I trust the Adande refrigeration system – it has never let me down, and I have 10 drawers set over two kitchens: six in the Michelin star Hrishi restaurant, and 4 drawers in Gilpin Spice.
Through their energy efficiency the Adande pay for themselves. They make it easier for chefs to cook better food, so we are only limited by our imagination.
The great thing with an Adande is that it holds at a stable temperature which is great for our cress. A lot of chefs tend to put the cress into the refrigerator near the fans and that really damages them.
The Adande units ticked all of the boxes when it came to what we were looking for – compact footprint with good storage volume together with stable holding temperature throughout our busy service periods; easy to clean and maintain too.
We have noticed that the temperature stability prevents ice crystallization and spoilage of food as it does when warm air infiltrates conventional fridge/freezers by the repeated door or drawer openings. This means our ingredients and our dishes are of the utmost quality for cooking and serving.
The best and most versatile product for storing gelato or sorbet in a professional kitchen, in my opinion, would be the Adande drawer system. From the point of view of service, it’s perfect – and, of course, above all we are looking for even overall temperature. For me the Adande offers both.
With Fish storage no ice is needed to store seafood with Adande drawer units, because the cold air is moving slowly and not blown over the food by fans – seafood keeps perfectly fresh and moist, unlike conventional refrigeration where ice is essential to avoid dehydration.
The Adande holds the ice cream at its optimum temperature, meaning our valued customers can experience superb quality ice cream every time.