Whether freestanding, under counter, used as an equipment stand, or built into a range, Adande’s modular units can be relied upon in every kitchen section.
Trusted by discerning chefs and hotel operators around the world, Adande fridges famously ‘hold-the-cold’ providing the most stable holding temperature and humidity, which reduces food waste.
Precise, temperature control at incremental settings from fridge (+15 °C/59 °F) to freezer (-22 °C/-8 °F) set Adande units apart. Fish held at precisely +1 °C/30 °F without the need for ice stays fresher for longer, and is easier to fillet. Fresh meat stored in an Adande set at exactly +2 °C/36 °F suffers less from dehydration and drip loss. Ice creams and sorbets held at -15 °C/+5 °F stay at the ideal serving temperature without any ice crystals forming. Fries spit less when cooked, take up less oil and are cooked to a consistent standard when they have been stored in an Adande. Seafood, pasta, pastries, salad and garnishes are amongst the many other different food types that keep better in a such a stable and precisely controlled environment.
Adande units have low energy usage, and low maintenance requirement.
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. Spanning the full width of the refrigerated drawers, the new saladette server has 20% more holding capacity than earlier Adande models. As a result, it can accommodate an additional 1/3 gastronorm pan.
With a new look for 2021, 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. This key feature will be invaluable for outlets where time is of the essence such as takeaways, and dark kitchens, as well as busy hotels and restaurants. Attention has also been paid to the aesthetics of the unit, with its appearance enhanced to improve prep area presentation when kitchens are in customer view.
In keeping with Adande’s green credentials, the new saladette model uses a natural refrigerant, with zero CO2 emissions. It is also very efficient and uses less energy than other saladettes on the market. With a focus on kitchen hygiene, the new server front is made of a single piece of high-grade stainless steel built into the plating up area, removing any potential for dirt traps and allowing easy cleaning. Global Sales Director, Karl Hodgson: “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 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. “ The 2021 new saladette model is available to order now.
Whether freestanding, under counter, used as an equipment stand or built into a range, Adande’s modular hotel refrigeration products can be relied upon in every kitchen section. Trusted by discerning chefs and hotel operators around the world, Adande’s luxury hotel refrigeration products and hotel refrigerated drawers famously ‘hold-the-cold’ providing the most stable holding temperature and humidity, which reduces food waste.
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