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2015 Hospitality Show: Foodservice equipment special report

Cooking

BGL Rieber out in front with cooking station

BGL Rieber out in front with cooking station - GET RID OF THE WORD 'NEW' ON THE LEFT

BGL Rieber will be lifting the lid on the ACS 1600 O3, a new ‘front cooking station’ featuring three Varithek cooking modules — induction hob, warming hob and boiling hob — multifunctional ovens and Aircleansystem O3, which ensures no need for overhead canopies or other extraction. Also new to view is the ability to capture HACCP-data digitally and forward it to a database using smartphone and temperature sensor or installed sensors. BGL Rieber brands include Thermoport, Varithek, Nordien and Hackman.

Stand 330

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CEDA reaches out to foodservice operators

CEDA reaches out to foodservice operatorsThe Catering Equipment Distributors Association (CEDA) plans to reach out to end-users across the foodservice sectors at Hospitality, as it raises awareness of the services and expertise that its members can offer. CEDA will distribute and present information for operators explaining the advantages of choosing to work with a CEDA member, providing a member list and contact details. The stand will also feature video on CEDA’s collective strength as the association for the UK’s leading catering equipment distributors. It’s also planned to showcase CEDA’s new website.
Stand 301

 

CESA returns with expanded Innovation Zone

 

CESA returns with expanded Innovation Zone

CESA’s Innovation Zone makes a return to the Hospitality Show this year and it is set to be bigger and better than before. Visitors to the Zone will get hands-on experience of the technologies that will cool, cook, clean, manage waste, and process ingredients in commercial kitchens of the future, according to CESA director Keith Warren. “The Innovation Zone has become one of the top draws for the show,” he comments. “Its popularity is all about being able to touch the technology, rather than just seeing it on the page or screen. A big focus will be sustainability.” CESA plans to use the show to launch a series of carbon management podcasts.  Developed jointly with CEDA, the FCSI and DECC, the podcasts are designed as training tools for the hospitality market. The first three cover refrigeration, dishwashers and cooking equipment and show how to minimise energy consumption. “The Carbon Trust estimates that better practices and more efficient equipment could save the foodservice industry £250m every year, or 30% of total energy use. These podcasts can help caterers reduce their costs significantly,” insists Warren. Visitors to the CESA stand can also find out about the Certified Food Service Professional (CFSP) scheme, the specialist qualification designed to give foodservice managers a better understanding of their industry.

Stand 228

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Andrew Seymour

The author Andrew Seymour

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