Maintaining consistent quality across manufacturing operations requires more than robust processes; it relies on regularly refreshing skills, reinforcing standards, and creating opportunities for teams to reflect on how products are built. At Foster and Gamko, this is supported through an Operator Quality Training programme delivered across all manufacturing plants.

The training forms part of an ongoing commitment to continuous improvement and shared understanding across sites. A key benefit observed has been a greater willingness among operators to ask questions and raise potential issues early. By providing a structured environment focused on learning rather than inspection, the sessions create a safe space to explore challenges, share knowledge, and identify opportunities to improve consistency.

“We’ve noticed operators are happier to ask questions and learn since we started this refresher training.” – Adam Randall, Plant Manager

Greater build consistency supports reliable operation, reduces the likelihood of issues in the field, and helps protect uptime in busy commercial environments where equipment cannot afford to fail. It also reflects Foster’s commitment to going the extra mile by investing in its people as well as the products they build, recognising that skilled, confident teams are fundamental to the business.

“Every set of trained eyes is a chance to quality check” – Adam Randall, Plant Manager

By reinforcing quality at every stage of manufacture, the programme ultimately delivers what matters most to Foster and Gamko customers: dependable performance, long-term value, and confidence that their refrigeration will stand up to the demands of daily service.

Hoshizaki UK is equipped to address the unique requirements of the growing bakery market, having launched its new BAKER series.

The impressive multifunctional units within the new BAKER series are capable of freezing, thawing, retarder-proving, storing, and temperature maintenance. Each also come equipped with 8 pre-set programmes for easy setup, with the option for bakers to also customise bespoke settings as required. Designed with the user at the heart, Hoshizaki’s intuitive touch-screen display interface is simple to use, and includes a convenient progress bar, to enable operators to plan ahead and monitor progress with ease.

Simon Frost, Director at Hoshizaki UK & Ireland, discusses the popularity of bakery products;

“The European bakery market is worth over £180 billion, according to findings published by Bakery Assist, and is only projected to grow. To seamlessly cater to this growing demand, operators should consider investing in specialist equipment.

Our new BAKER range delivers exactly that, while benefitting from all the key features the rest of the Hoshizaki range boasts, making us a leading cold-solution expert. Thanks to its multifunction capabilities, the units are a great solution to save space, compared to having one dedicated piece of kit for each stage of bakery journey. This makes it particularly appealing for smaller businesses looking to capitalise on the continued trend for baked goods.”

Boasting a Climate Class 5 rating, the BAKER series is capable of operating efficiently in ambient temperatures of up to +40^oC. Combined with key features such as an auto-closing door, and smart air distribution to ensure rapid temperature recovery despite frequent door openings, operators can start making a return on their investment straight away.

For more information on Hoshizaki, please visit www.hoshizaki.com

Limescale is one of the most common – and preventable – causes of breakdowns in commercial kitchens. When water treatment isn’t considered early, combi ovens, dishwashers and steam equipment can suffer reduced efficiency, increased energy use and costly call-backs.

Specifying the right commercial softener at design stage protects high-value equipment, supports manufacturer warranties and reduces reactive maintenance long after handover.

WaterCare works alongside ceda members to ensure softening systems are correctly sized and suited to each installation – helping you deliver reliable, long-term performance for your clients.

Planning an upcoming project? Book a free site survey with our service team to assess water quality and ensure the right solution is specified from the outset:

https://share-eu1.hsforms.com/1yuz7jTj6RsGWCoQDOnStPw2fkdtz

Are you looking to develop tailored, expert-led training programmes for your teams, but unsure what professional training can look like?

See us in action on our free, virtual training events, giving you a short taster of what our training can offer, and as a bonus, learn about a trending topic from our leading experts!

Our next event is “Leadership in an Ageing World” on Tuesday 24^th March from 12pm-1pm in collaboration with the charity, ProAge. You can register for this on LinkedIn or get in touch and we can register you manually.

Gain an understanding of how shifts in demographics are influencing skills, recruitment, and retention challenges. We will explore the dynamics of managing a multigenerational team, highlighting both the key benefits and common challenges.

In the session, you will:

1. Understand how changing workforce demographics are shaping skills, recruitment, and retention challenges.
2. Recognise the key benefits and common challenges of managing a multigenerational team.
3. Identify and apply leadership behaviours that build inclusion and enable people of all ages to contribute and perform.

Get in touch for more information about our free events or for a discussion about developing training initiatives for your teams. Please contact courteneyabbott@maguiretraining.co.uk for an informal chat.

Maidaid has officially relaunched its popular C Range of commercial warewashers, introducing a series of operator-led improvements designed to enhance performance, usability, hygiene, and sustainability and unveils there is more to come!

Developed in direct response to customer feedback, the new C Range delivers meaningful advances in design, energy efficiency, cleaning performance, and operational reliability — making it one of the most advanced warewashing solutions in its class.

The machines promise to offer:

• Smarter Design for Busy Commercial Kitchens
• Faster Cleaning & Easier Maintenance
• Industry-Leading Energy & Water Efficiency
• Certified highest hygiene standards

The re-relaunch of this range is the first step In a programme of changes and innovation from Maidaid who are committed to offering their ‘Next Generation of Commercial Dishwashers’.

To find out more go to: www.maidaid.co.uk/news/

Jestic Foodservice Solutions is proud to announce the addition of Orved, the Italian specialist in vacuum packaging and food preservation technology, to Jestic’s growing portfolio of premium foodservice brands!

The Orved products available through Jestic deliver consistent, professional results across a range of vacuum bags and trays, vacuum packing, and sous vide cooking for both hot and chilled, as well as effective, efficient regeneration.

The range includes Orved Gourmet – Professional vacuum and cooking systems for chefs and fine-dining kitchens, focused on flavour development, sous vide, consistency, and high-performance food preservation.

Orved Pastry – Dedicated vacuum technology for pastry and bakery professionals, protecting delicate structures, stabilising preparations, extending freshness, and maintaining visual perfection.

Orved Bistro – Compact, user-friendly vacuum machines for cafés, bistros, and small kitchens, offering fast, reliable everyday preservation.

Orved Packaging – Packaging solutions including vacuum bags, containers, and materials for safe storage, transport, and presentation. Orved To Preserve – Retail and consumer-focused vacuum systems designed to extend shelf life, reduce waste, and preserve food quality.

Leading the Gourmet range supplied by Jestic is the SV-Lab and SV-Lab Pro sous vide water baths – delivering precision, reliability, and consistency for professional kitchens. Sous vide offers more than extended shelf life and reduced waste – it transforms the final dish. Gentle, controlled cooking ensures even results, superior texture, and enhanced flavour. Chefs benefit from improved efficiency, better portion control, and the ability to prepare high-quality dishes in advance without compromising taste or presentation.

Rational, the market leader in hot food preparation equipment, has released two new culinary films featuring Michelin‑starred chef Tom Barnes, offering an inside look at how the iCombi Pro and iVario support consistency and creativity at Skof, his award‑winning Manchester restaurant. Barnes, who has retained his Michelin star for 2026, guides viewers through how these technologies enhance his team’s workflow and culinary output.

Since opening in 2024, Skof has become one of the UK’s most talked‑about dining destinations, and Barnes credits Rational technology as a key part of his kitchen’s success. I’ve worked with the iCombi and iVario for years, they make our day-to-day life so much easier. I’d be lost without them.”

Roasted Duck with Celeriac & Fig Leaf Sauce

In the first video, Tom prepares his signature roasted duck dish, built around a deeply flavoured sauce cooked under pressure in the iVario Pro. “Cooking the duck stock under pressure gives us a fresher flavour and a much better yield,” says Tom. Before the iVario, we’d be watching pans all day.”

The duck is then roasted in the iCombi Pro at 300°C with 5% humidity, creating perfectly even caramelisation in only three minutes, a level of precision that supports consistency across every service.

Confit King Edward Potatoes with Isle of Mull Cheddar Sauce

The second film showcases confit King Edward potatoes, yellow split pea purée, roasted chicken skin and a light yet intense Isle of Mull cheddar sauce.

Using the iCombi Pro for gentle steaming allows the team to create a cheese infusion without risk of splitting. “If you do this in a pan, it’s so easy to catch it and ruin the sauce,” Tom explains. “With the iCombi, we can set it, leave it, and know it will be perfect every time.”

Finished with a laminated brioche and fermented onion top butter, the dish demonstrates Skof’s signature balance of comfort and technical finesse.

Both new films are now available on RATIONAL TV https://bit.ly/4an2kf4, giving chefs and operators a close‑up look at how Rational technology supports precision, efficiency and outstanding results in one of the UK’s most exciting kitchens.

For more information about the Rational iCombi Pro and iVario Pro visit www.rational-online.com

Why energy efficiency matters

With energy costs remaining volatile, energy efficiency continues to be a key consideration for commercial kitchens. Refrigeration equipment runs 24/7 and represents a significant proportion of a site’s ongoing energy consumption, making efficient performance over time just as important as the initial purchase price.

“Initial outlay might be higher, but you get that back through energy efficiency, durability and fewer maintenance issues.” 

-Dipna Anand, Brilliant Gastro.

For operators, this is increasingly shifting the conversation toward total cost of ownership. In busy kitchens where margins are tight and equipment reliability is critical, energy-efficient refrigeration can keep running costs under control while reducing pressure on day-to-day operations. Design factors such as airflow, heat removal, and condenser performance all influence how efficiently a cabinet operates throughout its working life.

What this means in practice

Advances in refrigeration engineering mean modern cabinets can deliver noticeable efficiency improvements compared with older equipment, particularly as newer systems are designed to remove heat more effectively and maintain stable temperatures. For operators managing multiple cabinets and sites, even modest efficiency gains can mean the difference between an operating profit or a loss.

Efficient refrigeration can also support operational consistency by reducing heat build-up in kitchens and helping equipment maintain reliable food safe performance during busy service periods. 

At Foster and Gamko, energy efficiency is a core consideration in new product development, with recent updates across award winning ranges focused on reducing running costs while maintaining performance and reliability. Foster’s latest generation EP700H refrigerator has been designed to deliver market-leading energy efficiency on a like-for-like basis.

Further insight into how energy efficiency impacts long-term operating costs is explored in our blog on total cost of ownership in commercial refrigeration:
Total Cost of Ownership Blog

As operators continue to balance rising costs with the demands of day-to-day service, factoring energy efficiency into equipment purchase decisions has never been more important for those desiring a resilient, future-ready kitchen.

Adande Refrigeration has outlined ambitious plans for 2026, including the launch of what Managing Director Karl Hodgson describes as a solution to a “fundamental problem that’s been overlooked in commercial refrigeration for years.”

While keeping details under wraps, Hodgson revealed the innovation addresses a specific challenge affecting food safety, energy efficiency, and workflow simultaneously; something “every chef faces multiple times during service.”

The development comes after extensive consultation with chefs across the UK hospitality sector. “We’ve spent considerable time listening to chefs, really listening, to understand the friction points in their daily service,” Hodgson explained.

“What we’re developing gives chefs precise control and access in ways they’ve never had before. It’s about solving a problem that impacts their work constantly, but I can’t say more just yet.”

Adande has built its reputation on patented refrigerated drawer technology featuring Hold-the-Cold innovation, alongside blast chill units and saladettes. The company says demand for smarter ingredient organisation and workflow efficiency has directly shaped this new development.

“We’re continuing to innovate in ways that genuinely improve how kitchens operate, not just adding features, but solving real problems,” Hodgson added. “And we’ve got something special in development that we think will change the game.”

Further details are expected to be announced later in 2026.

For over 40 years, SMS Food has been supporting the UK foodservice and catering industry with high-quality butchery and food preparation equipment. We are proud to announce that we have joined the ceda community as a Silver Partner, strengthening our collaboration with fellow catering equipment professionals.

SMS Food is the sole UK provider of Berkel slicers, offering flywheel, gravity, and vertical models trusted by butchers, chefs, and catering operators nationwide. Our wider specialist product range includes meat mincers, meat bandsaws, sausage fillers, vacuum packers, and a wide range of other butcher equipment. We also provide spare parts, servicing, and technical support, ensuring that our partners can rely on the equipment they purchase from us to perform consistently and safely.

“Joining ceda as a Silver Partner is an important milestone for SMS Food,” said Saqib Aslam. “We look forward to working with fellow members and supporting the UK catering equipment industry with our expertise, high-quality products, and responsive service.”

For more information about SMS Food’s equipment, services, and ceda partnership, visit smsfoodpro.com or contact us at contact@smsfoodpro.com