iVario 2-XS. The intelligent space saver by Rational for smaller kitchens
iVario 2-XS. The intelligent space saver by Rational for smaller kitchens
ceda Platinum Partner, Rational, is now revolutionising smaller kitchens with the new iVario 2-XS. The two-pan cooking system, which works with contact heat and takes on routine tasks is extremely productive even in small spaces. The cornerstone is iVarioBoost the first intelligent energy management system, which regulates the heat over the entire surface and has sufficient reserve capacity to sear 4.5kg of casserole meat in 6.5 minutes including the preheating phase. The cooking intelligence iCookingSuite detects the condition and size of the food and regulates the cooking path so that you only need to intervene if the cooking system calls. The iVario 2-XS consists of two pans each with a 2/3 GN base surface and a 17-litre capacity. The unit comes with a full package of accessories, so that excellent results are achieved from the very first minute.
“Boiling, pan-frying and deep-frying on a small surface, powerful, precise and flexible, that was our objective in the development of the iVario 2-XS,” explains Simon Lohse, Managing Director, Rational UK. “For businesses with small kitchens on a limited budget that want to serve high quality results that their customers require, the iVario intelligent technology will provide a solution,” he continues.
The small unit with iVarioBoost heats up to 200° in less than 2 minutes and has enough reserve capacity to sear even larger quantities without the release of liquids. The heat is distributed so evenly and it is regulated so quickly that even delicate foods such as rice pudding do not stick or boil over. iVarioBoost consists of patented ceramic heating elements, which are firmly attached to the scratch-resistant pan base and evenly distributed. This makes the iVario 2-XS 4 times faster and consumes 40% less electricity compared to conventional technology.
The iCookingSuite, which is the cooking intelligence, is responsible for ensuring consistent cooking results. Sensors detect the quantity and condition of the food, and regulate the cooking parameters accordingly so that the desired result can be achieved without the user having to do much. “The iVario Pro eliminates the need for checking and monitoring,” explains Lohse. One example is the AutoLift, the automatic raising and lowering mechanism, which automatically raises and lowers the food from and into the cooking liquid.
To guarantee maximum flexibility on a small surface, the iVario 2-XS has two pans which can be heated differently. The display in the middle of the cooking system is clearly arranged so that the user can view both pans at the same time. In addition to the operating modes for meat, fish, poultry or side dishes, the user can now select cooking methods such as frying pan or deep-fat fryer.
Its ergonomy is also revolutionary. With the corresponding stand, the iVario 2-XS is height- adjustable, the corners are rounded and the pan edge stays cold. Since nothing sticks, it is easy to clean, in approximately two minutes. Various setup variations such as integration in a kitchen line, on the worktop or the stand make the cooking system extremely adaptable.
The iVario 2-XS comes with a full package of accessories including the arm for the automatic raising and lowering function, boiling and deep-frying basket, spatula, pan base grid and sieve.
Anyone who would like to discover more about the new cooking system can now convince themselves of its performance in the online webinar More Tour 2020. Interested parties will soon be able to experience the iVario 2-XS also live at the More Tour 2020, the dates will be available on rational-online.com
ceda issues ‘Minimising risk from COVID-19 when re-opening a commercial kitchen’ guidance
ceda issues ‘Minimising risk from COVID-19 when re-opening a commercial kitchen’ guidance
ceda has today published its long-awaited guidance paper on re-opening a commercial kitchen whilst effectively applying COVID-19 safety measures.
Whilst there is a plethora of guidance on the internet about front-of-house, the catering equipment trade association has taken its time to carefully put together the document to help operators ensure they have considered everything relating to back-of-house and service, ahead of the hospitality re-opening date of 4th July.
With a huge amount of information to wade through, head figures at ceda, together with its Board members (themselves experts from across the industry), have consolidated the best and most relevant factors.
With Government guidance seemingly changing all the time, ceda has carefully selected the timing of its publication to be as accurate as possible in assisting the hospitality industry, and its supply chain, on specific guidance that foodservice establishments will have to adhere to. There has been much toing and froing with regards to the two meter distancing rule, with multiple industry trade bodies lobbying Number 10 for this to be reduced to one meter. There was even speculation of an earlier reopening date of 22nd June. Following the announcement by PM Boris Johnson on 23rd June that the hospitality industry can re-open from 4th July with a one meter-plus distance, ceda has pressed ‘Go’ on its Minimising risk from COVID-19 when re-opening a commercial kitchen guidance document.
Intended to be read in conjunction with the latest Government guidance (which is regularly updated at www.gov.uk/workingsafely), the document is provided to help operators of commercial kitchens determine what actions they can take to minimise risk to staff, customers and suppliers, from the COVID-19 virus and provides suggestions for each area of the back-of-house operation. The 12-section document covers; Social Distancing, Hygiene and Cleaning, Personal Protection Equipment, Receiving Deliveries, Storage, Preparation, Cooking, Service, Potwash, Dishwash, Waste Disposal and Ventilation.
ceda’s Technical Support Advisor, Peter Kay, has painstakingly been through every Government update and review paper and circulated his findings amongst ceda Board members to ensure the document is as precise and reliable as it can be. He said,
“Whilst ceda has worked with the Government on the drafting of its guidance for re-opening pubs and restaurants, our document understandably follows the same format of the guidance documents for other premises which provide sound advice but are limited in details of possible considerations.
“We felt it was important that we use the kitchen design expertise of our members to provide more detailed suggestions of actions that operators might consider when planning their re-opening. We therefore set up a working group of ceda Board members to develop our own document, to be read in conjunction with the Government advice.”
Adam Mason, ceda’s Director General added,
“We were keen to utilise the pool of expert knowledge that our Board members, and their respective companies, possess when compiling the document. We strongly believe that their opinion, guidance, expertise and advice is best placed to offer the assurances that operators will seek when preparing their premises for re-opening. We’re really proud of the work that has gone into this document and we hope it provides our membership with an opportunity to support their existing customers (and perhaps generate some new enquiries for them) as they circulate the guidance.”
The document can be obtained, free of charge, from any ceda member. Visit https://ceda.co.uk/ask-a-
ceda Members; the full document can be found in both the ceda Resources and COVID-19 pages in the Members Area of the ceda website.
ceda Redesigns Technical Documentation Site
ceda Redesigns Technical Documentation Site
As part of ceda’s ongoing efforts to provide relevant and useful information to the foodservice and catering industry as it navigates this difficult period, the organisation has completely redesigned its Members’ Technical Documents area.
It is hoped that the redesign will make it considerably easier for users to find the document that they need, quickly. The page has been divided between Technical Guidance Documents and Standard Contract & Advice Documents. The former has been split into categories; Equipment; Electrical; Gas; Solid Fuel; Refrigeration; Ventilation; Other Documents, whilst the latter contains Commercial, Project Management and Service and Maintenance information.
All documents have now also been clearly marked with last revision dates, meaning Members can rest assured they are reading the most up-to-date guidance.
Peter Kay, ceda Technical Support Advisor, commented, “We have developed a considerable number of guidance and standard documents over the last few years and whilst they have been available to download from the website, they were listed numerically which meant a member had to scroll through several pages to find what they wanted. The new format makes it very easy to find any document”.
The majority of the documents are only available to ceda Members. However, a selection has been made publicly available. These range from guidance for catering operators looking to prevent cross contamination, chemical disinfection best practice and rinse temperatures for commercial dishwashers, to information regarding the decommissioning of a commercial kitchen.
- Guidance for Catering Operators: Commercial Dishwashers and E coli O157
- Guidance Document No. 16: Safe Rinse Temperatures in Commercial Dishwashers
- Guidance Document No. 27: Chemical Disinfection
- Guidance Document No. 30: Decommissioning a Commercial Kitchen
To request copies of the public documents, non-members should email ceda via info@ceda.co.uk
Scobie McIntosh to provide re-usable face-masks via vending machine
Scobie McIntosh to provide re-usable face-masks via vending machine
ceda Member company, Scobie McIntosh, have a another new initiative; to provide re-usable, cotton face-masks with anti-bacterial finishing via vending machines.
The masks provide protection for up to 50 washes and come in fashionable designs for both children and adults. Vending machines and all PPE equipment, including masks are in stock now. Ideal for sites with large footfall including train stations, shopping centres, and convenience stores.
Enquiries to Mark Stevens, 0845 5040 466 or Mark.Stevens@scobie.uk.
iVario Pro by Rational: the new performance class for the professional kitchen
iVario Pro by Rational: the new performance class for the professional kitchen
The iVario Pro sets new standards for the professional kitchen. The cooking system, which works with contact heat, impresses with intelligent functions and consumes 40% less energy than conventional tilting pans and boiling pans. Although connected loads have been reduced compared to the predecessor VarioCookingCenter, it has up to 20% higher searing capacity and with the maintenance-free pressure cooking option, it is up to 35% faster compared to cooking without pressure.
iVarioBoost, the intelligent energy management system, ensures precise temperatures on the pan base and sensitively regulates them. With iZoneControl, the pan base can be divided into up to four zones, so the user can cook different foods simultaneously, on a time delay and at different temperatures. The ergonomy also sets new standards with height-adjustable legs, cold pan sides and rounded corners allowing for safer working.
“Productivity, flexibility and simplicity are what characterise the new iVario Pro,” explains Simon Lohse, Managing Director of ceda Platinum Partner, Rational UK. The patented iVarioBoost heating system is based on ceramic heating elements which are firmly attached to the scratch-resistant pan base and evenly distributed. The iVario Pro will heat up to 200° in less than 2.5 minutes and has enough energy to sear around 30kg of goulash in approximately 15 minutes. This makes iVarioBoost 4 times faster than conventional technology. Also, when cold liquid, for example cream is poured into a casserole there is no drop in temperature. The iVarioBoost can take away the energy almost just as fast, preventing delicate foods such as rice pudding from sticking or boiling over. Lohse continues, “This is maximum power alongside extreme precision.”
The precision is provided by the iCookingSuite, the cooking intelligence in the iVario Pro. Sensors detect the quantity and condition of the food, regulating the cooking parameters accordingly so that the desired result can be achieved without the user having to do much. “The iVario Pro eliminates the need for checking and monitoring. Such as with AutoLift, which automatically lifts the food out of the cooking liquid,” explains Simon Lohse. At the same time, the operating concept is new and the user can either select cooking programs for meat, fish, poultry and side dishes, or cooking methods such as frying pan or deep-fat fryer. This will save time for training and learning.
iZoneControl provides more flexibility, as the iVario Pro pan base can be divided up into four zones, which can be of any shape or size. Each of the zones can be used with different cooking paths and temperatures. It is possible to cook foods with very different requirements at the same time, for example you can delicately fry fish, while the asparagus is cooking at a low temperature and also sear the lamb cutlets on a high heat, then let them rest.
The new cooking system sets new standards in terms of ergonomics. The height of the cooking system can be adjusted meaning the user can work ergonomically with the cooking system at the optimal height, simplifying many preparation methods, such as turning escalopes or steaks. Different setup variations are available, such as wall hanging or on castors making the new cooking system very adaptable.
As nothing sticks on the pan it means that the iVario Pro is easy to clean, a little water, a little detergent and a sponge, completed often in two minutes, saving time.
The iVario Pro 2-S with two pans is ideal for restaurants or as an additional unit in business and industry catering. The two single-pan cooking systems with capacities of 100 or 150 litres are the new performers in industry catering. The new generation units are complemented by the iVario 2-XS, which is perfect for restaurants from 30 meals with its two 17-litre pans and a full package of accessories.
Anyone who would like to discover more about the new cooking system can now convince themselves of its performance in the online webinar More Tour 2020. Interested parties will soon be able to experience all cooking systems also live at the More Tour 2020, the dates will be available on rational-online.com
Sprint Group Applaud Everyone Who Has Taken Steps, However Small, To Support Our Frontline Workers
Sprint Group Applaud Everyone Who Has Taken Steps, However Small, To Support Our Frontline Workers
Prince William resumed his public duties yesterday with a socially distanced visit to the Kings Lynn Ambulance Station at the Queen Elizabeth Hospital.
As reported in the national press, the Duke of Cambridge, 37, thanked staff from the East of England Ambulance Service Trust (EEAST) for their work and dedication responding to the COVID-19 outbreak. Please click here for the full article.
The team at Sprint have worked with ambulance crews across the UK to support them through the pandemic, including a visit to Bury, Bolton South and Manchester Central – pictured.
Sprint MD, Simon Carpmael, says:
“It’s important that we take time to thank the 21,000 ambulance staff across the NHS who continue to work tirelessly during this crisis. We have been lucky enough to work with them, supplying meals through the recent Caring Foundation initiative. Sprint Group applaud everyone who has taken steps, however small, to support our frontline workers.”
Over the last few months, the Sprint Group team have been humbled to have supported Richard Caring and The Caring Foundation in a charity initiative to provide thousands of cooked meals across the UK. More about the support for hospitals, schools, colleges and care homes can be found here.
If you’d like to help The Caring Foundation, please head to their website: thecaringfoundation.org.
Electrolux Professional announces augmented reality app for contact-free maintenance
Electrolux Professional announces augmented reality app for contact-free maintenance
ceda Platinum Partner, Electrolux Professional, has launched a new augmented reality remote guidance app which can help customers complete a number of service and maintenance tasks on its professional food service equipment.
Fast-tracked to provide remote, contact-free support to customers in light of social distancing, the new application – called Two Pairs of Eyes – uses augmented reality technology. Available on mobile and tablet devices, it allows service and maintenance technicians to remotely guide customers through basic servicing, repair and maintenance tasks, as well as remote training and product tutorials. The app also ensures any necessary remedial work can take place on sites with strict access limitations.
Part of Electrolux Professional’s Essentia offering, Two Pairs of Eyes offers significant advantages over a standard video call, with problems solved 30% faster, and with 50% less errors. In turn, this can cut both the waiting times and associated costs for service visits, and ultimately minimise downtime for end-users who are currently open and operating.
As well as the ability to speak with a service technician, end-users can also order spares and other ancillaries via the app.
Darren Lockley, Head of Region UK & Ireland at Electrolux Professional, comments: “Social distancing certainly presents a challenge when it comes to maintaining and servicing equipment. While there are some scenarios which will require a site visit, there are also a number of other instances where an issue can be simply resolved remotely. Two Pairs of Eyes is designed exactly for that, and can eliminate a lot of the confusion caused by other forms of remote diagnostics.
“The principle is simple, as it enables the technician and customer to share the same view on their smartphone or tablet. Yet the magic really happens in virtual reality mode, when the technician is able to provide guidance and support literally by hand. It has been in development for some time, however given the current social distancing measures which are likely to be in place over the coming months, we have redoubled efforts to make it available now.”
The Two Pairs of Eyes app is available on IOS, Android and Windows devices. For more information, please visit: https://www.electroluxprofessional.com/gb/staying-close-to-customers-with-augmented-reality-service/.
ceda weekly webinars hitting the right note
ceda weekly webinars hitting the right note
ceda’s weekly webinar schedule is continuing to hit the right note amongst members.
The programme, now in its 8th week, is serving up topical and insightful presentations to the membership including; ventilation and DW172, disposal and reuse services, hygiene and sanitation solutions, refrigeration, ventilation, health & safety advice, product presentations, mental health awareness in the workplace and discussions about The Future of Foodservice and Operator Confidence.
If you’re yet to join any of the webinars, here is a link to a product presentation from ceda Platinum Partner Welbilt about Artificial Intelligence in Convotherm Ovens, to give you a taste of what’s on offer.
Presentation password: 9V#8$=bG
ceda Webinar Attendance Booming
ceda Webinar Attendance Booming
The new series of ceda Learning and Development Webinars, put together to support ceda Members during the COVID-19 crisis, is experiencing extraordinary success.
Providing an eclectic mix of topics, including ventilation and DW172, disposal and reuse services, hygiene and sanitation solutions, refrigeration, ventilation, health & safety advice, product presentations, mental health awareness in the workplace and discussions about The Future of Foodservice and Operator Confidence, the webinars are proving a hit for the ceda Membership. Since the program launched in the middle of April, the uptake has surpassed expectation with some sessions receiving in excess of 90 participants, forcing ceda to up its Zoom account capabilities.
The variation of what’s on offer has also grown. A number of ceda’s valued Partner companies have taken up the opportunity to present, and some have returned to deliver new topics and presentations. Expert speakers from across the industry have jumped at the chance to directly engage with so many eager attendees. Simon Stenning, expert market intelligence for the UK foodservice sector believes these webinars are really useful. He said, “Bringing the industry together at this time is crucial, even if through a Zoom call. I believe it really helps to share information, thoughts and ideas, and to have a platform to raise queries and get discussion flowing. There are no clear-cut answers to the challenges we all face, and so open discussions with our peers provides food for thought and inspiration.”
The topics on offer appear to be hitting the right tone. Two Health & Safety sessions are taking place each week, with an average of 30 attendees per session. This week’s webinar, dedicated to COVID-19: ‘Returning to the workplace safely’, had 50 attendees and a substantial Q&A section, all keen to understand and digest the Government guidelines and how to apply them to their own workplace.
ceda’s Director General Adam Mason is delighted with the uptake, as well as the variety of topics being covered. He said, “Since we launched our weekly webinar schedule 5 weeks ago, we have seen over 800 attendees across the 27 sessions that we have hosted and we now have up to 8 sessions every week. It’s great to see Members and Partners engaging and pleasing that we are getting the subject matter right.”
An important part of the webinar schedule is the weekly Members Connected session which allows ceda Members a platform to discuss issues, share best practice and ideas and support one another. Numbers grow week-on-week as more members look to ceda for guidance during these unusual working conditions.
Full details of the ceda Webinar program can be found on the ceda website.
cedaRetain: Keeping Our Industry Connected
cedaRetain: Keeping Our Industry Connected
ceda’s latest endeavour to support the industry through the COVID-19 pandemic is cedaRetain.
Already, some companies in the sector have announced the starting of redundancy processes which will lead to many good people with great experience, skills and talent looking for employment opportunities.
ceda hopes to connect those that may find themselves out of work, through no fault of their own, with potential employers.
The process is simple. Those wishing to register should visit ceda.co.uk/cedaretain/ and complete a short form detailing location, expertise and a short write-up/bio about themselves and what they are looking for. ceda will then share their profile amongst more than 110 ceda member companies, all of whom provide services such as design, project management and equipment supply and support services to the food service, catering and hospitality industries.
Once the form is submitted, ceda will confirm authenticity, contacting individuals for clarity where necessary. Once ceda are satisfied, the details will be published to a members-only page.
ceda members will have access to the profile and will simply click a button to retrieve the email address and contact telephone number of the individual and then take it from there. ceda will not get involved any further and will leave it to the member company to initiate any contact, interview or further actions. There is no cost to the individual or the member company.
In addition to providing a shop window for people, ceda are also encouraging them to continue their professional development whilst looking for employment opportunities. As such, all those that register will be invited to take part in ceda’s weekly webinar schedule where they can see product and topical presentations from leading catering equipment suppliers and manufacturers.
All registrants will also be given free of charge, unlimited access to ceda’s E-learning platform which contains over 100 generic CPD accredited and certificated business modules.
Discussing the initiative, ceda Director General Adam Mason says, “During these difficult times, a number of highly skilled people with good experience and significant talent will find themselves without a job and could be lost to the Industry. We need to retain as much talent and experience in order to make recovery as swift and efficient as possible. If we can help prevent just one person being lost from the Industry it will be worthwhile. By engaging with those seeking opportunity, giving them a platform to be seen by the best companies in the sector and providing learning and development opportunities, we believe that we are providing positive support to people in difficult times.”
The scheme is now live. Anyone who has been made redundant, or feels they may be at risk of losing their job, can register themselves at ceda.co.uk/cedaretain/ or contact Adam Mason for further information – adam@ceda.co.uk.