The CEDA and CESA Joint Catering Equipment Industry Technical Conference will focus on technical, policy and business issues that impact on all those involved in the design, specification, installation and maintenance of foodservice equipment, and will highlight critical technical information, trends and legislation.
The programme will feature the latest thinking on the code of practice around Fats, Oils and Grease (FOG) from industry consultant Duncan Hepburn and an insight into the potential impact of smart monitoring in commercial kitchens from Richard West, international keynote speaker and former Formula 1 motor racing senior executive.
The conference, hosted at the Nottingham Belfry on Wednesday 7 October, will see Hepburn lift the lid on FOG and his work with CEDA, CESA and British Water to deliver the code of practice, and West push the buttons to reveal how ‘Smart Monitoring can be Smart Management’, looking at real world examples in different sectors and relating to smart monitoring of the sophisticated warewashing, refrigeration and ovens that many professional kitchens now boast.
“We have some great speakers who know their subjects inside out, and who can show the latest thinking that will help foodservice equipment personnel at all levels, and operators, to be efficient, profitable and safe in what they do,” commented Peter Kay, CEDA technical support.
Listening to issues that were raised at last year’s conference there was frustration about pre-qualification for equipment supply, installation, and maintenance work for larger customers in foodservice. In response, CEDA and CESA have invited Suzannah Nichol, MBE, chief executive of the National Specialist Contractors Council (NSCC), to share insight into how the NSCC has campaigned and handled the need for fair business relationships between large companies and sub-contractors.