The past 12 months have seen a number of newsworthy developments at the UK’s most innovative manufacturer of commercial refrigeration.
87% CUSTOMER RECOMMENDATION
A customer satisfaction survey into the performance of Adande’s patented refrigerated container
systems canvassed the opinions of customers who had been using Adande for over a year. Here is a brief summary of the results, full detail at
www.adande.com/news
- 87% stated that they would recommend Adande refrigerated drawers to other chefs
- 91% answered that food stored in an Adande is easier to access than from the shelves of conventional upright refrigerators
- 87% believed that the drawers hold much larger volumes of food than expected
- 80% of respondents agreed that the inherently stable temperature of the Adande refrigerated container prolongs the shelf life of perishable produce
ADANDE KEEPS ON WINNING INDUSTRY AWARDS…
Hotelympia 2014: Adande’s Matchbox using 600a (hydrocarbon) refrigerant was shortlisted for the Hotelympia Innovation Awards.
Sadly, our credentials were not enough for a win, despite showing an increase of 19% more energy savings in freezer mode, on top of a 60% improvement already shown against conventional units, plus 30% food savings proved in trials at Westminster Kingsway College.
Fieramilano Host, Milan 2013: Adande® products were showcased recently at the largest catering industry trade show in Europe winning a prestigious ‘Smart Label’ for ‘Optimization of Space and Functional Innovation’.
We are one of only 10 companies in Europe to receive the award.
RAC Cooling Industry Awards 2014 sees Adande shortlisted in two categories for their latest innovation
Aircell®, after 2013 saw Adande MD and founder Ian Wood named Environmental Pioneer of the Year.
ADANDE SCALES NEW HEIGHTS IN FRESH FISH TRIALS
Tests at Westminster Kingsway College conclusively prove Adande ‘significantly outperformed’ traditional refrigeration for storing fish!
The College, together with restaurant chain
Fish! Kitchen, compared Adande units with conventional refrigeration for storing fish. Because cold air sits ‘in’ the Adande drawer and does not fall out every time the door is opened – unlike conventional refrigeration – Adande keeps food fresher for longer.
The result was significant and Fish! Kitchen’s Executive Chef Nick Melmoth-Coombs remarked, “Visually I could see immediately that the conventional undercounter fridge fish had dehydrated far
more than the Adande-stored fish, without the need to weigh them on the scales.
“The difference in the quality was really quite noticeable. When we cooked the fish, we saw consistently better results from the product which had been stored in the Adande.”
A full copy of the report is available from this link
http://www.adande.com/uploads/downloads/Adande%20Fish%20Storage%20Comparison%202013.pdf
ADANDE SUCCESS SPAWNS ‘LOOKALIKE’ RIVALS THAT DO NOT PERFORM
Adande have had to counter claims from UK manufacturer Precision that its VSS121 SS self-contained refrigerated drawer – which looks very similar to an Adande refrigerated container – offers 26% energy savings and ‘totally accurate temperature control’.
We believed Precision may have created confusion in the marketplace, so an independent test organisation assessed the performance of one of our standard VCS models and a Precision drawer.
Refrigeration Developments and Testing Ltd (RD&T) ran the assessment which found that in chilled mode, Precision’s drawer consumes 86% more energy than the Adande drawer. When operating as a freezer the Precision drawer consumes 120% more energy than an Adande freezer drawer. The report established that the Precision drawer uses more energy as a fridge than the Adande
uses as a freezer! More detail is available upon request.
HENRICO GROBBELAAR CAVALLI STUD FARM, WINERY AND RESTAURANT
If you are lucky enough to be heading off to South Africa on hols this year, take a look at our
latest video, starring Henrico Grobbelaar, former captain of the South African Culinary Olympic team and one of South Africa's most creative and celebrated young chefs. He talks about using Adande refrigerated drawers at the beautiful Equus Restaurant at the Cavalli Wine & Stud Farm, which has just so got to be worth a visit. The kitchens are set to the first ‘Green star’ rated restaurant in the country, equivalent of our BREEAM standard for environmental excellence.
But, if you are working this summer, Michelin star chef Marc Wilkinson from Restaurant Fraiche in Merseyside, will help put a smile on your face with his
"Bloody Mary Lips" and "Coffee Blackberry" recipes, used as part of his menu at his restaurant based in the Wirral.
Adande is totally unique. There is no other fridge or freezer solution like it. At the push of a button you can change your Adande in 0.1°C increments to whatever temperature you need from +15°C to -22°C. Change to suit the menu, to suit the season, to suit all your needs. Consistent temperature control keeps food fresher for longer. Energy savings up to 60%!
www.adande.com
