Monthly Archives : July 2019

Top tips on avoiding a summer ice machine meltdown

We know a great ice machine is a life saver, especially during the summer months so ensuring you have the right equipment is essential to the smooth running of your business.

Here are top tips for choosing the perfect ice machine:

  1. Take ease of clean seriously! Reliability and ease of cleaning are key factors for operators to consider when purchasing ice machines. It’s important that a reliable, reputable machine is purchased from the offset, in order to ensure a high level of reliability and also in the event of failure that parts are readily available to provide a swift and efficient repair.
  2. Analyse how much ice you’ll need at peak times – Storage and volume are major considerations when it comes to choosing the right machine. It’s important to establish just how much ice may be required at your busiest times, to ensure your machine can meet this demand.
  3. Check the location – Selecting a suitable location to position an ice machine and ensuring there is sufficient space available to house it is a vitally important part of the installation process. We offer a free site survey to help you work out the best position of any catering equipment s do get in touch if you’re struggling with this.
  4. Look after the machine! – Operators must ensure they have clear ice-handling guidelines and we encourage you to stick to a strict regime of training your staff in cleaning the equipment and maintaining best practice to keep on top of ice hygiene on an ongoing basis.
  5. Ask yourself, what about the future?  – Have you planned for growth? Consider building in at least 20% additional capacity on new installations.

Here’s a handy tool to help you work out the capacity of ice machine you’ll need:

Approximate ice usage per day per person

Restaurant: 0.7kg
Cocktail bar: 1.4kg
Salad Bar: 6.41kg per cubic metre
Quick Service: 148ml per 207-296ml drink, 237ml per 355-473ml drink, 355ml per 532-710ml drink
Cafeteria: 0.45kg

You can check out our ice machines here and give us a call on 01934 813686 if you’d like more guidance to buying the right machine for you!

Size Matters. We know.

Size matters in small kitchens.

That’s why we sell the full range of Houno CombiSlim ovens which is ideal for small-scale or satellite kitchens.

They are space saving –  Gain maximum flexibility using minimum space with CombiSlim ovens. These combi ovens measure only 51.3 cm in width and fit into all professional kitchens.

Expand your product range – CombiSlim ovens are ideal for small-scale food production in take-away shops, cafés, gas stations, schools and nurseries, investing in one will expand your range and increase sales.

CombiSlim Touch models – The vast range of cooking modes and features meets all your needs and give you room for fine-adjustments. Use the intuitive touch display SmartTouch® for programming.

CombiSlim Standard models – Equipped with the most popular cooking modes, these ovens are very easy to use at all staff levels. They are manually programmed by means of the selection dial.

Call us on 01934 813686 or email us via the contact form to book a free site survey to discuss the best products for your space.

 

Weekend Baking with Houno!

We have the perfect idea for some baking this weekend.

One of our favourite teams, the HOUNÖ Chefs would like to share a recipe for a gorgeous marzipan cake. Indulge yourself with this delicious dish, which is so easy to bake in your HOUNÖ combi oven.

Marzipan cake

12 portions

Ingredients
500gr Marzipan
500g Sugar
500gr Butter
500gr Eggs
120gr Cornflour
1 Vanilla pod

Preparation

Scrape the vanilla seeds from the pod and mix into the sugar
Beat the sugar, marzipan and butter together until light and fluffy.
Beat the eggs into the mix one at a time
Mix the cornflour in.

Cook using the following cooking steps

– Preheat – 180°C – 1 min
– Note – insert product (giving an alarm)
– Hot air – 165°C – 80% fan – Closed exhaust – 45 minutes

After cooking

Cool down completely. Cover in dark chocolate glaze.

Recommendation of the tray

Baking tray smooth non-stick 1/1 GN

Chef’s tip

For a more summer style cake the zest of 2 lemons to the mix and put lemon curd on top instead of the chocolate glaze.

Are you a local chef/restaurant/cafe with a summer special recipe? Give us an email, we’d love to feature you!

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