• get the

    latest news

Fish Friers


Article Date: 2014-09-19

Adande will be exhibiting models from its unique and patented range of refrigerated drawers on stand 56 at the Fish Frying & Fast Food Show, to be held on Sunday 12 October 2014 at Sandown Park.


The Adande system is particularly suited to cold storage applications in the fish & chips and fast food sectors. Independent tests have proven that the Adande technology is ideal for the storage of raw fish and perishable food.


Adande’s Sales Director, Karl Hodgson, stated:

"Adande drawers are proving increasingly popular with fish & chip shops and fast food outlets. This is the first time that we have exhibited at this show and our decision to do so is based on the significant increase in demand for our products from the quick service restaurant sector.”


Adande’s insulated drawers and modified air flow pattern ensure stable temperatures and improved humidity no matter how frequently the drawers are opened, even in the hottest kitchen environments. The stable temperature maintains perishable food at optimum quality over extended periods, reducing spoilage and wastage. The Adande units also lower the risk of bacterial contamination.

The units may be built into counter units to provide bulk cold storage at the point of food preparation or service, eliminating the need for operators to leave their workstation to fetch stock, thus improving kitchen efficiency.


The award winning Adande drawer system is inherently efficient, delivering energy savings of up to 60% compared with upright and other under counter refrigeration equipment. Like for like tests have indicated that food waste may be reduced by 25% by using Adande drawers, rather than alternative refrigeration. The efficiency of the Adande system also reduces duty on components, such as motors and compressors, for reduced maintenance and extended product life cycle.


Units may be supplied in one, two or three drawer modules, all of which require only a 13 Amp power supply, for plug and go operation. For operational flexibility, the temperature of each drawer may be regulated through a range from -22oC to +15oC, at 0.1oC increments, via user friendly control buttons, to provide the capacity for chilled or frozen food. The Adande systems may also incorporate a blast chill drawer option.


High efficiency panel insulation allows cooking equipment, saladettes or condiment stations to be mounted on the units, to create space saving, self contained food service stations in quick service restaurants.



For further information and editorial enquiries, contact:

Laurie Nicholls, Lansdown Publicity Ltd

Tel: 01242 863791

Fish Friers