Adande Refrigeration has outlined ambitious plans for 2026, including the launch of what Managing Director Karl Hodgson describes as a solution to a “fundamental problem that’s been overlooked in commercial refrigeration for years.”
While keeping details under wraps, Hodgson revealed the innovation addresses a specific challenge affecting food safety, energy efficiency, and workflow simultaneously; something “every chef faces multiple times during service.”
The development comes after extensive consultation with chefs across the UK hospitality sector. “We’ve spent considerable time listening to chefs, really listening, to understand the friction points in their daily service,” Hodgson explained.
“What we’re developing gives chefs precise control and access in ways they’ve never had before. It’s about solving a problem that impacts their work constantly, but I can’t say more just yet.”
Adande has built its reputation on patented refrigerated drawer technology featuring Hold-the-Cold innovation, alongside blast chill units and saladettes. The company says demand for smarter ingredient organisation and workflow efficiency has directly shaped this new development.
“We’re continuing to innovate in ways that genuinely improve how kitchens operate, not just adding features, but solving real problems,” Hodgson added. “And we’ve got something special in development that we think will change the game.”
Further details are expected to be announced later in 2026.
