The saladette unit has been remodelled for 2021 following feedback from Adande customers across the hospitality sector. The new saladette server has 20% more holding capacity in comparison to earlier Adande models.

The base is a side-engine two-drawer Adande fridge, with the top drawer integrated to the saladette, enabling the operator to hold make-up produce in readiness.

The saladette can be switched off when not in use, and the refrigerated drawer will still operate as normal. The bottom drawer is a standard Adande fridge/freezer drawer, giving further capability for busy venues.

The server shape has also been updated, with a front-facing slope that is angled towards the operator to give easier and quicker access to produce.

Karl Hodgson, global sales director at Adande, said: “We are happy to launch today the new saladette model. Not only does it look fantastic and will be a great addition to any kitchen where food prep is on view, it performs excellently, the server holding more UK produce, delivering efficiency in the speed of serve, all whilst using less energy and without contributing to CO2 levels.

“It’s hygienic and can be controlled independently to the drawers below, meaning when it is empty you can simply switch it off, again saving energy usage. We would like to thank our customers whom we consulted with on the new design for their time and input.”