A fascinating insight into ceda Partner Novameta

A fascinating insight into ceda Partner Novameta.

ceda Partner Novameta, who has also updated their profile on our website, provides a refreshing and fascinating insight into their background and future plans in this engaging article that includes comments from their director Mindaugas Jonuškis.

Please click here to read the article in full. 


Chris Fay C.F.S.P from BRITA Professional explains why preventative maintenance is key to keeping kitchens running smoothly when the industry reopens.

Time-saving SOS: How to achieve optimum kitchen equipment efficiency.

In this article Chris Fay C.F.S.P from ceda Partner BRITA Professional explains why preventative maintenance is key to keeping kitchens running smoothly when the industry reopens.

In 2020 alone, kitchen professionals dealt with 84 days of equipment breakdowns, that’s almost a quarter of the year! As well as having an impact on efficiency and budgets, this is also a huge source of stress. And, at a time when more than eight in ten (81%) professional kitchen workers admit to feeling stressed at work, it has never been more important to take steps to reduce the pressure.

New research from BRITA Professional reveals that almost two-thirds (61%) of kitchen professionals have to manage equipment breakdowns on at least a fortnightly basis. So, it’s not surprising that almost half (47%) believe having more reliable equipment would make their kitchen more efficient when able to reopen. Although unreliable equipment is a longstanding issue, there are some simple steps that staff can take to minimise the risk of disruption to service when the industry reopens:

  1. Create cleaning schedules: Almost four in ten (39%) hospitality workers would like more robust cleaning schedules to keep the kitchen running more efficiently. Creating a schedule also ensures that the whole team shares the workload – and it feels like less of a chore when everyone is doing their bit.
  2. Prevent limescale build-up: A high proportion of breakdowns are related to limescale, so preventative maintenance is vital. Limescale build-up not only causes breakdowns, it also means that machinery requires more energy to reach optimum temperatures. Using the correct water filter and changing it regularly will help machines to run more efficiently – and last for longer, as well as eliminating costly repairs.
  3. Invest in quality equipment: Always choose machinery that meets your maximum needs so that you have the capability to match demand. It may cost more initially, but it’s a worthwhile investment as it will last for longer, saving money over time.
  4. Outsource maintenance: BRITA Professional’s research found that 35% of kitchen staff say cleaning equipment sends their stress levels soaring. So, it makes sense that a quarter of professionals would like all maintenance to be outsourced to a third party, giving chefs more time to focus on what they love the most: creating incredible food for customers.
  5. Focus on sustainability: Three-quarters (75%) of hospitality professionals would like to increase sustainability in 2021, with over a third (36%) saying they would like to achieve this by focusing on equipment and energy efficiency. Preventative maintenance can reduce the amount of machinery sent to landfill, so it’s not only an important way to save time and money, but it also helps to protect the environment.

BRITA Managed Services can help to improve kitchen efficiency by supporting operators with a bespoke preventative maintenance package which suits their business needs. By offering advice, monitoring filter usage and carrying out essential filter exchanges, kitchen professionals can rely on their equipment to have a longer life span and deliver a smooth service when they need it most.

The research results are available in a new BRITA Professional toolkit: At Boiling Point: which offers vital tips on how to ‘filter out’ inefficiency and stress, as well as save time, money and the planet in 2021. Take a look at our At Boiling Point Toolkit here: brita.co.uk/boiling-point

www.brita.co.uk/professional

0844 742 4940

Twitter: @BRITAPRO

LinkedIn: BRITA Group

#LifeIsBetterFiltered

*All stats in this article relate to research conducted by BRITA PROFESSIONAL and 3GEM among 500 professional kitchen workers (November 2020)


ceda Partner First Choice Announces The Reopening of its Training Courses

ceda Partner First Choice Announces The Reopening of its Training Courses

We are delighted to announce that from Monday March 1st, following the Government’s latest announcements, First Choice Group Training centre is reopening its doors for technicians’ courses, our OEM manufacturer partners training and demonstrations.

The First Choice Training team are working hard to ensure that we are able to accommodate as many attendees as possible while maintaining enhanced safety standards during the pandemic

To ensure qualifications are up to date upon returning to work, technicians are allowed to book and attend courses & assessments while furloughed and up to 6-months before their ACS Gas accreditation expires.

Martin Dagnall, Head of the First Choice Training Division comments:

“Reopening while ensuring the safety of our team and customers was the number one priority.

First Choice has introduced a number of safety and hygiene measures since the start of the pandemic to ensure that the supply of crucial equipment parts could continue in support of the healthcare sector. We’ve built on top of those measures to enable technicians to come into the building safely for ACS assessments.

Safety screens, hand sanitiser stations and social distancing signage are just some of the measures that are now regular features at First Choice HQ. Additionally, having ample space in our training centre means that we can ensure social distancing is comfortably maintained during ALL assessments and training sessions.”

As the pandemic continues online meetings, conferences and training sessions have become more and more prevalent in our industry.

Martin and the team are in the process of developing bespoke digital solutions that may enable online training seminars in the future; particularly for our Managed Learning Programme for New Gas Engineers (MLP). This is another way in which First Choice seeks to innovate and provide solutions to the current challenges faced by our industry.

First Choice Group Training is the only assessment centre in the UK that is dedicated purely to commercial catering equipment. That familiarity with the assessment equipment means that technicians can complete their assessments far quicker than at a domestic centre. Our range of assessments cover the following classifications:

  • CCCN1– Core Commercial Catering Gas Safety
  • COMCAT1– Open Burner Equipment
  • COMCAT3– Deep Fat & Pressure Fryers
  • COMCAT5– Forced Draught Burner Appliances
  • CONGLP1– Various LPG Classifications

More information on assessments and booking is available on our ACS Assessments page. Members of the FEA and ceda receive a 20% discount on all bookings.

First Choice Training is also beginning to offer some of our other training courses, and we will be publishing more details on these soon. In the meantime, if you have any questions or concerns relating to training and assessment needs, please contact our Training Team who will be happy to help.

Contact Information

Call: 01543 460 385
Email: acs@firstchoice-cs.co.uk

We are delighted to be able to be welcoming customers & suppliers back to the First Choice Training centre. With the safety of All attendees our number priority.

Please subscribe to the First-Choice social media channels for more updates on specific catering courses, future OEM manufacturer and specific industry associations events being held at our Training centre and online.

Stay safe. Together will beat this.


ceda Partner Electrolux Professional Launches Energy Efficient Glass and Undercounter Warewashing Range

ceda Partner Electrolux Professional Launches Energy Efficient Glass and Undercounter Warewashing Range

Electrolux Professional has expanded its popular green&clean warewashing range to include new glasswasher and undercounter models.

The new models build upon the success of Electrolux Professional’s larger green&clean Rack and Hood type warewashing lines. They are designed to deliver sustainable, efficient, and high-performance cleaning to smaller-volume operations such as bars, pubs, cafes, small restaurants, and QSRs.

The green&clean undercounter model can save up to 25% on running costs compared with conventional warewashers, owing to a low rinse water consumption that saves electricity, water, detergent and rinse aid. Electrolux Professional’s new glasswasher is similarly efficient, and incorporates cold rinse technology to provide hygienically cold glasses, ready for immediate use.

Steve Bowler, Design and Product Manager at Electrolux Professional, comments:

“Now more than ever, businesses are looking at how to make changes that will have a positive impact on the bottom line. This is true for catering operations of all shapes and sizes, which is why we’ve introduced the green&clean glasswasher and undercounter warewashing range.”

“Boasting unrivalled energy efficiency, we’ve tailored them specifically for operations which require a quick and dynamic service, all the while maintaining optimum hygiene results. For example, the green&clean undercounter model has a double skin insulated door and cabinet to ensure less heat dispersion, and a low noise level to avoid disturbing customers, even when installed front-of-house.”

Both the green&clean glasswasher and undercounter warewasher are compatible with Electrolux Professional’s OnE online portal. This facilitates 24/7 remote real-time monitoring across multiple appliances and locations, providing a transparent insight into operational efficiency and increasing equipment uptime.

Crucially, the new models have been designed for maximum accessibility and usability. This is true for operators, thanks to a user-friendly control interface and an ergonomic counterbalanced door, but also for ongoing maintenance. The glasswasher enables front access to components for easier servicing, while the undercounter version can be positioned on wheels to facilitate cleaning both behind and underneath the machine.

Steve concludes:

“The most important factor in the specification of catering equipment will always be performance, but this has to be backed up with efficiency and usability. By introducing the green&clean glasswasher and undercounter warewashing range, we’re ensuring that smaller-volume operations can benefit from optimum dishwashing capabilities.”

Fore more information, please visit: https://www.electroluxprofessional.com/gb/commercial-kitchen-equipment/dishwashing-equipment/glasswashingandundercounters/


Latest Newsletter from ceda Partner Liebherr

Latest Newsletter from ceda Partner Liebherr

Please find a link to the latest newsletter  from ceda Partner Liebherr.

https://ceda.co.uk/download/18176/


Image of first page of Liebherr Pro File Newsletter January 2021

Latest Newsletter from ceda Partner Liebherr

Latest Newsletter from ceda Partner Liebherr

Please find a link to the first newsletter of the year from ceda Partner Liebherr.

https://ceda.co.uk/download/18014/

Image of first page of Liebherr Pro File Newsletter January 2021