brand new to commercial microwave ovens INVERTER technology which not only makes the microwave oven 12 kilos lighter than any other high powered microwave oven but also gives a far smoother cook pattern with no cold spots and gives a saving of 6% less on energy costs!
The inner door is made of steel, with no seals or ridges, making it easy to clean and helps to avoid most unnecessary door repairs. The new Microsave® Cavity Liner makes it the ‘ultimate clean machine’ where all parts not covered by the manufacturer’s warranty are protected.
For the launch of the Panasonic NE1878 commercial microwave oven, Regale are giving away the CPS3A Cavity Liner worth £69.00. Regale will unbox the microwave, check it over, place a Microsave® CPS3A inside the cavity with all instructions, correctly re-box the microwave and send out on a free next working day service. This will be a limited offer over the next three months. Attached are the full details.
Gain a Level 4 Certificate in Catering Gas Management in Catering Premises
Gain a Level 4 Certificate in Catering Gas Management in Catering Premise
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