CookTek Helios Countertop Induction
CookTeks next generation of countertop induction is here. 12 models in the Helios range, including front to back, side by side, singles and woks. We have different power ratings, from 2.5kW, 3.0kW and 3.5kW per heat zone, all single phase. All very controllable with 100 power and temperature settings, colour touch screen and a dial knob for complete control, and loads of other features. All with NSF Approval, and come with a five year parts and labour warranty.

CookTek Heritage Helios drop-in range
The CookTek Heritage Helios drop-in range and me mounted flush or proud. Available in twins both front to back and side by side, singles and woks. All are very controllable with 20 power settings and 22 temperature settings. They all have the options of coming with 2.5kW, 3.0kW or 3.5kW per heat zone. CookTek induction is 2x more powerful than an electric burner with same plug. Temperature range from 30ºC – 260ºC, with even heat distribution across the bottom of the cookware. All come with the option of either the standard control or the suited control, and a five year parts and labour warranty.

CookTek Induction Buffet range
CookTek Induction Buffet range consists of the visible and hidden units. All keeps food at a constant temperature, keeping the food hot. Incogneeto is the ONLY hidden buffet induction unit that you set by temperature required. Not by power rating. Then when you pack everything away after service, there is no evidence. Works under many surfaces. The visible Silenzio range is available in square and round. More economical to run than chafing fuel, safer, plus no naked flames, no more storing, ordering and disposing of the chafing canisters, and much cleaner. Also in the range is the SinAqua. Induction powered, no water or drainage required, constant temperature. Available in G/N 1/1 size and two round versions.

At BRITA, we love water so much, we have a dedicated Water Training Academy so we can pass on our extensive expertise to you to ensure your appliances are protected from scale for years to come.

Our free to attend day courses, are fully interactive and will highlight all of the possibilities behind water optimisation, water treatment technologies, and the correct installation of our filter systems.

With water around the country being so different, we will also be able to educate and guide on creating a tailored approach to your business if you are located across multiple sites and struggle with the continuity of water and scale.

Once you’ve completed your training, you’ll be awarded with a certification to show your participation in our Water Academy training programme.

To book your free slot at our Bicester based training facility, please visit: Professional Filter Water Academy | BRITA®

The advanced range of XpressChef™ high speed ovens from ACP Inc. have the power and performance to consistently deliver high quality food, in a fraction of the time – even during peak periods. With simplified menu management and controls that can be used by staff of any skill level, the XpressChef™ range can take your operation to the next level.

XpressChef™ 3i – Smarter, Safer, Faster

If you’re looking for a front of the house ‘everything’ oven, the XpressChef™ 3i is it. Sure it cooks lightning fast – but it’s the quality, consistency, versatility, and ease of use that will grab your attention. Grill, bake, steam and toast with ease. Pizza, panini’s, toasted sandwiches, entrées, apps – you name it, the XpressChef™ 3i cooks it – to perfection. It’s ventless. So, you can locate the oven almost anywhere.

The best part is how easy the oven is to use. Anyone can operate this oven. No matter how busy you get, you’ll get consistently delicious results every time.

XpressChef™ 4i – Speed never looked or tasted so good

The XpressChef™ 4i is designed to satisfy even the most discriminating chefs and operators looking for a high volume oven anyone can operate with ease. Fast cooking with versatility – you can grill, bake, steam and toast. There’s even a panini press option for high volume sandwich menus. Equally at home on the front counter or ‘back of the house’, it’s certified ventless which means you can locate the oven almost anywhere. The XpressChef™ 4i features our best in class 7″ True Touch™ – high definition, drag-and-drop, smart-phone easy to use, touchscreen control. Plus our remote Menu Management app, wifi, ethernet and Smart USB are all standard equipment.

SPECIAL PRICING NOW AVAILABLE!

Contact us for pricing offers Or call 01892 831 960

In this blog post, we speak to our technical guru – Stuart Kayes – as he celebrates his double decade anniversary by answering some FAQ’s surrounding refrigeration and ice machines.

How can I safely blast chill/freeze foods, whilst maintaining food quality?

Only fast, controlled reduction of the core temperature of a cooked food item makes it possible to preserve both the natural goodness and the prevention of the accelerated growth of harmful bacteria at temperatures between +70°C and +10°C.

Blast Chill

This is achieved through strict process times:

Chill = +70°C and +3°C in 90 minutes.

The Hoshizaki range of blast chillers bring food items through this high-risk temperature range in a controlled process cycle, helping to preserve natural vitamins and maintain the appearance and taste of the food.

Blast Freeze

Blast Freeze = +70°C and -18°C in 4 hours.

If a food item is to be stored for a longer period of time, it must be shock frozen to a minimum of -18°C. When using a commercial blast freezer, a core temperature of -18°C is reached within HACCP requirements of 4 hours. During this timescale, ice crystals that form will be small, known as micro crystals. These micro crystals are less damaging and do not adversely affect the quality, nutritional value, and structure of the food item.

What is the difference between climate class and energy labelling?

Climate Class
Climate class is the environmental conditions by which an appliance has been tested (in temperature and relative humidity, RH).

Climate class 1 is the lowest and climate class 5 is the highest. Therefore, it is important that a customer not only looks at the energy label on a refrigerator, but the climate class ranking too.

To efficiently run in a hot and humid professional kitchen, operators should be looking at a minimum of climate class 4 tested appliances (30°C ambient temperature and 55% relative humidity) or ideally the top-level climate class 5 (40°C ambient temperature and 40% relative humidity).

The Climate Class is just one factor that determines a products energy label.

Energy Labelling
An energy label displays important information on the energy efficiency of your product including energy class, annual energy consumption, net storage capacity and climate class.

All commercial refrigerators receive an energy rating between A+++ to G, with A+++ being the most efficient product of its class, and G being the least efficient. All commercial refrigeration manufacturers test products to the same criteria.

The EU energy label is an important tool for helping catering professionals make an informed decision when purchasing commercial refrigeration.

What ways can I boost savings further?

Operators can reduce their energy bills and prolong the life of their refrigerator simply by implementing more efficient practices such as:

• Keeping the refrigerator door closed, so energy is not wasted. Some busy kitchens could be opening refrigerator doors over 120 times a day which can become costly and unsafe.
• Placing warm food inside the cabinet will raise the internal temperature and should always be avoided. Products should only be placed in a refrigerator or freezer at the intended storage temperature. To ensure food safety blast chillers/freezers should be used to reduce the temperature in a safe and controlled way before storing.
• The incorrect positioning of a cabinet can drastically effect energy efficiency and its ability to run reliably. Wherever possible, refrigeration cabinets should be located in well-ventilated areas away from direct sunlight or heat sources such as ovens and hobs and not in outdoor or unheated areas.
• Implementing a planned maintenance schedule to ensure equipment is checked and serviced regularly can save operators future repair costs and will improve day to day efficiency and avoid unexpected breakdowns.
• Regularly review the performance of old cabinets. Upgrading often allows for a venue to cut down on energy bills and servicing costs whilst adapting to changes in menu or capacity.

How can I keep my ice machine in tip top condition?

Ice is classed as a food product, and must be produced, stored and handled hygienically. Following these steps will allow for a safe ice making and serving process:

• Ensure all staff are trained on how to use the ice machines and are aware of the risks of contamination.
• Empty the ice bin at least once a week for cleaning and sanitisation.
• Regularly clean and sanitize all scoops, tongs and buckets used to handle the ice. Do not store within the ice bin itself or other open areas.
• Customers should not have access to the ice storage bins and buckets to avoid cross contamination from untrained personnel.
• Make regular checks to ensure the machine is in good condition, especially the following:

1.Door gasket is in good condition and sealing correctly.

2.The condenser air filter screen is free frost dust/dirt.

• Deep clean your Hoshizaki ice machine at least once a year.
• If the machine is fitted with water filters, these should be replaced every year to prevent scale and improve flavour and remove odours from the water.

For more information on cleaning and maintenance guidelines please download the machine user manual from the Hoshizaki website. 

Blue Seal Turbofan Convection oven systems maximise use of space and output from the same footprint.

Our large range of convection ovens, meet the performance standards and busy demands of bakery and kitchen concepts.

We have an array of stackable options , including ovens on ovens/ ovens on provers, and ovens on dry heat or humidified hot holding cabinets.

Our systems help operators speed up their service/ serve more covers and reduce food waste, across a myriad of industry concepts.

For more information, please contact us at sales@commercialcateringproducts.co.uk or visit our page on Auto Quotes for all new pricing.

Last month, Specifi had the pleasure of presenting at the CEDA conference, where our team showcased our cutting-edge solutions to industry leaders. While we may not have had the opportunity to connect with every member directly, we want to emphasise that we are here and ready to demonstrate the power of Specifi Quote and Specifi Design.

Our Commitment to CEDA Members

At Specifi, we pride ourselves on being a complete ecosystem for the Foodservice Equipment & Supplies industry. Whether you need tools for quoting commercial kitchens, solutions for designing these spaces, or comprehensive content management and BIM content creation, Specifi have you covered. Our commitment to excellence ensures that every aspect of your project is supported by state-of-the-art technology and expert guidance.

Excited to Be Part of the CEDA Community

We are thrilled to be members of CEDA and look forward to contributing to the community. Our goal is to assist CEDA members with all their CPQ needs, providing solutions that enhance efficiency and accuracy in every project. We believe in the power of collaboration and are eager to support your business with our expertise.

Leading the Way in BIM and Revit Integration

As BIM/Revit specialists, Specifi offers a consultative sales approach to dealers looking to transition from AutoCAD to Revit. Our experience in creating architectural symbols for foodservice equipment spans 30 years, making us the ideal partner for those navigating this shift. Specifi’s symbols are rich in data, available in both CAD and BIM/Revit formats, and designed to create accurate, useful layouts and renderings for commercial kitchens, bars, and restaurants.

Enhancing BIM Processes with Specifi

Building Information Modeling (BIM) has revolutionised the way we design and manage foodservice environments. By capturing and storing extensive data about every component of a facility, BIM improves decision-making throughout the building’s lifecycle. Specifi’s data-rich symbols play a crucial role in this process by ensuring accurate equipment specification, enhancing the realism of BIM models, and facilitating clear communication among all project stakeholders.

Here’s how Specifi can benefit your BIM projects:

• Accurate Equipment Specification: Avoid costly mistakes and delays by ensuring the correct equipment is specified for your projects using Specifi’s detailed symbols.
• Improved BIM Model Accuracy: Our symbols include comprehensive information about dimensions, materials, and specifications, leading to more accurate and realistic models.
• Enhanced Communication: Specifi’s easily understandable symbols improve communication between architects, engineers, contractors, and other stakeholders, ensuring a shared understanding of the project’s design intent.

Let Specifi Support Your Success

We invite all CEDA members to explore how Specifi can enhance their projects. Whether you are transitioning to Revit or looking to improve your current BIM processes, our team is ready to provide the support and expertise you need. Contact us today to schedule a demo of Specifi Quote and Specifi Design and discover the difference our solutions can make for your business.

Either call or email Simon Lilley, our local in country, specialist to arrange your free demonstration. s.lilley@specifiglobal.com, 07818568889

FES are pleased to announce the launch of their new Universal Parts Catalogue, designed for engineers out on the road in a handy A5 booklet and featuring an extensive range of universal spare parts and accessories suitable across a whole range of catering equipment applications.

An updated website will also launch at the end of July, which boasts a sleek new design, improved navigation and advanced search/order tracking, with easy access to product information and manuals, and live access to the dedicated customer support team via WhatsApp, who can assist with any queries and part identification.

Please email sales@foodservicespares.com to request your printed copy. There’s also be a downloadable version available on the new website, which is a clickable PDF, taking users straight to the part on the website to see pricing and availability.

Director Caren Harvey, commented “We’re really proud of the team’s efforts in getting the catalogue together, they’ve worked so hard. Their commitment, resilience and of course their senses of humour got us through it, but it was a real labour of love that we hope will be a handy companion for the engineers out on the road. We sent a mock-up out to some of our customers and asked for feedback on what they would like to see in there, so we’re hoping that we’ve got it all covered (and more!). Whilst we’re growing as a business, from the beginning our focus has been to create a business that prioritises quality over quantity and places real value on our relationships. Both of these projects were taken on as a result of direct feedback from our customers on what they would like to see from us moving forward, so we hope they add real value to our offering”

Fagor Professional is pleased to announce the addition of Ian Parsons to its growing sales team. He joins Fagor Professional as North Area Sales Manager with almost 30 years catering equipment industry experience under his belt. Ian will bolster the brand’s existing sales team and help to build on the substantial UK growth it has experienced over the last two years.

Boasting an impressive CV including experience as regional sales director at Bunzl Lockhart, new business director at Continental Chef Supplies and general manager at Walker Catering Supplies, Ian will be responsible for supporting Fagor Professional’s five-year growth plan by boosting its presence within the leisure and contract catering sector. Ian will also be tasked with building relationships across the wider dealer and distributor network.

Commenting on his motivation for joining Fagor Professional Ian says: “I’m delighted to join Fagor Professional as North Area Sales Manager. I’m thrilled to be part of a passionate team that has done an exceptional job of raising the profile of this Spanish brand in the UK market. Fagor Professional has an outstanding product portfolio which gives the flexibility to sell a single appliance or spec a complete kitchen redesign, the scope the role offers is truly exciting.

My industry knowledge will ensure that I can hit the ground running with this hands-on role and do what I love best, building relationships, networking and converting new customers.

I am looking forward to getting stuck in and supporting the business with its ambitious growth targets”.

Ian’s appointment will strengthen Fagor Professional’s current sales team, increasing awareness nationwide, as he is tasked with growing Fagor Professional’s presence in the North.

On the appointment of Ian, Lee Donkin, Commercial Director at Fagor Professional comments: “We are delighted to welcome Ian to Fagor Professional and have no doubt he will very quickly become an invaluable part of our team. Ian has joined at a hugely exciting time for the business as we continue to experience substantial year on year growth as we continue to gain market share in the UK.

We are privileged to have someone of Ian’s stature to come on board. He brings with him a wealth of experience at director level and as such is well placed to help us accelerate our business strategy and continue to grow sales overall. We are keen to learn as much from him as he is from us.”

Fagor Professional has been at the forefront of hospitality, catering and laundry equipment manufacturing for more than 60 years. Listening, empathising and learning from genuine operator customers around the world, we’ve developed a portfolio of equipment that has been designed to overcome some of the key pain points of working in a commercial kitchen, including ease of use. Fagor Professional offers a solution for every catering need. 

For more information on the full range of catering equipment appliances from Fagor Professional, please visit www.fagorprofessional.com or email uksales@fagorprofessional.com