New Member Spotlight on Sensetech Systems

Our last (but not the least) member to join the FEA in 2025 is Sensetech Systems. Stew King kindly gave us a few words to introduce the company. 

Tell us about how your business got started.

Sensetech Systems was founded by two friends Andre Dann and Neil Ransome who had worked with each other previously and within the Fire & Security industry. Sensetech is celebrating 15 years of trading this year and has grown to employ 53 direct employees and support countless installers and commissioning engineers. This year we also launched Sensetech Specialist Systems, and with a subtle tweak of the company logo, strap line and colours, have created a new department whose primary goals are Kitchen Fire Suppression, fire curtains and other specialist systems which do not fall under the core business. Sensetech's growth is purely organic and new business comes mainly from referrals and recommendations.

What do you love most about the foodservice equipment industry?

I have personally been involved since 2007 through Kitchen Fire Suppression, and the people are great, the constant creativity of brands is fantastic...generally the pace is lightning and this raises great opportunities to excel and succeed where other industries move at a much more sedate pace...it's always exciting and some of the places I have surveyed are phenomenal. Always meeting new characters and bumping into old...and even receiving a hand written invitation from Jamie Oliver to the opening of Fifteen....we donated a full system to the site and when I asked him what he thought his reply was "its ******* Pukka" We reckon we ate about £170 worth of Grouse legs and beef bombs....along with a truck load of Camden Ale...great memories!!!

What is the biggest challenge for your business right now?

The Fire Industry tends to be one of those industries which can sail through the darkest and bleakest economic periods, I suppose in part this is down to legislation and compliance...but a lot of what we do is insurance driven, especially kitchen suppression. I suppose my biggest challenge is launching KitchenShield across the UK and demonstrating to clients old and new that we really mean business and have one of the best systems available, its getting those first few orders in and proving ourselves in giving first class service with first class support to ensure repeat business and solid long-term relationships.

What are the drawing factors for joining FEA?

My initial reasoning was to apply to take my CFSP exam. I feel that this would show to potential clients across the foodservice industry that it's not all about sales, but also about having a deeper and better understanding of the entire industry. Secondly after discussions with Luke Slater and Rob Gibson, it emerged that there is an urgent and real need for further participants representing Kitchen Fire Suppression within the Ventilation & Suppression sub-committee and assist with the updating of the DW172 standard. Both I and KitchenShield's manufacturer (Lehavot) will be providing important and technical support to this committee. Finally, the Foodservice industry is a very tight knit group where the differing professions are always very respectful and supportive of each other...I would dearly love to add Kitchen Suppression into that group as I feel it often gets left out and is seen as an overhead which not many embrace. Daily on LinkedIn we see wonderful new shiny kitchens with the most up to date tech and appliances fitted, then we see the tempting menus and spectacular front of house, sadly one simple mistake or appliance malfunction could destroy all of this through a devastating fire. 70%+ of commercial kitchens which suffer a devastating fire never reopen. Based on an average sized restaurant with £500-£750 profit per day, the cost to provide kitchen suppression would be around £10 per day for the first year, that's just 2-3% to ensure fire does not destroy your business and livelihood. That's a message I really want to get across, its one I feel is so important and my mission is to steer the foodservice industry to the point where fire suppressions is considered as important as a high-end steam oven. Whilst I appreciate kitchen suppression won't cook your food to perfection, it will ensure you are able to carry on cooking should a fire occur.

Anything else you’d like to add?

Launching a new product into a market where the brand leader has a massive 75% market share is not for the faint hearted and is a rather daunting prospect, however to make something a success you have to believe in it, and I have 100% faith and loyalty to ensure we are able to penetrate this market place by doing things very differently, being creative, being attentive, being ahead, being professional and supportive at every stage of the process

Click here for more on Sensetech Systems and contact information. 

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