Sally Abé’s The Pem, set in the elegant Conrad London St. James Hotel, reopened its doors recently following a summer recess to install a brand-new kitchen,complete with MKN equipment.

The new design from Gratte Brothers Catering Equipment Ltd splits one single kitchen into two, boosting efficiency across the hotel’s two main restaurants, TheBlue Boar Pub and The Pem.

It also gave Sally Abé and Michael Riordan, Executive Chef for The Conrad, the flexibility to select the MKN equipment, layout, flow and functionality best suited to the cooking style of their respective restaurants.

The new kitchens at Conrad London St. James Hotel include:

• • Three MKN Masterline cooking blocks, individually manufactured to bespoke designs.
  • MKN FlexiCombi and SpaceCombi combi steamers , with enhanced performance and energy saving features.
  • MKN FlexiChef multifunctional appliance , which that lets chefs fry, steam, boil, deep fry, high speed cook or sous vide cook, all in one appliance
  • All configured to enable energy optimisation using the Sicotronic system

The project team also took advantage of MKN’s innovative digital kitchen 3D design tool, allowing live updates throughout client workshops.

Mark Kendall, Managing Director at Gratte Brothers, said:

“We were keen to introduce The Conrad to some of the latest products on the market. We knew that by doing so, we would be delivering added value by showcasing how greater efficiency in their operations could be achieved.

Partnerships are key to Gratte Brothers, so we flew out to Germany in January and it was very clear to see the innovation and quality involved in MKN’s products.”

Wayne Bennett, VP Sales and Marketing UK and Ireland for MKN, said:

“This project is a testament to the collaborative approach taken by Gratte Brothers, the innovation of the MKN Digital Kitchen platform and the willingness of the client to put their trust in their suppliers.

“We’ve worked closely with the Gratte Brothers team for a number of years. This led to a close working relationship on this project, where we hosted a chef visit to the Houses of Parliament nearby and held a digital workshop using our MKN Digital Kitchen platform. This was a chance to work together to scope out the suite configuration for both The Pem restaurant and The Blue Boar Pub kitchens.It was important to make sure that the layouts met the brief for the chefs, but also for the sustainability, facilities management, and Hilton management teams.

“Combining innovative performance features with high quality build, we’re confident they will deliver consistent cooking, sustainable performance and reliability for many years to come.”

View more at www.mkn.com/en

First of all let me thank you all for your continued Support of Boss Contract Furniture Ltd. With you we have secured and supplied many fantastic projects this year with furniture. That is either standard or bespoke. Not all of you know but some of the bespoke furniture we manufactured has included reception counters, fully enclosed meeting booths / huts, mobile sofa units and oak slatted wall and counter claddings. We have also manufactured special cubed partition units with planters, artificial plants and shelves included.

Whether you are involved, or would like to get involved, in the supply of furniture please remember that we, Boss Contract Furniture Ltd, are a CEDA Silver Partner and can be with you every step of the way. We have supplied CEDA, CEDABOND and ENSE Members for many years, and our growth and focus has, and always will be through the membership.

Please think of how we can help you and give Jon a call on 07834 456812. Please let your sales people know that I am here for them.

We look forward to help you with your next project and wish you all, early as it is, a Very Happy Festive Period!

MT warewash systems set new benchmarks in performance, adaptability and sustainability.

Winterhalter has launched new versions of its MT (Multi Tank) high volume conveyor dishwasher systems. The company says these MTs set new benchmarks in terms of performance, sustainability and adaptability.

Stephen Kinkead, managing director of Winterhalter UK, believes the new MTs are a ‘gamechanger’ that will help designers and operators meet the demands placed on commercial kitchens today. “Functional and energy efficient technology, clever spatial planning, economical operating processes, ease of use and maximum hygiene safety – the MTs deliver in all these key areas,” he says.

There are two models of MT conveyor systems. They are the MTF flight machines, where dirties are loaded directly onto the conveyor, and the MTR rack machines, which use racks to carry the ware.

The MT’s high performance washing system produces first class results while the superior, multi-filtration process minimises running costs, by lowering water use and thus reducing the energy needed to heat it. MT systems have a huge washing capacity – the largest MTF can handle 8,000 plates per hour, while the equivalent MTR has a capacity of 355 racks per hour. As well as cleaning efficiently, the ‘air knife’ and standard drying zones deliver optimised drying results, so that ware can be handled efficiently and quickly after the wash.

The new MT is based around a versatile modular system that allows machines to be configured to very precise specifications – so that it can be constructed to exactly match the application, and designed to match the shape and size of the room it is intended for. The basic structure of the machine consists of the pre-wash, main wash and rinse zones, plus an inlet zone, positioned upstream, and loading and unloading zones. Additional zones, such as extra wash zones, allow the machine to be tailored exactly to individual requirements. If new wash items are added that are difficult to dry, due to their shape or material, the MT can be retrofitted with additional drying units. In addition, Winterhalter offers neutral zones that mean the MT can accept extra-large wash items, such as crates or containers. The neutral zones do this by extending the draining distance between zones. They also enhance the machine’s performance.

The adaptability doesn’t stop there – the MT can be modified if business requirements change. For example, extra wash zones can be retrofitted to increase capacity.

Sustainability is at the heart of the new MT, with a variety of features and options to minimise both environmental impact and running costs. Typical are the heat pumps and exchangers that not only recycle the energy from waste water and water vapour, but also minimise the heat and steam emitted by the machine, enhancing the work environment and reducing the workload on the ventilation system.

List prices for the new MT start from around £51,000.

Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

Sammic has unveiled its new Compact Line, incorporating vegetable preparation machines, cutters, and combined machines. Designed for kitchens with smaller production needs, this range delivers efficiency and productivity in a compact format. The Compact Line features two product ranges: ACTIVE, offering fixed speed and intuitive controls, and ULTRA, equipped with a brushless motor, variable speed, and an advanced digital control panel with an LCD color screen. Both ranges achieve an hourly output of up to 350 kg and include a 4.4-liter bowl.

The machines in the Compact Line stand out for their versatility, ergonomics, ease of handling, and space efficiency. They are easy to clean and maintain, with dishwasher-safe detachable parts. The veg prep function provides perfect cuts thanks to the meticulously designed discs and grids, offering over 35 different cutting types. Moreover, they feature an ejection ramp and bidirectional lateral product output, ensuring comfortable and effortless operation while taking utmost care of the processed product. Meanwhile, the cutters allow for efficient chopping, grinding, mixing, kneading, and emulsifying, achieving superior grinding quality.

The Ultra range focuses on process standardization. In its veg prep function, the Force Control System displays the applied force and allows for visual and auditory alerts to replicate a product’s cut. In the cutter function, up to nine customizable programs can be created to standardize work processes.

Déli-Cut: the most universal, practical, and versatile cut for the chef

The Déli-Cut, a unique 4x4x8 mm brunoise-type cut from Sammic, is ideal for a variety of dishes, such as tacos, salads, fillings, and more. The Déli-Cut’s versatility seamlessly integrates with the Compact Line, enabling chefs to fully utilize their machines’ capabilities without the need for additional equipment. With just a specific disc and grid, Sammic’s Compact Line vegetable preparation machines can achieve this universal cut, enhancing the consistency and quality of every prepared dish.

Blue Seal have noticed over the last few years a definite increase in demand for electric suited equipment. This expansion is predominantly for new site install, where the site has the power supply for 3phase and the operator is looking to future proof the kitchen and incorporate a full electric line up, including high efficiency induction hobs etc.

This complete electric specification also avoids the complication & cost of expensive gas regulation canopies and interlock systems. Electric equipment is also generally easier and cheaper to Install, routinely maintain, as well as having a longer life span in some cases. This encourages the large chain restaurants to invest in high efficiency, low carbon sites. There has not, however been any downturn for demand on gas equipment in general, especially twin tank gas fryer units, chargrills, ranges and griddles. The running cost of gas is on the increase, however there are a huge quantity of commercial kitchen sites in the UK that do not have the 3phase power supply to run a high performance electric cook suite.

A more common general application, is a balanced mix of high efficiency induction equipment and gas equipment such as char grills/ solid fuel grills/ high efficiency gas fryers, which give the operator a unique equipment performance or finish and flavour to food items. With most manufacturers investing their R&D into high efficiency technology & solutions, to replace gas equipment, long term there is no doubt that electric powered appliances are the future.

With increasingly stringent requirements placed on operators to prevent FOG from reaching the sewage network, there are a raft of grease collection systems and technologies available to choose from.

Specifying the best system to connect to cooking appliances can be a challenge. Aside from the risk of environmental health issues, property damage and reputational damage if operators don’t meet their responsibilities, water companies will take action against repeat offenders. This could include recovering costs incurred in clearing blockages, prosecution and court fines based on a percentage of turnover.

MKN offers an enhanced solution through its innovative Grease Collection system, available as an option on MKN FlexiCombi MagicPilot combi steamer models.

Addressing the issue

Combi ovens and combi steamers are plumbed to the drainage network and can generate significant levels of high temperature FOG during the cooking process – when cooking rotisserie chickens, for example. As such, guidance states that they should be connected to grease trapping equipment.

MKN’s innovative system allows operators to achieve almost 100% separation of recyclable cooking liquids, pumping excess oil, fats and liquids from the FlexiCombi into a separate container for collection. The waste can then be sold to other industries such as biofuel and cosmetics to drive additional income.

It is cheaper than a market-leading Grease Recovery Unit (GRU), service-free, far easier to use and maintain, has a greater capacity than competing systems and removes the need to manually empty oil reservoirs (which means no spillages in the kitchen). It is almost 100% efficient at capturing grease thanks to the use of patented technology, unlike other systems relying on gravity which are around 60% effective.

And if that’s not enough, it collects grease at the source, ensuring separation of cooking grease and fats, which adds value to the waste products and helps contribute to the circular economy because recycling companies require different waste for different by products.

Want to know more?

To learn more about MKN’s Grease Collection system for new FlexiCombi MagicPilot combi steamers, call the UK team on 01329 757890.

Specialist equipment manufacturer Mechline Developments is delighted to announce that their entire range of AquaTechnix products, which includes commercial taps and pre-rinse sprays, has received Kiwa UK Regulation 4 certification, 1+.

This demonstrates that the AquaTechnix range is compliant with Reg 4 of the Water Supply (Water Fittings) Regulations 1999 – the regulation that all products connected to the UK water supply must comply with.

Kiwa’s prestigious KUKreg4 1+ certification is only given following an annual factory audit and a rigorous product approval process, where the build and testing of each product within the already sought-after AquaTechnix range was independently, and thoroughly, reviewed. In addition, all AquaTechnix components were sent to the Kiwa labs where they—and the finished products—were tested for material suitability and endurance, with all elements that encounter water scrutinised to ensure efficacy and robustness.

Jonathan Price, Business Development Manager at Kiwa UK, who presented the certification to the Mechline team that worked closely with Kiwa throughout the process, including Nick Falco and Alina Enache, was complimentary about the products:

“We are delighted that the Mechline range of AquaTechnix products are now listed on the Kiwa UK database that is regularly used by water suppliers, architects and specifiers as a reliable source for Regulation 4 compliant products. Taking the KUKreg4 1+ certification route differentiates the Mechline range of AquaTechnix products as the manufacturing, quality and compliance of the products are monitored on and annual basis, which is a weakness of a level 3 certification which has traditionally been chosen by manufacturers. Congratulations to the team involved on opting for the highest level of water product compliance!”

Mechline’s mission to receive Kiwa certification is not just limited to the AquaTechnix range. In fact, Mechline is looking to transition further water products, including Aquajet, BaSix and Catertap over from WRAS to Kiwa for UK Regulation 4 1+ certification – a decision that Nick Falco, Technical Director at Mechline Developments, goes on to explain:

“With the KUKreg4 certification, our customers, and end user operators, can feel reassured that the products they are purchasing from Mechline have undergone robust and independent testing by a global third party. What’s more, with the annual audits that Kiwa offer, we can maintain compliance if and when the regulation changes!

People are often surprised to learn that it is not illegal to manufacture or sell products that are non-compliant with regulations. It is only once they are installed that it becomes an offence, and the onus is on users, installers, and operators to ensure this compliance.

An added benefit of Mechline demonstrating compliance through KUKreg4, is that all certified products are added to the KUKreg4 database. Customers and operators can locate and check products quickly and easily, for unwavering confidence in their quality, and suitability”.

Blue Seal Ltd are very mindful of the future equipment requirements for efficiency and carbon footprint and sustainability, with this ever-changing food industry and the cost of gas and electric usage.

We currently produce a new range of free-standing & bench models of heavy-duty induction hobs with two or four zones. Each hob has the versatility of 3.5KW or 5Kw round zone generators for focussed power or 5kw power full area zones to accept multiple pans across the cooking area. The induction technology is incredibly responsive, with hardened 6mm thick glass cooking surfaces.
Blue Seal R&D are conscious of the ever-increasing demand for induction product, and we are in the process of preparing new induction- convection ranges, and wok induction hobs ready for launch 2024.

Many commercial chefs are trained at college with gas appliances and do love the instant heat & control of gas. However, they are slowly breaking this habitual comfort and being convinced to make the change, once they experience using Induction, the fantastic responsiveness, instant heat direct to the pan & superb controllability, speaks for itself.

The induction technology lends itself to a myriad of concepts, especially QSR restaurants where they need quick heat up on demand, which is also remarkably simple for the operator to use and maintain.

The feature benefits of induction far outweigh the initial out lay, which is currently still relatively high for commercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energy savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost outlay for the product. This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases. Induction equipment also avoids the additional very costly legislation requirement involved with gas canopy extraction/make up air and interlock systems.

When you compare the efficiency of using induction over gas, the induction is at approx. 85% efficient compared to approx. 45% efficiency for gas. This is achieved by the magnetic fields heating up the entire surface of the cookware with virtually all of the energy transferred into the pan. Where gas disperses the heat, licking around the sides of the cookware more so, losing energy into the ambient air around the pan.

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfortable working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift, which is very appealing to an operator. The appliances are much safer to use, reducing injury potential as well as being very simple to service & maintain.