20 May 2019
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 | Adande has supplied refrigerated drawer units to the Wild ink restaurant and bar at the newly developed Hudson Yards on Manhattan’s West Side in New York City. The 5,800 sq ft restaurant and bar is on the fifth floor of 30 Hudson Yards which, at 1,296 feet, is the second tallest building in New York. Wild ink is owned and operated by London-based rhubarb, a provider of luxury culinary events at a variety of iconic arts, sporting and transport hub venues, as well as at a rapidly growing number of proprietary restaurants in and around London. Wild ink is rhubarb’s first venture outside the UK, but the company will be opening a second hospitality destination at Hudson Yards later this year. |
Adande supplied 10 of its patented VCS2 refrigerated two-drawer units, which feature insulated horizontal container technology for stable holding temperatures and energy savings of up to 60%. The dual temperature modules may be switched between chilled and frozen storage temperatures, at the flick of a button, providing cold storage flexibility.
Executive chef Peter Jin said: “Incremental control of temperature and optimum humidity mean that we can store ingredients at perfect conditions over extended periods for reduced waste. The ability to switch between chiller and freezer modes is a particularly useful function, providing us with greater cold storage versatility.”
“The large capacity, space saving modules are conveniently positioned at the point of food preparation, meaning that chefs don’t have to leave their workstations to fetch food from remote refrigerators. The drawers are easier to access than conventional upright cabinets and with the use of racking systems ingredients are clearly visible. This all saves time, especially during the busiest periods of service. The containers are very easy to clean, which reduces manpower for housekeeping regimes. I also like the drawer open alert.”
Karl Hodgson, global sales director at Adande, said: “This order represents further progress for Adande in the US market, where we have been targeting both foodservice and food retailing operators. We will continue to build on partnerships with customers in the US, who have embraced our innovative refrigerated drawer technology.”
www.adande.com
Executive chef Peter Jin said: “Incremental control of temperature and optimum humidity mean that we can store ingredients at perfect conditions over extended periods for reduced waste. The ability to switch between chiller and freezer modes is a particularly useful function, providing us with greater cold storage versatility.”
“The large capacity, space saving modules are conveniently positioned at the point of food preparation, meaning that chefs don’t have to leave their workstations to fetch food from remote refrigerators. The drawers are easier to access than conventional upright cabinets and with the use of racking systems ingredients are clearly visible. This all saves time, especially during the busiest periods of service. The containers are very easy to clean, which reduces manpower for housekeeping regimes. I also like the drawer open alert.”
Karl Hodgson, global sales director at Adande, said: “This order represents further progress for Adande in the US market, where we have been targeting both foodservice and food retailing operators. We will continue to build on partnerships with customers in the US, who have embraced our innovative refrigerated drawer technology.”
www.adande.com
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