Question

Question

We are looking for a “Slider” Induction Hob which can be fitted into the underside of a service counter which is finished in marble or granite. They do not want the ceramic plate itself to be visible?

Does anyone know if such a product is available on the market suitable for this, and if so who would supply it?

Replies

  1. Induced Energy and MCS both do them to my knowledge.
  2. I would suggest Induced Energy, will be able to assist.Nic BannerSales DirectorInduced Energy LimitedMob:    07788 714599

    Email:   nic@inducedenergy.com

  3. MCS Technical Products – https://ceda.co.uk/partners/showMember/105
  4. I can only think to suggest contacting MCS Technical Products in Swindon who are very much into niche and bespoke induction products. But I would think that the member has probably already approached them?Alternatively, maybe buy a standard shallow profile induction hob and ask their fabricators to make a roller carriage cassette to accept such a unit?
  5. Try Craig @ Induced Energy. Really good product and a really helpful chap. Craig Sanders (craig@inducedenergy.com)
  6. I believe MCS do these kind of induction hobs that go under the granite.
  7. Yes, Cooktek do a Selenzio Inductione (or similar) which works below the surface and is invisible – also Grande Cuisine do a version as does Catertherm.
  8. Induced energy will be the best for this.
  9. Controlled Energy. They don’t like selling them if they not building the unit, but you can try.
  10. MCS produce an induction based undercounter warmer that will worth through most stones and composite materials.
    It is just a warmer rather than a cooker but a good place for them to start discussions.
    http://www.mcstechproducts.co.uk/brands/under-counter-buffet-warmers
  11. Ask them to call MCS Technical, product spec as below:
    B65x-U-Tech-Spec-12157-A-USINTL.pdf 
  12. The only way I am aware of doing that for COOKING (not holding) is using the induced energy unit, however typically this needs to be under pyrolave talk to induced energy.
    If just holding cookteck by MCS technical using the incognito is the other option but only for holding.
  13. Take a look at the following https://www.controlinduction.co.uk/commercial-induction-catering-equipment/the-slider-induction-solid-top.html as they mention a slider.
  14. Contact Peter Rigby of MCS Technical Products for the Cooktek induction products to solve their under-surface induction solution.
  15. Grande Cuisine do some excellent units that will go under stone / granite – they are only for keeping hot – not for cooking, but your member is probably aware of this limitationhttp://www.grandecuisine.co.uk/sites/default/files/GC-Brochure-Adventys-Web_0.pdf

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A BIG ceda Thanks!

Last week we concluded five weeks of meetings and want to say a big thank you for your attendance, support and input.

On consecutive Wednesdays we had Technical Group, Southern Regional, Northern Regional, Academy and Board meetings, all of which had record numbers of Members attending.

The outputs for ceda are really significant and we are already moving forward on some exciting projects as a direct result of the views and ideas that you shared.

We feel better engaged with Members than ever before and can really deliver positive solutions for you and your business as a result of this.

So a BIG ceda thanks to you all!


ceda Members Personal Invitation To Smeg Launch Event - 16th & 17th January 2018

ceda Silver Partner Smeg Foodservice wish to invite ceda members to an exciting launch event at their new commercial showroom and training facility in the New Year...

Please RSVP to foodservice@smeguk.com


Question

Question

I am searching for a 300mm slicer for spares, model is Sirman / Canova / Ital, CNV300AFFR in particular I need the meat carrier and spike. Can any of our members help?

Replies

  1. Have you tried First Choice who may be able to supply? http://www.firstchoice-cs.co.uk
  2. FEM are the Sirman company in the UK.
  3. The UK distributor FEM  hold spares (foodservice equipment marketing Ltd). Telephone 01355 244111
  4. FEM supply these, I’m sure they could help? http://www.fem.co.uk/contact-us/
  5. FEM are distributors for Sirman.
  6. Try FEM – I would think they are agents for Sirman brand.
  7. I have attached drawings, FEM can supply the parts.Cnv-ce-4.pdfCnv-std-ce-3..pdf

    CNV300-std-ce-1-2012.pdf

    Cnv300-std-ce-2.pdf

    interr-ce-prof.pdf

    puls-opera.pdf

  8. Spares can be purchased via FEM, who run the agency. Tel no: 01355 244 111
  9. We often use LF Spares for Sirman/Ital parts.Exploded diagrams are also available on the website.
  10.  think Ital products are sold by Nisbets/RB Distributors, Uropa.
  11. I’ve attached drawings from August 2016 onwards, I take it you are meaning 002, the Meat Press, p/n 19801235, this has the spikes, but I’m not sure what you mean by ‘meat carrier’.Canova-300-From-August-2016-Parts-Breakdown.xlsxCanova-300-From-August-2016-Parts-Diagram.pdf
  12. I would have thought Firstchoice would stock, if not them RB as this is one of the Uropa brands.

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Question

Question

Would the members be able to help us with a couple of queries that have arisen that we can’t find definitive answers to?

  • Spoon dipper wells – we’ve put a cold-water feed, chef wants hot. What is the recommendation?
  • Bar sinks – 2 slop sinks with cold water, wash hand basin with hot (and hot water in sinks in the back room) – Bar manager says all sinks should have hot and cold. Is he correct?

As I said I can’t find ‘proper’ answers but would welcome the advice of my learned colleagues.

Replies

  1. The answer is mixer valves. Hot and cold mixed.
  2. Please find below a link from Food Standards agency page 7 handwash should be hot and cold, page 9 sinks should be able to be sanitised (you cannot do this with just cold)hygieneguidebooklet.pdfAs for spoon dipper wells if this is a fixed well as opposed to a removable one then we would normally connect to a hot supply.
  3. We don’t do many bars so our experience is limited.
    For a slop sink cold water should suffice in sluicing down and discarded drinks – I imagine hot would assist with clearing down any cocktail/cream liqueur ingredients with a fat content. This might be what the client is driving at?
    Regarding the spoon dipper wells I can only think that the chef wants warmth in the metal of the spoon, to assist in food leaving the spoon onto the plate (as well as cleaning the spoon between scoops).
    I am not aware of either being a ‘requirement’ as such.
    I hope this is of some use.
  4. Sorry I am not sure maybe speak to WIAPS/WRAS.
  5. With regards to dipper wells it should only ever be cold feed, aside of anything else it is (or should be) constant running water and with a hot connection you would be literally pouring money down the drain – dipper wells do use a surprisingly large amount of water even with the tap turned to a very slow flow.
    As for slops sinks I would tend to spec both hot and cold but there isn’t a specific requirement or reason for hot it’s down to personal preference.

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ceda welcomes new member: GMGK LTD

We're delighted to welcome aboard another new ceda member!

GMGK LTD specialise in the sales, service and installation of commercial catering equipment.

They work with leading specialist suppliers to meet their customer's commercial catering equipment needs. GMGK Ltd engineers service catering, air conditioning and refrigeration equipment and carry out call-out repairs on all types of catering and refrigeration equipment. Maintenance contracts are available to achieve the best performance from your catering equipment.

GMGK LTD Managing Director, Martin Chapman, explained his reasons for deciding to join ceda, "Being a relatively new and smaller business within the catering equipment industry I believe it’s important to show dedication to providing the best service for our clients and by joining ceda we believe this shows a commitment to provide a service to the highest standards."

He continues, "We noticed ceda becoming a more advertised association through social media, various catering magazines and events and felt now was the time to get on board. GMGK Ltd look forward to working with ceda in providing excellence and to achieve growth with a recognised supporting association."


Question

Question

We have had a couple of issues lately with 430 steel used for legs and undershelves being contaminated on sites.  We have tested independently and the only result back is saying that the item is contaminated but not specific.  We have been down the route of checking what the items are being cleaned with and that is all fine.  They are separates sites and on some sites we have old 430 tables next to new 430 tables the old ones are fine and the new ones are showing the contamination.  It is baffling, please could you ask members if anyone is having any similar issues.

We have also spoken to our fabrication company and they cannot answer this either.  Any assistance or similar issues appreciated.

Replies

  1. Two separate sites with the same problem with the same fabricator supplying both? I had a similar issue of contamination being caused by the fabricator grinding in the vicinity of 430g  sheets in their workshop thus covering it with mild steel particles without knowing. I’d be looking at the fabricator or at least asking them to explain how it’s possible.
  2. When they say “contaminated” what do they mean, as I had a customer a year ago that had small rust spots appearing over the surface and undershelves of tabling in the kitchen. The kitchen was not used regularly as it was a small function area.I was advised that these were caused by using bleach products for cleaning..
  3. We have experienced a similar problem on a site last year, we found that the steel had reacted with a sealing agent put on the tiles on the kitchen floor, could be worth checking if the floor has been replaced/sealed recently?
  4. I have spoken to Williams Refrigeration about a similar issue with some of their new cabinets – the adhesive used on the laser wrapping is a different grade and subsequently if not cleaned off on first use it created what looked a lot like rust all over that wouldn’t come off with normal cleaning, was actually dirt mixed with adhesive in the grain of the steel. Sounded like a bad excuse but in fairness it did turn out to be the case and it very much looked like rust, I’ve seen the same thing on fab from CED where 430 is being used.
  5. Yes, we had a similar problem in the last year with wall shelves at a pizza restaurant. They were reported by our client as ‘rusting’ – basically rust coloured discolouration and slight pitting.We queries the sheet quality but the fabricator concerned said they’d had no issues with 430 and ours was a one-off. The client (well known to us) swore that he and his staff were not cleaning down with bleach and were also not placing wet iron trays on the shelves. The ‘staining’ was also appearing on the underside of the shelves. In the end the fabricators did replace the shelves – this was about 6 weeks ago and we’ve heard nothing further, which tends to make us doubt the assurances about the raw material!
  6. I have had this issue where the site has used a high acid floor cleaner with no overnight ventilation, older tables can have a thin coat of ingrained  oil after years of kitchen use, the legs rarely get cleaned so they get a small level of protection.
    It doesn’t have to be direct contact with the steel to cause the problem, it’s worth checking to see if the contamination is worse at the bottom, getting less higher up.
  7. With 430 steel the parameters for the ferrous content can vary from supplier to supplier i.e. 430 stainless steel from overseas may well have more ferrous than stainless steel manufactured in the UK. I cant remember percentages but suspect the problem is connected.
  8. We had a situation once. All grades are certified so not likely it not what it supposed to be. In our case we eventually realised the  fabricator was grinding other metals close to were the tables were being made and this contaminated the stainless. The only way this was cured was to completely re polish the stainless with an industrial polisher.
  9. A photo of the problem might be helpful as it would possibly confirm if the problem is due to Electrolytic action by dissimilar metals. This could show itself as a “blueing” effect, pitting would certainly indicate the presence of some form of stronger acid or sodium chloride (salt) solution.
    If some of the table legs are in a moist area then that might be the reason for the differing effects.
    If the legs have been independently tested then I would have expected the metallurgist to have explained the possibilities. As always I would be pleased to talk it through with the member but it is a long time ago since I took my exams in Metallurgy.
  10. We have always used 430 for our frames/undershelves without a problem. The only similar experience I had was a few years ago when a client was complaining that the stainless steel fabrications we had installed were ‘rusting’. We too had used the same fabrication supplier for years without any problems, so though it was a little strange. It turned out that they were not properly rinsing off the cleaning products (detergents and/or bleach) during normal washing down and the problem was being caused by the residual product left on the surface of the stainless. This was resolved by cleaning the contamination off with a very fine wire wool and ensuring proper washing down with fresh water during cleaning. As far as I know this resolved their issue.
    Hope that this may help somewhat.

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Q3 confidence survey shows further positive sales

ceda members appear to be continuing an upward quarter-by-quarter trend. Results from the recent Q3 confidence survey show 54% of ceda members are experiencing positive growth against the previous quarter.

How did your sales for the last quarter compare with the previous quarter?

Similarly, 52% of the ceda membership reported better year-on-year sales when comparing Q3 in 2016 with Q3 in 2017.

How did your sales for the last quarter compare with the same quarter in previous year?

Year-to-date sales are also better for 54% of those surveyed. Whilst uncertainty still remains over the UK's Brexit negotiations, the results show increased confidence in the industry when compared to the same quarter in 2016, just after the Leave vote.

How do your year-to-date sales for this current year compare with your year-to-date last year?

Cautious optimism also appears to be prevalent in forecast sales for Q4. 46% of ceda members predict better sales, compared to Q3 and 33% expect sales to remain the same.

How do you forecast your sales for the next quarter compared with the previous quarter?

What is clear from all the results gathered from the Q3 survey is steady growth across the industry. As in other recent surveys, the majority of sales and enquiries recorded by ceda members from both the public and private sectors are consistent. Restaurants continue to dominate private sector enquiries and we hope ceda members can galvanise this trend by putting their names in front of the booming UK restaurant scene.

Discussions at the recent ceda Southern and Northern Regional Meetings also reflect these results, with members North and South experiencing steady growth, optimism for the future and an excitement for the industry as a whole.


ceda Launches Solid Fuel Fired Catering Equipment Industry Guidelines

Solid fuel fired catering equipment has seen a huge increase in popularity in the last couple of years and ceda’s technical support advisor, Peter Kay, is frequently asked for information on the industry regulations relating to the use and installation of this type of equipment in commercial kitchens.

With no “ready-made” document available, Peter has spent the last 18 months in close collaboration with HETAS (www.hetas.co.uk) to produce some much-needed industry guidelines. These are in harmony with the latest version of DW172, the specification for commercial kitchen ventilation systems.

There are a number of risks associated with this type of equipment including:

  • Production of carbon monoxide
  • Sparks from the fuels being burned
  • Very high temperature exhaust fumes

Aimed at a broad cross section of the industry, the guide is recommended for foodservice operators, kitchen design teams, equipment suppliers and installers, ventilation designers and engineers, maintenance engineers and ventilation cleaning specialists.

Topics covered include all aspects of equipment selection and positioning, ventilation, fire suppression, equipment operation, fuel types plus storage and handling, cleaning equipment and ductwork and maintenance issues.

ceda expects the guide to become the “go to” document for the industry.

The document entitled “Guidance on best practice for the safe installation, operation and maintenance of solid fuel fired catering equipment in commercial premises” is available from ceda for a cost of £50. To order a copy please visit our website www.ceda.co.uk/contact-us/ or contact us on 01386 793911 or by email at info@ceda.co.uk.


ceda Silver Partners BOSS Contract Furniture Ltd kit-out Sandbanks Hotel

ceda Silver Partners, BOSS Contract Furniture Ltd, have just completed a full supply of furniture to all public areas at the famous Sandbanks Hotel in Poole, Dorset.

This project included furniture for the hotel's main restaurant, bar, lounges, conservatory, reception and coffee areas.

Tables and chairs were supplied for the restaurant, sofas, tub chairs and coffee tables for the bar and three-seater sofas, lounge chairs and coffee tables for the lounges, conservatory, reception and coffee areas.

All furniture for the project was supplied through a local distributor who also gave BOSS the lead and asked them to be their furniture experts to secure this large furniture project.

We are told that BOSS will be the furniture suppliers for any future requirements for Sandbanks or any of their other group hotels.