Adande Chef Base Fridge Freezer Single Drawer product image

Adande

Adande VCR1/HCW Chef Base Fridge Freezer Single Drawer

SKU: CU167

£3,256.00(£3,907.20 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 5
  • In the event of equipment failure an engineer will be sent for an onsite repair 5
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

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.

Frequently asked questions

Can the VCR1/HCW run as a freezer as well as a fridge?

Yes — the unit operates across a range from -22°C through to +15°C, so it can be configured for either chilled or frozen storage depending on your requirements. This makes it particularly useful in kitchens where station storage needs vary by season or menu, though it is worth noting that recovery characteristics will differ between the two modes and should be factored into how the drawer is used during service.

What cooking equipment can be placed on top of the unit?

The VCR1/HCW is designed to support heavy cooking equipment up to 201kg on its solid top surface, which covers most standard griddles, chargrills, and solid tops. You should always confirm the weight of the specific equipment you intend to mount and ensure the cookline floor loading is adequate, particularly in older or mezzanine kitchen spaces.

Is this unit suitable for a small or medium-sized kitchen?

The single-drawer format is well matched to a compact or single-station cookline where one chef manages their own cold storage during service. For larger operations running multiple cooking positions simultaneously, a wider or multi-drawer configuration would typically provide the throughput and storage volume needed to support a full team during peak service.
Adande VCR1/HCW Chef Base Fridge Freezer Single Drawer

£3,256.00(£3,907.20 inc VAT)

£3,256.00(£3,907.20 inc VAT)

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.