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.

ct200_left.jpg

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!

swan-inn-swinbrook.jpg

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?

_MG_2553.png

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.

commercial-range-gas-induction.jpg

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.

commercial_induction_hobs_french_plancha.jpg

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

mini_black_Banner_1170x420px.jpg

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.

19.jpg

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:

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

https://www.chineseculinaryart.co.uk

or

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

Target-Chinese-Culinary-Arts-Diploma-3.jpg

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.

commercial_extractor_hood.jpg

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.

Target Bespoke Induction Range Wins in Commercial Kitchen 2018 Innovation Challenge

British commercial catering equipment manufacturer, Target Catering Equipment, awarded bronze for innovation in industry challenge.

After a successful debut in 2017, British manufacturer’s Target Catering Equipment returned to this year’s dedicated catering equipment show ‘Commercial Kitchen’, held at Birmingham NEC, with a stand twice the size to showcase their very latest commercial induction products.

IMG_7277_web.jpg

Priding themselves on being pioneers in the application of induction technology, Target entered their bespoke induction range into this year’s innovation challenge. Facing a number of market leading brands, Target battled it out on Day 1 to win buyers votes which would result in being put through to Day 2, where they would be in with a chance of winning a coveted Bronze, Silver or Gold award for innovation, following a 90 second pitch to some of the biggest buyers and innovation experts from across the foodservice and hospitality sectors, including; Greene King Kitchen Design and Equipment Manager – Antony Bennett, Star Pubs and Bars Food Strategy and Implementation Manager – Mark Teed and Vision Commercial Kitchens MD – Jack Sharkey, amongst others.

IMG_7273web.jpg

After progressing through round 1, Target delivered their pitch, speaking about how their bespoke induction ranges incorporate the very latest cooking technologies to enable customers to have an edge in the intensely competitive food service industry. How induction technology can reduce power requirements and energy consumption and that new computer-controlled induction generators can be programmed with different power levels and monitored for performance and use giving greater control within kitchens.

They also talked about how system faults within the induction components can be detected and engineers alerted remotely to diagnose potential faults prior to attending site, helping to minimise disruption in the kitchen during busy service times. And how enhanced efficiency improves reliability and life expectancy of the equipment, is important for management, and goes a long way to help in the running of a successful business.

And finally, how each Target bespoke induction range is individually designed and styled to suit the business’s needs and can combine other manufacturers latest cooking equipment therefore delivering the ultimately innovative cookline.

Target_Catering_Equipment_Bronze.JPG

Following all the competitors’ pitches, the judges panel decided to award the Target bespoke induction range with a Bronze award for innovation and commented: “It’s great to see companies like Target bringing new products and bespoke solutions to the market”.

CK18_Awards_Logo_BRONZE.jpg

Managing Director of Target Catering Equipment, David Pedrette commented: “We are thrilled to have won a Bronze award for innovation, being a relatively small family business in comparison to many of the other competitors, and British manufacturers at that, it encourages us to continue in what we do, pioneering catering equipment for the future.”

Target were delighted to be one of the only manufacturers of induction cooking equipment to make it to the final and be awarded a Bronze award for innovation, proving bespoke catering equipment solutions are truly innovative.

For more information on any of the products showcased at Commercial Kitchen 2018, or any other products or services provided by Target Catering Equipment, please visit www.targetcatering.co.uk or call +44 (0) 1452 410 447.

English Vineyard Wins Thousands by Switching to Induction

three_choirs_vineyard_carbon_trust.jpg

English wine producers, Three Choirs Vineyards, wins over three thousand nine hundred pounds in grant funding by switching to Target commercial induction equipment. Awarded by the Carbon Trust Green Business Fund, for the upgrade of out dated inefficient gas commercial kitchen equipment at their Gloucestershire site to induction, the energy efficient alternative.  

With the existing kitchen ventilation system struggling to cope with the waste heat being produced by the LPG gas cookline, combined with the rise in utilities costs, the decision was made to convert the current kitchen equipment to the latest energy saving induction technology.

Assisted by Target Catering Equipment accredited Carbon Trust suppliers, who completed the detailed energy saving assessment, the Three Choirs Vineyards applied for Green Business Funding for fifteen percent of the project cost up to the value of £5,000.

With potential energy saving figures predicted, the Carbon Trust granted the vineyard £3,942.84 towards the new equipment, which included, a bespoke Target commercial induction range complete with induction plancha, induction 4 zone solid top, induction 2 zone hob, twin tank FriFri fryer, Turbofan® convection oven and fast action rise and fall salamander grill.         

The Three Choirs Vineyard, Gloucestershire now operates an energy efficient kitchen delivering top quality food with award winning wines.  

For more information on the Carbon Trust – Green Business Funding opportunities to reduce energy consumption and costs when upgrading commercial kitchens contact Target Catering Equipment CALL NOW 01452 410 447

Carbon Trust Green Business Funding is limited an available on a first come first serve basis, so don’t delay in getting your application in. It costs nothing, and you could gain up to £5,000 towards the cost of new equipment when replacing in-efficient equipment.

More Info – Carbon Trust Green Business Funding

Guide to Commercial Plancha Cooking

Having recently introduced the commerical induction plancha as a bespoke induction range configuration option, Target brings to you a guide on plancha cooking, explaining the differences between electric griddles, electric planchas and induction planchas.

THE DEFINITION OF 'PLANCHA COOKING' IS, TO COOK FOOD DIRECTLY ON A HOT OILED PLATE.


 Electric Griddle

Electric Griddle

 Electric Plancha

Electric Plancha

 Induction Plancha

Induction Plancha

All three pieces of equipment listed above are typically hot metal plates used to cook food directly on. The type of metal plate will vary from each manufacturer of product, with each having different conductivity characteristics.

Heating Technology

How the hot metal plate is heated will affect the characteristics of the plate surface, resulting in different outcomes when cooking.

Electric Griddle

The electric griddle most commonly uses rod elements for heating the griddle plate surface. This type of electrical element is the slowest to react to change in temperature setting and can deliver inconsistent surface temperatures, with hotspots where the element is directly below or in contact with the metal surface.

Electric Plancha

The electric plancha or French plancha, as it is sometimes called, typically uses a filament element for heating the plancha plate surface. Filament elements tend not to cover the entire surface of the plate and rely on heat dispersion to distribute heat across the surface. This results in graduated temperatures from hot to cool from the middle to the edge of the plancha cooking surface, a characteristic similar to the gas solid top.

Heat up times of the electric plancha from 20°C to 230°C takes approx. 20-30minutes. However, this temperature would not be consistent across the entire plancha plate. 

Induction Plancha

The induction plancha uses the same type of coil elements as used with induction hobs. The induction coil element covers the entire plancha plate surface, optimizing operational efficiency by providing uniform heat distribution from corner to corner.

The speed of temperature control depends on the composition of metal used in the plate surface, however, is by far the fastest out of the three equipment types. The instant energy transmission from induction coil to plancha plate surface allows for fast start up times, for example;

The commercial induction plancha used in Target induction ranges heats up from 20°C to 230°C in just 4½ minutes on the single zone 3.5kW induction plancha and just 3 minutes on the single zone 5kW induction plancha.  

Temperature Monitoring & Recovery

For consistent cooking precise temperature monitoring is required.

Electric Griddle

Electric griddle plates are typically manufactured from mild steel which is a cheaper material when compared to chrome plated steel or composite stainless steel. Mild steel has relatively poor conductivity properties and therefore is affected when cold produce contacts the surface, fluctuating cooking temperatures. 

The rod elements used for heating the plate are thermostatically controlled and regulate the temperature of the cooking surface. Temperature regulation is electro mechanical, with a poor degree of accuracy and reactiveness, which results in users having to move product around the griddle as temperatures vary across the grill plate.

Electric Plancha

electric_plancha_cooking

Quality electric plancha plates are manufactured from thick steel, this maximises thermal retention and minimises fluctuations in surface temperatures when cold produce contact the surface. However, the use of thick steel reduces the conductivity which means heat up and temperature change times are prolonged. 

Surface temperatures are monitored using a temperature probe, situated between the plate and the element. However, the probe is usually unable to read the temperature at the centre of the element where it is hottest and can therefore be unreliable when it comes to temperature control.

The heat retention characteristics of the plancha plate minimises fluctuations in the surface temperature, therefore, there would need to be a dramatic drop for the probe to detect a change and bring the plate back to the temperature it was set at.

Induction Plancha

The commercial induction plancha plate is a composite of different metals. The induction plancha plates that are used in Target ranges are made up of steel and aluminium. Joining the magnetic characteristics required for use of induction technology with the heat conductivity characteristics found with aluminium. Combined, results in fast heat up times and rapid temperature control.

Having a thinner metal plate means the cooktop is more susceptible to plate temperature change, which occurs when cold food is placed on the plate, however this can be overcome with the use of RTCSmp® (Real-Time Temperature Control System Multi Point) providing precise temperature monitoring across the entire cooking surface.

RTCSmp® uses multiple sensors embedded across the plancha plate surface to detect a deviation in temperature as small as one-half degree, the temperature is then automatically adjusted in that specific area, providing a highly consistent, responsive, surface to cook on. 

Not only does the RTCSmp® regulate the temperature of the cook zone, the technology also monitors continuously in real-time, the energy supply and the state of the components such as the induction coil. Should a malfunction occur, the integrated fault diagnostic system reports the malfunction instantly to the user. 

Correct Operation

Although seemingly similar to a solid top appliance, all three pieces of equipment featured in this guide are intended to be used for cooking produce directly on, without the use of a pan.

By using a pan on any of these pieces of equipment you run the risk of creating hot spots on the plate as heat can be conducted back into the surface which can cause plates to warp and can also create malfunctions in the technology systems beneath.

For those looking for an energy efficient alternative to the gas solid top, where multiple pans are to be used for cooking, a graduated slide top induction hob with single control is the best like for like option currently available on the market from Target Catering Equipment.

Overview

  • The electric griddle offers an appliance with a surface that delivers inconsistent temperatures across the plate with long heat up times and provides limited temperature controllability.
  • The electric plancha surface delivers gradient temperatures from the centre to the edges of the plate, suitable for varying product finishes. The plate characteristics result in longer heat up and temperature change reaction times.
  • The commerical induction plancha surface delivers consistent temperatures across the entire plate surface, suitable for cooking quantities of produce to the same finish. Heat up times are minimal, and controllability is highly reactive.

Tewkesbury Garden Centre Goes Green!

Thumbs up from Head Chef at Tewkesbury Garden Centre as owner Rachel Gallagher receives almost four thousand pounds Green Business Funding from the Carbon Trust to improve the restaurant's kitchen equipment making it more energy efficient and user friendly as the business continues to grow.

Famed for using local food produce and suppliers the garden centre restaurant goes from strength to strength, now working with local manufacturer and Carbon Trust accredited supplier Target Catering Equipment to provide the new kitchen equipment.

With the help from Target Catering Equipment Rachel was able to submit an application and prove to the Carbon Trust that switching from the existing electric hotplate hobs and basic electric oven to a Target six zone induction range with Blue Seal Turbofan ® convection oven would be more energy efficient and sustainable for the business. This in turn lead to the Green Business Funding capital contribution being awarded.

The small kitchen can now keep up with customers' demands, and with a team of dedicated staff, can continue to produce quality local farmhouse food.

For more information on the Carbon Trust - Green Business Funding opportunities to reduce energy consumption and costs when upgrading commercial kitchens contact Target Catering Equipment CALL NOW 01452 410 447.

Carbon Trust Green Business Funding is limited and available on a first come first serve basis, so don't delay in getting your application in. It costs nothing and you could gain up to £10,000 towards the cost of new equipment when replacing in-efficient equipment.

More Info - Carbon Trust Green Business Funding