Advertorial: Adande buoyed by survey results

The  Staff Canteen

The Staff Canteen

Editor 5th November 2014
Adande® has been buoyed by the results of a customer satisfaction survey into the performance of its patented refrigerated drawer systems. The company canvassed the opinions of customers who had been using Adande® refrigerated drawers for over a year. A representative cross section of end users in the food service sector were interviewed, including operators in fine dining, pub, hotel, leisure and cost sector categories. Customers were asked to answer a series of questions relating to ergonomics, food quality, temperature versatility, product quality, overall product satisfaction and cost saving implications.  Ergonomics Customers were asked questions regarding the functionality of Adande® drawer Adande refrigeration drawerssystems in the food service environment. Some 91% of respondents answered that food is easier to access than from the shelves of conventional upright refrigerators, whilst 87% believed that the drawers hold a much larger volume of product than expected. 78% of interviewees, who replied, stated that food preparation is simpler and quicker, with 87% adding that the drawers are easier to clean than shelves in conventional cold storage cabinets.
Food Quality 80% of respondents agreed that the inherently stable temperature of the Adande® drawer system prolongs the shelf life of perishable merchandise. 87% believed that the Adande® design eliminates condensation on food stored in drawers in chiller mode, whilst 82% asserted that no ice crystals form on food in drawers operating in freezer mode.  Adande® has published two reports, detailing scientific research undertaken at Griffith Laboratories and Westminster Kingsway College. The trials assessed the performance of Adande® drawers in terms of prolonging the quality and appearance of perishable food, compared to conventional refrigeration solutions. Copies of these reports are available upon request.  Temperature Versatility A feature of the Adande® drawer system is the ability to vary the temperature through a range from -22oC to +15oC, adjustable in 0.1oC increments, via a user friendly controller, giving chefs the flexibility to store chilled or frozen food. 90% of respondents replied that being able to control the temperature set point precisely is important to them, whilst 84% added that the ability to switch between chilled and frozen storage is a valuable function.  Product Quality In response to questions on build quality and robustness, 87% of customers believed that the Adande® drawer system is superior to other refrigeration solutions, with 82% responding that Adande® drawer seals are more reliable than seals on traditional cold storage units.  Overall Product Satisfaction In terms of overall product satisfaction, 92% of respondents stated that their Adande® drawers had performed to the expected specification and standard, with 89% adding that the drawers are a good alternative to traditional cold storage solutions. Reassuringly, 87% stated that they would recommend Adande® drawers to other chefs and catering operations.  Cost Savings Customers were asked their opinions on cost savings as a result of using Adande® drawers, in terms of lower energy consumption, the reduction in the amount of food wastage, ease of cleaning, maintenance and operational efficiency. All those who offered an opinion, agreed that the use of Adande® drawers had resulted in cost savings. Of these 52% believed the saving to be up to £400 per year, with 48% stating that the saving was over £400 per year, based on a two drawer Adande® unit.  The survey also provided customers with the opportunity to provide feedback on their experience of working with Adande® drawer systems. Amongst the numerous positive responses were the following statements:  “Food stored in our Adande drawers lasts up to twice as long compared with our regular chiller.” – Head Chef of a specialty restaurant. “Shelf life of our seafood and salad ingredients is noticeably improved with the Adande because there's no dehydration. Salads retain moisture whereas before we had to throw these items out come the second day.” Head Chef of a hotel.

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The  Staff Canteen

The Staff Canteen

Editor 5th November 2014

Advertorial: Adande buoyed by survey results