Special Feature

Autumn Supper Ideas with perfect baked potatoes

With an ending of the beautiful summer season, we’ve prepared for you one of the most favourite Autumn dishes, the classic baked potato. Enjoy this delicious and simple recipe, which is so easy to make in your HOUNÖ combi oven!

We’ve made the perfect potato even easier to create with our Enamelled Potato Spikes which are also great for things like chicken legs and tomatoes. The enamelled spikes ensure quick cooking, as heat comes from the spike itself as well as from the oven chamber.

Baked potatoes
20 portions

Ingredients
20 Baking potatoes

Method
1. Wash the potatoes.
2. Put the potatoes lengthways on the spikes.

Cook using the following cooking steps
– Preheat – 230°C – 1 min
– Note – insert product (giving an alarm)
– ClimaOptima – 210°C – 30% humidity – 35 minutes

Chef’s tip
Fill the potato with sour cream and garnish with chive.

Do not hesitate to send us comments or share pictures of your recipes made in HOUNÖ ovens on social media using hashtag #idsbakes #foodweshare #hounorecipe

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!

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!

construction online IDS
IDS receives Construction Online Gold Status!
We are proud to announce that we have received Gold Standard status with Construction Online.
 
This means that our credentials have been assessed for environmental management, quality management, equal opportunities, modern slavery act adherence and anti-bribery and corruption policies. As well as enhanced pre-qualification, all Gold members are assessed for SSIP (Safety Schemes in Procurement).
 
This means we have demonstrated to our buyers that we as an organisation have been subjected to increased scrutiny around governance and risk management and are deemed a gold standard company.
Construction Online is used by companies across the construction industry in the UK and helps central government, local authorities and main contractors to know that IDS is pre-accredited and approved to the highest standard before beginning any tender process.
We do all we can do ensure our customers have the peace of mind when buying from us so to receive the Gold Status is a real win for the team and gives out staff, customers and future relationships the safety before buying.
To find out more about us you can meet the team here or browse our shop.
constructiononline gold member ids
 
Leftover Easter Eggs? We have just the thing…

With a hoard of Easter chocolate in the house, we thought it may be a good time to share with you one of our favourite recipes created in the brilliant Houno oven. 

Indulge your taste buds with the easiest recipe ever for a classic chocolate brownie. Follow our preparation and tips for the best baking results.

Ingredients
700g Sugar
225g Butter
5 Eggs
250 ml Espresso
700g Dark chocolate
350g Plain flour
350g Walnuts

Method
1. Melt the butter and add the chocolate, stir until the chocolate has melted.
2. Whisk the egg, flour, sugar and espresso together well.
3. Then add the melted butter and chocolate and continue to whisk.
4. Line a 60mm tray with a piece of baking paper and pour the mix into the tray.
5. Once baked let the brownie cool before serving.

Bake using the following steps
– Preheat – 190°C – 1 min
– Note – Insert product (An alarm will sound)
– ClimaOptima – 175°C – 30% Humidity – 25 mins

IDS top tip!
Add nuts or white chocolate buttons for a different style of brownie.

Enjoy baking and please don’t hesitate to send us comments or share pictures of your recipes on social media using hashtag #IDSrecipes

 

How to effectively avoid new water law change fines

A commercial kitchen without effective means of grease removal will now contravene UK water regulations.

You may have read of the many fines issued across Thames Valley in the past 12 months or watched the recent Channel 4 or Sky documentaries about fatbergs and issues facing the UK’s sewers, but are you aware of the changes needed to be made in commercial kitchens to stop these occurring? If you are worried about how the changes may affect you, please call one of our team on 01934 813686.

The change affects the UK Water Industry Act 1991 and the relevant section is S111(1) which states “… no person shall throw or empty any matter likely to injure the sewer or drain, to interfere with the free flow of its contents.”

This is fairly broad in catchment and covers many things not just grease. The act also allows water companies to claim compensation from the offending company if it can be found and traced that they were responsible for the grease blocking incident. Fines and imprisonment are also possible.

* The Food Safety Act 1990 means that if local authorities inspect organisations and there are found to be problems resulting from poor grease management, action can be taken.

*Under the Environmental Protection Act 1991 a duty of care is placed on a company to dispose of waste carefully. This includes fats, cooking oils and thus grease. The act also creates a “statutory nuisance” meaning if there are complaints smells, blockages the local authority have the power to serve an abatement order to stop this, which if not complied with can result in prosecution. 

We have been working with Greasepak to ensure our customers are safe from any potential fines by installing their unique drain maintenance system. GreasePak’s formula makes it the most powerful product on the market. Easy to install and maintain, GreasePak is a biological drain maintenance system designed to work with GreasePak MSGD5 fluid, a highly concentrated active bio-enzymatic fluid specially formulated to degrade (FOG’s) fats, oils and greases found in commercial kitchen drains. GreasePaK is cost effective and can be used either with a grease trap or as a standalone drain maintenance system to help food service operators to meet regulations and maintain clear, free-flowing drains.

If you would like to know more about how the we can install your Greasepak and provide the solution for your safe drainage, call our team on 01934 813686 or email brenton@iandanceservices.com

 

Berrow Juniors under 12’s

Berrow Juniors under 12’s team are sponsored by one of the most high-tech kitchen equipment firms in the UK. The team have a revolutionary family business in their corner helping them to thrive and survive.  Ian Dance Services based in Bleadon offer a wide range of catering equipment from a teaspoon to a combination oven. Under 12’s Manager Chris Jones said “We are so grateful to this sponsor for stepping up to the plate (no pun intended) at the last minute when another sponsor was unable to continue with our team. We couldn’t have a more supportive group for our young people and we hope they stay with the team for the long term.”Bruce Dance, MD of IDS said “This Berrow Juniors squad have some highly skilled players and they are leading the way for us in terms of dedication and commitment to their role in the team.  It is inspirational to support young people and to be able to be involved in their progress.

The manager sends us updates after matches every week and we do feel more than just a name on the shirt.  We are going to be behind their success for the long term.”  You can find out more about IDS at their website which is at www.iandanceservices.com.Steve Puddy, Vice Chair was quick to say “Without our sponsors we don’t have a club, they are the cornerstone of the success of each team and they make a huge difference to morale.  We work hard as a club to offer that bit more to our sponsors and to ensure they are part of the Berrow Family.”Anyone interested in joining our club as a coach, sponsor or player please contact us through the web site at www.berrowjuniorfc.co.ukor by calling Kirsten on 07710098804.

IDS visit Houno factory in Denmark

Bruce and myself were invited by Middleby UK to visit the Houno factory in Randers, Denmark recently. After a 40 minute journey from Aarhus, Denmark’s second largest city, we arrived at the factory and were made to feel very welcome by our hosts.

Our perfectly cooked Halibut!

Our perfectly cooked Halibut!

Following a brief outline of the itinerary for the three days, and learning about Hygge (The Danish Way to Live Well), we were tasked with making our own dinner. The delegates were split into groups, with IDS responsible for the starter; Halibut with Roasted Cauliflower and a Cauliflower Puree with burnt butter sauce. Naturally we did a great job!

Our second day included a factory tour and further demonstrations on their Combination Ovens and the Visual Cooking range. Lunch was a Danish speciality called ‘Smorrebrod’ which are essentially open sandwiches – very nice they were too! In the evening we were treated to a fantastic meal at ‘No.1’, Randers premier restaurant which included a tuna appetiser, turbot starter and a delightful veal main course, the majority of which were cooked using the Houno ovens.

For our final day we were treated to a ‘Full English’ breakfast cooked by their in-house ‘Brummie’ chef before saying our goodbyes.

IDS would like to thank Middleby UK and Houno for a fantastic and worthwhile trip. Just to point out that we did learn about the ovens and the Houno family, and that it wasn’t all about the food!!

Written by David Giles
IDS Sales & Marketing Manager

 

IDS visit Clifton Food Range

IDS had an enjoyable visit to Clifton Food Range this morning where Charlotte and Fi offered up some lovely chicken, salmon and asparagus & egg using their ‘sous vide’ style of cooking in their world famous food baths!

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Sous Vide

Sous vide literally translates from French as ‘under vacuum.’ It was developed in France in the early 1970s when George Pralus and a food scientist joined forces to devise the perfect method for producing foie gras. After numerous experiments the best method proved to be sealing the food in a pouch under vacuum before cooking it very slowly at a controlled temperature.

Sous-vide today uses a water bath to accurately cook the vacuum packed item at a precise temperature. This creates enhanced texture and taste and means that meats such as beef emerge tender enough to be cut with a fork. This process results in minimal shrinkage, with greater yield. Wastage is reduced through accurate portion control at regen stage. This is why so many acclaimed chefs worldwide, including many with coveted Michelin stars rely on Clifton Food Range® water baths.

After indulging in some tasting we followed this up with a trip around their factory and warehouse where their products are designed and manufactured in-house.  Congratulations to Clifton Food Range, it genuinely is great to see another local business doing so well.

Chef René Chapman Holds Another Rational Cookery Demonstration

The latest Rational cookery demonstration was held at IDS HQ this week and was a resounding success.

Chef René Chapman was on hand to demonstrate the capabilities of the Rational combi-oven, preparing and cooking some mouthwatering food. Delegates were treated to Pain au Chocolat and Croissants with their tea and coffee, moving on to sample a full ‘English’ breakfast cooked on one tray. Chef René then discussed how to cook the perfect steak, switching to steamed broccoli within the space of a few minutes. The combi-oven was then used to serve up chicken in breadcrumbs, seasoned aubergine and salmon steaks.

The event was filmed on behalf of a local accountancy firm who were making a promotional video; look out for highlights and interviews within the next few weeks!

IDS will be staging a further Rational demonstration next month but if you are a chef or business owner who would like to come and view a selection of combi-ovens currently available please contact David Giles on 01934 813686. With finance packages now available they are more affordable than you may think!

MMM! That’s good coffee

Here at IDS we have always strived to take on new challenges and find better ways to satisfy our customers needs.

Our latest challenge came from David Eckett, who is driving a mobile coffee van that needed our comprehensive Gas safety Inspection. Making sure his coffee van complied with the latest gas safety regulations. This van is only two years old with brand new coffee machinery installed, this is the 3rd added to the MMM! Coffee franchise.

He was booked in and our engineering manager preformed the analysis. Mr Eckett was then issued a Gas Safety Certificate, which allowed him to operate his mobile coffee dispensary with the knowledge that his use of gas is safe.

You may well see Mr Eckett and his van. If you do see him we at IDS recommend that you try his coffee, words cannot Espresso how good it is, trust us you’ll like it a Latte.

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