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Adande Refrigeration - Rendered on: 25/02/2017 22:58:05

Adande Refrigeration Back

Stand:

4301

Section:

Catering Equipment

Contact Details:

Adande Refrigeration
45 Pinbush Road
South Lowestoft Industrial Estate
Lowestoft
Suffolk
NR33 7NL
Tel. 0044 8443760023
Fax 0044 1502533794

Country:

United Kingdom

Company Profile:

A UK innovation winning major industry awards, the easy clean unique Adande with its insulated drawer container, protected and warranted seals, robust construction and low velocity cooling, makes refrigeration more reliable and energy efficient than conventional equipment. Extended storage times and precise temperature control ensures top quality food every time.

Company Website:

www.adande.com

Products:
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3 in 1 Convenience Combo - Shallow Drawer, Blast Chiller & Load Bearing Worktop

Adande's new Shallow Drawer together with a Blast Chill Drawer below, offers a superb 3-in-1 solution to cook, (on the load bearing worktop), blast-chill and hold contents in one conveniently small...

Adande Chef Base

The Award winning Adande technology has been combined with a 200 kg load-bearing heat shield to create a refrigerated platform for all types of equipment including chargrills, griddles, fryers and ...

Adande Saladette

Saladettes provide counter convenience for dispensing ingredients for pizzas, salads and garnishes. Cooling for each Saladette unit comes directly from the refrigeration circuit feeding the 'host'...

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Product Categories:

Refrigeration/Freezers

Downloads:
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What Makes Adande Different?
The Fish Report!
Comparison with Other Drawer Manufacturers
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Associations:
Press Releases:
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Nov 13, 2015

Hot Food Profit Pod is a Winner for Adande

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HOT FOOD PROFIT POD IS A WINNER FOR HKS RETAIL

In a joint venture, Adande® and Gamble Retail Solutions have supplied a hot foodservice ‘profit pod’ to HKS Retail Ltd’s forecourt store at a BP filling station in Leicester. The installation is part of the retailer’s new concept aimed at delivering fast service for hot food to go, including freshly baked pizzas, hot filled rolls, pastries, muffins, bagels, breakfast items and chips, as well as hot and cold drinks.

The development of HKS Retail’s new foodservice concept was driven by a desire to present a different style of freshly prepared hot food offer without the need for major investment in equipment or taking up a significant amount of floor space within the forecourt store. At the Leicester site the foodservice area occupies only a 3 x 2.5 m footprint and represents an investment of less than £18,000, including ancillary foodservice equipment, hot drink machines and shop fitting.

The ‘profit pod’ comprises a Gamble Ovention Matchbox 1313 oven, conveniently mounted on an Adande® two drawer refrigerator. With a footprint of just 1100 mm width by 700 mm depth, the unit provides a compact and complete solution for the storage, cooking and service of hot food to go.

The large capacity of the Adande® refrigerated drawers allow greater volumes of food to be stored conveniently at the point of preparation and service, eliminating the need for operators to leave their workstation to fetch merchandise. The unique ‘hold the cold’ technology of the Adande® units means that food may be held over extended periods, without compromise to product quality or appearance. The ability to control holding temperatures, independently within each drawer, allows chilled and frozen food to be stored within the same unit for even greater operational versatility.
The Ovention Matchbox 1313 oven uses revolutionary precision impingement technology, delivering over twice the volume of hot air and better air concentration than conventional conveyor ovens for speed and cooked food quality. The oven features two cooking surfaces, which load at the tap of a touchpad, allowing the preloading of one batch, whilst the other is cooking. There is also an automatic unload function to prevent overcooking. The controller can accommodate up to 1000 pre programmed cooking settings, each with three stages and two events, for optimum management of cooking time, temperature and independent blower speeds, eliminating the need for skilled foodservice operatives.

Food is cooked in a closed cavity with multiple catalytic converters, breaking down grease into moist hot air, which is used in the cooking process for improved quality and healthier food. The catalytic converters also clean the oven’s exhaust air, eliminating the need for costly and often inconvenient extraction hoods.

Shane Thakrar, Sales Director, HKS Retail Ltd, stated:
“The combination of the Adande® drawer unit and the Gamble Ovention Matchbox oven is an excellent fit with our hot food to go offer. It provides a compact solution for the storage, cooking and preparation of freshly prepared fast food throughout the day. The simplicity of the ‘profit pod’ also offers significant advantages for our business, as unskilled operators may be trained in two hours, eliminating the need for experienced foodservice professionals.”

He added:
“We have been very pleased with the success of the initiative at our Leicester site and have plans to roll out the concept at suitable outlets across our estate.”

HKS Retail Ltd is a specialist convenience retailer, partnering leading brands in the forecourt, convenience and food to go sectors. The company currently has 34 outlets located in the M1 corridor and around the M25.

Nov 13, 2015

Integrated Solutions for Sous Vide Cooking

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NEW INTEGRATED WORKSTATIONS FOR SOUS VIDE COOKING

Refrigeration specialist, Adande®, has teamed up with sousvidetools.com to offer a range of workstations for the storage, preparation, cooking, blast chilling, reheating and service of food. Designed as totally integrated and self-contained solutions, the units are particularly suitable for fine dining, gastropubs, quick service restaurants, sports’ stadia, the leisure sector, outdoor mobile catering and any environment where there is a requirement for the fast service of quality hot food.

The units are available in a variety of configurations, but typically comprise a self-contained under counter sousvidetools.com unit, incorporating a vacuum chamber sealer and two 28 or 56 litre capacity stirred water baths. The sousvidetools.com unit is suited with an Adande® two drawer module, which has an induction hot plate mounted on its work surface.

The workstations are designed to accommodate the storage of raw food, at chilled temperatures, in the bottom drawer of the Adande® unit, before being vacuum sealed in a pouch and transferred to the stirred water baths. Thermostatic control of the water baths’ 2 kW element and constant agitation of the water, within the baths, ensure accurate temperature, within a range of 20oC to 100oC, and the elimination of hot or cold spots for perfect cooking conditions. The water baths’ controllers incorporate a ‘set it and forget it’ function, allowing food to be cooked to a specific core temperature within a fraction of a degree. When cooked, the vacuum packed food is transferred to the top drawer of the Adande® unit, configured as a blast chiller, for fast pull down to a food safe temperature of below 4oC. For service, food is reheated and ‘browned’ on an induction hot plate mounted on the worktop of the Adande® unit. The worktop of the Adande® may also be used as a service counter.

Sous vide or ‘under vacuum’ cooking has become increasingly popular with a wide range of chefs and foodservice operators. It allows slower cooking at lower core temperatures, eliminating the possibility of overcooking and drying out, whilst preserving the food’s original taste, texture, colour and nutrients. Sous vide cooking also eliminates food shrinkage to ensure maximum yield. The process is suitable for a wide range of food, including meat, fish vegetables and even eggs.

Karl Hodgson, UK Sales Director, Adande®, stated:
“We have worked closely with sousvidetools.com to produce a totally integrated system for sous vide cooking and the associated processes. There is nothing else like it on the market and we view the workstation as an ideal solution for the increasing number of chefs and foodservice operators, who are adopting this cooking technique.”

Alex Shannon, Managing Director, sousvidetools.com, added:
“One of the principal advantages of this configuration is that all of the elements for sous vide cooking are at the chef’s fingertips. The chef can prepare, cook, blast chill, reheat and serve food without the need to leave the workstation. The fact that the chilled storage and the blast chiller are incorporated within a single Adande® unit, suited with our equipment, provides significant advantages in terms of ergonomics and production efficiency.”

Nov 13, 2015

ADANDE® GELS WITH CARPIGIANI

View the whole press release

ADANDE® GELS WITH CARPIGIANI

Foodservice refrigeration specialist, Adande®, has teamed up with ice cream equipment manufacturer, Carpigiani, to offer a range of dedicated dessert workstations. Designed as complete solutions for the preparation, production, storage and plating of professional artisan gelato product, the units are suitable for restaurants, hotels, fine dining, delicatessen and ice cream parlours. With a compact footprint of just 1100 mm width by 700 mm depth, the dessert stations are ideal for kitchens with limited floor space.

The workstations are available in a variety of configurations to meet desired capacity, including a layout which has Carpigiani Boil 5 and Labo 8 12 E units are mounted on an Adande® two drawer refrigerator. The worktop of the Adande® unit can also accommodate additional equipment, such as a whipped cream machine.

Base mix ingredients are heated in the Boil 5 before the liquid is transferred to the Labo 8 12 E, where flavouring is added and the mix is stirred and chilled to – 8oC. The artisan gelato is then transferred into pans for pull down to the suitable storage temperature in the Adande® unit. For high volume operations, a pre-prepared UHT gelato mix may be poured directly into the Labo 8 12 E.

The ability to set precise and accurate temperatures in the Adande® drawers has particular advantages for holding premium gelato. The bottom drawer of the Adande® unit may be set at – 18oC, which is the optimum temperature for the longer term storage of gelato, eliminating the formation of ice crystals. The upper drawer may be set at – 14oC, during service, which is the perfect temperature for soft scoop service.

Alternatively, the lower drawer may be set at – 14oC for holding gelato during service, with the upper drawer set at + 4oC for the storage of complementary ingredients, such as fruit, toppings and sauces. The top drawer, at + 4oC, may also be used for chilling dessert plates and sundae glasses.

The Adande® units are castor mounted, allowing them to be moved easily for cleaning regimes. The drawers and the gelato equipment each operate on a 13 Amp power supply and with no plumbing or water supply required installation is simple.

Carpigiani has recently opened a development kitchen at which chefs and ice cream operators can gain first hand experience of the dessert workstations. Appointments for demonstrations at the Carpigiani facility are available upon request.

Scott Duncan, Sales Director, Carpigiani, stated:
“Artisan gelato is a premium product, which requires holding at optimum storage and service temperatures. The unique technology of the Adande® drawers helps maintain the gelato at the correct temperature, eliminating the formation of ice crystals for perfect product quality.”

Karl Hodgson, Sales Director, Adande®, added:
“Carpigian’s position as a world market leader is helping us to introduce the Adande® brand to new market sectors in the UK and on an international level.”

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