The latest news from Adande Refrigeration

The  Staff Canteen

The Staff Canteen

Editor 13th September 2013

What trends do you see emerging in the refrigeration sector that will affect pubs and restaurants?

Continuation of the move from traditional ovens to the more flexible combis and accelerated ovens, with the net result of space saving. Adande’s refrigerated drawers are increasingly being specified under or right next to ovens – via bespoke tabling and benches incorporating Adande drawers, with ovens over; or, using Adande’s Chef Base (featuring heat shield and 200kg weight loading) to support the oven itself. For maximum utilisation of space, the combination of Adande fridge or freezer drawer + optional blast chiller, with a combi on top, provides unmatched capacity and flexibility on one footprint. Adande drawers have also been built into bespoke ranges, directly under plancha or grill sections, for example, with manufacturers including Charvet, Falcon and Bonnet. (Above, Kitchen at La Chappelle; right, Le Bistrot Pierre kitchen; left, Otsu)

24 chefs from Le Bistrot Pierre signed up for Craft Guild membership

Adande has signed-up 24 chefs from brasserie restaurant chain Le Bistrot Pierre to join the Craft Guild of Chefs. The chefs were awarded complimentary memberships to the Guild following a major refrigeration deal, whereby the chain – which recently opened its 10th bistro – has opted to use Adande units in all of its outlets.  

Ajay Barak, Group Executive Chef, Le Bistrot Pierre, comments:

“The key to success for Le Bistrot Pierre is good customer service and being able to set up our sections ready for service. The quality of the food we serve must be spot on; having Adande Refrigeration makes this possible". “We have experienced all the usual problems that chefs have to tolerate with refrigeration – broken seals, compressor failures, blocked condensers and high ambient temperatures, especially when the kitchens are busy". “The seals on the Adande drawers are hidden so can’t be snagged or pulled, but we still have easy access to the condensers for cleaning. It’s a genius design, having the condenser grill inside the drawer and not at the back". “The most beneficial thing with Adande is that you can guarantee the temperature stability, because the cold air has nowhere to go in the insulated box! Having stable temperatures in the drawers has helped reduce stock waste – that’s been a really big plus.” Adande drawers do not need ice to store fish in perfect condition – and for far longer than conventional fridges! “Adande has been really effective under the Combi. Previously there was just a stand, but now we have an Adande unit to store the food, before or after cooking, as required. Holding stock directly under the Combi has saved the time it took fetching product from elsewhere in the kitchen; now we have bulk storage at the point of use. Also, being able to switch our Adande Drawers from fridge to freezer - that's what I call flexibility!”

Clear advantages compared with conventional refrigeration

Compared with conventional refrigeration, Adande units demonstrated clear and unmistakable performance advantages during rigorous comparison tests at Griffith Laboratories by John Feeney, Culinary Director. (Adande could save 25% of fresh food being thrown away: Source: Griffith Report, more at http://www.adande.com/news/top-chefs-praise-adande-tests.htm  ) Sales have increased nearly 10 times in four years, despite those caterers who take a short term view and fail to take into account whole life costing of equipment etc. For some, the initial capital cost remains the dominant decision-making criteria. However, we are increasingly seeing more consideration of total life cycle value and costings. Adande units regularly win sustainability awards. Adande Refrigeration was the first catering equipment manufacturer to be awarded Approved Supplier status by the Sustainable Restaurant Association. Also voted ‘Refrigeration Product of the Year 2012’ at the RAC Cooling Awards; BEST SUSTAINABLE EQUIPMENT MANUFACTURER’, 2012 Footprint Awards; Winner: FCSI/CESA Sustainable Catering Equipment Award.  

In these challenging times…

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The  Staff Canteen

The Staff Canteen

Editor 13th September 2013

The latest news from Adande Refrigeration