Nando’s
The VCC Compact units were selected by Nando’s Australia to sit next to the frying station in their restaurants.
We asked Tim Byrne, Manager of the restaurant, what the drivers were for purchasing Adande products:
They are the perfect size in height, width and depth to sit in this line, and the need for stable freezer storage here was essential for the day-to-day operation of the fry section.
The Adande units ticked all of the boxes when it came to what we were looking for – compact footprint with good storage volume together with stable holding temperature throughout our busy service periods; easy to clean and maintain too.
The savings in oil consumption in the fryers from cooking with a frozen product that no longer had surface ice crystals was the first thing that was noticed!
We were pleasantly surprised at the positive response from customers telling us that our chips tasted so much better!
How do you use Adande in your day-to-day operations, and where?
The Compact sits as the first unit in the cookline directly next to the frying section, where it holds frozen chips ready for service.
The Adande Compact is loaded at the beginning of the day and topped up as required. The bags of frozen chips are decanted directly into the bin ready for loading into the frying baskets.
What benefits did you discover that you were not expecting?
The savings in oil consumption in the fryers from cooking with a frozen product that no longer had surface ice crystals was the first thing that was noticed. It was so much better.
This also meant that we have a more consistent cook time and more consistent finished product.
We were pleasantly surprised at the positive response from customers telling us that our chips tasted so much better.
What is the one key benefit of Adande that you see for your business?
One word… consistency.
Consistent holding temperature.
Consistent cooking time.
Consistent cooking results!
Any other comments you would like to add?
I trust the Adande refrigeration system – it has never let me down, and I have 10 drawers set over two kitchens: six in the Michelin star Hrish restaurant, and 4 drawers in the new Gilpin Spice . I love them!