Longer life opportunity for users of Adande Refrigeration

March 22, 2011 - PRLog -- Bacterial growth in food will be reduced because Adande provides more consistent temperature control than conventional refrigeration.

Virtually no moisture is introduced when an Adande drawer is opened, unlike in a conventional counter or upright fridge or freezer when much of the cold air is replaced by warmer, moist air from the ambient air surrounding the fridge when the door or conventional drawer is opened.

For freezer users, particularly in the fast food sector where doors may need to be opened 30 times per hour at peak business, the Adande drawer does not suffer from the ‘snowstorm’ effect often seen in conventional upright freezers. Adande minimises condensation, which stops frozen foods ‘frosting’, providing longer shelf life and more consistent cooking times.

Three independent reports by leading environmental health specialists (see below) highlight the food safety and shelf-life benefits of the Adande drawer system compared with conventional refrigeration.

“Cold air tends to sink and warm air rises; therefore when (conventional) fridge doors are opened cold air will literally fall out of the fridge compartments and consequently be replaced by the ambient air in the kitchen, which is generally hot and humid. This will lead to an unacceptable change of air temperature in the fridge,” says environmental health specialist Nick Tilley, Director with international environmental health specialist, Common Sense Compliance.

“If high risk food (that is food which will happily allow bacteria to grow on them) is kept in the correct temperature parameters, then bacteria growth can be managed or even killed off altogether. To ensure food is safe for consumption the temperature profile of the product is critical and must form a basis of the HACCP management system.”

Tilley is supported by two other leading food technologists.

“Adande Refrigeration has addressed key safety issues with a unique insulated drawer system that retains the cold air on opening. That means the cold air stays with the food and temperature is held at the desired levels. Because there is no moisture attack from the ambient air, condensations levels are minimised, prolonging the life and safety of your food,” says Marcus Kilvington from food safety training experts, The Safer Food Group.

David Vagg, Director of food assurance specialists Assured Quality Solutions, says: “Any environment that can give enhanced temperature stability will improve quality and safety, reduce wastage and improve your bottom line.”

TOP CHEFS SEE TEMPERATURE STABILITY AND CONSISTENCY AS A KEY BENEFIT

Alan Gleeson, Head Chef, The Fish House hotel, restaurant and bar, Chilgrove, West Sussex, values Adande’s ability to provide consistent temperature control throughout the different sections of the kitchen. “One drawer in the pastry section is set for frozen sorbet and ice cream at -14º C to suit the Pacojet. Another drawer acts as a service fridge at +3º C. All the other drawers are set between 1.5º C & 2.5º C, primarily for seafood. We do not need to use ice to keep the fish in prime condition.”

Says Matthew Tomkinson, Head Chef at The Montagu Arms Hotel, Beaulieu, Hampshire (above right): “Supercold is the key. When colder, seafood is easier to prep and the food itself lasts longer and stays at the peak of condition for longer.  This consistency increases our window of opportunity.”

“Recovery is amazing,” says acclaimed Michelin star chef Jeff Galvin, at La Chapelle, London. “When you have a fridge or freezer with doors, you can see the temperature move when the door opens; the Adande just does not do that.”

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