Award Winning Energy Saving and Sustainability

Adande Drawers were designed and built with sustainability in mind. Metered energy tests in working kitchens have demonstrated that Adande's patented design brings significant energy savings. Usually in excess of 40%, savings of up to 66% are often achieved when Adande units are compared to conventional cabinets.

The design of Adande cabinets ensures that practically all of the components can be recycled. Conventional units are constructed in such a way that recycling is uneconomic and the whole unit is dumped in landfill sites.

In addition to being the first kitchen equipment company to be awarded The Sustainable Restaurant Association Approved Supplier Status awards won include the The Best Sustainable Equipment Manufacturer 2012 at the Footprint Awards, KFC UK YUM Supplier of the Year Award for "delivering innovative technology to enable better operation and improve energy efficiency" and the FCSI/CESA Sustainability Award 2008. See all Awards here

Hydrocarbon increases Energy Savings

Hydrocarbon units are now available, saving users a further 19% on energy compared to Adande’s standard HFC units as used in the tests detailed in the next two tabs.

A Significantly more Sustainable Refrigeration ProductFCSI Sustainable Catering Award

  • Cold air stays with the food in Adande Drawers - In conventional cabinets the cold air falls out at every opening; that lost cold air is replaced by hot moist kitchen air that then has to be cooled down.
  • Adande Drawers show savings of up to 57% on energy bills - “In use” like-for-like metered energy tests in working kitchens have demonstrated significant energy savings over conventional cabinets.
  • Insulated parts are replaceable on Adande Drawers - When the foamed insulated parts fail on a conventional cabinet it goes to the land fill.
  • Adande Drawers give fast, easy access to food - Conventional cabinets need to be much larger to provide equivalent access.
  • No ice is required when Adande drawers are used for fish storage, saving the energy taken to produce the ice in the first place.
  • Less food is spoiled, and storage times are increased, reducing food waste.