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

With our new range of dishwashers, we are committed to the environment, saving on water, energy, and detergent. Now, we are taking our environmental responsibility even further with the launch of these new baskets, specifically designed for washing reusable glasses (baskets for glasses of Ø70 x 120 mm and baskets for glasses of Ø90 x 170 mm).

Reusable glasses, designed to be used and washed countless times, play a crucial role in protecting our environment. Therefore, we guarantee an efficient washing result for these glasses through a basket adapted and a dishwasher with constant temperature with special adjustments for temperature, washing duration, and dosing of detergent and rinse aid.

Advantages of the reusable glass washing system:

– Washing optimisation: The baskets ensure a deep cleaning and disinfection of the reusable glasses, maintaining quality and hygiene. In addition, thanks to the dishwashers with constant temperature, the drying of the glasses is accelerated.

– Adaptable design: Baskets adapted for different glass sizes and a holding grid to prevent displacement and water accumulation.

– Maximum efficiency: They allow washing 25 to 36 glasses per cycle, optimizing the use of space.

– Ease of use: Integrated seamlessly with our range of dishwashers, these baskets make the washing process even simpler and more efficient.

Designed to complement the lightness of reusable plastic glasses, these baskets ensure that not only are the glasses cleaned efficiently, but they also contribute to the conservation of the environment, offering a perfect solution for businesses and homes looking to reduce their ecological footprint.

Recent headlines around E. coli outbreaks in the UK highlight the impact and importance of hygiene practices in commercial foodservice, food storage and preparation environments specifically, according to Mechline, developers of the HyGenikx air and surface sanitising unit.

John Newell, Director at Mechline explains more:

“Incidents like these underscores the critical importance of maintaining the highest standards of cleanliness and sanitisation to reduce the risk of unwanted bacteria in food preparation environments.  Outbreaks caused by bacteria, not only jeopardise consumer safety and wellbeing but also inflict severe reputational damage on businesses. The recent E. coli incident has highlighted the vulnerability of even the most reputable establishments, with long-term consequences including loss of consumer trust, legal liabilities, and financial setbacks. In a highly competitive industry, the ramifications of a single hygiene lapse in the food life chain can be devastating.”

To help foodservice operators mitigate these challenges, Mechline developed the **HyGenikx Air and Surface Sanitising Unit**, a proven technology solution designed to significantly enhance hygiene standards in commercial foodservice operations. The HyGenikx unit is already used in many establishments both front and back of house and utilises advanced technologies to continuously and effectively sanitise both air and surfaces, reducing the risk of harmful pathogens, including E. coli, and ensuring a safer environment for food preparation and storage.

Key Features and Benefits of the HyGenikx include:

Continuous Sanitisation: Operates 24/7 to provide ongoing protection against a wide range of bacteria, viruses, moulds, and fungi.

Proven Efficacy: Scientifically tested and proven to eradicate microbial contamination, thereby lowering the risk of food contamination. In one laboratory study, HyGenikx technology removed 100% of E. coli from the air within 1 hour and removed 99.9% of E. coli from surfaces within 48 hours.

User-Friendly Design: Easy to install and maintain, seamlessly integrating into existing kitchen environments without disrupting operations. Discreet and safe.

Enhanced Reputation: Demonstrates a proactive commitment to food safety, helping businesses build and maintain consumer trust.

John continues:

“We understand the immense pressure that the commercial foodservice supply chain face in maintaining impeccable hygiene standards. The recent E. coli outbreak is a stark reminder of the critical need for robust sanitisation solutions right across the food industry. The HyGenikx unit offers a simple, reliable and effective means of protecting both customers and businesses from the far-reaching consequences of foodborne pathogens. And the costs of the units are fractional.”

By adopting the HyGenikx Air and Surface Sanitising Unit, commercial foodservice operations and operators can significantly mitigate the risks associated with bacteria and virus contagions.

For more information about the HyGenikx unit and how it can enhance your kitchen’s hygiene practices, please visit https://www.mechline.com/hgx/

About Mechline

Mechline is a leading provider of innovative solutions dedicated to improving hygiene standards in commercial environments. With a focus on cutting-edge technology and customer satisfaction, we aim to deliver products that not only meet but exceed industry expectations.

A high-quality, motivated and skilled workforce is the most critical determinant of business success in any industry. If your business is struggling to recruit enough staff with the right skills and experience, it’s not alone.

Unfortunately, this is a common problem for small and medium-sized enterprises in the UK today. 13.3% of businesses surveyed by the ONS reported experiencing a shortage of workers.

In August 2022, The Federation of Small Businesses found that 78% of small firms faced difficulties recruiting applicants with suitable skills in the previous 12 months.

How can you manage the skills shortage?

Here are some approaches to consider if you’re facing a shortage of skilled workers in your business:

Training and re-education—upskill workers to expand their skill sets, particularly in response to evolving digital tools and technology. Investing time and resources into staff is a huge opportunity to make the most of the workers you already have.

Support management to identify and address staff training needs with the appropriate development programmes, working with an external training provider if necessary.

Improving the training available to existing employees benefits the company. It opens up opportunities to workers previously hired at a lower level.

Retention—retaining staff doesn’t have to mean offering more pay. Flexible working, or recognition through increased annual leave, can be just as attractive to some.

Offer clear career paths—seeing a focused route for progression and commitment will incentivise people to work for your company.

Grow your own talent—The Open University encourages businesses to think ahead and grow their own talent to give their future workforce the skills needed for success. In its Business Barometer 2022 report, 22% of respondents said they had used apprenticeships.

There’s evidence employers intend to invest more in these programmes to address skills shortages, with 32% expected to increase the number of apprentices in the next twelve months.

CEDA’s Apprenticeship Standard was developed to attract and retain the next generation of commercial catering engineers.

The Commercial Catering Equipment Technicians Apprenticeship Standard enables individuals to achieve nationally recognised formal qualifications. Delivered through a highly supported, relevant, industry-specific learning programme, it equips them with the necessary skills to become excellent employees.

Re-think your approach to recruitment—continuing the theme of growing your own talent, consider hiring staff who don’t necessarily have all the correct requirements but help them grow into the role. Or, you could try hiring candidates with all the right skills but perhaps less experience than you initially sought.

How you find talent—there’s an increasing trend to develop a pipeline of talent through engagement with schools and career activity in their local community.

Work with freelancers—possibly one of the easiest ways to solve problems with skills shortages. With freelancers, consultants, contractors and more, you can fill gaps quickly and cost-effectively. Their expertise, availability and flexibility allow them to work within any timeframe, budget, and project.

Here to help

Robust risk management is critical to mitigating the effects of staff shortages.

Arrange a meeting with your Marsh Commercial account executive to discuss any of the points raised in this email or learn more about our menu of risk management services.

Contact Leah Gregory on 07385 482545 or email leah.gregory@marshcommercial.co.uk.

This is a marketing communication.

Marsh Commercial is a trading name of Marsh Ltd. Marsh Ltd is authorised and regulated by the Financial Conduct Authority for General Insurance Distribution and Credit Broking (Firm Reference No. 307511). Copyright © 2024 Marsh Ltd. Registered in England and Wales Number: 1507274, Registered office: 1 Tower Place West, Tower Place, London EC3R 5BU.

All rights reserved.

A business of Marsh McLennan.

Hobart’s specialist cooking division is in buoyant mood after a year of significant sales growth alongside several key partnerships with associations and individuals including University College Birmingham, The British Culinary Federation, the Junior and Senior England Culinary teams, and celebrity chef Angela Hartnett.

A new focus on a slimmed down ‘hero’ range of innovative cooking products, with features and benefits expertly demonstrated by the dedicated Hobart Chef Brigade, has helped build both credibility and sales for the division, resulting in a number of big wins in the last 12 months.

Alongside this, Hobart secured a partnership with the highly prestigious University College Birmingham to provide new equipment for its hallowed Competition Kitchen, where young chefs can cut their teeth on class leading kit including The Hobart Maestro solid top cooking range, High Speed Steamer, Precipan and Hobart combi ovens.

To mark the arrival of the new equipment, the manufacturer invited celebrity chef, Angela Hartnett to the University College Birmingham to surprise a group of first year students and deliver a very special guest lecture, mentoring them through the creation of a stunning Gnocchi and Lamb Shoulder Ragout dish, before presenting them with a very special chef’s knife at the close. View the video here.

Allied to this, the Hobart Cooking Division has built a close partnership with leading association, The British Culinary Federation (BCF), not only throwing its support behind Team England, sponsoring both Junior and Senior culinary teams as they prepared for the coveted Culinary Olympics at the start of 2024, the manufacturer also hosted a delegation of BCF chefs at its Peterborough HQ. Working with the in- house brigade, to put the range through its paces, the BCF delegation were able to gain a unique insight into the many features and benefits of the new Hobart cooking portfolio.

Cooking and Food Prep Product Manager John Stewart says: “It’s been an exciting few years working with the Hobart Cooking team and now our strategy – focused around a slimmed down range of innovative machines, and building credibility in the marketplace by expanding our influence across key sectors, from student chefs, through to chefs at the highest levels the culinary world – is really paying off in terms of sales figures.

“Training, development and product innovation are key facets of the Hobart Cooking mantra, and as we go into the new financial year, we are only just getting started. We have the right product range, the right mix of in-house expertise, and, in late summer, a few surprises up our sleeve to try and build on one of our most successful years yet.”

To find out more, visit www.hobartuk.com