Target Extends Manufacturing Capabilities to Support the Fight Against Covid-19
British manufacturers Target Catering Equipment are on hand supporting the NHS, healthcare, care and public sectors in this time of national emergency with the manufacture of medical grade stainless steel equipment such as tabling, cabinets, sinks and wash stations.
With over 30 year’s design and manufacture experience, Target has the ability to confidently design, manufacture and upply complete hygienic wash systems including; commercial dishwashing systems, matress washing systems, bed pan washer disinfector systems, BA mask cleaning washer disinfector systems which combine machines specifically approved for the removal of pathogens including those of Coronavirus.
David Pedrette, Managing Director at Target says; “In a bid to help support the UK’s key workers in the fight against Covid-19 we are extending our manufacturing capabilities and prioritising all orders from the NHS, healthcare, care and public sectors, and military, who are all working so hard and doing such a great job of looking after everything.”
“With regards to the operation of our business, the safety of our staff, customers and suppliers is of upmost importance to us and we continue to follow government guidelines. With staff that are able to do so, working remotely from home, and those that are to continue working within the factory, operating in line with strict health and safety regulations and advice provided by the government and NHS.”
From a foodservice and catering perspective, Target continues to operate as usual, designing, manufacturing, supplying and supporting commercial catering equipment to all of those that require it.
Having previously manufactured bespoke equipment for the Royal Navy Queen Elizabeth II aircraft carriers and Astute submarines, Target recognises the improtance of delivering quality equipment that can be relied upon in times of crisis, where focus needs to remain on the mission in hand.
If you have any urgent requirements for the manufacture of bespoke or standard stainless steel equipment contact Target on 01452 410 447 or email enquiries@targetcatering.co.uk
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.
5 Points To Consider When Purchasing Stainless Steel Catering Equipment
The right choice of work surface material for food preparation areas in commercial kitchens is crucial in order to prevent the growth and spread of harmful bacteria. Being easy to clean, sterilisable and non porous, stainless steel equipment, such as tables, sinks, shelves and stainless steel kitchen units, are ideal for use in catering, processing, marine and medical industries.
There are several points to consider when purchasing stainless catering equipment, there can be a lot of difference in the price as well as in the quality of stainless steel kitchen equipment, these 5 points should help you make a better informed choice:
There are two main grades of stainless steel used in the manufacture of catering equipment. Grade 430 which is the cheaper stainless steel containing chromium and Grade 304 which is more resistant to corrosion, containing both chromium and nickel, this is more expensive.
Another important consideration when buying stainless steel sinks and tables is the thickness of the steel. A thin guage will not be as durable as a thick one. Top end, very heavy stainless steel is 1.5mm thick, the usual thickness for stainless steel tables and sinks is 1.2mm. It is possible to buy 0.9mm stainless steel but obviously this will not have a long life.
The finish of stainless steel is another factor to consider. For catering equipment that is front of house or on public display such as serveries and counters, highly polished stainless may be used. Satin finish is a fairly dull looking surface which is suitable where the appearance to tabling or sinks is not important and, with its close grain finish, brushed stainless steel is now proving to be popular as it does not show fingerprints so easily. This makes it easier to keep clean than other finishes.
Weak points can occur in the fabrication of stainless steel catering equipment if cheap welding occurs. With 304 stainless steel it is important that 304 stainless welding rods are used to avoid the weld becoming a vulnerable area.
Folding stainless steel increases the strength of the metal and although in the case of pressed sinks, the metal becomes slightly thinner it will actually be stronger.
All Target stainless steel catering equipment is typically manufactured using 304 grade stainless steel sheet as well as 304 grade box section for legs, stands and tie bars. 1.2mm thick stainless steel is used in the construction of tabling, hot cupboards and bespoke stainless steel fabrications. 1.5mm thick stainless steel is used in the construction of sink units and commercial induction worktops. 304 welding rods are used in all Target's welding processes making Target's stainless catering equipment top quality and highly durable.