Hobart has scooped Supplier of the Year for ‘New Product Development – Kitchen Efficiency’ at the latest Foodservice Equipment Journal (FEJ) Awards, held this week at the luxurious Pan Pacific London.

The prestigious award was given to our global first Two Level Washer – a unique category of machine designed to address the challenges facing operators in all sizes of commercial kitchens.

The award was created to recognise manufacturers producing some of the most exciting and efficient catering solutions in the marketplace. The shortlist, chosen by a respected panel of operators and distributors, read like a who’s who of suppliers in refrigeration, cooking, food prep and warewashing. Yet it was Hobart’s groundbreaking innovation that was chosen as the perfect, winning solution for improved kitchen efficiency and workflow by an online audience of end users, voting in the lead up to the awards night.

Hobart Sales Director, Cara Williams was on hand to receive the award and commented:

“We’re absolutely delighted to pick up this esteemed accolade, chosen by multi-site operators and an influential online audience of end users, and see it as real validation for our hard work in forecasting, testing and bringing to life the kitchen solutions of the future. Put simply, the Two Level Washer stands proudly in a category all of its own – a double capacity, space efficient design with the same footprint as a single hood machine. The true meaning of innovation. Thank you to the FEJ team for a fantastic night, to everyone who voted for us and congratulations to all the other deserving winners.”

Hobart’s Two Level Washer benefits from:

Double Capacity

The machine’s double capacity chambers can wash up to 120 racks per hour.

Space-Saving Credentials

Space efficient design with the same footprint as a single hood machine.

Improved Efficiency

Use chambers simultaneously or independently to keep up with fluctuations in customer footfall.

Innovative Thinking

Exclusive patent-protected technology.

Maximum Flexibility

Manage the demands of both front and back-of-house teams by washing different types of ware simultaneously.

Reduced Maintenance Costs

Due to higher capacity functionality.

Reduced Operating Costs

Up to 35% reduction in detergent consumption as the SENSO-ACTIVE system constantly monitors the quality of the wash water.

To find out more about the Two Level Washer click here.

As of the 1st October 2023, new legislation around the supply of single-use plastics has officially come into effect across England, Wales and Northern Ireland. 

The new legislation bans the supply, sale or offer of single-use plastic plates, trays, bowls, cutlery, balloon sticks, and certain types of polystyrene cups and food containers.

As a market leader with a real commitment to sustainable issues and a global reach into territories where single-use plastics have either been eradicated or their usage severely curtailed, Hobart’s expert teams have been able to get at least two years ahead of the UK market. 

The result is a range of highly effective and hygienic reusable plastic washing and drying solutions for all sizes of operation – from the smallest cafés to the largest stadiums.

Undercounter Solution

Hobart’s undercounter PREMAX FP machines offer the best possible drying results for reusable cups, bowls and bottles for smaller sites.

• Built-in TOP-DRY reduces drying time and negates the need for drying areas. 

• Specially developed rack systems keep lightweight plastics in place.

• Hobart’s unique HYLINE Rinse Aid provides superior drying performance for plastic cups, cutlery, and dishes – saving on costly and laborious drying and stacking time. 

Hood-type Solution

Hobart has created a unique, active hood-type drying system which can be retrofitted to existing tabling at any time. 

• Installation is simple and can be adapted to a specific kitchen footprint. 

• Using HYLINE Rinse Aid, operators can achieve fast, stain-free drying of plastics, saving valuable time, while prioritising a fully hygienic finish.

Rack and Flight-type Solutions

When there’s absolutely no compromise on capacity, speed, efficiency and easy drying of reusables, Hobart’s ground-breaking Rack and Flight-type machines provide the perfect solution.   

• The DYNAMIC-DRY function on Hobart’s rack machines increases drying efficiency by up to 50% – cleaning up to 60 racks or 1,500 cups per hour.

• Hobart’s flight type dishwashers can wash up to 10,000 cups per hour, while a specially developed cup conveyor belt enables lightweight, reusable cups to be cleaned without a rack.  A powerful and highly efficient blowing zone removes excess water via air blades on all four sides.

To discover the right set up for your operation, and to see how much switching to reusables could save your customers, visit www.hobartuk.com/reusables

Hobart, redefining innovation to make kitchen life easier.

September 26th will see 20 new apprentices from companies across the industry, inducted onto the apprenticeship course developed by ceda and run in conjunction with ECTA. The induction will take place at ECTA’s training facility in Hazel Grove, Stockport.

This is the fourth cohort of apprentices to join the programme and the largest to date indicating the value those companies involved in the foodservice equipment industry see in bringing new talent into their businesses through ceda’s apprenticeship.

The apprenticeship standard, developed by ceda members, is officially called “the Commercial Catering Equipment Technicians Apprenticeship Standard (No. ST0791)”. The scheme has already seen three successful intakes since its launch in February 2020.

Peter Kay, ceda’s Technical Support Advisor Commented, “ it’s hugely rewarding to see such a large group joining the programme. We put a lot of effort into creating the standard and encourage all businesses both within ceda and those who are not affiliated with us, to talk to us about how this can help their businesses. The course is open to all.”

Two training organisations offer the 27 month course in the UK, ECTA in Hazel Grove, Stockport and NESCOT in Epsom, Surrey. NESCOT are currently recruiting for their first group and are conveniently based for those in London and the South East although those from further afield are welcome.

The funding for the apprenticeship is £15,000 which covers the cost of all the training and the End Point Assessment. Employers who do not pay the Apprenticeship Levy (those with an annual payroll of less than £3 million) are entitled to 95% of the total funding and have to pay the balance of 5% (£750). Employers who do pay the apprenticeship levy will be able to claim the full £15,000 from their levy account.

For further information on the course, please contact Peter Kay of ceda at peterkay@ceda.co.uk or on 07770 848798.

59% of businesses in the UK have disposed of good equipment by sending it to scrap or landfill, wasting organisation’s resources and causing harm to the planet.

Ramco (a ceda Associate Partner) want to change that. They’re experts in helping foodservice, catering and hospitality businesses to sustainably dispose of their unwanted equipment – and helping them benefit financially in the process. It’s a win-win for planet, profit, and people!

Sustainable disposal tailored to your needs

Having worked with many UK Catering Equipment Distributors in the past, we have a comprehensive understanding of the industry and know about the challenges involved. That’s why we offer an all-inclusive service that covers everything from pick up to resale, individually to your business.

We contribute to the circular economy

Sustainability is at the core of everything we do. We actively contribute to the circular economy, by avoiding valuable assets going to waste and instead extending their lifespan, minimising environmental impact.

Peace of mind – your asset disposal in expert hands

When you choose Ramco, you can trust that we operate with transparency at every stage of the process. We understand the importance of compliance and ensure that all necessary regulations are met.

We maximise the value of your used equipment

If you’ve got surplus assets sitting idle, the sooner you shift them, the more resale value they’ve got. We’re able to find potential buyers for nearly every piece of equipment we pick up. Then we split the sale price with you – boosting your bottom line.

Do you have surplus catering equipment sitting idle?

Contact us here, and our team of experts will be glad to assist you in maximising the value of your old assets, efficiently and sustainably.

ceda is delighted to welcome Tricon Foodservice Consultants Limited as the newest Associate member of the association. With over 120 members and 50 partners ceda continues to see an increase in interest from like minded businesses who share their desire to encourage excellence and strive for improved standards in both their own businesses and the wider Industry.

As one of the leading foodservice consultancies in EMEA/Asia, with a team of over 50 staff based in their London and Dubai offices, Tricon will greatly strengthen the ceda community expanding the association’s reach, remit and enhancing the work that they do, further connecting the Industry.

Adam Mason, ceda Director General commented “I’m delighted to welcome Tricon to ceda. Speaking with Mike, it’s very evident that our organisations share a similar outlook on topics like; training, learning, education and development, attracting the future workforce and positively promoting the Industry. I very much look forward to working together.”

Mike Coldicott, Tricon Managing Director commented “Tricon are delighted to be joining the ceda community as an associate member. As a market leading consultant we feel it is hugely important to build strong relationships with the industry’s equipment supply and manufacturing companies. This will ensure there is proactive dialogue in making our industry market relevant with regards to sustainability and ethical supply chain sourcing which is so important to many of our clients, whilst also supporting initiatives to showcase how dynamic and interesting the industry is. Helping to make sure the next generation of talent are aware of the exciting employment opportunities available.”

Mike Coldicott – Managing Director, Tricon

ceda Silver Partner, Boss Contract Furniture Ltd, have had a busy August with schools, colleges and universities all requiring their summer refurbishments in place by early September, in readiness for the autumn term.

Some of our late July to early September installs include:

-Birmingham City University, Main Curzon Restaurant – Total Refit

-Downsend Junior School – Dining Areas

-Plumpton College – New Build Offices, Tables and Chairs

-Ionions Rugby Football Club – 250 Chairs

-Seaford Rugby Football Club – Full Refurb

-Gratte Brothers – Head Office Social Spaces

-Wimpy Restaurant in Southsea – New Games Area

-Tides Restaurant in Lymington, Dorset – Full Restaurant

-Worcester County Council – Public Terrace and Dining Area

-Searle’s Holiday Resort – New Restaurant

-Little Gems Fine Dining Pub Group x4 – Indoor and Outdoor Furniture

The installations required a huge mix of furniture styles and features which were all supplied without any issues.

Please remember to ask us for help when you have any opportunity to supply furniture to your clients. You do not need to know anything about furniture as we will do everything for you, from meeting the client, taking the brief, sketching the layout and providing a quote.

We do not supply direct, only via YOU, the distributer…

Please note our new email address below and please let your teams know that furniture is part of your offer, we are very competitive.

Please give us a call and see where it takes us, or email jon@boss-furniture.co.uk.

The multi award-winning FlexiChef from ceda Platinum Partner, MKN, assists your customers in meeting their kitchen goals. It heats, cooks and cleans fast, with a host of intelligent features to maximise performance and optimise the complete cooking process in busy kitchens.

Is FlexiChef front of mind for your next project?

• – Fry, steam, boil, deep fry, high speed cook or sous vide cook at high speed, all in one appliance
• – Up to two times faster than conventional pressure cooking technology and up to three times faster than conventional cooking equipment
• – Includes MKN’s MagicPilot operating system, for fast and intuitive operation like a smartphone
• – Available in five size variants from 50 to 150 litres and the FlexiChef Team, which combines two units into one appliance
• – Includes SpaceClean^® technology, the first and only automatic cleaning system for skillet pans
• – Suitable for all high-production kitchens including private and public sector

With FlexiChef, your customers can:

• – Produce consistent food day after day
• – Combines multiple appliances into one high speed production cooking appliance
• – Optimise space, maintenance costs and productivity
• – Deliver production cooking faster and more consistently

Don’t take our word for it, see what FlexiChef users have to say.

“The scope is unlimited. From sous vide, to overnight, to express. I was cooking pasta in three minutes in bulk during trials. Barley usually takes 45 minutes to boil, now it takes minutes.” – Raouf Mansour, Head of Catering, Ashford and St. Peter’s Hospitals NHS Foundation Trust

“We need products that can deliver food when it’s needed, at scale. We know the quality of MKN’s equipment and we know it delivers the volume, quality and consistency we need – so it makes sense for us to install it across all kitchens.” – Judith Gregory, Education Catering Business Manager for Cardiff Council and LACA Regional Chair for Wales.

Find out more

Want to learn more about FlexiChef?

Visit www.mkn.com/en/flexichef or call 01329 757890 to get in touch with the MKN team.

Stylish, Built to Last & Sustainable

ceda Silver Partner, Precision Refrigeration’s latest incarnation of its top selling 670 series refrigerated counter products is the culmination of two years design and testing work by their R&D department, incorporating the latest advances in energy saving technology and valued feedback from customers. The result is not just a sleek new “front of house” modern look, but A grade energy labels for all GN1/1 refrigerated counters… including those with drawer configurations.

These new counters can still be completely built-in, with no need for ventilation gaps at the back, top or side. The condensing unit draws in cool air and expels it entirely through the innovative and stylish “ventless” front grill – even in the hottest kitchens.

They have also been designed to be our most sustainable products yet. With electricity prices at their current high levels, energy efficiency is more important than ever, for both the environment and the bottom line. Reusability is also a key feature. The new design is modular and extremely flexible allowing an operator to repurpose an old freezer counter into a fridge for example. The refrigeration systems can be easily swapped out and new doors, or even drawers, can be added to reuse an old counter rather than buy a new one. Once the product does reach the end of its life, 98% of the materials are recyclable.

Increased insulation, an improved thermal break, better internal airflow technology and the latest energy efficient refrigeration components have all contributed to achieving these enviable energy results. The refrigerant and insulation material used also have zero ODP (Ozone depletion potential) further contributing to the product’s sustainable credentials.

Precision will be showcasing these new products at HOST in Milan from 13-17th October. Hall 2 Stand F35-G36.

Full details of these new products can be found on our website here: https://www.precision-refrigeration.com/counters

It’s Gas Safety Week 2023 and whilst the Gas Safe Register tends to focus this on householders and the domestic market, gas safety is just as relevant to commercial kitchen operators whose kitchens, unlike those in a house or flat, will possibly be used by a variety of people for much longer periods of time and therefore it needs checking and maintaining on a regular basis.

So, when it comes to maintenance, what do the regulations actually state?

Section 35, Part F of the Gas Safety Regulations 1998 (Installation and Use) states:

It shall be the duty of every employer or self-employed person to ensure that any gas appliance, installation pipework or flue installed at any place of work under his control is maintained in a safe condition so as to prevent risk of injury to any person.

The regulations do not actually say how they should be maintained or how frequently, however, other documents do provide some clarification…

HSE Catering Information Sheet 11 ‘The Main Health and Safety Law applicable to Catering’ states:

No set inspection of gas systems is specified but it is good practice to have such systems inspected for safety annually.

HSE Catering Information Sheet 12 ‘Maintenance Priorities in Catering’ states:

Appliances need to be routinely serviced to ensure their continued safe operation. This must be done by competent personnel such as appropriately qualified service engineers.

HSE Catering Information Sheet 23 (rev 1) ‘Gas Safety in Catering and Hospitality’ states:

Periods between inspections may vary dependent on the equipment and its use and should follow manufacturers’ recommendations, but as a general rule, annual inspections will be a reasonable minimum frequency.

So, to summarise, gas equipment should be inspected for safety at least once every 12 months and should be serviced by competent personnel in accordance with the manufacturer’s recommendations.

Most ceda Members can offer both gas safety inspections and also planned preventative maintenance contracts tailored to suit the needs of any kitchen. To find a member near you go to https://ceda.co.uk/ask-a-specialist/.

Wrexham based combi oven manufacturer and ceda Silver Partner, Retigo UK, have launched a video about their Technical Support and WOW Training which the company organises in cooperation with industry professional Carl Hutchings.

Retigo has been in the UK market for over 14 years and experienced many challenges. Since Retigo UK was established in January 2021, the annual sales turnover has grown 10 times to what it was previously.

Aneta Juroskova, Managing Director of Retigo UK says, “High level of after sales support is key to achieve organic growth, hence as we grew, we focused on training.“

In their latest video, they describe their journey and how they support their customers.

The company organises regular installation training at its UK headquarters in Wrexham. It has also has its own spare parts distribution and dedicated service desk to handle technical enquiries almost immediately.

In January 2023, Retigo UK partnered with industry expert Carl Hutchings. Carl delivers bespoke training programmes backed and regulated by LCL Awards, he trains in all disciplines; electrical, water, gas, refrigeration, microwave and induction. Carl and the Retigo UK team developed the WOW Training programme for engineers of all skill-levels to help them speed up the process, be safe and more efficient when fixing not only combi ovens but also any other kitchen appliances.

Mike Griffiths, Technical Manager at Retigo UK says, “The Wow Training is aimed to all engineers. By providing this advanced technical training with Carl, we actually help our partners to have better engineers and save money for the end user.“