Adande is a market leader in the design, development and manufacture of sustainable refrigeration products and technologies that offer real energy savings and lower operational costs.
When Adande developed patented ‘Hold the Cold’ technology, it was hailed as the first significant innovation in refrigeration for over 70+ years! Just as you can’t compare a Combi with a Standard Oven, neither can you equate traditional refrigeration with Adande drawers.
Offering flexibility at the touch of a button from +15°C to -22°C, an Adande is both fridge and freezer (with an option for blast-chilling too!) and pre-empted the trend for smaller, smarter, multi-functional spaces & energy saving kitchen designs that we see today. Respected test facilities such as Griffiths Laboratories testify that Adande technology has clear performance advantages and dramatic food quality preservation (download the Griffiths Report or Westminster Kingsway College & Fish Kitchen’s comparison report with fish products to find out more).
Adande are the specialists in refrigerated drawers (winning major UK and international awards), and as the market demands more, it has, unfortunately, spawned an influx of inferior products with ‘old’ technology, less performance and long-term value. To clarify the salient points, Adande have produced a useful downloadable ‘What Makes Adande Different?’ guide which gives an overview of the multiple benefits when compared to conventional refrigeration.
Always nurturing chef progression into the industry, Adande are proud to continue sponsoring Craft Guild membership, and support at both UK Skills Show (NEC) and Young & National Chef of the Year, (Olympia), where the competing Chefs used Adande drawers in the competition cooking booths.
“Our product has just received the Craft Guild Accreditation ‘Shine a Little Brighter’ and now carries the Guild’s logo with the ‘Approved Product’ stamp, so chefs can be assured that it has been tested by their peers. In fact, Chefs can always contact our Sales Team and ask for a trial. It’s often the best way for a chef to experience the product first hand, receive some good advice with training pertinent to their unique set-up, and realise the multiple benefits for themselves before committing to purchase.”, says Karl Hodgson.