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See Why Our Customers Love Us

Gary Ingram, Carpigiani’s Artisan Ice Cream & Gelato Consultant (UK)

The best and most versatile product for storing gelato or sorbet in a professional kitchen, in my opinion, would be the Adande® drawer system. From the point of view of service, it’s perfect - and, of course, above all we are looking for even overall temperature. For me the Adande offers both.

Michael Jessop,Kitchen Platform Manager, Whitbread Plc

Using all Adande, at various stations in the kitchen, we are saving on average 46% energy use. In essence our energy use has basically halved…the saving is huge.

Craig Edgell, Head Chef at Buoy & Oyster

Adande is the future of refrigeration. They have listened to chefs needs and manufactured a product that not only aids us but allows us to keep our standards high with cleanliness and efficiency. Seriously, treat yourself.

Tim Byrne, Manager, Nandos

We were pleasantly surprised at the positive response from customers telling us that our chips tasted so much better! 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!

Glipin Hotel & Lake house

The Adande helps in organising the sections, so less movements, less work and my chefs can easily see what they need, so it’s great!

Rob Bean, Director of Leicester Services Partnership, University of Leicester

To recommend Adande products would be very easy for me…they are by far the greatest value for money that I have seen in refrigeration.

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