Adande are fast becoming the ‘hot’ buzzword for chefs with their ‘hold the cold’ system becoming ever more popular in kitchens across the globe. This friendly UK Company with its roots firmly embedded in enginee
ring and design, developed this patented technology leading to the first real innovation in refrigeration for over 70 years. In fact, it’s not just the performance advantages over conventional refrigeration but the acknowledgement of real savings in terms of energy, food waste and time too! No wonder you’ll find their Twitter page under the moniker @chefsloveadande! Looking at Adande’s testimonials it’s no surprise that this new technology and the reality of the enhanced performance it provides, is changing the mindset of chefs. The difference is clear - indeed when designing ‘the dish’ the creative chef finds a canny ally in the Adande with its unique storage environment requirements. Chef Alyn Williams at the Mic
helin-starred restaurant, The Westbury, uses a number of Adande drawers each set at separate temperatures for assorted purposes and at differing times to suit its modern French cuisine... "We wouldn't think about the Adande necessarily when designing a dish, but when we've designed a dish we think about the Adande" is a telling statement from someone who wants their ice cream always scoop-able and parfait served 'just right'. In fact, Alyn has used a number of units for several years now and says “Adande play an integral part in what we do and we wouldn't be without them.” Why not check out Alyn’s video on The Staff Canteen and hear for yourself what he has to say? Indeed, Alan Bird, Chef Patron at the new restaurant, Bird of Smithfield, talks not only about the flexibility of using an Adande that is switchable as a fridge, freezer and blast chiller, but also as required to be tough, reliable to work in a very warm environment and even situated handily under a hot range too. The Staff Canteen will soon be featuring an interview with Alan where chefs can find his personal take on this new technology. Adande are equally proud of all their customers, especially the relationship with QSRs such as McDonalds and KFC that have exacting demands in performance, and in operating a ‘minimising waste culture’ (an Adande proving cost savings throughout its lifetime in situ).
Having enthusiastically teamed up with the Craft Guild of Chefs to give members a ‘soapbox’ and acting on the desire to nurture the future generation by sponsoring awards and events, Adande are donating equipment to key projects too - most notably the new Training Kitchen at Hospitality House which is set to become the hospitality industry’s flagship training and development venue. If you ask Adande where they see themselves in the current market, it’s clear that their mission ‘to develop sustainable refrigeration that is valued by a cross section of customers’ is on track. Understanding the cost effective solutions to the real needs of chefs is where the distinct future lies. The ability to hold each food type at the ideal temperature (between ranges of 15°C to -22°C) improves quality and shelf life. Thanks to the low velocity cooling system there is no dehydration or need to cover fish with ice. Food that has been stored correctly tastes and looks much better too. The unique drawers can aid visibility and compartmentalise ingredients for efficient organisation of products, hygiene separation, and prevent cross contamination. Interested in the science? Read more here: http://www.adande.com/news/top-chefs-praise-adande-tests.htm Whatever the science Adande knows that for the Chef it’s all about the end result, but even so it seems it’s cool to be clever and in hot kitchens with Adande it’s even more so!
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