Installation of new extraction system

Cemco’s latest job was to supply and install a complete new extraction system at The Chatsworth Centre in Swanage, Dorset.

This also included fitting a heavy duty fan.

If you need a new extraction system, or need repairs to your existing installation, please contact Cemco today on 01202 377205

Heavy duty tread

Radisson Blu Bristol-Altro StrongholdFlooring is an element of kitchen design and outfit that is often overlooked, but the importance of a robust, hygienic surface underfoot cannot be overstated.

The market for commercial kitchen flooring is fairly specialised however, but one leading manufacturer is Hertfordshire-based Altro.

The firm believes that distributors and end-users need to primarily consider safety and hygiene factors when choosing flooring. “Consideration should also be given to creating a comfortable working environment, durability, life cycle costs and minimum downtime when it comes to installation,” said Martyn West, Altro’s specifications manager – North.

“Employers have a responsibility for everyone using their kitchen or industrial catering area. Every food business operation must ensure that food safety is never compromised. The layout, design and construction of food premises must prevent the accumulation of dirt and the shedding of particles. Floors and walls must have impervious, non-absorbent and washable surfaces. All floors, walkways and stairs must be safe for employees or clients.”

He believes that with varied and complex contaminants being an everyday issue, an increased level of slip resistance is a must-have in kitchen and food preparation areas. “Ensure your chosen safety flooring offers sustained slip resistance beyond the HSE’s recommended level of TRRL 36, even when contaminants such as greasy water, milk, flour, cooking oil are on the floor. And do ask for proof of sustained slip resistance – you need confidence that your chosen flooring will continue to perform like new, year after year.”

West reported that the surfaces chosen for kitchens and food preparation areas must meet exceptionally high health and safety and food hygiene standards – increasingly this spells problems for many traditionally used finishes, such as ceramic tiles which can provide a breeding ground for bacterial growth.

“Cost of course is a constraint, but consider life cycle costs as well as installation processes. Downtime costs money, so ease and speed of installation are key,” said West. “Choose products designed to minimise downtime and cause the least disruption to busy kitchens and production runs. For the same reasons consider durability – fit products that are manufactured to perform to a high standard over a long period of time, even in the most demanding environments.”

To conform to the HACCP food safety management standards, excellent hygiene and rigorous cleaning routines are essential, and surfaces must be impervious to bacteria ingress and easy to clean to prevent contamination. “We recommend using a system designed to work together, such as Altro Stronghold safety flooring and Altro Whiterock hygienic wall cladding – both of which are HACCP approved,” he added.

Repairs to Water Softner in Poole, Dorset

Cemco have recently made repairs in Harlees commercial kitchen in Poole, Dorset.

The repairs included installing a pack for their water softner, repairing some heating elements in the commercial dishwahser and supplying block salt.

If you need repairs made to any of your catering equipment in your commercial kitchen, please contact Cemco today on 01202 377205

To supply and fit parts to commercial Kitchen in Inverness

Cemco recently had a service call to supply and fit parts for Barchester Health Cares’ Commercial Kitchen.

This included…

  • Replacing rubber feet on a robot coupe
  • Fixing the lid attachment on a robot coupe veg cutter
  • Sealing the door of a moorwood vulcan
  • Replacing the intake filter of a combi oven

Please contact Cemco today if you need repairs or servicing in your commercial kitchen

School catering equipment budget slashed in Northern Ireland

School kitchen 4Contrary to the ample UIFSM funding in English schools, Northern Ireland’s government has decided to cut its school catering equipment budget.

The Southern Education and Library Board (SELB) has sliced the catering budget to schools in the Cookstown area by almost a third, reports the Mid-Ulster Mail.

The amount spent on catering contracts by the local education board has plunged to its lowest in 5 years, dropping from £1,013,086 in 2013/14 to £683,939 in 2014/15.

The figures, which relate to the purchase of catering equipment and the refurbishment of kitchen facillities, were released by the Northern Ireland Assembly’s Department of Education.

SDLP MLA Patsy McGlone said: “The sudden cut in the amount spent on catering contracts for school meals by the SELB is a serious concern. Everyone understands the pressure on budgets and the need to ensure value for money when awarding contracts.

“But the figures show serious discrepancies between the priorities of education boards across the north when it comes to providing school meals. It is essential to ensuring that children are in the best possible position to make the most of their educational opportunities that they receive good food nutrition during the school day.”

An Education Authority, Southern Region (formerly SELB) spokesperson said:

“The figures quoted represent the amount spent by the ELBs on catering equipment contracts and do not represent annual budgets for the school meals service.

“The purchase of catering equipment is determined by the need for replacement items, for new school buildings and for refurbishment of existing buildings and is therefore subject to variation.”