Adande Refrigerated Cabinets

The Adande VCS R2 V1 is a three-drawer refrigerated storage unit capable of operating each drawer independently as either a refrigerator or a freezer. The temperature range spans well below freezing through to standard refrigeration, making this a genuinely flexible piece of undercounter storage. The solid stainless steel worktop adds a usable preparation surface directly above the unit, which is a practical advantage in tight kitchen layouts where every square metre counts.

In busy kitchen environments, the drawer configuration means ingredients stay close to the chef without the temperature losses associated with repeatedly opening a full-height door. Adande's drawer design is built around maintaining stable temperatures even during high-frequency access periods — a meaningful benefit during a pressured service where a conventional undercounter fridge might struggle to recover quickly between openings. The 258-litre capacity accommodates a solid stock of full 1/1 GN containers across three drawers, which suits prep-heavy operations well.

Practical advantages operators commonly cite with this unit include:

• Flexible drawer-by-drawer temperature assignment reducing the need for separate fridge and freezer units
• Solid worktop providing additional prep or pass-through surface without a separate table
• Removable drawers that simplify daily and deep cleaning routines
• Stainless steel construction that holds up well under the demands of a commercial environment
• R600a refrigerant with a low global warming potential, relevant for operators mindful of environmental compliance

At 222kg, this is a substantial piece of equipment and the installation location needs to be considered carefully. The castors allow for repositioning, but floor loading should be assessed before placement, particularly in older or modular kitchen builds. No specialist gas or water connections are required, but electrical supply should be confirmed as suitable and the unit needs adequate clearance for ventilation — particularly at the rear — to maintain efficient operation. Climate class 5 means it is rated for use in warmer kitchen environments, which is worth noting if the unit will be positioned near cooking equipment.

This unit is well suited to mid-sized to larger kitchens where flexible chilled and frozen storage close to the cook line is a priority — restaurants, hotel kitchens, and busy contract catering operations are typical fits. For smaller operations with lower throughput, a single or twin-drawer configuration may be more proportionate. For very high-volume sites running dedicated frozen storage at scale, a larger standalone freezer solution alongside a separate refrigeration unit might be worth discussing.

If you are weighing up whether the drawer layout and temperature flexibility fits your specific service pattern, our team is happy to talk it through before you commit.

The Adande VCR1/HCHS is a single-drawer chef base refrigeration unit designed to sit directly beneath cooking equipment on the cookline, providing cold storage at the point of use. It comes fitted with high castors and a heat shield top, making it suitable for placement under heavy range equipment weighing up to 201kg. The drawer holds up to four full 1/1 GN pans, and the unit operates across a wide temperature range that covers both refrigeration and freezer duties, giving operators flexibility in how they deploy it day to day.

In busy kitchen environments, the real advantage of a chef base is the reduction in movement. Chefs work directly above their cold stock rather than breaking service to walk to a remote fridge. The Adande's drawer-based design supports this well — the horizontal pull-out format keeps cold air contained more effectively than a door-based unit when accessed repeatedly during a service. The insulated construction and R600a refrigerant contribute to the B energy rating, which reflects reasonably efficient running for a unit operating in the radiant heat environment of a cookline.

Practical benefits for kitchen operators include:

• Point-of-use cold storage reduces chef movement during service
• Wide temperature range suits both chilled and frozen ingredients
• Drawer design limits cold air loss during frequent access
• Heat shield top protects the unit under heavy cooking equipment
• High castors allow repositioning and cleaning beneath the unit

Installation is straightforward relative to remote refrigeration — the VCR1/HCHS is self-contained and requires only a standard electrical connection. That said, placement on the cookline means it will be operating in a high-ambient-temperature environment, and climate class 5 rating confirms it is engineered for this. The unit's 98kg weight means handling during installation warrants planning, and the castors, while useful for positioning, should be locked once the unit is placed. Ensure adequate clearance at the rear for ventilation.

This unit is well suited to smaller to medium-sized kitchens — restaurants, hotel kitchen sections, and contract catering operations — where a single chef section needs cold stock immediately to hand. For larger cooklines or higher-volume operations requiring multiple GN positions, a dual-drawer or wider configuration would be worth considering. It is equally applicable where operators need the flexibility to switch between chilled and frozen storage depending on the menu.

If you are planning a cookline layout or are unsure whether a single-drawer configuration will meet your service demands, we are happy to talk it through before you commit.

The Adande VCR1/HCW is a single-drawer chef base refrigeration unit designed to sit directly beneath heavy cooking equipment on the cookline. Rather than running to a separate cold store during service, kitchen staff have temperature-controlled storage immediately at hand — within the cooking station itself. The unit operates across a wide temperature span, making it equally suitable for chilled ingredient holding or frozen storage depending on how the kitchen sets it up.

In busy service environments, the real value of a chef base lies in reducing movement and keeping mise en place within arm's reach. The Adande drawer system is built to maintain stable internal temperatures even when the drawer is opened repeatedly during a busy pass. The unit can support heavy cooking equipment positioned on top — including solid tops, griddles, or chargrills — which makes it a practical choice for cooklines where worktop real estate is at a premium and every surface needs to earn its place.

From an operational standpoint, the VCR1/HCW offers several advantages worth noting:

• Wide temperature range allows the same unit to run as either a fridge or freezer depending on the season or menu requirements
• Drawer-access design keeps product accessible without bending into a traditional undercounter door unit
• Stainless steel construction throughout is straightforward to clean and holds up to the demands of a working cookline
• R600a refrigerant carries a low global warming potential, which supports energy and environmental reporting requirements
• High castors are included as standard, aiding cleaning access and positioning flexibility within the line

Installation is relatively straightforward — the unit requires a standard electrical connection and no specialist ventilation provisions beyond the clearances recommended by Adande. At 98kg unloaded, it will need careful positioning during installation, particularly where access is restricted. It is rated to support cooking equipment of up to 201kg on top, but this should be verified against the specific equipment being used. The unit carries a Climate Class 5 rating, meaning it is suitable for use in hot kitchen environments up to 40°C.

The VCR1/HCW is well suited to restaurants, hotels, and contract catering operations where the cookline benefits from integrated refrigeration. It works particularly well in kitchens with a structured mise en place approach, where chefs are responsible for their own station's cold storage during service. Sites running a single cooking station or a compact line will find this single-drawer format appropriate; larger operations running multiple cooking positions may want to consider wider multi-drawer configurations to match the volume of ingredients being turned over during service.

If you are planning a new cookline or retrofitting cold storage into an existing one, it is worth talking through the positioning and temperature requirements with us before ordering — the configuration choices here can affect both workflow and running costs.

The Adande VCC1/HCW/FR2 is a compact single-drawer refrigerated cabinet built specifically for fryer station use. Rather than a conventional hinged door, it uses a drawer-style access system that keeps the cold air inside when opened — a design that suits the fast, repetitive nature of a busy fry section. The unit runs across a temperature range that spans frozen storage through to refrigeration, making it genuinely flexible depending on what you need it to do at any given time.

In a working kitchen, the real value of positioning frozen product directly at the fryer is consistency. Food entering the oil at the correct frozen temperature behaves predictably — it helps reduce oil absorption, limits clumping, and produces more consistent results across a service. The fryer basket holders built into this unit allow baskets to drain directly back into position, which also helps reduce oil carry-out and waste over a shift. These are small operational gains that add up over a busy week.

• Drawer access keeps cold air contained during repeated opening at the fryer
• Fryer basket holders integrated for draining and pre-prep organisation
• Wide operating temperature range covers frozen storage and refrigeration in one unit
• Compact 450mm width fits tight fryer station layouts without sacrificing capacity
• Double castors allow the unit to be moved for cleaning beneath and behind

At 97kg, this is a substantial piece of kit despite its compact footprint. It runs on R600a refrigerant, which carries a very low global warming potential and is reflected in a B energy rating — worth considering for kitchens tracking energy consumption. The stainless steel construction is well suited to the heat, grease, and cleaning demands of a fry station environment.

Installation is straightforward for a standard 13A or relevant single-phase connection — confirm your electrical supply before ordering. The 800mm depth means it sits flush with most standard counter runs, but check your available floor space carefully given the weight; access for delivery and positioning through a kitchen should be planned in advance. This unit is designed for a climate class 4 environment, so it performs reliably in warm and humid kitchen conditions.

This cabinet is most at home in a high-throughput fry section — quick-service restaurants, pub kitchens, fish and chip operations, or any site where frozen product needs to be immediately to hand. The compact width makes it practical where floor space is limited, though for operations running multiple fryers with significant frozen product volumes, a larger-capacity unit may serve better.

If you're unsure whether this configuration suits your fryer setup or whether a different temperature range would work harder for your operation, the team are happy to talk it through before you commit.

The Adande VCC1/HCW is a single-drawer refrigeration unit built around Adande's well-established drawer-based design. Rather than a conventional upright cabinet, it uses a top-opening insulated drawer that maintains temperature through a horizontal access method — meaning cold air doesn't spill out every time the unit is opened. It operates across a wide temperature range, allowing it to function as either a refrigerator or a freezer depending on how it's set, which makes it a flexible option where storage needs vary by service.

In working kitchen conditions, this kind of point-of-use storage earns its place by keeping product exactly where it's needed — beside a fryer station, under a pass, or within reach of a dessert section. The drawer format suits dense or awkward layouts where a full-height cabinet simply won't fit or would create a workflow obstacle. Because the drawer holds cold air more effectively than a door-fronted unit, temperature recovery after access tends to be quicker, which matters during continuous service when the unit is being opened regularly.

Practical operational advantages include:

• Point-of-use positioning reduces unnecessary movement during service
• Horizontal drawer access helps retain cold air between openings
• Wide temperature flexibility suits both fresh and frozen product storage
• Compact footprint fits beneath counters or alongside existing equipment
• Solid top surface provides a usable work area in tight spaces

The unit ships on castors, so repositioning is straightforward. At 97kg it's manageable to move but not lightweight — floor loading and access routes are worth considering before delivery. It's designed for indoor commercial use and carries a Climate Class 4 rating, making it suitable for warmer kitchen environments. The R600a refrigerant has a very low global warming potential, which is relevant for operators monitoring environmental compliance. Installation is electric-only, so no gas or water connections are required, and there's no ventilation ductwork needed beyond adequate ambient airflow around the unit.

This model is well suited to smaller operations — cafés, food trucks, ice cream concessions, pub kitchens, and catering units — where a full-size undercounter or upright cabinet would be excessive. It also works as a supplementary unit in larger kitchens where a specific station needs its own dedicated cold storage. If your operation requires significantly more capacity or multi-drawer configuration, there are larger Adande models worth considering.

If you're unsure whether this unit fits your setup — in terms of temperature requirements, positioning, or how it sits alongside existing refrigeration — we're happy to talk it through before you commit.

The Adande VCS2/CW/S2 is a double-drawer refrigerated counter unit designed to hold and maintain chilled or frozen product directly at the point of use. Unlike a conventional undercounter fridge with a hinged door, Adande's drawer system allows the operator to access stored product from above the working surface without disrupting the workflow on the pass or prep bench. The unit operates across a wide temperature range, making it equally suitable as a chiller or a freezer depending on the operation's needs.

In a busy kitchen environment, having correctly tempered product within arm's reach at the pass makes a meaningful difference during service. The drawer format means the cabinet interior is exposed for a shorter time than a door-based unit, which supports consistent temperature recovery and reduces the load on the refrigeration system. The stainless steel construction is appropriate for the demands of a commercial kitchen, and the inclusion of castors allows the unit to be repositioned or moved out for cleaning without difficulty.

From an operational standpoint, the VCS2/CW/S2 is well suited to a number of specific roles:

• Chilled garnish and sauce storage directly at the plating station
• Sushi or raw fish holding where precise temperature management is critical
• Salad and prepared ingredient storage on a cold larder section
• Frozen component storage where counter-height access improves throughput

The unit is a substantial piece of equipment at 183kg, so flooring load capacity and access routes should be considered before delivery. Being castored, it does not require a fixed installation position, but adequate ventilation around the unit is necessary for the refrigeration system to perform correctly. The R600a refrigerant has a low global warming potential, which may be relevant where operators are working towards environmental commitments. Power requirements should be confirmed against the unit's data plate and your site's electrical supply before ordering.

This unit is best suited to kitchens where point-of-use refrigerated storage at counter height adds genuine operational value — particularly on busy passes, sushi bars, and cold larder sections. It is a mid-to-larger investment, and for higher-volume or multi-station operations, a larger-capacity configuration may be more appropriate. Equally, smaller operations with limited floor space may find a single-drawer variant a better fit.

If you are unsure whether this unit suits your service style, pass layout, or electrical setup, our team is happy to talk it through before you commit.

The Adande VCM2/CW is a double-drawer refrigeration unit designed for counter-level use at the point of preparation. What makes it distinct from a conventional under-counter fridge is the pass-through configuration: both drawers can be accessed from either side of a central island unit, meaning chilled or frozen product moves directly between sections of the kitchen without any need to break workflow or carry goods around the bench.

In practice, this matters most during service. On a busy larder or pastry section built around a central island, having chilled mise en place, garnish, or portioned protein accessible from both sides removes a friction point that adds up significantly over the course of a service. The unit operates across a wide temperature range, making it equally suitable as a chiller for deli prep, larder work, and dessert components, or as a freezer for raw protein and pastry stock. Recovery after door opening is consistent, and the drawer format keeps product organised by section without stacking.

Key practical advantages include:

• Pass-through access from both sides of an island reduces cross-kitchen movement
• Drawer format keeps product visible and accessible without lifting or searching
• Wide temperature range supports both chilling and freezing in a single unit
• R600a refrigerant with a low global warming potential and a B energy rating helps manage running costs
• Castors fitted as standard allow the unit to be repositioned during deep cleaning or kitchen reconfiguration

At 164kg, the VCM2/CW is a substantial piece of equipment. Castors are included, but the kitchen floor should be level and capable of supporting the loaded weight. The unit requires a standard electrical connection — confirm your local supply requirements before installation. At 1120mm wide, it is designed to sit within a full island run rather than in a corner or against a wall, so the pass-through function is preserved. Island configurations should be planned to allow unobstructed access on both faces.

This unit is well suited to mid-to-high volume operations running a structured larder, pastry, or deli section from a central island — hotel kitchens, restaurant brigades, and contract catering operations with defined prep stations will find the format particularly practical. For smaller kitchens without island layouts, a conventional single-access under-counter model may be a better fit. For operations requiring greater total storage volume across multiple stations, higher-capacity configurations are available in the Adande range.

If you're planning an island layout or are unsure whether pass-through access will suit your workflow, we're happy to talk it through before you commit to a specification.

The Adande SVS2/CT is a double drawer refrigerated counter unit that provides point-of-use cold storage directly beneath or alongside a prep surface. Unlike conventional reach-in fridges, the drawer configuration keeps contents chilled and accessible without requiring staff to open a full-height door — a practical advantage in tight prep and service areas where workflow and temperature retention both matter. The unit operates across a wide temperature range, functioning as either a refrigerator or freezer depending on how it is set, which gives operators meaningful flexibility in how they deploy it.

In busy kitchen environments, the SVS2/CT earns its place at prep stations handling meat, fish, deli, and larder work, where having the right ingredient to hand without leaving the station makes a genuine difference during service. The drawer design also suits pastry and dessert sections, where controlled, consistent temperatures are important and frequent access is the norm. The use of R600a refrigerant supports lower running costs over time, and the B energy rating reflects that in everyday operation.

Practical advantages operators typically note include:

• Drawer access reduces cold air loss compared with hinged door alternatives
• Wide temperature flexibility removes the need for separate fridge and freezer units in some layouts
• Stainless steel construction withstands the demands of daily commercial use and cleans down easily
• Castors allow the unit to be repositioned as kitchen layouts evolve
• The cover top provides a usable work surface, recovering floor space in smaller kitchens

At 151kg, the SVS2/CT is a substantial piece of equipment and the floor loading at the intended location should be confirmed before installation. The unit runs on R600a refrigerant, which is a low-GWP option but does carry specific handling requirements for any engineer working on the refrigeration circuit. Ventilation clearances should be observed as specified by Adande. It is worth confirming electrical supply requirements with your installer prior to fitting.

The SVS2/CT is well suited to mid-sized to larger commercial kitchens where point-of-use cold storage can reduce movement and improve the pace of prep and service. It works particularly well in stations with high ingredient turnover — fry sections, meat prep, garnish and mise en place. For smaller operations with lower throughput, a single drawer model may be a more proportionate choice. For very high-volume sites or where greater storage capacity is needed at the counter, a heavier-duty or larger-capacity alternative in the Adande range may be worth considering.

If you are unsure whether the SVS2/CT is the right fit for your station layout or service volume, the team is happy to talk it through with you before you commit.

The Adande VCS2/LT is a double-drawer counter refrigeration unit designed to provide flexible chilled and frozen storage directly at the point of use. Unlike conventional under-counter fridges, each drawer in the Adande system can be set independently across a wide temperature span — from deep frozen through to chilled larder temperatures — making a single unit genuinely multi-purpose across different prep functions. The stainless steel construction and locking roller base reflect the demands of a working kitchen environment.

In practice, this unit suits stations where ingredients need to be close to hand throughout service. A meat or deli prep station benefits from chilled storage at bench height without the reach-in interruption of an upright unit. Similarly, the freezer capability means a drawer can be configured to hold frozen proteins or ice cream components directly next to the station using them — a particularly practical arrangement alongside a fry station or pastry section where multiple temperature zones are needed in a confined run of equipment.

The operational advantages over standard under-counter refrigeration are worth considering carefully:

• Independent drawer temperatures remove the need for separate chiller and freezer units in the same run
• Drawer-access design reduces cold air loss compared to swing-door alternatives
• Wide temperature range covers everything from frozen storage to larder and mise en place
• Stainless steel finish is straightforward to clean down during and after service
• Locking castors allow repositioning without a full equipment refit

The unit operates on R600a refrigerant and carries a Climate Class 5 rating, meaning it is certified for use in ambient kitchen temperatures up to 40°C — a relevant consideration in kitchens where ventilation is limited and ambient heat builds during service. At 155kg it is a substantial piece of equipment, so floor loading and access routes should be confirmed before delivery. It draws standard electrical supply and does not require a water connection or external drainage, which simplifies placement considerably.

The VCS2/LT is well suited to medium and larger commercial kitchens where prep stations are defined and equipment runs are fixed — hotel kitchens, restaurant sections, and contract catering operations where both chilled and frozen access at the workbench is a daily requirement. Smaller operations or those needing straightforward single-temperature chilled storage may find a more conventional under-counter unit a better fit. For sites with very high throughput demanding greater storage capacity, a larger configuration within the Adande range may be worth exploring.

If you are working out how best to configure your prep runs or are unsure whether the drawer layout suits your workflow, we are happy to talk it through before you order.

The Adande VCS2/CW is a two-drawer counter refrigeration unit that operates across a wide temperature range, allowing each drawer to be set independently anywhere between frozen and chilled. Unlike conventional undercounter fridges, the drawer format keeps contents accessible without requiring staff to bend into a deep cabinet or disturb adjacent prep work. The solid worktop provides a usable preparation surface directly above the stored product.

In a busy kitchen environment, point-of-use refrigeration makes a measurable difference to service speed and food safety. Having chilled or frozen stock held directly at the station — whether that is a meat prep section, a larder, a pastry bench, or a fry station — reduces the number of trips to a main cold room and keeps ingredients at the correct temperature right up to the moment they are needed. The VCS2/CW is well suited to high-turnover service periods precisely because the drawer system allows quick access without leaving a large cold volume exposed to warm air.

From an operational standpoint, the unit offers several practical advantages worth noting:

• Independent drawer temperature control supports mixed storage — chilled and frozen simultaneously
• Drawer configuration minimises cold air loss compared with a door-opening equivalent
• Solid stainless steel worktop integrates into a prep counter without additional surface work
• R600a refrigerant carries a very low global warming potential, supporting sustainability reporting
• Energy rating of B reflects efficient running costs relative to capacity for a unit in continuous service

The unit runs on castors, which aids positioning and allows it to be moved for cleaning or repositioning during a kitchen reconfiguration. At 163kg it requires careful handling during installation, and the floor beneath should be checked for levelness and load capacity. As a refrigerated unit, it will need connection to a suitable power supply and adequate ventilation clearance around the condenser — your installation contractor should confirm site-specific requirements before the unit is sited permanently. The climate class 5 rating means it is designed to operate in ambient kitchen temperatures up to 40°C, which is relevant in hot kitchens or those without mechanical ventilation.

This unit is a strong fit for restaurants, hotel kitchens, and catering operations where prep sections benefit from dedicated chilled or frozen storage at the workstation. It is particularly practical in larder, deli, pastry, and high-volume fry station setups. For larger operations needing greater storage volume across multiple stations, higher-capacity multi-drawer configurations are available. For smaller sites or tighter budgets, a single-drawer alternative may be sufficient.

If you are weighing up whether this configuration suits your kitchen layout and service volumes, our team is happy to talk through the options before you commit.

The Adande VCS1/HCHS is a single-drawer chef base refrigeration unit designed to sit directly beneath heavy cooking equipment on the cookline. It holds 86 litres of chilled or frozen product in four full 1/1 GN configurations, keeping ingredients at the point of use rather than in a separate cold store. The high castor and heat shield top configuration is specifically built for demanding cookline environments, supporting cooking equipment loads of up to 196kg directly on the unit.

Adande's drawer-based refrigeration approach is well regarded in professional kitchens for its practical advantages during service. Because the drawer slides forward rather than opening on a hinge, it can be accessed in tight cookline configurations without requiring clearance space to the side or front. The sealed drawer design also reduces cold air loss compared with conventional door units, which helps the system maintain consistent temperatures even when accessed repeatedly during a busy service. The wide temperature range — from frozen storage through to optimum chill — makes this unit equally suitable for fish, raw meat, or prepared garnishes depending on how the operation is set up.

• Point-of-use ingredient access reduces back-and-forth to remote cold storage
• Consistent drawer temperatures support food safety compliance during service
• Heat shield top protects refrigeration performance beneath live cooking equipment
• Reduced cold air loss compared with hinged door undercounter units
• Flexible temperature range suits both chilled and frozen ingredient storage

Installation is relatively straightforward for a refrigerated undercounter unit. The VCS1/HCHS runs on standard single-phase supply and uses R600a refrigerant, which carries a low global warming potential and is well supported for servicing in the UK. The unit sits on high castors, which aids cleaning underneath and makes repositioning easier if your cookline layout changes. It is worth confirming your floor is level before installation, as with any refrigerated unit on castors, and ensuring adequate ventilation clearance at the rear. At 104kg without equipment loaded on top, it will require two people to position safely.

This unit is well suited to small to medium operations where a single high-use protein or ingredient needs to be held immediately at the point of cooking — a busy grill section handling meat or fish service being a typical example. For larger operations running multiple cooking stations, or where several ingredient types need to be held at different temperatures simultaneously, a multi-drawer configuration is likely to be more practical. Equally, if your cookline does not carry heavy equipment above the base unit, the standard castor height version without the heat shield may be sufficient.

If you're unsure whether a single-drawer unit covers your service requirements, or have questions about fitting this into an existing cookline setup, our team is happy to work through the options with you.

The Adande VCS1/HCW is a single-drawer chef base refrigeration unit designed to sit directly beneath heavy cooking equipment on the cookline. Rather than relying on a separate cold store away from the pass, it positions bulk refrigerated or frozen ingredient storage exactly where the chef needs it — at the point of use. The unit uses Adande's side-mounted refrigeration system, which keeps the drawer sealed when opened and maintains stable temperatures even in the heat of a busy kitchen environment.

Adande's approach to temperature management sets this unit apart from conventional undercounter fridges. The drawer configuration reduces warm air ingress dramatically compared to a door-and-shelf design, which means the unit isn't fighting constantly to recover after each access. In a high-tempo service environment — where a fridge might be opened dozens of times per hour — that recovery performance matters to both food safety and energy consumption. The R600a refrigerant and B energy rating reflect the efficiency gains that come from this design.

Practically, the VCS1/HCW offers a useful set of operational advantages for a cookline environment:

• Single temperature zone adjustable across a wide range, allowing use as either a fridge or freezer depending on what's being stored
• Solid stainless steel top rated to support heavy cooking equipment, keeping the cookline compact
• High castors provide clearance for cleaning beneath the unit and allow repositioning during a kitchen reconfiguration
• 1/1 GN compatibility means standard prep containers drop straight in without adapters
• Climate Class 5 rating makes it suitable for hot kitchen environments where ambient temperatures run high

Installation is straightforward in electrical terms — the unit runs on a standard connection — but placement on the cookline needs some planning. The unit is heavy at 104kg, and that's before cooking equipment is placed on top, so the floor loading and the route into the kitchen during installation are worth considering early. Castors assist with final positioning but this is not a unit that moves easily once it's in place and loaded. Ventilation requirements should be confirmed before specifying, particularly if the unit will sit in an enclosed section of the line.

The VCS1/HCW suits operations where chefs need rapid access to refrigerated or frozen ingredients without leaving the cookline — commonly seen in steak restaurants, fish kitchens, and any operation where mise en place volumes are high and service pace is intense. A single drawer suits smaller cooklines or positions where only one chef section requires point-of-use cold storage. For larger cooklines with multiple stations, multi-drawer configurations in the Adande range may be worth considering.

If you're deciding whether a single-drawer base fits your cookline layout or whether a different configuration would serve your service model better, our team is happy to work through the options with you before you commit.