Trusted partner to Global Brands

MCFT are the trusted service partners to the World's biggest catering & refrigeration brands. Our technicians receive industry leading training from both our in house UK team and manufacturers from around the globe.
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Welcome to MCFT

MCFT maintain commercial kitchens - a team of technicians in vans, looking after all your catering & refrigeration equipment. We do this for: QSR Chains, Restaurants, Hotels, Catering, Retail, FM, Corporate Offices, Education, Healthcare, Attractions, Luxury Yachts, Royal Palaces and the Public Sector.

What we do:
  • Planned Preventative Maintenance (PPM)

    Following our in depth Scope of Works which goes above and beyond SFG20. We prolong the life of your equipment, minimise downtime and maximise your profitability.

  • 24/7 Emergency Call Outs & Repairs

    We operate 24/7 and work around your business requirements. Our teams of technicians are split regionally and attend call outs quickly, with the correct tools and a stock of spares to get you back up and running

  • Spares Supply, Warehousing & Logistics

    We hold a large stock of spares, new and used equipment to suit all business needs. What we don't have, we procure at the best rates for you. We also offer warehousing & logistical support for your specific equipment and spares stock.

  • Equipment Supply & Install

    We supply, install and commission catering & refrigeration equipment - securing customers the best market rates.

  • Operator Training

    Often overlooked, but key to the upkeep and lifespan of equipment. We provide operator training based on OEM instructions and years of industry experience.

Find out more about our services

Who we work with
Client Feedback 
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Latest News 

Coronavirus in the Kitchen

by George Roberts-Smith • 13 Mar, 2020
Experience with SARS and MERS suggest that people are not infected with the virus through food. So, it is unlikely the virus is passed on through food and there is no evidence yet of this happening with COVID-19 (coronavirus) to date.

Coronaviruses need a host (animal or human) to grow in and cannot grow in food. Thorough cooking is expected to kill the virus because we know that a heat treatment of at least 30min at 60ºC is effective with SARS.

So a kitchen is not any more or less susceptible to transmission than any other workplace where people are coming in and out.

Food workers should maintain proper hygiene practices (this isn't new) and operators should be quick to identify staff who are sick and (critically in this part of the world) not financially motivate them to come in regardless. Paying someone for a few sick days will pay-off long term vs the risk of infecting further staff.

So who else is in the kitchen - well us for one and then delivery drivers - whether for incoming product deliveries or outgoing food deliveries to consumers.

I see it a fair bit but there is never (especially now) a reason for an delivery rider to be in the actual kitchen - make sure there is a clear demarcation and handover as well as communication on this (the dark kitchen guys do this well).

For service providers (like us) you need to be sure that the contractor has sound practices and guidelines in place for their staff to minimise the risks in the workplace (ask for copies). The Technicians themselves should be following similar hygiene practices to the kitchen staff (again this is always not just now) and minimising contact with any food contact surfaces as a matter of course. We have used gloves now for some time (for hygiene as well as hand protection) and found this to be a great solution - just make sure fresh gloves are used once the Technician is in your kitchen.

Please feel free to share this if others may find it useful!

October Training Update

by Vanessa McGrane • 14 Oct, 2019
A very warm welcome to 14 new members of our technical team who joined us for the October 2019 Training visits.
Paul and Matt each conducted a week of training on Hot and Cold equipment while here with us in Dubai. A balaced mix of theory and practical workshops have provided our new recruits with a solid foundation of knowledge which wil support them on their journey with us here at MCFT.

This is the start of our new technical onboarding programme where we look to welcome lots of new members of staff over the coming months and years to support our business growth.
Show More
Latest News

Coronavirus in the Kitchen

by George Roberts-Smith • 13 Mar, 2020
Experience with SARS and MERS suggest that people are not infected with the virus through food. So, it is unlikely the virus is passed on through food and there is no evidence yet of this happening with COVID-19 (coronavirus) to date.

Coronaviruses need a host (animal or human) to grow in and cannot grow in food. Thorough cooking is expected to kill the virus because we know that a heat treatment of at least 30min at 60ºC is effective with SARS.

So a kitchen is not any more or less susceptible to transmission than any other workplace where people are coming in and out.

Food workers should maintain proper hygiene practices (this isn't new) and operators should be quick to identify staff who are sick and (critically in this part of the world) not financially motivate them to come in regardless. Paying someone for a few sick days will pay-off long term vs the risk of infecting further staff.

So who else is in the kitchen - well us for one and then delivery drivers - whether for incoming product deliveries or outgoing food deliveries to consumers.

I see it a fair bit but there is never (especially now) a reason for an delivery rider to be in the actual kitchen - make sure there is a clear demarcation and handover as well as communication on this (the dark kitchen guys do this well).

For service providers (like us) you need to be sure that the contractor has sound practices and guidelines in place for their staff to minimise the risks in the workplace (ask for copies). The Technicians themselves should be following similar hygiene practices to the kitchen staff (again this is always not just now) and minimising contact with any food contact surfaces as a matter of course. We have used gloves now for some time (for hygiene as well as hand protection) and found this to be a great solution - just make sure fresh gloves are used once the Technician is in your kitchen.

Please feel free to share this if others may find it useful!

October Training Update

by Vanessa McGrane • 14 Oct, 2019
A very warm welcome to 14 new members of our technical team who joined us for the October 2019 Training visits.
Paul and Matt each conducted a week of training on Hot and Cold equipment while here with us in Dubai. A balaced mix of theory and practical workshops have provided our new recruits with a solid foundation of knowledge which wil support them on their journey with us here at MCFT.

This is the start of our new technical onboarding programme where we look to welcome lots of new members of staff over the coming months and years to support our business growth.
Show More

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