Brands Archives - Machinery World

‘Turning off our blast freezer until summer’: how UK firms are cutting energy costs

‘Turning off our blast freezer until summer’: how UK firms are cutting energy costs

From an ice cream factory weighing up closing for three weeks over Christmas to a bistro now only open for bookings

David Equi can’t seem to catch a break. He opened a gleaming new factory in Glasgow for his eponymous luxury ice cream business on the eve of the coronavirus pandemic and has now missed out on the cutoff for government energy support by a single day.

Faced with a sharp rise in energy costs, he plans to shut down his blast freezer – a container that rapidly cools 40 pallets of ice cream – this winter. “We’re turning that off and using our existing freezers just to save money, and will switch it back on in the summer. We’re just looking at the tiniest wee things where we can save.”

Equi is also considering closing the factory entirely for up to three weeks over Christmas to save on bills, rather than operating on a skeleton staff as usual at the business, which supplies customers from Aldi to the Gleneagles hotel.

Many businesses will have invested in long-term sustainability measures to become more energy efficient but now, faced with rising prices, firms of all sizes across the country are examining every available measure to cut their bills.

David Equi of Equi’s Ice Cream
David Equi runs an ice-cream business but missed out on the cutoff for government energy support by a day. Photograph: Murdo MacLeod/The Guardian

David Equi says: ‘We’re just looking at the tiniest wee things where we can save.’ Photograph: Murdo MacLeod/The Guardian

The electrical retailer Currys plans to turn down the brightness of its TVs; Vivendi, the owner of the Havas advertising agency, is turning down the temperature in its offices by 1C; and 300,000 LED lights will illuminate Oxford Street this Christmas – cheaper and more efficient than standard lightbulbs.

The incentive is clear: the restaurant and pub group Mitchells & Butlers said at the end of last month that its energy bill had almost doubled to £150m on pre-pandemic costs. Alston Wholefoods, a village shop in Cumbria, has switched off its freezer and is instead using laminated pictures of products for customers to order, saving an estimated £3,000 on its annual bill.

Some small businesses fear they will be asked by the government to shut down this winter to conserve energy supplies. Others say the sudden increase in costs has left them fighting for survival.

Article from The Guardian, read the full story here.

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Official UK Distributors for HAUS Centrifuge Technologies

Official UK Distributors for HAUS Centrifuge Technologies

We are extremely pleased to announce that we are now the Official UK Distributors for HAUS Centrifuge Technologies.

HAUS manufactures decanter centrifuges and separators for a number of industries including dairy processing.As a leader in the development and manufacturing of modern, high capacity continuous industrial type decanters, HAUS started its activities in 1954 in Aydın with repair and renewing of various types of water pumps and presses. The company manufactured the first olive oil press in the region in 1962.

HAUS Maxclean 40T

Today, the company has the ability to manufacture 350 decanters and 150 separators per year with 375 employees.HAUS has a mission to manufacture machines and install facilities to fulfill customer satisfaction at the utmost level with high quality production based on modern technology.

Focusing on R&D in order to improve the efficiency of the machinery, the company designs and manufactures various types of decanter centrifuges with innovative product development.

See all of our HAUS machinery here

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Official UK Distributors for Simon Frères Butter Processing Machinery

Official UK Distributors for Simon Frères Butter Processing Machinery

We are pleased to announce that Machinery World have been appointed official UK distributors of Simon Frères butter processing machinery.

Simon Freres authorised distributorSIMON Frères is an expert in Butter Process technology (cream treatment, churning, continuous blending, reworking, bulk packaging, distribution and melting) with solutions that are reliable, innovative and competitive.

Located in Cherbourg, in Normandy, France, SIMON FRERES was founded in 1856 and is the leading manufacturer of modern high-performance machines for dairy and butter industries. SIMON Freres is well known for:

  • A leading position in the field of butter equipment.
  • Expertise in continuous processes.
  • Partnering with customers with their industrial development.
  • Designing machines adapted to individual requirements.
  • A long tradition of exporting to over 50 countries.
  • Our professionalism and commitment to quality.

Since the manufacture of the first industrial continuous butter churn in 1955, SIMON Frères have devoted their efforts to further developing their machines and now offer the broadest range of equipment for making, reworking and packaging butter. Today their know-how is also applied to by-products such as low-fat products and special dairy spreads.

See link to all the new machines here

Simon Freres Butter Processing

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Full range of New ROKK Homogenisers now launched

Full range of New ROKK Homogenisers now launched

We are pleased to announce the ROKK Homogeniser range has been fully extended to include the 3, 4, 5 & 6 Series high performance Homogenisers now.

ROKK homogenisers / piston pumps are available with capacities from 250-7500 lt/h as no stage, one stage or double stage depending on application. See the individual specifications below:

  • ROKK 3 Series with capacities from 250-1000 lt/h
  • ROKK 4 Series with capacities from 1000-2000 lt/h
  • ROKK 5 Serieswith capacities from 1000-4000 lt/h 
  • ROKK 6 Series with capacities from 2050-7500 lt/h

See the ROKK website for more details or please get in touch to discuss your specific requirements.

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See us at the Ice Cream and Gelato Expo 2019!

See us at the Ice Cream and Gelato Expo 2019!

See us 12th-14th February at the Yorkshire Event Centre, Harrogate

The Ice Cream and Gelato Expo is a unique expo showcasing a huge assortment of ice cream varieties together with its equipment and supplies. This show provides a unique forum for suppliers, retailers, caterers and manufacturers of ice cream products. 

The show aims to encourage and support the production, vending and consumption of premium quality ice creams and other frozen treats. The Ice Cream and Gelato Expo also showcases the various types of machinery and equipment’s utilized by the ice cream industry.

The event enjoys massive popularity among all the sections of the society and within all age groups. The event provides the ideal opportunity to business to build brand images, create and optimize business opportunities and launch new products.

If you’re looking for new products, suppliers, inspiration or a new business venture, don’t miss out on the only dedicated exhibition for the Ice Cream Industry.

To pre-register please click here.

Click here to watch the highlights of the Ice Cream Expo 2017 or click here to watch Steve Christensen: The Ice Cream Bloke’s videos of the first and second day.

Opening Times

Tuesday 12th February
10.00am – 5.00pm (last entry 4.30pm)

Wednesday 13th February
10.00am – 5.00pm (last entry 4.30pm)

Thursday 14th February
10.00am – 3.00pm (last entry 2.30pm)

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New ROKK 3 Series Homogeniser

New ROKK 3 Series Homogeniser

Brand new for 2019, ROKK introduces the 3 Series, a high pressure homogeniser and piston pump with excellent performance and reliability.

With machines from 25 – 25,000 L/H for a superior ice cream mix combined with highly competitive pricing, ROKK offers local service and spare parts support from it’s UK distributers Machinery World.

FEATURES

  • Designed according to the EU safety rules (CE standards)
  • Single and two stage options
  • Engineered, manufactured and tested according to ISO EN 9001 Quality System
  • Engineered and designed for easy maintenance and clearing (CIP and SIP)
  • Suitable for abrasive and viscous product
  • Automatic homogenisation pressure controller with pneumatic adjustment
  • Stainless steel construction (Frame) and electrical panel board
  • Less footprint with ergonomic design
  • Sanitary design analogue diaphragm high pressure gauge
  • V belts drive train and gearbox speed reduction unit
  • AC motor drive

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New addition to the Ciccarelli family business

New addition to the Ciccarelli family business

If you’ve had an Italian gelato in the North East of England, chances are it will have been made by one of the Gregorio brothers of family-run business Ciccarelli. The fleet operators, food service wholesalers and owners of a gelateria on South Beach still use an antique Carpigiani L40 to make multi award winning gelato – but the veteran has recently been joined by a brand new Cattabriga Multifreeze Pro 18.

We spoke to Domenico to find out how the two new workmates were getting along.

Ciccarelli started serving gelato to the people of Northumberland in 1966 from just one ice cream van. Today the business, which is run by the five Gregorio brothers Michele, Antonio, Gino, Franco and Domenico, operates a fleet of 30 vans, multiple static pitches, a beach-side Artisan Gelateria, 200 cover Fish & Chip Restaurant Takeaway and an Ice Cream Factory which wholesales to some of the best known restaurants and tourist attractions in the region.

Named for mother Elena (nee Ciccarelli), who still plays an active role in the business, the gelateria produces over 40 flavours daily, using the finest ingredients from Italy blended with milk and cream from the local dairy. The family don’t use freezers for storage but produce fresh batches on multiple batch freezers all day, every day – which leads you to wonder – just how many litres will the Carpigiani have produced in its life span?

They invested in their brand new Cattabriga Multifreeze Pro 18 after Franco visited the Machinery World stand at the Ice Cream Expo and was shown the batch machine in action. His positive reaction prompted Domenico to drive to Machinery World with some mix to try it out first hand:

Whilst we have been buying parts from Machinery World for about ten years, we used to buy our machines from Italy,” says Domenico. “But being able to pop down and trial the machine with our own mix was fantastic – and I was incredibly impressed from the word go with both the machine and the Machinery World approach.

hey were as fast and efficient with the delivery and installation of the Cattabriga as they are with the spare parts arm of the business,” he continued. “An engineer came up, installed the machine and did a full days’ training with the staff. He also left his phone number which was great, as with most things it takes time to get used to – we didn’t believe how efficiently it could work at lower settings. When we came across a problem he answered straight away and gave us all the reassurance we needed as we kept jamming up the blade.

And the machine itself?

I have always wanted a brand new Cattabriga,” admits Domenico “and LOVE the economy of metal blades, as I change the plastic scrappers religiously every season on all the batch freezers.

The capacity range is incredible – I still can’t quite believe that you can mix anything between 2litres and 18litres in the same barrel.

The girls love it too:

It freezes really quickly, making production so efficient – we were using 3 machines in a pattern continuously making small batches all day, but now I just use this one – Jessica

I like how we can choose separate settings for the sorbets, the choice of levels of hardness and how quickly it freezes. The front door doesn’t ice up either so it is incredibly easy to operate – Kirsten

So will the Cattabriga take the place of the Carpigiani?

It is a fantastic machine, but, hey, the L40 is family – if you can’t use the stick (paddle) you’re not a true gelateo!” laughs Domenico.

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Planning ahead for 2019!

Planning ahead for 2019!
The Ice Cream Alliance is a membership association that supports the ice cream industry. Their mission is to “encourage and support the production, vending and consumption of premium ice creams and other frozen treats”.

It is the only membership trade association for the ice cream industry in the United Kingdom and is the organiser of the Ice Cream Expo. This is an annual event and the only one of its kind in the UK, attracting visitors and businesses from all over the world.


What does the ICA do?

The Ice Cream Alliance works hard to represent the interests of its members as well as the general trade and to promote the industry as a whole. This can involve liaising with authorities such as EHOs, Trading Standards, planning officers and event organisers to best help members.

More particularly, they are involved in an ongoing campaign regarding ice cream in schools, including lobbying Parliament and influencing policy makers, addressing the media and giving access to practical tools to help their members.

They are also working hard to promote quality ice cream. This involves giving the public information about what real artisan ice cream is and the opportunity to enjoy local ice cream products.

If you’d like a copy of the 2019 Wall Planner, you can download one on the link below

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The Museum of ice Cream

The Museum of ice Cream

An article published by CBNC in the US today reports that millennials are flocking to a new concept called pop-up museums, which are temporary staged exhibits specifically designed for taking weird and interesting selfies such as the Museum of Ice Cream.

The Museum of Ice Cream has just opened its third location in San Francisco. It features new installations like a Pop Rocks Cave, whipped cream ring toss and more. With each new location, the exhibits are brand new — except for the Sprinkle Pool, a favourite — and hinge on local ice cream purveyors who create unique and exclusive flavours.

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Wall’s launches Soft Republic, a ‘disruptor’ soft serve ice cream brand

Wall’s launches Soft Republic, a ‘disruptor’ soft serve ice cream brand

Ice cream brand Wall’s has launched Soft Republic – a new ‘disruptor’ soft serve ice cream brand – with a pop-up store in London’s Spitalfields Market.

Brand owner Unilever created a special project division within Wall’s, with a licence to think as a disruptor brand would.

It was tasked with creating a new, standalone experiential brand that could reinvent soft serve ice cream for millennial and Generation Z consumers. The
soft serve ice cream category is considered to be ripe for pop-up and flagship experiences, especially those aimed at heavy users of social media.

Read the full story here

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