drawer + optional blast chille
r, 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)
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.
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!”
ulinary Director. (Adande could save 25% of fresh food being thrown away: Source: Griffith Report, more at The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
