Rational Vario Brat Pan

The technologically advanced bratt pan could help answer many of the cooking challenges facing restaurant and bar operators today, including staff shortages, the need to increase productivity in a small space, achieving sustainability objectives, delivering consistently high quality cooking results, and reducing running costs. Visitors will also be able to see Rational’s combi steamer, the iCombi Pro.

Leading hotel ditches gas kitchen and makes green dream a reality

Leading luxury hotel Whatley Manor is turning its back on gas cooking and moving to an energy efficient induction-led kitchen complete with the latest modular and multifunctional equipment.

The Cotswolds property will close its doors for five weeks from January 9 in a bid to carry out the overhaul, which will leave it with a futuristic kitchen capable of flexing to its needs.

Executive chef Niall Keating has played a key role in shaping the design of the kitchen, motivated by the desire to create a more efficient and effective working environment.

A bespoke Athanor stove will consist of four induction hobs, two plancha cook plates, an integrated water boiler, and a ‘quick therm’ salamander grill, which uses infra-red technology.

Gas appliances will no longer feature in the kitchen, making a huge saving on energy bills as well as reducing the 23-bed hotel’s carbon footprint.

Mr Keating and general manager Sue Williams are due to fly to Athanor’s factory early next month with UK distributor Grande Cuisine to see the white enamel stove being made and make any final adjustments.



There will also be a Rational ‘VarioCookingCentre’ to maximise the overall kitchen space and produce higher quality stocks and sauces.

The kitchen layout is being designed to be flexible to the hotel’s changing needs. Modular units will be able to move, recognising that each F&B outlet, whether The Dining Room, Grey’s Brasserie or event outlet has its own special requirements met on any given day.

Mr Keating, who joined the hotel two years ago, said: “Refitting the kitchen is a crucial part of developing our food outlets, increasing efficiency and creating a more memorable guest experience.”


Cemco Undertake works for Ojo Rojo Bournemouth

We were recently asked to attend site and make repairs to a list of Catering Equipment.

Fit new Lincat Fryer Heater, Lincat Plancher Heaters and inspect other items for repair.

We look forward to working with Ojo Rojo in future.


Schneider Prototyping Holton Heath use Cemco to repair Laboratory Heated Cabinets

Cemco were approached to undertake a repair to a Laboratory Heated Unit ( not the norm for us in Catering Equipment ) however the engineers

attended the site at Holton Heath, and despite having never seen this type of unit managed to get both units operational.

We aim to look at further works in this area.

Jewell Academy choose Cemco for Catering Equipment Service Contract

We were very pleased to have been invited to Jewell  Academy, Bournemouth, to undertake an catering equipment inspection in order to provide a quotation for ongoing service , both reactive and preventative.

Jewell Academy have now accepted the Cemco proposal for works and we look forward to providing a first class service to this our latest School Client.

Magna Academy choose Cemco for Maintenance Contract

We were very pleased to have been invited to Magna Academy, Poole, to undertake an catering equipment inspection in order to provide a quotation for ongoing service , both reactive and preventative.

Magna Academy have now accepted the Cemco proposal for works and we look forward to providing a first class service to this our latest School Client.

Rational creates small Combi Oven for small kitchens

Rational partners could attract a new breed of customer for a compact version of its flagship SelfCookingCentre.

The German giant’s combi ovens are found in almost half of all commercial kitchens in the UK, and the reduced footprint of its XS model could make it even more popular.

Rational claims the XS model contains the full power and intelligence associated with its larger units, but in a footprint that is just 555mm deep, 655mm wide and 567mm high.

It has succeeded in expanding its range to incorporate a 2/3 GN unit, which takes up a space on the counter or bench of just 0.2 metres squared.

The XS, which was unveiled to UK partners at a special launch event in Twickenham this week, also comes with an integrated fresh steam generator.

Götz Sauer, executive VP of Rational, says that although it is the smallest unit in the SelfCookingCenter family, it is in no way inferior to the larger units in terms of features or performance.

This is because it is equipped with a fresh steam generator and comprises all the familiar Rational tools, such as iCookingControl, iLevelControl, HiDensityControl and Efficient CareControl, its automatic cleaning and descaling system.

“Our units impress with their performance and precision, and together with the benefits of the fresh steam generator Rational represents top food quality and we make no compromises in this regard,” says Sauer.

“We are therefore very proud to have developed, together with our physicists, engineers and chefs, a SelfCookingCenter of this size, which not only supplements our successful range of units, but which will occupy a class of its own within the market.”

Rational sees the XS as a way of getting its brand into a range of new customer bases, including supermarkets, petrol stations, cafés and coffee shops, or indeed any situation where space is at a premium. It also believes it is ideally suited as a station unit in an à la carte scenario.

A full range of cooking accessories have also been produced in the appropriate 2/3 size, including grilling and pizza trays, cross and stripe grill grates, and roasting and baking trays.

XS in short

• For the first time, the SelfCookingCenter with fresh steam generator is also available in XS size.
• Intelligent cooking power offered in a 6 x 2/3 GN footprint.
• Full range of cooking accessories developed in the appropriate 2/3 size.
• Start screen has been modified and faster CPU is designed to improve operational usage.
• New features include rack signalling, whereby a blinking LED light signals which rack needs to be loaded or unloaded.

Kitchen extract maintenance policies ‘not robust enough’

Kitchen extract ventilation should be re-classified as Local Exhaust Ventilation (LEV) to protect catering staff from growing threats to their health, a leading expert in the field has argued.

An increase in “deadly” carbon monoxide fumes from solid fuel cookers, barbecues and pizza ovens is putting commercial kitchen staff at risk and the new fashion for placing layers of ‘volcanic rock’ on top of traditional gas grills is creating a new source of harmful emissions, including greatly increasing the amount of volatile organic compounds (VOCs) detected in the air, according to Paul Downing, technical consultant for the Building Engineering Services Association (BESA).

He says that re-classifying kitchen extract systems as LEVs would mean they were subject to more stringent regulation and inspection leading to more regular cleaning and maintenance to improve their ability to remove harmful breathable fumes and organic compounds from the air.

“The ventilation hygiene industry’s current best practice guidance already recommends that kitchen extract systems are regularly checked and cleaned, but commercial kitchen owners and operators would face greater scrutiny and legal pressure if their systems were re-classified to fall in line with other industrial processes like factories, welding shops, spray paint booths and woodworking facilities.”

There are almost 13,000 deaths each year from occupational lung disease and cancer caused by past exposure to chemicals and dust at work according to the Health & Safety Executive (HSE), Mr Downing said.

The HSE service and retail control guidance sheet SR27 ‘Controlling Cooking Fumes’ recommends that kitchen extract systems are thoroughly examined and tested at least every 14 months by a “competent ventilation engineer” to comply with COSHH (Control of Substances Hazardous to Health) Regulations. The SR27 guidance adds that engineering control (local exhaust ventilation) is the recommended approach.

Currently, 45,000 systems are classified as LEVs across the UK, but Mr Downing said BESA figures show that there are more than 500,000 commercial catering establishments.

“While industry best practice already highlights the importance of cleaning and maintaining these systems so they continue to work effectively, re-classifying them as LEVs would send a powerful message about their crucial health and safety role as well as subjecting their owners to much closer scrutiny and inspection.”

Mr Downing said there is “no grey area” with LEVs. “It is the law that these are tested every 14 months and this could be transformational for ventilation hygiene. Employers have a duty of care – clearly stated under the COSHH regulations – to any staff exposed to cooking fumes, which could be carcinogenic.”

Service Engineers and Spares Suppliers for Cinders BBQ’s

Barbecue ServicingCemco are delighted to announce that they are now Service Engineers and Spares Suppliers  for Cinders BBQ’s.

Cinder Barbecues are designed for the professional commercial caterer. For more information, please visit their website www.cindersbarbecues.co.uk/

As summer approaches, now is the perfect time to get your barbecue serviced for the busy season. Contact Cemco today for all Servicing and repairs on your commercial barbecue equipment.

Adande gets an A+ for new fridge

A+ VCR2 Veg Meat cropAdande has launched its new A+ Fridge which will be available in both side and rear engine model configurations.

The A+ Fridge is solely designed for refrigeration (0°C to +15°C) with an EU Label for A+ rated efficiency (correlated to the class, annual energy consumption in kWh, net volume, temperature and humidity) associated with EU stringent testing standard (prEN16825:2015).

The new drawer unit uses Adande’s ‘Hold the Cold’ technology as well as hydrocarbon refrigerant – said to offer good temperature stability.

Adande believes that the new model’s ergonomic efficiency combined with an easy to clean regime makes it attractive to both kitchen staff and the operator.

Karl Hodgson, UK sales director, remarked: “Customers are often surprised when we tell them that an Adande drawer is typically fridge and freezer combined, but there are still customers who would prefer a ‘refrigeration only’ option.

“This energy efficient model is sure to please the operator achieving monetary savings and meeting their waste reduction, sustainability and corporate responsibility targets. It is priced at the same level as a normal Adande unit.”

The drawer looks the same as the manufacturer’s modular range; however, its badge has been designed to highlight its A+ credentials.

When compared to Adande’s standard VCS/VCR R600A in chiller mode, the A+ Fridge is said to have an energy saving of 23%.

Hodgson added: “2016 will see the A+ Fridge being showcased by our knowledgeable sales team at a range of trade shows around the UK and Europe.

“Interested customers can either view details of the A+ Fridge on our website, or contact our customer service team who will be happy to assist them in providing detailed specs, pricing and ordering.”