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Adande is the only refrigeration that keeps the cold air with the food.
One simple difference, but so many benefits: -
· Unique temperature stability
· Extended food life
· Up to 66% energy savings; proven.
WINNER: FCSI/CESA ‘Sustainable Catering Equipment Award’ and FCSI WORLDWIDE: ‘Manufacturer of the Year’
Read great reviews from chefs and operators throughout the catering industry: http://www.adande.com/foodservice/case-studies/index.htm
"The Adande just ticks away at 0.2 degC or just above zero…it runs so close to zero but does not actually freeze - much tighter temperature control than normal.” Matthew Tomkinson, Head Chef, The Montagu Arms Hotel.
Increasingly considered ‘essential’ for new kitchens, especially with the fast food majors, Adande offers something unique. The patent-protected system improves food safety and food quality, while reducing energy consumption. Two-drawer units offer ‘four in one capability’ fridge, freezer, blast chiller and food prep counter.
Our latest product – the Chef Base – is designed to operate in the heart of the cookline, under chargrills or solid tops.
Adande technology has been combined with a 200KG load-bearing heat shield to create a refrigerated platform for all types of equipment including induction, chargrills, griddles, fryers and even combination ovens.
Blast Chill Option
Takes 5kg of produce to 3°C from 70°C in 90 minutes. Find out more at: www.adande.com