Sustainability and lifetime costs are key drivers in new product development
Energy saving was the big topic at the inaugural Heavy Equipment Forum, organised by CESA and held at the Whittlebury Hall Hotel, Northamptonshire, on 15th October 2014. Many of the products on show highlighted how much technologies have changed in recent years. They included refrigerators that use just 15% of the energy compared to the equivalent model available in 2001; ventilation that incorporates heat recovery systems; panini grills that use 40% less energy; and gas burners that are up to 97% efficient.
Simon Frost, chair elect of CESA, welcomed delegates and exhibitors and thanked CEDA, Cedabond and ENSE for their support of the event. “The Forum’s goal is to build on the professionalism in our industry. It’s an opportunity to gain knowledge and exchange ideas on the latest products, technologies and concepts,” he said. “Over 80% of all catering equipment sold in the UK originates from a CESA member. It’s very exciting to see so many innovative products here today.”
Over sixty delegates attended, representing many of the UK’s leading distributors. They had the opportunity to hear from and question the fifteen manufacturers and suppliers exhibiting. Simon Parry of BBCS Ltd was impressed by the attention exhibitors paid to getting their messages across. “The chance to meet fifteen suppliers in one day, without turning the ignition key, is just brilliant,” he said.
Trevor Bradley of 3663 welcomed the chance to get a refresher on the latest products from manufacturers. “We’re also interested to meet up with several companies we don’t currently deal with,” he added.
Heavy Equipment Forum Awards
The Forum launched three awards for heavy equipment distributors. Winners were announced at the event’s official dinner, in the evening of 15th October.
The Distributor Initiative of the Year goes to the company whose activity has ‘driven customer satisfaction,’ through criteria such as receptiveness to new products and initiatives including website development. This year it was won by 3663 Catering Equipment.
The Outstanding Sales Initiative of the Year is for a marketing initiative that results in increased sales of equipment. The winner was Lockhart Catering Equipment, for its annual supplier and customer event at Wembley Stadium.
The Heavy Equipment Sales Person of the Year is for an individual, company or team in recognition of their sales growth or contract success. The winner was Ryan Clark of Bunzl Lockhart.
The Catering Equipment Suppliers Association (CESA)is the authoritative voice of the catering equipment industry, representing over 170 companies who supply, service and maintain all types of commercial catering equipment – from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk
Heavy Equipment Forum 2014: Key innovations
Corsair
Vortex Airstream, the company’s ventilation division, now accounts for over £1million of Corsair’s annual turnover. The company offers an ‘a la carte’ facility: it can work from customer’s own plans, or visit the site and deliver a full design and manufacture service. The green angle is a company focus, with heat recovery one of the areas it is concentrating on.
They say: “We’ve invested heavily in establishing a full service extract and ventilation offering, manned by leading experts in the field.”
Dawson
Dishwashers were a key focus, with Comenda’s new rinse system delivering strong water savings and the AC2 compact rack range producing lots of interest, partly because it is available as a corner unit. Lainox Naboo combi steamers offer Wi-Fi connectivity, an android tablet touch screen and access to the Lainox iCloud.
They say: “Our Solus Eco makes food waste management easy. It’s typical of our range of innovative, ecological products designed for today’s customers.”
Electrolux
The new green&clean hood type dishwasher is the quickest on the market, with a wash cycle of just 45 seconds, and uses one third less water than previous models. The optional ESD (Energy Saving Device) uses steam to heat up the cold water supply. The automatic Zero Lime feature means operators can easily descale the machine.
They say: “The green&clean guarantees operators yearly savings and ensures complete sanitation while delivering excellent results.”
First Choice
The EnviroPure system is an automated, accelerated food waste decomposition system. It breaks down food waste, including bones, to grey water in 24 hours, without using enzymes. It helps operators meet their sustainability and waste targets while delivering, in many cases, an ROI within two years. First Choice Environmental Solutions is a new division of the company, offering a range of water saving and food waste management solutions.
They say: “EnviroPure is the cutting edge in performance and sustainability when it comes to organic food waste disposal systems.”
Foodservice Equipment Marketing
FEM’s new product offerings include a soup kettle manufactured by Vollrath that saves energy by using induction as its heat source. Sirman’s panini grill has ceramic cooking plates that save 30 to 40% on energy compared to conventional models. Meanwhile the induction fajita skillet warmer, from Vollrath, takes just 60 seconds to heat a skillet to 360°C.
They say: “We’re seeing a big increase in demand amongst UK customers for speciality products designed for the US market, such as our Prince Castle holding equipment for fast food outlets.”
Gram
The flagship of Gram’s new Generation 5 range is the Superior Plus 72. Some 35% more energy efficient than its predecessor, and with estimated running costs of £32 per year, it boasts several innovative design features, such as a sprung foot pedal for easy opening. Manufactured with hydrocarbon refrigerants, it is offered with a 5-year parts and labour warranty.
They say: “The Generation 5 range sets a new benchmark for energy efficient refrigeration and ‘lifecycle cost of ownership’. It really is ahead of its time, and for that we are very proud.”
Grande Cuisine
Now an established supplier, the company focussed on two of its product lines: Adventys, the specialist manufacturer of induction products, and Capic, which makes high performance, high quality, traditionally-built French cooking equipment. New launches include three-phase induction equipment, available in two- and four-zone models.
They say “We offer dealers a full range of sales support tools. Our aim is to create truly exceptional cooking environments.”
RH Hall
The innovative iWave plated meals system uses a “fool-proof” barcode scanner and encrypted barcodes on dishes to deliver nutritious meals within 5 minutes. Meanwhile the 365 Soup-Server is operated through touch screen menus, with soup continually ready to serve, for up to 12 hours, from the integral 12 litre tank. The Unit also has a self-cleaning facility. 100% natural soup is supplied in ambient 2-litre barcoded pouches to ensure food safety compliance.
They say: “Originally designed for the NHS, iWave is now seeing interest from across foodservice and convenience retail outlets.”
Jestic
Henny Penny’s Evolution Elite Fryers save up to 40% on oil consumption. They’re also energy saving, cutting consumption by up to 40% in gas models, 14% in electric. The Atollspeed oven combines impinger, microwave and convection technology in one unit, and runs off a single-phase supply. It delivers up to 40% energy savings, compared to competitor models.
They say: “Our large working kitchen is ideal for product demonstrations and menu development, which we can undertake in tandem with distributor personnel.”
Lincat
The Vortech fryer uses advanced gas burner technology to deliver 97% efficiency, certified by BSI. Lincat has transferred that same energy-saving technology to its new five burner chargrill and the latest Opus clam griddle, which cooks 8oz burgers in minutes. Meanwhile the new Q90 Series was conceived and developed in Italy but is engineered and manufactured by Lincat.
They say: “70% of turnover is now heavy-duty equipment. Our R&D is all about energy efficiency. The Vortech is the most efficient gas fryer in the world.”
Manitowoc
The new Convotherm 4 combi steamer comes in seven sizes and no less than 56 different model variants. The EasyTouch version features an iPad-type panel and is ideal for automated processes. The EasyDial is for chefs who prefer to set their own cooking profiles. Optional extras include a single dosage cleaning solution, smoker, sous vide sensor and built-in condensation hood.
They say: “A new generation of combi steamer offering perfect cooking results, low energy consumption and functional design…. based on detailed research and intensive discussions with users worldwide.”
Metcalfe
The Roband high speed clam contact grill station has the element cast inside the cooking plate, which means it’s fast, efficient and there are no burn out problems. It can grill an open panini in 20 to 40 seconds and a steak in two minutes. The Roband griddle toaster is similarly robust and has two elements.
They say: “We only represent other companies if their products match our exacting standards. Roband is one of Australia’s leading equipment manufacturers.”
Retigo
Manufacturing combi ovens that combine both boiler and injector, Retigo delivers energy efficiency through features such as high performance insulation and heat exchanger technology. Pushing the ‘Vision Agent’ button gives operators the answers to cooking questions instantly. The Retigo Blue Vision is the company’s most energy-saving model.
They say: “Vision combi ovens allow you to do everything quicker and more comfortably. Our new approach will also save operators energy, water, time and effort.”
Victor
A highlight of recent launches is an energy-saving kitchen gantry, which uses the simple concept of having the kitchen pass hot lamps on a timer. Centre stage was the Optimax retail display, the only unit of its type on the Carbon Trust’s ETL. It has a patented, energy-saving door system and won a 2014 Footprint Award.
They say: “In a recent market survey the London Stock Exchange described Victor as ‘one of the most inspiring and fastest growing companies in the UK.”
Wexiodisk
Duplus is the first warewashing technology using a double-rinse system for hood machines. It uses just one litre of fresh water per cycle. The PRM system replaces the traditional pre-wash hand shower, using the waste water from the adjacent warewasher to efficiently remove residue before washing. It saves seven to eight litres of water for every wash cycle.
They say; “The PRM’s environmental credentials are underlined by the fact that the FCSI chose it as their Sustainable Product of the Year 2013.”
Distributor companies attending the event:
- 3663
- ABDA Design
- Aggora Group
- BBCS Limited
- Broadland Catering Equipment
- Cater-Bake UK
- Calerlink UK Ltd
- CHR Equipment Ltd
- Crystaltech Service UK Ltd
- Garners FSE
- Global Foodservice Equipment Ltd
- Langford & Chamberlayne Ltd
- Lockhart Catering Equipment
- Radford Chancellor
- Whitco Catering & Bakery Equipment Ltd