Adande is a big hit with ...
... Jamie’s, Big Easy, University of East London, La Becasse, The Fish House Hotel…
Chefs don’t usually get excited about refrigeration – but they do now!
Under the cookline at Jamie’s
“This is the highest tech and best thought out kitchen I’ve seen in terms of space - it gives us exactly what we need to work in,” says Jamie’s Kingston Sous Chef, David Bryan.
He adds that, despite the fact they are located under the two hottest pieces of equipment in the kitchen, this has no effect on the temperature stability of the Adande units. “To be honest, all I care about is that they keep the food cold and that they are easy to use. They are much better than conventional drawers and I would recommend them to other chefs,” said Bryan.
Fish is stored without the need for ice - possible because the air velocity inside Adande’s unique insulated drawers is very slow, which prevents dehydration. “The fish is fresh and moist,” said Bryan, noting that some items are wrapped in cloth to keep them dry for service.
Having worked in Jamie’s Brighton and Oxford and before that Carluccio’s, this is Bryan’s first experience of Adande. He was also impressed at how fast they recover temperature after cleaning….“At the end of the evening we empty the drawers, clean them and then re-pack; they only take two or three minutes to get back to chilled.”
Find out more about the benefits of Adande refrigeration here:
Adande Refrigeration
Hotelympia Stand No: N2438: View our web entry here:
Website: www.adande.com
Email: Sales@adande.com
Tel: 01502-537135
University of East London
“The basic principle behind the Adande units is easy to understand - when the drawer is opened the cold airs stays inside with the food. That explains the temperature stability and the low energy usage. Adande Drawers have delivered the flexibility and productivity improvements I was looking for and I would recommend them highly.”
Philip Potter - Catering Manager, University of East London, Docklands Campus
Find out more about the benefits of Adande refrigeration here:
Hotelympia Stand No: N2438:
View our web entry here:
Big Easy
The head chef had this to say of his first experience of Adande Drawers…“They are really great for this type of kitchen. We get very, very busy here and with every chef at their station it is essential we have refrigeration which offers easy access to the meat, vegetables or fish.”
“It also gets warm but the Adande units keep their temperature very well - every morning when I come in they are spot on!”
Find out more about the benefits of Adande refrigeration here:
Hotelympia Stand No: N2438:
View our web entry here:
Will Holland, Head Chef, La Becasse, Ludlow
“Adande Drawers offer unique versatility with a number of refrigerated storage units that can operate at whatever temperature you choose, in the same area and below a worktop. Combine this with the ability to maintain perfect consistency of chilled/frozen dishes because of the temperature stability and you have a unique and versatile product that any chef would be proud to have in their kitchen.”
Find out more about the benefits of Adande refrigeration here
Hotelympia Stand No: N2438:
View our web entry here:
FISH HOUSE HOTEL
Head Chef Alan Gleeson: “I like that there is one big tray and you can take the whole thing out for cleaning; it’s easy. The weighting of the drawer is right; they do not get slammed like conventional fridges.”
“One drawer in the pastry section is set for frozen sorbet and ice cream at -14degC (Pacojet); the other sits as a service fridge at 3degC. All the others are set between 1.5degC and 2.5degC, primarily for seafood. We do not use ice to keep the fish in prime condition.”
Find out more about the benefits of Adande refrigeration here
Adande Refrigeration
Hotelympia Stand No: N2438:
View our web entry here
Website: www.adande.com
Email: Sales@adande.com
Tel: 01502-537135
Email a Colleague
Click to forward this articleBookmark Us
