Adande unveils remodelled saladette for fast-moving kitchens

Adande Saladette

Adande has expanded its product range with the launch of a double drawer refrigeration unit with integrated saladette server.

The saladette unit has been remodelled for 2021 following feedback from customers across the hospitality sector.

It has been reconfigured to hold more produce, increase operating efficiency and improve hygiene.

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The base is a side-engine two-drawer Adande fridge, with the top drawer integrated to the saladette, enabling operators 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 boasts 20% more holding capacity than earlier Adande models. As a result, it can accommodate an additional 1/3 gastronorm pan.

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.

Karl Hodgson, global sales director at Adande, said: “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 server shape has been updated as part of the redesign, with a front-facing slope that is angled towards the operator to give easier and quicker access to produce.

Adande believes this feature will be invaluable for outlets where time is of the essence such as takeaways, dark kitchens and 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.

Tags : AdandeRefrigerationsaladette
Andrew Seymour

The author Andrew Seymour

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