For operators seeking fully integrated cold storage, food preparation, cooking and service workstations, the Adande hotel chef base range is an ideal solution. Standalone hotel chef base models are supplied with a load bearing insulated solid worktop or heatshield, allowing heavy duty cooking equipment, such as combi ovens, fryers, conveyor ovens or microwaves, to be mounted on the fridge. The excellent insulation characteristics mean that there is no heat transfer from the cooking appliance to the fridge, ensuring optimum holding temperature and performance of the chef base unit. The units are the perfect fit for applications where speed of service is a critical factor, including forecourt outlets, convenience stores, QSRs, sports and entertainment arenas and nightclubs.
Chef base models are available with side or rear-mounted engines, with one or two drawers. Standard drawers have a food capacity 40 kg, whilst the shallow drawer option offers the capacity for 30 kg of food.
To ensure the correct storage temperature of chilled or frozen menu items, drawers may be independently controlled through a range of -22°C to +15°C, at 0.1°C increments.
One of the drawers may be configured for fridge only applications with a temperature range of 0°C to +15°C, with an A+ energy rating. For kitchens practising cook/freeze operations one of the drawers may be a blast chiller. There is also an option of a tempering drawer.
Chef base models feature low velocity cooling, with ‘hold the cold’ technology, ensuring that cold air remains in the unit, no matter how often the drawer is opened. This ensures accurate and stable holding temperatures for optimum food quality and freshness over extended periods. The elimination of warm air infiltration means that there is less duty on the refrigeration machinery, creating significant energy savings. As standard, Adande fridges use a natural hydrocarbon refrigerant, R600a, which has minimal Global Warming Potential (GWP) and exceptional thermodynamic performance qualities.