A
initiative
However, the best way to get to grips with the latest products is to see them in action – so be sure to get along to the Professional Kitchen Show at the NEC, Birmingham, 22-23 January 2019, where CESA is supporting the Kitchenology Zone. If you’re in the market for new equipment, then investing in the ‘best available technology’ is the route to go, since it will be easier to use, simple to clean and more energy efficient, which in turn will reduce running costs. A key focus for CESA in 2019 will be training. As Brexit looms, it’s becoming ever more difficult to recruit skilled staff – and training provides an answer. We’ll be developing our CFSP initiative, which gives graduates a holistic understanding of foodservice operations, while CFSP Enhance ensures they are up to date with the latest technologies and regula- tions. Find out more at
www.cfsp.org.uk Happy reading!
Welcome W
John Whitehouse, chair of CESA
elcome to the latest CESA Equipment Guide, produced in association with The Caterer. With so much exciting technology in foodservice equipment, it can be difficult to keep up with developments, and hopefully this guide will help.
Contents
VI
...............................Bakery equipment VII .. Light equipment and tableware XII
..................................Fryers and grills XVI
............................Beverage systems
XX ..............Waste and environmental management equipment
XXIV............................................Induction
XXV ..............Temperature monitoring and HACCP
XXX
........................................Technology
XXXI.............................Microwaves and rapid cooking
XXXVIII
....Prime cooking equipment XLIV
....Refrigeration and ice-makers LII
................Service and maintenance LIV .....................Warewash equipment LX .............................2018 members list LXII ...........................CESA Wall of fame
www.thecaterer.com
We feel your pain…
Doug Fryett is a foodservice consultant whose work with CESA has focused on helping catering equipment suppliers understand the key pains faced by foodservice operators and to develop ideas and equipment that helps overcome those pains. He says:
“Understanding your needs is critical to the equipment indus- try as it strives to develop products and systems that make your life as an operator more profitable, for all sorts of reasons – 15, in fact (the Fryett 15). “That’s the number of ‘pains’ I’ve identified, having studied around the globe and honed in on the key issues that operators face every day. Don’t be afraid to talk to suppliers about the issues you face – they may well already have developed a solution for you.
“Each section of this guide relates some of the equipment solutions to some of these pains. I hope you find it useful. “PS: If you think you have a ‘pain’ that’s not covered in my 15, please let CESA know!”
Doug’s 15 pains of being a foodservice operator – the Fryett 15: Worklow optimisation Sustainability Rising food costs Food and flavour trends Energy management Worker productivity Consistent food quality Standards and regulations Overhead and cost reductions Worker-friendly environment Employee retention New and emerging technology Waste management Customer service Food safety
16 November 2018 | The Caterer | III
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