Beverley Moazzen.

LOOKING FORWARD
To the most magnetic induction hob ever invented. Great Selling Point.

FORWARD LOOKING

An irresistible combination of slick good looks, supreme power, energy efficiency. Great Trading Point.
This product attracts on every front, so be ready for the huge amount of interest it will generate. Technological advances make it the most powerful induction hob on the market, as well as an ultra-slick style statement, as youd expect from Neff. Its magnetic circuits allow it to work in synergy with a saucepan. And the beauty of induction is that it has an impressive safety factor. Removing the pan breaks the magnetic circuit, leaving a low surface temperature. Pretty cool, we think.
Whats the great attraction?
A boost facility in the central zone, allowing 4.4kw of instant power Reaches boiling point in next to no time Is equipped with the unique Point & Twist removable control dial.
Brilliantly, ergonomically designed, operating each zone with a smooth, gliding action. Then lift off for added safety or easy cleaning
More details, more features find out more from your Neff Area Business Manager. If youre interested in forming the perfect partnership, call the Neff sales office on 01908 328352. www.neff.co.uk

Classic Steel

Steels legendary high performance appliances delivering professional cooking quality
multifunction ovens matching extraction system various cook top conf igurations
The Steel range is available from the following retailers:
McGovern Kitchens Derrylinn 8855 Design Studio Bangor 7933 Kitchen Design Centre Lisburn Road Belfast 4455 Alwood Lurgan 3296 Maybury Kitchens Dungannon 2593 Hanna Kitchens Carryduff 5054 Kitchen Concepts Ballymena 8111 McAuley Kitchens Boucher Road Belfast 8222
Put Your Money Where Your House Is
The new emphasis on staying put guarantees healthy levels of spending on home improvements. Revamping the kitchen is one of the most popular ways to add value to a property, and that can only be good news for kitchen retailers says Paul Lupari.
The current stalled property market in Northern Ireland has been behind a steady increase in home improvements as householders are opting to stay put and make more of what they have. It would seem that improving not moving is the order of the day. This trend has the added benefit of avoiding a massive stamp duty bill, money which can instead be invested in making the existing home a nicer place to live. Any estate agent will tell you that kitchens and bathrooms sell houses. I read a survey a few days ago, carried out by the lender GE Money, whose researchers interviewed 110 estate agents in the UK. According to their findings, kitchen refurbishment typically adds 4.6% to the selling price when the time does come to sell up. Could this mean the dark clouds of recession might hold a silver lining for the kitchen industry? Downturn or not, people still want to spend their hard earned cash. With less to spend though, consumers are more selective with their spending. Buying quality - a trend most conspicuous at the premium end of the market filters through all socio-economic levels in a downturn, and can be summed up by the old adage: when times are hard, people buy less, but they buy quality. In a downturn it is always reliable brands with affordable prices that prevail over cut price outlets. This is true not only in the world of appliances but also design. Bespoke kitchen maker Smallbone who sells into the top end of the property market in the UK has maintained a resilient share price against the stock market downturn in recent months. During the last decade of growth, a well equipped, high quality designer kitchen was viewed as a status symbol, but has now proven to be an appealing investment. I firmly believe that a high quality kitchen is a trend that is here to stay. Add to that the fact that styles in dcor and gadgetry move fast, which means that the concept of a well equipped kitchen is a moving target. For example, who would have thought a few years ago that embracing green concepts into kitchen design would have been as important as functionality and look? All of which create new sales opportunities for kitchen retailers. Its always a good idea to remind people why your brand is worth the investment by focusing on added value, such as offering free design services. And, putting our money where our mouth is, AB offers retailers a free design service providing retailers a chance to discuss their plans for new product introduction with experts in design, kitchen planning and merchandising. Call 6943 for more information. As always you can email me at paul.lupari@abdistributors.co.uk

THE POWER OF STEAM

With the new generation steam ovens, steamed food no longer equals boring. Neffs Home Economist, Lynn Williams explains why todays chefs are turning to steam for the preparation of healthy appetizing meals.
teaming is not new. In the 50s, the introduction of the pressure cooker was a godsend for the busy housewife. Then, in the 80s, the electric steamer made its debut to great acclaim. Neff first introduced a pure steam oven into its built in appliance range in 2002, which was augmented with the arrival of the B8762 CircoSteam oven, an advanced steam combination model boasting a unique combination of hot air & steam for healthy, nutritious cooking results. (See overleaf for more details). Steaming is a tasty and nutritious method of cooking. It requires no oil or fat and preserves vitamins and minerals in foodstuffs. It is easy, clean, versatile, and perfect for cooking lots of different types of foods, not just fish and vegetables. For years the Chinese have used steam to make delicious dishes such as spare ribs, pork and beef wontons, steamed fish
and rice (food that we in the UK have come to appreciate over time) and the North Africans use steam for preparing delicious dishes such as the traditional tagine and couscous. But with the introduction of new generation steam models, such as the Neff CircoSteam, there is no longer any reason to look abroad.

New generation

New technology means that the understanding and appreciation of steam cooking has grown in line with the increased interest in healthier eating regimes. Todays new generation steam cooking appliances are so versatile that they can be used to prepare all kinds of tasty treats, from roasting meats to baking cakes and cooking desserts - as well as steaming all kinds of different foods.

An era of change

A large section of the UK population is now careful about the food they put into their bodies and of the nutritional values that foodstuffs supply. The popularity of steam cooking has grown in line with this trend for healthy eating which, to a great extent, is due to extensive media coverage encouraging the use of fresh ingredients and experimentation of a variety of cooking methods. Adapting to a healthier existence has been made easier by the proliferation of fresh ingredients now available on the high street and in supermarkets, and the latest refrigeration technologies allow consumers to store these foodstuffs for considerably lengthier periods of time. There is no doubt that the CircoSteam oven is the ultimate appliance for getting the very best nutritional value from food.

Steam ovens can cook anything from pasta, rice, meats and fish to sticky puddings and bread.

CircoSteam

The new generation steam oven, CircoSteam model B8762, is a sophisticated steam machine that enables the user to cook a wide variety of foods by using a unique combination of hot air and steam for moist succulent food that is also crisp and brown. This impressive appliance takes steam to another level as it offers multi level cooking - with or without hot air - for perfect, energy efficient baking, roasting, cooking and steaming in the domestic kitchen. Whats more, its a gentle cooking process that does not require any sealing of meat or boiling so there is no risk of over cooking or burning food, providing a safe, enclosed method of cooking that is easy, healthy and eco friendly! The Neff CircoSteam oven has gone through rigorous testing at the renowned Good Housekeeping Institute in London to be awarded the prestigious seal of approval from the countrys leading independent consumer testing centres.

Why CircoSteam?

Easy to use: electronic control with Clear Text display Easy to clean: smooth stainless steel interior Easy to install: no need to plumb in, so easier to install than competitors models, can be built in above or below worktop Uses lower temperatures and less water for eco-friendly results Large 32-litre capacity ideal for additional oven space for special occasions 3 shelf positions for multi-level cooking 52 automatic cooking programmes for ease of use Excellent for defrosting, re-heating & refreshing no hot-spots Stainless steel finish and design co-ordination across cooking collection to blend with other Neff appliances Quality and safety, plus energy efficiency Removable water tank for ease of filling Large viewing window no need to open door to check cooking progress 13

STAR TURN

Laura Dunlop caught up with Michael Deane to congratulate him on achieving his 12th consecutive Michelin star and to grill him about his kitchen!
magine being the only restaurant in the north of Ireland to hold a coveted Michelin star. Now imagine it was the 12th star you had won for your award-winning restaurant. Meet Michael Deane, the only chef to have had the prestigious star bestowed on him a dozen times in a row! January was a tense time for me and Derek Creagh (Head Chef, Deanes) as we waited to see whether the new Deanes had established the Michelin Star in its own right, said Michael. The hard work involved in earning a star is immense, so to retain it over the years is a testament to the talent of the team at Deanes. The empire currently consists of four restaurants- Deanes, Deanes Deli and Deanes at Queens plus Simply Deanes at The Outlet centre in Banbridge. Last year alone they completed a total refurbishment and re-branding of the flagship Howard Street restaurant, opened Deanes at Queens and Simply Deanes all within the first four months of 2007. Simply Deanes, Michaels latest venture, is showing all the signs of becoming the latest jewel in Michaels crown. We

opened last April and as its situated in a designer outlet centre, it was a bit of a new venture for us. The new restaurant has a unique market and differs from our other restaurants in terms of product offering, target audience etc. Michael, who is happily married and a proud father has finally learned to take a step back and knows the importance of finding the perfect life/work balance. He says: I have a great management team to look after the daily running of the business, although Im never too far from the action. I think its important to maintain a hands on approach and for customers to see you at the helm. I take more time off now to spend with Kate and our son Marco and I blow off any excess steam with a session in the gym or with my personal trainer. Michael, 47, started his career aged 15 and worked his way up like all chefs. In 1983 his first venture was Deanes on The Square in Helens Bay. Hard work paid off and Michaels first Michelin Star arrived followed by a risky move to new premises in Belfast City Centre. Our customers were over and above what we could accommodate in Helens Bay and it was heartbreaking to turn away business, explained
Michael. Belfast city centre was still a bit of a no-go zone after dark in those days so whilst it was a bit of a risk to move a good solid business, I saw an opportunity and havent looked back since. Things couldnt be more different now as Belfast, particularly the north, boasts a vibrant night life with more people eating out than ever before, despite the much hyped credit crunch. Who can deny that Belfast is blossoming? However local businesses do need to invest more in improving the quality of their offering. Deanes is currently the only Michelin Star restaurant in the north and whilst that affords us certain kudos, Id rather we create a Belfast of numerous high quality establishments with the aim of attracting more visitors with a generous disposable income to the city. So what type of chef is Michael? Does he shout profanities at his staff if they dont live up to his high expectations? I think Ive mellowed over the years and my time of Gordon Ramsey- esque swearing and theatrics has passed! However, Im particular about how things should be done, but then again, so is Derek, which means the rest of

Michael Deane

the team are well versed in what to expect in the kitchen. And does he ever take advantage of his new role as celebrity chef ? Well, Ive never been a huge fan of the term celebrity chef but I was doing some filming recently with Barry McGuigan and Paul Young which terminated in a boozy singing competition- I think I gave Paul a good run for his money! So, whats next for Michael Deane? I guess Im thankful that after 32 years Im still in business. Our industry is fickle one and countless businesses fail within the first few years of setting up. Im also proud that all the hard graft has been acknowledged by esteemed guides such as Michelin, The AA, and Georgina Campbell and most especially that the team at Deanes has managed, not only to earn a Michelin Star but also to maintain this for a period of 12 consecutive years.

CORIAN SCALES NEW HEIGHTS IN HORTICULTURAL DESIGN
est known as a high performance, versatile interior surface much loved in kitchen design, Corian was elevated to new heights in horticultural design at this years Chelsea Flower Show. The Gavin Jones Garden of Corian is a show garden with a very contemporary feel, designed by innovative garden designer Philip Nash. This is the first time that Corian has been used in a structural way in a garden setting, and it opens up a whole world of new opportunities to garden designers everywhere. Philip Nash explains his ideas: I am inspired by contemporary architecture and am very much interested in the now so I wanted to use Corian in a progressive and unexpected way and to open a creative window to explore its transformational qualities. Corian adds a dynamic quality that you cant get from other materials. Once I had this as a core central point for the garden, the rest of the ideas spread like wildfire! The garden was designed on a curve and all the key structural elements are made from Corian. The main feature is a seamless walkway which seems to hover above the garden. Stretching from the main terrace, like a coiled fern unfurling its fronds, the walkway reaches out to a swirled seating area on the other side. On the terrace, a cantilevered table and benches appear to have been peeled from this startlingly white catwalk. The team at DuPont Corian were also inspired by the new challenges this project presented. Says Paul McDowell of McD Marketing for DuPont Surfaces UK, we were thrilled about the varied range of designs that introduced the extraordinary capabilities of Corian to a whole new audience at Chelsea. Philips designs allowed us to demonstrate many of the valuable features of Corian, such as thermoformed shaping, joining with imperceptible seams and translucency, all long appreciated in interior environments, but now opening up an exciting range of exterior uses, even for cladding on buildings! Furthermore, solutions to enhance the potential use of the material on walkways, dining/picnic areas and decking are being developed as a result of this project. Occupying one of the prime spots at the Chelsea Flower Show, the garden was a showstopping star attraction among visitors, while also winning a Silver medal from the judging panel.

Water also features large in this garden. An infinity pool with a catchment rill is lined with black crushed Zodiaq quartz to provide the backdrop to a floating terrace which appears to float on water - in itself quite a technical achievement.
We were thinking you should set the time your wash takes, not the machine.
The New Time Manager Washing Machine lets you decide how much time you have by setting the length of the wash cycle to the minute. Even better it has an inclined drum and an extra-large door for easy loading, with an 8kg capacity for larger loads, so Time Manager helps you spend less time on the laundry.
Share more of our thinking at www.electrolux.co.uk
Carron Phoenixs Shonelle 150 ceramic sink, shown with Fresca tap in chrome.
Crisp and smart, its the colour that goes with everything. Neil Clark, sales and marketing manager at Carron Phoenix reflects on the enduring appeal of white.
nterior looks change so much more quickly these days, often following the seasonal changes of the fashion catwalk. This years brown is last years black and next year, in keeping with the constant ebb and flow of fashion trends, it will be something else. Exotic woods are big news in the kitchen right now, whether on worksurfaces or door frontals. A look that is very of the moment at the top end is the combination of plain gloss doors with the luxurious timbers of wenge, walnut, teak, fruitwoods and olivewood. And the most popular door colour is? White. Meanwhile on the bathroom front, rumours are that gold brassware is making a comeback as the fashion barometer swings towards glamour and opulence. But when it comes to sanitaryware, there is only one colour of choice. Yep, thats right. Its white.
And so it is with sinks. White is a universally popular colour that everyone loves and never tires of. To use jargon, it has reach, meaning that it appeals to a broad customer demographic regardless of their age, spending power or style persuasion. Take granite sinks as an example. Colour-wise, we have developed a fashion led palette of contemporary neutrals to co-ordinate with a range of worksurface materials. Graphite, Stone Grey, Portland are varying tones of grey that are pleasing and popular shades with Graphite being the top seller. Second place goes to Polar White. Crisp, fresh and smart-looking with just a hint of a speckle, its that perfect shade of white that goes with, well, everything. Our new

Season of Mists and Mellow Fruitfulness
Summer may be on its way out but Stephen Taylor Winter is looking forward to the abundance of fruits from the autumn harvest. We asked him for his pick of the crop this monthDamsons look like small plums and
can be eaten raw when ripe, but are best cooked to bring out their sweet, spicy flavour and put into jams, jellies, fools and sorbets. Irish tomatoes are at their peak in September, bursting with flavour and really worth eating. Slice up and serve with a creamy mozzarella, or roast slowly to make a sweet, smoky pasta sauce. Blackberries are great fresh (they only keep a short time) but are also delicious in ice cream, summer puddings and are a natural partner for the first of the cooking apples. When it comes to comfort food, nothing beats a blackberry and apple pie. Apple varieties Bramleys, Coxs Orange Pippins, and Discoveries - should all be making an appearance this month. Some are available in supermarkets, but searching out local growers will give you a wider choice. Bake them whole with brown sugar, butter and spices. Slices of caramalised apples are great with meat, especially pork.

LOCA ABOUT KOKA

Home grown chocolatier Koka uses only the best single origin cocoa from plantations producing the worlds most aromatic cocoa beans.
These are then blended with a touch of Ireland, such as whiskey, honey and stout. All the chocolates are free from artificial colourings, flavourings and preservatives. Currently Koka has three collections all with a contemporary Irish twist. Especially appealing is the range of flavours that show the chocolatiers versatility, with truffle ingredients like strawberries and balsamic glaze, bourbon vanilla & Irish Cream and wildflower honey & chilli (which recently won a Great Taste Award from the Guild of Fine Foods in London). Each piece is almost too good to eat, but when it comes to dark chocolates, were the last one to argue for restraint! Hand made in Jordanstown, Kokas stylishly boxed hand-made truffles are on the shelves in local speciality shops and in top London retailers Harvey Nicholls and Selfridges. You can also buy online at www.koka.co.uk
Wash your food waste problems clean away!
The world-leading InSinkErator range of food waste disposers offers a hygienic, convenient and environmentally-responsible way to deal with your household food waste. Virtually all types of food waste are ground to fine particles and safely washed away no smelly and messy bins, no build up of bacteria! Compact and easy to install under most new or existing sinks you could even fit one yourself Theres a clear environmental benefit they reduce household waste by around 20%, increase recycling rates and reduce methane from landfill For more details of the InSinkErator food waste disposer range, go online at insinkerator.co.uk or call 3715.

A birch end grain chopping board is handy for food preparation and mixes beautifully with other surfacing materials.
Timber blends especially well with stainless steel. Here, cherry timber is mixed with stainless steel surface and splashback. The different textures and colours enhance each other whilst creating distinct zones in the kitchen for food preparation, baking, eating and wet-areas. So the aesthetics can be totally on trend, whilst function is not overlooked.
Power and phone sockets can also be fitted in a timber surface, simply drawn out of the worksurface as required and when not in use neatly concealed under the surface. This avoids the need to channel into walls for wiring, thus reducing the amount of sockets on view in the kitchen, offering an unobrusive power solution when design and order are required. Retractable power sockets are increasingly useful as consumers spend more time in the kitchen and may want to plug in lap tops and other electrical appliances. Timber also comes into its own when mixed with other materials. Simply including a small birch end grain in the kitchen will bring natural warmth to the scheme and create a useful chopping area. Uniting form and function the solid 60mm timber has butchers block strength coupled with the beauty of natural varied end grain. For added individuality the boards are bespoke so can be shaped to create a unique feature. (See page 26)

Spotlight on Walnut

Walnut is making a huge impression in both modern and traditional kitchen schemes, with consumers opting for the luxury and rich colour that this species brings to an interior. The real beauty of walnut is its inherent ability to complement and contrast so well with many other materials. We predicted 2 years ago that walnut would become hot in kitchen design. Fast forward to 2008 and the reality is that following its success on the continent walnut is now a preferred timber in both contemporary or classic schemes. Its simply because walnut offers something a little more exotic than many other species and can effortlessly create that individual look that is so in demand. And for the essential point of difference opt for a full stave surface, the staves vary between 80mm to 150mm in width and run the full length of the board to reveal a greater emphasis on the natural grain and character of the timber.

Power at your fingertips where and when you need it.

Worksuface care

Compared with other surface materials, timber does require more care and maintenance, however if checked regularly, it is not as onerous as many consumers are led to believe. A simple drip test carried out periodically will confirm whether the tops are still waterproof; if the water beads then all is well, if it doesnt then the timber needs re-oiling. Its not such a time-consuming job and it ensures the beauty and warmth of the natural timber are retained. As a minimum we recommend that timber is re-oiled every 3 months.
Full stave walnut creates a luxurious grand design, customised with drainer grooves and intricate waterfall edge profile.

VICTORIAS SECRET

Grease and odour filters are easy to remove and wash and a remote control makes it easy to adjust the lighting with the touch of a button.
With its lampshade consisting of a polished steel base, surmounted by two rows of glass pendants, Victoria may look like a chandelier, but it hides a secret: thanks to the Elica patented Evolution system this stunning light can be used as a cooker hood so depending on how you want to look at it, Victoria is a light that purifies air, or a cooker hood that provides illumination. Evolution makes this double role possible and guarantees maximum performance in both through its special all in one system: the motor, grease filters, odour filters, a separate lighting system for the cooktop and the surrounding area, electronics and control system are all snugly contained in one single technological package.

Retailer Spotlight

Deborah McGurgan owned her own successful business before becoming a partner with her husband Fergal in Omagh based Woodbank Kitchens. Here she takes time out of her busy schedule to tell Fresh about the business.
How did you get into the kitchen industry? This is my second career; after leaving school I trained to be a hairdresser and opened my own hairdressing business in 1989. Five years later my husband Fergal started the kitchen furniture business trading as Woodbank Kitchens. If I had any free time in the evenings I would help with general office work. However, by 2000 I made a decision to sell my business - both of us managing two separate companies was very difficult especially as we were by now rearing a young family. I started to work part time at Woodbank kitchens in 2000 running the office and doing the accounts. But I missed the creativity of hairdressing, and watching Fergal plan kitchens, I knew I would enjoy the challenges of design. I trained to use the design software and now work full time, looking after sales and design as well as running the office. Describe a typical day Theres no set structure to any particular day. Over the course of a week, days will be spent taking calls from customers, meeting customers, working on sales, designing kitchens and

bedrooms, keeping accounts up to date and general office duties. How would your customers describe Woodbank Kitchens? A first class, professional, yet friendly service where quality always comes first. If Woodbank has a usp something unique that it offers customers - what would that be? Our focus is offering a one-to-one service with our customers. We pride ourselves on good communication, making sure that we take time with customers - always listening to their needs, and providing them with a practical and stylish design solution. Trends in the kitchen industry are constantly changing. What do you think are the up and coming trends? Our customers choices are becoming bolder, for example mixing and matching door colours with timber or stone worktops. Thanks to a rise in lifestyle and design magazines, many customers are well informed before they come into
One of Deborahs designs: the kitchen doors are PWS Eden oak, sanded, then painted by Woodbank Kitchens.
the showroom. Most are interested in the latest cutting edge appliances, especially those that make life easier, so I expect the following will soon become must have items in every kitchen: steaming hot and cold filter taps, food waste incinerators, state of the art wine coolers and coffee machines. Clever storage is also vital so more and more were seeing drawer systems replacing standard cabinetry, for example dish drawers, drawer accessories, pull out storage etc. What, in your opinion, are the five must have features in a contemporary kitchen? American refrigeration, smart stainless steel appliances, wine coolers, stylish sinks and taps complemented by dazzling stone worktops. With the building trade going through tough times, is this having an impact on the type of customer that is coming through your door? Not really as we rarely installed kitchens for the large building developments. However, we are finding that were
fitting more replacement kitchens, probably due to planning restrictions. Customers now are more honest and give us a budget for the project and they rarely over spend. Of all the kitchens you have designed, do you have a favourite? If so, why? A difficult question as I design every kitchen to suit each customers life style and how they work in their kitchen. If pressed, I would have to say my favourite is my own. It was designed specifically to my requirements, its practical, with great storage, and has that all important wow factor. What is important to you from your supplier/distributor or kitchen manufacturer? It is very important to get good service from our distributor so that we can provide a prompt and efficient service to our customers. Keeping up to date with the latest cutting edge designs is also very important so that our showroom inspires customers; we always aim to have the latest new products ahead of our competitors ideally on an exclusive basis.

The must sell product for retailers
Traditionally, food waste disposers have been viewed as an optional extra that customers can include in their kitchen design, but not as a necessity; however times are changing and this is no longer the case. Joe Ferrara, managing director of InSinkErator Europe, explains why food waste disposers should now be an essential part of every kitchen retailers offering.
Taken at face value, food waste disposers are first and foremost a convenience product. But, looking beyond the simple sum of its parts there is a significantly wider story which is starting to drive the development of the category and helping to set food waste disposers firmly in the must have part of the kitchen sector. A large proportion of kitchen retailers now stock food waste disposers as standard. However, some are still unsure as to exactly why this product should be an integral part of every new kitchen. As a result, many are failing to really sell the benefits to customers, meaning householders on the look out for a new kitchen are still dismissing this useful appliance out of hand. This in turn means kitchen retailers are missing out on a potentially lucrative revenue stream, which is unfortunate, as the opportunity for food waste disposer sales has never been greater; particularly with external issues creating a new natural level of demand. Over the last year, household waste has been a recurring theme in the national news agenda; the widespread and controversial introduction of alternate weekly rubbish collections has meant home owners are now responsible for sorting their waste correctly and as such are looking for in-kitchen solutions that make this task easier.It is here that food waste disposers have a natural synergy. Kitchen waste accounts for around 20
Messy and smelly if left for long periods between lengthy collection dates, this tricky but unavoidable element of household waste can attract flies and vermin. Food waste disposers offer an in-home solution.
per cent of all household rubbish and can take up a significant amount of space in wheelie bins. Messy and smelly if left for long periods between lengthy collection dates, this tricky but unavoidable element of household waste can attract flies and vermin. Food waste disposers overcome this by offering an in-home solution that eliminates the need to put food waste in the bin. Instead, it can be washed down the kitchen sink into a food waste disposer where it is ground into fine particle before being flushed away through the existing sink plumbing by running water. This means consumers can manage an awkward fraction of their household rubbish much more conveniently, which in turn may make them more receptive to fortnightly bin collections and perhaps recycling in general. The benefits of food waste disposers are not limited to convenience, hygiene or clearing a bit more space in our wheelie bin. This simple kitchen appliance can also play a crucial part in making households more environmentally responsible. A large proportion of food waste put in our wheelie bins ends up at landfill. There it is responsible for producing methane, a climate change gas 23 times more potent than carbon dioxide. Food waste disposers prevent this from happening by diverting kitchen food waste through in to the sewers, which are designed to convey biodegradable matter suspended in

water. Disposing of food waste in this way also means it has the potential to be recycled by waste water treatment plants into soil conditioner, a form of fertiliser rich in nitrogen, and biogas, a non-fossil fuel which can be used to generate electricity. It is this that makes food waste disposers a holistic product which gives food waste the opportunity to be recycled, and more importantly reused. In summary, food waste disposers are no longer a product that kitchen retailers might like to include in their offering to give consumers more choice, they are a must have appliance that addresses a number of key consumer and national needs. As such, it is important that kitchen retailers familiarise themselves with the over-riding benefits of the product, and not merely its features. Grinding food waste is not the most exciting conversation opener; but saving time, effort and helping consumers to become more environmentally responsible are highly topical and now also very valid selling points for the category.
For more information please contact AB Distributors on 6943 or info@abdistributors.co.uk

attention

corporate club.
.where shall we go this year?
watch this space! more details coming soon.

abdistributors