10 Mistakes to Avoid when Buying Kitchen Ventilation

Kitchens can be hot, smelly, smoky places to work at times, so specifying an effective ventilation system is as important as getting the cooking suite or refrigeration right. Here we list what mistakes buyers and specifiers need to avoid making when it comes to securing the best ventilation solutions for their sites.

1. Don’t look upon ventilation as ‘just a box’


In the grand scheme of a big kitchen build it can be easy to trivialise the role that ventilation plays., but with safety legislation to bear in mind and every operator scrutinising running costs it is about far more than just hanging a stainless steel box from the ceiling these days. A correctly designed kitchen ventilation solution will maximise the potential of the cooking equipment that has been specified, provide a comfortable and safe working environment to the kitchen staff, will be economical with regard to the power consumed, will provide minimal nuisance to neighbouring properties and will ensure the operator stays on the right side of legislation and best practice.

2. Don’t assume all sites are the same

Make sure you understand the technicalities of the proposed site you are specifying the ventilation for, especially when it comes to new developments. It has been well-publicised that a lack of suitable A3 premises available - particularly in built-up urban areas - is currently failing to satisfy the expansion appetite of the high street restaurant chains. This has undoubted implications for the type of ventilation systems that can be installed. This shortage has meant that some sites are being considered even though the means of providing suitable ventilation is a major problem. Another point here is the application of space, making it very difficult to sometimes incorporate the necessary units. Specifiers also need to consider positioning of premises and the need to incorporate grease, smoke and odour control equipment. Early consultation with experts in these fields would prevent operators experiencing unnecessary problems.

3. Don’t ignore your surroundings

The hum of a ventilation system working away in the background provides the soundtrack for many a commercial kitchen across the land, but if it’s a front-of-house solution you require then choose something that isn’t going to spoil the environment. The fashion for front-of-house cooking appears not to be diminishing and requires careful design when considering such factors, as noise levels which would be perfectly acceptable in the kitchen, but not in the restaurant. Fans should be quiet and yet powerful enough, so make sure they are the correct size and easy to access for cleaning. Speed controllers can help to reduce energy consumption.

4. Don’t take the approach that ‘one size fits all’

Take time to understand what makes one brand or one piece of technology different from another and explore the smaller details. And once you have done that, try and keep to the specification to improve the chances of the system delivering the results it promises. Understand the difference in quality of the product being specified. Large discrepancies in price will often indicate the offering is not like-for-like.

5. Don’t over specify

It is absolutely crucial not to over-specify on ventilation. If a system is too powerful it will result in wasted energy and higher running costs. Establish what the system needs to be used for at the outset. It’s important to consider the size of the outlet and type of equipment that will be used underneath the ventilation, to make sure the chosen system can cope with the amount of air that’s to be extracted. Look at whether it’s a gas or electric piece of equipment and the level of fumes that will be produced from the unit. More powerful ventilation will be required over items such as chargrills and fryers as compared to induction, as they produce more fumes. You will also need to consider the temperatures that will be produced from cooking processes.

6. Don’t dismiss the finer details

There is a science to ventilation and getting the formula right at the design stage will increase the chances of the system doing what it is meant to. Balance of air within a kitchen area is fundamental, especially with CO2 fumes from gas appliances to consider. It is therefore important to put back into the kitchen the correct amount of supply air as it is to calculate the volume of air that is needed to extract. Even things like the type of filters used to reduce grease carry-over are important to bear in mind. While it is essential to make sure supply air vents are fitted and don’t get blocked, mesh and baffle filters are 96% efficient. We have developed a range of clean air exhaust ventilation systems with built-in disposable grease particulate and odour control filters to be used with induction and/or all electric cooking solutions.

7. Don’t think ventilation systems always lead to big energy bills

The importance of ensuring your kitchen is energy efficient has become a key trend over recent years and with ventilation accounting for up to 15% of electricity costs, it is clearly something that should be at the forefront of every operator’s thinking if it is not already. Ventilation can obviously be switched off when not in use but advances in areas such as variable speed drives and demand-based controls means system management can be taken care of automatically. Quintex offers a demand-controlled ventilation system that uses sensor technology to detect cooking activity levels and lower ventilation fan speeds so that extract rates are matched to cooking demands. This is a highly effective way of optimising energy use. A fan running at 50% of its normal operating speed will only consume 12.5% of the energy required to run the fan at 100% of its operating capacity resulting in significant carbon emission reductions. As less air is extracted from the kitchen when fan speeds are reduced the requirement for conditioned supply air is also reduced.

8. Don’t underestimate the pace of development


There is considerable emphasis from manufacturers on developing greener ventilation that lowers costs for operators. Keep an eye out for the arrival of newer technologies that improve the filtration process and more efficient classes of fan motors as the years progress. Plenty of operators are now feeling the benefits of deploying sophisticated systems. We have seen a significant increase in demand for ventilation solutions which reduce operating costs through either heat recovery of the application of technology which adapts the ventilation to the actual usage requirements in real time.

9. Don’t forget about maintenance

There are strict regulations governing the cleaning of systems relating to the ventilation due to the potential fire risks that arise from fat and grease build-ups. Duct runs should be kept to a minimum where design allows and made as accessible as possible to facilitate periodic cleaning and maintenance. Studies show that the regular cleaning of ventilation units and extractor hood grease filters can increase efficiency by as much as 50% compared with systems that are not maintained.

10. Don’t take legislation and regulation lightly

Forthcoming changes to regulatory guidance, and the arrival of a European Kitchen Ventilation Systems standard demand that specifiers stay on the ball when it comes to compliance. The market is being driven by gas regulations for air quality and the need to find an alternative easier solution in kitchens to comply with regulations and be affordable. The location of all establishments is key, with gas flues and ducts restricting choice and likely to be considerably more expensive because of air quality demands and fire risk.

How Commercial Kitchens Can Be Designed to Support the Mental Health of Chefs

By David Pedrette, Managing Director of Target Catering Equipment

With World Mental Health Day on Thursday, 10th October, there’s been a lot of focus on how businesses can improve employee mental and physical health through their office design, but chefs and those who work in the commercial kitchen industry are often overlooked.


A survey on UK chefs found that 81% have experienced poor mental health during their careers and that nearly half believe not enough is being done to support their mental wellbeing in the workplace.

Research carried out by Nestlé Professional found the top factors currently contributing to stress are staff shortages (58%), lack of time (43%) and limited budgets (42%). The lack of daylight in many kitchens was also cited, with 41% saying it negatively impacted on their wellbeing.

Every commercial kitchen will have different areas causing stress for chefs, whether it be HR issues, or the physical environment. However, there are some basic commercial kitchen design principles which can be followed in order to support the mental health and wellbeing of the kitchen brigade, whilst also considering the need for efficient output of products.

Firstly, how can foodservice businesses generate time and increased profit through kitchen design and product specification? After all, more time means more creativity; the main ingredient to a chef’s culinary repertoire.

The Nestlé Professional research identified creativity as a key factor in reducing stress levels and increasing employee satisfaction, with almost nine out of ten chefs (87%) in agreement that more freedom to be creative in the kitchen would significantly improve their stress levels. However, the vast majority (85%) stated that their creativity is being stifled by other pressures in the kitchen.

Craft Guild of Chefs’ Andrew Green said: “Chefs are highly creative. They are focused on designing food on a plate, pulling together textures and flavours - the rough with the smooth, the sweet with the sour. We need to be encouraging creativity, but all too often it is an afterthought. There’s just not enough time.”

So, how can chefs create more time? Start by considering where time is being wasted, this could be time spent prepping veg, waiting for appliances to warm-up or cool down, post service clean down, or simply walking from one location to another.


Look at the type of fuel that is powering the appliances, typical options being gas, electric or induction. You will find that gas and electric radiant element appliances, such as open burners, solid tops, hot plats and grills will all need to be put on before service and allowed time to come up to temperature. Likewise, the retention of heat in the surfaces will mean cooling down times after service are longer. Hot surfaces also mean food spills will be burnt on and require more effort to clean off at the end of service.

With induction cooking technology, heat is generated instantly within the pan itself meaning there are no heat up waiting times, no hot surfaces for food spills to burn onto and no hot surfaces that need to cool down before you can thoroughly clean the hob post service.

Cooking with induction also means 90% of the energy goes directly into cooking the produce in the pan, compared to just 40% with gas. Therefore, the duration of cooking processes can be more than halved when using induction.

Creating a better working environment will also minimise the risk of physical injury and promote better mental health and wellbeing.

Kitchens are notorious for being fast paced, hot and sometimes volatile places to work in. Demand to deliver quality food in a limited timeframe while working in a high temperature environment with little natural daylight is bound to take its toll on staff wellbeing and mental health.

The right design and specification of ergonomic kitchen equipment can be the foundation for creating a more pleasant working environment for staff.

The World Health Organisation has determined air quality levels in commercial premises. The need for good ventilation to remove fumes from combustion and the cooking processes in kitchens is vital to good health. Noisy extraction fans are another issue. They are not conductive to good concentration with noise levels that can cause stress and physical discomfort not to mention communication difficulties.

By reducing one of the main background noise influences, the kitchen extraction and supply air system, you will in turn reduce noise levels in the kitchen improving communication between staff members and thus bring the kitchen atmosphere to a much calmer level. This reduces stress and allows kitchen staff to concentrate and focus on doing a better job, reducing the risk of accidents and mistakes within the kitchen.

Compared to gas equipment, which needs kitchen extraction systems left on at high speeds in order to remove harmful by-products of combustion, electric and induction equipment create no harmful by-products, meaning extractor fans can be running at much lower speeds to maintain comfortable working temperatures. They can also be turned on and off as and when required, thus creating a much quieter kitchen.

The need for good quality, low energy lighting in a potentially high-risk area such as a commercial kitchen is also of paramount importance. Not only does the quality of light in the workplace impact on the quality of work performance, studies also show that poor lighting can have a detrimental effect on staff health and wellbeing.

When designing the layout of a commercial kitchen it is important to make the most of natural light. Natural light boosts Vitamin D in your body, improves circadian rhythms and sleep patterns, helps us to focus and enables us to get more done. It even makes us happier.

When natural lighting is limited you can consider artificial alternatives, such as LED panel lights. You should also consider the type of wall and floor finish to reflect lighting around the room. There are now new Altro hygienic wall and flooring systems that can make commercial kitchens softer and provide a calmer, more inviting environment to work in.

Overall, a commercial kitchen environment that supports mental health and wellbeing will be more likely to produce a better-quality output, enabling higher business profits and healthier and happier staff.

Popular Sri Lankan restaurant chain takes cuisine to another level with Target

One of the UK’s leading, award-winning Sri Lankan restaurant chains, The Coconut Tree, is taking the industry by storm and with the help of Target Catering Equipment has just opened its fifth restaurant within three years.

It all started with a group of friends living in London and Cheltenham coming together with a vision to change their lifestyle. In 2016, their dreams were about to become a reality and it didn’t take long for the group to relocate and set up in a place they were to call home above a small pub in the backstreets of Cheltenham.

Once relocated, they realised they were sitting on something with potential and sought permission to lease the bar and kitchen of 59 St Paul’s Road, Cheltenham. After a quick renovation, The Coconut Tree was born.

It became clear after being opened and operational for a short time that the outdated and disorganised gas-powered kitchen needed upgrading in order to keep up with demands and make a safer, more comfortable working environment. Through recommendation from a friend, The Coconut Tree contacted local catering equipment manufacturer and supplier Target Catering Equipment for help.


Initially seeking advice on how to improve ventilation in the gas fired kitchen, Target recommended that they should consider switching to induction cooking technology due to its benefits of use within a small kitchen space and minimal extraction requirements.


Following trials of the equipment at Target’s demonstration kitchen, the advice was taken on board and with the money saved on not having to install a gas safety compliant ventilation system, funds became available to invest in other equipment needed for the kitchen, allowing for a complete kitchen overhaul.

The Coconut Tree engaged Target as commercial kitchen designers and equipment manufacturers to upgrade the entire kitchen, installing the latest energy saving induction wok technology along with bespoke fabricated items, specifically designed and manufactured to meet the restaurant’s unique requirements and ensure customers would be treated to only the very best Asian cuisine.

Following the success of the Cheltenham restaurant, the team of friends decided to expand their venture by opening a restaurant in Oxford and two further restaurants in Bristol, each with the help and guidance of Target to design layouts, manufacture bespoke stainless steel equipment and supply the latest kitchen equipment.

At the end of June 2019, The Coconut Tree was on schedule to open its fifth restaurant in Cardiff, all within three years of opening its first.

The team at Target, Gloucester-based family-run business that has been providing bespoke catering equipment to the foodservice industry for over 30 years, installed a range of modular equipment including wok induction hobs, ovens and grills, helping the chefs to serve up the authenticity of its renowned Sri Lankan tapas style dishes.

Rodrigo Rashinthe, Operations Director for The Coconut Tree, said; “Following a recommendation from a friend, we decided Target Catering Equipment were the perfect choice to help design our new, sustainable kitchen spaces across our chain.

“Our restaurants were getting busier and busier so we needed equipment that could cope with the growing demands of the business. The Target team offered a friendly, knowledgeable service and we couldn’t rate them highly enough for their exceptional induction equipment.”

The Coconut Tree prides itself on bringing Sri Lankan street food to the UK, where guests can experience an explosion of flavours in its wide range of vegetables, meats, fish and its famous fiery Cocotails.


Since opening, the chain has won several nationwide awards including; The Observer’s ‘Best Value Eats South West 2018 RU’, So Glos’ ‘Best Restaurant in Gloucestershire 2018’, and ‘Best New Business’ in the Bristol Life Awards 19/20, to name just a few.

Rodrigo added; “The equipment has allowed us to provide a better quality of service to our customers and our chefs are finding the innovative catering equipment technology a lot easier and safer to use.”

Target Catering Equipment is widely known for its commercial induction ranges, which have been recognised as highly sustainable products by industry body CESA/FCSI and the Carbon Trust. The company also specialises in designing sustainable commercial kitchens including kitchen ventilation systems, assisting customers with overcoming difficult kitchen ventilation and layout issues.

David Pedrette, Managing Director of Target Catering Equipment, said; “We’re delighted Rodrigo and all the team at The Coconut Tree are enjoying our equipment as much as their customers enjoy their tasty Sri Lankan dishes! We hope they continue to enjoy the many benefits of sustainable induction equipment in the many years of successful business to come.”

The Top Benefits of Going Sustainable in the Kitchen for Food Industry Businesses

The Oxford dictionary defines sustainability as ‘the ability to be maintained at a certain rate or level’, and the ‘avoidance of the depletion of natural resources in order to maintain an ecological balance’.

When thinking of sustainability, we often think of climate change and the massive steps required by the world to reduce our carbon footprint, but the truth is, sustainability matters in all types of environments, no matter how big or small, and there are a number of things you can do to improve your business’s sustainability, whilst helping in the battle against climate change.


The modern commercial kitchen, for instance, has for many year’s relied upon gas and electric cooking equipment, but how sustainable are they for businesses and how do they compare to the latest cooking technologies including ever-popular induction cooking ranges?

Selecting the right cooking equipment is crucial to any restaurant or other catering business as acquiring the best solution can save on energy usage and reduce overhead costs amongst many other benefits, which ultimately increases profits. So, it’s a big decision to make!

Here, we list some of the top benefits of choosing a commercial induction range for your commercial kitchen and how it can help your business become more sustainable:

Induction - Faster than gas and electric radiant plate hob cooking

One of the foremost advantages of induction cooking technology is its speed. While an electric hotplate takes just under ten minutes to boil 1 litre of water, and gas burner roughly eight minutes, a 3.5kW induction hob can achieve the result in well under three minutes.

Induction technology works by generating heat within the pan base rather than through the transfer of heat from a heating element or flame beneath the pan. Induction technology transfers 90% of energy used directly into the product inside the pan with only 10% waste heat going to atmosphere, compared to a gas which wastes 60% of energy. Making induction hob cooking much more energy efficient, saving time and more importantly energy, which results in a significantly more sustainable cooking process.

Induction - Concentrated heat to reduce energy wastage


It’s well known that commercial kitchens with gas and electric ranges can get incredibly hot especially in summer months. Heat is generated from a source beneath the pot and transferred through the pan into the product, however, in most cases this can result in over half of its heat being lost into the surrounding environment. Whilst this makes for difficult working environments for chefs, it also means 60 percent of the energy it takes to cook something is being wasted, which is an unprecedented amount in the grand scheme of trying to achieve a more sustainable business.

An eco-friendly attribute of the induction range is stopping excess heat from escaping by generating heat directly in the pan and transferring the concentrated energy into the product.

Thus, also keeping kitchens cooler avoiding the need for energy-zapping kitchen ventilation systems and air conditioning heating and cooling systems to keep the room at a comfortable working temperature.

Induction - Glass ceramic cooktops offer long-term durability

The eco-friendly glass ceramic material used in induction cooktops carry many additional benefits.

For instance, glass is a poor heat conductor meaning minimal heat is transferred from the pans across the surface. In fact, you can put your hand around the glass cooking area while the pan is in use and would only be warm to the touch.

The easy cleaning and rapid cool-down of the material also means chefs don’t have to worry about burnt on food, ensuring a durable, easy clean range for long-term commercial use.

Induction - Integrated with smart technology


Another major benefit of the induction cooking ranges is that they can come equipped with many bells and whistles, most of which increase sustainability. Some models, for example, have sensors that can recognise the pan temperature and beep to alert the chef or switch off in a pan boil dry situation.

Overall, induction offers the power, responsiveness and control of gas and the safety with the sustainability of renewably sourced electricity. It can generate high temperatures in a short time, while also being able to heat pots and pans at very low precise temperatures in a short time, while also being able to heat pots and pans at very low precise temperatures, so chefs can cook and boil faster, and simmer with more precision. Its energy saving capabilities make induction cooking significantly more sustainable than its gas and electric alternatives, and help create a healthy, productive and profitable cooking environment.

For more information on induction cooking technology - Click Here

People's Vote Really Hits The Target!

Target Catering Equipment - Family Business of the Year

Gloucestershire catering equipment manufacturer crowned winner of the People’s Choice Family Business of the Year for the South & South West at the Family Business of the Year awards 2019.

Target Catering equipment has been served up a treat after being named 2019’s winner of the People’s Choice Family Business of the Year Award for the South and South West of England.

Target Catering Equipment, a second-generation family-run business and sole representative of Gloucestershire at the acclaimed Family Business United awards, came out on top in a public vote against 13 other finalists in the category, which included St Austell Brewery, New Wave Marine and St Bridget Nurseries to name a few.

Picking up the coveted award at a glitzy awards ceremony at The May Fair Hotel, London, on the 6th June, David Pedrette, Founder and Managing Director of Target Catering Equipment, said; “We can’t believe it, we’re still in shock to be completely honest! The fact we won the award from people going out of their way and voting for us is so very humbling. There were some really elite family businesses in this year’s shortlisting, so it makes the win that extra bit special.”

“We work tirelessly to ensure our customers only receive the very best products and I guess this is a way of knowing how much they appreciate our service, it’s an incredible feeling.”

Target Catering Equipment specialises in commercial kitchen design and has been providing quality, bespoke catering equipment to the foodservice industry for over 30 years.

Founded in 1988 by David and his wife Elizabeth, who is the Financial Director, the firm now employs daughters Charlotte and Nicola as General Manager and Marketing Manager respectively.

Target is widely known for its commercial induction ranges, which have been recognised as highly sustainable products by industry body CESA/FCSI and the Carbon Trust. Because of this, Target has helped to deliver thousands of pounds worth of Carbon Trust grant funding to its clients, which has assisted them in the purchasing of equipment.

The Gloucester-based company also designs complete commercial kitchens including kitchen ventilation systems, in addition to assisting customers with overcoming difficult ventilation and equipment issues - which have caused contractual problems and require compliance with strict planning and DEFRA guidelines.

David added; “On behalf of all of us here at Target, we want to say a massive thank you to all those who voted for us. We would also like to thank our extended family, our employees, as we wouldn’t be where we are now without them. All the support from our loyal customers from our hometown in Gloucester and beyond means the world to us.”


The Family Business Awards are organised by Family Business United, the award-winning magazine and resource centre that champions and celebrates the family business sector. Now in their seventh year, the awards recognise the diversity, strength and depth of family firms across the UK and seek to highlight the contribution that family firms make to the UK economy. Previous winners of the South and South West category include Thatchers Cider, Westons Cider, Brend Hotels and Hoburne Holiday Parks.

As Paul Andrews, Founder and Managing Director of Family Business United explains; “We created these awards to celebrate the enormous contribution that family businesses make across the UK. Winning one of the People’s Choice awards is truly special as it reflects the view of the public and is determined solely by an online vote. It is always great to receive recognition for your endeavours too.”

“Family firms are the engine room of the UK economy and deserve all the recognition that they can get. Target Catering Equipment are a family firm that is clearly creating the right impression and people showed their support, crowning them the People’s Choice Family Business of the Year for the South and South West 2019.”

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For more information on Family Business United’s Family Business Awards, please visit their website here.

Why Choose a Mobile Cooking Suite Over a Fixed Built-In Suite?

Here at Target Catering Equipment, we specialise in the application of induction cooking technology, providing cost-effective cookline solutions for commercial kitchens that deliver quicker turnaround times of cooking food, safer working environments, reduced carbon footprints and minimal on-going maintenance requirements. We advise businesses on how they can become more sustainable by implementing induction cooking technology and other energy efficient appliances within their commercial kitchen.


Here we will be looking at the differences between mobile and fixed cooking suites and why you might choose a mobile suite over a fixed built-in suite.

Originally, range suites were the mainstay and source of chef’s-pride in European kitchens, however they have since been making their way into mainstream commercial kitchens around the world, partially driven by the popularity of open or display kitchen designs.

Range suites are cooking centres that are traditionally arranged as a closed island of cooking splendour. Many European and classically trained chefs gravitate to these suites, when equipment cost is no object and space is available as they can easily accommodate several chefs and assistants, and their arrangement allows for easier communication within the kitchen.

In more recent years, with the size of many kitchens getting smaller and the development of modern commercial induction technology, cooking suites are growing rapidly in popularity, becoming more varied and accessible in style and design, which means they are suitable for commercial kitchens of all shapes and sizes.

So, what are the main differences between fixed and mobile cooking suites?

Traditional Gas Fired Fixed Built-In Suite

Traditional Gas Fired Fixed Built-In Suite

Traditional gas fired island suites are manufactured out of heavy duty 3mm thick stainless steel, with built-in appliances such as solid top plates, open burners, griddles, braising pans to name just a few. These built-in appliances are heavy and require a framework that can withstand the heavy-handed nature and heat that comes with working with gas appliances and large, heavy cookware and are therefore typically fixed in one place, non-manoeuvrable with gas, electrical, water and waste services running underground. This requirement of lots of heavy thick material increases the cost of the suite and increases its impact on the environment.

Modern induction cooking technology and electric appliances are more lightweight and do not require gas pipework to fuel the equipment. Being lightweight means, you do not need the support structure as required with gas appliances which in turn means less material is required in framework, reducing the impact on the environment, reducing material costs in manufacture and allowing units to be fitted on castors, making them mobile.

So, why would you choose a mobile suite over a fixed suite…?

Target Mobile Induction Suite

Target Mobile Induction Suite

Mobile induction suites can be easily moved to allow for easy cleaning especially when situated up against a wall. Favoured by Environmental Health Officers as they allow for deep cleaning with the kitchen, making it significantly easier to maintain a 5* hygiene rating. Carrying out regular deep cleans is essential for eliminating potential health hazards, formed by food spills and residue that gets into hard to reach places. If kept unchecked, unwanted bacteria and vermin can thrive within these in-accessible dirt traps.

The ability to pull out these units allows for easy access to built-in appliances, necessary for when faults or damages occur or when PPM (planned preventative maintenance) and servicing checks are required. It also provides easy access to plumbing and electrical services, making jobs easier for engineers and kitchens staff.

Should your mobile cooking suite experience a malfunction, its ability to be moved with ease allows for a simple removal from site for repair if required, without causing disruption to other kitchen appliances. This also allows for temporary equipment to be put in as a stand in until the suite is operations again allowing your business to carry on as usual.

When fixed cooking suites are installed, they are often delivered part manufactured and finished on site. This often means units once installed will be too large to remove from a property and as such become a fixed asset within said property. For those that do not own properties freehold, or those that plan to relocate or expand in the future a fixed suite can be an expensive outlay cost and restrict your future business plans.

Kitchens with fixed suites can also be restricted as once an arrangement has been selected it would have a big impact on the kitchen’s operation and cost implications if any changes to the configuration were needed, therefore businesses can be tied to a suit which doesn’t meet their current preferred menu requirements.

Mobile suites are typically manufactured off site and delivered as a whole unit, reducing interference and down time to operating kitchens. Units are simply wheeled into position, plugged in to pre-installed services and ready to go within minutes.

The manoeuvrability of mobile cooking ranges means that they don’t become a fixed asset part of the building and can be removed and relocated as and when necessary. This offers greater flexibility, especially for future kitchen developments, when it may be necessary to upgrade, reposition or even re-sell a suite to allow for sequential and efficient cooking/preparation processes. This also applies to menu changes, which can be catered to by moving the appliances around to suit new cooking methods and requirements.

With modern induction technology, air flow around the electrical components is critical for ensuring optimum operating conditions thus ensuring premium performance of the appliance. With fixed suites you restrict the circulation of airflow throughout the unit which has negative effects on the performance of the components. With raised mobile units air can be pulled over and pushed out over components keeping them cool and operating efficiently.

Mobile suites are the way forward if you are forward planning and want to keep flexibility within your commercial kitchen, take a look at our range options HERE.

Top London Seafood Restaurant The Oystermen Switches to Induction

At Target Catering Equipment, we love helping independent businesses find cost-effective and efficient solutions to their industrial catering requirements. Recently, we’ve been working with The Oystermen, a leading seafood restaurant in London’s Covent Garden.

After significantly growing their customer base in 2016, Matt Lovell and Rob Hampton quickly discovered that their seafood street food stall was outgrowing the capacity in which they could prepare and serve their high-quality oysters. Matt and Rob soon expanded into a pop-up concept in South Kensington, before expanding a stage further into a fully-fledged restaurant; The Oystermen - Seafood Bar and Kitchen. Matt and Rob have since developed their offering to feature some of London’s most high-end seafood.

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The increase in customers soon resulted in the development of the restaurant, during which Matt and Rob acquired the neighbouring premises. The restaurant was closed for five weeks whilst a large-scale refurbishment took place. This re-design involved a complete renovation of the kitchen area - for which, Matt and Rob sought the help of our team at Target Catering Equipment after meeting us at a catering trade show in Birmingham.

The team at The Oystermen requested an upgrade to induction technology from gas in order to make cooking for large numbers an easier and more efficient process. In response to the brief we were given, we began to design and build an integrated cooking suite, which included an induction plancha, fryer and SelfCookingCenter XS. We also included in the suite special induction stockpot boiling zones, and a high-level filling tap, both of which are used specifically for the cooking of seafood in large stockpots.

The commercial induction range also incorporated a solid top induction hob, suitable for multiple small pan use, and an induction plancha griddle that allows for delicate and direct cooking. The design also included filtration deep fat fryers and specialist fish refrigeration drawers. In addition, a specialist hot and cold pass that featured a heated gantry and pass-through refrigeration was also designed and manufactured.

In particular, the induction unit, has allowed the team at The Oystermen to serve guests much more quickly, which has become especially useful in the West End, in which there are a high number of pre-theatre diners.

Since installing the new Target bespoke induction suite, the chefs have experienced far fewer burns, and cleaning has become an easier task. Overall energy efficiency has also improved, having both financial and environmental benefits for the company.

How to Choose the Right Cookware for Your Induction Hob

Induction cooking technology is undoubtedly a great investment for any commercial kitchen, providing a range of safety features, improved cooking processes, efficiency and cost benefits - which are just a few of its valuable plus points. However, if you find your pans are not heating up properly and your induction equipment is lacking in power, it’s likely to be down to the material of the pan that you’re using!


Induction powered cooking hobs generate heat through a combination of components, which includes; a generator, a coil, a high-frequency electromagnetic field and magnetic cookware. As the pot or pan is a key component of induction cooking technology, the type of pan used can have a direct effect on the performance of the technology itself.

It’s important that a pan has very good electrical resistance if it’s to function on induction. If the pan is made, for example, from aluminium, copper, silver or gold, a current that’s too high can flow in the base of the pan, meaning no heat will develop. Additionally, many assume that all magnetic pans work on induction; but this is not always the case.

When considering the performance of pans for cooking purposes, the base of the pan does not play a major role. The overall material and thickness of the pan is what affects the distribution and consistency of heat.

If you’re often confused with which pans are compatible and work best with induction hobs, below explains the different types of induction-friendly cookware available.


The ‘composite’ describes the base of the pan, which is made from several layers. This usually consists of, a thick middle layer of aluminium or copper, and a thin steel alloy base. The body of composite base pans may be either aluminium, copper or a high-grade steel alloy.

Composite base pans are great for heat distribution; however, aluminium and copper can deteriorate through the use of cleaning agents.


Multi-layer pans are made entirely from either one layer and/or several layers of material, without changing the actual base. The interior layer is typically made of high-grade steel, the core made of aluminium and the external layer made of high-grade steel.

Multi-layer pans react rapidly to changes of power in the pan, giving excellent temperature control. If the pan walls are the same thickness as the base, the heat-up speed is very fast especially if the pot has a lot of food contents in it. However, if the pot only has a small amount of food inside, a lot of heat is lost to the walls of the pan. If the pan has a thin base, little heat transfer can take place, and there will be uneven heat distribution within the pan. Typically, multi-layer pans have good non-stick qualities and are very easy to keep clean.


These pans are made from 100% cast iron and have magnetic qualities suitable for cooking with induction.

Cast-iron pans have good heat storage properties. However, they are heavy and take longer to build up heat, due to the material thickness. Typically, cast-iron pans have rough surfaces and therefore, can be difficult to keep clean.


These pans are made from cast aluminium with an induction compatible layer. The aluminium casting is then pressed or melted into this. In most cases, pressed pans are compatible for use with induction; but not all.

When considering the materials of the pan, if an aluminium ring is used on the outer edge of the pan base, this can act like a magnetic short circuit. This means that if the coil is smaller than the pressed pan base the pan can still function. If, however, the coil is larger than the pan, the aluminium ring attempts to heat up, which causes poor performance within the pan.

Pressed pans are typically light weight and provide good heat distribution.

Here at Target Catering Equipment, we recommend Demeyere commercial grade cookware suitable for use with our commercial induction hobs. We’re also on hand to provide you with advice on the best accessories for your hob, in addition to cookware maintenance.

To find out more contact us here.

We've been shrtlisted in the Family Business - People's Choice Awards 2019!


We’re delighted to announce that we’ve been shortlisted as a finalist in the Family United’s 2019 Family Business of the Year Awards; the aim of which is to champion and celebrate the family business sector. As a result of this, we’ve also been shortlisted in the People’s Choice Awards category. Here at Target, we’re a team of expert designers and engineers who’ve been transforming kitchens for the foodservice industry for over 30 years. We install quality stainless steel catering equipment and specialise in induction cooking equipment.

At Target Catering Equipment, we’re a 2nd generation family-run business that was founded by our Managing Director, David Pedrette, and his wife Elizabeth, Financial Director, in 1988. Their two daughters, Charlotte and Nicola, have since become General Manager and Marketing Manager of the business and have been working in the industry for over 10 years. At Target, we’re widely known for our commercial induction ranges, which have been recognised as highly sustainable products by industry body CESA/FCSI and the Carbon Trust. As a result of this, we have been able to assist our clients on being granted thousands of pounds worth of Carbon Trust funding towards sustainable induction cooking equipment.

We regularly design complete commercial kitchens, including kitchen ventilation systems - assisting customers with overcoming difficult ventilation and equipment issues - which require compliance with strict planning and DEFRA guidelines.

Our wide range of manufactured catering equipment appliances include, to name just a few, bespoke stainless-steel tabling, hot cupboards, extraction systems, induction cooking suites and induction wok ranges. Working together as a team, we assess our client’s commercial kitchen requirements, and deliver commercial kitchen designs to meet all current and future needs. We then manufacture, supply and install our state-of-the-art equipment, ensuring that all aspects of a safe and efficient commercial kitchen are delivered.

To view our wide range of products - Please CLICK HERE.

Recognising the diversity, strength and depths of family firms across the UK, the People’s Choice Awards seek to highlight the contribution that family firms make to the UK economy. As the only representative of Gloucestershire in both of these prestigious award categories, we’re proud to be a nominee.

If you have a spare minute and think Target Catering Equipment is worthy of your vote, please head over to the website and vote for us!

Voting for the People’s Choice Award is now open and can be made HERE.

The overall winners will be announced at a glitzy awards ceremony at The May Fair Hotel, London, on Thursday, 6th June.

To find out more about the awards Target Catering Equipment have been shortlisted in, visit https://www.familybusinessunited.com/resources/family-business-of-the-year/

Family-run Catering Equipment Manufacturer Shortlisted for Prestigious Award


A Gloucester-based catering equipment manufacturer has started the new year with a bang after being shortlisted as a finalist in the prestigious Family Business of the Year Awards 2019.

Target Catering Equipment has been shortlisted in the ‘South and South West’ category of the acclaimed awards and will now come up against 13 of the region’s elite family-run businesses for the coveted accolade.

The firm, which was founded in 1988 by David Pedrette and his wife Elizabeth, has been producing quality, bespoke catering equipment to the food service industry for over 30 years.

The business is currently run by two generations of the family, with David as Managing Director, his wife as Financial Director, and their daughters Charlotte and Nicola as General Manager and Marketing Manager.

David said; “We’re absolutely delighted to have been shortlisted as a finalist in the Family Business of the Year Awards 2019. We’re celebrating turning 31 this year, so it’s a great way to start 2019!

“We’ve reached several key milestones over our long and proud history in Gloucester and consider the city and county a pivotal part of our journey. In fact, we’re the only family-run business to be representing Gloucestershire in these awards, which is an absolute honour.”

Target are widely known for their commercial induction ranges, which have been recognised as highly sustainable products by industry body CESA/FCSI and the Carbon Trust. Because of this, Target has helped to deliver thousands of pounds worth of Carbon Trust grant funding to its clients, which has assisted them in the purchase of equipment.

Target also design complete commercial kitchens, including kitchen ventilation systems and has assisted customers with overcoming difficult ventilation and equipment issues that have caused contractual problems and require compliance with strict planning and DEFRA guidelines.

David added; “Having started out as Pedrette Engineering in the late 80’s following a career as a merchant navy engineering officer, it’s been quite the roller-coaster journey, and has been made that extra bit special by having my family by my side throughout.

“I’d also like to thank all of our loyal and new customers who have supported us over 31 incredible years. From the high street restaurants to the aircraft carriers we’ve installed our equipment in, it’s because of you we’re able to enter these incredible awards.”

The Family Business of the Year Awards are organised by Family Business United, the award-winning magazine and resource centre that champions and celebrates the family business sector.

Now in their seventh year, the awards recognise the diversity, strength and depth of family firms across the UK and seek to highlight the contribution that family firms make to the UK economy. Previous winners of the South and South West category include Thatchers Cider, Westons Cider, Brend Hotels and Hoburne Holiday Parks.

An elite judging panel will pick the overall winners which will be announced at a glitzy awards ceremony at The May Fair Hotel, London, on Thursday, 6th June.

As part of the shortlisting, Target Catering Equipment has automatically been enrolled in The People’s Choice Awards 2019, which is based on votes. More information on how to vote will be revealed in due course.

To find out more about Target Catering Equipment - Click Here

Alternatively, to find out more about the Family Business of the Year Awards 2019, please Click Here

Britain's Largest Warships Support British Manufacturers

Following the success of catering equipment previously manufactured and supplied to Britain’s largest warships, the Ministry of Defence has returned to Gloucestershire based catering equipment manufacturer Target Catering Equipment for their latest marine based project.

HMS Queen Elizabeth - Britain’s Largest Warship

It all began in the year 2000, when Southampton based marine catering equipment supplier and distributor, Kempsafe, approached Target as they needed to engage a company that could fabricate bespoke stainless-steel items for their marine based projects.

With Target Catering Equipment’s Managing Director, David Pedrette, having a background in marine engineering, this made Target the perfect partner for Kempsafe. This led to Target being engaged and becoming involved with many marine projects, which included designing and fabricating bespoke items such as; stainless steel cupboards, counters, tabling, sinks and more.

With the ability to provide these services to their customers Kempsafe continued to grow as a company and in 2003 won a prestigious contract with the Ministry of Defence.

Confident with the quality of products being produced, Kempsafe commissioned Target to design and manufacture several 8 and 10 dish servery counters suitable for the MOD that would be installed on HMS Invincible and HMS Ark Royal aircraft carriers.

The project involved preparing product designs based on site visits to look at previously manufactured units and galley arrangements, gathering all remaining information available from previous manufacturers that had remained on board the ship, which included the original hand-over documentation.

Taking this information and combining it with the feedback from the ship’s crew meant that Target could redesign and improve the products they were proposing to meet the exact requirements of the MOD.

Designs were prepared, approved and signed off by the MOD. The bespoke products were then manufactured, quality control tested, inspected and delivered to the distributor for installation.

Naval chefs ready for action on board HMS Queen Elizabeth

Commanding officer of HMS Queen Elizabeth, Captain Jeremy Kyd receives his first meal onboard.

Following the success of these initial products, a year later, several 3 and 4 dish servery counters were manufactured and installed for the MOD on the Astute class submarines. And in 2009, Target were again commissioned to design and fabricate various bespoke items including, servery counters, hot cupboards and stowage lockers for what was set to be Britain’s largest and most advanced warships, the HMS Queen Elizabeth and HMS Prince of Wales aircraft carriers.

Cutaway of HMS Astute Class Submarines

The Great Recession of 2008-2013 then hit UK businesses hard and pushed Kempsafe to engage an alternative equipment manufacturer which offered equipment at a more competitive rate for projects including those for the MOD. However, this was not enough to save the company. In 2016, Kempsafe went into liquidation and the company was wound up. This resulted in one of the former employees setting up a new company, Wathen Marine Catering Equipment Services Ltd. which went on to gain many of the contracts that had previously been awarded to Kempsafe, including MOD contracts.

Over the years, the MOD carried out scrupulous trials and testing, and continued issues arose with the equipment that had not been manufactured by Target Catering Equipment and so it was decided that no matter the cost, going forward the MOD were to revert to the previous product quality and specification supplied by Target.

In August 2018, Target was commissioned to design and manufacture more 3 and 4 dish servery counters for the MOD to be installed on the new HMS Astute Class submarines being built in Barrow-in-Furness.

The challenge was that the units were to be manufactured to the exact design and specification that had previously been tried, tested and approved 15 years ago, to ensure quality was not compromised again through cost engineering a cheaper specification.

Target reviewed the current manufacturing techniques to ensure identical consistency of product quality and specification. Relying on historic manufacturing archives and the knowledge of long-standing employees that remained within the company to recall the exact manufacturing procedures and high standards that had previously been used.

Target servery counters all set for installation on board HMS Astute submarines.

Units have since been designed, approved, manufactured, quality control tested and delivered on time and to the exact specification to the distributor for installation onto the latest, Astute Class Submarine vessels ready to keep the crews of our Royal Navy well fed with piping hot food.

“They say an army marches on its stomach, and we are proud to be a British manufacturing company playing our part in keeping the Royal Navy crew fed, happy and well nourished.” Says David Pedrette Managing Director at Target Catering Equipment.

Lincat Expands 'No Frills' Phoenix Range With New Single-Phase Induction Oven Range

Lincat has launched a single-phase induction oven range as part of its ‘no frills’ Phoenix range of medium-duty prime commercial catering equipment. The PHER01/SPH induction oven range has been introduced in response to demand for the model from establishments with single-phase power.


At 800mm deep and 900mm wide, the powerful range is energy efficient and robustly constructed. The easy-to-clean induction hob top is constructed from 6mm thick high impact resistant glass. It features six 1.85kW induction zones, which can be boosted to 3kW when intense heat to conserve energy and ensures that heat is not lost into the kitchen.

Below, a powerful, twin fan-assisted 6kW oven provides fast heat-up times and is able to accommodate six 1/1 gastronorms, enabling different foods to be cooked simultaneously. Heavy-duty castors, to facilitate cleaning, are provided as standard.

In addition to the induction oven range, Lincat’s new Phoenix electric salamander is now available to order, following its launch at the Restaurant Show last month. The PHEAS01 is equipped with fast heat up ‘Hi-Light’ elements, which are ready to cook in just eight seconds. It has three heat zones, enabling the operator to only switch on the area required, to conserve energy.

Helen Applewhite, Marketing Manager of Lincat Ltd, said:

“Operators would have traditionally paid more for energy efficient equipment such as this, but our no frills Phoenix range provides cutting edge technology at an affordable price. This is why we have experienced positive pre-sale demand for Phoenix products.”

British Catering Equipment Manufacturer 'Highly Commended' at Prestigious Industry Awards

CESA Sustainable Catering Equipment Award 2018 Highly Commended - Target Catering Equipment  Photo Credit:  Catering Insight

CESA Sustainable Catering Equipment Award 2018 Highly Commended - Target Catering Equipment

Photo Credit: Catering Insight

A Gloucester-based catering equipment manufacturer was ‘highly commended’ at the prestigious Catering Equipment Suppliers’ Association (CESA) Awards 2018.

Target Catering Equipment, which has been producing quality, bespoke catering equipment to the foodservice industry for over 30 years, was highly commended in the ‘Sustainable Catering Equipment Award’ for being a leading British manufacturer of sustainable Carbon Trust accredited catering equipment.

The family-run business was praised for its sustainable induction ranges, specifically the TR-E+ induction range, during a glitzy gala dinner at the De Vere Cotswold Water Park on Thursday, November 15th.

The TR-E+ model incorporates heavy duty 4 zone induction hob, an induction plancha convection oven which provides ultimate energy efficiency within the commercial kitchen.

David Pedrette, managing director at Target Catering Equipment, said “We’re thrilled to have been highly commended in the Sustainable Catering Equipment category at the CESA Awards 2018.

“It was a fantastic event and we certainly enjoyed hearing the success stories of our fellow industry professionals. Sustainability is a very important part of our ethos here at Target, so to be recognised as a UK leader in manufacturing sustainable Carbon Trust accredited catering equipment is truly incredible.”

Target Catering Equipment has helped to deliver Carbon Trust - Green Business Funding to its clients as a accredited Carbon Trust supplier, and has also assisted customers with overcoming difficult ventilation and equipment issues that have caused contractual problems and require compliance with strict planning and DEFRA guidelines.

As a result of investing in CAD software and hardware to deliver complete 3D designs, its design and consultancy services are now being engaged by international companies - specifically China.

With eighty years of expertise, CESA is the catering equipment industry’s largest trade organisation, offering privileged access to a wide business network.

For more information on Target Catering Equipment Click Here.

We've Been Shortlisted!


Here at Target Catering Equipment, we’re delighted to have been shortlisted for two industry awards!

The Catering Insight Awards 2018 are recognising businesses that have excelled and overcome challenges to provide commercial kitchens of exceptional standards and quality, and has shortlisted an array of highly successful companies located from the Cotswolds to East Anglia, as well as London.

We have been recognised by the awards for the work we’ve done with prestigious companies, including the like of the Royal Navy and Pegasus Life, and are now up for ‘Distributor of the Year’ Award in the South of England category. Additionally, we have been shortlisted for the CESA ‘Sustainable Catering Equipment’ award to be delivered at this year’s CESA Conference 2018, where the theme is ‘Evolving in a Disruptive Environment’.

We’re a family-run business and we’re passionate about designing and manufacturing sustainable, environmentally-friendly commercial induction ranges which we then supply to our clients. We’re also recognised as a Carbon Trust accredited supplier, delivering sustainable commercial kitchens, and have assisted our clients in being granted available Carbon Trust funding for such projects.

Our commercial induction ranges are designed with cost efficiency, flexibility and environmental ethics in mind. With 90% efficiency rates, minimal maintenance requirements and less air handling needed, our induction suites help foodservice businesses to significantly reduce costly overheads. They can be powered via renewable energy sources, which have both cost and environmental benefits and are supported by environmental funding schemes, improving overall sustainability for businesses.

On top of this, we’ve been acknowledged for helping our clients solve issues with ventilation and catering equipment, as well as investing in software and hardware that allows us to carry out 3D designs. Due to this, we are now being engaged by international companies.

We’re incredibly proud of our team here at Target Catering Equipment, and have our fingers firmly crossed for award success! To find out more information about our products and services, please click here.

How Do Target Induction Hobs Work?


Here at Target Catering Equipment, we believe that induction hobs are not only more environmentally friendly and safer than other hob types, but they’re also more efficient and perfectly suited to many different cooking styles. Additionally, induction hobs use much less energy and can be powered by renewable energy sources.

The process behind their function is slightly different to other traditional types such as gas and radiant plate hobs and we think that learning how induction hobs work will not only help you understand the technology, but also help you to get the most out of your appliance, enabling you to produce great quality food time after time.

Unlike other hob types, our induction hobs do not radiate heat from the source - i.e. from a flame or heated plate. The heat is actually generated through the pan itself, hence why the pan heats up, but the hob surface remains cool. Underneath the glass surface is an electrical circuit which, when completed, allows the user to cook food.

The circuit begins with a generator, which when the hob is switched on, sends an electrical current through a copper coil - this creates a high-frequency electromagnetic field. For the circuit to be completed, an induction-friendly magnetic pan must be recognised by the pan sensor located beneath the hob glass. Heat convection then takes place within the pan, allowing cooking processes to begin.

1. Copper Coil  2. Elecromagnetic Field  3. Heat Generated

1. Copper Coil

2. Elecromagnetic Field

3. Heat Generated

During cooking, the glass hob remains cool since the heat is emitted from the pan itself rather than the surface - and as soon as the pan is removed, the circuit is terminated, thus turning the hob off. This is a much safer cooking method to use within busy commercial kitchens as burns are much less likely to occur and fire risks can be greatly reduced; not to mention the overhead cost reduction thanks to the energy savings that induction hobs generate.

Since the cool surfaces help in maintaining a lower room temperature, induction hobs are also great for industrial kitchen environments. Additionally, thanks to their flat surfaces and specific requirements for use (i.e. magnetic pans), these hobs can be safely used as extra worksurfaces when not in use.

At Target Catering Equipment, we offer a range of induction hobs and commercial induction ranges. To take a look at our products in more detail, please see here.

Why Choose Induction Hobs Over Gas Hobs?

Choosing the right hob for you can often be a challenge - especially considering the wide range of options available. Induction hobs are undoubtedly on the upper end of the price spectrum and considered an investment for many businesses, however they most certainly offer a great return given their functional and environmental benefits.


Here at Target Catering Equipment, we’ve considered the advantages and disadvantages of gas hobs and kept these in mind when developing our bespoke commercial induction suites by incorporating the very latest commercial induction hob technologies.

Using gas hobs in any commercial kitchen - large or small, can make for an extremely heated environment, creating tough working conditions for chefs. We believe in providing only the best catering equipment to make cooking an enjoyable yet efficient experience.

Induction hobs only consume energy when an induction-friendly pan is placed on the cooktop. This action completes the electrical circuit. The hob and induction element itself always remain cool and automatically switches off when the pan is removed; thus, heat is only emitted from the pan rather than the hob. This creates a whole range of safety benefits, whilst also keeping kitchens cooler. Additionally, compared to the 40% energy efficiency of gas hobs, induction hobs are 90% energy efficient completing cooking tasks much quicker - so the return on your investment is much greater. The maintenance requirements are also comparatively low, making the day to day running of the kitchen a much less stressful experience.

In addition to cooler cooking environments, induction hobs are much safer for industrial use since there’s a lower risk of fire and staff injuries - allowing the working day to run more smoothly. This highly effective cooking method allows for consistent production of quality food at a more efficient rate, ultimately improving customer turnover and profit.


Induction hobs are an extremely smart range of hobs, making cooking easy and safe without having to compensate on the quality of food or service. These hobs offer highly accurate temperature control, whilst also reducing the risk of food spoilage, and the chances of staff misuse is greatly reduced thanks to its simplistic and safe design. Induction hobs are also incredibly flexible in use compared with gas hobs, since they support a whole range of cooking styles and the cool, flat surface can be used as extra space for preparation when not in use.

Above all else, induction hobs are environmentally friendly. Unlike gas hobs, there is minimal risk of wasted energy being emitted into the atmosphere and can be powered by renewable energy sources. These hobs can greatly reduce your company’s impact on the environment, whilst improving overall sustainability for the business.

Induction hobs are cost effective, multi-functional, flexible and great for the environment - allowing for efficient, guilt-free cooking all day long.

To view our vast range of induction hobs, Click Here.

Convotherm Launches New Design Line With The Mini Black Combi Oven


Convotherm, a global Welbilt brand, launches the new Mini Black. Designed with a black exterior and control panel, extra-large observation window and a small footprint, the combi oven is ideal for front-of-house use.

“The matt surface of the compact combi oven gives it a clean elegant look, and is perfect for serving areas at petrol stations, bakeries, snack bars, coffee shops, cafes and much more”, says Arndt Manter, Director of Product Management at Convotherm.

The Mini Black also features a clever interior design, with a large cooking chamber providing plenty of space for efficient cooking and baking. The black version is available for the 6.06 Mini and 10.10 Mini models from the end of September 2018.

The Mini Black complements Convotherm’s product range, and with this new design the combi oven is perfect for use alongside other Welbilt appliances such as the Merrychef eikon® e2s Trend black.

A visual highlight for serving areas

The new Convotherm Mini, available with a black or stainless steel body, sticks to the “form follows function” principle and offers high-quality design alongside a wide range of applications and practical features.

The combi oven fits into its surroundings perfectly and is ideal for combining with other appliances in serving areas. The large observation window and modern surface make the Convotherm Mini Black attractive in terms of more than just looks - they also give the user maximum visual control over their dishes at all times.

The matt black coating ensures that fingerprints are not visible, meaning that it retains its clean and elegant appearance even after a whole day’s use.

The Convotherm Mini Black is available in two control modes: the manual control variant utilizing buttons and a tilt selector switch, or the easyTouch® user interface with its intuitive touchscreen controls.

A genuine all-rounder in an extremely compact design

With a width of just 51.5cm the lightweight Convotherm Mini Black is the perfect all-round solution for professional food preparation and is ideal for retrofitting in kitchen, retail or servery areas.

Although compact, the clever interior creates a spacious chamber for efficient cooking, making the Convotherm Mini Black a winner no matter what is required, whether it’s roasting, grilling, steaming, au gratin cooking, convenience frying or regenerating.

High-quality baking results with BakePro

The BakePro feature in the Convotherm Mini easyTouch® means that “freshly” baked products can go into production: the multistage baking profile increases output and produces high-quality results which have a longer shelf-life at the serving point, thanks to a specific preparation sequence which includes additional steam and rest periods for the convection.

The user can then customize the profiles for frozen, pre-cooked or pre-baked products by setting the time and temperature. The entire preparation process can also be adapted to meet the user’s needs - all they need to do is save the BakePro profiles in the Mini’s Cookbook with a new name, and then all product steps can be adjusted as required.

Automated cooking processes

The “easyStart” feature in the Convotherm Mini easyTouch®, which handles baking and cooking for six different product categories, is a particular bonus for users. The touchscreen shows the user which products are suitable for mixed loads while ignoring the products which, owing to thier preparation requirements, are not appropriate for the current baking and cooking process.

This feature not only ensures that the Mini is loaded with the right amounts at all times - it also guarantees that all food produced in the combi oven is cooked to perfection.

The mini easyTouch® also has a intuitive picture-based user interface, meaning that unskilled can use the mini black without requiring time-consumin training.

The perfect combination for snacks bars

Alongside the Merrychef eikon® e2s Trend black, the Convotherm Mini Black is the ideal option for snack bars. The two Welbilt appliances are not just the perfect visual fit with their matt black surface - they go together hand in hand when it comes to preparing food for snack bars too.

The Convotherm Mini is especially suitable for use at peak times, for example lunchtime, as it can prepare larger quantities of foods at the same time which can then be moved directly to the sales area. Outside peak times, the Merrychef eikon® e2s is the quick and easy way to reheat food prepared beforehand in the Convotherm Mini without compromising on quality.

To learn more about the new Convotherm Mini Black visit www.convotherm.com

UK's First Chinese Food Diploma Launched as Industry Experiences Decline in Skilled Chefs

Fears of a demise of the Chinese restaurant industry due to lack of chefs has led to the launch of the first fully regulated Chinese-specific catering course in the UK.

Lu Ban Chefs.jpg

Backed by the Chinese Culinary Association and Tianjin Food Group, the new Chinese Culinary Arts course, which starts next month, will look to secure the industry's future by producing 'homegrown' Chinese chefs in the UK.

The course - a mix of online learning and practical assessments - is aimed at current and aspiring chefs in the catering industry that want to enhance their skills and forge a successful career path in this sector.

It is also targeted at restaurant and hotel owners looking to increase their existing dining options as well as saving them upwards of £15,000 to recruit a Chinese chef from the Far East.

Why is the course needed?

The current recruitment process for Chinese chefs is time consuming, costly and has to overcome UK government red tape, which prevents the recruitment of chefs for Chinese takeaways - which is the UK's favourite in a £30bn industry.


At present, most Chinese chefs are recruited from overseas with owners using recruitment agents to find chefs willing to relocate to the UK. This comes at a considerable expense, which is estimated at £15,000 per chef. This does not take into account the substantial salaries that also have to be paid.

As a result of this, many restaurants are feeling the heat and facing the risk of closure because they cannot afford the sums required.

This course, the first step, aims to alleviate that by ensuring a stream of Chinese chefs - at a much-reduced cost - trained in the art of Chinese food.

It is envisaged this will re-energise the industry as a showcase for Chinese food and provide the stimulus for new business opportunities.

With growing new opportunities throughout the world for qualified chefs as well as to staff the many Chinese kitchens of Great Britain; chefs will be trained to the highest standards using the latest cooking technology designed to make kitchens greener more energy efficient, while addressing the health and well-being issues associated with old style traditional kitchens.

David Pedrette MD of Target Catering Equipment, says:

"This is the way forward for training providers to work with industry from around the world developing a global work force qualified to the highest standards".

What is the Chinese Culinary Arts course?

The course - which will follow Lu Ban workshop principles http://www.pameducation.com/portfolio/sino/ - has received significant inward investment from China to ensure that it will produce chefs of the future.

It is a level three qualification managed by Coventry-based PAM Education and run in conjunction with Chichester College Group and Tianjin 2nd School of Cuisine Food Group. Successful completion will secure a Diploma in Chinese Culinary Arts.

Course content is delivered primarily online, including weekly webinars, with practical assessments at Crawley College at the end of each term.

Topics include:

  • The origin and development of Chinese food culture
  • How to prepare and cook Chinese cold dishes
  • How to prepare and cook Chinese hot dishes
  • History and skills for making Chinese pastries
  • History and skills required for Chinese dough modelling
  • Development of skills for cutting, shaping and presentation
  • Awareness of the importance of seasonal and regional variations

Russell Grocott, PAM Education founder and director, says;

"Our work with the Tianjin School of cuisine has escalated from what started as the design of an Education programme into a mission to reintroduce authentic Chinese Culinary Arts across the UK."

"Our programme provides budding Chinese chefs and restaurant owners with the opportunitiy to learn skills and gain a regulated qualification recognised world-wide supported by the finest Master Chefs based in China."

"Students can complete the learning programmes and practice the skills from the comfort of their own kitchens. We have fantastic support for the National Cuisine Associations of Tianjin and China and we are thrilled to introduce this unique opportunity into the UK."

Julie Kapsalis, Managing Director (Commercial) for the Chichester College Group, says:

"We are delighted to launch this brand new course, in a unique, on-line learning format."

"Part of an exciting new partnership, the project has great potential for students and tutors at Crawley College and in China to learn from each other and to develop new skills."

"Working closely with international educational institutions is important to Crawley College and to the Chichester College Group as a whole - we want to see the group develop at home and abroad."

The course commences on Monday 24th September 2018. Registration is open now with limited places available.

For more information see the following:

Course website:




Contact Jo Chappel, Head of Learning (Service Industries) of Crawley College on 01293 442 466 or by emailing on jchappel@crawley.ac.uk

Target Engaged to Help Deliver UK's First Chinese Culinary Arts Qualification


With the UK's Chinese restaurant industry suffering from a severe shortage of skilled staff, the launch of an industry recognised Chinese Culinary Arts (LuBan) Diploma qualification, specialising in Chinese cuisine, culture and culinary arts couldn't have come at a better time.

Traditionally, skills and techniques required in the Chinese foodservice industry have been passed down from generation to generation with businesses also being passed down through family members. However, with younger generations now favouring alternative careers, restaurant owners are having to look elsewhere for skilled staff.

Combine this need with the UK government's £750 million collaboration agreement to support China's One Belt One Road initiative and the result is the UK's first industry recognised Chinese Culinary Arts (LuBan) Diploma qualification.

Developed by PAM Education and Tianjin School of Commerce the Chinese Culinary Arts (LuBan) Level 3 Diploma has been created and approved by British Education qualification awarding body Qualifi.

Following multiple visits to various education providers it became apparent that traditional British training kitchens were not equipped towards Asian cuisine and were therefore unable to deliver the requirements of the course. With this in mind, PAM Education and Tianjin School of Commerce approached Target Catering Equipment as specialist commercial kitchen design consultants to prepare a training kitchen layout that would meet their exact needs and requirements.

Target, having previously worked with many Asian restaurants in the UK and recently completing a complete kitchen design for a staff canteen in a large leading electrical component factory based in China displayed the knowledge and services that were required to move the project forward to its next stage of implementation.

"Working within the foodservice industry for over 30 years, we regularly hear about the lack of skills and training available, specifically in the Asian sector. It is great that this is finally being recognised and something is being done about it as it plays a huge part within the entire foodservice industry." Says David Pedrette Managing Director of Target Catering Equipment.

Crawley College was selected as the site dedicated to the course, leading the way, offering the UK's first dedicated, industry recognised qualification in Chinese Culinary Arts. The new training kitchen was designed and featured the very latest induction wok ranges as requested by Tianjin School of Commerce, a decision highly supported by designers Target, as the technology is fast being recognised as the future of Chinese and other Asian commercial kitchens.

Designs approved, the dedicated kitchen was installed at the college and following an inspection by Tianjin School of Commerce Master Chefs, the facility was given the go-ahead to start offering the much-needed vocational skills training to a unique sector of the international food scene centred around the UK's Asian restaurant sector.

With the first course due to start in September 2018 at Crawley College, chefs and individuals either looking to begin a career or expand their knowledge and skill set within the Chinese foodservice industry are invited to enrol and open their career prospects across the world.

For more information visit: www.crawley.ac.uk/study-courses/course-list/81CCD3-Chinese-Culinary-Arts-Lu-Ban-Diploma-Level-3

Strict Planning Conditions Discharged by Target's In-House Design and Consultancy Team

Target Catering Equipment get local authority Test Valley Borough Council's strict ventilation system conditions discharged for new business's.


Having submitted a planning application for 'Change of Use' from Public House to four units with multiple uses of retail, financial services, restaurant/cafe, drinking establishment with residential flats above, Amici Catering & Co Ltd was granted planning consent for The George Hotel, Andover, subject to conditions back in December 2017.

One of the conditions restricted the listed building from use as a restaurant/cafe by prohibiting the use of cooking equipment such as ovens, grills, chargrills and deep fat fryers except without the use of an approved internal ventilation system.

Ready to move the project forward, Amici Catering & Co contacted Target Catering Equipment as specialist commercial kitchen extraction design consultants to prepare a suitable ventilation system design and specification that would adhere to the planning authorities' requirements.

A main concern was that the property required a ventilation system which could withstand the demands of a commercial kitchen whilst remaining within the property. As found with many listed building, conservation and planning officers stipulate that there must be no changes to the external appearance of the building hence this specific condition being applied.

Target designed and specified a complete commercial kitchen ventilation system to suit the proposed kitchen layout and equipment specification. As the kitchen was designed with all-electric commercial kitchen equipment, there was no requirement for a high-level exhaust to atmosphere to dispose and disperse the harmful by-products of combustion and an alternative recirculating option could be implemented.

The system specified uses patented technology that removes particulates and odours and returns air independently certified as clean.

Independent air monitoring specialists, Validair confirms "The air quality from the proposed system is very clean and maintains a level of around ISO Class 7-8 for smaller particles. The larger particles are arrested during cooking periods and for these sizes ISO Class 5-8 is seen.

This means that the air returning from the proposed system unit is around a thousand times cleaner than typical atmospheric conditions."

By specifying this type of recirculating extraction system Target has made a previously unfeasible location for a commercial kitchen within a listed building, into a completely viable option with the condition being fully discharged by the local planning authorities.