News – Page 65

iKitchen by Rational: The system solution for business and industry catering

Shortage of skilled staff, cost pressure and digitalisation, these are the challenges operators within business and industry catering have to face. Added to this are the increased demands of their guests with regard to quality, dietary and special food requirements such as vegetarian, vegan, gluten or lactose-free as well as a varied range of products. In addition to good ideas and clever concepts, the kitchens needs a partner who knows the challenges, supports them technically and enables them to produce large quantities. ceda Platinum Partner, Rational, has created such support with iKitchen.

“Under the name iKitchen, we have combined the iCombi Pro, iVario Pro and ConnectedCooking to form a system solution,” says Simon Lohse, Managing Director, RATIONAL UK, explaining the features. The aim is to make work easier, especially in large kitchens with a volume of 500 meals per day or more, to streamline processes and save space, money, energy and raw materials. If you take a kitchen originally equipped with a boiler, deep fat fryer, pressure cooker, hot-air oven and cooker, you can replace all the appliances except the cooker with an iCombi Pro and iVario Pro while achieving space savings of up to 40%. At the same time, the cooking systems together cover 95% of all conventional cooking applications. For some applications such as cooking pasta or
preparing food using the sous-vide method, they can even take over tasks from each other, thus considerably increasing the flexibility of a commercial kitchen. As a rule, cooking is also healthier. As Lohse says: “With the iCombi Pro, for example, you can deep-fry without fat. This means that the fries are crispy but have considerably less fat. In addition, steaming in the iCombi Pro
preserves the vitamins and nutrients.”

The fact that both cooking systems are made for cooperation is also shown by the identically designed user interfaces, which guide the user through the menus according to the same principle. Both also have intelligent functions that make handling even easier and thus significantly reduce the error rate. Even semi-skilled workers have easy access to various cooking applications. The
fact that iKitchen makes optimum use of all resources is demonstrated, for example, by overnight cooking. The iCombi Pro and iVario Pro both feature this application which will save a great deal of production time and take a lot of pressure off the kitchen operations.

The third component, ConnectedCooking, also serves to increase productivity, as the cloud-based networking solution can be used to centrally manage and transfer cooking programs, HACCP data can be saved and retrieved by both cooking systems, and they can even be controlled remotely. ConnectedCooking reduces the error rate and ensures a constant standard in food production. Only the loading and unloading has to be done manually. Lohse concludes, “With iKitchen, business and industry kitchens can work even more successfully than before and respond flexibly to their challenges.”

by Jenni Rose

New mobile hands-free wash basins from Mechline have the X factor

ceda Platinum Partner, Mechline Developments, has extended its line-up of BaSix hand wash stations with an all new range of space-saving, mobile, hands-free basins. The range facilitates hygienic handwashing in any location—even where water, waste and electric utilities are not available—and the completely portable ‘X’ model provides double the washes per litre of any comparable product on the market.

As Nick Falco, Product and Technical Director at Mechline, explains: “As Coronavirus lockdown measures are eased and many businesses reopen their sites, hand washing remains key to mitigating against the risk of Covid-19 transmission. Every business needs to encourage customers and visitors to wash their hands, especially when first entering venues, and the new BaSix mobile hands-free basin range makes this very easy to do.

Models in the range are slimline, easy to manoeuvre thanks to removable castors and a splashback grab handle, and the ‘X’ model can be used in locations without any utilities at all — as it all comes integrated. This means it can be wheeled out daily if necessary, to sit
outside an establishment, and with a compact footprint of just 384 x 360mm it is an ideal and reassuring addition to entrances and other small spaces.

We have also used our experience to incorporate water-saving technology into the range, adding value to the basins by providing unique water saving benefits for the end-user.

Using the ultra water-saving diffuser supplied, the ‘X’ model can provide up to an impressive 304 hand washes per water container, so users can rest assured it will last a long time between refills!

Furthermore, with its hands-free design, the new mobile basin maximises user hygiene. Unlike traditional taps, where the lever or handle must be touched with dirty hands, and then revisited with clean hands to turn it off, our mobile BaSix range removes the need for manual contact—reducing the risk of cross-contamination.”

BaSix mobile hands-free basins are operated via a foot pump or time flow foot valve, depending on which model is required. All models can be fitted with an optional hanging bin, soap/sanitiser dispenser, and towel dispenser, to provide a complete hygiene station in any location. The ‘X’ range stores water and waste containers within the unit, which can be easily accessed via a hinged door with a ¼ turn thumb latch.

For further information please contact Mechline at info@mechline.com or call +44 (0)1908 261511

by Peter

Electrolux Professional expands soft serve ice cream range

To help businesses diversify their dessert menu, Electrolux Professional has launched a high capacity range of commercial soft serve ice cream dispensers.

Available in both countertop and floor standing models, the range provides the hospitality sector with the ability to diversify their offering and take advantage of the increasing popularity of soft serve ice cream among casual and fine dining restaurants alike. Complete with an intuitive touchscreen control panel as standard, Electrolux Professional’s range of high capacity soft serve machines has been designed to maximise efficiency, and ultimately increase the profitability of a business.

Alex Reed, Sales Manager – Foodservice UK & Ireland at Electrolux Professional, comments: ‘By introducing the high capacity machines to our range, we’re looking to provide significant flexibility for those looking to enhance their menu. All four models: Capri, Firenze, Portofino, and Roma, can be purchased as either gravity or pressure fed, which means customers can tailor their choice to their exact requirement.

“We’re finding that consumers expect choice, whether that’s different types of coffee or new flavours of ice cream. The high capacity range of soft serve ice cream dispensers is part of Electrolux Professional’s OnE complete solution across foodservice, laundry, and beverage, providing businesses in the hospitality sector with the tools to meet their customers’ demands.”

The high capacity range further benefits from a high cooling performance, ready to start serving within 10 minutes of being switched on. With output capabilities ranging from 240 cones per hour (Capri), to 650 cones in a one-hour period (Roma), Electrolux Professional’s high capacity range has a solution for operations of all
sizes.

To view Electrolux Professional’s range of soft serve solutions, please visit: www.electroluxprofessional.com/gb/soft-serve/

by Jenni Rose

Electrolux Professional Launches Classic Series Espresso Machine

Electrolux Professional has expanded its range of commercial hot beverage machines with the introduction of its new Classic Series Espresso machine.

The machine is available in single-group, two-group, and three-group versions, and has been designed to allow businesses to add profitable espresso and espresso- based beverages to their menu. Features include zero recovery time (for continuous steam production) and a direct boiler mounted group head, which ensures thermal stability.

Alex Reed, Sales Manager – Foodservice UK & Ireland at Electrolux Professional, comments: “Consumer demand for high-quality hot drinks is ever-growing, and being able to offer espresso-based beverages can help to set businesses apart in a competitive field. The low total cost of ownership, combined with the high-performance and build quality of the Classic Series Espresso machine, make it an appealing option for caterers looking to expand their hot drinks offering.”

The Classic Series Espresso machine further benefits from a large copper boiler and heat exchanger technology with a 330ml internal boiler, as well as an integrated cup warmer on top. Stainless steel panels and steam wands provide high-build quality, and the direct to boiler mounted group heads ensure shot temperature stability.

To view Electrolux Professional’s range of espresso coffee machines, please visit: www.electroluxprofessional.com/gb/espresso-coffee-machines/

by Jenni Rose

European WaterCare: 'How to' Restart Water Filters when Returning to Work Following Lock Down

How To: Restart Water Filters when Returning to Work Following Lock Down

WaterCare advise it is so important to ensure your water filtration units are restarted correctly after being left idle for a long period of time. To ensure consistent performance when returning to business as usual, follow WaterCare’s step-by-step video showing how to restart your water filtration units correctly.

by Jenni Rose

Hobart Service further strengthens leadership team and plans to enter new markets after lock down challenges

This week ceda Partner company, Hobart Service UK, has proudly announced that they have further strengthened their leadership team with the hiring of Adam Ponting as Sales Director.

Ponting has 20 years’ experience in sales roles, and has experience of working with large European brands including Miele. Most recently he led the Equipment Sales and Service team for a market leading refrigeration company.

With a track record of success, joining Hobart Service UK during these particularly challenging times, focus will be to drive the strategic sales opportunities that strengthen Hobart Service’s market position and to further increase their opportunities in new sectors and markets.

Keith Mackie, Managing Director said;

“Adam will be leading a team of experienced sales professionals to deliver our diverse range of service solutions to both our existing and new customers. He joins at a challenging but exciting time as Hobart Service UK & Ireland embarks on a mission to give our customers the best possible advantage in their markets by providing best in class maintenance solutions at commercially competitive rates. Adam is a great addition to the team – welcome!”

Adam Ponting, Sales Director said;

“I’m extremely excited to join the business and the leadership team at such a unique moment in time. Hobart Service is a fantastic organisation, well placed to support existing and new customers come through these difficult times. I’m looking forward to meeting the existing customer base, the team and growing the Hobart Service business in the future.”

Hobart Service is a manufacturer owned commercial catering service company offering local delivery with UK wide capabilities. They have a deep understanding of the importance of operating a sustainable and ethical organisation. They have 160 directly employed nationwide field technicians delivering specialist food equipment service and support to the catering industry.

by Jenni Rose

ConnectedCooking by Rational - The Platform for Digital Kitchen Management

ConnectedCooking by Rational – The Platform for Digital Kitchen Management

With ConnectedCooking from ceda Platinum Partner, Rational, networking has arrived in the professional kitchen. Free services for asset, hygiene, quality and recipe management simplify the processes in the kitchen and bring even more safety and efficiency. With the introduction of the new user interface, the specialist for thermal food preparation makes digital access even easier.

Menus, payment systems, purchasing, and orders—more and more areas in the professional kitchen are becoming digital. With ConnectedCooking, Rational’s iCombi Pro, iCombi Classic, and iVario cooking systems seamlessly integrate into the in-house network, streamlining operations. For hospitality businesses that emphasize safety and compliance, referencing trusted resources like the official safe list from Singapore Casino LTD can further enhance their confidence in secure, reliable solutions, ensuring that every component of their digital ecosystem is verified and dependable. Simon Lohse, Managing Director of Rational UK & Ireland, explains, “This setup allows tasks to be completed efficiently, regardless of where the cooking systems are located.” Through asset management, users have real-time insights, can intervene if necessary, and drastically reduce inspection needs, contributing to an efficient, safe kitchen environment.

Lohse continues, “Hygiene is a sensitive issue, which is why we have set high standards for ConnectedCooking in in particular for this area. The HACCP documentation is now digitised, can be saved and downloaded as a table or PDF file. This means that at least part of the obligation to provide proof is in good hands.”

As a third pillar, ConnectedCooking has an extensive recipe management system. This includes a shared library with international recipes, the administration and rolling out of operators individual cooking programs as well as the creation and submission of their own recipes to the shared library. ConnectedCooking thus proves to be a source of inspiration for professional kitchens. According to Rational, all three areas are being continuously expanded.

by Jenni Rose

Manitowoc Ice Help Operators to Ensure a Squeaky, Clean Operation by Offering Complimentary LuminIce® II Sanitisation Kit

ceda Platinum Partners Welbilt, are pleased to announce an update to its Manitowoc Ice range. The promotion gives a complimentary LuminIce growth inhibitor kit, which helps prevent the build-up of bacteria and airborne viruses in their ice maker range.

Manitowoc Ice is offering a complimentary LuminIce® II Sanitisation Kit with all new orders of their Indigo NXT or NEO Ice Machines. Available to independent UK businesses, this limited-time* offer is designed to help UK operators get back to business in a safe, sanitary and Covid-secure way as Jonathan Smith, Field Marketing – Ice & Blended Ice – Welbilt EMEA outlines:

“As we see more and more outlets open up and the hospitality industry start to get back to business, the importance of sanitation has never been greater.

It is for this very reason that Manitowoc Ice launched this sanitation-led promotion, allowing eligible UK operators to receive a complimentary LuminIce® II kit which uses technology to defend against airborne viruses and inhibit the growth of bacteria.”

Working 24/7, 365 days a year, LuminIce® II works by using a combination of a germicidal grade UVC light and UVV light to emit cold oxygen plasma into the ice maker’s food zone to defend against airborne viruses and inhibit the growth of bacteria inside the machine. This means that the unit stays cleaner for longer. Combine this with the already sanitary-led design principles of Manitowoc ice machines, such as front-facing evaporators and food-safe materials, and operators are left with an ice solution that whole-heartedly puts hygiene at the forefront of operation.

In addition to improved hygiene and ice safety, the LuminIce® device also improves machine performance, ice taste and machine longevity.

To find out more on Manitowoc Ice, or LuminIce® please visit: manitowocice.com/Product/fam_gbzjju/LuminIce-II-Growth-Inhibitor

To find out more on the Manitowoc Ice Promotion, please contact your local, authorised Welbilt distributor/ dealer.

by Jenni Rose

Ramco helps Mitchells & Butlers meet ambitious sustainability goals

ceda Associate, Ramco Food Services, which specialises in the management of surplus catering equipment, has helped deliver a pioneering kitchen reuse initiative, diverting numerous pieces of catering equipment from the UK’s shrinking landfill sites.

Skegness-based Ramco, is working with Mitchells & Butlers, one of the country’s largest restaurant, pub and bar operators to recycle surplus kitchen equipment.

Established in 1898, Mitchells & Butlers runs around 1,700 foodservice businesses including All Bar One, Harvester, Toby Carvery and Stonehouse Pizza & Carvery.

Each year the company makes around 250 investments in refurbishments and new kitchens, leading to significant volumes of surplus equipment which can no longer be used by Mitchells & Butlers.

Previously this equipment ended up in landfill, but as a result of a heightened focus on improving the sustainability of their operations Mitchells and Butlers found ways to ensure the equipment was reused within the business where possible and now, through working with Ramco ensures that no items go to landfill.

As part of a wider sustainability programme, the potential for reusing this equipment was recognised by the pub chain’s kitchen design, equipment and capacity manager, Ellie Wrighton.

She commented: “I realised most of the kitchen equipment we disposed of was not broken, it just did not fit into the new offer post-investment.

“Motivated by the madness of disposing of kit that was still working, as well as chief executive Phil Urban’s mantra of ‘treat this like it’s your own money’, I designed a process by which previous redundant kit was assessed, stored, cleaned, tested, and serviced for use elsewhere: reducing our use of landfill and saving the company some money.”

The process is straightforward. Kitchen design managers grade the relevant equipment from 1 to 4, with anything graded 1–3 deemed as fit to be reused elsewhere in Mitchells and Butlers’ estate and anything graded 4 being stripped down for spare parts.

Equipment that is surplus to requirements due to menu changes, is collected by Ramco Food Services and sold to other foodservice operators via dedicated catering auctions. The income from the sales is shared with Mitchells & Butlers.

Paul Fieldhouse, who leads Ramco Food Services business development said: “Working in close co-operation with Mitchells & Butlers we have been able to support the delivery of its ambitious sustainability programme and help recover some of the financial value of surplus equipment.

“Our approach to working with organisations is flexible and we offer several reuse options including simply purchasing unwanted assets, selling them on a client’s behalf and managing the complete process of evaluation, marketing and sales.”

The Ramco partnership has already led to over 50 pieces of surplus kit including combi ovens, dishwashers, potato peelers, pizza ovens, ice machines, fryers, range cookers and griddles, finding new homes in the catering and hospitality sector.

Amy de Marsac, Head of Investor Relations and Sustainability at Mitchells & Butlers added: “Working with Ramco ensures that kitchen equipment which we can not reuse finds a new and productive home. Our sustainability programme is focused on minimising the negative impact our operations have on the environment and this partnership is an important part of our efforts”.