According to Adande Refrigeration, getting your hands on its brilliant Adande Chef Base will revolutionise your kitchen. That's why it has teamed with the Craft Guild to show chefs how new refrigeration technology is revolutionising the kitchen and has initiated a fabulous prize auction that will culminate in the top bidder gaining one of its Chef Base units. All proceeds will go to support the Graduate Awards examinations run by the Craft Guild and at the Graduate Awards lunch on Tuesday, September 6, the Adande Chef Base will be on display for all to see. After that the clock will tick until noon on Friday, September 9, when the bids will close and the successful bidder announced. "We are auctioning one Adande Chef Base, including blast chiller, with all proceeds going to support the G ild's Graduate Awards. Bidding starts at £1 – and someone will pick up a serious bargain," says chairman Nigel Bell. The equipment has attracted a lot of high profile admirers. Jeff Galvin, head chef and co-owner of Galvin La Chapelle, says: "One of the first things to go onmy equipment list would be Adande. I wouldn't build another kitchen without one." At Coworth Park conventional refrigeration was originally specified for the kitchens until its director of cuisine and food and beverage, John Campbell, was introduced to Adande and changed the spec to include 26 Adande drawers. Matthew Tomkinson, head chef at The Montagu Arms Hotel in Beaulieu, Hampshire, says: "The Adande just ticks away at 0.2°C or just above zero, but the food inside doesn't freeze up. This is the thing that most amazed me." Adande says the appeal of its equipment is because its design difference brings many benefits: • Food held at stable temperatures constantly • Ice cream at the perfect service temperature, with no frosting • Seafood kept fresh for longer – no ice required and no dehydration • Big energy savings • Fantastic reliability and long seal life • Ultimate flexibility – fridge to freezer to blast chiller (optional) Adande's single drawer has been combined with a 200kg load-bearing heat shield to create a refrigerated platform for all types of equipment including char grills, induction, griddles, fryers and even combination ovens. The new Chef Base brings temperature stability, efficiency, ease of access and extended food shelf life, and it's the ideal tool for holding fresh seafood or meat for service. The blast chill option is available on all drawers and takes 5kg of produce from 70°C to 3°C in 90 minutes. The list price of the Adande Chef Base model VCR1HCHS is £2,695, with the optional blast chiller priced at £695. The auction hopes to raise a substantial sum to continue the advancement of young chefs in the Graduate Award examinations. To enter a bid, click on the AUCTION button below. If anyone would like to see an Adande Chef Base before then, contact Rob Graham on 0844 376 0023 or email [email protected] to arrange it.