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

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.

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.

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.