Parts Town UK are proud to introduce their brand-new Catering Van Stock Catalogue, supporting busy service technicians ensuring they get the parts they need to maximise equipment uptime and first-time fix rates. With the most essential van stock parts in one handy place, customers can find the parts they need quickly and efficiently to keep their vans stocked up at all times.

Digital copies are now available at: www.partstown.co.uk/resources/. From gas and electrical equipment to hardware and tools, the catalogue is your go-to-guide for all van stock parts. Including a brand-new offers page, you can find the bulk buy offers available all on one page, visit page 104!

For quick and easy ordering, Parts Town UK’s catering van stock parts can be found and ordered online at www.partstown.co.uk/shop-by-category/van-stocks/catering, with same day shipping on in-stock orders placed before 7pm.

As well as their new catering van stock catalogue, Parts Town UK have various handy guides and sector specific catalogues to aid in your spare parts selection, check out their range of resources at www.partstown.co.uk/resources/.

A Family Legacy Since 1954

Walk into Silvios London and you step into seven decades of coffee heritage. Founded in 1954 by Silvio’s grandfather, the family-run café has weathered the changing tides of London’s food scene – evolving from a “greasy spoon” in the 1970s, to a quality sandwich bar, to today’s premium Italian café destination.

Silvio, the third generation at the helm, sums it up: “Our point of difference has always been authenticity. We only serve Italian coffee – our own blend imported from Northern Italy – alongside paninis, focaccias, pizzas and pastries. It’s about quality, but also speed and consistency, which is vital in today’s café culture.”

More Than Just a Café

Silvios is no longer a single-site operation. Today, the group runs four outlets across London and the Chilterns:

• Liverpool Street (Paul Street, Shoreditch) – A busy commuter hub where speed of service is essential, run with just two staff at peak.
• Oxford Street (Duke Street) – A seven-day operation catering to shoppers with premium coffee and hot food, supported by a larger team.
• Kingshill Kitchen, Great Missenden – A community venture set up during Covid, trading inside a Baptist Church to give the village a coffee shop, local store, and hub for youth groups.
• High Wycombe Lido (opening soon) – A new outlet that will bring the Silvios experience to a leisure environment.

This mix of city-centre grab-and-go outlets and community-led cafés shows how Silvios has evolved beyond the “traditional London café” into a versatile operator — balancing premium products with local connection.

Alongside its award-winning coffee (including a National Flat White Award win at Ravey Street), Silvios offers a full menu of Italian breads, roasted vegetable paninis, pizza slices, pastries, and cakes — all made fresh on site, true to its ethos of quality and authenticity.

Meeting Modern Café Demands with Hot Food

As café culture evolves, coffee alone is no longer enough. Hot food has become a cornerstone of the Silvios menu – second only to coffee in importance. From toasted ciabattas and focaccias to freshly roasted vegetables, pizza slices, and pastries, customers now expect more than ever: speed, quality, and consistency.

“People don’t want a full restaurant meal at lunchtime; they want high-quality food they can grab quickly. Speed is essential in the city, and that’s where the right equipment makes all the difference.”

The Equipment Solution: Panasonic SCV3

To meet these demands, Silvios turned to Panasonic’s SCV3 ovens — compact, reliable, and powerful solutions designed for modern café operators.

The Panasonic SCV3 offers:

• Speed & Efficiency: Toasts a ciabatta in just 55 seconds.
• Consistency: Panasonic’s Twin Inverter technology ensures even results without cold spots.
• Ease of Use: Touch display, programmable menus, and easy-to-clean cavity make it ideal for busy teams.
• Space Saving: Stackable design means two ovens can fit into the footprint of one competitor unit.
• Versatility: From sandwiches and pastries to roasted vegetables, pizzas, and sausage rolls, it handles the lot.

“The SCV3 is a vast improvement over what we had before — easier to clean, simpler to use, and fast. The difference in consistency is night and day.”

Working with Regale: Service That Delivers

Silvio first bought an SCV2 online, only to find he lacked the support and training to make the most of it. That changed when Panasonic introduced him to Iain Phillips, Managing Director of Regale Microwave Ovens Ltd – the UK’s leading independent specialist and the world’s largest reseller of Panasonic catering equipment.

“At Regale, our mission is to make accelerated cooking simple, efficient, and reliable for operators of all sizes. It’s not just about supplying ovens — it’s about providing tailored solutions, training, and pre-programming that make kitchens more productive from day one” said Iain Phillips, MD, Regale Microwave Ovens Ltd.

Silvio was also given the opportunity to work closely with Scott Kedwards, Panasonic’s development chef, to support menu development. This was made possible because of Regales ongoing relationship with Panasonic, giving customers access to vital resources including Scott’s expertise to train staff and develop menus on an ongoing basis, not just when a new oven is purchased.

The Impact: Efficiency, Quality, and Growth

Since introducing the SCV3, Silvios has seen immediate results:

• Faster service during peak times.
• Consistent quality, with no risk of burnt food.
• Minimal training needed, thanks to simple pre-programmed settings.

With demand growing, Silvios has already invested in a second SCV3 for its newest site at High Wycombe. Unlike the previous model, the SCV3 includes an innovative app for seamless menu updates across an entire estate, in a matter of minutes, which will prove valuable as the business continues to scale up.

As a Regale customer, Silvios can also benefit from Regale’s unique back to base service package, with a free loan machine available, so their business remains uninterrupted should their oven develop a fault.

“I would 100% recommend the SCV3 — and Regale — to other café operators. It’s compact, economical, and perfectly suited to a busy café. Regale’s support makes all the difference.”

Conclusion: Tradition Meets Innovation

Silvios is no longer just a single café — it’s a multi-site operator with heritage, authenticity, and innovation at its heart. With the trusted partnership of Regale and the cutting-edge performance of Panasonic SCV3 ovens, Silvios continues to thrive — serving not just coffee, but a complete customer experience built on quality, speed, and community.

Box-Out: Hints & Tips for Café Operators

✅ Pre-programming is a game-changer
Have ovens delivered with recipes already loaded, so staff can use them confidently from day one.

✅ Consistency across multiple sites
For operators with more than one location, pre-programmed menus ensure the same results everywhere — protecting brand reputation.

✅ Maximise your space
Choose compact, stackable ovens like the Panasonic SCV3 to double capacity without taking up extra counter space.

✅ Simplify staff training
Touch displays and pre-set menus reduce the reliance on highly skilled staff and speed up onboarding.

✅ Future-proof operations
Use asset tagging and menu connectivity features to keep track of equipment, streamline maintenance, and update menus across sites quickly.

As the new term begins, Hobart is offering schools the exclusive chance to secure an award-winning Two-Level Washer for the same price as its standard hood type machine – with a second wash chamber, AND a two-year warranty for free.

Hobart’s category-defying Two-Level Washer has been designed with the challenges of school catering in mind, helping kitchens power through more ware than ever before in a single cycle. The machine doubles the productivity of a conventional hood-type dishwasher, within the same footprint as a single hood – a key advantage for kitchens where space is at a premium.

With dual wash chambers that can be used independently or simultaneously, the machine offers ultimate flexibility. Heavily soiled pots, pans and cutlery can be handled in the lower compartment, whilst up to three racks of dishes can be washed in the upper level on a separate programme, all with a dedicated hygiene cycle that offers added peace of mind.

Hobart UK Warewash Product Manager, Jeff Priest comments: “We know that school caterers have a lot on their plates, and this offer is about giving them more support where it matters. The Two-Level Washer is the perfect solution for school caterers looking to make kitchen life easier and more productive, especially considering increased demand due to the universal free school meals programme and hotly tipped UK-wide rollout of breakfast clubs. With double the washing power in the same footprint as a hood type machine, the Two-Level Washer has been designed to stand up to the test. By offering it at the same price as a standard hood machine – with a two-year warranty included – we’re helping schools deliver top marks for hygiene and efficiency without added cost pressure.”

Find out more about this exclusive deal and secure your Two-Level Washer today at www.hobartuk.com/1-2-free/.

INVITATION TO SUSTAINABILITY LUNCH ON THE HUPFER STAND AT HOST MILANO – SATURDAY 18TH OCTOBER ’25

The demand for sustainable solutions in commercial kitchen planning is constantly increasing. How can we
work together to reduce CO emissions while meeting the highest standards of functionality and quality? At Hupfer, we rely on innovative technologies and sustainable materials to create forward-thinking solutions for professional kitchen operators.

We cordially invite you to learn more about our sustainability journey, road map, and product concepts at the HOST trade fair in Milan. During an exclusive lunch, you will have the opportunity to talk to our experts and the Impact Loop team, view TM65 carbon calculations for each piece of Hupfer equipment showcased on our stand and exchange ideas about current developments and gain new inspiration for your projects.

SCHEDULE
» 12:00 p.m.: Welcome and short keynote speech
“Sustainability at Hupfer – Our path to sustainability”
Impact Loop and Hupfer – Partnership
» 12:15 p.m.: Networking & lunch
» 1:00 p.m.: Back to business

We look forward to an inspiring exchange on the topic of sustainability in commercial kitchen planning and
discovering how Hupfer products can help make your projects more sustainable.

We look forward to seeing you there!

With kind regards,

Your Hupfer team & the Impact Loop team

Hall 7 Stand L59/M60

Please RSVP to Marc Sumner Marc@hupferuk.com, or use the button below.

Blue Seal ovens have become more technically accurate with temperature control, and better insulated for heat efficiency, with the trend to move toward electric power over gas for lowering carbon footprint and future proofing the kitchen. The demand for quality pizza offering has increased, with many businesses adding this to their existing restaurant or take away menu.

We offer compact 45cm belt conveyor ovens and single/ twin deck pizza ovens. We only offer electric options as this is the future requirement, especially if trying to comply with the TM65 carbon footprint initiative.

The conveyor ovens are forced air, so this de- skills and simplifies the operation for the customer, lowering the requirement for experienced pizza chefs, maintaining consistency and volume output.  Both our deck ovens and conveyor ovens can be stacked up to three units high, enabling maximum output from the same footprint, in a busy kitchen/takeaway. The dough quality and production is essential to the quality of the end result, so with the increased availability of fantastic ready-made frozen dough balls or even pre-formed pizza bases from millers and food production companies, this helps operators produce quality product, with reduced preparation time and minimised wastage.

We do also have dedicated spiral dough mixers to complement our ovens, for traditional style concepts that prefer to produce their own dough or special bread recipes. Our mixers are a very simple operation one or two speed, adjustable cut, with fixed head and bowls. They have heavy-duty, high-performance dough hooks and motors, aiding the production of fantastic silky pizza and bread dough.

As mentioned previously, staffing pressures can be relieved by producing machines that are easy to operate, taking the skill out of the baking process for the operator, helping reduce the number of skilled staff to provide the same high quality product. Quality ingredients can be purchased/frozen and used on demand, reducing the need for more staff to produce the raw product and minimising wastage. Machines that are versatile and can be used to cook/bake other restaurant items, such as garlic breads/cheesy nachos/crock dishes for tapas style cooking of fast cook product, such as garlic prawns etc. can reduce the amount of other equipment required in the kitchen concept for the owner, again maximising the food production output.

For Power/ Performance/ Reliability / Efficiency and Sustainability, Buy Blue Seal.

While some manufacturers can lay claim to extensive product development processes, few, if any, go to the same lengths as Hobart in their quest to create and develop equipment that makes kitchen life easier, more productive, and the relationship between human and machine that much more intuitive.

The secret to one of catering equipment’s most enduring, innovative and successful R&D pipelines isn’t really a secret at all, however. Hobart’s Customer Back Innovation programme (CBI) is the manufacturer’s long-term commitment to excellence, to listening and learning. In extreme cases its dedicated R&D teams have been known to work with operators for upwards of five years, studying the many and varied challenges they face, and working off site to develop appropriate solutions, returning with machines ready for field trial, before the test and learn process begins again in earnest.

While Hobart has long been recognised as a driving force in warewashing innovation – where the CBI process underpins every technological breakthrough – precisely the same exacting ethos is applied to its suite of leading cooking products, including the manufacturer’s latest Chef’sCombi oven.

Here, John Stewart, Hobart’s Cooking & Food Prep Product Manager, reveals how the process’s implementation led to the development of one of the most stripped back yet powerful, chef-driven machines on the market.

“Customer Back Innovation is a long-term commitment,” explains John. “It’s not just a case of sending out a survey and tweaking a product. Our process can take anywhere from two to five years, and it starts with really digging into what chefs and operators need in the kitchen.

“That means speaking directly with chefs, engineers, kitchen porters, consultants – anyone involved in the operation – to understand not just how a product performs, but how it fits into the bigger kitchen picture.

“It’s all about improving efficiency, reducing complexity, and ultimately helping operators deliver better food more easily,” says John. “We’ve always been known for that in warewashing – but it’s the same story in cooking. CBI sits at the heart of both divisions.”

Hobart’s new premium combi oven – the Chef’sCombi – is a direct result of the CBI process, stripping away unnecessary functionality to concentrate on what really matters to working kitchens, and featuring a new type of operating system, created by chefs for chefs. Its innovative design inspired by the everyday requirements of working kitchens, makes it not only powerful and intuitive but also quick and easy to maintain.

“We went out and spoke to chefs across multiple sectors – hotels, schools, healthcare, pubs and restaurantsand asked them what they needed most from a combi oven,” explains John. “That feedback shaped everything.”

From interface design and cooking functionality to training requirements and menu flexibility, every detail of the Chef’sCombi has been influenced by those who use it. For example, recurring issues flagged during research were short staffing and, as a direct result, lack of in-depth training.

“That’s why simplicity was one of our key design pillars,” says John. “We knew we had to deliver a powerful oven that could still be operated confidently by a brand-new or low-skilled user. That’s where features like the CombiGuide (an in-built cooking assistant that ensures the best cooking results, no matter who is operating the Chef’sCombi) and the simple scroll and swipe operating system, which can be customised to specific kitchen requirements, were developed.”

The CBI process doesn’t just stop at product functionality, however. The programme also examines wider market and menu trends, including consumer behaviours.

“A great example of that is our decision to introduce an air fryer mode into the Chef’sCombi,” says John. “We saw a spike in demand for healthier cooking methods, driven by calorie labelling regulations and customer expectations. We were able to build in that function in response.”

The new mode allows operators to offer a ‘healthier crunch’ using less oil, within the same cooking platform they’re already using for steaming, roasting, and baking – all without adding complexity to the workflow.

Hobart’s dedicated chef brigade, spearheaded by John, spent much of last year previewing the new Chef’sCombi, as part of an exclusive teaser campaign, to distributors, consultants, national account customers, as well as chefs and caterers across hospitality. Yet the story of innovation and development is not at its close. Indeed, one of the standout features of Hobart’s approach is that innovation doesn’t stop once a product is released.

“We treat the launch as a milestone, not a finish line,” says John. “Once the Chef’sCombi was out in the field, we kept gathering feedback from chefs using it day-to-day.”

“Our engineers hold regular development reviews. We take customer feedback and implement it into software changes. If someone says, ‘It would be great if the oven could do X,’ we’ll go away, test it, and if it works, it goes in.”

For operators, the benefit of the CBI approach is crystal clear: equipment built via dedicated fieldwork around their real needs, not assumptions made in ivory towers.

“At the end of the day, it’s about delivering equipment that performs under pressure,” says John. “CBI helps us do that by keeping the customer at the centre of everything we develop – from the first workshop to the final install, and beyond.”

Exclusive Ranges is pleased to share that the very first ER BESPOKE installation has been completed by ‘ABDA Design’.

Sitting pride-of-place in the development kitchen of one of the world’s biggest food manufacturing brands, this bespoke, stainless-steel island incorporates all of the elements required to adequately test, demonstrate and finish food products. This is made possible by integrating various elements such as a Menu System Multifunction/Multipan Induction Hob with two coils and cooking surfaces and GN2/1 Electric Oven. Completed with elements such as an integrated sink, double door cupboards, and a plush shopfitted counter with decorative fascia, this cooksuite is both visually impressive and practical.

Richard Steade, Managing Director from ABDA Design, goes on to talk about the specific requirements that this blue-chip site had, and why ER Bespoke was the perfect fit:

“ABDA were appointed to design the new development kitchen in collaboration with lead interior designers, ‘We Are Incognito’. The space was designed as a state-of-the-art facility, equipped with high-end cooking equipment to support both functionality and innovation.

At the heart of the kitchen sits the ER BESPOKE demonstration station, a showcase feature designed to reflect the aesthetics of the surrounding interior and embody the brand’s ethos. Created for use by both the in-house development team and visiting guest chefs, the station needed to deliver exceptional quality and performance whilst offering familiarity and ease of use for a broad range of industry professionals.

As a centrepiece for both in-person and live-streamed demonstrations, every element of the counter was carefully considered and immaculately finished.

We were extremely pleased with the final result: seamlessly finished welded joints, ergonomically integrated equipment, and a collaborative design process carried out with a high level of professionalism and clear communication with the Exclusive Ranges team.”

Trevor Burke, Managing Director of Exclusive Ranges, shares in Richard’s enthusiasm, saying:

“To see the first ER BESPOKE installation completed, in a site as significant as this, a great milestone  for Exclusive Ranges. For months, we’ve worked hard perfecting the ER BESPOKE offering so that customers can draw on the many benefits of a customised suite, without the ultra-premium price tag.”

Positioned to fill a clear gap between off-the-shelf ranges and ultra-premium suites, ER BESPOKE offers a range of venues an opportunity to specify a bespoke configuration – without premium cost barriers. Its comprehensive range of high-spec appliances includes induction hobs, SLIDE CONTROL power hobs, planchas, electric chargrills, pasta cookers, ovens, refrigeration, drop-in fryers, and more. Together, these appliances allow operators to benefit from a kitchen setup that fits their specific needs, layouts, and menus.

Manufactured to a high standard, each suite includes, 3mm stainless steel tops mounted on stainless steel plinths, double-skinned doors and panels for durability, front-access servicing for easier maintenance and integrated fabrication for seamless installation in modern kitchens, such as this.

Trevor finishes, by reflecting on their work with ABDA Design:

“We’d like to thank ABDA Design for their trust and confidence in ER Bespoke. Together, we’ve delivered a truly outstanding first ER Bespoke installation, and look forward to working closely together to complete further installations on the horizon.”

ABDA and Exclusive Ranges have been working closely together for many years but this is the first full project that they have collaborated on.

With over 25 years of expertise, Exclusive Ranges is a leading UK supplier of advanced kitchen equipment solutions, partnering with brands like Menu System, Rosinox, Salvis, and Vianen. The company supports over 200 installed kitchens and 54 Michelin-starred restaurants across the country.

ABDA Design has been operating since November 1997, specialising in hospitality and F&B design. Their design team is formed of both interior and commercial kitchen designers meaning they are frequently involved in both front and back of house design. Having expertise in many sectors, including education, business & industry and retail & leisure working with clients such as IHG and Compass Group as well as boutique hotels and private members clubs.

For more information on the new ER BESPOKE range, or on Exclusive Ranges, please visit www.exclusiveranges.co.uk

For further information on ABDA Design, please visit www.abdadesign.co.uk

Valentine & Cuisinequip is taking commercial frying to the next level with the launch of the Swiss-manufactured Valentine CORE Smart Fryer range, designed to revolutionise professional kitchens, with innovative technology included as standard.

Equipped with advanced monitoring systems, the CORE Smart fryers deliver precision temperature control to +/- 1°C, ensuring consistently perfect frying results every time. An integrated ECO feature automatically reduces oil temperature during quieter service periods, helping kitchens to reduce energy consumption and lower costs without compromising on quality.

Each fryer also benefits from adaptive cooking technology, intelligently monitoring cooking loads and adjusting times accordingly. This simplifies the cooking process, increases efficiency, and supports a smarter, more sustainable kitchen, promoting culinary creativity without limits.

Safety has been prioritised with the introduction of FrySmart Technology™, which detects the absence of oil and isolates the heating element, preventing overheating and the risk of fire if the fryer is switched on without sufficient oil.

For added energy optimisation, every CORE Smart fryer includes an integrated Sicotronic interface. Meanwhile, the smart cartridge-format electrical connection makes servicing faster, safer and more efficient, helping to minimise downtime in busy kitchens.

And for optimal performance and hygiene, operators have the option to add twin-pumped oil filtration to all twin pan fryers. With separate pumps and oil buckets for each fry tank, the CORE Smart fryer can significantly reduce the risk of cross-contamination between food groups and streamline the allergen control process. Engineered for precision, performance and hygiene, the CORE Smart fryers deliver consistent, top-quality results with easy upkeep and smarter, more sustainable operations for even the busiest kitchens.

“At Valentine & Cuisinequip, we are committed to helping chefs and operators run smarter, safer and more sustainable kitchens.” says Philip Sanderson, Sales Director at Valentine & Cuisinequip, on the launch. “The new CORE smart fryer delivers precision frying results, whilst reducing energy use and simplifying day-to-day operations.” he adds.  “We are proud to bring this level of Swiss manufacturing and innovation to the UK market, giving kitchens technology that works as hard as they do.”

For more information visit: www.valentinefryers.com/product-category/corefryers/

The TSG is one of the key elements of the organisation. It comprises industry experts, from both ceda Members and Partners, who each bring unique skills to the table, working collaboratively to drive technical improvements across the sector.

Kane Needs, Technical Director of Marren Microwave Limited, has been appointed due to his expertise on high-speed cooking.

Kane has been in the industry for 16 years; all of those with Marren. In that time, he has gained vast amounts of experience of the electrical equipment in the industry and built strong relationship with many manufacturers.

Of his appointment Kane said, “I am humbled to be asked to join the TSG.

“Marren is known for being a microwave specialist but in recent years, it has become far more, and we are now better described as a specialist in electrical foodservice equipment. I hope to be able to assist with helping to drive better practices, improve training and most importantly work towards building a safer, more thought of industry.”

Chair of ceda’s TSG, Ben Hatherley, is enthusiastic about its new member. He said, “It is with great pleasure the TSG welcomes Kane into the group. We all look forward to working with him.

“Kane’s knowledge of the high-speed cooking world will be invaluable to the TSG.

“On a personal level, I will be looking forward to working with Kane and helping him integrate with the team.”

Kane replaces his colleague and Managing Director at Marren Microwave Limited, Malcolm Skinner.

Justin Ring, ceda’s Community Development Manager (Technical) praises Malcolm’s commitment and dedication to improving industry technical standards. He said, “Macolm has invested much time and effort into his role on the TSG over the years. The knowledge, expertise, and passion he has brought to the group have not only supported ceda but have also helped shape the wider industry for the better.

“We know how much time and effort Malcolm has invested over the years, and we want to acknowledge how deeply this has been valued. Malcolm’s input has been exceptional, and the industry is stronger thanks to his contributions.

“On behalf of everyone at ceda, we thank Malcolm for his dedication and service.”

In response, Malcolm said, “I have enjoyed being involved with ceda’s TSG and I hope Kane enjoys as much as I did.

“It’s good to give back to an industry that has gave me a good living for 50 years!”

Ben Hatherley echoes Justin’s thanks to Malcolm, “I would like to thank Malcolm for his valued contribution to the TSG. It has been an absolute pleasure working with him and learning a great deal from him during my time with the group.”

In recent years the TSG has worked hard to produce many useful Guidance and Standard documents which are readily available to ceda Member engineers and teams working at the coal face of the industry via the new ceda4 App. There is also a library of training videos covering plumbing, electrical and gas requirements for site installation works. The TSG will be helping with the further development of new content to ensure full coverage of the many technical training needs of ceda Members.

The group usually holds four meetings each year, with two of them being open, face-to-face meetings where all members are invited. The next TSG meeting will be on 5th November where Kane will be formally welcomed to the group.

This autumn, Jestic Foodservice Solutions is taking several of its key brands on the road, showcasing Italian warewashing experts DIHR and ice specialist Icematic at both the National Restaurant, Pub & Bar Show (opens 24 September) and the Restaurant and Takeaway Expo (opens 30 September) in September.

Both shows will bring a diverse hospitality-focused audience to London’s ExCeL exhibition centre. Delegates at both events will be looking for the very best equipment to deliver all day, every day – before, during and after service. From fast food to fine dining and mid-week drinks to mixologists, the Jestic portfolio offers both sparkling ice and gleaming glasses and dishes.

Delivering high-performance in compact spaces and with a range of sizes perfect for every budget and size of outlet, both DIHR and Icematic could be just what you need.

For more information on both brands come and chat to the team:

National Restaurant, Pub & Bar Show           Stand N463

Restaurant and Takeaway Expo                         Stand RTE508

For more information click HERE