BIM Training Courses

BIM Training Courses

We are pleased to announce we have recently launched a series of five, 2-day BIM training courses that we have developed in conjunction with The BIM Academy and Northumbria University.

The course is designed for ceda Members wishing to increase their knowledge of BIM processes and BIM software skills and those involved in design and collaborating on BIM-enabled projects.

BIM Training CoursesAssumed knowledge:

  • Some knowledge of BIM and BIM processes
  • Computer-literate
  • Experience of 2D CAD and/or 3D modelling would be beneficial but is not essential
  • No prior experience of Revit is necessary

Key outcomes:

  • Understanding of the key aspects of Level 2 BIM
  • Understanding of BIM processes and how these impact on those working in the Foodservice Industry
  • Experience and skills using BIM software in the context of the Foodservice Industry

Key aspects of the course will be tailored specifically to the Foodservice Industry, for example, when looking at topics such as BIM object libraries and families, we will look at examples relevant to ceda Members.

The course involves lots of hands-on, practical use of the software and laptops will be provided.

Dates & Locations

15th & 16th October – First Choice, Cannock – Newcastle

5th & 6th November – Academy Leasing, Warrington

12th & 13th November – Welbilt, Sheffield

22nd & 23rd November – Electrolux, Luton

6th & 7th December – National Catering Equipment Centre, St. Brendan’s Way, Avonmouth, Bristol, BS11 9HA

Costs

Recognising the importance of increasing knowledge on this subject amongst our Members, ceda have allocated an amount of money to subsidise the formulation and delivery of this training.<

The cost of the 2-day course is £195 plus VAT per delegate for ceda Members.

To book, please email Fiona Mason – fiona@ceda.co.uk – detailing your preferred location and names and email address of the delegate. Numbers are limited to a maximum of 10 delegates per course and will be allocated on a first come, first served basis. If there is the requirement to run further courses, we will of course do so.

If you have any questions, please do not hesitate to contact Adam – adam@ceda.co.uk.


Question

Question

Can any fellow members please recommend a company in the North West (England) that collects/disposes used Commercial Refrigerated units and provides Hazardous Waste Notes?

Replies:

  1. Cater–Kwik Ltd – http://www.caterkwik.co.uk
  2. On national basis Prices Transport – https://pricetransport.co.uk/
  3. Virudor do this for us and provide an excellent service
  4. Harrison Carr Ltd are based in Leicester but provide this service nationwide. Contacts are Louisa Carr or Steve Carr. Tel: 0116 260 2222
  5. EMR take most of ours (European Metal Recycling). I believe that they have locations throughout the UK so may be able to help.
  6. Arolite Ltd offer this service to their customers so contact them for further information – http://www.Arolite.co.uk

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commercial kitchen ventilation cleaning

NAADUK Industry Experts Lead the Way in Tackling Fire Risk

Ventilation cleaning industry experts and enforcement officers joined forces to tackle the risk of commercial kitchen fires.

Professionals from the National Association of Air Duct Specialists UK (NAADUK) shared their knowledge on Kitchen Extract Cleaning with the officers who inspect and enforce regulations across food establishments.

During a day-long seminar, Environmental Health Officers from Westminster City Council gained a vital insight into all aspects of kitchen ventilation systems and how they should be cleaned from eight NAADUK members.

The 20 officers learned about accessibility issues, what’s involved in a proper clean and the problems, such as fire risk, which can arise when systems are not properly cleaned during the Kitchen Extract Cleaning Awareness Training Day.

Peter Reid, President of NAADUK, said: “It was a wonderful opportunity of collaboration between experts in the industry and enforcement officers.

“NAADUK were able to provide plenty of information to help the officers go about their daily inspections of food establishments, such as restaurants, cafes and fast food retailers, and ensure the owners are upholding the right industry standards.”

The day opened with a presentation from Jonathan Brennan, Chairman of NAADUK, who gave an overview of Kitchen Extract Cleaning.

He was followed by experts speaking on a variety of topics including types of filters to use, a case study of a kitchen extract fire, accessibility problems and the reports and standards an Environmental Health Officer should be aware of.

The seminar also heard from organisations which have a working partnership with NAADUK including London Fire Brigade whose representative, Watch Manager Michael Richardson, highlighted the importance of proper kitchen extract cleaning to ensure systems are clear of grease build-up and reduce fire risk.

Meanwhile, ceda gave a presentation on wood burning pizza ovens and their potential risks.

NAADUK’s Peter Reid spoke about the legal obligations of building owners and facilities managers to ensure they are the right side of the law and gave delegates a full list of the legal standards which should be adhered to.

These include the LPS 2084 - Standard for Inspection, Cleaning and Maintenance of Ductwork Systems and the TR19 Guide to Good Practice - Internal Cleanliness of Ventilation Systems.

He also noted how proving competency in cleaning Kitchen Extract ventilation systems is now a major requirement for many insurance companies.

Regina MacHale, Senior Practitioner of the Health and Safety Team, Licensing and Regulatory Services at Westminster City Council, attended the seminar.

She said: “We had a mixture of managers, senior practitioners, food officers and health and safety officers – all of whom are involved in enforcement activities - at the session and they all found it very useful and informative.

“It was interesting to hear from the different speakers who were very professional and experts in their field. They gave us some good insights into issues such as accessibility to ventilation ducting, how it should be cleaned and the correct reports that should be provided.”

“The practical information given will assist us in our enforcement work and we would recommend the programme to other Environmental Health officers.”

Following the event, the officers were given CPD certificates to show their continued development and knowledge.
NAADUK provides the first register for qualified maintenance technicians who have been taught by an accredited training provider in the UK.

The aim is to improve industry standards and create a National Register of Duct Cleaners, trained and assessed to the highest standards, for use by local authorities and other organisations.

For more details visit the website www.naaduk.co.uk


CK Direct joins ceda as a Silver Partner

CK Direct joins ceda as a Silver Partner

CK Direct Duct & CleaningWe’re proud to announce that CK Direct has joined ceda as a Silver Partner. CK Direct hope to offer ceda members the best in professional kitchen ventilation and extraction solutions designed and manufactured by the Peterborough-based company.

“Since 2002 CK Direct has developed a reputation for innovation, specialist advice and manufacturing excellence when it comes to professional kitchen ventilation and extraction systems. We have seen ceda developing into a leading resource and authority in design, projects and equipment for the foodservice and hospitality sectors and the time is ideal for us to add our reputation in kitchen ventilation and extraction to them and to work closely with member companies. Our client base already includes ceda members, architects, food service consultants and many of the UK’s leading restaurants so connecting directly with more ceda members is great for us,” comments CK Direct managing director Tony Ricciardi.

The CK Direct extraction hoods are designed to the UK’s current DW/172 specification for commercial kitchen ventilation systems from the Building Engineering Services Association (BESA) that reflects the latest legislation, cooking techniques and types of professional catering equipment. Offered in 1000, 1200 and 1500mm deep models the extraction hood designs embody CK Direct’s experience in working with foodservice operations across all sectors to provide effective kitchen ventilation.

CK Direct’s continued investment in the latest equipment enables it to design, manufacture and install high quality professional kitchen extraction and ventilation systems at a competitive price with fast turnaround times. The experienced team of designers, fabricators and installation engineers will be on-hand at CK Direct for ceda members and their clients to
deliver just what they need for successful and profitable food service operations.

Find out more about CK Direct by visiting ckdirect.co.uk


Question

Question

Can any ceda Member recommend an Asbestos Awareness Training course. Preferably in an on-line or downloadable format. Thank you

Replies

  1. www.asbestostraininglimited.com
  2. We use on-line Santia Asbestos Management Ltdhttps://santia.co.uk/services/asbestos-training/e-learning Works well for us.
  3. They could try the following: https://www.safetyservicesdirect.com/ I am advised you purchase the course for £22.50 and then complete it online.
  4. We recommend Santia.
  5. We use the following site for our Asbestos awareness training: https://www.simplecompliance.co.uk/sc-product-asbestos.phtml It’s worth paying a little extra to get the certificate at the end of the course.
  6. We used ‘cloudtrainer’ however this was linked via M&S for retail projects. There are other UKATA Asbestos Awareness Training courses on line otherwise.
  7. All our staff did the online Commodious courses they are recognised by all companies for H&S purposes. £10 each but do great bundle deals for £25 – £35 of 12 different certificates. They were acceptable for us registering with SSIPs.
  8. We use High Speed Training for the on-line Asbestos Awareness Category A training. – it’s on-line.
  9. We use our H & S consultancy company Worksafe Consultancy Services Ltd. It’s an online course: http://www.worksafeconsultancy.co.uk They have the link to training on their website.
  10. High speed training do our on line courses. It’s about 25,.00 per individual, but you can bulk buy. They are accepted for all the sites we work on and you get a certificate too.
  11. HSS training trainingsales@hss.com  do their own and the UKATA course for this and it is an E Learning program that takes around 1 hour to complete.
  12. Hi-Speed training on line.
  13. I use UKATA.ORG.UK online courses.
  14. I believe a company called RESET Certification do an online course.
  15. www.bainbridgeelearning.co.uk 
  16. Our engineers have certificates from UKATA.
  17. Our company utilises an online refresher training course that all engineering personnel have to undertake annually. The Provider we utilise for this is : Lucion Consulting ( Innov8 Risk Consultants) :Tel 0345 504 0303 if you negotiate , dependant on numbers then you can achieve a good rebate on pricing.
    Eurosafe UK offer a similiar service. Telephone no: is 01904 691 515
  18. We use an on- line portal for our AA courses. This course is available to book online, alternatively call 0115 8970 529 or email training@essentialsiteskills.com to book your place or for further information.
  19. We recommend www.highspeedtraining.co.uk  

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Synergy Grill announce win, ‘FSAA INNOVATION PRODUCT OF THE YEAR’ 2018

Synergy Grill announce win, ‘FSAA INNOVATION PRODUCT OF THE YEAR’ 2018

ceda Silver Partner Synergy Grill have won an international award!

Chairman and Innovator Justin Cadbury and his British company, Synergy Grill, has again proved export clout by winning an award at Australia’s biggest tradeshow.

Synergy Grill attended the renowned Australian industry event ‘Fine Food Australia 2018’ and took home the top prize of ‘FSAA Innovation Product of the Year’.

The win in Australia comes at a relevant time, as Synergy Grill announced today (13th September 2018), their new strategic plan to export their products to more countries across the globe. This will be supported by global brand activity including the search for more global representatives. Leading Australian distributor, FSM Food Service PTY LTD represents Synergy Grill in Australia and is equally delighted with the prestigious award win.

Synergy Grill’s export strategy will also be bolstered by the product’s unique credentials: all Synergy Grill products are designed, sourced and invented in the UK, they use no fat tray and reduce ventilation strain whilst keeping them cleaner. Developed to create better tasting, healthier foods with low energy usage, Synergy Grill helps save money and the planet. With money saved on energy, Synergy Grill products often pay for themselves within a year allowing restaurants to deliver a better food product at a lower cost base…

Fine Food Australia welcomes over 1,000 exhibiting brands showcasing: general & speciality food, catering equipment, hospitality equipment, bakery, drinks, coffee, tea, dairy, meat & seafood, retail & technology, fit-out & design, packaging, natural, organic & free-from and more!

Congratulations are in order!

Justin Cadbury, Chairman of Synergy Grill, said: “I feel very proud. SYNERGY has received many awards around the globe over the last few years and this is further evidence that this product truly is innovative and fits the global market perfectly. Our sales of these units are gaining momentum as the word spreads.”

Despite personal opinion on Brexit, it is looming – and our industry needs to take advantage of what opportunities lay overseas and within exporting, and there are plenty! I look forward to challenging mainstream attitudes to wasteful energy usage within the food across the globe as well as promoting British technology”.


Don't Forget to Register for the Technical Conference

A Spectrum of Opportunities

This years technical conference includes sessions on:

  • TR19 – Internal Cleanliness of Ventilation Systems – BESA Review and update
  • Fire Suppression systems – In view of the Grenfell disaster, even greater emphasis is now being put on fire prevention in commercial kitchens. This session will update delegates on the types and uses of fire suppression systems and new developments.
  • Waste Regulations and other updates on relevant regulations and standards
  • UKLPG COP24 Part 3 – Use of LP gas for commercial catering events, street food and mobile catering. UKLPG have recently produced this document and will outline the changes that have been made.
  • Ventilation – a seminar to discuss DW172 12 months on and how it compares to the new EU standard EN16282 and also latest guidance on control of odour and noise.
    In addition to speakers on a relevant range of topics, there will also be one on one surgeries on Gas Regulations, Refrigeration and SSIP as well as a round table discussion session to identify current issues that members face plus updates on Engineer Training, Recruitment of service engineers from the Armed Forces and Warranty issues.

 

There will be ample networking opportunities and an exhibition. The full business day programme is shown below. Please note this may be subject to change as details are finalised.

 

Business Day Programme

10.00 – Welcome

10.05 – Updates on initiatives from previous technical conferences – Adam Mason

10.35 – Review of TR19 (Cleanliness of internal ductwork) and Ventilation Hygiene Elite Wayne Terry – BESA

11.05 – Regulation and Policy – What’s live and kicking! – Keith Warren

11.35 – Networking break

12.00 – Current Kitchen Fire Suppression and future direction for protection. – Ian Bartle of Nobel Fire Systems

12.35 – Seminar 1

13.15 – Lunch

14.15 – Seminar2

14.55 – ceda/CESA Technical Training update – Martin Dagnall – Combico

15.05 – Round table discussions

15.35 – Networking

16.00 – Answers to Round Table discussion points

16.30 – Richard West – Grasping Opportunities.

17.00 – Close

Seminars

UKLPG COP24 Part 3 – Richard Hakeem of UKLPG

Kitchen Ventilation – Peter Rogers and Chris Jarman-Brown

Surgeries

SSIP – Derek Maher

Gas Safe Register – Robert Briscall

Refrigeration – Steve James

Water Regulations – WRAS – Paul Millard

 

To register – click here

For full details visit the Technical Conference website


ceda Sponsor ACE Ready Steady Cook 2018

ceda Sponsor ACE Ready Steady Cook 2018

ceda are delighted to be sponsoring the chef jackets for the Association of Catering Excellence (ACE) Ready Steady Cook competition on 20th September.

Different in nature to other chef competitions, ACE Ready Steady Cook is a competitive and fun event where the audience can network and be a part of the evening.

With ACE’s focus firmly on encouraging and recognising young talent, each team of two chefs will include one under 25 years old. With a huge LED screen above the competitors cooking area, the teams can be closely followed through the two heats and supporters can get close to the action! It all takes place in an impressive open-plan venue, The East Wintergarden, Canary Wharf which is easy to get to by tube or car, with parking close by. There will be a ‘Street Food’ area, together with sponsor and supplier stands, providing opportunities to mingle, chat and try samples.

It’s great fun, attended by over 200 food service guests and 14 competing teams. A video of last year’s competition can be viewed here: www.acegb.org/readysteadycook.php.

Below is a brief timetable for the evening:

Introduction & Welcome                               5.30pm

First cook-off                                                  6.00 – 6.30pm

Interval & food stations open                      6.30pm

Second cook-off                                             7.30pm – 8.00pm

Presentations                                                  9.00pm – 9.30pm

Evening finishes by approx.                          10.00pm

Anyone wishing to attend Ready Steady Cook 2018 can book tickets here: www.acegb.org/readysteadycook.php


Gamble Foodservice Solutions introduce the Ultimate Hot Holding Range

Gamble Foodservice Solutions introduce the Ultimate Hot Holding Range

ceda Silver Partner, Gamble Foodservice Solutions have a range of units for all your hot holding requirements such as:

• Heated Holding

• Humidified Holding

• Banquets Cabinets

• Low Temp Cook & Hold Ovens

• Smoker Ovens

Whether it be for banquets, hospitality, catering, health care, restaurants, schools or even stadiums, Gamble Foodservice Solutions have the perfect solution!

Why not meat, eat and learn all about the range?

Sound like something you fancy? Then get in contact on 01509 260150 or drop an email to marketing@gamblefs.co.uk.


Question

Question

Has any projects-based member managed to successfully argue their case with HMRC (or a Main Contractor on a project specific basis) about remaining OUTSIDE the CIS scheme and avoid deductions?

If not, of those members who have been pulled into the scheme (and who use sub-contract engineers for installations), has anyone managed to do so purely as a ‘Sub-Contractor’?

 All replies will of course be treated with the strictest confidence.

Replies

  1. We’ve had to sign-up but if anyone has argued successfully I don’t see why we can’t try to extricate ourselves from the unnecessary admin-burden. 
  2. I had to write a headed letter saying were exempt as we were not conducting any structural improvements, basically we are only installing equipment to supplied service so that covered it, but going forward it would be good to know. 
  3. We do work as a subcontractor on CDM sites outside of the CIS system. It was actually the HMRC who would not give us CIS classification. 
  4. We haven’t managed to avoid CIS, as for the second question I’m not totally sure what’s being asked, BUT we do have experience of main contractors who fail to read the labour element of applications, against which they should levy the CIS, then they have made the deduction on the entire value. We then have to spend time explaining the error of their ways. Hope this helps.

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