Welcome to the July issue of ceda’s connected

As part of our look back over the last 50 years of ceda, we explore the 1990s and the key moments in the association’s history.

As part of ceda’s role to encourage members and partners to ensure that their engineers are knowledgeable and competent in all aspects of their jobs, we have worked with Water Regs UK to develop a new industry specific training course.

Continuing our spotlight on the women in our industry, this month we spoke to Olivia Brunskill, Junior Designer at CHR Foodservice Equipment Ltd about how she arrived in the sector and her experience so far.

Keeping up our commitment to shine a light on sustainability in our industry, we caught up with the panellists from the sustainability discussion at last year’s ceda Conference, to delve a little deeper into the area of sustainable kitchen design.

We’re delighted to announce the brand new award, The Operator’s Choice Award, exclusive to those shortlisted in the design projects categories of the ceda Grand Prix Awards 2022.

We hope you enjoy this issue of connected and we welcome your feedback and contributions for future editions.

As part of ceda’s role to encourage members and partners to ensure that their engineers are knowledgeable and competent in all aspects of their jobs, we have worked with Water Regs UK to develop a new industry specific training course. When satisfactorily completed, it will not only provide installation and service engineers with a comprehensive knowledge and understanding of the Water Supply (Water Fittings) Regulations 1999 and how they apply to their jobs but also qualifies them and their company to apply to join one of the Water Companies’ Approved Contractors Schemes. They can also be listed on the WaterSafe website (https://www.watersafe.org.uk/) which promotes Approved Contractors.

Membership of an Approved Contractor Scheme not only provides close links to their local Water Company but also enables engineers to self-certify that their work is in accordance with the regulations. This eliminates the need to give notification and seek approval from Water Companies prior to being able to commence work.

The course is one of the essential training modules for the Catering Equipment Installers Industry Training Standard which is the only route for non-gas accredited installation engineers to qualify for a CSCS card.

ceda’s Adam Mason comments, “The development of this new training course is another great initiative for the Industry and significant value to ceda Members. It has been a pleasure to work with Water Regs UK on its development, and now delivery. Everything we do is about the ongoing creation of industry-specific training and education tools and as a part of ceda’s wider focus on Learning, Education and Development, it is fundamental in increasing professionalism, expertise and business opportunities for ceda Members.”

The course involves studying learning material for at least three weeks prior to a one-day course involving a review of the learning material in the morning prior to taking a multiple choice question assessment in the afternoon.  Initially the course will only be delivered live, however, in due course it is planned to deliver it online.

The course is delivered at cost to members and their subcontractors.

Further information of the course including dates, costs and how to book are contained in a detailed leaflet which is available from Peter Kay peterkay@ceda.co.uk or Adam Mason adam@ceda.co.uk.

Have you been introduced to the new MKN DigitalKitchen configurator yet?

This new, interactive kitchen configurator tool can cut up to three weeks from the typical design process for dealers and consultants.

For the first time, we can work collaboratively with dealers and end users in real-time to develop kitchen designs using MKN’s modular and bespoke professional cooking solutions. It means:

• Live drawing of 3D designs using MKN products using simple ‘drag and drop’ functionality
• The ability to change configuration in seconds to suit requirements
• We can produce budgets, visuals, CAD drawings, electrical information and specification lists all at the touch of a button
• Dealers can download drawings via PDF or CAD drawing
• End users can share a 3D plan of the kitchen design via QR code, so everybody in the business can have easy access to initial designs

“This is a unique tool in the market that fast tracks the design process and takes out a huge chunk of work for our distributor partners and their end user customers. We can sit down together either in a room or online and design an MKN kitchen in real time, before providing all the resources needed to share and approve that design.”

With MKN DigitalKitchen, we can:

• Give customers the ability to interact with their own design process
• Create 3D visuals, offering a far better representation than a traditional 2D drawing
• Make it easier for customers to share designs with stakeholders
• Cut the need to go back and forth with changes – saving up to three weeks on the typical design process

To speak to the MKN team about their professional cooking technology, visit www.mkn.com or call 01329 757890

The five-star Landmark Hotel opened its doors in 1899 and for the last 123 years has provided an oasis of luxury in central London – welcoming guests into their iconic Winter Garden, an eight-story courtyard covered by a glass roof. The Winter Garden Restaurant is just one of many dining areas in the Landmark which includes The Mirror Bar, Great Central Bar, Garden Terrace, plus private dining in the Empire Room, Grand Ballroom and Tower Suite – all of which are served by the main kitchen and its 62 strong brigade. Following a six-month refurbishment programme, the Landmark recently reopened its kitchen after a complete transformation of the layout, operations, facilities and equipment.

The refurbishment was led by Executive Chef, Gary Klaner who worked closely with project managers Berkeley Projects. Gary’s objective was simple – a new kitchen with quality equipment to optimise efficiency, so his brigade could continue to achieve the exemplary culinary standards The Landmark is renowned for. A key consideration for Gary was the installation of a complete system to manage the Fats, Oils, Grease and Starches (FOGS) – a natural by-product of the foodservice industry which is strictly regulated. Gary shared what his priorities were when reviewing various FOGS management options:

“Obviously the most important thing for us is that any FOGS system is compliant with regulations, meets industry standards and ensures we maintain the highest possible hygiene levels. We were also looking for something with a proven track record, that is efficient, cost-effective, long lasting and odour free! We were clear that any FOGS solution must also be easy to maintain and require minimal input from staff. After the design team reviewed available options, they agreed to proceed with Mechline’s proposed FOGS system which consisted of BioCeptor, GreasePak and Food Waste Strainers.”

Mechline’s BioCeptor system combines the power of GreasePak’s BBA approved, biological treatment solution and its naturally occurring, non-pathogenic bacteria, with the FOG Intercept and Treatment unit (F.I.T). The result is that drains are kept clear and free-flowing as FOGS are permanently degraded into smaller compounds so they cannot reform or solidify – providing the level of FOGS management performance Gary required.

In addition, Mechline’s easy-to-use Food Waste Strainer, with its innovative basket design, helps to prevent food waste sediment getting into drains in the first place – and when used with the BioCeptor system can prolong intervals between servicing in comparison to a standalone grease trap.

Oliver Tuff, Project Director at Berkeley Projects, commented: “After the complexity of striping out the existing facilities and the installation of a completely new kitchen Mechline’s products were very easy to fit and the products themselves are very flexible. For example, the BioCeptors have universal fittings, which makes plumbing incredibly simple. There are no electrics to consider, which makes connection and placement much easier. After the products were installed the Mechline’s service team were a great help with the commissioning and helping with staff training programmes. In terms of costs, the systems represented great value to the client.”

Six months on, Gary Klaner has been delighted with the decision to use Mechline’s products in their new kitchen as he explains: “The greatest compliment is that we don’t really have to be involved in any day-to-day process. The Mechline FOGS systems are in, working, and being well maintained. Our involvement is absolutely minimal. They’re discreet and just work efficiently in the background. I can’t praise Mechline’s service team enough; they were very attentive and had great engagement with the on-site team. It’s great to just have an odour free kitchen and clear drains!”

Oliver concluded, “We’ve had great feedback from the team around Mechline’s whole end-to-end service. We already recommend Mechline FOGS solutions with every confidence and will continue to do so with future clients.”

ceda represents over 100 companies across the UK. And each and every ceda member is a specialist. Design specialists, project specialists and equipment specialists. All exclusively serving the foodservice, catering and hospitality industry. We’re massively proud of what our members create. And so, ignite is their showcase.

In each issue we feature amazing projects and installations for organisations of all sizes up and down the UK and beyond.

In this edition we’re shining a light on past ceda Grand Prix Awards winners and nominees. We hope you’ll agree the projects showcased over these pages show the expertise, passion, skill and attention to detail ceda members put into their work.

We hope that you enjoy ignite.

If you like what you see, please contact the relevant ceda member (there is a live link on their logo to their website) to discuss how they can bring your next foodservice project to life.

Alternatively, to learn more about ceda and our members, please visit our Find a Specialist page