Karl Hodgson

Adande, with its award-winning innovative patented technology and uncompromising standards, has developed a food service refrigerated drawer that meets the demands of hot busy kitchens, and that chefs love. Adande refrigeration unlike conventional refrigeration, retains cold air when the drawer is open so the cold air stays with the food. It can be used as a fridge or a freezer and set at temperatures ranging from +15°C to -22°C at the touch of a button. A blast chill can be added to any drawer as an option and drawers can be positioned beneath or alongside cooking appliances and provide bulk storage at the point of use with no loss of worktop. Adande refrigeration has proved a huge success with Michelin-starred restaurants, international quick-service restaurants, casual dining outlets, pubs, hotel chains, and universities. The benefits are wide-ranging, and there are many awards for innovation and sustainability. With Adande in their kitchen customers tick all the boxes: kitchen efficiency and flexibility; health and safety of food and staff; improved yields; labour saving; energy saving; cost-saving; low maintenance and utility costs; long life cycle and sustainability; financial payback - year on year savings. Adande continues to expand its existing partnerships with quick-service restaurants internationally, including KFC and Mcdonald's.